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deBuyer Clearance!

Sur La Table has marked down their "Tim Love" deBuyer pans. These are essentially Mineral B, but note that deBuyer shows MB pans at 2.5mm thick compared to SLT stating their pans are 2.3mm. Still, killer prices; $50 for the grill pan, $60 for the chef's pan.

http://www.surlatable.com/product/PRO...

http://www.surlatable.com/product/PRO...

You're welcome. :)

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    1. re: DuffyH

      Thanks. They do look closest to the DeBuyer Mineral B series -- approximately the same thickness and coated wtih beeswax. :)

      1. re: Chemicalkinetics

        The SLT Tim Love pans are significantly less than De Buyer, so do they perform the same?

        1. re: monavano

          They should. They're virtually identical to Mineral B.

          MB are listed at 2.5mm thickness. TL are listed as 2.3mm. That's the only difference I can see. They have the same beeswax coating.

        2. re: Chemicalkinetics

          Hi, Chem,

          I ordered the 12", and I'm glad now it took me forever to decide which pan I wanted.

          I wonder if the pan base has a little map of Texas where the bee is on the B line. :)

          1. re: DuffyH

            <I'm glad now it took me forever to decide which pan I wanted. >

            :) Congratulation

            <if the pan base has a little map of Texas where the bee is on the B line>

            Ha ha ha.

        3. re: DuffyH

          Hi, Duffy - Good deals.

          What can I do with one of these that I can't do with an All-Clad frypan of the same size?

          1. re: Jay F

            Good morning, Jay -

            The short answer is; nothing. The better answer is that they replace non-stick.

            Take delicate fish, for example. I always pan-fried it in NS, because in my SS pan it would be prone to tearing. Eggs are WAY better in carbon steel. I've done them, fried and scrambled in SS, but it takes way too much fat and scrambles still stick.

            They function the same as cast iron, but with less weight, and they're virtually non-stick after the first seasoning, because they're smooth.

              1. re: DuffyH

                Ditto! And, for some reason eggs do taste waaay better in a well seasoned carbon steel pan.

                All other issues - hey, what she said.

                1. re: breadchick

                  Even in my not-so-well seasoned pan the eggs are better. Must be a French thing, from the pans. :)

                  Which reminds me. Why does no one order two eggs in France?

                  1. re: DuffyH

                    Because one egg is an oeuf.
                    (avid West Wing fan here. Go Margaret!)

                    1. re: monavano

                      DING! DING! We have a winner!

                      Margaret was so under-appreciated. One of the better comedic actresses on WW. :)

                      1. re: DuffyH

                        Margaret's comedic timing was spot on, and Leo's straight man routine was the perfect foil.
                        RIP John Spencer. Miss that show. Brilliant.

                        1. re: monavano

                          Remember the blueberry muffin nutrient list that crashed the WH computers? LOL

              2. re: Jay F

                Give and take. Each cookware design has its strength and weakness. There is no "perfect" design -- at least not for all kind of cooking.

                All Clad stainless steel cladded cookware will likely have better heat distribution and chemically inert, but DeBuyer carbon steel is a lot more nonstick and can take on higher heat too.

            1. Thanks for posting this. I've never heard of these pans. They look like pro/restaurant pans.
              For any pan owners, how is the upkeep, clean up and long time wear on these?

              2 Replies
              1. re: monavano

                <For any pan owners, how is the upkeep, clean up and long time wear on these?>

                These are carbon steel pans. In term of upkeeping, they are just like any carbon steel pans which are similar to cast iron cookware in this regard.

                1. re: monavano

                  My Mineral grill pan, which I use almost solely for hamburgers, is a snap to clean. I just soak it in hot water, add a couple of drops of liquid dish detergent if it's greasy, then scrub with a stiff bristle brush which I got at SLT. Then I put it over a flame for half a minute and wipe it dry with paper towels.

                  The initial seasoning (after cleaning) is with Crisco shortening, the same as I would do for cast iron.

                2. Does anyone have the 13" Chef's Pan? How do you like it?

                  4 Replies
                  1. re: monavano

                    My son has the 14" DB Force Blue country pan, which is the same item, but slightly larger. He loves it, cooking for a family of 6.

                    It's much too large for me, usually cooking for 2. And heavy? Oh, yeah. Even in the thinner Force Blue (2mm) it's quite heavy. IIRC, it's also too big to season in a standard 30" oven, because of the long handle. Don't quote me on that.

                    1. re: DuffyH

                      Ah, my friend DuffyH, if it weren't so big, wouldn't this be a love to own, especially without a big handle to deal with?

                      http://www.finestcookware.com/catalog...

                      And, even though I'm in a household of two now, why do I want this pan?

                      Because it's just so pretty. (Sigh.)

                      1. re: breadchick

                        BC -

                        It *is* a lovely pan, no question. I've not fallen in lust with it because it reminds me of my 14" SS pan, but with shallower sides. I am *so* not in love with that pan.

                        I do believe this is one case of familiarity breeding contempt. Which means more for you to lust after. How many/what pieces of CS do you own now?

                        1. re: DuffyH

                          Four Carbone Plus pans. Two 12 inch skillets, one10 inch skillet, one crepe pan. Definitely enough, especially considering the amount of other cookware I own!

                  2. Thank you very much for posting this. I have been on the fence about buying the 12" mineral B, problem solved

                    1 Reply
                    1. re: bkultra

                      I've been dithering for several months. Seeing this deal last night finally made me jump. Got the 12" fry pan.

                      And Mom always said I was wasting my time cruising cooking store websites. :)

                    2. That seems like a good deal. I think I paid more than that for my 10" Mineral grill pan. I use it often, to fry a hamburger (one at a time). I don't know if you could make two at once in the larger pan, but it would be better for large steaks.