De BuyerMINERAL B Carbon Steel Steak Pan - 11” Diameter, 8.4” Cooking Surface - Ideal for Searing & Browning Meat - PFAS, PFOA & PFOS Free - Made in France

Highly recommend this frying pan. The size (11 inch wide at rim, 7 inch cooking surface) makes a nice roomy fry pan that isn't too big. The low height of the sides is also nice for flipping eggs and frying things. We use the pan for eggs and bacon in the morning. Go to frying pan for everything else, from steaks, to burgers, to pancit, to paella. It really is a versatile size for all kinds of cooking. Use it in the oven as well for cooking all kinds of things. Coating on the handle does keep the handle a bit cooler and no issues with the handle coating in the oven. I took the little yellow dot off the handle. Pan works on grill as well. We've had the pan for over a year. The selling point for this pan is the perfect size for all kinds of kitchen tasks and the carbon steel keeps the weight down and pan is very manageable with one hand. Also, as you can see from the pictures, the pan seasons well and seasons just like cast iron or other high quality carbon steel pans. The creases in the pan turn the pan into a very attractive pan and my sense is the creases also help in browning, cooking meats, and cooking eggs, and maybe even assist in the "non-stick" properties of a well seasoned carbon steel pan.

It's way lighter than cast iron, it's nowhere near as big a pain in the ass to season. The heat distribution is great, I should have got the bigger size, but they raised the price. I do want to get one of those silicone grips because the handle does get hot. If you don't have it seasoned right you are going to stick everything to it. But clean it wash it off heat it up on the stove top season it a couple of times with vegetable oil or olive oil I did at least twice and bam back to non-stick again. Over easy eggs nothing to it once you get it seasoned, again once you get it seasoned. So in short I like the pant a third the way to cast iron, way easier to season, don't have to stick in the oven to season it, handle does get hot, makes great steaks, looks good. I really like the pan, hoping to have around for a very long time.

After seasoning the pan twice with Chosen Avocado Oil (expensive I know. But I refuse to use canola or vegetable oil for health reasons. Plus higher heat allowance) my eggs SKATE in the pan. Plus I don't have to wash it after every use. Just wipe it down with a paper towel.I havent used it for anything but fried eggs yet. Hope to try some grass fed meat on it soon and will update my review.

Took a great deal of time, seasoned it and stunk up the house to make this a beautiful pan.Only to see it all come off with the first use. Using it all the same but the non-stick myth is just that. Use oil? Oh okay. Duh.Nothing special. If you buy this buy a scraper and a good stiff brush. It does seem to give a good burnt surface to whatever you might be grilling...EDIT: My wife hates my cast iron pans bc they're so heavy. I bought this to see if there's a middle ground with our sticky stainless pans (we both hate non-stick Teflon period, so that's not an option). Well, the proof is in the eating of the pudding so far... we've seasoned this carbon steel pan after every use for months now and it's ugly as hell (after I gave it such a great surface), and yet she and I both still reach for the cast iron pans instead of this carbon steel... whether she wants to cook salmon or if I want to cook an entire meal. I'll edit this review if the carbon steel ever matches up to the cast iron (I still use this pan for breakfast and season it after every use), but for now carbon steel is 2nd tier for us, and I'm disappointed.

It has very shallow sides, it’s very small for steaks at 11 inches and it’s not oven safe because of the handle. It’s a gimmick and not very useful.I bought this because I have everything else but I wouldn’t recommend, there are so many better options than this pan. Go with their pro pans with stainless steel handles, those are the best carbon steel on the market

I love everything about this pan. I used carbon pans at some returants I have worked at. When they are properly seasoned and cleaned and post seasoned after cleaning they will perform great. The proper seasoning oil should be a seed oil, like cotton, grape, sunflower or canola oil, or a seasoning wax that is a combination of 2 oils suspended in bee's wax. The wax makes seasoning much easer. Oil's like olive oil are fiberous and have low smoke points. Flax seed oil is not a good choice because it becomes very hard and can crack and flack off. Seasoning is best done in the oven at 350 degrees, the handles on de Buyer pans has and enamel coating the is safe at that temperature. The pans come with a bee's wax coating that needs to be removed before seasoning, you need very hot water and a 3M green scrub pad and lots of elbow grease. Pere heat your oven to 350 meanwhile warm the pan on the stove and wipe a thin layer of wax or a very thin layer of oil that you will wipe off with a dry paper towle, do not oil the handle. Place the pan upside down in the oven for 1 hr. Then turn of the oven a remove the pan and set it on the stove to cool completely. You can repeat the process again or just start cooking using using 1 of the seed oils and the pan will build more seasoning and become non stick. Remember to cook oñ a medium to med high temp and don't cook foods that are high in fiber. Buy a 10mm and a 3mm chain mail for cleaning. After you clean the pan and dry it place it on a burner wipe it with the wax and heat on med high temp until it until you see light smoke turn off the burner and let the pan cool. Now your ready for the next time. Enjoy your pan!

I saw the other good reviews, but I was still skeptical of the lines on the pan, and would it still have enough versatility outside of just meat? Yes, yes it does. Fries eggs no problem, and I've made sauces in it when I've been to lazy to get out another pan. The true test would be a french omelette in it, but I can't bring myself to try it.Oh yeah and it cooks meat really well. The size does mean you will lose more pan temperature than a bigger pan or a cast iron, but it conducts heat very well so if you give it a proper smoky preheat you'll still get a beautiful sear.