De Buyer MINERAL B Carbon Steel Country Fry Pan with 2 Handles - 9.5” Diameter, 6.9” Cooking Surface - Ideal for Sauteing, Simmering, Deep Frying, Stir Frying - PFAS, PFOA, PFOS Free - Made in France

I had a 9" frying pan and liked it so much that I bought an 11" frying pan. Once they were seasoned, they both were virtually non-stick. I was looking for something more like a wok for when I make egg rolls and it seemed like most had a 5 or 6" bottom. That might have been fine for a gas stove but I have the electric glass top so wanted more surface area. I was looking at the De Buyer type and they had a deeper skillet but it only had the long handle and these things are heavy so need 2 handles to be easier to handle. Then I saw this Country Fry Pan and decided to give it a try....so much easier.I followed the seasoning recommendations using the oven, which I couldn't do with the other frying pans due to the coating on their handles, and it worked out pretty good. Put a thin coat of high temp oil like grape seed oil on the inside and outside (except the handles) and place it upside down in the oven and cook at 400 for few minutes. I let it cool down in the oven and repeated the process and ended up with a nice golden brown patina. the only issue with this process is that the oil didn't bond to the inside bottom of the pan so would come off when I scraped off the leftover food after cooking and it was really bumpy. Not a big deal though. I cleaned off the bottom and re-coated it with the oil, heated it up until it was smoking, turned off the element and let it cool off and repeated the process 3 times. The result was a perfectly smooth, dark and mostly non-stick bottom.The big advantage this pan has over the others is the high side. I can cook bacon and it doesn't seem to splatter all over as much and it will handle a 3 lb package of ground beef with ease. Yes, it costs more than some other options but it's made in France according to what I've read, (not China) and Yes, it's heavy but that helps the heat spread more evenly and with the 2 handles, it's much easier to manage. Also, it can go into the oven and it works on induction as well.If you're looking for cookware that you're not going to have to throw away in a few years or that doesn't add chemicals to your food, I would strongly recommend this cookware.

This is my 3rd De Buyer carbon steel pan and I seem to have the hang of seasoning these carbon steel pans down.These pics were after the first seasoning. We have a gas stove so it seems to be easier with a flame vs a heating element of some kind but these are heirloom pieces that get the job done flawlessly!Will keep on buying De Buyer for their quality and durability.

Heavy gauge very nice sturdy high side pan. It is my go to frying pan for almost any frying job and if there is anything bigger item to fry I use the bigger 12.5 country pan version. These pan are my favorite and I highly recommend it specially to those who got tired of using the heavy Lodge dutch ovens as fryers. I still use my cast iron dutch for other types of cooking but these DE Buyer pans are a lot easier to handle and my wife love to use it more than my Lodges. She commented that these De Buyers country pans are classy and good looking and I don't disagree. The other reviewer was complaining about the shipping and it just doesn't do justice to this pan. I own two of these pans the 9.5 and the 12.5 inch versions. I use flax seed oil to season it for the first time and oven style it like my Lodges and wrapped the handles with aluminum foils to avoid over darkening but it turned out to be looking copper color when it came out which I like it even more (the handles are made of stainless steel).

I like how it looks when seasoned on the outside. Been watching Cooks Country on You Tube to get ideas. I have induction. It heats up fast. I like the tall sides to reduce spatter.This does have a learning curve and I'm still working on the seasoning part. I want to avoid getting another Non-stick pan, that I end up having to throw away in a few years.

Wash well, blueing the pan, let cool 15mins then wipe "very thin" coat of grapeseed oil, bake for 45mins. Repeat oil & baking 2x.For fried rice and starchy food, best to prep the pan follow Leidenfrost effect.As long as you fry/cook your food within smoking point of oil ....you shouldn't have problem with tacky/gummy oil that is difficult to clean afterwards.*Heat control is crucial*Ex: with glass top stove, I normally preheat the pan 5-6mins on heat #4 then add oil the pan; for searing meats keep heat 4 , for delicate food like flat bread, eggs, seafood reduce to heat #2, deep fried would need heat #5-6 when putting food in the first 2 mins then reduce to #3.5... for stir-fry, low-med heat for low moisture food and med-high for veggies....Cleaning- scrub with salt or deglaze with water then wipe off ; if wash with soap, make sure heat dry and add thin oil to prevent rust.

If you like to cook and if quality cookware is high on your list, you must have several of these pans in your cooking arsenal. Season them according to the directions that come with the pans (or watch Mineral B's you tube video), clean them properly, and reseason as needed. They cook evenly and are easy to clean. I just use some salt and a nonabrasive sponge to clean, then dry them. I finish up with a thin application of appropriate oil such as quality olive oil. To prepare for the first use, follow the manufacturer's directions and not the ones posted by the reviewers. You do not need to boil in water to remove the beeswax nor do you need to go through a bunch of operations either. Just scrub off the beeswax under hot water (only takes a few minutes) and then season properly on the cooktop, not the oven! Use an appropriate oil. I used olive oil but there are others that are equally good.

I have a 40 year old wok but the (flat) bottom is too small for my glass cooktop. So I got this to replace it. It's a wonderful replacement since it has a large heating surface and holds a lot of stir-fry, as well as being excellent for frying, too. Perfectly flat bottom, although I do have a problem with de Buyer skillets in general getting out of flat with a lot of use.