Expired Hot Deals

[Amazon.ca] De Buyer Mineral B Round Carbon Steel Fry Pan 11" / $61.62 and 12.5" / $61.07

  • Last Updated:
  • May 25th, 2020 7:36 pm
[OP]
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Sep 19, 2007
405 posts
269 upvotes
Vancouver

[Amazon.ca] De Buyer Mineral B Round Carbon Steel Fry Pan 11" / $61.62 and 12.5" / $61.07

Back in stock and on sale in case anyone missed it last time (like me)

In case anyone needs more info about the pans:
https://www.debuyer.com/en/products/min ... nd-fry-pan

In 11" for $61.62 https://www.amazon.ca/Buyer-22303-Miner ... B00462QP16
Height 4.2 cm
Length 50.5 cm
Thickness 3 mm
Inner diameter 21 cm
Outer diameter 28 cm (~11 inches)
Volume 1.77 L
Weight 2.15 kg

[Edit]
Also in 12.5" for $61.07 https://www.amazon.ca/Buyer-Mineral-Ele ... B00462QP1G
Height 4.5 cm
Length 56.2 cm
Thickness 3 mm
Inner diameter 23 cm
Outer diameter 32 cm (~12.5 inches)
Volume 2.7 L
Weight 2.63 kg
Last edited by BlueFyre on May 21st, 2020 7:55 pm, edited 3 times in total.
23 replies
Newbie
Jun 13, 2004
48 posts
37 upvotes
Or buy the 12.5inch pan for several pennies less right now.

Am still waiting on the professional line to be in stock because the folks have exposed wire burners. But both these pans are great if you have gas.
Member
Sep 22, 2010
495 posts
489 upvotes
Victoria
docgui wrote: Or buy the 12.5inch pan for several pennies less right now.

Am still waiting on the professional line to be in stock because the folks have exposed wire burners. But both these pans are great if you have gas.
I'm sorry, but can you explain the difference between the two lines and why one is better for electrical stoves? Does your rationale apply to smooth tops, or just electronic stoves with coil element burners?

Thanks,
Cal.
[OP]
Member
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Sep 19, 2007
405 posts
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Vancouver
Thanks @docgui updated the post with the 12.5". I'm going to stick to the 11" since it's likely a better size for my use
[OP]
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Sep 19, 2007
405 posts
269 upvotes
Vancouver
calvados.boualrd wrote: I'm sorry, but can you explain the difference between the two lines and why one is better for electrical stoves? Does your rationale apply to smooth tops, or just electronic stoves with coil element burners?

Thanks,
Cal.
The pro details: https://www.debuyer.com/en/products/min ... eel-handle
Looks like a thicker pan which should do better on non-gas stoves since there's some potential issues with permanent warping if you're not using gas

Here's a video going over the issue:


This guy has some good reviews on carbon steels pans (though the sound effects might be annoying...)
Member
Sep 22, 2010
495 posts
489 upvotes
Victoria
BlueFyre wrote: The pro details: https://www.debuyer.com/en/products/min ... eel-handle
Looks like a thicker pan which should do better on non-gas stoves since there's some potential issues with permanent warping if you're not using gas

Here's a video going over the issue:


This guy has some good reviews on carbon steels pans (though the sound effects might be annoying...)
Oh crap...I hope not! I have a Mineral B 12" on route, and I have a flat top electric stove!

Thanks,
Cal.
Deal Addict
Dec 26, 2010
1828 posts
1121 upvotes
Kamloops, BC
I have the mineral b pans. They wont warp on a flatop. I have had thinner carbon steel woks that have warped on me though.

I bet the people with warping problems probably have lodge carbon steel pans.
Deal Addict
Apr 30, 2009
1889 posts
2356 upvotes
GTA
mineral B are either 2.5mm (smaller sizes) or 3mm (larger sizes) thick.

the "pro" is the newer version of the "french collection", both have stainless steel handles. Same pan as mineral B; same thickness.
pro = normal handle
french collection = eiffel tower looking handle
Newbie
Mar 8, 2020
81 posts
58 upvotes
I'm looking to move into a cast iron pan or carbon steel for general cooking tasks. Which would you say is easier to maintain? this or say a lodge cast iron skillet
Newbie
Jun 13, 2004
48 posts
37 upvotes
My rational is based on my folks use case. They rarely fry food in oil and use cheap induction and old exposed coil electric elements. Carbon steel in general doesn't season as well on either compared to gas and the uneven heating can create deformed bottoms. Glass tops are generally a bit better but I have personally seen some carbon steel pans turn into spinners.

A thicker material makes both these issues less of a concern but adds weight to the pan. As an aside though de buyer in general uses thicker material so runs into less issues than thinner and cheaper pans.

Edit: Am going to buy one for them to try. At this price it's a no brainier.
Last edited by docgui on May 21st, 2020 8:03 pm, edited 1 time in total.
Deal Fanatic
User avatar
Aug 25, 2005
7145 posts
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Crunchytut wrote: I'm looking to move into a cast iron pan or carbon steel for general cooking tasks. Which would you say is easier to maintain? this or say a lodge cast iron skillet
It's the same process to maintain. Basically clean it right away, avoid using soap or heavy abrasives when possible and season again with a bit of oil once in a while.
Deal Fanatic
User avatar
Aug 25, 2005
7145 posts
186 upvotes
docgui wrote: My rational is based on my folks use case. They rarely fry food in oil and use cheap induction and old exposed coil electric elements. Carbon steel in general doesn't season as well on either compared to gas and the uneven heating can create deformed bottoms. Glass tops are generally a bit better but I have personally seen some carbon steel pans turn into spinners.

A thicker material like on the pro line makes both these issues less of a concern but adds weight to the pan. As an aside though de buyer in general uses thicker material so runs into less issues than thinner and cheaper pans.
My guess is people with issues warping may have a thinner pan. I have a mineral B which I've had no issues with. These people are likely putting a cold pan on max to season or something.
Deal Addict
Apr 1, 2017
1252 posts
1963 upvotes
neutral wrote: It's the same process to maintain. Basically clean it right away, avoid using soap or heavy abrasives when possible and season again with a bit of oil once in a while.
The no soap thing is a myth. The polymerized seasoning doesn't wash away that easily. It's fine to use mild dish soap. Just don't ever soak it.
Blowing all savings from RFD on deals from RFD 😂
Jr. Member
Feb 6, 2017
177 posts
292 upvotes
So I had order one and if you don't have gas use the oven method to season..... I didn't and had to nuke it and start over. Bartenders friend and steel wool to clean most of it, and an over night soak in Vinegar to get the stubborn bits. I wonder if just soaking would have worked. I re-seasoned and tested with hamburgers and the initial 3 coat seasoning at 400F didn't take. So I added another layer at 450F which did the trick.

Last tip is to use a nylon scrubber, so it doesn't have swirl/scrub marks if you want that pristine seasoned look and wash and scrub a couple of times. The beeswax, if not scrubbed clean off, will create a mottled seasoned look like burned drops of oil.
Member
User avatar
Apr 20, 2017
240 posts
311 upvotes
Montreal
Deal dead :(
most things haven't worked out
Member
Feb 4, 2017
359 posts
329 upvotes
contva wrote: Deal dead :(
I've been watching these for about a week and they'll keep going in and out of stock for the sale price. Just give it a day or two.
Sr. Member
Mar 1, 2014
621 posts
721 upvotes
karlb wrote: mineral B are either 2.5mm (smaller sizes) or 3mm (larger sizes) thick.

the "pro" is the newer version of the "french collection", both have stainless steel handles. Same pan as mineral B; same thickness.
pro = normal handle
french collection = eiffel tower looking handle
That looks cool.
Newbie
User avatar
Dec 15, 2017
52 posts
109 upvotes
Vancouver
gshrfd wrote: That looks cool.
Sure does! I picked one up when it was on sale for 65$ last week. Be on the lookout for them. Only downside is it's hard to hold since it gets thin near the top.

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