de Buyer Carbone Plus - frying pans

• Heavy quality iron frying pan ideal for searing, grilling and browning meat, fish, and eggs; lyonnaise skirt enables food to easily slide onto a plate
• Thick heavy quality iron heats up quickly, uniform heat distribution; reaches high temperatures--enables the Maillard reaction and caramelization of juices
• Natural non-stick properties--gradual seasoning of the pan--the more it is used the less the seasoning attaches to the food

Heavy quality iron frying pan ideal for searing, grilling and browning meat, fish, and eggs... Lyonnaise skirt enables food to easily slide onto a plate. Thick heavy quality iron: heats up quickly, uniform heat distribution. Reaches high temperatures: enables the Maillard reaction and caramelization of juices. Natural non-stick properties: gradual seasoning of the pan, the more it is used the less the seasoning attaches to the food. Riveted iron handle: unbreakable. French-style curvature: easy handling and ergonomic grip. Heat the pan well before cooking. Seasoning necessary before using for the first time. Care: deglaze, rinse with warm water, dry and oil lightly. Store in a dry place. Do not use detergents or put in the dishwasher. All cook tops including induction. Otras características: Colour of product: Metallic Diameter: 26 cm Dishwasher proof: No Lid included: No Material: Iron Non-stick coating: Yes Suitable for hob types: Ceramic, Gas, Halogen, Induction, Sealed plate Type: General purpose frying pan Tips for Preventing Rust Never soak the pan: Since cast iron is so vulnerable to rust, it’s best to limit your pan’s exposure to water as much as possible. Don’t let the pan air dry: Wipe off any excess water with a towel immediately after rinsing. To get your skillet bone dry, pop it on the burner to remove extra moisture Lightly oil after use: Once dried, rub your skillet with a thin layer of vegetable oil before storing Seasoning: Drop a tablespoon of vegetable oil on the pan/utensil and spread it around with your fingers or a paper towel. (Take care not to burn yourself on a warm skillet!). Oil the outside and the handle, too. Next, take a folded napkin and wipe off the excess oil. You’ll want the skillet to be lightly greased. Set your oven to 350 degrees and put some aluminum foil on the bottom rack. Then pop the skillet in, upside down, on the upper rack for about 1 hour. Turn the oven off and leave the pan inside until it’s cool. The oil will bake into the pores of the pan, providing a non-stick finish