De BuyerMINERAL B Carbon Steel Steak Pan - 9.5” Diameter, 6.9” Cooking Surface - Ideal for Searing & Browning Meat - PFAS, PFOA & PFOS Free - Made in France

Another great pan from De Buyer! Once that bees wax is off (hot water & Bar Keeper's Friend helps get the wax off with ease, then a salt scrub cleans this up nicely), seasoning is simple. *De Buyer's instructions for this pan, does say having a thin layer of wax left, helps make the seasoning process easier. --I like removing as close to all as possible, if not all. Afterward, I just wipe the entire pan with organic flax seed oil, heat it (at a low heat setting) until it smokes, turn off (allowing it to cool down), then start again with focusing on the inside...very light layers of flax oil & repeat the process until pan gets very dark. --It doesn't take long to season. I keep doing this process after each use (wash with salt water only), and in time the pan becomes more and more nonstick. I love them!!! I will never buy into "nonstick coated" pots & pans. Mineral B is awesome. I am loving these even more than my Lodge cast iron pans. Both are wonderful, but De Buyer is lighter weight for the size, easier to handle on the stove (for myself anyway), has a smoother surface, and I find the seasoning process simpler than for cast iron. The 9.5" size is perfect for 3 filet mignon, 2 medium chicken breasts or 1 large steak.

I am perplexed by buyers having trouble seasoning carbon steel pans. It seems like the Number 1 Complaints is the seasoning not performing well. Here is what I did to season my pan.First, the bees' wax coating the pan was shipped in must be removed. De Buyer suggest initially scrubbing with hot soapy water. That does not seem to be effective to remove the bees' wax coating. Instead, I set my oven to 250 degrees, lined a sheet pan with aluminum foil, and put the pan upside down on the sheet pan. After 20 minutes, the heat of the oven softened the bees' wax so it could be removed with paper towels. Then I scrubbed the pan with hot soapy water, dried with paper towels, and dried completely on the stove.I then put a very light coating of flax seed oil on the pan applying with paper towels. I turned my hottest stove top burner on and put the pan on to heat. The bottom of the pan darkened. I then turned the pan on edge to superheat the sides of the pan. The sides darkened too. These pans are tools made of steel and they should hold up to just about anything except water and rusting.Next I put some avocado oil in the pan, added some potato peels and chopped up scallions and cooked until all was blackened. I threw out the potato skins and scallions. I then ran the pan under hot water and scrubbed with a nylon scrubby. When the pan was clean, I put it on the stove to dry. Subsequent searing of steaks and frying bacon has further seasoned the pan so it has become quite non stick. Don't baby the pan. It is an incredible tool that should stand up well to high heat cooking.

Best pan ever. Lighter than cast iron, with better performance. I got the larger one first, and out of all of my iron pans and regular mineral b, this is the one I grab first (and it's older brother). It is called a steak pan on their website and I believe the idea is to leave grill marks on the steak with the cross hatching, and while I don't generally cook steak on the stove, I need a non stick, easy cleaning pan that wont poison me and my family and this is it.Even if you do have to scrub off whatever seasoning you have built on, you can quickly and easily start over. I use the heavy duty green scrub pad from target with no soap. This will leave the seasoning intact. If I can get it clean with that, I use stainless steel chain mail (again-no soap), which tends to remove the seasoning, then put it on the stove and when dry, rub with flax oil.

Let me say, the high quality of the pan is second to none! With that said I would not buy again. But its not the pans fault its my fault. The floor of the pan is 7" and its a struggle to turn two eggs. And the sides of the pan come up so quickly that it is almost impossible to flip eggs or other items you're frying. The cross-hatch pattern in the pans bottom will trap egg bits etc, I am really not sure how they benefit the pan and or user other then the ascetics of them. I hope my review will help you make a more informed decision about the pan. As I stated, this is a very high quality pan, but for me personally I wish I had thought through the pan a little more.

like to use with my induction cooker

I've been using this frying pan for just under two years. Following the initial seasoning, it is very easy to use and keep clean.To season, I cooked sliced potatoes on high heat with oil. Recommend doing this outside if you are able due to the amount of smoke. Cook both sides of potatoes until they turn black, moving around the pan frequently. The pan will begin to turn from a grey color to a more black color as it is seasoned.When cooking, I use either Grape Seed Oil or Avocado Oil as they both have high smoke temps.Cleaning is done with warm water and a chainmail washcloth. Following the scrubbing with water (I never use soap), I put the pan back on the warm stove burner to evaporate any remaining water. Once dry I put some oil (vegetable, Grape Seed, or Avocado) in the pan and spread out with a paper towel. I let it stay warm for a few minutes before turning off the stove.This is the washcloth that I use: https://smile.amazon.com/gp/product/B00FKBR1ZG/ref=ppx_yo_dt_b_search_asin_title?ie=UTF8&psc=1Over the past two years, some of the black seasoning has come off. It hasn't really had much impact on the cooking, just the cosmetics.It has become one of my everyday pans. Recently I have used it for corned beef hash, pork chops, ground chicken, ground beef, and fish steaks.I thought to leave this review because I was looking to purchase a second one that is a little bit larger.

Terrible, terrible is the best description. Not easy to clean, very heat sensitive, used it three times and always had food sticking to surface.