Tips and Tricks

We've gathered some quick tips from de Buyer employees, fans, and customers to make your cooking and baking experience even better. If you have any tips or advice you would like to share, let us know! Submit your tips to


Choosing the right oil for seasoning

Be sure to choose an oil with a high smoke point. We recommend using one of these oils to season your new pan:grapeseed oil, avocado oil, peanut oil, canola oil, sunflower oil. Our personal favorite is avocado oil because it has the highest smoke point and a neutral flavor.

We do NOTrecommend using these oils: olive oil, flaxseed oil, coconut oil.

Seasoning your new pan

Try seasoning your pan 2-3 times before first use – you can repeat the process back-to-back, just let your pan cool a bit in between seasonings. This will create wonderful nonstick base right off the bat and will just keep getting better with each use!

Cleaning your carbon steel

Deglaze the pan when it’s still hot to remove the built-in bits and pieces. Avoid using soap. Hand wash only, do not put your carbon steel pan in the dishwasher. 

Using in the oven

Only the Mineral B pans that feature a cast stainless steel handle are considered oven-safe: Mineral B PRO Fry Pan, Mineral B PRO Country Fry Pan, Mineral B Country Fry Pan with 2 handles, Mineral B Paella Pan, Mineral B Griddle, Mineral B Oval Roasting Pan. All our Mineral B fry pans can resist up to 10 minutes at 400F.

Avoiding and treating 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. 

Avoiding warping with induction stovetops

This is a very common issue that we get a lot of questions about. To avoid warping, you have to make sure that the cooking surface of your pan is matching the size of the eye/ring or coil of the burner. Raise the temperature gradually. 


Baking with our silicone molds Elastomoule or Moulflex

When using any of our silicone baking molds (Elastomoule or Moulflex), try placing it on a baking sheet for added support when transferring it into the oven, fridge, or freezer. Our perforated baking sheets allow for great airflow while baking for better results. 

The #1 secret to perfectly baked canelés

If you can't use copper - that is the best - use a thick silicon mold, as it will conduct and manage the heat distribution better than thinner ones. Rest your batter for 12 hours minimum, ideally 24, and use it straight from the refrigerator. Do not use too much butter for the molds.

Baking Mat or Parchment Paper?

Our baking mats make an excellent, easy to use substitute for parchment paper or aluminum foil – when using the baking mats, place it on a baking sheet for support while transferring it into the oven, fridge, or baking sheet. 

Using Le Tube Pastry Gun

The Le Tube Pastry Gun, despite its name, is an amazingly versatile tool for more than just pastries! Yes, it is an excellent alternative to pastry bags when it comes to piping dough and decorating cakes, cookies, and other desserts, but it can also be used for savory dishes like deviled eggs, serving pâté, and other various mousses and pastes.

Cleaning a nonstick baking mold

Whether our baguette pan or one of our nonstick baking molds, if there's any residue sticking to the surface after baking, do not scratch: soak your sheet or mold in hot water for a short time and wipe it out. You should always hand wash nonstick baking molds.