Why this frying pan earns its place
This is the workhorse of De Buyer's Mineral B line: a full-sized frying pan that works as hard as your kitchen demands. At 280mm across and 45mm deep, it holds 1.8 litres—enough to sauté 8–10 chicken fillets, a full batch of mushrooms, or vegetables for 40 covers. The walls are steep enough to keep food in the pan during high-action service, the base is completely flat so heat distributes evenly, and at 2.2 kg it's heavy enough to hold temperature but light enough that you're not fatigued flipping or shaking by hour eight.
Hand-forged from 100% mineral iron with an organic beeswax finish that burns off on first use. After that, the iron seasons itself: every drop of fat or oil that hits the surface polymerises and becomes part of your cooking layer. By week two, you've got a naturally non-stick surface that outperforms any Teflon. And unlike Teflon, it doesn't degrade. It improves. A mineral iron pan from the 1970s still cooks better than a new one because the seasoning is decades deep.
The 45mm walls mean you can flip eggs, toss vegetables, even braise gently if you need to—it's not just for pan-frying. Restaurants use these for everything: proteins, aromatics, finishing vegetables, building pan sauces. Once it's seasoned, it's the most versatile piece on your station. And because it's honest iron with no coatings to wear through, when it dents (and it will), it still cooks perfectly.
