Does anyone know anything about JB Prince Black Steel Pans (carbon steel)?
Yesterday I ordered this JB Prince 9.5" black steel pan, and I was wondering if anyone knows how it compares to the De Buyer line of carbon steel pans.
Before buying this pan I was looking into getting a De Buyer or a Mafter, but this one was 50 % off of a pretty hefty price and it looked like such a great deal. However, in all of my reading about carbon steel pans in the last few months, I have never seen mention of a JB Prince brand. I thought JB Prince was a retailer, not a manufacturer. Do they make pans too? If not, does anyone know who does make the pans they sell under their name? All I can see from the description of the one I bought is that it is "Swiss."
Also, the product description mentions that the pans are "silicon coated for easy release." I've never heard of anything like that. Is the cooking surface of the pan actually coated with silicon? How does this affect cooking and seasoning? Can the pan even be seasoned with a layer of silicon on it? I know I bought the pan, but honestly, this just doesn't seem like a very sound idea . . .
Any thoughts or information would be welcome!
Not sure who the maker is, but I had a similar inquiry recently. The Debuyer and the JB prince pans are both carbon steel. The distinction is that the DeBuyer pan is not as thick a stock and has a riveted flat handle.
The JB Prince Carbon pan is made of a slightly thicker stock which generally means better heat retention and less hot spots. The silicone spray you are referring to was a mistake in the online copy, suprised it has not been edited. The pan is sandblasted and given a black finish. It is a kind of preseasoned finish. The handle is slightly rounded and the interior of the pan shows no rivets. I am not sure if they polissh them off or weld the handles on.
As it was explained to me they should both be treated as any carbon pan wood. No diswasher and lightly oiled before storing.
I own both and have to say I like them equally. The Debuyer I use for sautes, shallow pan frying and ocaasinlly baked egg type dishes. Because the steel is slightly thinner it makes for a more nimble pan. The JB pan is really excellnt for nice even searing and oven finishing of proteins. Hope that helps.
Oh, thank you! I sent them an email, but I haven't heard anything back yet, and I was hoping to hear from someone with first hand experience instead of a sales pitch.
The silicon thing was really what threw me the most, and I'm rather relieved to know it was a mistake. What a crazy idea that would be!