The pan is made of forged iron with a wall thickness of 2.5 mm, heats up quickly, and reaches high temperatures. It is suitable for all types of cooktops, including induction. For dishes that need to be fried crispy and crunchy, iron pans are the perfect choice. After seasoning, a dark patina forms on the surface, which intensifies with each use and acts like a natural non-stick coating. The more often you use the pan, the better the results will be. You can securely hold the pan with the riveted handle made of band steel. The handle heats up only near the body, while the end of the handle remains only slightly warm, allowing you to touch it at any time.

It is important to use moderate settings when handling the pan, as it heats up quickly. Never heat the pan empty, and if you have an induction cooktop, do not use the booster or turbo function. The pan could warp and bulge at the bottom. Additionally, always use a cooking plate that matches the diameter of the bottom. Using too small cooking zones can cause the pan to heat unevenly and also warp.

You should clean the pan only with hot water and a kitchen cloth. If you wish to clean the pan with dish soap, we recommend rubbing it with a little oil afterward. However, never soak the pan in water for long periods, and do not put it in the dishwasher under any circumstances. You can consider your mission to find a great pan for crispy frying fulfilled with the de Buyer iron pans from the Mineral B Element series.