HOME > Chowhound > Cookware >
Are you making a specialty food? Tell us about it

What is a good carbon steel pan that would work for stir fry? Looking at Debuyer 'country' pan....

kimbers324 Jul 19, 2013 07:06 AM

I think a skillet that has deep enough sides to handle stir fry is more versatile than a wok. The Debuyer country pan looks good, what do you all think for stir fry and other stuff? Looks like a good multi-purpose pan.

Here is the 'country' one:

Here is the standard fry pan that also looks like it could work well:

  1. a
    andrewtree Jul 19, 2013 08:29 AM

    I think the country pan would do an excellent job, you'd just lose a little of the easy stir of the rounded base and sides of a wok. I have the standard pan, not deep enough for vigorous stirring.

    And this ebay offer looks a good price

    1. l
      laraffinee Jul 23, 2013 07:40 AM

      I have the DeBuyer country pan and the is exactly what i use it for. I do not have a separate wok, and with this pan, i haven't had the need for a wok. It is a great pan! Just know that these pans look like hell once they are seasoned (black/brown splotches all over) but it works wonderfully!

      1. v
        VitalForce Jul 23, 2013 08:21 AM

        It's a wonderful pan. But if you plan to flip and toss food just by shaking the pan, note that it is quite heavy.

        1 Reply
        1. re: VitalForce
          rmarisco Jul 23, 2013 10:24 AM


        2. PegS Jul 23, 2013 10:30 AM

          My only other criticism is that I find the handle so long it's rather unwieldy. I actually even find my smaller DeBuyer pan's handle annoying at times. Other than that, though, I love the pan itself.

          1. v
            VitalForce Jul 27, 2013 02:49 PM

            And, another thing. If you are planning to use the pan like a wok, even with a flat-bottomed carbon steel wok (of the sort available in a good Chinatown for around $20) the transition on actual woks from bottom to sides is gradual, allowing for the ability to cook on the sides at different heat levels from the bottom. On the De Buyer, on the other hand, the change from bottom to sides is very abrupt and steep, which will affect the cooking, particularly if the aim is to cook in the Chinese style.

            I have seen images of the De Buyer carbon steel wok, but it strikes me as being quite bizarre due to its almost funnel-like shape. Why would they think that funnel-shaped pans will operate like graduated metallic curves?

            1 Reply
            1. re: VitalForce
              Chemicalkinetics Jul 27, 2013 04:43 PM

              I think the DeBuyer country pan will work better as a Chinese wok than the DeBuyer wok.


              The Debuyer has the worse of both worlds. It does not have the traditional round bottom to promote the fast stir frying and bao actions. It does not have the sufficient flat bottom to take advantage of a standard Western stove.

            2. Sid Post Jul 27, 2013 07:39 PM

              I own the 32cm De Buyer Country Pan. It is a wonderful pan. The taller sides really contain the splatter when frying things like you would in a skillet. The tall sides also keep things in the pan if you stir and flip vigorously. It is pretty heavy to "toss" stuff though.

              With its good/great heat retention, I'm sure it would stir fry rice fine. I may have to give that a try one of these days.

              1. DuffyH Jul 27, 2013 08:18 PM

                Kimbers, according to the folks at finestcookware.com, both the Mineral B and Force Blue country pans are 2mm in thickness. Unless you prefer the Mineral line, you're paying extra for no increase in performance.

                Show Hidden Posts