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Jul 9, 2012 07:03 PM

What's the difference between DeBuyer non-stick

I need to pick up 2-3 non stick pans and since I like my DeBuyer Minerals I thought I would try their non-stick line.

However there's too many choices and inexperinced cook like me doesn't know which makes sense for home cook.
I don't need induction since I have gas stove, so I see the following

Non-stick Ceramic
Non-stick Choc
Non-stick Access

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  1. Let get one fact across first. These three lines are all aluminum based with PTFE coating.

    I am going to only list a few differences.

    Choc Ceramic: Aluminum pan with 5 layers of PTFE nonstick coating, a stainless steel handle, and most importantly a ceramic base -- thus the name.

    Choc: Aluminum pan with 5- layers of PTFE nonstick coating, traditional steel handle.

    Choc Access: Aluminum pan with unspecific layers of PTFE (probably less than 5) and a steel handle. It is thinner than the other two lines.

    Choc Ceramic and Choc are considered as Professional grade. Choc Access is Semi-Professional due to the thinner construction. This does not mean it is bad. You need to find out what fits your need.

    You may also want to consider directly writing DeBuyer for your questions.

    1. Are any of the De Buyer's PTFE free?

      I'm a little confused as the williams-sonoma website mentions that you have to keep the de buyer seasoned and I just saw a de buyer non-stick today in crate and barrel that was labeled as PTFE-free.

      Anyone know what the deal is?

      From WS website
      "Hand-wash in hot water without detergent; dry immediately.
      Season the pan before first use: rub interior with oil and place in hot oven. After each use, hand-wash in hot water without detergent and dry thoroughly. Oil regularly to maintain seasoning."

      6 Replies
      1. re: rores28


        DeBuyer, as a company, is most famous for its carbon steel cookware. However, it produces many other type of cookware as well, including Teflon coated cookware. This is not different for most other companies. For DeBuyer's nonstick Teflon cookware like the Choc:

        they definitely do include PTFE. PTFE is essentially Teflon. Teflon is the brandname from DuPont. (I am speaking to you as a regular person. I am sure if you really want to get all legal and lawyer about it, then Teflon is NOT PTFE, just like Frisbee is not Flying disc, or Kleenex is not Paper tissue, or Levi is not jeans....etc).

        Now, as for your specific question about the pan you saw in Crate and Barrel, I really cannot be sure what you saw.

        As for the Williams Sonoma link, that is a carbon steel pan without PTFE (Teflon). To be specific, it is a blue steel carbon steel pan, but that is the details.


        I found this link from Crate and Barrel.

        If this is the pan you saw, then it is a Teflon (PTFE) nonstick coated aluminum pan, and it definitely has PTFE. It may have said it is PFOAs free, but it would be wrong to say it is PTFE free. In fact, it states on the website:

        "Thick aluminum with high-quality PTFE nonstick coating"

        1. re: Chemicalkinetics

          Thanks for clearing that up for me Chem, I noticed in another thread that you sung the praises of de Buyers Carbon Steel but it was two years ago. Do you still use it and are you satisfied with its durability and performance?

          My mom wants a non-stick pan, but she doesn't want PTFE and cast-iron is too heavy for her to handle easily. I am thinking that carbon steel may be a good alternative. She mainly wants it for frying eggs.


          1. re: rores28

            <Do you still use it and are you satisfied with its durability and performance?>

            Yes, I still use mine on a weekly or biweekly basis. It is still holding up very nicely, and performance is good.

            <My mom wants a non-stick pan, but she doesn't want PTFE and cast-iron is too heavy>

            Well, carbon steel does fit this description. Technically speaking, carbon steel is just as dense as cast iron. However, carbon steel cookware can be made much thinner -- resulting lighter cookware. So if you want a lighter pan for your mom, then a thinner carbon steel pan will work. (don't get the really thick carbon steel) Does your mom know how to season a cast iron pan? If so, then carbon steel requires essentially the same skill. Also, keep in mind that DeBuyer is not the only company which makes carbon steel cookware. In fact, recently, Lodge is making its own version:


            Another alternative (and I cannot believe I am saying this) is the ceramic Green pans. These so called Green pans actually have equal or shorter lifetime than the conventional Teflon PTFE pans, so they may not last long. However, they do fit your requirement. They are nonstick, light, and no PTFE.

            I am not suggesting a particular Greenpan brand, but here are a few examples:


            "PTFE- and PFOA-free SandFlow nonstick surface for easy food release"


            "..100% ptfe and pfoa free (no heavy metals or chemicals)."

            1. re: Chemicalkinetics

              Excellent, thanks for all of the info!

            2. re: rores28

              I was in the same position with my aging mother and gave her two De Buyer pans from their thinner lines. One was a mid-size crepe pan and the other was a mid-size "fry pan". She loves them and threw away here aluminum teflon pans. She still speaks highly of them months later.

              What type of cooktop/range/stove does she have? De Buyer carbon/blue steel or Paderno carbon/blue steel are hard to beat because they cook well and are relatively cheap.

              1. re: Sid Post


                Maybe you can shed some more light here. Obviously, the Debuyer carbon steel pans are lighter than the Lodge cast iron pans. On top of that Debuyer pans have longer handle and wider handles, which make them much easier to hold. (I dislike Lodge tiny handle).

                My question to you is that your aging mother probably find cast iron cookware too heavy, and so you bought the carbon steel cookware. Can you comment about the seasoning process for the carbon steel cookware? I mean: Is the seasoning process too labor intensive for your mother?

        2. I use my DB carbon steel pans almost daily. Things don't stick. I fried two nice thick slices of SF sourdough with holes cut in the center and eggs in the holes, using maybe a teaspoon of peanut oil. They turned fine without the eggs sticking. The night before it had been used for crab cakes with no oil in the pan. My dedicated omelet pan never sticks either. I have not send Teflon or the like and do not miss it at all.