De Buyer grote mineral b zwart ijzeren koekenpan 28cm, inductie koekenpan, compatibel met alle kookoppervlakken, seizoen voor gebruik voor antiaanbaklaag, met bijenwas gecoat | dn899

deze serie pannen zijn geweldig, het vraagt even aandacht voor ingebruikname, maar als je dit goed doet dan is de pan levenslang de jouwe. Dus eerst ff de voorbehandeling afhandelen en daarna gewoon genieten van een geweldige pan, ik wil geen andere pannen meer dan de deze

Heb er nu twee. Wat een fantastische pannen. Wel even goed de gebruiksaanwijzing lezen, je moet de pan van tevoren even ‘inbranden’ (dat klinkt moeilijker dan het is) en de pan creëert zelf een antiaanbaklaag die beter wordt naarmate je hem meer gebruikt. Hij mag niet worden afgewassen met afwasmiddel, alleen even borstelen met heet water en goed afdrogen met keukenpapier. En erna even paar druppels olie erin en goed uitsmeren, de pan is van ijzer en anders gaat ie roesten.De pan is dus altijd een tikje vettig (het handvat uiteraard niet), maar het werkt makkelijk en snel, de pan is zo schoon en zo weer opgeborgen. En hij bakt fantastisch, alles van eieren, vlees, pannenkoeken enz (alleen geen zure dingen zoals tomaten).Als je weet wat je koopt, heb je er jaren en jaren plezier van.

Needs a while to learn the inns and outs, but it is a fantastic product once you get the hang of it. Tip: heat the pan without oil till it's so hot that water does not evaporate, but forms little beads that dance around the pan... Then add the oil, then fry whatever you want to fry. Way less sticking and everything gets nice and crispy.

Even though I burned it out it still sticks. But I keep on using it as it’s without chemicals which is the most important for me.I don’t understand why they don’t make it ready to use already in the factory?

Per ongeluk eerst eerst een 20 cm-model gekocht maar realiseerde me niet dat daarmee niet het bakdeel van de pan bedoeld wordt, maar de totale doorsnede. Voor mij is deze van 28 cm perfect.Volg goed de inbakinstructies op die De Buyer ook in het Nederlands levert (helaas met taalfouten en slordigheden) en het wordt de beste antiaanbakpan die je ooit had.

Zoals je gewend bent van De Buyer! Top!

The process of seasoning is not difficult, and the pan works like a charm, even with eggs or tofu. One of my best investments :)

rusts easily, not dishwasher safe, pretty sticky. I use the right techniques, don't worry about that.

Magnifique qualité. Attention assez lourd

This was my first foray into the world of carbon steel cookware and it was a couple of months before I screwed up the courage to season my shiny new pan, having read everything I could find about the process, large swathes of which were contradictory! At least there was general consensus that it was impossible to make a mess of the pan: just strip it down and start again. Thankfully, I found a method that worked well (everyone seems to have their own, often idiosyncratic, method) and, after carefully only using the pan for meat, bacon and other highish fat content produce for the first few times, I ventured into pancakes. Then omelettes. Then plain old eggs. Then anything I could think of! I haven't cooked anything yet that has stuck even just a little bit. These pans are wonderful! The thickness and weight create an evenly-heated cooking surface and the high temperatures that can be achieved result in gloriously seared steaks. I've bought two more in different sizes/styles since and I felt so confident in their performance that, with the second one, I went straight for fried eggs immediately after seasoning. Perfect!If you have the patience to look after these pans properly - season them well initially, rinse after use with hot water and dry thoroughly - they will become your best friends! There are a lot of myths knocking around about how fragile and sensitive the seasoning can be with dire warnings regarding use and care. It's mostly nonsense put about by posers who think that making a mystery out of something that was an everyday occurrence before Teflon made an appearance makes them seem like some sort of culinary guru! If you read about the science behind seasoning you'll understand why. Carefully done (and rocket science it ain't), the seasoned surface is as hard as the steel pan itself and as slick as ice: you can only really damage it if that's your intention. Here are the only things I've found that can cause damage, and none of it is irreparable:1. High concentrations of acid. Some say you should never put tomatoes or wine into a seasoned pan, which makes whipping up a well-flavoured pan sauce a little tricky. Small amounts for a short time will do no harm whatsoever. I'll deglaze with a little stock then add my wine and whatever else is going into the sauce, cook it on a high heat until it's reduced enough, serve it and rinse the pan immediately. No problem.2. Digging at it with sharp stabby things. Obvious really. However, a good quality, flexible stainless steel spatula will serve you well. Using one to lift and turn your food makes sure that all the lovely little bits of crusty goodness are on your steak and not left behind on the pan. It's the single most important way I've found of keeping the seasoned surface smooth and gunk-free. Just don't dig!3. Dry cooking. This won't actually damage anything but it will make avoiding (4) difficult. Always at least lightly brush your pan with your cooking fat of choice before cooking otherwise you'll have burnt bits adhering to the pan that even your spatula might not be able to handle.4. Elbow grease! If fingernails can't pick the burnt bit off then you can use a scrubber or even wire wool but with a light touch. Remember, you'll be reseasoning your pan with subsequent uses so there's no harm in smoothing out any rough bits as long as the elbow grease stays under the kitchen sink! If you find you have to put in some effort to remove a spot then stop: it's probably supposed to be there.5. Soap. Again, some will say you should never, ever use it. A long time ago, dishwashing soaps contained lye which would strip the surface off anything! Not any more though. It's best avoided on a regular basis but if you want to give your pan a good clean once in a while it won't hurt. Rinse well and wipe the pan with a drop of oil and a paper towel afterwards.Having become used to them and learning that they're not the fragile little hothouse flowers the Internet would have me believe, I can't recommend carbon steel, and the de Buyer brand in particular, highly enough.

ürünün kalitesi harika, zaten tartışılacak bir marka değil. Amazon prime hızlı kargo ile aldığım ürünlerden daha hızlı teslim edildi. ürüne nasıl season yapacağınız markanın youtube kanalında mevcut. teşekkürler

this is the best frying pan ever. Carbon steel is the best. it heats up quickly. you don't get the silicone plastic coating

Bra panna till bra pris