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Which De Buyer frying pan?

u
unbelievabledave Apr 4, 2012 03:48 PM

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?

  1. tim irvine Apr 7, 2012 05:10 PM

    I use carbon steel pans and deglaze them often. They don't seem to suffer unduly. Of course I do have a dedicated omelet pan, but for all the others abuse is the order of the day!

    1 Reply
    1. re: tim irvine
      u
      unbelievabledave Apr 8, 2012 12:49 AM

      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?

    2. Chemicalkinetics Apr 4, 2012 07:27 PM

      "I have been reading that cast iron isn't ideal when it comes to de-glazing"

      True, but so do carbon steel pans (which DeBuyer is most famous for).

      "but am I better off going for something like a force blue or affinity i.e. steel pan instead?"

      Force Blue is a carbon steel line
      Affinity is a cladded design with stainless and aluminum.

      If you like to deglaze often in an acidic solution, then pick the stainless surface Affinity -- although there are many other stainless steel cladded cookware.

      10 Replies
      1. re: Chemicalkinetics
        u
        unbelievabledave Apr 5, 2012 01:57 AM

        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?

        1. re: unbelievabledave
          u
          unbelievabledave Apr 6, 2012 09:10 AM

          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.

          1. re: unbelievabledave
            petek Apr 6, 2012 09:56 AM

            I don't think deglazing in a seasoned carbon steel pan is a good idea.It won't kill you but it will kill the seasoning.Stick to SS or aluminum for deglazing or making sauces..

            1. re: unbelievabledave
              Chemicalkinetics Apr 6, 2012 01:33 PM

              I agree with Petek. I think wine is too acidic. It is possible you can get away with it, but you have to be very careful. I would get a stainless steel surface cookware for this, and there are really two reasons.

              First, the wine will damage the seasoning.
              Second, the wine will react with the carbon steel or cast iron metal, and infuse some metallic taste in the deglazed sauce.

              1. re: unbelievabledave
                g
                GH1618 Apr 6, 2012 01:56 PM

                Here's another viewpoint on deglazing in carbon steel pans:

                http://ouichefcook.com/?p=4534

                1. re: GH1618
                  Chemicalkinetics Apr 6, 2012 02:02 PM

                  Good to know that it is not a problem. I suppose it really has to do with how acidic the solution is. I guess I just had one bad experience with distilled white vinegar.

                  1. re: Chemicalkinetics
                    rosetown Apr 6, 2012 02:32 PM

                    Many of us have choices, non-stick, carbon steel and cast iron (seasoned), and stainless steel.
                    For fond creation, and acidic reductions I choose stainless steel. I wonder how many chowhounds are without choices - ie, only one pan that must do all?

                    1. re: rosetown
                      u
                      unbelievabledave Apr 6, 2012 11:46 PM

                      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!

                      1. re: unbelievabledave
                        Chemicalkinetics Apr 7, 2012 12:34 PM

                        <everything used to catch>

                        Yeah, foods tend to stick to stainless steel cookware more so than most others. There are ways to minimize this, but stainless steel has a steeper hill to climb.

                        <I'm sure this was to do with the lack of quality in the pans>

                        Probably not.

                        1. re: Chemicalkinetics
                          u
                          unbelievabledave Apr 7, 2012 11:23 PM

                          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!

          2. b
            breadchick Apr 4, 2012 06:15 PM

            I wanted to add: good luck and happy cooking with whatever you choose!!!

            1. b
              breadchick Apr 4, 2012 06:07 PM

              You'll be doing yourself a favor by searching for all the posts regarding DeBuyer pans vs other pans, and as an fyi, they aren't cast iron. They are carbon steel. Please just do a search, or even see the easy links at the end of this post. Deglazing can be a concern, and knowing that, I choose to use my All Clad skillets if I'm creating a sauce. Just my opinion, as there might be folks that can do the acidity with confidence - probably so.

              I've had my carbon steel babies for quite a while and highly recommend them - actually regardless of the manufacturer, as I'm sure they are all pretty awesome.

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