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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 here or send an email to info@debuyer-usa.com

COOKWARE TIPS: CARBON STEEL

What is Carbon Steel?

Similar to cast iron, carbon steel is an alloy of iron and carbon. Cast iron pans usually contain a higher percentage of carbon, about 2.5-3% while carbon steel pans usually contain less than 2% carbon. 

Our carbon steel is 99% Iron and 1% Carbon and allows for our pans to be 40% lighter in weight than cast iron, heat up more quickly and evenly with fewer hot spots.

Cleaning and seasoning your new pan

Congratulations on receiving your new Carbon Steel Pan! After removing it from the packaging, your first step should be to wash your pan with hot water and soap with a scrubber brush or the rough side of your kitchen sponge in order to remove the natural beeswax coating. It is okay if a little bit of beeswax remains. 

Step two is 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 grapeseed or avocado oil because it has the highest smoke point and a neutral flavor. We do NOT recommend using: olive oil, flaxseed oil, coconut oil or ghee.


Pour a very thin layer of oil into a cool pan and use a paper towel to spread it across the entire cooking surface of the pan. Heat the pan over medium-high heat for about 10 minutes, until the oil starts to smoke then remove it from the heat. Wait for any excess oil to cool off before pouring it out (don't pour it down the sink drain!). 

Try seasoning your pan 2-3 times before first use and then start cooking with it! This will create wonderful nonstick base right off the bat and will just keep getting better with each use! 


For products that are oven safe, you can follow the same process of choosing a high smoke-point oil and using a paper towel to rub the oil all over the inside and the outside of your pan. Then place your pan upside down in the oven at 450F and bake it for 1 hour. 

If your pan is not totally black, that doesn't mean it is not seasoned well!

During the seasoning process, you will notice a few changes in your pan. As your pan builds up more of a seasoning, the surface will start to get darker, and in some cases turn from silver to completely black. This is normal! 

But, a common misconception is that your pan has to be perfectly black for it to be seasoned properly and that is not the case! The coloring in your pan will vary based on what you cook, how often you use it, the seasoning method you used, the type of oils you use, and how you care for it. If your pan is not totally black, that doesn't mean it is not seasoned well!

Cleaning your carbon steel

The best way to clean your pan is to rinse it in hot water, wipe dry with paper towels and place it back on the stove to dry thoroughly. 

While this pan will become mostly nonstick after seasoning, there will always be certain foods that might get stuck. To remove stuck-on bits and pieces, pour some hot water into your pan while it is still warm to deglaze and scrape off the stuck-on pieces of food. Rinse this out, repeat if necessary, and follow the above steps for drying. 


Carbon Steel is NOT dishwasher safe, and any harsh soaps or detergents should be avoided. This will help to preserve your pan's seasoning and keep your pan from rusting.

Using your carbon steel in the oven

While not all of our product are oven safe - we have a variety of pans that can be used seamlessly between the stove top and 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.

Avoid and clean 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. 

Avoid 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. 

Do not use a lid with carbon steel fry pans

There are a few reasons why we do not recommend using a lid when cooking with carbon steel pans. 
1. It is difficult to find a perfect fitting lid, due to the shape of the handle and the rivets used to secure it to the pan.
2. The moisture that is created from the heat can cause the food in the pan to absorb somewhat of a metallic flavor. 

Many uses of our crepe/tortilla pans

Despite what the name might suggest, our various crepe/tortilla pans can be used for much more than just crepes and tortillas! Try using the crepe/tortilla pans for: fried and scrambled eggs, omelettes, grilled cheese or panini sandwiches, pancakes, French toast and more! 

BAKEWARE TIPS

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 filling deviled eggs or stuffed vegetables, 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 scrape! Soak your sheet or mold in hot water for a short time and wipe it out with a non-abrasive sponge. You should always hand wash nonstick baking molds.

Baking is a science

When making dough, it is common to dust flour on the counter when rolling out or kneading it, which can cause extra flour to be incorporated into the dough, making it too tough and dry! Instead - try rolling out or kneading your dough on a silicone baking mat, or place the dough between two sheets of parchment paper so it doesn't stick to the counter!

Skip a prep step

Cut out a step or two in your baking process with the elastomoule silicone molds. The silicone allows for easy release of your baked goods which means you can skip the step of prepping/greasing your mold. The easy release also allows for easy clean up, as you won't have stuck on residue after removing your baked goods. 
The benefits of using perforated bakeware 
There are many benefits to using our best-selling AirSystem perforated tart rings. Some of these benefits include: 
- Uniform Baking
- Perforations allow steam to escape, resulting in a crispy, golden brown crust 
- The stainless steel construction is durable and long-lasting 
- Allows for easy unmolding
Get a perfectly smooth, crispy tart crust
Using our best-selling AirSystem perforated tart rings will help you to achieve the perfect crispy tart crust, though some might not like the indentations left by the perforations. If you prefer a perfectly smooth tart crust, use a lemon zester or a fine cheese grater and gently shave off any unwanted marks in the crust. Work your way around the whole crust until it is smooth in texture!

FOOD PREPARATION TIPS: UTENSILS

"Stabbing" or tenderizing cuts of meat

When preparing meats, "stabbing" it will tenderize it, not dry it out! The B Bois fork is durably built and can be used to tenderize or "stab" cuts of meat. It also works great to move around, flip, or transfer larger cuts of meat.

How to get even, uniform slices on fruits, vegetables and more

When making dishes like ratatouille or a gratin, presentation is an important part of a dish. When slicing with a knife, it is difficult to make perfectly even and identical slices. Instead of a knife, try using a mandoline slicer for cutting up: all kinds of vegetables and fruits (even soft ones like, banana and kiwi!), hard meats, cheeses, etc. 

Use the Blue Steel Pizza/Tart Sheets on the grill

As the name suggest, the Pizza/Tart Sheets (plain and perforated) can be used for both sweet and savory dishes - but have you ever tried them on the grill? Using either the sheet is a great way to keep the shape of your pizza, and if you opt for the perforated one, you'll get a nice smokey flavor from baking it in the grill.