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Praise for de Buyer

Just wanted to share how impressed I am with my de Buyer carbon steel pans. I used my brand new la lyonnaise blue steel (the thinnest ones) pan this morning to fry an egg, something I was quite nervous about doing after failing miserably with my CI skillet. The pan was only seasoned once with the potato peel and then lard method, so I added perhaps a bit more butter than I would normally like (about 1-1/4 tsp), cracked the egg into the pan, and crossed my fingers. I was absolutely delighted when I tried jiggling the egg around and it slid! Cleanup was so easy as well, just ran it under some hot water and brushed a few times with a scrubbing brush (just out of habit, there were no bits stuck on at all), wiped down, and done.

I used to be a CI fan, but after experiencing this, I'm seriously considering ditching my 9" Lodge for a 9" Mineral B.

I also have a heavier Force Bleu 12" skillet which I use for larger meals and have nothing but praise for either.

*happy rant over*

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  1. :) Great to hear your experience.

    My experience is that smooth surface carbon steel (like DeBuyer) takes much shorter time to season than rough surface cast iron. In my case, it took about 1-2 seasoning layers (10 min to 1 hour worth) to make carbon steel to be nonstick, but cast iron took more than 1 week to get to the same point. On the other hand, the seasoning layer on cast iron is more stable than the seasoning on carbon steel.

    1 Reply
    1. re: Chemicalkinetics

      I haven't had my CS long enough to know how durable the seasoning is, but I can easily imagine why seasoning would "stick" better to the rougher surface of the CI. However, it seems that even using my CI for 6 months hasn't been able to get it to the same level of non-stick-ness as just 1 layer of seasoning on the CS!

    2. I share your happy rant. My old DeBuyers are old enough I have no recollection as to how they were seasoned, but they are quite nonstick, especially the dedicated omelet pan. I have a new 11" and all I did was pour in about a sixteenth inch of oil, heat slowly to just smoking, wipe clean, and repeat.

      5 Replies
      1. re: tim irvine


        Was your new 11" pan nice and slippery after that easy seasoning?

        1. re: DuffyH

          Slippery enough that I can fry eggs in a little butter and oil, lift them out intact, easily, and wipe the pan clean.

          1. re: tim irvine

            <Slippery enough that I can fry eggs in a little butter and oil, lift them out intact, easily, and wipe the pan clean.>

            So, like pucks on ice, then? Works for me; that's how I like my CS to behave. I'll try that seasoning when I get around to picking up a frypan.

            1. re: DuffyH

              Well, a little better than pucks on ice. I miss hockey. Never watched a game, but it is so much fun to play.

              1. re: tim irvine


                Aw, sweet man, I can't thank you enough for taking me down memory lane. My dear Dad was born in Michigan, played his share of pond hockey, and taught me to skate. Fast forward, he's 69 and I'm taking him to see his first pro game, Kings vs. his beloved Red Wings. It was just me and Dad, with killer seats, and I'm crying now at the memory of that evening.

                Dad taught me to PLAY. He loved amusement parks, carnivals, beaches, playgrounds, anyplace people came together to have a good time. County fairs were a hoot with Dad. He'd ride anything, and dare you to do it with him. While eating something fried on a stick. For his 71st b'day, we went to Magic Mtn. in Ca with my Dude and our son and daughter-in-law. I got the men to ride the Dive Devil, a triple bungie sort of thing. 3 generations, having a ball. When they were done, I asked Dad how he liked it. "I thought it would be more scary", was his reply. THAT'S my Dad, and I miss him every day.

                Thanks, Tim. <3

      2. My Force Blue and Carbone crepe pans are quite slippery, but they seldom get wet. Mostly I wipe them out and store them. I think it helps develop the seasoning layers.

        I think I use them a bit differently than most owners. I don't often use them to sear things. I'm used to doing that with SS and CI and old habits die hard. Mostly it's the same things I used my old non-sticks for; eggs, grilled sandwiches, breakfast sausages, skillet potatoes, crepes, sautéed veggies and such. But I'm ok with that, since I bought my DeBuyers to replace my Teflon pans.

        I share your happy rant and could on for pages about how wonderful these pans are. I need to get me a Force Blue frypan.

        2 Replies
        1. re: DuffyH

          I may stick to searing in my CI actually, I'm a bit leery about putting the Force Bleu on high heat given it's only 2mm thick... Or that could just be an excuse for me to get that Mineral B later on. :P

          1. re: Sirrith

            Indeed! I recently "over dried" my FB when I left it on 7/10 (med-high) for 45 minutes to dry it. Oops. I was lucky, it only warped about 2-3mm. Cold oil still sits where it's poured, hot oil will slide towards the handle, but not completely.

            As I said, lucky, and I would never put it on high heat. I tried a Tim Love branded Mineral frypan and found it really heavy, much like my CI. I already store my CI skillet, CI round griddle and my baking stone on top of my Breville oven. I really don't need to add another heavy pan to that pile. Yup, a FB about 9" will do me nicely.

        2. Hi, Sirrith:

          Good, glad they work so well for you! de Buyer is a venerable (1830) and venerated company. As far as I know, all of their approximately 3000 products are good.


          4 Replies
          1. re: kaleokahu

            But I've heard their induction converter disk sucks. ;)

            1. re: DuffyH

              Hi, Duffy:

              Well, even de Buyer can't be expected to excel at making a purse of a sow's ear. It's a mitigation-of-damages exercise, I think, not unlike an 8-track to 15ips converter.


              1. re: kaleokahu


                ROFL! Pax, friend. We're both bad, bad people. ;)

            2. re: kaleokahu

              I may have a soft spot for them as their factory in the Val d'Ajol is very close to my family home, although I haven't yet had the chance to visit :)

            3. Hello,

              Regarding the de Buyer pans, does anyone have experience with the "Paris monument" style handle? See it here on Amazon: http://www.amazon.com/gp/product/B00B...

              I've been thinking about ordering one of these pans based on on the wonderful reviews here on CH, but I just noticed today that there are two types of handles. Here's a link to the other handle style - http://www.amazon.com/DeBuyer-Mineral...

              To anyone who has experience with one or the other (or both), what is your take on the handle? Other than the handle, the pans seem to be identical.

              13 Replies
              1. re: MrsPatmore

                The original handle does not have the plastic button and is uncoated, like this:


                The Mineral and Mineral B has button and is coated:


                The French Collection is just a special edition. It spans from stainless steel multi-clad to carbon steel cookware.

                They are all made of the same material. My gut instinct push me toward normal handle, but there is nothing wrong with the French Collection handle

                1. re: MrsPatmore

                  I love the traditional handle. The width is great for a little leverage on a larger pan.

                  1. re: MrsPatmore

                    I personally prefer the original non-fancy handle. It just looks better to me.

                    1. re: Sirrith

                      I have ordered two of the "Parisian monument" handled pans via Amazon. The 8" and 11". I'll report back regarding my experience with the handles. I have tendinitis in my dominant wrist, so it will be interesting to me to see how these pans perform in daily use. I have All-Clad now, and I avoid the using them as I find the handles unwieldy, to say the least.

                      1. re: Sirrith

                        Hi, Sirrith:

                        The Eiffel handles may help sell some more pans in America, but I wonder: If All-Clad made commemorative handles shaped like our Statue of Liberty, would Americans be more likely to buy the commemoratives?

                        On second thought, A-C's handles are so ergonomically atrocious, perhaps that's not a good analogy.


                        1. re: kaleokahu

                          Hey Kaleo,

                          <On second thought, A-C's handles are so ergonomically atrocious, perhaps that's not a good analogy.>

                          Right on!

                          Regarding the Eiffel handles, they look rather sharp and poke-ish to me. Ouch.

                          1. re: DuffyH

                            "Regarding the Eiffel handles, they look rather sharp and poke-ish to me. Ouch."

                            I've ordered two of these pans. I kind of like the look of the Eiffel handles, but then again, I've never seen either of the pans in person. Nonetheless, if these handles are either sharp or poke-ish, I assure you that I will be returning them for a refund. I have more than my fair share of cookware with awkward handles (All-Clad, meh). I don't understand why any high-end brand finds it difficult to design a comfortable handle, when places like Macy's sell a mid-priced brand (Tools of the Trade, a/k/a Belgique) with extremely comfortable handles. Compare: http://www1.macys.com/shop/product/be...

                            I just bought a large set of Belgique to send off with youngest child getting first apartment at university. Very nice quality, and great value IMO. This stuff goes on sale at least once per month.

                            1. re: MrsPatmore


                              Couldn't agree more. I do think the Eiffel handles are lovely to look at. Thinking about it more, it wouldn't make sense to design a pan that's a PITA to hold. We'll set aside my impression of All-Clad's PITA-ish handles for the moment. I do like the handles on my DeBuyer steel.

                              You are so right about mid-price (and lower!) brands often having the most comfortable handles. Why the more serious cook (if you measure seriousness by $$ spent on cookware) should be subject to sub-par handles is a mystery to me.

                              Lucky child, and a very nice Mom. :)

                              1. re: DuffyH

                                So my two pans arrived (an 8" and 11") with the Eiffel handles.

                                These are my initial observations: First, the Eiffel handles are extremely comfortable. The bottom of the Eiffel handle has very smooth "finger grooves" (see photo) and the finish is very nice. Comfort-wise, these handles have the typical All-Clad handle beat by a long shot (see photo for comparison to typical AC handle). I don't have any experience with the "regular" de Buyer handle so I have no basis to compare those two. I find the Eiffel design to be aesthetically appealing but that's a matter of personal taste, not utility.

                                Second, these pans are much heavier than the same size AC stainless steel pans but not as heavy as my Lodge cast iron pans of comparable size. I'm able to wrist flip in the de Buyer 8" but the 11" is too heavy for me. YMMV.

                                Third, seasoning these pans was a breeze. I removed the bees wax film with Barkeeper's friend and a sponge, and dried carefully. I coated the entire pan with a very thin film of grapeseed oil, heated until smoking, wiped out the pan and let it cool. I repeated this process three times (total). The pans are now completely nonstick. In fact, I've been making eggs in them every day with no sticking, just a tiny pat of butter. This process was much easier (and a lot faster!) than seasoning new cast iron.

                                Fourth, in my limited use of the pans (I've only had them about a week), they definitely heat evenly and there are no hot spots. However, similar to CI these pans retain heat longer than stainless. They are slower to heat up and cool down than stainless but seem to be more responsive than my CI.

                                In sum, overall I'm very satisfied. IMO they represent a very good value - I think that I paid less than $100 for both of them on Amazon. OTH, I remember paying more than that for just one 8" AC copper core fry pan.

                                I hope this information is of some use to my fellow cookware addicts. LOL

                                1. re: MrsPatmore

                                  PS I just looked at the photos that I posted and they really don't do justice to the finish of the de Buyer handle. The handles are completely smooth all the way around, and the angle is comforting to the wrist (and I say that as someone with carpal tunnel syndrome). The handle just "feels good" unlike the sharp and awkward AC handles.

                                  1. re: MrsPatmore

                                    Thanks for the update. It is very informative that the tower handle is comfortable.

                                    <these handles have the typical All-Clad handle beat by a long shot >

                                    Many handles beat All Clad handle by a long shot. :) This is a low hurdle.

                                    < This process was much easier (and a lot faster!) than seasoning new cast iron.>

                                    True. My experience as well.

                                  2. re: MrsPatmore

                                    Thanks for posting those pics, and for your review.

                                    Looking at the handles in your photos, it's clear that they are indeed not only very pretty, but shaped well, too. I really like the finger grooves on the underside. Nice detail.

                                    What a difference from the initial pics I saw on the DB website that made me think they would be sharp and uncomfortable. From your photos I can see they're anything but.

                                    I think those Eiffels look very whimsical. :)

                                    1. re: DuffyH

                                      I agree with duffyH - wanted nothing to do with those handles.. but after those photos, i'm thinking they might be fun! WHAT? ANOTHER EXCUSE TO BUY MORE DE BUYER!!?!?!?!

                      2. Yay! Nothing tastes better (in my opinion) than eggs cooked in some butter/oil using carbon steel.

                        I never ate eggs until I bought these pans - go figure. Home fries? Forget about it.


                        1. Sirrith says, "I used to be a CI fan, but after experiencing this, I'm seriously considering ditching my 9" Lodge for a 9" Mineral B."

                          The Mineral B line has a few advantages over cast iron that aren't talked about all that much. Mineral B pans are about the ONLY pans on the planet that are made of "pure" iron, and that's because special smelting is required to keep oxygen molecules from bonding with the iron the way they do in open hearth smelting of cast iron, which technically makes cast iron a steel, not iron.

                          What does this mean to a cook? Well, Mineral B pans will rust, but not nearly as easily as cast iron! And it also means that if you cook with induction, Mineral B pans are the most responsive on the planet!

                          I LOVE my Mineral B pans. Both of them! '-)

                          1. Sirrith,

                            I've you've got a scale, would you mind weighing your Force Blue pan? I'll be your best friend and take you to the circus! :)

                            2 Replies
                            1. re: DuffyH

                              Its the 12" one, and my antiquated kitchen scales say 1.8kg (my modern digital scales died just today unfortunately), which corresponds to the DB website.

                              I've always wanted a circus-going best friend :)

                              1. re: Sirrith


                                Thanks ever so. It's nice to have a friend who isn't afraid of clowns. :)

                            2. just recently got a 12.5" pan that i now love, having taken the time to season it properly. it's not really a wok, but the way the handle is positioned, it is pretty easy to jump food, given the weight of the pan. i have a "new" antique cast iron skillet, but i keep reaching for this de buyer instead! just love how it handles and cooks the food.. i'm with you on the happy rant!

                              1. I've said this before,and I'll say it again. Best pans I've ever used!
                                9" and 12" carbone plus. They just keep getting better.

                                5 Replies
                                  1. re: Chemicalkinetics

                                    Thanks! One of my better "selfies" :D

                                      1. re: kaleokahu

                                        I can't believe you went there. {sigh}


                                        1. re: DuffyH

                                          If only Anthony had clothed his selfie in a paean to bacon, perhaps we all could've been spared...

                                          But that's not the Weiner Way, I suppose...

                                1. I would like the lighter weight La Lyonnaise fry pan in 12" but don't see it in the States. Where did you buy yours, Sirrith?

                                  8 Replies
                                  1. re: betsbloomington

                                    Try Finest Cookware. Years ago I ordered from them and the experience was top-notch. Here's a link to their c/s cookware:


                                    Good luck in your search!

                                    1. re: betsbloomington

                                      I'd also like to find some CHOC induction here, but can't. Seems some of the good stuff is only available in Europe.

                                      1. re: betsbloomington

                                        I bought mine from a tiny little store full of old pans and bits & bobs in the village of Briancon, in France. :P

                                        I'm not sure where to get this line in the US, I'm afraid. You could try ordering from France online though. And if it makes you feel better, you won't have to pay sales tax.

                                        There is this one, with total shipping costs of about 30EUR to the US:

                                        But I don't think I'd recommend the La Lyonnaise line in large sizes. It is very thin, so very prone to warping and hot spots. I would stick to 10" and under. A 12" Force Blue weighs less than a 9" CI skillet, so would that be light enough for you? The Force Blue line is also much easier to find, even in France.

                                        1. re: Sirrith

                                          Thanks for the info and recommendation. My goal is a larger pan but lighter, so it looks like with my wimpy wrists I'll have to stick with my stainless steel. DuffyH gave me good info on using it correctly.

                                          In carbon steel I do have a 10" fry pan and two fish pans I brought over from Dehillerin and have used for years, as well as a crepe pan. I couldn't resist the eiflle tower Mineral B Mrs. Patmore posted and have sent away for the 11". With her latest post, I do hope my wrists can handle it.

                                          I would like to know where the person got the 12" with the helper handle, however. Thanks everyone for the info.

                                          BTW, I saw the cabon steel de Buyers on sale at West Elm right now.

                                          1. re: betsbloomington

                                            You can also get the Eiffel Tower handle in stainless steel if the Mineral B proves too heavy for you.


                                            1. re: betsbloomington

                                              I understand. But I'm afraid I'm not able to find any La Lyonnaise series in the US for you, and even in France I was only able to find that one on Amazon :(

                                              The ones on West Elm are the Carbone Plus series, which are essentially the same as the Mineral in terms of weight/thickness.

                                              The Force Blue series are lighter than the Mineral and Carbone series, my 12" "only" weighs 3.9lbs, whereas the same size in Carbone or Mineral would weigh around 5.3lbs. Of course, you really can't beat the La Lyonnaise 12" at 2.2lbs.

                                              Edit: after more searching, I came across this site. Not sure if they are reliable, or if they sell individually, or what they are at all, but they have it on their website and are apparently in the US.
                                              5020 is the La Lyonnaise skillet, the .30 is the size (30cm=12")

                                              1. re: Sirrith

                                                Thank you for the weight information and link. I will check out La Lyonnaise when I'm in France in a couple of months.

                                                1. re: betsbloomington

                                                  Oh, you'll be in France! Then that makes it much, much easier.

                                                  Whereabouts will you be going? :)

                                                  You can order it online then if you are staying long enough for it to ship (at least a week or two in the same place). Or you can go look at the various quincailleries in villages and with a bit of luck you'll find it.

                                        2. I've had my pans with the fancy "Parisian Monument" handles now for about 5 months. I use the 8" almost every day for eggs. They are completely nonstick at this point - need very little oil or butter. They have the most comfortable handles of any piece of cookware that I've owned (a lot). Great price, great product, looks snazzy (IMHO), and comfortable handles all in one package, hooray!

                                          6 Replies
                                          1. re: MrsPatmore

                                            Mrs. P --

                                            I have to tell you - if I didn't already have my pans, I would have snapped those fancy pans up in a heartbeat. I love the handles!

                                            1. re: breadchick

                                              I'm curious about these handles. Are they cast? stainless? If so it would seem to make them less likely to get hot. Not an issue for one omelette, but maybe after a whole family's worth. Anybody know?

                                              1. re: harrism

                                                The handles are cast stainless steel. I have never noticed the handles getting hot. My only complaint is that the pans are heavy for me (I've got carpal tunnel problems) however, they don't seem as heavy as comparably-sized cast iron. I haven't weighed them to be sure, but that's my impression. I'm now interested to learn more about the other pans made by this company - especially the lighter weight ones!

                                                1. re: MrsPatmore

                                                  <they don't seem as heavy as comparably-sized cast iron.>

                                                  That's correct. My 10" Carbone crepe pan weighs just under 3lbs. My cast iron griddle, identically sized, weighs 4.5 lbs.

                                                  Comparing Force Blue to Carbone, my FB crepe pan weighs in at 1lb 7oz versus 2lb 3oz for the same size Carbone frypan. The frypan has higher walls, so that accounts for some of the weight.

                                                  If you're looking at the smaller sizes, there's not much difference in the heavier lines and Force Blue, because the heavier pans are 2.5mm v. 2.0mm for FB.

                                                  In the 10" and up, they're 3mm thick, while FB stays 2mm.

                                                  The MB/Carbone crepe pans are all 2.5mm, regardless of size.

                                                  1. re: DuffyH

                                                    She could get the La Lyonnaise, if she can find it. 1 mm.

                                                    1. re: harrism

                                                      Finding them is the problem. A Force Blue crepe pan will feel light, too, and within certain limits will perform the same.

                                                      I've cooked things other than fried eggs and crepes on mine, with only 2 minor problems. It's best suited to solid things like whole pieces of chicken or fish; the sides are too low for small pieces of food. I also wouldn't recommend it for anything that's going to fling oil all over the place. Again, the sides are too low to contain it.

                                                      The Force Blue will have somewhat the same heat limitations as La Lyonnaise.

                                          2. Why ditch the Lodge? I use both De Buyer CS and Griswold CI - and if nothing else it's just nice to vary. But there are some things you want the 'hold heat better' of CI - and some others where CS works better - eg lighter to 'toss'

                                            1 Reply
                                            1. re: jounipesonen

                                              I haven't ditched the CI :) I still like it too much to do that. In fact I've added more to my collection.

                                            2. Hi have you tried Ceramcor ceramic pan? I am deciding to either go for Ceramcor ceramic or De Buyer Mineral B... Both are natural materials...

                                              My consideration would be
                                              1) non stick
                                              2) easy cleaning

                                              PS: I am a newbie - one curious Q - as nobody wash the pan after and before use with washing liquid - what happen to dust and so on? Not worried about bacterial as they are killed when heated

                                              4 Replies
                                              1. re: Colin2014

                                                I'm not familiar with Ceramcor but in Europe Tefal is selling a ceramic I got which is non-sstick and easy cleaning - it is so SLIPPERY ants could probably skate.

                                                But it had NONE of the 'cooking feel' of a seasoned de Buyer carbon steel. - one clear tech difference was the weight which relates to heat retention.

                                                I can well think there's a place for both - there's usually little need to decide on only one pan.


                                                As for the washing and 'dust' - one breathes in many more times higher quantities of dust each day than ever comes to rest on a static pan. And once something is washed one puts it someplace to gather dust anyhow - don't tell me you wash all dishes and pans BEFORE using them too?

                                                1. re: jounipesonen

                                                  Haha I actually do clean them before cooking in them...

                                                  At the moment I am thinking of choosing only one or the other... hence asking for advice.... :)

                                                  1. re: Colin2014

                                                    It's easy to rinse a carbon steel pan before use. Rinse, then heat it to dry. By the time the water evaporates, it'll likely be ready to cook. So you get to skip the whole drying the pan phase that you'd do with the ceramic.

                                                    You won't to cook acidic foods in the deBuyer until your seasoning is really well developed, if ever, but that's about it's only limitation. Well, it doesn't like the dishwasher, but it won't ruin the pan. You'll just need to remove the rust and re-season it.

                                                    I've never seen or cooked in Ceramcor cookware, so can't speak to it's limitations. I'm sure it's got some, no cookware is perfect for all applications, but I've got no idea what they are.

                                                2. re: Colin2014

                                                  I don't have that, but I do have a ceramic pan. It's decent, but nothing special, easy to use, easy to maintain (only you have to try and be a bit gentle with it to avoid chipping the ceramic).

                                                  It is useful for cooking reactive stuff, but then so is my stainless pan which I like more.

                                                  It is non-stick, but that particular property is decreasing with age, unlike my carbon steel which is becoming more non-stick.

                                                  To deal with dust etc... I just give the pan a quick rinse under the tap before use, then throw it on the burner to preheat.

                                                3. IMO, cast iron does not hold a candle to the pans you have. Glad you got the thinner pan, heat change is a little more supple.

                                                  Too much mass can work against the cook rather than for him.

                                                  28 Replies
                                                  1. re: JustCharlie

                                                    "Too much mass can work against the cook rather than for him."

                                                    That's why I really think trying to limit to one pan is not a good move - the heat deal is quite different for what's cooked and how you want it cooked.

                                                    1. re: jounipesonen

                                                      Thanks! Do De Buyer do stir fry wok for Mineral B series? I don't seem to find it...

                                                      1. re: Colin2014

                                                        Not in the Mineral line, no. But they do have one in the Force Blue line, which is going to be on the heavy end, as woks go. The price is excellent, too.


                                                        1. re: DuffyH

                                                          This looks heavy too! :( doNT want it to be too heavy though... That is why am seriously thinking of Ceramcor Xtrema but expensive I think as in over priced?

                                                        2. re: Colin2014

                                                          Are you looking for a flat or round wok, the de buyer does make a carbon steel round bottom wok similar to the mineral B but it's hard to get. I just ordered a Helen Chen wok to see how that works out

                                                          1. re: VeganVick

                                                            flat bottom wok... You never considered Ceramcor Xtrema (NOT advertising for them here...) I am not sure to buy from them or not... Am not in the US, don't think the 50 years guarantee applies?

                                                            1. re: Colin2014

                                                              I recently bought a 12" Joyce Chen stir fry pan, which has a slightly larger base than a wok will. It seems to work ok, but it is very thin carbon steel and I've already warped it. My induction range can crank out some major heat.

                                                              It still works, but I now have to hold it to keep it from spinning away. This isn't a huge issue, because I tend to hold onto my pans anyway. Not sure why, just a habit. I still have some learning to do with it, as the heat tends to get away from me. Time will tell.

                                                              1. re: DuffyH

                                                                Is it safe to season wok with vegetable oil?

                                                                1. re: Colin2014

                                                                  For me, it is (except extra virgin olive oil)

                                                                    1. re: Colin2014

                                                                      Any high smoke point veg oil will work, corn, canola, peanut, etc...

                                                                      1. re: DuffyH

                                                                        My next pan i want to season it with coconut oil, is at a high smoke point?

                                                                        1. re: VeganVick

                                                                          Several charts seem to agree:

                                                                          Unrefined (virgin) 350ºF

                                                                          Refined (with stabilizers) 450º

                                                                          So the refined stuff will be about the same as the most common cooking oils; canola, corn, peanut, etc...

                                                                2. re: VeganVick

                                                                  Can this http://www.amazon.co.uk/gp/aw/d/B00B8... be used as a wok? There does not seem to be any stainless steel wok from De Buyer... :(

                                                                  1. re: Colin2014

                                                                    <There does not seem to be any stainless steel wok from De Buyer.>

                                                                    Do you really want a stainless steel wok from DeBuyer? There are stainless steel woks from DeBuyer. I don't think stainless steel is such a great material for a wok and the DeBuyer's wok shape is unusually odd.



                                                                      1. re: Colin2014

                                                                        I would suggest carbon steel over stainless steel for general wok cooking -- unless you are looking for specific application. I would also not look for the unusual "funnel" shape from DeBuyer.

                                                                        1. re: Chemicalkinetics

                                                                          Sorry which one is it that meets the two conditions that you mentioned?

                                                                          1. re: Colin2014

                                                                            There are so many. You should able to find a ton of these carbon steel woks from your local restaurant supply store. I don't remember if you want a round bottom wok or a flat bottom wok, and if you want a single long handle wok, or a two round handle wok.

                                                                            What you will decide is if you want a slightly shallower wok or a deeper (more curvature) wok.

                                                                            This is a shallower wok:


                                                                            This is a deeper wok:


                                                                            I prefer a single handle and slightly deeper wok.

                                                                            The best wok I have ever encountered and confirmed by many are the hand hammered woks (true ones, not the pretended ones). However, the online "e-wok" store has gone out of business and I am unable to find a large selection of hand hammered woks anymore. Williams Sonoma does offer one version:


                                                                            These carbon steel single handle woks although machined are excellent too:



                                                                            1. re: Chemicalkinetics

                                                                              Thanks! All these remind me of "cheap" wok you get from the China town grocery shops...Maybe can just buy from there? ok. Not that cheap... But does not have these sense of "feel-good" factor as if buying from a European manufacturer such as De Buyer... ;)

                                                                              1. re: Chemicalkinetics

                                                                                How do you think about this one?

                                                                                Seen a few good comment about it

                                                                                1. re: Colin2014

                                                                                  If you plan to use it over high heat, it will not last. Noting that the nonstick coating is safe to 500º, this is a variant of Teflon, and not designed for the high heat cooking generally associated with woks.

                                                                                  This is the very reason most people say nonstick skillets only last a year, because they use high heat. In order to extend the life of nonstick cookware, it shouldn't be used above medium heat, and it shouldn't be routinely dry heated. Rather, add oil to the cold pan, then heat it. If you treat it properly, it will last 5-10 years, otherwise, about 1-2 years.

                                                                                  It occurs to me that perhaps you're looking for a heavier wok, and perhaps one that you won't need to season on your own? If so, consider a cast iron wok. If you need a flat bottom wok for induction or electric, the Lodge gets good reviews, and has an interior base that is round. If you've got a gas cooktop, the Wok Shop carries a traditional round-bottom cast iron wok. It will be thinner and weigh about half what the Lodge does. It will still be heavy, though, but not like lifting a bowling ball.



                                                                                  Either will be a very substantial wok. The Lodge is USA-made and pre seasoned, the Wok Shop wok is from China (which should not be a bad thing in a wok, since the Chinese invented it) and needs to be seasoned.

                                                                                  1. re: DuffyH

                                                                                    Hi thank you so much! I actually do not know what I look for! It seems that I look for the "magic silver bullet" in wok that I need not to worry about leaked metal and lasts forever! Some advise me to opt for the traditional Chinese iron wok you get from the Chinese grocery store. This is insane even for choosing a wok! Make me stressed out... :( Silly eh?

                                                                                    1. re: Colin2014

                                                                                      I know exactly how you feel. I've done much the same over a wok. I don't think there is a single perfect wok. Like most cookware, different people will prefer different woks, and there are even different woks for different kinds of cooking.

                                                                                      I would suggest that you begin with a cheap carbon steel wok, the most common kind. You can buy them pre-seasoned, if that's a concern.

                                                                                      If you find you really don't like it, you won't have spent much money.

                                                                                      1. re: Colin2014

                                                                                        I had to replace my wok a year or so ago (after more than 20 years, the handle on the old one broke). I gave passing thought to something fancier (hand hammered, cast iron), but in the end bought a comparatively inexpensive one in Chinatown. I have a gas range with a power-boil feature that is great for wokking. I wanted a flat-bottom, carbon steel, not pre-seasoned wok with a long wooden handle and a small helper handle. I find it much easier to manipulate than the more traditional woks with the two small metal handles, although the wooden handle does preclude you from seasoning the wok in the oven. I use my wok at least once a week and am perfectly happy with it. You don’t need to overthink this. Buy one, and start using it. As DuffyH notes, it’s not that pricey, and you can always upgrade some time in the future once you get a sense of how you use it and what your preferences might be.

                                                                                        1. re: Colin2014

                                                                                          <I actually do not know what I look for!>

                                                                                          Well, may after cooking awhile than you will get an idea what you want. Until then, it would be difficult to give you a recommendation.

                                                                                          Just start with something cheap around $15 US dollar.

                                                                                          <Some advise me to opt for the traditional Chinese iron wok you get from the Chinese grocery store.>

                                                                                          Chinese iron (if you mean cast iron) woks are much thinner than their western counterpart. They are good, but they are fragile.

                                                                                          <I need not to worry about leaked metal and lasts forever!>

                                                                                          Well, all metal cookware will leak metal. Carbon steel and cast iron cookware will leak iron. If this is a concern for you, then you can try to use a stainless steel wok, but stainless steel is just a difficult material for a wok -- very easy to stick.

                                                                                          Last forever? Most woks, except nonstick ones, should last you a long time.

                                                                                          1. re: Chemicalkinetics


                                                                                            As always, you make excellent points, cutting through the noise, getting right to the heart of the matter. Please keep doing what you do. :-)


                                                                3. Does high smoke point actually matter?

                                                                  I went out of my way to find the flax seed oil, found it at walmart actually. 8 oz for $ 10 or so.


                                                                  I looked it up, flax seed oil has a unbelievably low smoke point at 225°F.

                                                                  1 Reply
                                                                  1. re: filtered


                                                                    Thank for bringing that up. My bad. We don't to use low smoke point oils for cooking. For seasoning, you're right, the goal is to polymerize the oil, so a lower smoke point shouldn't be a deal breaker.

                                                                  2. I bought their crepe pan, and have been similarly pleased. Amazing non-stick.

                                                                    1. I can't seem to keep the seasoning from scratching off. fried eggs have been sticking. so frustrating. will need to re-season and use more often (with non egg dishes)

                                                                      3 Replies
                                                                      1. re: filtered

                                                                        Try using a little more butter with your eggs until the pan becomes more seasoned. Some other tricks:

                                                                        Don't use chilled eggs right from the fridge. Room temp is great. Even running chilled eggs under warm water for a half minute will help.

                                                                        Turn down the heat on your pan. Medlium is plenty hot enough. I don't like crispy edges, so mine are fried on med-low.

                                                                        1. re: DuffyH

                                                                          Eggs straight out of the "fridge" are a common mistake for a lot of people. The difference in an egg left on the counter for 30 minutes vs. the one at ~35F is significant, even in a "non-stick" pan.

                                                                          1. re: Sid Post

                                                                            <The difference in an egg left on the counter for 30 minutes vs. the one at ~35F is significant, even in a "non-stick" pan.>

                                                                            And well I know it, Sid. When my pans were new, I had some sticking a few times, but followed good advice and learned to take the eggs out early and/or use more butter. Now, It's not so necessary. I can use about ½ tsp. butter and get my egg out of the fridge just 5 minutes before cooking it.

                                                                            My med-low eggs don't stick much even in an SS pan, but when I cook eggs for others, who like classic crispy edges, I always bring out the eggs early to let them come to room temp. Another lesson learned from Chowhounds. ;-)