---
product_id: 5028931
title: "MINERAL B Carbon Steel Fry Pan - 8” Diameter, 5.5” Cooking Surface - Ideal for Searing, Sauteing & Reheating - Naturally Non-Stick Finish - Made in France"
brand: "de buyer"
price: "559.66 DT"
currency: TND
in_stock: true
reviews_count: 13
category: "De Buyer"
url: https://www.desertcart.tn/products/5028931-mineral-b-carbon-steel-fry-pan-8-diameter-5-5
store_origin: TN
region: Tunisia
---

# High-heat searing mastery Durable carbon steel build Authentic French craftsmanship MINERAL B Carbon Steel Fry Pan - 8” Diameter, 5.5” Cooking Surface - Ideal for Searing, Sauteing & Reheating - Naturally Non-Stick Finish - Made in France

**Brand:** de buyer
**Price:** 559.66 DT
**Availability:** ✅ In Stock

## Summary

> 🔥 Elevate your kitchen game with the pan that chefs swear by!

## Quick Answers

- **What is this?** MINERAL B Carbon Steel Fry Pan - 8” Diameter, 5.5” Cooking Surface - Ideal for Searing, Sauteing & Reheating - Naturally Non-Stick Finish - Made in France by de buyer
- **How much does it cost?** 559.66 DT with free shipping
- **Is it available?** Yes, in stock and ready to ship
- **Where can I buy it?** [www.desertcart.tn](https://www.desertcart.tn/products/5028931-mineral-b-carbon-steel-fry-pan-8-diameter-5-5)

## Best For

- de buyer enthusiasts

## Why This Product

- Trusted de buyer brand quality
- Free international shipping included
- Worldwide delivery with tracking
- 15-day hassle-free returns

## Key Features

- • **Lifetime Investment:** Built to last a lifetime with proper care, this pan improves with use—your secret weapon for perfect sears and effortless sautéing.
- • **Precision Heat Control:** Carbon steel heats faster and responds quicker than cast iron or stainless steel, giving you chef-level control over every sizzle.
- • **Timeless French Heritage:** Crafted in France since 1830, this pan brings professional-grade quality and tradition to your kitchen.
- • **Naturally Non-Stick Surface:** Develops a resilient, chemical-free non-stick finish through seasoning, making your cooking cleaner and healthier.
- • **Versatile & Induction Ready:** Compatible with all stovetops including induction, plus oven safe up to 400°F for seamless cooking transitions.

## Overview

The de Buyer MINERAL B 8-inch Carbon Steel Fry Pan is a professional-grade, naturally non-stick skillet made from durable carbon steel. Designed for high-heat searing, sautéing, and reheating, it offers rapid heat responsiveness and is compatible with all stovetops including induction. Crafted in France since 1830, this pan requires seasoning to develop its superior non-stick surface and is oven safe up to 400°F. With a lifetime warranty and a design favored by chefs worldwide, it’s a lasting investment for culinary enthusiasts seeking precision and authenticity.

## Description

Shop de Buyer at the desertcart Cookware store. Free Shipping on eligible items. Everyday low prices, save up to 50%.

Review: 7 Steps to Seasoning - First off: If you cannot lift heavy pans, don't get these. Instead, I'd opt for high-quality stainless. And if possible a stainless/copper. With that said, these are truly a lifetime investment item if they are taken care of. Once it's seasoned, you cannot cook a better pan-fried steak. One of the best pans I've used thus far, and I've owned a restaurant. There are a few suggestions for seasoning. The company's seasoning method is fine, but it's more ideal for a restaurant environment where the pan is being used multiple times a day...thereby creating a very quick seasoning layer from cooking alone. I have found though that cooking at home is different, and the maturation can take much longer. So, I want to share with you what I do to achieve the best and most successful seasoning of my Debuyer iron pans without the sticky residue or uneven seasoning. I'm certainly not the authority on seasoning, but I hope this helps. What you will need: Water, 3 potatoes washed well, flax seed oil, sponge, and a spare dry towel(s). Currently, desertcart sells cast iron flax oil - just do a search and you should find it. Otherwise, you can find flax oil in your local Whole Foods or other markets. INSTRUCTIONS: 1. Once you receive your pan, place on burner and fill nearly to the brim (leaving about 1/2" from the top) with water. 2. Next, add peels from approximately 3 potatoes. Make sure the potato is washed really well so that you don't get dirt form around the edge of the water. Let boil for 15-20 minutes. You'll notice the water beginning to darken after about 10 minutes, which is normal. This step helps remove the beeswax that is added before shipment more effectively. 3. Pour out the water. You may notice a black line where the water level was, that's also normal. Use a sponge to lightly scrub the pan under hot running water, focusing on the sides and around the rivets. You are just finishing off the beeswax that was left over after boiling. BTW: If you have dark spots from the potato peels at the bottom of your pan, no worries...it's normal and not necessary to remove completely. Towel dry and return to burner. 4. Turn your burner to high heat, and then place up to 2 tsp. of flax oil (depends on the size of your pan) in the center of your pan while it's cool. Make sure to turn on your exhaust fan if you have one. 5. Rub a very thin layer of the oil around the entire inside of the pan with a towel. Make sure to soak up any excess oil, but don't soak up all of it. This is very important, because too much oil will ruin the seasoning process. And not enough will make the process seem like its achieving nothing. Heat until it smokes oh so slightly. *Since the timing is so different from one stove to the next, I suggest you allow it to smoke slightly only as a visual to know that it has reached a hot enough temperature. *Do not leave your pan on the burner without watching it carefully. Again, allowing the oil to smoke a lot is not a good thing and can ruin the seasoning. You will notice it darkening to a dark caramel color, maybe even a reddish-brown tone, but not yet black. 6. Allow to cool. 7. Repeat steps 4-6 until your pan is nearly black (approx 5-7 layers). Finally, begin cooking! If your pan is really sticky after seasoning, you have added too much oil, the pan didn't get hot enough, or you need to repeat the process. You may have a slight stickiness after seasoning is finished, but that's fine. It's the thick residue you don't want. NOTE: Your pan may not be a perfectly even tone once you're finished, and that's okay. Just cook. It'll be fine. These pans tend to vary slightly from one to the next in terms of their finished color. The only thing you should be worried about is if there are strange smudges in the pan. If that's the case, then you may need to scrub off those smudges and start over. Because over time those smudges may flake off. It means that too much oil accumulated in those spots and caused a truly uneven seasoning layer. BAKING THE SEASONING: I do not find seasoning by baking a good idea unless you are experienced at doing it. For most that aren't it ends up failing. This can cause a lot of unnecessary frustration and wasted time. I really want people to have the easiest experience and not be discouraged, thereby switching to non-stick inferior pans for sake of ease. I also don't suggest switching oils during your seasoning process as some tips may suggest, because it's not necessary when you use flax-seed oil. You have to take into consideration that each oil will have a different burning or smoking point, therefore mixing the oils is not a good idea in my opinion. SEASONING MAINTENANCE: You can repeat one layer of seasoning after each batch of food in the first month or so, or intermittently. This will ensure a nonstick surface that is sure to last through just about anything. The more you use your pan, the more the non-stick surface becomes. Your pan should be completely matured, depending on quantity of use, within two or three years - sometimes less if you use it a lot and properly. BTW: You'll know when your pan has matured when hardly anything sticks to the pan, and you don't have to clean it with anything other than a paper towel after cooking. Sometimes you may have to use hot running water and a soft sponge if you cooked something sticky. Other than that, the pan is very low maintenance once it has matured. And as with all pans, just watch the outside of your pan making sure that it doesn't get a thick layer of buildup. This outside buildup affects the heating aspect. It can cause uneven cooking in some cases. So, just be mindful of that. You can clean the outside of your pan with Bar Keeper's Friend if necessary. ***Always remember to oil your pan after each use*** LET'S COOK! Your first batch of food should be a meat as this will speed up the maturing process. Most will start with eggs to see if the seasoning is working. This may be disappointing if you don't allow a crust to form on the eggs before flipping, so just be mindful that it may not act like T-Fal initially. And remember the seasoning hasn't fully matured yet. The maturing process takes time. However, once it's achieved your pan should be completely non stick only requiring a paper towel and maybe some hot running water to clean it up. DEEP FRYING: Deep frying food can quickly season the pan, however there is a possibility that the seasoning will begin to flake off around the middle of the sides of your pan if you deep fry often. This is caused by very high heat. If this happens, don't panic. Just take a non abrasive sponge under hot water and lightly scrub off the small bits of loosened seasoning. Then, return to the burner and add a few layers of seasoning to the exposed area to keep any rust from forming. IRON AND HEAT: Remember that iron continues to rise in temperature, thus you can easily burn your food. You will need to get to know your pan in order to find out when to adjust the heat. Regardless of what I'm cooking, I almost never set my heat to HIGH unless it's stir fry. It just doesn't drop in temperature fast enough before burning something. Also, if you add anything cold to your pan it will be stuck initially. Like I mentioned with the eggs, you should wait until it forms a nice crust in which it can be easily removed or flipped. CLEANING AND COOKING UTENSILS: Wait for several batches of food before you use a metal spatula. If you notice small scratches in your layer of seasoning after cooking from your cooking utensils...don't worry. It will darken over rather quickly and should not cause any issues. Flax oil seasoning isn't real soft, but it isn't indestructible either. So, just be graceful at first. To clean your pan do not use soap and water. The good thing about seasoning initially with flax is that the layers are very hard, and even if you happen to use soap and water, it shouldn't completely destroy your seasoning. With that said, I still do not recommend cleaning your pan with soap and water. Hot water is perfectly fine. Do not use metal scrubbers - only the basic sponges with the more gentle scrubbers is recommended. Clearly you will have times when it is necessary to be more aggressive, and that's fine. Just don't feel that you haven't seasoned your pan enough just because you have some sticking. Remember... true seasoning doesn't occur immediately. It takes time. If really stubborn food is stuck to your pan after cooking add HOT water, bring to a boil for about 30 seconds and scrub stuck particles with a wooden utensil. Dispose of the liquid, rinse and towel dry. Afterwards you'll need to place a light layer of oil in your pan and heat the pan just barely to the smoking point. It's not a good idea to boil water often as it will slow the maturing process. Additionally, one tip suggests to place course salt in the pan to sanitize it. However, this can scratch your surface rather quickly if it's the beginning stages of your seasoning, so use that tip cautiously. I really hope this helps you. Good luck, and happy cooking!
Review: I wish I'd found this sooner. - UPDATE 7/23/2015 - I've used this pan for several years now and it's worked well. I've also learned a lot about seasoning. I now season with flax oil. I've just gotten the relatively new de Buyer omelette pan which I've reviewed here de Buyer 5611.24 Omelette Mineral B Element Fry Pan. 9.5 in and I go into my new seasoning process. I've used the 10" Mineral B pan for almost a week and have to say that it has lived up to my expectations. Thoughts on weight and design: This pan is much heavier than a similar-sized stainless steel pan and everyone I've handed it to has been surprised at the weight. However, after using it a while, it just starts to feel normal. The weight helps the pan stay fixed on the burner when you are stirring and the long, steep-angled handle actually helps in allowing you to lift the pan off the burner and let it kind of hang in your hand instead of trying to lift it up off the burner with your wrist. The steep angle of the handle also makes it possible to not have to turn handles out of the way when you have a range full of other pans. The handle rises up and over other pans where you can get to it easily. Thoughts on performance: After seasoning the pan (see my thoughts below on this) I fried some bacon and sauted some mushrooms. It worked as expected with no sticking to speak of. I then fried an egg over easy and except for one tiny bit that stuck at first, the egg slid around like it was on ice. Over the next few days I fried some pork chops, browned chicken thighs and then cooked them in the oven. I cooked some hash browns and scrambled eggs next. I was afraid that the scrambled eggs were sticking but after gently stirring them they always released from the pan. So far I'm very happy with the performance of this pan and its non-stick properties. Thoughts on seasoning: I made some mistakes in seasoning and would do things differently now. I followed the de Buyer video on youtube which recommended boiling potato peels. I don't think I put enough water in the pan and I boiled while I was cooking other things and let a lot of the water boil off which left a dark residue in the pan. I would recommend putting at least an inch of water in and only boiling for the 15 minutes that the video recommends. This process really darkened the water in the pan which I didn't expect. Some research suggested that this potato peel boiling is used to pull off the beeswax coating de Buyer applies and any other foreign particles and metal bits from the surface of the pan so that might be why the water turns so black. I couldn't rinse of the black residue so I had to use some Barkeeper's Friend to scrub it off then rinsed it in really hot water. I don't know if this is normal but after boiling the peels and cleaning I did, the surface of the pan was getting dark splotches on it. I then dried and oiled it with bacon grease and put it upside down in a 400 degree oven per adx442's review for 30 minutes. About half way through I peeked at it and could see that the oil had run and left streaks. I tried wiping them off but they had set. They did not feel sticky though, luckily, so I went ahead and seasoned a second time with coconut oil and put in the oven again for 30 more minutes. After this process the oil took on a reddish brown color and was rather streaked. I was worried that I might have to strip this and start over but after use I've had no sticking problems. I would do some things differently though. After doing some more research I've decided that as little oil as I had on the pan it was still too much and that allowed it to streak. Next time I would wipe the whole pan in oil after warming the pan and then really wipe it down taking off most of what I put on. There is still a very thin layer there that you really can't see with your eyes or feel. After cooking the meats I deglazed the pan and I'm afraid I removed a lot of the seasoning I had built up because it stripped off the reddish brown coating and took it back to the steel color. I decided that I should not have deglazed the pans so early in the life of the seasoning. Perhaps later on once a good base is formed this would not be a problem but it may be best to just use a stainless pans for meats when I want to use the fond. Thoughts on cleaning: At first I ran hot water in the pan and scrubbed it with a plastic bristle brush but again I think I was rubbing off my seasoning. Since then I've only wiped the pan out with a paper towel and some salt when some sticky spots appeared. Hot water and brush will probably be ok once a deep seasoning is established and only when necessary. Conclusion: Overall I'm very happy with the pan and carbon steel pans in general. I just bought two multiclad stainless frying pans a month or two ago and slightly regret not being aware of carbon steel pans before that purchase, however stainless steel still has its uses so they won't go to waste. I will however be replacing the non-stick pans I have been using for eggs with this de Buyer pan. While carbon steel is heavy and has a slightly more involved maintenance process, I'm very happy with it and plan to buy more pans in the future.

## Features

- CARBON STEEL FRY PAN - The MINERAL B Fry Pan is perfect for searing meat and seafood, sauteing vegetables, reheating leftovers, or cooking eggs. It’s made of carbon steel, one of the most natural cooking materials, praised by chefs around the world.
- HOW TO SEASON - Handwash with hot soapy water to remove the beeswax, dry thoroughly. Gradually heat to med-hi and apply a thin layer of a high smoke point oil on all sides. Heat for 10 mins or until smoky. Cool, drain oil & reheat for 2 mins.
- NATURALLY NON-STICK - Lighter, more heat responsive than cast iron & better adapted to high heat than stainless steel. Naturally non-stick after seasoning, this pan is made from a naturally non-stick material without any artificial coatings.
- USE & CARE - Hand wash only & avoid harsh soaps that can strip the seasoning. Can be used on all cooking surfaces, including induction. Oven safe for up to 10 min at 400F.
- ROOTED IN FRENCH CULINARY TRADITION - Crafted with passion and precision since 1830, we design and manufacture premium cookware, bakeware and kitchen tools that elevate the cooking experience for both professional chefs and home cooks alike.

## Technical Specifications

| Specification | Value |
|---------------|-------|
| ASIN | B00462QP0C |
| Additional Features | Induction Stovetop Compatible |
| Best Sellers Rank | #21,502 in Kitchen & Dining ( See Top 100 in Kitchen & Dining ) #32 in Woks & Stir-Fry Pans |
| Brand | de Buyer |
| Brand Name | de Buyer |
| Capacity | 0.4 liters |
| Coating Description | Washable Protective Beeswax/Natural Nonstick |
| Color | Silver-Grey |
| Compatible Devices | Smooth Surface Induction |
| Customer Reviews | 4.4 out of 5 stars 15,779 Reviews |
| Global Trade Identification Number | 03011245610203 |
| Handle Material | Carbon Steel,Stainless Steel |
| Included Components | Frypan |
| Item Type Name | de Buyer Carbon Steel Fry Pan |
| Item Weight | 0.9 kg |
| Manufacturer | de Buyer |
| Manufacturer Part Number | 5610.2 |
| Manufacturer Warranty Description | Life time warranty |
| Material | Carbon Steel |
| Material Type | Carbon Steel |
| Maximum Temperature | 400 °F |
| Metal Type | Carbon Steel |
| Model Name | Mineral B 8-Inch |
| Model Number | 5610.2 |
| Number of Items | 1 |
| Product Care Instructions | Hand Wash Only |
| Recommended Uses For Product | Searing, Sauteing, Reheating, Cooking Eggs |
| Shape | Round |
| Special Feature | Induction Stovetop Compatible |
| Specific Uses For Product | Searing, Sautéing, Reheating, Cooking Eggs |
| Unit Count | 1 Count |

## Product Details

- **Brand:** de Buyer
- **Capacity:** 0.4 liters
- **Color:** Silver-Grey
- **Material:** Carbon Steel
- **Special Feature:** Induction Stovetop Compatible

## Images

![MINERAL B Carbon Steel Fry Pan - 8” Diameter, 5.5” Cooking Surface - Ideal for Searing, Sauteing & Reheating - Naturally Non-Stick Finish - Made in France - Image 1](https://m.media-amazon.com/images/I/51jUiB2TvKL.jpg)

## Available Options

This product comes in different **Size** options.

## Questions & Answers

**Q: how to season the pan**
A: Seasoning is creating an EPOXIDE layer.  Any edible oil works, safflower or canola may be best (flax not so great IMO).  Clean the pan first and heat evenly/slowly on  burner.  Using paper towels, swab the interior LIGHTLY with oil.  Heat till the oil just smokes.  At this temp the oil surface tension changes and it will bead-up like water drops on glass.  Knock-down(smooth) the beads w/ another paper towel *before they harden*.  Continue/repeat till the oils stops smoking - several minutes.  Repeat this 3-4 times. No need to cool down between - just apply oil LIGHTLY w/ paper towels & knock-down beads till it stops smoking - repeat for several cycles.   If you ever need to strip & re-season, heat some water+vinegar(or othe acid, oxalic preferred) in the pan, this will dissolve the epoxide easily.
Repeat the re-season cycle whenever you feel the pan is getting "grabby" to proteins.
DON'T breathe the oil smoke (like BBQ smoke it's mildly carcinogenic)
DON'T let paper towels scorch - work quickly.
DON'T burn yourself, use tongs.
Despite the FABULOUS pan quality, I don't believe the deBuyer vid is a reasonable way for home-users to dseason pans.

USE:
*ALWAYS* heat-dry a carbon steel pan on a stovetop till it's bone-dry after any water contact/washing.
Don't cook acidic foods in a seasoned pan (e.g. tomato sauce) ! This will remove the seasoning layer. 
A seasoned pan is "low-stick" not "non-stick" as teflon or ceramic - so use a little oil when cooking.
** The advantage is, a seasoned pan will produce a wonderful tasty fond and/or browning on foods that teflon cannot.

Mythbusting:
- You should clean the hard glassy EPOXIDE layer you've created with soapy water & sponge quickly (don't soak for many minutes) - or even a green-scrubbie occasionally to remove carbon-char. Avoid strong abrasives & acids.  Anything that comes off with soapy water is oil, not epoxide. 
- You are not "filling pores". Mild carbon steel (even cast iron) has (should have) no pores that food could enter.   When you cook on an unseasoned metal, the proteins create Maillard product that bond to the surface if they have direct contact (carbohydrates will too above ~350F, oils above their smoke-point).  This is why high protein, low fat items (like fish or eggs) stick so badly in an unseasoned pan right around the boiling point.  
- the seasoning epoxide layer is a carbon polymer - vaguely similar to epoxy glue, and to teflon(PTFE plastic).  It WILL break down at very high temperatures (>600F generally) and under acidic conditions, BUT it will not dissolve into water with soap.  Water contact (soaking) can eventually soften the epoxide the the point of failure.

**Q: What is the difference between the DeBuyer Iron pan and a cast iron pan?**
A: To the people posting here about carbon steel pans giving off iron, though true, it is minimal and is being overstated. All pans give off something. Stainless steel gives off nickel and chromium. Some copper is given off in copper pans. Non-stick gives off some chemicals. Carbon steel is still one of the best options.

**Q: What is the best method for browning meats-like chicken Parmesan?  Heat pan fist then add oil?  Or add oil then heat pan?  How much oil to use? Thanks**
A: If you’re cooking chicken Parmesan I would assume it is breaded. (BTW: I use a 50/50 combination of Italian seasoned breadcrumbs and grated Parmesan).  Then I fry in a combination of butter and olive oil. These pans are steel and so they’re great conductors of heat so stick with a med/high setting. Wait for the butter to foam and then start browning that chicken.   Put the butter in first put it in last…I really don’t see the difference. Keep an eye on how fast your chicken is browning and adjust temp accordingly. These pans will give great results at lower temp settings than other pans. Enjoy!

**Q: Are these pans safe to use in a a house that has parrots (pet birds)? Thanks!**
A: We had 5 parrots for many years, they were hand tame, spoke english were friends with our cats even, A guest came over to my house for a month, she bought a new pan and put it in the oven one day, next time we were cooking we didn't notice this pan was in the bottom of the oven, we cooked something at 400 degrees for an hour, we opened the oven and two minutes later 4 of our birds had lung hemorrhages and started seizing, they died in minutes. Teflon poisoning happens to people too but it's not deadly so we don't notice, idk y ppl don't take this seriously just thought i'd share to spread awareness

## Customer Reviews

### ⭐⭐⭐⭐⭐ 7 Steps to Seasoning
*by Z***E on November 8, 2012*

First off: If you cannot lift heavy pans, don't get these. Instead, I'd opt for high-quality stainless. And if possible a stainless/copper. With that said, these are truly a lifetime investment item if they are taken care of. Once it's seasoned, you cannot cook a better pan-fried steak. One of the best pans I've used thus far, and I've owned a restaurant. There are a few suggestions for seasoning. The company's seasoning method is fine, but it's more ideal for a restaurant environment where the pan is being used multiple times a day...thereby creating a very quick seasoning layer from cooking alone. I have found though that cooking at home is different, and the maturation can take much longer. So, I want to share with you what I do to achieve the best and most successful seasoning of my Debuyer iron pans without the sticky residue or uneven seasoning. I'm certainly not the authority on seasoning, but I hope this helps. What you will need: Water, 3 potatoes washed well, flax seed oil, sponge, and a spare dry towel(s). Currently, Amazon sells cast iron flax oil - just do a search and you should find it. Otherwise, you can find flax oil in your local Whole Foods or other markets. INSTRUCTIONS: 1. Once you receive your pan, place on burner and fill nearly to the brim (leaving about 1/2" from the top) with water. 2. Next, add peels from approximately 3 potatoes. Make sure the potato is washed really well so that you don't get dirt form around the edge of the water. Let boil for 15-20 minutes. You'll notice the water beginning to darken after about 10 minutes, which is normal. This step helps remove the beeswax that is added before shipment more effectively. 3. Pour out the water. You may notice a black line where the water level was, that's also normal. Use a sponge to lightly scrub the pan under hot running water, focusing on the sides and around the rivets. You are just finishing off the beeswax that was left over after boiling. BTW: If you have dark spots from the potato peels at the bottom of your pan, no worries...it's normal and not necessary to remove completely. Towel dry and return to burner. 4. Turn your burner to high heat, and then place up to 2 tsp. of flax oil (depends on the size of your pan) in the center of your pan while it's cool. Make sure to turn on your exhaust fan if you have one. 5. Rub a very thin layer of the oil around the entire inside of the pan with a towel. Make sure to soak up any excess oil, but don't soak up all of it. This is very important, because too much oil will ruin the seasoning process. And not enough will make the process seem like its achieving nothing. Heat until it smokes oh so slightly. *Since the timing is so different from one stove to the next, I suggest you allow it to smoke slightly only as a visual to know that it has reached a hot enough temperature. *Do not leave your pan on the burner without watching it carefully. Again, allowing the oil to smoke a lot is not a good thing and can ruin the seasoning. You will notice it darkening to a dark caramel color, maybe even a reddish-brown tone, but not yet black. 6. Allow to cool. 7. Repeat steps 4-6 until your pan is nearly black (approx 5-7 layers). Finally, begin cooking! If your pan is really sticky after seasoning, you have added too much oil, the pan didn't get hot enough, or you need to repeat the process. You may have a slight stickiness after seasoning is finished, but that's fine. It's the thick residue you don't want. NOTE: Your pan may not be a perfectly even tone once you're finished, and that's okay. Just cook. It'll be fine. These pans tend to vary slightly from one to the next in terms of their finished color. The only thing you should be worried about is if there are strange smudges in the pan. If that's the case, then you may need to scrub off those smudges and start over. Because over time those smudges may flake off. It means that too much oil accumulated in those spots and caused a truly uneven seasoning layer. BAKING THE SEASONING: I do not find seasoning by baking a good idea unless you are experienced at doing it. For most that aren't it ends up failing. This can cause a lot of unnecessary frustration and wasted time. I really want people to have the easiest experience and not be discouraged, thereby switching to non-stick inferior pans for sake of ease. I also don't suggest switching oils during your seasoning process as some tips may suggest, because it's not necessary when you use flax-seed oil. You have to take into consideration that each oil will have a different burning or smoking point, therefore mixing the oils is not a good idea in my opinion. SEASONING MAINTENANCE: You can repeat one layer of seasoning after each batch of food in the first month or so, or intermittently. This will ensure a nonstick surface that is sure to last through just about anything. The more you use your pan, the more the non-stick surface becomes. Your pan should be completely matured, depending on quantity of use, within two or three years - sometimes less if you use it a lot and properly. BTW: You'll know when your pan has matured when hardly anything sticks to the pan, and you don't have to clean it with anything other than a paper towel after cooking. Sometimes you may have to use hot running water and a soft sponge if you cooked something sticky. Other than that, the pan is very low maintenance once it has matured. And as with all pans, just watch the outside of your pan making sure that it doesn't get a thick layer of buildup. This outside buildup affects the heating aspect. It can cause uneven cooking in some cases. So, just be mindful of that. You can clean the outside of your pan with Bar Keeper's Friend if necessary. ***Always remember to oil your pan after each use*** LET'S COOK! Your first batch of food should be a meat as this will speed up the maturing process. Most will start with eggs to see if the seasoning is working. This may be disappointing if you don't allow a crust to form on the eggs before flipping, so just be mindful that it may not act like T-Fal initially. And remember the seasoning hasn't fully matured yet. The maturing process takes time. However, once it's achieved your pan should be completely non stick only requiring a paper towel and maybe some hot running water to clean it up. DEEP FRYING: Deep frying food can quickly season the pan, however there is a possibility that the seasoning will begin to flake off around the middle of the sides of your pan if you deep fry often. This is caused by very high heat. If this happens, don't panic. Just take a non abrasive sponge under hot water and lightly scrub off the small bits of loosened seasoning. Then, return to the burner and add a few layers of seasoning to the exposed area to keep any rust from forming. IRON AND HEAT: Remember that iron continues to rise in temperature, thus you can easily burn your food. You will need to get to know your pan in order to find out when to adjust the heat. Regardless of what I'm cooking, I almost never set my heat to HIGH unless it's stir fry. It just doesn't drop in temperature fast enough before burning something. Also, if you add anything cold to your pan it will be stuck initially. Like I mentioned with the eggs, you should wait until it forms a nice crust in which it can be easily removed or flipped. CLEANING AND COOKING UTENSILS: Wait for several batches of food before you use a metal spatula. If you notice small scratches in your layer of seasoning after cooking from your cooking utensils...don't worry. It will darken over rather quickly and should not cause any issues. Flax oil seasoning isn't real soft, but it isn't indestructible either. So, just be graceful at first. To clean your pan do not use soap and water. The good thing about seasoning initially with flax is that the layers are very hard, and even if you happen to use soap and water, it shouldn't completely destroy your seasoning. With that said, I still do not recommend cleaning your pan with soap and water. Hot water is perfectly fine. Do not use metal scrubbers - only the basic sponges with the more gentle scrubbers is recommended. Clearly you will have times when it is necessary to be more aggressive, and that's fine. Just don't feel that you haven't seasoned your pan enough just because you have some sticking. Remember... true seasoning doesn't occur immediately. It takes time. If really stubborn food is stuck to your pan after cooking add HOT water, bring to a boil for about 30 seconds and scrub stuck particles with a wooden utensil. Dispose of the liquid, rinse and towel dry. Afterwards you'll need to place a light layer of oil in your pan and heat the pan just barely to the smoking point. It's not a good idea to boil water often as it will slow the maturing process. Additionally, one tip suggests to place course salt in the pan to sanitize it. However, this can scratch your surface rather quickly if it's the beginning stages of your seasoning, so use that tip cautiously. I really hope this helps you. Good luck, and happy cooking!

### ⭐⭐⭐⭐⭐ I wish I'd found this sooner.
*by B***S on January 22, 2012*

UPDATE 7/23/2015 - I've used this pan for several years now and it's worked well. I've also learned a lot about seasoning. I now season with flax oil. I've just gotten the relatively new de Buyer omelette pan which I've reviewed here de Buyer 5611.24 Omelette Mineral B Element Fry Pan. 9.5 in and I go into my new seasoning process. I've used the 10" Mineral B pan for almost a week and have to say that it has lived up to my expectations. Thoughts on weight and design: This pan is much heavier than a similar-sized stainless steel pan and everyone I've handed it to has been surprised at the weight. However, after using it a while, it just starts to feel normal. The weight helps the pan stay fixed on the burner when you are stirring and the long, steep-angled handle actually helps in allowing you to lift the pan off the burner and let it kind of hang in your hand instead of trying to lift it up off the burner with your wrist. The steep angle of the handle also makes it possible to not have to turn handles out of the way when you have a range full of other pans. The handle rises up and over other pans where you can get to it easily. Thoughts on performance: After seasoning the pan (see my thoughts below on this) I fried some bacon and sauted some mushrooms. It worked as expected with no sticking to speak of. I then fried an egg over easy and except for one tiny bit that stuck at first, the egg slid around like it was on ice. Over the next few days I fried some pork chops, browned chicken thighs and then cooked them in the oven. I cooked some hash browns and scrambled eggs next. I was afraid that the scrambled eggs were sticking but after gently stirring them they always released from the pan. So far I'm very happy with the performance of this pan and its non-stick properties. Thoughts on seasoning: I made some mistakes in seasoning and would do things differently now. I followed the de Buyer video on youtube which recommended boiling potato peels. I don't think I put enough water in the pan and I boiled while I was cooking other things and let a lot of the water boil off which left a dark residue in the pan. I would recommend putting at least an inch of water in and only boiling for the 15 minutes that the video recommends. This process really darkened the water in the pan which I didn't expect. Some research suggested that this potato peel boiling is used to pull off the beeswax coating de Buyer applies and any other foreign particles and metal bits from the surface of the pan so that might be why the water turns so black. I couldn't rinse of the black residue so I had to use some Barkeeper's Friend to scrub it off then rinsed it in really hot water. I don't know if this is normal but after boiling the peels and cleaning I did, the surface of the pan was getting dark splotches on it. I then dried and oiled it with bacon grease and put it upside down in a 400 degree oven per adx442's review for 30 minutes. About half way through I peeked at it and could see that the oil had run and left streaks. I tried wiping them off but they had set. They did not feel sticky though, luckily, so I went ahead and seasoned a second time with coconut oil and put in the oven again for 30 more minutes. After this process the oil took on a reddish brown color and was rather streaked. I was worried that I might have to strip this and start over but after use I've had no sticking problems. I would do some things differently though. After doing some more research I've decided that as little oil as I had on the pan it was still too much and that allowed it to streak. Next time I would wipe the whole pan in oil after warming the pan and then really wipe it down taking off most of what I put on. There is still a very thin layer there that you really can't see with your eyes or feel. After cooking the meats I deglazed the pan and I'm afraid I removed a lot of the seasoning I had built up because it stripped off the reddish brown coating and took it back to the steel color. I decided that I should not have deglazed the pans so early in the life of the seasoning. Perhaps later on once a good base is formed this would not be a problem but it may be best to just use a stainless pans for meats when I want to use the fond. Thoughts on cleaning: At first I ran hot water in the pan and scrubbed it with a plastic bristle brush but again I think I was rubbing off my seasoning. Since then I've only wiped the pan out with a paper towel and some salt when some sticky spots appeared. Hot water and brush will probably be ok once a deep seasoning is established and only when necessary. Conclusion: Overall I'm very happy with the pan and carbon steel pans in general. I just bought two multiclad stainless frying pans a month or two ago and slightly regret not being aware of carbon steel pans before that purchase, however stainless steel still has its uses so they won't go to waste. I will however be replacing the non-stick pans I have been using for eggs with this de Buyer pan. While carbon steel is heavy and has a slightly more involved maintenance process, I'm very happy with it and plan to buy more pans in the future.

### ⭐⭐⭐⭐⭐ I love my cast iron
*by M***Y on September 24, 2018*

When I first got this pan, I was extremely excited. I love my cast iron, and this seemed like the natural step up. So imagine my surprise when I tried to season it like cast iron, and then with the first thing I cooked, the seasoning flaked, the food stuck to the bottom, and my fingertips were bleeding and pruned from having to attack it with steel wool. Naturally I began to hate it. But not wanting to write off my expensive new purchase, I decided to do a little research. Skeptical, I seasoned it by puttting a couple cups of grapeseed oil, a few cups of salt, and a handful of potato peels in the bottom, put it on the heat, and waited for the oil to smoke. Let it cool back down slowly by reducing the heat a tiny bit every few minutes. Let it rest until it was completely cool, then poured off the weird concoction I had seasoned it with into a jug for proper disposal. Wiped it clean with a piece of cheesecloth and then set it aside for a while, not wanting a repeat of the first experience. Finally the day came when I wanted to cook crepes. Lacking a dedicated crepe pan, I pulled this behemoth from the cabinet. For good measure, I filmed it with some oil, heated it to smoking, then turned the heat down to a more appropriate crepe cooking temperature. And holy cow, best crepe cooking experience ever. Being carbon steel, the bottom doesn't warp the way aluminum non stick pans do, leaving me with perfectly flat, thin crepes. No sticking or tearing. Now this beast is my go to saute pan. It is definitely the only piece of kitchen equipment I have ever owned that will let you know immediately, and with emphasis, when you are not treating it right. If you don't film it with oil when you are done with it, it will rust. If you don't film it with oil and heat it to smoking before you cook, your food will probably stick. It looks ugly as it patinas. Acidic food will destroy your patina if it is not sufficiently well established. But if you treat it right, and give it the respect and maintenance that it is due, it will be the last and only saute pan you will ever need. It will not warp, it distributes heat evenly through its thick base, it retains heat like cast iron. Now that I know what I am doing, I can't believe I ever used anything else. For: 1. People who are passionate about cooking 2. People who have the patience to maintain it properly. All in all, this is not any more time than it takes to scrub a traditional pan, but it is different, forcing you to develop new habits around its use. 3. People who cook a lot. This thing is an investment, and will outlast just about anything else in your kitchen. Your great-grand kids will be using this pan, and will likely pass it down to their great-grand kids. Not for: 1. People who lack the time/patience to initially season it and let it develop a good patina prior to making marinara sauce 2. People who can't lift heavy things (seriously, this thing weighs probably 12 pounds) 3. People who don't cook that often. It needs regular use to really begin to shine. 4. People who want super attractive, clean looking cookware. While this thing develops its patina, it is one of the ugliest looking pans I have ever used. Now that I have used it a ton, the bottom is a handsome matte black, but the sides look, well, less than appealing.

## Frequently Bought Together

- De Buyer MINERAL B Carbon Steel Fry Pan - 8” Diameter, 5.5” Cooking Surface - Ideal for Searing, Sauteing & Reheating - PFAS, PFOA & PFOS Free - Made in France
- De Buyer MINERAL B Carbon Steel Fry Pan - 10.25” Diameter, 7.3” Cooking Surface - Ideal for Searing, Sauteing & Reheating - PFAS, PFOA & PFOS Free - Made in France
- DE BUYER 1830 Mineral B Element Series 4636.00 Neoprene Grip Protector 20 cm Length Neoprene

---

## Why Shop on Desertcart?

- 🛒 **Trusted by 1.3+ Million Shoppers** — Serving international shoppers since 2016
- 🌍 **Shop Globally** — Access 737+ million products across 21 categories
- 💰 **No Hidden Fees** — All customs, duties, and taxes included in the price
- 🔄 **15-Day Free Returns** — Hassle-free returns (30 days for PRO members)
- 🔒 **Secure Payments** — Trusted payment options with buyer protection
- ⭐ **TrustPilot Rated 4.5/5** — Based on 8,000+ happy customer reviews

**Shop now:** [https://www.desertcart.tn/products/5028931-mineral-b-carbon-steel-fry-pan-8-diameter-5-5](https://www.desertcart.tn/products/5028931-mineral-b-carbon-steel-fry-pan-8-diameter-5-5)

---

*Product available on Desertcart Tunisia*
*Store origin: TN*
*Last updated: 2026-10-07*