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unbelievabledave's Profile

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de Buyer Handle Coatings

Ha ha, I'm the same. I've only just got my first Mineral B and put it in the oven a few days ago to dry off and completely forgot about the logos. It didn't seem to do them any harm, and since you've had them in the oven for 45 minutes at 450, I'm guessing they must be silicone! I did a quick search on heat resistant silicone and it should be good up to 575 degrees.

Apr 12, 2012
unbelievabledave in Cookware

de Buyer Handle Coatings

That's really good to hear. Have you popped out the little yellow logos on the handle?

Does anyone know if they're silicone or not?

Apr 12, 2012
unbelievabledave in Cookware

de Buyer Handle Coatings

I've been looking into the mineral b a lot recently and someone on this board has had one in the oven at 480 degrees for half an hour with no adverse effects to the handle.

Apr 08, 2012
unbelievabledave in Cookware

Which De Buyer frying pan?

Hi Tim, that's good to hear. I really would rather stick with one pan if I can. Did you build up a good level of seasoning before deglazing for the first time?
I keep reading about having a dedicated egg pan, is this because of flavours transferring?

Apr 08, 2012
unbelievabledave in Cookware

Which De Buyer frying pan?

I'm at my mum's house at the moment and she's still got the pans. I looked on the bottom and they're from Ikea, made in South Korea. I hate them. 
There's no saying that I'll hate a 3 or 7 ply any less but I'm willing to give it a go. 
Having looked around on this forum a bit I've picked up a few tips on cooking with stainless so hopefully I will be spending more time cooking and less time washing pans!

Apr 07, 2012
unbelievabledave in Cookware

Which De Buyer frying pan?

Thanks so much for the replies everyone. I had no idea that moving from non-stick would be such a complicated choice. It seems that I will have to buy SS and carbon steel in order to cover all bases.
I really wanted to avoid Stainless as I used to use them as a kid (my mum's cheapo set) and everything used to catch. I'm sure this was to do with the lack of quality in the pans, and no doubt my inexperience, so am willing to give it a second chance.
I really was looking forward to the non-stick qualities of well seasoned (and well looked after) carbon steel, so I think I'll get the mineral B as well for any cooking that doesn't include deglazing. I'm not sure that once I've managed to build up a good level of seasoning, I'd be willing to risk many months or years of OCD like care for one sauce.
Thanks to this invaluable resource, I can now start the research process again so I can make the right choice stainless wise. Happy cooking everyone!

Apr 06, 2012
unbelievabledave in Cookware

Which De Buyer frying pan?

Ok, I'll refine my question. If a carbon steel pan is well seasoned, is it ok to deglaze in it every so often, or will any contact with wine or anything acidic ruin the seasoning? Thanks.

Apr 06, 2012
unbelievabledave in Cookware

Which De Buyer frying pan?

Thanks for the replies. I have been doing quite a lot of research online and unfortunately have found this forum very late in the process - thanks to your informative replies and having searched a bit more since my first post I think I am closer to making a decision. It seems there is a fair amount of confusion over the composition of the Mineral B pans, not least because some of De Buyer's marketing states 99% iron. My ignorance of mettalurgy meant I had no idea steel was mainly composed of iron!! :s

Anyway, for some reason I still feel drawn to De Buyer as a brand and Mineral B over stainless. I will not be deglazing often, mostly the pan will be used for eggs, pancakes, bacon etc. I would probably deglaze one time in ten when I do steaks or lamb chops (mmm... ). I usually use a few tablesppoons of brandy and a bit of stock and once in a while, red wine. I suppose one time in twenty I might do fish and deglaze with white wine.

Given the infrequency of my deglazing would I be better to go for stainless? Does stainless become non stick the same way Carbon Steel does? Is the seasoning process the same and does it improve with age?

Apr 05, 2012
unbelievabledave in Cookware

Which De Buyer frying pan?

I've been looking for a new frying pan recently and I was thinking of getting a Mineral B, however I have been reading that cast iron isn't ideal when it comes to de-glazing. I would leave it a few months of seasoning and cooking before I attempted a de-glaze, but am I better off going for something like a force blue or affinity i.e. steel pan instead?

Apr 04, 2012
unbelievabledave in Cookware