Frequently Asked Questions

Welcome to our FAQ Page

Carbon Steel

Yes, our mineral B pans are made from 99% iron and 1% carbon.

Carbon steel pans are the pans that do it all, where frying, grilling, browning and searing is involved. Once well seasoned, our carbon steel pans are as slippery as a brand new nonstick with better sear and without any synthetic coating. Protected with our signature beeswax finish your pan will withstand oxidation during shipment and help with the seasoning process. We may be biased, but they’re some of the best pans around.

Unfortunately due to the laws of nature, rust can occasionally appear on your carbon steel pans. To prevent rusting, wipe your pan down with a small amount of oil and store in a dry place. Limit acid use and build a strong patina on your pan. If rust does build, we recommend using a rust cleaner and a non-abrasive scrub brush to remove it, and then clean it and rebuild your patina. 


There are many different oils to use and ways to season a pan but we recommend using an oil with a high smoking point. Such as: flaxseed, grape, sunflower, and avocado oils. 

Carbon Steel and Cast Iron are very similar but have some key differences, especially their manufacturing process. Carbon steel will be slightly thinner and and therefore lighter and easier to handle than cast-iron pans. Carbon steel pans will also heat up and cool down faster than traditional thick cast-iron pans.

Re Seasoning a pan is virtually the same process as seasoning it to begin with. Depending on the shape that your pan is in you might need to attempt a deep clean before trying to reseason. Once you’ve accomplished that you can read here how to reseason a pan.


For cleaning copper, we recommend using a specially suitable and easy-to-use polishing paste, sold here. To prevent your copper from tarnishing, we recommend using just regular polishing paste.

Whether the inner surface is copper or stainless steel, you can freely use metal objects in the pots, these two materials are almost completely resistant to scratches.


While we’re sure Chefs use many different kinds of pans, we are proud to be featured in many restaurants across the globe as the cookware and bakeware of choice.

While all of our products are safe, the mineral B carbon steel pans are considered the most eco-friendly product of its kind. 

Depending on which pan you own, there are varying ways to successfully clean it. See the list below to see how to properly clean your pan.

Copper: After use, you can clean the inside of the copper pot or pan with a gentle scrub brush and soap. Avoid the dishwasher and cleaners with bleach in them. After continuous use, your pot might develop tarnish on the outside. This is completely normal. To clean copper, you should apply a paste specially adapted to the pot. We sell one here. To prevent copper from dulling, we advise you to regularly use a copper cleaner.

Mineral B and Blue Steel Pans: Once food is cooked, deglaze your pan by pouring some liquid onto it (wine, water…). After deglazing the pan, clean it with warm water. If residues remain, you should use an abrasive sponge. Dry the pan immediately and slightly oil it to avoid rust. Then, tidy it up in a dry place. 

Careful: Never clean your iron pan in a dishwasher or with detergent products as they would damage your pan and its seasoning. Never soak it or let it dry on a kitchen sink as well, as it could oxidize.

Stainless Steel: Your stainless steel pan is completely dishwasher safe. Just rinse after use and put in your dishwasher or clean by hand with mild soap and a soft scrub brush.

Choc Nonstick: It is advised that you hand wash your nonstick pans with dish soap and a non aggressive brush. Using a dishwasher is not recommended. 

You can put all our steel ranges in the oven. However, for steel-tipped utensils, only a flash passage is possible, i.e. a maximum of 10 minutes at 400 °F. Beyond, the handle may stick or crack.

For any longer use in the oven, we recommend dishes with stainless steel or aluminum handles. 

There are many different ways to use a de Buyer pan. From sauces to meats to pastries, we have tools that can help you create anything you can imagine.


We have multiple different crepe pans, all made out of different material. Non stick, carbon steel, and blue steel. Your favorite will depend on your material  preference, but we recommend trying our blue steel crepe pan to make exceptional crepes.  


The mandolin makes it possible to quickly cut, slice and cut into julienne small or large quantities of fruits and vegetables. It is easy to use and safe thanks to the push button accompanying all de Buyer models. 

The V-shaped blade is ideal for cutting hard fruit or vegetables, as well as for soft flesh or hard skin products (tomatoes, kiwis, etc.). The blade penetrates food without crushing it while preserving its texture, and allows for clean slices.

The straight blade has the same functionality as a kitchen knife. It is perfect for cutting firm fruit or vegetables, but is not ideal, for example, for cutting sliced tomatoes. 

Stainless steel is a solid material which perfectly withstands frequent and intensive use. It is also easy to maintain and allows perfect hygiene while resisting oxidation.

Plastic mandolins are designed for generic use, are easy to clean and easy to use. Their handling is easy thanks to the lightness of the plastic, and their maintenance is simple. 

Non Stick

Aluminum non-stick pans heat evenly and are designed to simmer, reheat or re-cook food, so it's not recommended to cook at full power. In addition, cooking at moderate temperatures helps preserving the non-stick capabilities of the coating.

After cooking, allow the non-stick pan to soak to remove any residue. Then, clean by hand with dish soap and a soft sponge. Let dry or wipe with a kitchen towel. Avoid abrasive sponges and powders which can damage the coating. Dishwashing is not recommended.

The use of metal or sharp-edged utensils is to be avoided because they damage the non-stick coating. We recommend using flexible or semi-rigid spatulas with rounded corners and made of synthetic material.

  • do not overheat any non-stick cookware,
  • do not heat when empty,
  • avoid thermal shock by gradually increasing the heat, and avoid heating at full power without warming it up
  • do not clean using the dishwasher or with an abrasive sponge 


Before first use:

● Hand wash in soapy water

● Grease the mold at first use with a little butter or oil


● Place the mold on a grid or on a perforated plate, for better heat convection

● For use in a fan oven, place the rack in the middle of the oven

● For use in a traditional oven, place the rack at the bottom of the oven

● Never cook empty: if there is no dough to fill the last cells, pour one of the flour or oil into the empty cavities to preserve them

● Do not use sharp utensils inside the molds 

Professional quality and suitable for intensive use, Elastomoule, patented technology, allows caramelization of juices and perfect transmission of heat as cold, thanks to the microbubbles of the silicone foam as well as the powder of incorporated metal. With its sharp angles, it allows perfect shapes with sharp edges.

Elastomoule molds can be used for baking in the oven or cold forming (freezing or deep-freezing), and are resistant to temperatures between 150°F and 575°F.