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Oct 4, 2013 07:34 AM

De Buyer Carbon Steel Roasting Pan

I know that in several roasting pan threads here over the years, there is usually one mention of the De Buyer Carbon Steel Roasting Pan:

Not much is said about it though. I'm trying to think through the pro's and cons of this roaster. So, please help me out here. It would be used primarily for caramelizing onions en masse, making bacon, and roasting veggies and birds. (Most other cuts of meat go into an oval ECI Oven).

Would an occasional deglazing actually strip any seasoning developed from the onions and bacon? Carbon Steel does turn black when seasoned, so is the dark color truly going to be an issue? Finally, will pan juices sitting in the pan in the oven for extended lengths cause any corrosion issues?


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  1. Hi, Jeremy:

    Deglazing with wine? Maybe a little seasoning would be lost, but who cares? It's not like you're cooking omelets in it.

    Darkness... Yes, it would cook differently than an all-shiny pan, but you just adjust your times/temps.

    Corrosion... For the time the pan is in the oven, I wouldn't worry.

    This is a nice pan. What's it go for?


    3 Replies
    1. re: kaleokahu

      It looks like it typically runs between $90 and $130 depending on the source. I'd love a 2.5mm SS-lined copper roaster, but I don't feel like dropping the $400 required on one, and I really don't want to spend $250 on another tri-ply roaster (like the A-C Flared), and Vollrath doesn't make a thick aluminum roaster that will fit in my oven! So, I'm looking at this.

      1. re: jljohn

        Hi, Jeremy:

        DeBuyer is prolly making good money at that price, but it's worth it. I really like the rack, too. Solid stuff.

        If you get it, please report back. We could all benefit from knowing how this relatively obscure piece performs. I'm particularly interested in the claims that it will not deform, and that it can go directly into a fire.


      2. re: kaleokahu

        +1. These pans are made for what happens in real, hard working kitchens, and they have stood the tests of time and abuse. I can see a line cook pausing about making a pan sauce after roasting a chicken on a bed of root vegetables stopping to ask the Sous Chef, "This pan is steel. Should I transfer everything to a stainless pan or just skip the wine?" I posted on some other steel pan thread that I deglaze in and abuse mine all the time and they bounce right back. Of course nothing but butter goes into my dedicated omelet pan, but that seems like a prudent exception. For a roaster I would totally not worry about it. The OP might choose this pan, I am guessing, for reasons that include great fond. This would be an awesome pan for that, and I can't see putting that fond to maximum use without wine and a whisk!

      3. Fats and oils sitting in my "Mineral Pans" causes no issues for me. Letting onions sit in one for an extended period will give them an off flavor.

        Acidic things (citrus, wines/vinegar's, tomatoes, onions) can be cooked occasionally with no real worries as long they don't sit in the pan for a long time (slow roasting, waiting for dinner, etc.).

        Regarding color, I want my De Buyer pans really black so they don't rust and are non-stick. The best way I found to do this is using multiple thin layers of peanut oil applied to a screaming hot pan with a paper towel and tongs. If the paper towel doesn't char and a pool of peanut oil doesn't catch fire (i.e. a drop falls into a pan edge/crease) your pan isn't hot enough - at least not as hot as I like. I have seasoned cast iron and De Buyer pans with most of the common methods and find this is the best FOR ME.

        1. I have it and like it, although I have not used it enough to have any experience with how the seasoning will develop over time and how that will affect sauces. I don't worry about such things anyway — my gravy has turned out fine so far. But I don't make gravy in the pan. I deglaze and transfer the drippings to a cast iron skillet, which is more manageable.

          I bought this because I just couldn't see any logic to using a multi-ply stainless steel pan for roasting. This pan is utilitarian. What you are getting for your money is an extremely sturdy pan, not a beautiful one.

          I also like the low sides. What is the purpose of having sides higher than necessary to safely contain the drippings?