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100-Percent Natural and 99-Percent Pure Iron
Guaranteed without PTFE or PFOA and no chemicals added; naturally non-stick after seasoning
Bee Wax was discovered by deBuyer as a by-product in nature to help protect these pans against oxidation and assist in seasoning
Care : don't put it in the dishwasher, deglaze with hot water for washing, use coarse salt for sterilizing
Made in France
The most "eco" friendly cookware on Earth. This pan is 100-Percent Natural with 99-Percent pure Iron and a Bee Wax Finish to fight against oxidation while helping season the pan. This pan is excellent for Sealing, Browning, and Grilling. The more the pan is used, the better the performance as the chef creates their own non-stick surface. The darker the pan becomes the better it is for natural non-stick properties. This pan has no PTFE or PFOA and has no chemicals added. Environment safe production in France by deBuyer Industries which has been in business for 180 years. Tradition is the key as Mineral Pan is an authentic French design called "Lyonnais" shape with a curved handle "a la Francaise". It is a symbol of French Gastronomy.
Life time warranty
Most Helpful Customer Reviews
Dosa, Adai, my mistake, I thought you were hard to make. Until I found this pan. Every south Indian ought to have one.
I have some vintage cast iron pans (like the Wagner griddle) that did a good job after two years of steady use to get to truly non-stick. This one was non-stick after one seasoning session. Worth every penny. Makes a great sunny side up egg too. My only complaint - wish it was a tad wider. I like dosas the size of Australia.
Now, how to get the sticky beeswax gunk - all of it - out and season it correctly. Boil some water in a kettle or on the stovetop and carefully (with heat mitts on over a sink) pour it over the cooking area. (There's no need to douse the handle since it does not have the beeswax gunk). Pour some cold water over the pan and scrub a paste of baking soda all over the side you just scalded with boiling water. Scrub it a bit. The gunk will start to loosen.
Repeat the whole process (boiling water, scrubbing...
We got rid of our coated non-stick cookware many years ago, and switched to using only stainless steel. We've had good luck with the Emeril stainless cookware, which has been durable and useful. For example, when using butter in the stainless Emeril pan, I can cook an omelette and have it release by just jostling the pan. Not really non-stick (stainless never is), but it worked well enough.
Until now, that is. We're cutting back on our use of butter, and have taken to using a light mist of oil (like grapeseed) in our cooking. However, using oil on stainless simply does not impart the same slippery effect as butter (or lard), so eggs and other foods stick instead of releasing.
After some investigation, I found these DeBuyer iron pans, which are thinner and lighter than cast iron, but which claim to have exceptional...
This pan is amazing. Beautiful smooth cooking surface. It truly is non stick. You can prepare scrambled eggs, hashbrowns, etc. and there is no sticking. Omelets were a dream to make. Easy cleanup. Handle does not get hot when used on the stove top. A solid pan, not too heavy. Should last a lifetime.
Heat up time is extremely quick compared to regular stainless steel pans or non stick pans. You can get a nice brown sear on food very quickly. Pan also goes from the stove top into the oven or under the broiler to finish your dish.
You won't believe how fast the cooking time is with this pan.
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