Frying Pan de Buyer Blue Carbon 24 cm — carbon steel, 24 cm diameter

de Buyer Blue Carbon frying pan, 24 cm diameter, is made from carbon steel designed for fast, even heat conduction and professional searing. The pan develops a natural non-stick patina with regular use and proper seasoning, enabling efficient frying, searing and sautéing of vegetables, meat and fish. Its durable carbon-steel construction provides good heat retention and responsiveness on a variety of stovetops.

Advantages

The carbon steel body provides quick, even heating and supports high-temperature searing to produce consistent browning. Over time the cooking surface builds a natural patina that reduces sticking without synthetic coatings. The pan is lighter than cast iron while retaining strength and heat stability; the ergonomic steel handle offers secure handling and stays cool faster than thicker cast-iron handles. The flat 24 cm cooking surface is suitable for everyday portions and professional tasks.

Suitable for

• Pan-frying and searing meat, fish and poultry
• Sautéing vegetables and making stir-fries
• Browning food to achieve Maillard reaction and crisp crusts
• Everyday stovetop cooking on gas, electric and induction
• Short oven finishing at moderate temperature

Key specifications

• Material: carbon steel (blue carbon)
• Cooking diameter: 24 cm
• Wall/side height: approximately 3.5 cm
• Base thickness: approximately 2 mm for stable heat distribution
• Handle: ergonomic steel handle for firm grip
• Compatible heat sources: gas, electric, ceramic and induction
• Oven-safe: limited oven use (short durations at moderate temperature)

How to use

Before first use, season the pan following the manufacturer’s instructions: clean, dry thoroughly, apply a thin layer of neutral oil and heat until the oil polymerizes to form the initial protective patina. Use medium to high heat for searing and adjust to medium for general frying. Always preheat the pan briefly, then add a small amount of fat before placing food to reduce sticking. Avoid overheating an empty pan. After cooking, clean with warm water and a soft brush or cloth; avoid strong detergents and abrasive scouring that remove the developing patina. Lightly oil the surface after drying to protect it from oxidation.

Usage recommendations

Regular seasoning and using a little oil for cooking will improve the pan’s natural non-stick properties. Avoid prolonged soaking and aggressive cleaning to preserve the patina. For oven finishing, limit time and temperature according to the pan’s heat tolerance and the handle characteristics.