GREGORY M.
Best carbon steel pans out there. Especially the pro versions. Good weight and don't warp like lighter versions. Keep it seasoned right and it last generations
Joe S.
Worked beautifully for its first run on my favorite Paella recipe! Looking forward to using this for everything! Thanks De Buyer!
Richard A.
I have one of my own and bought this one for my daughter. I will be giving it to her in two weeks, I have already seasoned it three times.
She used my for a few weeks and feel in love with it.
But mine is working great. When I got it I seasoned it three times and put it to work.
I did home fries that came out a beautiful golden brown, peppers and onions,
and and a T-Bone steak all came perfect on the first cooking test.
The next day I baked a loaf of Italian bread, and put it to task with a 4 pound pork roast
browned all sides a put it in the oven came out amazing.
I use this pan daily and have not one issue with it, great investment worth every dollar.
CYNTHIA H.
The best cookware!!!
Richard A.
I am very pleased with my Paella Pan. Got it and seasoned it and put it to work, made home fries that came out a beautiful dark golden brown, fried onions and peppers, and a T-bone steak, all came perfect.
Now I also made and baked a loaf of Italian bread and it was great.
I will say this I have four other de Buyer pans and they all preform perfectly.
Great products and well worth the cost. None better.
Constance W.
Love this pan. I purchased this pan because the 12” with handle won’t fit in my AGA oven. Great to sear and finish in the oven. Great purchase!
Quyen H.
The paella pan is a high quality pan.
Petritia s.
The pan is great for searing. As long as we diligently season the pan it is a perfect non toxic substitute for non stick pans.
roger S.
I just purchased the de Buyer MINERAL B Paella Pan and have to say this is now one of my favorite pans to use. Typical of all de Buyer products, the Paella Pan is constructed using high quality carbon steel and these qualities really shine in the kitchen or on the grill. I have not made paella yet, but have made potatoes Lyonnaise, steamed and seared shrimp, seared meat and chicken breast all with outstanding results. The handles do get hot so I recommend using a quality/high heat resistant pot holders. Bottomline, this the MINERAL B Paella Pan is a must purchase. HIGHLY RECOMMEND.
Julia H.
Substantial weight. Very appealing aesthetically. Good even heating as well.
Thomas C.
I received this product from de Buyer for free in exchange for an honest review which was easy and a no brainer for me since I have quite a few pans from the Mineral B Collection including a few frying pans, the crepe pan and the oval roaster. I love each of them for their specific uses although I make Paella in the oval roaster and roast vegetables and proteins in the paella pan and visa-versa it depends on the size or shape of the items I'm cooking. Regardless these pans perform perfectly searing, basting and roasting a variety of proteins and vegetables these pans move seamlessly from stove to oven. Clean up is simple, patina gets better over time and the pans are beautiful enough to present food at the table. They are eco friendly, no harmful byproducts in your food and super fun to use!
Desean G.
One of the key essentials to making a homemade paella, in addition to buying the right ingredients, is having the right type of pan. The things I love about this paella pan are its nonstick and heat retention abilities, which comes naturally after following the seasoning instructions. I made a seafood paella and it easily rivals some of the paellas that I have had in restaurants. After I established the seasoning, each of the ingredients cooked seamlessly in the pan. The key at the end of the cooking process, the socarrat, which is the crispy almost burnt crust at the bottom of the pan after almost all the cooking liquid has evaporated, is easy to do in this pan as long as the pan is well seasoned. I cooked various meats in the pan for a couple of weeks before I made the paella to build up the seasoning. Which also goes to show that you can use this paella pan for non-paella foods. I plan to make jambalaya with this pan next.
I received this product for free from de Buyer in exchange for my honest review.
Neila B.
I received the Mineral B Paella Pan for free for testing purposes. It looks very similar to my All Clad pan in shape and size. The similarities stop there. The Mineral B Paella Pan produced even cooking, seared or carmelized on the outside and moist and juicy on the inside. I also used it instead of my cast iron and will continue to do so as the heft of this pan produces dishes that do not disappoint and the beauty of it's design makes it beautiful to serve from. Following the directions for seasoning this pan does allow the surface to naturally develop non-stick properties that clean easily.
Tracy K.
In exchange for my honest review, I was given this Mineral B Paella Pan for free. I am not a professional chef.� I am your basic home cook. I live a ketogenic lifestyle and I cook 98% of all our meals (accounting for when we occasionally eat out).� Reviewing this pan was important to me so I could see the value of investing in a great performing pan in an every day routine cooking environment. I did just that and I can honestly say I love this pan!! I cooked with it on an induction glass cook top and also in the oven. Since we eat all types of protein on keto, I was able to get such a fantastic sear on ground beef, all forms of sausage, skin-on and also skinless chicken breasts and thighs.� The uniform browning alone added so much flavor to my dishes. It was fast, too, which helped lock in the meat's juices and never made the protein tough because it didn't have to be cooked for very long.��I also made quesadillas, beef-filled cheese shell taquitos, grilled cheese sandwiches, stir fried vegetables, pizza, thick center cut pork chops, paninis, casseroles and scrambled eggs galore.� There was nothing I cooked that did not work well using this pan.� �I suffer from arthritis which affects my fingers, wrists and elbow joints.� It became harder and harder for me to use my cast iron skillet because of its weight.� This Paella pan has some weight to it but not too heavy that I could not maneuver it on my cook top.� I love how it did not slide when stirring while cooking.� I was able to just hold it still with one hand while stirring with the other hand.� I was worried it would scratch my glass cook top but it stayed put and allowed me to scrape the bottom of the pan without moving.��It has two handles and they barely get warm during use.� Of course, I used hot pads when cooking with it in the oven, but the heat never transferred through the pads to where I could feel it.� My cast iron skillet had to have a silicone sleeve on the handle in order for me to use it.� I really like the fact there isn't just one handle on this Paella pan.� It makes it easy to work with being either right or left handed (Hubby is a lefty).� Removing it hot from the oven with two handles was also an added plus! Clean up....total game changer for me!� I never used soap on it at all.� I did manage to burn some cauliflower rice which cause some to stick to the bottom of the pan.� I scraped the majority of it off, let a hot stream of water saturate the rice and it came right out while using my dish brush.� No scrubbing or soaking.� Majority of the time, I just wiped it out with a paper towel. The more I cooked with it, the more seasoned and nonstick it became.� Thrilled it is so much healthier than a flaky teflon coated pan!� �It truly is a pan that makes such a difference.� When you are cooking with tools that work with you and make your job easier and quicker, you can't go wrong.
Skye S.
I received this product for free from de Buyer in exchange for my honest review.
Seasoning: I use the same method of seasoning I used for my other Mineral B Pro pans. I washed the pan with very hot water then saut�ed potato skins with salt and oil, then buff the pan with paper towels.
Cooking: I made a seafood paella with the pan. I noticed heat is distributed evenly with this pan, and it was easy to control the heat when making the sofrito and later on the rice and seafood. Paella is tricky to get the heat and timing right, if the heat it too high the rice may burn instead of forming a nice layer or socarrat but if the heat is too low the rice may not get fully cooked and become soggy as well. Another thing I noticed is my old paella pan is much wider, and I have to keep moving it around the burner to make sure it cooks evenly. This pan is just the right size for my gas burner.
Cleaning: I clean the pan the same way I clean my other Mineral B Pro pans. Add some hot water to the pan and some coarse salt and scrub off any food stuck to the pan, then dry the pan on the stove and buff with oil.
Final thoughts and future use: I like to use this pan for stir fry, steaks, roasts, curries, picadillo etc. It's a practical size for many dishes and it also presents well on the table, so I can serve directly from the pan without having to transfer the dish to a plate.
Ralf S.
After seasoning (see method below) I made first a two sous-vide steaks (US prime ribeye) and the pan was great for it, which is of course not surprising. Then I moved on to a paella (what else) preparación barroca (baroque preparation with seafood and meat).
We got a thin layer of rice with natural colours (real Spanish saffron) and had a simple combination of local New England ingredients (incl. lobster). The rice grains were not sticky and fell off our forks almost one by one instead of falling in big, pasty chunks. Once in our mouth, the rice grains felt soft on the outside and harder on the inside, which means they were cooked to the right point, and were very flavorful. The pan was certainly helpful to control this process.
By far the most tricky part about making paella is that instinct tells you to stir the rice (like in risotto), but you don't want this. The rice must cook through, but once it's cooked you want to keep heating the bottom of the pan without stirring at all, so the rice on the bottom is slightly burnt and forms such called "socarrat". The "socarrat" in paella is one of the most important keys for flavor and is the crusty crispy bottom of the paella that becomes caramelized and toasted on the bottom of the pan. When the rice was almost finished cooking, I took the pan with the paella off the heat and let the rice absorb the remaining water. This allowed the rest of the rice continue to cook while the heat from the bottom of the pan created a crust, at the end I added a bit of extra high heat. This is were the pan really makes a big difference and allowed me to control the process perfectly.
The pan is not very large for a paella pan, so probably best for up to 4 people.
Seasoning: I use a method I learned in Turku (Finland) called "purjojen läpi kypsyvä hiiliteräspannu"or "turku-menetelmä" (TMÄ). First of all I use a gas stove and did NOT remove the bee wax (jätä mehiläisvaha). Then I heated the pan very hot until it turned evenly blackish blue. Then add a oil with a low smoke point like olive oil (unsaturated oils polymerize well - use flax oil if you can stand the smell). When the oil starts to smoke, which is pretty soon, cover the pan with a thin layer of salt, then add thinly sliced green leek parts and mix with a wooden spoon until the pan turns black (pannu muuttuu mustaksi). Take off the stove and let it cool down and push off the burned leeks. Do not rinse the pan with water. Repeat. Then add oil and salt on top and heat until salt turns brown. Let cool down. Rinse and dry. Ready to go.
Linda B.
I received this product for free from de Buyer in exchange for my honest review. I used a borrowed inexpensive paella pan years ago with not great results so was excited to try a pan from this reputable company.
It was easy to season (used preferred method on their website) and after six uses don�t need to do it again. I really felt like a pro when making the paella dish, easy to boil off the broth and get that great crust on bottom of pan. Nothing stuck, using a wood utensil scraped the crust into serving bowls very easily. My husband swears by his cast iron but used it to sear tuna with super results. He even �grilled� burgers which came out medium rare on inside and nice crust on outside. Asparagus came out perfect with just a little olive oil and garlic, lemon.
I will continue to use it whenever I can especially for one-pot recipes and to impress guests with paella in the future.
Jessica M.
I received this product for free from de Buyer in exchange for my honest review.
Compared to the cast iron wok I was using to make paella before, this pan did a better job. Its heat retention is at least as good as the cast iron, if not better, which surprised me. This pan�s advantage over a non-stick pan for paella is significant as well, since the medium to medium-high heat recommended for safe use of non-stick pans doesn�t come close to producing the restaurant-quality flavor attained through high-heat searing. The smoke from carbon steel also helps with flavor.
The flavor produced by this pan was so good that my incredibly picky 3-year-old who won�t tolerate tiny specks of anything or different foods touching ate multiple large servings of paella made in this pan. He even threw a tantrum when I told him there was no more paella left because he ate it all. He liked it so much that he didn�t bat an eye at the dark specks of crispy paella rice crust, the heavy seasoning or the combined ingredients touching each other. He never had this head-over-heels reaction when he had paella mutiple times before that I made in my cast iron wok.
And I should note that regardless of what people warn about with simmering acidic ingredients in carbon steel or cast iron, I simmered a paella that included a can of tomatoes and had no issues at all. The seasoning doesn�t just come off the pan unless there�s something really wrong with your seasoning. But even if it does, you just do a quick touch-up seasoning on the stove after cleaning the pan and use it like normal. Never obsess over the appearance of the seasoning. While not as pretty and evenly dark, seasoning through cooking with the pan does seem to produce a more resilient and stronger seasoning than multiple layers of oven seasoning in my experience. It�s always more about how the pan functions than how it looks. And there�s no need to season the pan over and over again before using it for cooking. Once is perfectly sufficient.
The only thing I�d love more in this pan is more even heating to get a more evenly browned rice crust, but all carbon steel and cast iron pans have a hot spot since it's just the nature of how iron conducts heat. A copper pan would produce more even browning of the paella crust than this pan, but copper isn�t quite as simple to sear in as you have to be careful that you don�t superheat it accidentally and it�s obviously far more expensive than carbon steel. I do really appreciate the ease of searing in this carbon steel pan and it's heat retention. I highly recommend this pan if you want to get the best favor and texture from your paella.
Brian R.
Wonderful pan for many purposes, but worked extremely well for making paella! I was able to easily season the pan following the instructions and it seasoned better the some other carbon steal pans that I own. Heat distribution and retention were excellent. Another fantastic I'm planning to make a couple quality is that cleanup was a breeze!other dishes this weekend and I'm really looking forward to the wonderful performance.
Blake G.
I received this pan from debuyer in exchange for my honest review it was sent to me free of charge. It's not my first debuyer pan. I had a mineral b element that I struggled with to get the seasoning right and I almost gave up on carbon steel.after seeing so much interest from people for carbon steel pans I decided to purchase a new mineral b pro beauae of the stainless handle. I also purchased the oval roaster which also has stainless handles. After emailing debuyer I was given the opportunity to review this product. Because of my previous experience trying desperately to season my old pan I decided to try a different method which I found online. I have a glass cook top so I elected to do the first seasoning using avocado oil and using the oven. I removed the beeswax by hearing the pan to 200 degrees and then using isopropyl alcohol to make sure I removed all of the factory beeswax coating. Then I washed the pan with soap and hot water and dried it thoroughly. Then an extremely thin coat of avocado oil and into the oven. After one round in the oven the seasoning seemed great. So I made some bacon on the stove top. It disnt stick at all and was really easy to clean up. The next use I saut�ed some aromatics including garlic and ginger and the green parts of some scallions. Again it was completely nonstick. All that was needed was a quick wipe with paper towels and then reoiled with a thin coat of avocado oil. I then decided to do another round of seasoning in the oven
A curious note is that after the initial oven seasoning the pan almost looked purple. But after cooking with it and then doing another round of seasoning in the oven it is now moving to more of a brown color. I finally had the time to make paella in it and it was a joy to Sautee the chicken and the shrimp in this pan. There's plenty of room due to its 12.5 inch size. I then added the aromatics and finally the rice and the saffron and the stock. I was a little nervous because paella can really stick to the pan and I figured it would really be a chore to clean. My concern was unwarranted as after we finished eating it was very easy to get the remaining paella out of the pan. By the way I used the pan itself as the serving dish. It went right from the stove to the table on a wooden cutting board. After a quick wash with just very hot water I dried it completely and did a quick season on the stove top. Just until the oil started smoking. Then I l wiped it out and let the pan cool. It is now reoiled and hanging up waiting for its next cooking duty. I plan t make some chicken with a pan sauce. My family was amazed at how easy it has been using this pan. How well it cooks everything and especially how easy it is to clean. My son came for dinner and he is now going to buy a carbon steel pan. I gave him my original element frying pan that I started with. After using this pan I really love everything about it. It's definitely heavy duty I can't imagine it ever warping as some pans due. The weight let's you know this is a well made pan that will last forever.its still lighter than my cast iron pans and performs better in every way. I give this pan two thumbs up and I will be getting more carbon steel pans from debuyer
Donna S.
Heavy duty beauty! This pan seasoned so easily. I love that the non-stick surface is natural and silky smooth. I'm happy, too, that the handles stay relatively cool when cooking on my stovetop. This is now my every day pan. Thank you!
Vincent B.
If you could have only one pan, this would be the one!
