---
product_id: 2524909
title: "MINERAL B Carbon Steel Fry Pan - 12.5” Diameter, 9” Cooking Surface - Ideal for Searing, Sauteing & Reheating - Naturally Non-Stick Finish - Made in France"
brand: "de buyer"
price: "VT75581"
currency: VUV
in_stock: true
reviews_count: 8
url: https://www.desertcart.vu/products/2524909-mineral-b-carbon-steel-fry-pan-12-5-diameter-9
store_origin: VU
region: Vanuatu
---

# Naturally non-stick seasoning High-heat searing mastery Durable carbon steel build MINERAL B Carbon Steel Fry Pan - 12.5” Diameter, 9” Cooking Surface - Ideal for Searing, Sauteing & Reheating - Naturally Non-Stick Finish - Made in France

**Brand:** de buyer
**Price:** VT75581
**Availability:** ✅ In Stock

## Summary

> 🔥 Elevate your kitchen game with French precision and naturally flawless searing!

## Quick Answers

- **What is this?** MINERAL B Carbon Steel Fry Pan - 12.5” Diameter, 9” Cooking Surface - Ideal for Searing, Sauteing & Reheating - Naturally Non-Stick Finish - Made in France by de buyer
- **How much does it cost?** VT75581 with free shipping
- **Is it available?** Yes, in stock and ready to ship
- **Where can I buy it?** [www.desertcart.vu](https://www.desertcart.vu/products/2524909-mineral-b-carbon-steel-fry-pan-12-5-diameter-9)

## Best For

- de buyer enthusiasts

## Why This Product

- Trusted de buyer brand quality
- Free international shipping included
- Worldwide delivery with tracking
- 15-day hassle-free returns

## Key Features

- • **Versatile & Oven Safe:** Compatible with all stovetops including induction and oven safe up to 400°F for seamless cooking transitions.
- • **Heritage Craftsmanship:** Handcrafted in France since 1830, blending tradition with modern performance for the discerning home chef.
- • **Precision Heat Control:** Carbon steel heats faster than cast iron and responds instantly to temperature changes for perfect sears every time.
- • **Effortless Non-Stick Surface:** Develops a naturally non-stick patina with seasoning—no synthetic coatings, just pure culinary craftsmanship.
- • **Ergonomic Heat-Resistant Handle:** Stay-cool stainless steel handle designed for comfortable, safe handling without the need for pot holders.

## Overview

The de Buyer MINERAL B Carbon Steel Fry Pan is a 12.25-inch professional-grade skillet crafted from premium carbon steel, offering rapid heat responsiveness and a naturally non-stick surface after seasoning. Designed for versatile cooking—searing, sautéing, frying, and oven use up to 400°F—this pan combines traditional French craftsmanship with modern kitchen demands, making it a must-have for millennial managers who value quality, durability, and culinary excellence.

## Description

Shop de Buyer at the desertcart Cookware store. Free Shipping on eligible items. Everyday low prices, save up to 50%.

Review: 👍 great skillet - Awesome skillet. I found it at a very good price so bought it. I all ready had a mineral b and a mineral b pro in 11 inch and love them. At the price it was I couldn’t pass this larger skillet up. Glad I bought it. Seasoned up well and is getting better every time I cook in it. I haven’t noticed any uneven cooking from center to side. That’s not verified by a thermometer but just by cooking in it. I don’t believe anything bigger would cook as well on my stove though. Large as I’m gonna go in carbon steel. Also. It’s fairly heavy one handed. Still lighter than similar size cast iron skillets I have. ———————————————— If you don’t know both cast iron and carbon steel will rust without proper care. I have read negative reviews on both because of some being unaware of what it takes to make them non-stick and stay rust free. If you don’t want the “hassle” look elsewhere instead of being disappointed. There are many you-tube videos to educate on what it takes to season and maintain them if you are new to cast iron and carbon steel cookware.
Review: Great quality for the price - After getting this pan I think I'll never go back to cast iron. This is a fantastic, high quality piece. It heats up faster than my cast iron yet also seems to retain heat for longer. It has a smooth finish yet holds seasoning super well. The handle also disperses heat better than short cast iron handles so cooking with it is easier. The handle takes a long time to get hot so in typical day-to-day use i don't need a hot pad at all. There's a ton of info on seasoning these things but let me explain how I do it. Note, this pan has an epoxy handle on it so oven seasoning is not recommended. Although honestly this method is much much faster anyway. Also, note, I find deBuyer's method doesn't really work very well. 1. After thoroughly cleaning the beeswax off, set the pan on a burner set on high. Just leave it there, no oil or anything. Watch as the pan color goes to brown then to blue and then back to gray. This could take 20 minutes or more depending on your burner output. Once this is done you have put a layer of oxide on the pan and it will never rust. This is typically how carbon steel woks are first heat treated. Pan will be VERY hot after you do that, so let it cool down for a while. 3. Once cooled a bit, put a few drops of canola oil in it, spread the oil around and buff it out with a paper towel. This should be a very light coat with barely any sheen at all on the pan. You want to nearly wipe it all out. 4. Put the pan on medium-high heat and let it start smoking. If you see beads of oil on the pan wipe them with the paper towel. Be very careful at this point as the pan is very hot. You might want tongs to hold the paper towel and you'll want a hot pad for the handle. 5. Once the pan stops smoking and looks dry, repeat the process. A few drops of oil and a thorough wipe. The pan will start smoking as soon as the fresh oil hits it. Keep wiping oil beads, and each time the pan gets dry and stops smoking, let it sit a bit on the flame and then add a tiny bit more oil. Each time you do this you'll notice the pan gets darker. That's the seasoning building up. 6. You are probably good after repeating this 3-4 times, but it's so quick that I like to repeat the steps 10-15 times. The pan gets very dark very fast. If you spend on hour on this your pan will be very nearly black. After the final coat I like to let the pan just sit there on the burner for a bit and make sure it really sets that seasoning in and dries out. 7. Once done let it cool off for a while. If you did it right the seasoning will be super smooth, dry and not sticky or oily in any way. Couple of notes: 1. I find that my "big" burner can get too hot and I know this is happening when the paper towel starts flaking and getting nearly charred right away in the hot pan. You'll need to find the right temp but it's pretty easy to gauge based on what the paper towel is doing. 2. I think the main problem with people not getting seasoning right is not getting the pan hot enough. You'll get great results with VERY light coats of oil, and waiting until the smoking stops to add more. 3. This method results in a very durable seasoning that can handle whatever you throw at it. Dish soap is not gonna phase it in any way. Just don't take steel wool or abrasive cleaners to it, and make sure you dry it on a burner if you get it wet. I like to do one round of very light oil and heating on a burner until it stops smoking (just like in the initial seasoning) every time I wash a pan like this.

## Features

- CARBON STEEL FRY PAN - The MINERAL B Fry Pan is perfect for searing meat, sauteing vegetables, reheating leftovers, or cooking eggs. It’s made of carbon steel, which is one of the most natural cooking materials, praised by chefs around the world.
- NATURALLY NON-STICK - Lighter, more heat responsive than cast iron & better adapted to high heat than stainless steel. Naturally non-stick after seasoning, this pan is made from a naturally non-stick material without any artificial coatings.
- EASY TO SEASON - Handwash to remove the beeswax coating, dry. Gradually heat to med-hi. Apply a thin layer of oil to coat bottom & sides. Heat approx. 10 mins. or until it begins to smoke. Cool 10 mins., drain & wipe dry. Reheat to med-hi for 2 mins.
- USE & CARE - Hand wash only & avoid harsh soaps that can strip the seasoning. Can be used on all cooking surfaces, including induction. Oven safe for up to 10 min at 400F.
- ROOTED IN FRENCH CULINARY TRADITION - Crafted with passion and precision since 1830, we design and manufacture premium cookware, bakeware and kitchen tools that elevate the cooking experience for both professional chefs and home cooks alike.

## Technical Specifications

| Specification | Value |
|---------------|-------|
| ASIN | B00462QP1G |
| Best Sellers Rank | #22,992 in Kitchen & Dining ( See Top 100 in Kitchen & Dining ) #42 in Woks & Stir-Fry Pans |
| Brand | de Buyer |
| Capacity | 2.7 Liters |
| Coating Description | Seasoned with natural oils, free from chemical coatings |
| Color | Silver |
| Compatible Devices | Electric Coil, Gas, Smooth Surface Induction |
| Customer Reviews | 4.4 4.4 out of 5 stars (7,451) |
| Date First Available | April 15, 2011 |
| Department | All Ages, Unisex |
| Global Trade Identification Number | 03011245610326 |
| Handle Material | Carbon Steel,Stainless Steel |
| Has Nonstick Coating | No |
| Is Discontinued By Manufacturer | No |
| Is Dishwasher Safe | No |
| Is Oven Safe | Yes |
| Item Weight | 6.34 pounds |
| Item model number | 5610.32 |
| Manufacturer | De Buyer |
| Material | Carbon Steel |
| Maximum Temperature | 400 Degrees Fahrenheit |
| Model Name | MINERAL B Round Carbon Steel Fry Pan 12.5-Inch |
| Product Care Instructions | Hand Wash Only |
| Product Dimensions | 1.18 x 1.18 x 1.77 inches |
| Recommended Uses For Product | Sautéing, searing, frying, griddling, oven cooking |
| Shape | circular |
| Special Feature | Non Stick, Oven Safe |
| Specific Uses For Product | Sautéing, pan-frying, griddling, searing |

## Product Details

- **Brand:** de Buyer
- **Capacity:** 2.7 Liters
- **Color:** Silver
- **Material:** Carbon Steel
- **Special Feature:** Non Stick, Oven Safe

## Images

![MINERAL B Carbon Steel Fry Pan - 12.5” Diameter, 9” Cooking Surface - Ideal for Searing, Sauteing & Reheating - Naturally Non-Stick Finish - Made in France - Image 1](https://m.media-amazon.com/images/I/51mXAtDoqLL.jpg)

## Available Options

This product comes in different **Size** options.

## Questions & Answers

**Q: how to season the pan**
A: Seasoning is creating an EPOXIDE layer.  Any edible oil works, safflower or canola may be best (flax not so great IMO).  Clean the pan first and heat evenly/slowly on  burner.  Using paper towels, swab the interior LIGHTLY with oil.  Heat till the oil just smokes.  At this temp the oil surface tension changes and it will bead-up like water drops on glass.  Knock-down(smooth) the beads w/ another paper towel *before they harden*.  Continue/repeat till the oils stops smoking - several minutes.  Repeat this 3-4 times. No need to cool down between - just apply oil LIGHTLY w/ paper towels & knock-down beads till it stops smoking - repeat for several cycles.   If you ever need to strip & re-season, heat some water+vinegar(or othe acid, oxalic preferred) in the pan, this will dissolve the epoxide easily.
Repeat the re-season cycle whenever you feel the pan is getting "grabby" to proteins.
DON'T breathe the oil smoke (like BBQ smoke it's mildly carcinogenic)
DON'T let paper towels scorch - work quickly.
DON'T burn yourself, use tongs.
Despite the FABULOUS pan quality, I don't believe the deBuyer vid is a reasonable way for home-users to dseason pans.

USE:
*ALWAYS* heat-dry a carbon steel pan on a stovetop till it's bone-dry after any water contact/washing.
Don't cook acidic foods in a seasoned pan (e.g. tomato sauce) ! This will remove the seasoning layer. 
A seasoned pan is "low-stick" not "non-stick" as teflon or ceramic - so use a little oil when cooking.
** The advantage is, a seasoned pan will produce a wonderful tasty fond and/or browning on foods that teflon cannot.

Mythbusting:
- You should clean the hard glassy EPOXIDE layer you've created with soapy water & sponge quickly (don't soak for many minutes) - or even a green-scrubbie occasionally to remove carbon-char. Avoid strong abrasives & acids.  Anything that comes off with soapy water is oil, not epoxide. 
- You are not "filling pores". Mild carbon steel (even cast iron) has (should have) no pores that food could enter.   When you cook on an unseasoned metal, the proteins create Maillard product that bond to the surface if they have direct contact (carbohydrates will too above ~350F, oils above their smoke-point).  This is why high protein, low fat items (like fish or eggs) stick so badly in an unseasoned pan right around the boiling point.  
- the seasoning epoxide layer is a carbon polymer - vaguely similar to epoxy glue, and to teflon(PTFE plastic).  It WILL break down at very high temperatures (>600F generally) and under acidic conditions, BUT it will not dissolve into water with soap.  Water contact (soaking) can eventually soften the epoxide the the point of failure.

**Q: What is the difference between the DeBuyer Iron pan and a cast iron pan?**
A: To the people posting here about carbon steel pans giving off iron, though true, it is minimal and is being overstated. All pans give off something. Stainless steel gives off nickel and chromium. Some copper is given off in copper pans. Non-stick gives off some chemicals. Carbon steel is still one of the best options.

**Q: What is the best method for browning meats-like chicken Parmesan?  Heat pan fist then add oil?  Or add oil then heat pan?  How much oil to use? Thanks**
A: If you’re cooking chicken Parmesan I would assume it is breaded. (BTW: I use a 50/50 combination of Italian seasoned breadcrumbs and grated Parmesan).  Then I fry in a combination of butter and olive oil. These pans are steel and so they’re great conductors of heat so stick with a med/high setting. Wait for the butter to foam and then start browning that chicken.   Put the butter in first put it in last…I really don’t see the difference. Keep an eye on how fast your chicken is browning and adjust temp accordingly. These pans will give great results at lower temp settings than other pans. Enjoy!

**Q: Are these pans safe to use in a a house that has parrots (pet birds)? Thanks!**
A: We had 5 parrots for many years, they were hand tame, spoke english were friends with our cats even, A guest came over to my house for a month, she bought a new pan and put it in the oven one day, next time we were cooking we didn't notice this pan was in the bottom of the oven, we cooked something at 400 degrees for an hour, we opened the oven and two minutes later 4 of our birds had lung hemorrhages and started seizing, they died in minutes. Teflon poisoning happens to people too but it's not deadly so we don't notice, idk y ppl don't take this seriously just thought i'd share to spread awareness

## Customer Reviews

### ⭐⭐⭐⭐⭐ 👍 great skillet
*by M***G on January 3, 2026*

Awesome skillet. I found it at a very good price so bought it. I all ready had a mineral b and a mineral b pro in 11 inch and love them. At the price it was I couldn’t pass this larger skillet up. Glad I bought it. Seasoned up well and is getting better every time I cook in it. I haven’t noticed any uneven cooking from center to side. That’s not verified by a thermometer but just by cooking in it. I don’t believe anything bigger would cook as well on my stove though. Large as I’m gonna go in carbon steel. Also. It’s fairly heavy one handed. Still lighter than similar size cast iron skillets I have. ———————————————— If you don’t know both cast iron and carbon steel will rust without proper care. I have read negative reviews on both because of some being unaware of what it takes to make them non-stick and stay rust free. If you don’t want the “hassle” look elsewhere instead of being disappointed. There are many you-tube videos to educate on what it takes to season and maintain them if you are new to cast iron and carbon steel cookware.

### ⭐⭐⭐⭐⭐ Great quality for the price
*by A***Y on November 18, 2019*

After getting this pan I think I'll never go back to cast iron. This is a fantastic, high quality piece. It heats up faster than my cast iron yet also seems to retain heat for longer. It has a smooth finish yet holds seasoning super well. The handle also disperses heat better than short cast iron handles so cooking with it is easier. The handle takes a long time to get hot so in typical day-to-day use i don't need a hot pad at all. There's a ton of info on seasoning these things but let me explain how I do it. Note, this pan has an epoxy handle on it so oven seasoning is not recommended. Although honestly this method is much much faster anyway. Also, note, I find deBuyer's method doesn't really work very well. 1. After thoroughly cleaning the beeswax off, set the pan on a burner set on high. Just leave it there, no oil or anything. Watch as the pan color goes to brown then to blue and then back to gray. This could take 20 minutes or more depending on your burner output. Once this is done you have put a layer of oxide on the pan and it will never rust. This is typically how carbon steel woks are first heat treated. Pan will be VERY hot after you do that, so let it cool down for a while. 3. Once cooled a bit, put a few drops of canola oil in it, spread the oil around and buff it out with a paper towel. This should be a very light coat with barely any sheen at all on the pan. You want to nearly wipe it all out. 4. Put the pan on medium-high heat and let it start smoking. If you see beads of oil on the pan wipe them with the paper towel. Be very careful at this point as the pan is very hot. You might want tongs to hold the paper towel and you'll want a hot pad for the handle. 5. Once the pan stops smoking and looks dry, repeat the process. A few drops of oil and a thorough wipe. The pan will start smoking as soon as the fresh oil hits it. Keep wiping oil beads, and each time the pan gets dry and stops smoking, let it sit a bit on the flame and then add a tiny bit more oil. Each time you do this you'll notice the pan gets darker. That's the seasoning building up. 6. You are probably good after repeating this 3-4 times, but it's so quick that I like to repeat the steps 10-15 times. The pan gets very dark very fast. If you spend on hour on this your pan will be very nearly black. After the final coat I like to let the pan just sit there on the burner for a bit and make sure it really sets that seasoning in and dries out. 7. Once done let it cool off for a while. If you did it right the seasoning will be super smooth, dry and not sticky or oily in any way. Couple of notes: 1. I find that my "big" burner can get too hot and I know this is happening when the paper towel starts flaking and getting nearly charred right away in the hot pan. You'll need to find the right temp but it's pretty easy to gauge based on what the paper towel is doing. 2. I think the main problem with people not getting seasoning right is not getting the pan hot enough. You'll get great results with VERY light coats of oil, and waiting until the smoking stops to add more. 3. This method results in a very durable seasoning that can handle whatever you throw at it. Dish soap is not gonna phase it in any way. Just don't take steel wool or abrasive cleaners to it, and make sure you dry it on a burner if you get it wet. I like to do one round of very light oil and heating on a burner until it stops smoking (just like in the initial seasoning) every time I wash a pan like this.

### ⭐⭐⭐⭐⭐ Read carefully, great pan, but you have to know how to use it!
*by S***N on May 18, 2020*

So, I rarely write reviews, but I have to with this. Bottom line so far, this is a great pan, IF YOU USE IT RIGHT. Did you all read that? use...it...right. For all your international readers, I'm American AND a man, so that's two strikes against me. Anyway, lets get to it: 1. I read nightmares for some reason about what coating came on it, and thought it was encased in some sort of concrete or magic substance that ruined the pan and the purchasers life as well. I have no idea what they were speaking of, because I followed the directions (for once) and ran it under scalding hot faucet water for 5 minutes and scrubbed off the light coating of beeswax off that it comes with. I assumed it was there, I didn't really notice anything, but I took their word for it and did it anyway. 2. I seasoned it like they instructed, by filling it with a plain tasting (canola or vegetable) oil using 1-2 mm (again, I'm American so I guessed what that is, because we feel that the metric system isn't any good) and heating it until it smoked...about 5-10 minutes. WATCH THE PAN, it happens fast; I think this is probably where everyone else went wrong, leaving them with a burnt mess that ruined the pan. I turned the burner off, let it sit for an hour, and cleaned as instructed in #3 below. 3. After cooking, wash it with hot water and a plastic scrubby, never use anything else or soap. NOT the stainless chain mail for cast iron, NOT soap, use a plastic scrubby. If it gets anything particularly chunky on it, use the plastic scrubby and kosher salt as an abrasive. Dry it with a paper towel then over a flame for a minute or two..again, don't burn the pan doing this, it will ruin the seasoning.. Put a DAB or oil....not a tablespoon, or a dash, or anything in between....just a dab on a paper towel and rub it into the bottom and sides of the cooking surface and you're done. You should really feel almost nothing if done correctly. 4. This is a carbon steel pan, not your mothers indestructible old Teflon or even Sliverstone. You have to know how to season it, take care of it, and most importantly cook on it. Again, being American and a man, we tend to cook everything on atomic blast for maximum effect and doneness. Go USA. Not so with these types of pans. medium or medium high should always be the rule at best, and usually low to medium suffices. I cooked 2 sunny side up eggs this morning starting out on medium high heat for 60 seconds (covered), then down to low heat for a few minutes until the top was just finished and no longer runny. Yes...they SLID RIGHT OUT after freeing up one sticky corner. Trust me, not one was more shocked...and pleased... than me. 5. The pan will look caramel brown at first, then eventually dark brown...that's supposed to happen. The more colorful it gets the more non stick it gets. That's a beautiful pan right there to use when it looks like that. -The only cons so far, if they can be one, is that it is HEAVY...but it is supposed to be if you know anything about pans. This is a 9.5 inch, and if I get the 12 inch I can only imagine the weight....but for the quality it's worth it. -Secondly, although it is billed as a "10" pan" the sides are sloped up from the bottom sooner than most other pans...this gives you a bit less cooking area for things such as burgers, etc. Not a big issue, just noticeable when you use it. But again, worth it. -Lastly, since it is very susceptible to heat, this is NOT a pan to cook delicate things in such as crepes (this is the wrong pan anyway), or things that need high heat for long periods of time (it would tend to get away from you) but you get my point; this is a pan that will take getting used to, but again, well worth it. Overall, a solid pan that so far I love.

## Frequently Bought Together

- de Buyer MINERAL B Carbon Steel Fry Pan - 12.5” - Ideal for Searing, Sauteing & Reheating - Naturally Nonstick - Made in France
- DE BUYER 1830 Mineral B Element Series 4636.00 Neoprene Grip Protector 20 cm Length Neoprene
- De Buyer 5610.26A Mineral B Frying Pan, 10.2 Inch, Silver-Grey

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*Product available on Desertcart Vanuatu*
*Store origin: VU*
*Last updated: 2026-03-14*