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Made of blued carbon steel, our Blue Steel pans are heat treated to prevent oxidation and thinner than our Mineral B line. Naturally nonstick after seasoning, these pans are easy to use and clean. Our traditional pans are perfect for pancakes, crepes, tortillas, grilled cheese and so much more.
Currently we have 2 Blue Steel pans available for people who are looking for a thinner and lighter option than traditional carbon steel or cast iron. Our La Lyonnaise deep fry pan is the perfect complement to the crepe and tortilla pan, featuring higher edges and larger cooking area!
Blued pans tend to be easier to season because of the heat treatment administered to prevent rust. While seasoning, your pan will become slightly darker and start to build a patina or a seasoning layer of oil. This is what keeps it nonstick, and the more it is used the more nonstick it will become.
Just like cast iron, using soap on carbon steel can often be a death wish! While a small amount of soap can sometimes be used to get off extra grime, here is the washing and drying method we recommend:
1. Rinse pan in hot water while using a cloth or paper towel to clean.
2. If necessary, scrub with a non-abrasive scrub brush to remove anything that is stuck.
3. Dry pan with paper towel or cloth, and place on stovetop on low for 30 seconds to speed up drying.
4. Add a small drop of oil to the pan and spread it around the top and bottom until there is a protective oil layer to avoid rust.
5. Store in a cool, dry place.
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.
What is the best oil to season a carbon steel pan?
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.
Do carbon steel pans rust?
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.
Are carbon steel pans good?
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.
How long does it take to get a good seasoning on your carbon steel pan?
The process can be different for everyone, but after a few weeks to months you will notice, with continuous use, your pan becoming darker, almost black. Once your pan is blackened and completely nonstick, you have reached the peak of seasoned carbon steel! Until then, just keep using your pan and it will keep getting more and more nonstick.
Are The Blue and Regular Carbon Steel pans made in France?
Yes, all of our Carbon Steel pans are hand crafted at our factory in France.
Since 1830, every de Buyer utensil is conceived, engineered, and manufactured in our factory in France, following the most stringent quality requirements. Our carbon steel and copper lines have a lifetime warrantee.
From the Chefs we partner with to the individuals working at all levels of our company, everyone involved in making a de Buyer product is inhabited by the same passion: allowing home chefs like you to thrive in the kitchen.
The "Corporate Social Responsibility” (CSR) commitment label that we received in 2018 is the recognition of our efforts in fields like environmental protection and workplace safety and inclusivity, whether internally or among our partners. De Buyer is the first and only French company in the culinary industry to receive this label.