De Buyer Carbone Plus Round Frypan

Quest to find the ultimate non stick frypan over – I have searched for years, have gone through I dont know how many pans, at all price points and have finally found one that works. It really is worth the money, you dont need to fuss with what tools you use in the pan, you just wash it, season it and it works a treat.  Show details

Does what it says on the tin! – Like lots of others I am sick of non stick frypans that don't work and wear out in record time. I used this site to find a brand to buy and these pans are amazing . Food doesn't stick and I can cook meat and fish like a professional. They do require a bit of extra care to clean but it's not hard just follow the directions.  Show details

glad I took the punt – I've been using cast iron pans, lodge , chasseur and a stainless steel pans, never a nonstick , and after taking a chance on a De Buyer I'm so glad I did. I 1st seasoned as per the lil booklet and that worked well then decided to do a flax seed seasoning which I hurried and murdered the process. I cleaned and got the pan back to bare metal… Read more

and started again, 6 coats baked in the weber q ( similar bbq will do the same ) and I now have a de buyer pan thats as slippery as a politicians biro. These pans with a knob of butter ( or what ever ) and everything comes out great, the food skates around the pan like torvill and dean, omelettes sensational, potatoes sauted no probs, just remember no soap when cleaning and a drop of oil after wiping clean.These pans rock and can take a flogging. do your self a favour

Perfect Pan – I was using really expensive Woll Pans that do not last until I discovered De Buyer pans. My wife loves it. I love it. Our guests can taste the diff in our cooking. Yummmy. It's no fuss and no frills cookware. But you need to season it yeah. After a couple of weeks it will be naturally non stick.

De Buyer the only pans I'll ever use – This is the second De Buyer carbonne steel frying pan (26cm) I've bought after my children put the first one through the dishwasher – it still works – and I have to say it's simply awesome. Five thousand French chefs can't be wrong and it shows with brilliant steaks and amazing omelettes. In fact, it flatters anyone who cooks with it, and it's so… Read more

affordable from Kitchenware Direct who packed it very thoughtfully with my professional garlic crusher. Easy to use, professional cookware at a pauper's price

I never thought I'd fall in love with a frypan – I have a 32cm and a 26cm De Buyers with long handles, and will be buying more. My wife and I have spent thousands of dollars over the years on non-stick ware; including Jamie Oliver Tefal, and Analon, only to have them all meet the same fate. Eventually you end up in a situation where they get too hot, the oil burns, and they're ruined. $250… Read more ·  1

down the drain.

Fed up with how non-non-stick non-stick frypans become, and how sensitive they are to temperature, I went a-researching on the internets. All I wanted was something that lasted, in the same way my BBQ is able to be abused, but still be non-stick and perfect for high temp cooking.

I flirted with the idea of cast iron cookware, but it's just too heavy; so I ended up asking a chef at a restaurant we were at one night what he used in his kitchen. He told be he used steel stuff from "some French company", and had been using the same set of pans for years. I asked to look at the pan, and could only just make out the markings of the De Buyer logo, and after some googling, I managed to figure out the brand.

De Buyer... And a 26cm pan was only $50-odd delivered from Everten.com.au. I couldn't believe it.

The Carbone range is incredibly well made, that kind of old-school manufacturing quality that older people will tell you doesn't exist any more. After cooking with an el-cheapo pan from the steel-smith at Sovereign Hill (and being pretty bloody impressed, too!), I was used to the idea of having to 'season' a pan; and this is something that you'll need to do here. And once seasoned, which is an easy process, they will take extreme heat, and lots of throwing about with no problems. I didn't realise how much I missed being able to use metal cooking utensils!

As long as the company exists, I will never buy cookware from another manufacturer - that's the kind of loyalty I'm willing to show this product. Quality. Durability. It's was the chefs use. Super-Heavy-Duty. Umm... No lids? (But lids from your old bad frypans will fit!)

The Joy of Cooking...in frypan format – This review is for the 32cm Carbone Plus frypan with a long handle and the short helper handle.. This review may be a little coloured because I am in LOVE with this pan. It is big, strong, beautiful and cooks like the devil herself. If it wasn't against God's law, I'd run away and marry this pan. There is something about food cooked in a… Read more ·  1

carbon steel pan that can't be replicated in non-stick, stainless steel or even enameled cast iron. Carbon steel can take VERY high levels of heat and use it artfully to seal and cook you meat. And if you season it properly, it will be "non-stick" enough to fry eggs (and the resulting eggs are better than a bona-fide non-stick pan can dream of). Michelin chefs use these pans, and for good reason.

I use this pan for red meat, chicken, fish, eggs, sausages, fritters and just about anything else that doesn't sit around in a sauce. The pan will react to acidic liquids so it is best to avoid them.

The construction is of the highest quality, it is heavy and thick. It is a bit heavy but it is a 32cm pan. The handles are riveted on and probably will never come off. The handle is long, perhaps a tad too long for domestic cooktops, but it is ergonomic and of great utility value. Unfortunately the pan won't fit in my oven.

Carbon steel pans do need some TLC. I seasoned mine on the BBQ gas jets and it took on an almost black patina that is nearly non-stick. I couldn't obtain such a quality seasoning on the ceramic cooktop.

After every use, the pan is immediately cleaned. I use a splash of water and a flat-ended wooden spoon to scrape the still hot pan. A quick rinse and it is all clean. I have used detergent only once.

Once clean, the pan is quickly dried and left on the still warm (but extinguished) hob to evaporate the last drops of water before being lightly oiled. Every month or two I will cook a few tablespoons of cheap table salt to remove any residue built up from oils and fats.

Do not soak this pan or put it in a dishwasher; it will corrode very quickly.

This pan was cheap. Under $60, but it doesn't come with a lid. My 32cm Scanpan (RRP $339) sits in the cupboard wondering what it did wrong and why its lid is mysteriously whisked away nightly only to be returned smelling of another frypan. The Carbone Plus is durable and will outlast all coated and non-stick frypans, and, if treated well, it will probably outlast me.

The Carbone Plus is my GO TO pan. I use it whenever I can and have been leaving a lot of other quality pans to gather dust in the cupboard. It does take a little more effort to maintain, but I wouldn't trade it for the world. I am trying to figure out ways to gain Mrs McPop's permission to buy the 26cm version. Inexpensive, performance, quality, love. A little extra work to maintain.