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Getting another Mineral B frypan - 12 or 14"?

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Weird question, I know. I generally only cook for my wife and I. I have the 10" already and a 12" Calphalon tri-ply if I really need a 12" though. I am smitten with the 10" Mineral B and it has become my go-to pan. But we're having some friends over this weekend for swordfish and I got to thinking - I can probably do two of these swordfish filets at a time in the 14" without overcrowding it. It weighs 9 lbs so I won't be flipping this guy. It'll basically be used for high-heat searing when I'm cooking for company. With my recent infusion of interest in cooking and all of the new tools I've acquired, I expect to be having more company over for dinner going forward. Should I go with my gut and get the 14" or do you think I could do two large filets at a time in a 12" pan? These things are the size of about an 8 oz ribeye, 1" thick, for whatever that's worth. This may not even be a question ya'll can help me with but I figured what's the harm in asking. Thanks for any input! Also, there may be better options out there for high-heat searing and if so, I'm all ears.

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  1. A 14" pan will likely to be larger than your stove, which is ok, as long as you are aware of your pan will not be evenly heated. I think either is fine. By the way, you can always fire up two pans, and have each filet goes to a separate pan.

    7 Replies
    1. re: Chemicalkinetics

      Yea, the two pan idea certainly crossed my mind, it's not like these are difficult to clean up after they are seasoned properly. I prefer a 12" pan max, if not for anything other than storage space. The cooking surface in the 10" was smaller than I expected so I wasn't sure if the 14" was more like most other 12 inchers. It's the slope of the sides I think, they slope out more gradually than my Calphalon pans so the flat portion of the pan isn't as large as the size would indicate on the label. No matter, really, and I actually far prefer this style for tossing food now that I'm used to it. Thanks for the reply!

      1. re: toddrhodes

        Yeah, the DeBuyer pans have a shallow side. Some like it, and some don't. Chef's has the dimensions for the Mineral series:

        12": Model 110.32A
        • Size: 12 1/2" Dia. x 2"H (22"L x 6"H w/handle)
        • Base: 9 1/4" Dia.
        • Weight: 5 lb. 12 oz.

        14" with helper handle: Model 110.36A
        • Size: 14" Dia. x 2 1/4"H (28"L x 6 3/4"H w/handles)
        • Base: 10 1/2" Dia.
        • Weight: 7 lb. 12 oz.

        http://www.chefscatalog.com/product/2...

        <It weighs 9 lbs >

        It should a bit lighter.

        3.5 kg from DeBuyer website, which is about 7.7 lb or 7 lb 11 oz.

        http://www.debuyer.com/product.php?id...
        Hope this help

        1. re: Chemicalkinetics

          Tremendously helpful, Chem. Gaining just 1.25" hardly seems worth the hassle. Much appreciated!

          1. re: toddrhodes

            <Gaining just 1.25" hardly seems worth the hassle>

            Yeah, almost as if the side just get shallow and bigger. Hardly what you were looking for. Good luck.

            1. re: Chemicalkinetics

              I am thinking i could use my big chef king griddle too. Just get it rippin' hot on the big burner and then i could cook all three at the same time with a 24 x 14 cooking surface.

              1. re: toddrhodes

                Hey, not a bad idea. The Chef king griddle is seasoned, right? The fish filet will not just get stuck there, no? :)

                <i dont really want to get a carbon pan i rarely use>

                I was thinking about that too, like how often you need the 14" pan -- especially the bottom surface is only a bit larger.

                1. re: Chemicalkinetics

                  It is seasoned really well. I used Crisco about 4-5 times and it is stark black. Just whipped up a quick breakfast - bacon, 4 scrambled eggs, and frozen hash browns for my wife and I on it. I was able to cook it all at the same time, putting the eggs on about halfway through. Those eggs were done in about two minutes and cleaned up with a metal spatula, no water necessary. So I am now quite convinced I should use the chef king. With my stove's burner config, I have a 25k burner in back and a 12k burner in front so I can get a pretty wide range of temps on the surface. I was doing the hash browns at 375 while I cooked the eggs at about 250 (using a Maverick IR thermometer to verify). I really do love this thing, time to try it out on some swordfish!

    2. 12" definitely. I rarely use my 14" frying pan. You should only consider the 14" if you have a gas range, it's too big for ceramic cooktop.

      2 Replies
      1. re: zackly

        I do have a gas range but have to balance against little storage space as well. Also, i dont really want to get a carbon pan i rarely use...

        1. re: toddrhodes

          The 12" will be fine to sear and roast just about anything you can think of for the 2 of you.

      2. I settled on the 12" Mineral B and it should be here on Wednesday. I will still use the Chef King to sear the steaks - it completely slipped my mind that it also serves as my pizza steel and can hold a 700* temp from my broiler *just* long enough to give a good spring to pizza dough - but with two warped stainless clad pans, I did need to get something. Once it's well-seasoned, I don't think simmering a tomato sauce will be much of an issue but I'll be sure to not do that for a long while. I have plenty of other things I can use that positively won't react. If I do anything with wine, I'll get out the Sitram catering saucier I just picked up on recommendation from this board :) I do very little cooking with wine at this point but want to expand my knowledge in that area as well.

        1. I have a 14" DeBuyer fry pan, and it is perhaps my most used pan. A CM cookie sheet makes a great cover, and it forms a heated working surface, great for multi dish meals.