de Buyer - Koekenpan Carbon Plus van koolstofstaal - 26 cm - 10,26

Courier service messed up the original delivery. One week more waiting for a new delivery.Seasoned the pan in the oven. Very nice uniform yellow- brown colour appeared.This was unfortunately not the case anymore after fying some eggs and meat with it. Colour is now less uniform and got darker. But cooking results are better than expected. Egss and meat do not stick at all. Until now only cleaning with hot water and drying with some paper or dry cloth was needed.No more teflon coated pans for my household!

Richtig toll, wird sofort knallheiß auf unserem Induktionsherd. Nichts brennt an 🤝🏻

La verdad que al principio cuesta adaptarse al cuidado y la preparación que conlleva está sartén. Pero una vez superado esto, no puedo pensar en volver a la de teflón.Por el sabor de la comida, el no tener teflón y la calidad de la sartén, puedo decir que es una buena compra.Seguro que compro otra de otro tamaño.

重い、でも温度は下がり難い、いいステーキ作りたいならこれをおススメですでも錆びやすい、ちゃんと水気を切って方がいい

This is my "middleweight" skillet. I have larger (12") and smaller (8" approx) carbon steel skillets - all Carbone line from DeBuyer. These work amazingly well, even on an electric flat-top range. No warping, flat bottomed, heat distribution as good or better than any other skillet I have.The 10" size is good when cooking for one or two - enough room, not too heavy.Take your time and season them right - in the oven with grape seed oil. I did my initial seasonings with Canola and I've switched to grape seed. The seasoning layer seems to be darker and harder with grape seed oil. Touch up season after each use for the first dozen or so times, then only as needed.Learn to cook with carbon steel and you'll never go back to "non-stick" again. Carbon steel becomes non-stick, and even if you damage the seasoning/coating, you can clean it up and recover rather than replace.I gave 4/5 for versatility only because you do have to be careful with acidic dishes - you might want to go with stainless steel for those. If your seasoning is new/thin, acidic dishes can visibly damage it. Once fully established though, cast iron or carbon steel seasoning is nearly indestructible.Highly recommended.

Les gens qui disent ne pas être content car la poêle rouille, n'ont rien compris à ce genre de produit !!La poêle est constitué uniquement d'acier avec une petite adjonction de carbone. L'acier n'as subit aucun traitement contre l'oxydation, ce n'est donc pas de l'inox !! C'est de la fonte d'acier bien dure, bien lourd, et bien solide !! C'est durable, ça dure une génération entière (si vous savez en prendre soin !)Le fait que la poêle se noircisse légèrement à l'usage c'est entièrement normal et c'est justement le principe !On appelle ça, le culottage, et ça permet à la poêle de gagner en performance, on peux alors "saisir" des aliments puis finir la cuisson à feux doux, se qui permets de conserver 100% des qualités nutritionnelles et gustatives des aliments !! Les meilleures poêles et en plus MADE IN FRANCE !!! Parfait !!!