Saute pan BLUE CARBON 28 cm, blue steel, de Buyer

Product detailed description

Main advantages:

• blue carbon steel saute pan, ideal for cooking ingredients in liquid, stirring larger quantities of ingredients, preparing one-pot meals or various types of stews
• combines the superior thermal conductivity of 2mm thick carbon steel with a unique blue heat treatment that provides increased durability and resistance to oxidation
• carbon steel is lighter than cast iron, but offers a similar thermal response
• heats quickly and evenly for optimal cooking results
• develops a natural non-stick patina over time, which improves performance and makes cleaning easier
• the distinctive shape of the pan without sharp angles allows food to slide easily onto the plate
• the ergonomic, French-style curved riveted handle provides comfort and control so it's easy to manoeuvre, even when full
• hole at the end of the handle for hanging the pan
• suitable for all types of hobs including induction and oven

Additional information:

• diameter: 28 cm
• material: 99% steel, 1% carbon
• aesthetic imperfections are caused by handmade production and are not grounds for complaint
• before first use, please carefully read the instructions on how to season the steel pan and how to care for it - claims caused by incorrect use will not be considered
• hand washing only

How to care for BLUE CARBON pans:

1. de Buyer steel pans are pans for life and also have a lifetime warranty. However, this does not apply to claims caused by misuse. Please read the instructions carefully before using it for the first time.
2. Steel is a natural material and the pans are handmade. They may therefore have minor natural aesthetic imperfections.
3. Before first use, remove the pan from its original packaging and wash it with a sponge under hot running water. Thoroughly wash the wax from the entire surface of the pan.
4. The pan should be so-called "seasoned"; you can see the process in the video on the right. Turn the hob to medium power to prevent the bottom from warping (especially on induction) and place the pan on it. Pour approx. 1-2 mm of oil into the pan and heat until the oil starts to smoke = seasoning is complete (rotate the pan during seasoning so the oil reaches the inner sides; the pan will start to darken in places at the bottom).
5. Allow the pan to cool and wipe away the remaining oil with a paper towel or cloth; do not wash it, so that the protective film remains and rust is prevented; the pan is now ready for use.
6. After use, simply wipe the pan with a Tea towel; the oiled surface protects the pan. Store in a dry place.
7. Use detergents only exceptionally and NEVER put the pan in the dishwasher or leave it to soak!!!
   The gradual darkening of the pan is natural, ensuring a better non-stick surface. Any rust that may have formed can be removed with the rough side of a sponge and then oiled, it is not a reason to complain about the pan.

Steel pan and induction:

Steel (iron) is a highly reactive heat conductor, and its induction heating performance is therefore exceptional. Please therefore observe the following instructions on the induction cooker:

• do not use maximum power. Even the lower power on induction is enough for great browning
• do not use the booster function (fast start-up of heating)
• do not overheat the pan if it is empty