How's your French omelette game? De Buyer PRO Carbon Steel Omelette Pan Review & Cooking Feature

UPDATED Prices on This De Buyer Pan: debuyer-usa.co... (affiliate link)
Uncle Scott reviews this De Buyer Mineral B Professional Omelette Pan. He shows how to season a carbon steel skillet and how to cook French omelettes in carbon steel pans. We might slide an egg or two as well. Is this French-made De Buyer the best carbon steel omelette pan. Find out with our big review and cooking feature.
*Top Carbon Steel Skillets*
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#debuyer #carbonsteel #seasoning #cooking #cookware #cookingshow

[@csmats5374]

"I am massive and powerful..." Lol! I love this guy! The excellent in-depth product info and the real world regular guy cooking with smart and experienced insight are why I'm here, but the laughs are what makes this among my top choices among KZbin channels.

[@mannyedwards2820]

Yeah I noticed that too, and also his point about cooking being the ultimate monkey see monkey do skill.

[@chongli297]

I just bought myself a de Buyer Mineral B Pro 9-1/2" pan and followed your directions for seasoning in the oven (I have a flat-top non-induction). Came out with a beautiful light coppery and perfectly even seasoning. I followed it up with a fried egg test and that egg was sliding around like greased lightning! My first experience with carbon steel and I am in love! What an amazing pan!

[@4realdustin]

So here is an update: my Mineral B pro omelette pan arrived last night, and I just gave it its initial season. It has got some of that blue steel going on, but I am sure it will get more and better colour after I cook in it. As for seasoning, Scott, mine arrived with a nice seasoning instructions sheet as well as a nice note from the CEO. Perhaps your comment about a lack of seasoning instructions helped! Can't wait to go slide around some eggs now; thanks again for all the inspiration!

[@UncleScottsKitchen]

Wow! When I told De Buyer about the lack of seasoning instructions on the card, they said they were going to talk to France (the HQ) about it... maybe that's why that is in there? No idea, but that's good that it's in there now. By any chance do you have a pic of the letter? If you do, you can upload it to me @uskunclescott on Twitter or search for Uncle Scott's Kitchen on Facebook and post. I'd like to see what they are saying.

[@UncleScottsKitchen]

I will look for it! Thanks!!

[@mdrudholm]

I have no problem making French omelets in my Matfer carbon steel pan on my induction stove. It heats at least as evenly as my prior gas stoves. It's not a little junky induction hot plate, though.

[@mike333h]

I received my 11" Omelette Mineral B pro yesterday, and wow! Videos do not do this beauty justice. The only other carbon steel I have had is the Lodge. I didn't understand 3mil till yesterday lol. Love the videos, and it's amazing how many other channels are mentioning you now.

[@pibgorn]

I really enjoy watching your techniques. Those are omelet goals & I do want to buy one of the omelette pans after seeing this.

[@vikramparanjape]

Ahh a skill that eludes me … I can make a semi-French omelette. A French-Western hybrid

[@brennantorretta7749]

I do kind of a tri fold wallet kinda thing

[@alexislecoarer1685]

Hi uncle scott ! I receveid mine today and my first french omelette does'nt stick ! 😊 It's funny because as a french, is the only way we eat omelette in a lot of french family. I'm a little bit shocked you paid 120 dollars for you're pan, i pay mine 65 euros, but i'm in France. It become my favorite pan in 1 hour.😊 For the second time of cooking in my pan, i made "cordon bleu" for testing the oven safe handle, and it works like a charm. I'm a big fan of de buyer, i have a lot of the affinity collection and i love it.

[@arthurgumbus3969]

Scott, I have a 5 burner 50 Amp 240V Wolf Induction cook top, (1 - 10 1/2" and 4 - 8", the 8" burners can be "Bridged or Combined" into 16" x 8 or 16" x 16" !!). I have De Buyer & Malfer & Smithey carbon steel skillets and Wagner Ware cast iron pans. I do think that perhaps your comments regarding induction are based on your experiences with that tiny Burton 110V induction counter top burner you use. My experiences with the Wolf induction cook top are 180 degrees different than yours seem to be. The carbon steel heats up very quickly and evenly AND UP THE SIDES and cooks flawlessly and no warping (I start low and then move to 1/2 to 3/4 power. Likewise the heavier vintage Wagner Ware cast irons do take a longer time due to their mass but also cook great, especially browning protein. My favorite Wagner Ware is my #10 size Chef's Skillet which is a 1338. It looks like a cast omelet pan such as my De Buyer Pro Omelet (nice pan the handle stays COOL). You can find Wagner Ware Chef Skillet in #9 size 1386 and are more common than the rarer #10 and I do suggest you look for one. I do think you will find it amazing. Keep up the good work and hope you do not find this information a criticism but rather a view of induction from a user of a more capable burner. Gear DOES matter as many of your reviews show. And in that vein you NEED to review the SMITHEY carbon steel pan... it is just a fantastic cooker and beautiful ... Cheers, Art

[@michellebonano6944]

Great to hear about your wolf induction working so well with the debuyer carbon steel pans! I also have a wolf induction and love it. My model has an 11" and four 8" burners. I can't bridge all 4, but I can bridge 2 at a time in any direction. I currently have an assortment of lodge and le creuset. My larger goose pot and braisers do not heat up evenely on my wolf for searing but once they're hot they do low and slow flawlessly and I havent had anything warp yet. I'm about to invest in Demeyer atlantis sauciers and proline fry pans, undecided on their saucepans. I've been eyeing debuyer and smiithey's for carbon steel. Do you have any insight on Smithey's with your wolf? I'm also looking for the ideal stainless stock pot for induction and have been wavering between fissler profi original disc bottom and an all clad D3. I appreciate this chanel @UncleScottsKitchen as well as Jeds.

[@arthurgumbus3969]

@@michellebonano6944 I have two Smitheys they work great on induction. I have found that Viking Stainless works extremely well on induction. Also Calafelon (sp?) stainless works great. All carbon steels work very very well. I do wish that Scott would get himself a real professional induction burner. Wolf does sell individuals to build a customized top. All cast iron pans and ovens work super on the induction. Actually cast iron works best IMHO.

[@ryanbonner25]

'i am massive and powerful' was a nice moment. ordered one of these today, looking forward to using it. cheers.

[@UncleScottsKitchen]

Awesome!! Fantastic pan. Post back once you get it and do some cooking and say if you like it if you have time.

[@xJohnDoughx]

Wholesome video, I‘ve made my peace with not getting the edge to cook the omelette on an electric stove despite excessive pre-heating.

[@4realdustin]

Scott thank you as always for these reviews and demonstrations. The timing is super, because I have actually been debating over the last few days whether or not to buy this pan! I think I am going to spring for it.

[@shigemorif1066]

When I saw that fork technique, it reminded me of Jacques Pepin’s omelette video where he says “you want the smallest possible curds” in his French accent. Great omelettes and video!

[@mikefisc9989]

Jacques Pepin is the omelette master. I still refer to his videos and techniques if I'm not getting the results I want. He also emphasizes while beating to completely break the egg down so that there are no discernible pieces of the white remaining. This is the area most home cooks, myself included, tend to skip due to time/convenience.

[@kencrane9726]

Nice video, thanks. I’m waiting for a 9” pan to arrive. We have an electric cooktop but I purchased a Iwatani gas burner just so I could enjoy the benefits of cooking on gas. I liked the 2 plate flip, may have to try that when working to impress the wife. 23:52

[@superd222tube]

Well done man. Nailed it!

[@Philobiblion]

Fun video. A few months ago I got a De Buyer La Lyonnaise 7 7/8" Carbon Steel Fry Pan for $30 which I mainly use for eggs but sometimes fry other things (WHAT!!!???). Yeah once it's seasoned, it doesn't matter, so long as you don't use soap on it or scour it. In fact, when I make an omelet, I don't even stir with a steel fork-- I use something made of wood or whatever; but not metal. The La Lyonnaise model is the opposite of the pro omelet pan in that it is very lightweight and probably only about a mm thick. Heats up instantly on a gas stove and doesn't get hot spots. Just the right size for two eggs. I like it. By the way, I traded out my complete set of vintage cast iron for carbon steel a few years ago and haven't looked back. I still use the cast iron for certain things, like cornbread, or making a large quantity of stuffing or ground meat, but I pretty much stick with the carbon steel because they are lighter and heat more evenly. I have Matfer Bourgeat, Mauviel 1820, Rösle forged iron (from Germany) and De Buyer and I think De Buyer is the best overall, although I can't exactly say why. They are all good.

[@jordanthomas1107]

I just wish the shape of the pro was the same as the regular - I love the simple design of the original handle...

[@ambabamba7271]

Couldn’t agree more “disgusting & despised induction”😬Just ordered the MINERAL B PRO Carbon Steel 11” Omelette Pan & I can’t wait to receive it! I LOVE a French Omelet & my family regularly eats very buttery more “wet” scrambled eggs. (Dry eggs are so gross, lol!) So needless to say I’m super psyched to get this pan & get to cooking. This review is great. Thank you!💛🍳

[@susanchakmakian4482]

I love my omelette pan. I don't have the Pro but the original. It's a must have.

[@dbkfrogkaty1]

I have one too. Excellent pan.

[@colt10mmsecurity68]

As a I watch this video, Gordon Ramsey’s “HexFAD” pan commercial pops up. Those are junk. Carbon steel is the best.

[@Visitkarte]

Thing is, those hybrid pans aren’t even more nonstick than a regular well seasoned carbon steel pan.

[@Podus81]

There is no best

[@colt10mmsecurity68]

@@Podus81 You’re completely correct…. If you can’t cook.

[@Podus81]

@@colt10mmsecurity68 hmm, so you cook tomato dishes in your carbon steel?

[@Visitkarte]

@@Podus81 I don’t cook tomatoes in a pan. I cook them in a pot.

[@isabelab6851]

Definitely getting this pan, after so much research…this is perfect. Thank you for great video and much instri

[@benoithoyos9148]

Great Job Uncle! Thanks for this kind video! Don't change anything, it's perfect like that! Merci pour cette délicieuse omelette française. ..et une "De Buyer" extraordinaire 🇨🇵🐓👌🏻

[@lawrencefalkenhausen2475]

Great tip about the clarified butter, I didn't know the use of it would brown the butter or make egg look brown.

[@tizian138]

Amazing channel i love your work and dry humour

[@BioHorror]

Nice pan! question for ya, the omelettes look raw on top (uncooked, snotty) Do you not flip and cook both sides done or do they finish cooking when rolled up?

[@samuelbrainsample]

I bought the 9.5” omelette pan based on your review. I’m going to season this in the oven this time.

[@UncleScottsKitchen]

Post back and say how it goes!

[@arnoeckstein6783]

Cooking is a muscle memory according to Claire Smiith. Practice, practice, practice. Just like going to Carnegie Hall. Keep up the good work and enjoy your great food.

[@Moundofspring]

Found your channel this week, loving the content. I have one tip … you don’t need to put eggs in the fridge. Keep them at room temp.

[@MrWoowootila]

Bought this pan in the 11” after watching video. Use a Teflon oxo which is great, but want to move away from the possible health concerns of Teflon. Seasoning in the oven worked great and this pan is almost as non stick of a Teflon pan. I use this pan for eggs only. Best carbon steel pan I have. The only negative I can say is that it is heavy and can be difficult to slide off a omelette because of the weight and handle design. The quality of this pan could last generations.

[@stenmartens7179]

i've been struggling with the induction stove for the past 1,5 years with my carbon steels. sooner or later they always warped and as you've mentioned here they never really heat evenly which is just plain annoying and for me beats the purpose of using the pan. last month i decided to sstop my attempts with carbon steel and get an enammeled cast iron skillet from le creuset. although it doesnt cook eggs as beautifully as the carbon steel pan, it poses less heat issues. the eggs will always stick a little bit, but they do crisp loose with the use of a spatula

[@gizzardlips2]

Let's talk about the handle. I know it may be a little more comfy to hold in general, but, besides having the ability to go in the oven, is it a must-have over the regular handle on these 11" pans?

[@UncleScottsKitchen]

Definitely not a must... the two main reasons are the oven-safe ability (most important) and the fancy looks (second). But the regular handle with the little medallion is good-looking too. Nothing at all wrong with the regular version!

[@mikefisc9989]

My only complaint, a minor one at that, is that the DeBuyer Mineral B Pro handles are a bit narrow compared to the regular Mineral B handle. I feel I have a bit more control over the Mineral B as compared to the Pro.

[@wallypez]

Use Demeyere Proline seven ply, actually designed to optimize induction cooking. I have been using that combination for thirty years. I have an inexpensive induction range. Medium high heat with adequate preheat always gives perfect results. No sticking.

[@inlikeflynt56]

The beard/beardless trick was amazing😜 Great videos my friend

[@UncleScottsKitchen]

Sometimes it takes me four months to do a video!

[@eric29armstrong]

I'm surprised how few people are acknowledging it haha

[@SauRoNZA]

Just discovered your channel and had such a laugh at the dry humour I immediately subscribed.

[@Magnum756]

I'm waiting for carbone plus version w/tubular steel handle. Imo DB's most functional handle by far.

[@BeeBop031]

I recon you need to get yourself a good induction top. I have an AEG induction, I use de buyer carbon steel pans, Demeyere Atlantis and a variety of triply pots. All of which I’ve had no issues, tbh since my change over from gas to induction I do believe all my cookware is far happier, easier to clean. I’m a professional cook, I’ve used high powered gas tops all my career and in the last year changed over to induction in both a professional setting and home setting. A true game changer

[@fishypictures]

Dude, I took over two years perfecting the breakfast omelette, I had a true inspired moment when I was passing through LA, I stopped in at a restaurant for breakfast and the cook was visible to the customers. I noticed he used a very minimal amount of beaten eggs, about 1 eggs worth. From that point I practiced 1 egg omelette that seems like a three egg omelette . I have the secret. I will share it only with worthy talented people. Practice, practice. Gas only!

[@johnsanford3596]

You're close. It's not about "1 egg vs 3 egg", it's about how DEEP the egg is in the pan. Ya just gotta go bigger with the pan as you add eggs, but not too big, most folks don't do that. After all, why should you? You don't with scrambled eggs or an American omelette, right? With those, ya just grab whatever pan is handy.

[@joeidaho5938]

The worst thing I ever have to clean up is badly burnt sauce pans. It happens when you have an elderly mother...lol. If it's a stainless steel pan, I just pull out the cordless drill and wire brush...lol...and it cleans it up like a charm. Some burns just won't clean up with a scouring pad...and sometimes not even with a metal-based scouring pad. I love your take on seasoning!

[@dmb3428]

I use carbon steel on electric and gas, the key with electric is low heat especially with eggs...I never cook above medium heat settings on the electric, I also keep my 9.5 omelet pan as my dedicated egg pan and only rinse it out with hot water when done and wipe with paper towel then micro thin coating of oil till the next day. If I need to sear a steak I use a larger size pan and use it on my outdoor gas. I might pick up one of these pro models just so I can use it in the oven, I also have a matfer which does go in the oven but I lean towards liking the debuyer slightly more. I also just ordered the 11" pro, love the looks of it

[@StevenvanderGraaf]

Induction, if you learn to cook on it, you love it more than anything else. Easy to learn, hard to master

[@pascalpesce4806]

Le vrai secret c'est la matière grasse utilisée sur la dernière omelette. Le beurre clarifié donne un petit goût de noisette et à un point de cuisson et un point de fumée proche de celui de l'huile.😉👍👨‍🍳

[@frankpamplin2508]

I don’t think I would demo with portable induction as it’s not a true test on how fantastic induction is. But your right in matching the flat part of pan to size of induction coil. I have several CS pans cook with them daily and I have absolutely no problem.

[@twoknife]

When you get into the territory of full surface induction, it is the other stoves that are heating unevenly. No more matching sizes or keeping it in exactly the right spot.

[@UncleScottsKitchen]

Which stove brand and what model? I might get one at some point. How much do you think it would cost to get into the level you are talking about?

[@frankpamplin2508]

I have GE Cafe. It has five distinct burners. Bout $3000 as I remember

[@twoknife]

@@UncleScottsKitchen I am on a Bora X Pure. They are in 4 grand range. That's pretty far on the premium/luxury/designer side with a hilariously expensive cooktop extractor. That said, I have used cooktops in the $1000 range for years. As long as it has multiple zones and you match the pan to the best fitting zone and keep it centered, you will have a good time. Full surface just makes it effortless. Put down on the surface and it works perfectly anywhere, but you pay for that luxury.

[@alxs2666]

I’m French and i say this isn’t cheating 👏👏👏

[@UncleScottsKitchen]

merci beaucoup!

[@thudang3039]

Appreciate the detailed video. I'm also playing with induction these days, and I'm definitely noticing that it's not as enjoyable to cook with as my previous natural gas stove burners. We moved, so I'm still trying to figure out what's "best" and the induction definitely has its uses, just not sure I'm loving it as much overall...

[@Hellboy700]

Nice work on the electric stove top. Looks great. You should be proud of yourself for the skill involved to make a french omelette in a carbon steel pan. Kudos to you and to de Buyer. Added to my Xmas gift list.

[@CoolJay77]

Great tips and instructions.

[@OpenMindedForever]

Superb authentic video! Bravo! Bravo! Bravo! My kudos!

[@KevinBReynolds]

Looking good Uncle Scott. Thank you!

[@denniskirschbaum9109]

That looks nice and extra points for not using a Teflon pan!

[@UncleScottsKitchen]

Thanks, Dennis! Definitely no Teflon around here!

[@hambonelouis]

Great vid, Scott. The best in the game! ✌🏻

[@UncleScottsKitchen]

Thanks Hamilton and good luck in F1 this year!

[@MichaelFrederickPhoto]

Scott, #1. Love the channel. i got the 10.25 Matfer Blk Series on ur review. My #1 complaint is the actual cooking surface is like a 8.25in pan. On that 11in, really looks like you are getting a wide area to cook. Would you agree?

[@cis6mod]

When you cover De Buyer mineral B pro, it is always very temping. Maybe I am going to use my current Matfer as an omelette pan and buy De Buyer for the main task. Great review btw.

[@hepgeoff]

Great episode today! Unfortunately I still can't pass the egg test on my 9 1/2' Mineral B carbon steel pan.

[@UncleScottsKitchen]

Watch this video and if it doesn't help, ping me again and I will help you figure it out kzbin.info/www/bejne/p3rIoKKEfdqLabM

[@pinkpigletparker8703]

I got so disgusted trying to season my pan I threw in the closet 4 years ago. Now I finally took it out and it is in the oven and I'm afraid to open the door to see how it came out. Scott could literally start a mail in business and have people pay him to season them. If this one didn't come out, I will say to myself again "I should have gotten the seasoned one." 😂

[@dbkfrogkaty1]

Thank you for this in depth review Scott. Excellent job as usual. I was happy to see you make a French omelette. You did an excellent job. I've made a few that came out ok but I get more failures then successes. Mine are two egg omelettes. Maybe I should try a three egg version. Think it will make a difference?

[@jojoanggono3229]

Hi Doug. Perhaps you should try with more egg, 4 eggs would be nice. It's difficult working with too little material on a big pan. I believe when cooking omelette we should pick pan size to suit the number of eggs. Else the eggs are all spread out thin and what you get is fried egg instead of soft omelette. Or if you use gas burner, you can tip/skew the pan and just use one side to cook the egg.

[@dbkfrogkaty1]

@@jojoanggono3229 I was using my Mineral B 9 1/2" omelette pan. At most I might try a three egg.

[@Bluespower1792]

I highly recommend you watch the original Jacques Pepin video on this.

[@UncleScottsKitchen]

Watched it a million times! He uses a nonstick pan...

[@BrentRose]

Hi Scott! You previously called the original debuyer omelette pan your number one favorite. Now that it's been 5 months since you made this video, has the pro version overtaken the original for the top spot? I just have an electric range, so I would probably do my initial seasonings in the oven, But after that I really just want it for eggs, So it doesn't really need to be oven safe after first seasonings. Think the Pro is worth the extra $25? Thanks as always the great videos!

[@wngimageanddesign9546]

What a gorgeous looking pan! Nice review!

[@nhojcam]

amateur tip: for this size pan use 2 eggs. 3 eggs is almost too much for french omelette in a pan of this size. also, underhand the handle from the end when you pick up the pan and are ready to roll the omelette onto the plate.

[@HappyGuy11]

Love those French Omelets!

[@philipp594]

You are cooking the omelette on too high heat. I bet your curd could be much finer.

[@PDXTundra]

Great video! Just subscribed, thank you!

[@UncleScottsKitchen]

Thanks, PDX! Welcome home!

[@JimMorrison-m8x]

I'm humbled by his powerful beard growing ability from one shot to another.

[@asland408]

Great Job Scott! Thank you!

[@robertjason6885]

Scott, if you don’t plan on oven use with your DEbuyer omelet pan.. alas, no frittatas… other than the handle coating, is are the pro and regular omelet pan identical? Or, are there thickness differences? Also.. try a 1/2 teaspoon of water added whilst flanging the eggs. Makes them fluffier. Terrific video, as always.❤

[@Nope145]

Nice job rolling the omelette 👍. It may not be exactly French but it is Scott French

[@UncleScottsKitchen]

I should call them "French-style" omelettes and give myself some wiggle room!

[@Baskeeper]

Always nice to watch !

[@AlexT-sy6nm]

Great content and thanks for the reviews Uncle Scott! Between the 9.5" and 11", which one would you recommend for a stovetop whose largest burner is 7.5"? I can't seem to find info on the bottom/cook surface of these pans which look smaller than the listed diameter. Hoping the 11" 's bottom surface wouldn't be too much bigger but i'm open to the 9.5" version, thanks!

[@schmiddy8433]

Only old soaps with lye damage seasoning. I use soap after every use and have a perfect glassy seasoning on all my cookware.

[@paulhughes3961]

You said that the Mineral B pan could not go in the oven. I'm not sure why because I seasoned mine in the oven and I use it in the oven from time to time. And the enamel coating on the handle is fine

[@winston9971]

Great content. I’m a little late to the party here. Just wondering why you don’t like induction cooking. I have had now. We’re redoing our kitchen and considering switching from gas to induction cooking What are your thoughts.

[@jdhsingi]

Wonderful video and the pan seems great. It must have taken a long time to shoot this video.....from the initial seasoning to the French Omelette you had enough time to grow a beard :)

[@biggianthead17]

Try the Matfer Bourgeat 11 7/8 inch pan... at $79 is a steal... and it works amazingly.

[@jefflawson7468]

I always enjoy your videos looks yummy❤

[@UncleScottsKitchen]

Thanks, Jeff!

[@tspidey007]

For the initial seasoning, why did you not use the classic Matfer Bourgeat initial seasoning method?

[@wozzinator]

I know this video is for the Mineral B Pro, but do you think we’d be able to make a Mineral B oven safe up to the same temperature as the Mineral B Pro line by just removing that rubber bee logo that is adhered (?) to the handle?

[@slumbercat]

Nice, but a bit confused why didn't roll it in the pan .... I can do it with one hand ...

[@rodbass4050]

Hey Uncle Scott, skip the Induction part and save your pans.

[@UncleScottsKitchen]

That is good advice! I feel compelled to try these pans on induction for the reviews because so many people with inductions are thinking of buying the pans.

[@fbmg8547]

Great video sir

[@DianaLatexlover]

Mit einer Pfanne aus Eisen auf einem Ceranfeld so hin und her bewegen hinterlässt deutliche Schrammen auf dem Feld. Ein No-Go 😮

[@justinlindsay6406]

Thank you for your reviews! If you can, please review a Falk Frying pan. It is super hard to find anyone online with reviews on this brand.

[@lawrencefalkenhausen2475]

I been waiting to see if you would do cooking video or more specifically a wok video that includes the use of a portable gas burners. The Iwatani 35K BTU portable burners seem to be good option for those us with a glass cook to improve out stir frys.

[@groovyshades1294]

Great vid Scott I’m trying to buy one of these it is not easy to buy one in the U K trying to get one from de buyer but they only send to France I’m also trying to get one from butch de but I think they are out of stock but here’s hoping I can get one soon. I have an induction stove I can’t get gas cooking in my house a real pain in the but thanks for your vids good stuff mate

[@CharlieDoubleWhiskey]

Can't you move the pan around over the induction burner just as you did with the gas burner?

[@NicolauWerneck]

This guy looks like an engineer

[@user-yz1dl3eu8l]

Hello Scott, interesting ; I never saw the yoke breaking in my family to make an omelette. Moving first all the stuff with the fork and naturally the yokes break, then add stuff. Second, all the shake of the pan the same. Your way is the restaurant way, but French never eat omelette at restaurant, they eat it at home. And there are generally many ways to do it ; some like it 'baveuse' some not, with many things inside, or not, etc.

[@helmanfrow]

Get yourself a wireless mic that you can clip to your shirt collar or hat brim, and the receiver of which you can plug directly into your camera or phone. The market presents a glut of options. This is the cheapest and easiest way to level up your audio.

[@macrotech6507]

"Despised induction cook top". I have been using a single hob induction cook top since 1999 and will never go back to gas or electric. I have carbon steel skillets, 2 cast iron and 3 Kuhn Rikon pressure cookers. The thing about it is you have to spend the cash and get a really good one. Don't even bother with target, walmart etc. I have had 2: Cook Tech from 1999 to 2021 and Volrath from 2021 to present. Commercial grade and 220v. Yes a bit pricy(I think the new Volrath was 2200$) but well worth it. It gets so hot so fast its ridiculous but supper accurate ie melt chocolate. I tried one cheap one once and that was enough. You cant blast it to full power with the carbon steel or cast iron right away on a cold pan or you will warp the pans level. start low for a couple of min then gradually increase to the power level to get the heat you need. Just my experience.

[@nertsch77]

Hi, thank you for your reviews! I wonder why you never test the De Buyer "Carbone PLUS" series. It is basically the same al "Mineral B", but intended to be a work horse and doesn't have all the Bells and Whistles (Beeswax coating, nice logos, nice packaging) like "Mineral B". Therefore it is much cheaper (half the price, even if you take a Carbone PLUS with a stainless steel grip).

[@georgedoolittle9015]

Julia Childs has a gold standard omelette "pan flip roll" icymi from Days of Yore might not be applicable. Great channel going on forever now even greater therefore.

[@rukiddingme7]

Guess you could move the pan on the induction like the gas stove.

[@kohort1]

Im not sure what I'm doing wrong. My de buyer is seasoned and it's mostly nonstick from the start...but not to the point my egg slides everwhere. It still has to fry and release. As for omelettes, i can get it to slide, but if i stir and shake too much right away to get smaller curds, it still sticks. Advice?..use flat top, avocado oil seasoning...

[@GrowLLLTigeRRR]

How significant is that upward bow in the center of the pan. I have a De Buyer Mineral B Pro 12" that I bought last February on your recommendation, and mine is about 2 mm difference from center to edge. Is that within the acceptable tolerances at De Buyer.

[@blueback21]

Do you need to oil the base/ underside of the pan to seson it as well?

[@maxsalvater2249]

Uncle Scott another great video thanks, with your connections with deBuyer do think the make a 8 inch pro mineral b like they make in standard mineral b? That 11 inch is one big omelet pan...

[@charlesjacques750]

Would the smaller 9” omelette pan heat up better for the in pan roll with a fork on the electric flat top? Would the 9” Matfer omelette pan be any better?

[@acaciomadeira5147]

When u use spatulas you should use red colored spatula their used for cooking with heat not white ones

[@johnmatrix5390]

Can you make a video about the difference between the omlette pan vs the normal mineral b pro? Are there any other differencences in daily cooking. I was looking to buy one for different tasks, like steaks, scrambled eggs, sometimes omlettes...Would be normal ok or schould I buy the dedicated omelette pan?

[@MoveZig42]

I just got the normal pro a few weeks ago and have been able to make omelettes, it's a real workhorse. But you could do the other stuff in an omelette pan too. IMO there's no bad choice

[@robbieevans6536]

Good looking omelettes.

[@jameyhaz]

wonder why more double-burner stoves don't exist? wouldn't this eliminate hot zones? maybe do a solid square gas pattern?

[@GeorgeSemel]

I like that Omelet Pan. Not going to buy one, since I have a 9-inch one. Since I am alone, it's plenty big for the 2 to 3 eggs I cook at a time. I like gas stoves and well wood. Wood may take a little more time and it's a bit more work to control the heat but I got piles of oak around so it's almost free. It makes up for egg prices these days. Learn to cook an egg and you pretty much can cook anything.