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MINERAL B Carbon Steel Paella Pan

MINERAL B Carbon Steel Paella Pan

Regular price $120.00
Regular price Sale price $120.00
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SKU:5652.32

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Bring the vibrant flavors of Spain into your kitchen with our Mineral B Carbon Steel Paella Pan. Crafted from high-quality carbon steel, this pan is designed to heat evenly and maintain the perfect cooking temperature, essential for creating the authentic socarrat: the deliciously caramelized crust that is a hallmark of perfect paella.

 

The generous 12.5" diameter offers ample space to accommodate a variety of ingredients, making it ideal for family meals or gatherings. The pan's shallow depth ensures that heat is distributed quickly across the bottom, while its sloped sides make it easy to stir ingredients. Durable and versatile, this paella pan can also be used for a wide range of other dishes, promising a touch of Spanish culinary tradition with every use

 

Lifetime warranty.

  • About this product

    • Electric
      Gas
      Induction
      Oven Safe
      MATERIAL
       Body: Iron 99%, Carbon 1%
       Handle: Stainless Steel
       Finish: Beeswax Coating
       Handle Fixing: Riveted


      DIMENSIONS
      Diameter: 12.5"
      Cooking Surface: 9.25" , 3mm thick
      Weight: 5.5 lbs


      MADE IN FRANCE

  • Use & Care

    • Follow our instructions on first use to wash off the beeswax and season the pan. Handwash only, avoid harsh soaps and materials that will strip the seasoning. Can be used on all cooking surfaces including induction. Oven safe for up to 10 minutes at 400F.
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How To Season Your Carbon Steel Pan

Frequently Asked Questions

Are de Buyer Mineral B pans made in France?

Yes, all our Mineral B pans are made in France, in our own factory located in the beautiful region of Vosges. The de Buyer factory has been in operation since 1830, and mixes tradition and state-of-the art technology.

Does my Mineral B come seasoned?

What is the best oil to season a carbon steel pan?

How can I clean my pan? Can I use soap?

Can my Mineral B pan go in the oven?

How does the handle sustain heat?

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