De Buyer Frying Pan BLUE CARBON Ø20 cm

De Buyer frying pan BLUE CARBON Ø20 cm – Small and versatile frying pan in blue steel for everyday use

Perfect for small dishes and precise cooking

The Blue Steel Frying Pan BLUE CARBON Ø20 cm is a compact and functional frying pan that is ideal for smaller portions and quick dishes. Made in France from the robust material blue steel, you get a pan with excellent heat conduction and high wear resistance. With an internal diameter of 19 cm and a low edge of 3 cm, it is perfect for cooking for 1-2 people or for preparing smaller items such as eggs, vegetables and fish.

The light weight of just 0.86 kg makes the pan easy to handle and ideal for daily use, where speed and control are important. At the same time, the material ensures even heat distribution, so you achieve consistent results every time. The compact size also makes it ideal as a supplement to larger pans in the kitchen.

Versatile pan for all heat sources

This frying pan is designed to work on all heat sources, including induction and oven. It can also be used over embers and on plancha, making it perfect for both indoor and outdoor cooking. The fixed handle provides a secure and stable grip throughout the entire preparation.

Blue steel develops a natural patina over time that improves the pan’s non-stick properties and makes cooking easier. This natural non-stick effect means that the pan gets better the more it is used. With proper maintenance, you get a frying pan that lasts for many years and delivers stable results every time.

• Made in France from durable blue steel
• Suitable for all heat sources incl. induction and oven
• Can be used over embers and on plancha
• Compact size – ideal for 1-2 people
• Develops natural non-stick surface over time

FAQ

1. Does the pan need to be seasoned before use?
Yes, it is recommended to season the pan before first use to build up a protective surface and improve the non-stick properties.

2. What can I use the pan for?
The pan is perfect for eggs, vegetables, smaller meat dishes and other small portions.

3. How do I best maintain the pan?
Clean the pan without soap, dry it thoroughly and apply a thin layer of oil after use to protect the surface.

AI has assisted with this text and therefore reservations are made for errors