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DeBuyer Carbon Steel Cookware

My daughter is about to take delivery of an induction range, and I was thinking of buying her some suitable cookware. She loves the All Clad she uses now, and wants to add to her collection. She's not particularly good about taking proper care of her cookware, so I'm wondering whether de Buyer will be a waste of a lot of money. I've had to bring her pans to my house to get the built up crud off the bottoms. One comment I saw (can't remember where) said that de Buyer can be run through the self-cleaning cycle in the over to clean them, but they have to be re-seasoned again before use. Is this information accurate? Another concern is that the bottom diameter is substantially smaller than the overall diameter. This means buying much larger and heavier pans to get a decent cooking surface. Given the weight of de Buyer, I can't figure out why they do not put "D" handles on all their larger pans. The handles are long, but I didn't find them particularly comfortable on the pans I've seen. Do the handles get hot even with induction? De Buyer seems to have several different lines; the ones I've seen are the "Mineral" line. What's the difference between lines? Any help would be much appreciated.

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  1. You asked a lot of good question. So here it goes.
    First, DeBuyer pans are just carbon steel pan. Better made, but nonetheless carbon steel pan. So it need to be taken care of just like another other carbon steel pans and similar to cast iron skillets.

    Second, regarding the comment: "One comment I saw (can't remember where) said that de Buyer can be run through the self-cleaning cycle in the over to clean them, but they have to be re-seasoned again before use."
    The self cleaning cycle is to completely burn everything off the pan. This will include the crud as well as the seasoning surface. I won't use the word "clean", but rather "stripping". Again, this is same for cast iron skillets.

    " the bottom diameter is substantially smaller than the overall diameter"
    Yes, you can see that in their photos.

    "Do the handles get hot even with induction?"
    Yes. I don't find the handle particularly hot, but the heat will transfer from the bottom of the pan to the handle.

    "What's the difference between lines? "
    Most the thickness as well as the finishing surface. Here is a discussion:

    http://chowhound.chow.com/topics/687718

    1. "...bring her pans to my house to get the built up crud off the bottoms."

      Do you trust her with doing the seasoning? If it's not done right could be pretty nasty. Once in a while there are other Chowhounders here talking about sticky pans, oil gone rancid, black flecks in food... I myself was a moron once and cooked highly acidic food in a lightly seasoned pan and it became partially naked. If left soaking in water, it will rust too.

      8 Replies
      1. re: cutipie721

        Let's make one thing clear. Not all de Buyer pans are carbon steel. There is also the Affinity line, which is stainless steel. I have a few Affinity pans and have been generally happy with them. I like them better than my All Clad pan. The handles are much more comfortable, I think they heat more evenly, and they are easier to clean.

        That said, Barkeeper's Friend is a great product for SS pans. Do not use it on carbon steel pans though, which as noted above, should essentially be treated like cast iron.

        1. re: chexi

          Unfortunately DB stainless steel cookware is no where to be found online now :-(

          1. re: cutipie721

            Many thanks for all the input.
            No... I don't trust her to season anything, not even egg salad. If I season her pans, she'll ruin them the first time she uses them. If I show her how to do it, she might, perhaps, maybe maintain them a little better. She's addicted to her dishwasher, but I'm slowly changing that.
            Is the de Buyer stainless steel cookware induction suitable? Some high grade stainless is non-magnetic and just won't work with induction, however All Clad is highly magnetic. I was told that the All Clad Copper Core will not work with induction, but it seems to be just as magnetic as their other stuff. I have a few pieces of the Copper Core, so I'm anxious to try it to see if it works. I can't see any reason why it won't as long as it's magnetic.
            I've used Cameo Cleanser on my All Clad as per the suggestion in Cooks' Illustrated. It works well, but I have a feeling it dulls the highly polished finish somewhat.
            As for non-stick, my new favorite is the Infinite line by Circulon. The coating is not Teflon, and it seems to be damn near indestructible. I bought one of their 11" open fry pans about 3 years ago just to give it a try. It was new then, and they were offering the 11" at an absurdly cheap price as a come-on. I use that pan nearly every day, and it still looks and performs like new. I've never seen non-stick cookware last so long. The bottom is magnetic; in fact, it specifically states, "Dishwasher and Induction suitable" on the bottom. Circulon doesn't have any snob appeal, but their Infinite line is terrific. It's available on-line direct from Circulon, and the 11" skillet is still only about $20 (MSRP $70!) with free shipping over $75. IMHO, Circulon is just so-so, but their Infinite line is excellent. That said, I'm on the fence with the de Buyer. I'll have to get her to go to Williams Sonoma to look at it. That's the only place I know of that carries it around here. She might be turned off by the weight and her snobbish belief that All Clad is the best there is.

            1. re: stukin

              de Buyer's website says all of their stainless stuff is induction compatible, but good luck finding stores that sell them. All Clad copper core wasn't induction compatible a few years ago, but their recent stuff is. If magnet sticks to yours, then they should work.

              "...her snobbish belief that All Clad is the best there is."

              If there's a Sur la Table around where you are, go check out their Mauviel M'cook and Demeyere stuff. They're both stainless and induction compatible. I believe they both work more efficiently on induction than AC. If you're getting a roasting pan by any chance - I don't think All Clad roasting pans are induction compatible.

              Bloomingdale's carries Demeyere and All Clad stuff and they're having a sale now.

              1. re: cutipie721

                Compatible or not, I won't pay All Clad's outrageous price for a roasting pan I use maybe once a year at most. If a roasting pan won't work with induction, I have a Weber grill with a side burner that I'll make due with.
                I'm really anxious to find out how well (or poorly) induction works. I've heard great things and some horror stories. One of the women at Williams Sonoma told me that their single-burner induction unit crapped out in the middle of a cooking demonstration/class. They took another one out of the box, and it, too, quickly died. For the first time in my life, I bought the extended warranty (4 years in addition to the 1 year manufacturer's).

                1. re: stukin

                  stukin: "One of the women at Williams Sonoma told me that their single-burner induction unit crapped out in the middle of a cooking demonstration class."

                  Do not judge induction on the basis of the outboard single burners. You might as well judge the handling of an automobile by driving it on the skinny space-saving spare tires that you carry in the trunk for emergencies.

                  1. re: stukin

                    stukin: "One of the women at Williams Sonoma told me that their single-burner induction unit crapped out in the middle of a cooking demonstration/class. They took another one out of the box, and it, too, quickly died."

                    To judge induction technology on the basis of an outboard single-burner unit is akin to judging the handling of a BMW on the basis of how it drives when the tires fitted to it are the skinny space-saving spare tires kept in the trunk for emergencies.

                2. re: stukin

                  stukin: "... her snobbish belief that All Clad is the best there is."

                  Heh. She must have been reading this forum about The Brand That Must Not Be Mentioned Except In Praise.

          2. Instead of making a big commitment to de Buyer, I suggest getting the crêpe pan as a starter, just to see how she likes it. The plain steel french crêpe pan is the only thing to use for these, and it will give her chance to decide whether she wants more of it.

            The roasting pan is another area where de Buyer makes sense. Why would anyone want a pretty stainless steel roasting pan? You can hide it between holidays so it won't spoil the look of your all All-clad kitchen.