Soldato
- Joined
- 7 Feb 2004
- Posts
- 3,072
I got the set of Meyer Raymond Blanc non stick pans that was talked about in this forum some months back and they are superb. After reading about how you shouldn't heat non stick to a really high temperature as it can release toxins and also the fact I needed a bigger pan I decided to treat myself.
I chose a de Buyer 32cm Mineral B Carbon Steel Pan, £40 inc del.
Packaging is plain but nice.
The pan has a real quality feel to it, it's heavy but not as heavy as cast iron.
It comes with a coating of Bees Wax for protection and to stop it from rusting, apparently the best way to remove this is to boil potato skins for 15mins. The heat and enzymes remove the wax and draw the impurities out of the pan, the water did turn grey.
You need to season this type of pan or it'll stick really bad, these type of pans definitely aren't for those people who want an immaculate looking pan as the more you use and the darker it becomes, the better it gets.
To begin the process I coated everything except the handle in a thin film of lard.
And baked it for half an hour at gas mark 6.
I repeated this again with bacon fat and nut oil, the pan is now building up a nice patina.
I then put some vegetable oil in the pan and heated until it was smoking, this then went back in the oven.
A bit of a transformation from the shiny pan from earlier.
And to give it a quick test I chucked a couple of rashers of bacon in, it cooked them lovely without sticking.
Next looking forward to cooking some steaks and searing the beef before Sunday dinner.
For cleaning just rinse out with really hot water, a scrub with a green scourer if needed and dry with kitchen roll.
I chose a de Buyer 32cm Mineral B Carbon Steel Pan, £40 inc del.
Packaging is plain but nice.
The pan has a real quality feel to it, it's heavy but not as heavy as cast iron.
It comes with a coating of Bees Wax for protection and to stop it from rusting, apparently the best way to remove this is to boil potato skins for 15mins. The heat and enzymes remove the wax and draw the impurities out of the pan, the water did turn grey.
You need to season this type of pan or it'll stick really bad, these type of pans definitely aren't for those people who want an immaculate looking pan as the more you use and the darker it becomes, the better it gets.
To begin the process I coated everything except the handle in a thin film of lard.
And baked it for half an hour at gas mark 6.
I repeated this again with bacon fat and nut oil, the pan is now building up a nice patina.
I then put some vegetable oil in the pan and heated until it was smoking, this then went back in the oven.
A bit of a transformation from the shiny pan from earlier.
And to give it a quick test I chucked a couple of rashers of bacon in, it cooked them lovely without sticking.
Next looking forward to cooking some steaks and searing the beef before Sunday dinner.
For cleaning just rinse out with really hot water, a scrub with a green scourer if needed and dry with kitchen roll.