5110.24 Carbone Plus Heavy Quality Steel Round Lyonnaise Frying Pan, 24 cm Diameter

I've been using the De Buyer Carbone Plus 5110.24 pan for a while now, and I'm quite satisfied with it. It's a noticeable improvement, especially if you're looking for an alternative to frequently replacing coated non-stick pans. Cooking Performance: The cooking performance is very good. This pan is effective when it comes to searing. It heats up evenly and retains that heat very well. I'm consistently getting a good Maillard reaction (that nice brown crust) on both sides of my steaks. It's not just for meat; it handles other foods well too. Build Quality & Weight: The pan feels sturdy and well-built. It's definitely heavy and a bit bulky, but that's desirable for good heat retention, so it's expected. My only minor criticism is the riveted handle – cleaning around the rivets inside the pan takes a little extra attention compared to a pan with welded handles. It's not a major issue, but worth noting. Non-Stick Properties: This is important: you need to season it properly. Don't expect Teflon non-stick out of the box. However, once seasoned correctly, the non-stick performance is quite effective. I was pleasantly surprised when it passed the fried egg test well on the first attempt after my initial seasoning. Maintain the seasoning, and it stays reliably non-stick for most tasks. **Be aware that cooking acidic foods (like tomatoes, wine, or lemon juice) for extended periods can strip the seasoning** Value for Money: This is where the pan really stands out. I used to buy new non-stick pans every 8-9 months as they'd inevitably wear out. This De Buyer pan feels like it will last for life, with proper care. For the price, the long-term value is very good compared to constantly replacing cheaper pans. I recommend the De Buyer Carbone Plus. If you want good searing performance, solid heat retention, and are willing to put in the minimal effort to season and maintain carbon steel, this pan is a great choice. The small drawback of cleaning around the rivets is minor compared to the pleasing cooking results and long-term value. A very good piece of cookware!

Really really pleased with this pan. May update this review in a few months as I only got it a few days ago but it is performing fantastically. I followed the instructions to season it and haven't done it in the oven yet as I didn't want to smoke out my kitchen but if it starts rusting on the bottom I will give it a proper clean and do that. I cooked chicken in it first and seared perfectly before coming off, was a dream to clean with just a cloth and some warm water. Have been heating it up very briefly once cleaned and dried to make sure it is completely dry as I have heard these pans are prone to rust. Second and the picture was cooking pancakes, I was a bit worried about doing this so early on but worked fantastically they came off well and all the pancakes came out great. I am sure it is only going to get better from here! Both my partner and I agreed it cooked them very evenly and they came out much better than in our old non stick pans.

These are pans for life. Truly superb build quality and finish. Almost a shame to alter the appearence and lose that new look by going through the seasoning ritual in preparation for use, but of course it must be done, you can't just unpack a new unseasoned carbon steel pan and just start cooking in it immediately. Seasoning pans is a bit of a dark art, but we can all master it in these days of online videos. Not for the impatient perhaps but it's a rewarding skill to learn as a newcomer. Here are pans that when treated properly should last and function for generations. How many things can you say that about?

These are French frying pans, and in the spirit of French cooking they are built to last. If I'm being attacked while I'm in the kitchen and I'm holding one of these, my attacker should be more scared than if I'm holding a knife. They are extremely heavy, but that leads to good heat retention. Seasoning can be a pain as well, just use lots of oil at first. You'll gradually build up a non-stick coat, then an inept flatmate will come and wipe it off with a wire scourge and you'll have to start again. It's frustrating. Otherwise there really isn't much to say, they're frying pans. Your own cooking ability and your range will effect the quality of your food far more than the sheet of carbon steel between the hob and the heat.

This frying pan is incredible. I truly now believe that we've been brainwashed by clever marketing to buy non-stick coated pans when there is absolutely no need. I gave up on Circulon because I've had several sets of pans and over time the non-stick coating all wears off - we've probably been eating most of it without realising. I decided to bin them and replace with stainless steel / carbon steel, hence I bought this pan. Firstly, it's heavy and it's high quality, yet inexpensive. Heat distribution is superb. Once you've seasoned it and used it for a few weeks, the surface becomes like glass. Completely and NATURALLY non-stick. To clean it, you just rinse under very hot water (no need for detergent), wipe dry and it's ready to use again. I cannot recommend this pan highly enough. This pan is perfect for meat, eggs, vegetables, potatoes, just don't use acidic sauces in this pan or it will remove the seasoning (no permanent damage, you just need to season again). For sauces, I recommend an Amazon commercial stainless steel pan!

This is my fifth de buyer pan . These are professional pans. You’ll never need another (of the same size). The pan is beautiful and the price is reasonable. It forms a non stick surface by seasoning. The pan is good for very high temperatures on an induction hob, or oven. Everything tastes better on it. I use a similar pan for making crepes that are fat free. I oil the pan with butter for the first crepe. The rest of the batch go without fat. I sear meat on such pan and as the pan holds temperature and forms an excellent crust. Steaks, schnitzel, vegetables all taste better. The only disadvantage of carbon steel is that the pan is not good for acidic foods such as tomato sauce or wine based sauces, as these will remove the seasoning. For acidic sauces I use a non stick pan. The more I use the pans the better they become. Rub them with oil after cleaning. they will last forever.

24cm pan. very nice pan with a good weight, ideal for use on a gas burner. To prep this pan wash inside with very hot water, do not scrub just rub vigorously with a cloth. dry on the burner. add a cm of a high smoke point oil and brink up to the smoke point. remove from the heat and discard the oil, wipe pan with a paper towel. now to blue the pan add 700g of salt to the pan and cook on a low to medium heat for 1.5 hours. leave to cool. once cool remove the salt and wipe cooking surface with oil. the pan is now seasoned/blued and ready for use. The colour will have changed to a blue hue. After use the pan should only require a quick wash with only hot water, a quick dry on the burner and a wipe with fresh oil. If the pan is burned and needs burnt on residue removed then fill with plain water and leave to soak for 30 minutes, if needed use a green scrubber. the pan will require seasoning with salt again after this. these type of pans require care and maintenance but will last a lifetime. Just avoid using detergents, steel scrubbers or metal utensils that scratch the cooking surface. good luck

Brilliant pan. BUT if you are not prepared to season it properly don't buy it. To season it I did the following: 1. Washed it in warm soapy water to remove any manufacturing oil. 2. WITHOUT ANY OIL, placed on my largest gas burner and heated for about 10 minutes on max. The whole pan will move through different colours. Stop when it goes blue. Let it cool. This can only be done when it's brand new. 3. Couple of drops of oil on a kitchen towel and wipe the complete inside of the pan. Use a clean kitchen towel to remove the oil. Basically if you can see any oil you've got too much remaining. 4. Back on the hob and blast with heat again until smoking. Cool and repeat a couple of times. And that's it. For cleaning just use a sponge and soapy hot water. If its really baked on put some water and soap in and stick it on the hob to boil. Should remove even the most burnt on stuff. NEVER scour unless you want to start the seasoning process again. These will last a lifetime if treated correctly.

Pesado. Hay que seguir las instrucciones. Muy bueno y NO tiene antiadherente, qué bueno.

Excellent quality carbon steel pan. It gained non-stick qualities after only a few layers of seasoning. Heats quickly and evenly. So far, I have only had to use paper towels to clean after use --- I cannot speak to how easy it is to clean heavy messes. It is a little heavy for 9.5 inch pan but I personally like the weight although others may not find it convenient. Definitely worth the purchase price.

Liebe Rezensionsleser, vor vielen Jahren habe ich meine alten beschichteten Pfannen alle entsorgt. Gründe gab es viele, wie z.B. das Ablösen der Beschichtungen, auch bei sehr hochwertig gemachten Pfannen. Irgendwie gab es da nach einiger Zeit immer Verformungen, Ablösungen der Schcht oder andere blöde Qualitätsmängel. Seit meiner ersten De Buyer Pfanne bin ich der Marke treu geblieben und habe immer mal wieder eine gekauft, da im Angebot für jeden Zweck geeignete Pfannen verfügbar sind. Große oder flache, mt hohem Rand, in vielen Durchmessern und Arten. Heute soll es um die 24 cm Durchmesser Carbone Plus Eisenstahlpfanne gehen. Wichtig ist erst mal die Größe, bei der 24er ist der Durchmesser natürlich 24 cm. Die Pfanne hat allerdings einen Rand von 3 cm, d.h. die Auflagefläche auf dem Herd und der eigentlich wirklich nutzbare Bereich hat 18 cm Durchmesser. Das sollte man beachten, wenn man sich so ein schönes Stück Wertarbeit kommen lässt. Für mich hat die 24er die ideale Pfannengröße für z.B. schnelle 3 Spiegeleier oder ein kleines knuspriges Steak, Speckwürfel anbraten, kleine Tortillas oder ähnliches, passt alles wunderbar da rein, dafür habe ich sie mir auch angeschafft. Die Verarbeitung der De Buyer Pfannen ist immer wieder eine Erwähnung wert, denn ich kenne keine besser gemachten. Die Verbindungen sind sauber genietet, Boden aus einem Stück glattem Eisenstahl gepresst und auch schön schwer. Form, Farbe, Wandstärke. Bin immer wieder von der Qualität beeindruckt, auch die Oberfläche und der Griff, das ist alles wirklich sehr schön gemacht. So auch die 24er von De Buyer, einfach zeitlos schick und dazu kann man die mal mindestens drei Generationen weiter vererben und hat auch immer was zur Hand, falls mal Einbrecher kommen und man sich verteidugen muss ;O) Einbrennen ist immer so ein Stichwort bei Eisenpfannen, so auch bei der 24er De Buyer. Das geht in ein paar Minuten. Etwas Öl rein und verbrennen lassen in der Pfanne bis es richtig raucht, das war es schon. Sauber machen kann man die Pfannen mit Wasser und Schwamm oder Stahlwolle, Sand oder Salz geht auch. Danach unbedingt schön trocken reiben und immer alles einölen bzw. einfetten mit etwas Pflanzenöl, damit nix rostet. Die Pfanne darf NIEMALS in die Spülmaschine, Spüli, Reiniger sind absolut tabu, ist so. Die eingebrannte Pfanne braucht nur noch ein Stück Butter/Schmalz/Fett oder Öl, dann gelingt darin alles, ein großer Vorteil ist dabei die extreme Hitzeleitfähigkeit des Eisenstahls. Klappt übrigens auf allen Herdarten. Auch die kleine 24er De Buyer wird richtig heiß, scharfes Anbraten von Fleisch ist nicht zu vergleichen mit üblichen "Schichtpfannen". Man braucht auch nicht besonders aufpassen, man kann mit dem Metallschieber oder der Gabel, dem Messer darin kratzen, ist ja nix beschichtetes drin, die Pfanne kann auch komplett im Ofen benutzt werden, um z.B. etwas zu überbacken. Sieht auch toll aus, wenn man die 24er Pfanne mit Inhalt serviert, einfach auf den Tisch gestellt. Fazit: Eine super Pfanne von einem super Hersteller, geliefert bltzschnell von super Amazon, danke ! LG

Excelente producto, retiene el calor de manera increíble y sella las carnes Super bien. El acero al carbono requiere de cuidado especial y de sasonar para que sea anti adherente, pero vale mucho la pena. Si te gusta la cocina, es una herramienta indispensable.

I can't believe it took me so long to switch to an Iron pan. Everything is better than non stick pans. I love cooking with it and find my food is better than it has ever been! I highly recommend it.