What's the major issue with Mineral B Frying Pans?

People LOVE Mineral B cookware, and for good reason. They're one of the leading brands of carbon steel cookware on the market. But, the handles can be a problem if they go in the oven. In this video, I'll show you what happens if you abuse your Mineral B.

[@ckost2308]

When I bought deBuyer, I decided to buy the Mineral B Pro, with stainless handles, didn't want to deal with Epoxy coatings/inserts on handles. I feel deBuyer makes the BEST carbon steel skillet on the planet. Great info. Jed, nice job!

[@Cook-Culture]

Good choice! Thanks

[@beefuzzy310]

Ha, just did the same thing. After seeing some people purposely burn off the handle coating, I didn’t want the fumes or the hassle.

[@hepgeoff]

Great info as always, Jed! I seasoned my De Buyer Mineral B pan in the oven at around 400F for about an hour. It discolored the handle a little bit, but no major damage. We have an electric stovetop, so I wasn't confident I could season it well enough on that stovetop.

[@Cook-Culture]

Perfect, Geoff. The oven is my fav.

[@philipstaite4775]

I have 3 De Buyer carbon steel pans. Mine are from the Carbone Plus line. At 3 mm these are thicker than most carbon steel pans. They have the same shape handle as the Mineral B line, but no oven limits. I’ve read conflicting reports about the Carbone Plus line - they have the same coating as Mineral B, but thinner. They have no coating. Or that they have a powder coating. Whatever the reason, De Buyer says they are oven-safe. I believe the handles may be powder coated. They look like the day they came out of the box. They do *not* take seasoning, but they do not feel like they have any kind of epoxy coating, nor are they shiny. I picked the Carbone Plus line because when I started my carbon steel journey I was using an electric glass-top stove. I knew I was going to have to oven season them so I didn’t want the coated handle. I also was worried about warping with the glass top so I wanted as thick of a pan as I could get - without going full cast iron. These pans have been great investments. They have taken the abuse of my learning how to prepare and maintain carbon steel, how to cook properly with it (compared to teflon-ish non-stick), and how clean it. I’m a big fan of De Buyer carbon steel, whatever line you pick you can’t go wrong with them. Knowing what I know now, I’d probably go with Mineral B Pro if I was starting over. Though I’ll never give up my Carbone Plus pans!

[@qifgt]

Yo ,is carbone plus with hollow stainless handle ? What size ur pans are ? 24cm(or under) 3mm thick ?

[@miesals]

@@qifgt there are Carbone plus with the Hollow handles (5130) and the flat handle (5110). The manufacturer gives the same guidance for the flat handle as the mineral b (200 c for 10 min) and the hollow handle is is listed as oven safe with no limit

[@qifgt]

@@miesals yes im gonna try hollow one its so cheap ,and allready have darto. Thanks bud🫡

[@PIANOPICTURES]

I wonder what do you mean by "no oven limits". For Carbon Plus line It has written it all over the place, "do not exceed 400°F for a maximum of 10 minutes", for example, in the user manual on their website.

[@philipstaite4775]

@@PIANOPICTURES Apparently De Buyer offers the Carbone Plus line with 3 different handles - stainless steel, plain steel (what I have), and a powder coat. The powder coat probably shouldn't be left at high temps in an oven for long periods. I can atest that the non-coated ones are fine after typical oven seasoning. When I initially got my pans (I have 3 of them) I did several rounds of oven seasoning on each.

[@sankh0]

Why does de Buyer coat the handle? So much extra work for no benefit, not even a cosmetic benefit ( I like the raw steel look)

[@dbkfrogkaty1]

A fair question. I think it's for comfort and the look would be my guess. I don't think theses pans are made to spend a lot of rime in a hot oven.

[@richardwillford2418]

The coating it to prevent rust. Otherwise you'll have to season the handle, too. Best way around the "problem" is to season on the stove top.

[@xferme]

I really like the feel of the coated handle. But in my mind you should just go pro for all models except for pancake and the omelette one. Especially if you do not have a gas stove.

[@maxcontax]

I have this skillet and just scorched the Hell out of it seasoning it upside down on my Weber gas BBQ. It’s fine! Works well! The handle is cosmetic. If you don’t want to coddle the skillet just burn off the finish and the plastic doo-dad in the handle, and drive on.

[@sankh0]

@@maxcontax yes that’s what I’ve done. The handle is now like my Bellarini carbon steel pan. 👍🏼

[@TheCuriousNoob]

I don't have a carbon steel, but a thick stainless pan from Demeyere. It doesn't have a rivet handle it's totally smooth inside so it's awesome to clean. I think anyone who is going to want a pan for oven use should just steer clear from anything coated. Coatings WILL wear off, it doesn't matter how fancy it is. So anything coated will not last a lifetime.

[@Cook-Culture]

Very good point, and great choice on cookware!!

[@PapaCowboySr]

I should have done my homework on these pans from the beginning. I have 4 pans that are all Mineral B . Have seasoned in the oven twice and the handles are fine,but I would have purchased the pro pans if I had to do it over again. De Buyer though is a great line. I do love my pans . It would be nice to have gas stove tops,but for now Im stuck with electric.

[@abc-iq9fk]

I seasonned all my De Buyer carbon steel pans 3x each in the oven for 1 hour at the max temperature (250° Celsius) with no issue. I just have a little spot that you can barely see from where the handle was touching the grill, being upside down. As far as you don't touch the handle and let it cool you won't have any problem. And I would add that I don't like the Mineral B handle, which is too slick & slippery compared to the more textured & grippy Carbon Plus one.

[@Cook-Culture]

Good to know, thanks!

[@Defcon2000]

FYI: There are also "de Buyer Mineral B" pans with removable handles. This might be an option for you in some circumstances (Like camping trips. Or if you want to season your pan in the oven, but your oven is too small for a big pan with a long handle).

[@Kmuggle]

I've seasoned my Mineral B in the oven at 450F for an hour several times and the handle is just fine.

[@Cook-Culture]

Nice!

[@gabrieldomocos7570]

Got matfer for this reason. Dont have gas so oven seasoning is the only option. De buyer will pivot eventually. Thank you for the vid!

[@Cook-Culture]

Good stuff!

[@DR-nw7xn]

I bought 2 Matfer pans....Both warped during seasoning process and spin like a top on the stove top now.

[@southern842]

Is the standard blue carbon steel debuyer an good? Whats the purpose of bees wax?

[@FireFire_HehHeh]

When it came time to buy my first, because of this epoxy business, I ended up buying a Matfer. I wonder if it is an incentive to upgrade to the pro, but it just pushed me to another brand. Season the handle once and you’re done. I just don’t see the point in what they did with these.

[@Cook-Culture]

That's quite common!

[@colt10mmsecurity68]

If you can’t go from stove top to oven, the pan is junk. Being a welder, I took a mineral B 11” pan the day it arrived and torched off the appoxy and the little plastic piece on the handle. I did it carefully without warping it. Best thing I did was remove the “mistake” that de Buyer made.

[@TN-vf3cr]

I dont have a torch. Will long time jn the oven remove it as well?

[@colt10mmsecurity68]

@@TN-vf3cr yes but it will smell up your house. Just go to Home Depot and buy a propane handheld torch. The ones you screw the little green bottles of propane to. It’ll cost you $30-40. Use it outside and just keep the torch moving about the handle. No need to get it “red” hot. In fact, that would be too hot. Just get it hot enough to where you see the plastic like coating burning/melting off. Then let it air cool, don’t quench it with water.

[@maxcontax]

I got rid of that impediment too, just seasoned it upside down in a gas BBQ for 45 minutes, expoxy and plastic doodad all gone. It is a really good skillet, competes head on with my Stargazer cast iron and costs less.

[@colt10mmsecurity68]

@@maxcontaxGood idea… bbq. Whatever it takes. I just ordered a new 8” de buyer “access” blue carbon steel pan for use on a camping stove. It’s strictly going to be used for some tent camping and will never see the inside of an oven. So, I’ll leave that handle alone with that one pan.

[@tomdonaghy8757]

@@colt10mmsecurity68 should work great! I went with an 8” Lodge cast iron for the same use.

[@qifgt]

Aint carbone plus(hollow stainless handle) fix problem ? Anyone know how thick 24cm carbone plus is ? Its similar price

[@gopdogg]

I've used my Mineral B pans in the oven up to 475 degF with no issues for over a decade. The finish on the handles still looks like new.

[@Cook-Culture]

awesome

[@markir9]

Great video. The only thing that would concern me about putting standard Mineral B pans in the oven is: does the coating emit toxic fumes as it burns off? I.e it might be safest to burn off the coating *before* using it to cook food.

[@Visitkarte]

I am not that worried about the esthetic of a epoxy handle but about potential fumes getting out of it if you overheat them in the oven. Is hot epoxy setting free fumes? I know fresh epoxy is toxic when you heat it. What about reheated epoxy?

[@daveb3562]

Same. Makes sense. Epoxy is a chemical and you are heating it up, I wouldn’t want my food exposed to that. I use mine for stove top sautéing only, usually fish. I also have a made-in which has a steel handle so I don’t have to worry under the broiler and use it for 95% of everything. Not sure what the point of the epoxy handle is other than esthetics. It’s not a dress, it’s a pan, don’t worry about esthetics😂! I use my vintage Wager cast iron for cast iron homemade pizzas which have to be in the stove at 500 for 20-30 mins.

[@peterl.104]

I also have similar concerns, including vaporized epoxy sticking to the oven. I switched to carbon steel to get away from potentially unsafe reactions I don’t see or can’t quantify from nonstick. It makes sense to me to skip the Mineral B or just never use it in the oven.

[@Cook-Culture]

Yes, go for the Mineral B Pro

[@Visitkarte]

@@Cook-Culture I did and I already regretted it. Why? I bought the 28 cm / 11 inch omelette pan Mineral B pro, cost me almost 90$ and I already regretted buying it because it’s heavy but the handle is very uncomfortable for me, stainless steel, looks cool but very slippery, weird steep, too slim and no helper handle. Very unbalanced in the hand, I might try to sell it. Very disappointed. I love how it cooks but the handling is a nightmare. Darto pans are absolutely beautiful and I don’t mind their weight because of the very comfortable handle. Needless to say, I am tiny. Just 5 feet short.

[@dbkfrogkaty1]

This is why my first two carbon steel pans were from Matfer-Bourgeat. Their pans are nice and thick, no coating on the handle, can be seasoned in the oven or the stove top, and like de Buyer, will last forever. I have three de Buyer pans (Omelette, and two crepe pans). All seasoned on the stovetop. No need to go in the oven. That's Matfer-Bourgeat pans job!

[@norhal]

If they felt the need to coat the handles, why not coat them in ceramics instead? I don't see where Epoxy had to take place?

[@RyszardRudy]

I have suggestion for another topic: is it ok to cook in carbon steel pans with a lid on? Or just better get an stainless steel or enameled pan for that job?

[@djC653]

I think you're good there. I use a lid for stuff like melting cheese on my burgers but it doesn't stay on long. I really don't think your seasoning is at risk here if that's the worry

[@guglielmogennari7888]

it's not that the ban is due to the fact that above certain temperatures and for a certain time the handle releases toxic substances?

[@richardwillford2418]

I’ve seasoned three different Mineral B pans in the oven. Each pan was seasoned three times at °250C, for an hour each time. All handles remained immaculate.

[@Cook-Culture]

Good on you!

[@paulhughes3961]

I seasoned one of my mineral B pans 4 times in a 400° oven with 0 damage to the handle . I use my cast iron or stainless steel pans for the oven .

[@Cook-Culture]

Awesome

[@PhilippeCarphin]

Putting epoxy on it kind of goes against the vibe of the pan. I bought my Matfer pan because I like the properties that carbon steel pans, how you make your own non-stick coating through seasoning and all the other reasons. But a side benefit is that I think the raw-ness of it is cool. It makes me feel like a chef.

[@hanspolet6224]

I wrap tin foil round the handle when I season in the oven. Handles are totally fine up to now

[@richardwillford2418]

Good idea.

[@father042]

That's what I thought about doing

[@praetorxyn]

I got the Mineral B Pro in two sizes (they were running a bundle sale) because of this, but that cast stainless handle makes the pan damn heavy (or at least I'll assume it's the handle).

[@UncleScottsKitchen]

Enjoyed the video! I'm too chicken to put mine in the oven.

[@Cook-Culture]

Haha. Too smart you mean! You have the right gear for that job!!

[@Donitzi]

My newest addition to my de Buyer-family is a Carbon plus-pan. The handle is without epoxy coating, rather a bit rough finish. I prefer to season those mineral B’s in the owen a first couple of times, and I’ve been doing that at 225-230 degrees celsius without any handle issues worth mentioning. So, have you got any experience with those carbon plus-pans? I haven’t really seen them available in stores, I got mine second hand as brand new… and hey, really appreciate this content of yours!👍🏻

[@Cook-Culture]

Thanks. Good to hear that you've got such great pans. Yes, I've used them and find they work well.

[@danielross59]

I'm sorry but I really don't want epoxy on my carbon steel fry pan. I bought a new De Buyer years ago that measures 12" across the top and have never had that issue. I love it and would like to get a smaller one. Is it possible to get them without the epoxy?

[@antoineletendre4822]

The Carbone Plus line is basically the same thing without the coated handles, why not just suggest that?

[@PIANOPICTURES]

Where did you get this information? What I see on their website is the same "do not exceed 400°F for a maximum of 10 minutes" for Carbon Plus line. Including mine Carbon Plus crepe pan.

[@alexaqn]

Hi! I just bought a De Buyer Mineral B LOQY with the removable handle. I lobe it but I would be interested to see how durable the handle is long term. Also if it breaks hlw easy it is to repair.

[@Cook-Culture]

Hi, check out @unclescott on YT. He's using it.

[@DolceArdore]

Nice to know that I can season my Mineral B in the oven. Using the seasoning paste that you sell, what temperature would you recommend? 350 F?

[@Cook-Culture]

Thanks. 350 to 400 works well. You can go higher, as the oven method does not smoke but I tend to land on 400

[@nertsch77]

Why not use the Debuyer Carbone Plus instead? It is the same pan, just with a stainless steel handle, and it is cheaper than Mineral B.

[@dasf89]

Unfortunately, it's not that simple. The carbone plus comes with a variety of handles, at least in Europe. Some look very similar to regular mineral B minus the yellow thingy, some have the stainless handle.

[@peterl.104]

@@dasf89Glad you posted this since this has been confusing me when I tried to research it. I thought maybe the online reviews/websites were just poorly translated or were about discontinued models.

[@Cook-Culture]

I like to recommend the Mineral B Pro if anyone has a concern about the regular handles.

[@-Armand-]

@@Cook-Culture The Carbon plus with stainless steel handle (model number 5130) is superior in my opinion. Better ergonomics and hollow handle which almost doesn't transfer heat. And also a better price than the mineral B pro

[@joemacch6284]

I’ll just get the pro series. Thx

[@tenshihayashi1966]

How the Tracksmith tee holding up?😊

[@Cook-Culture]

Haha. I need a new one. My old one is full of stains!

[@georgetallmage]

So, in essence, the epoxy coated handle can be stripped and the handle seasoned so as to put in the oven or cook over open flame (such as a campfire)?

[@Cook-Culture]

yes, it could

[@maxcontax]

That’s what Idid. All is well.

[@roberts2931]

I have a question I hope anyone can answer. I am trying to get back into carbon steel cookware. Will the Mineral B handle cooking on a glass top stove without the bottom warping from the heat? In the past I have tried flat bottom woks (not Mineral B) and they always warp during cooking, probably too thin. Thanks in advance!

[@Cook-Culture]

Usually, it takes quite a bit of abuse to warp a Mineral B

[@roberts2931]

Thank you for your reply!@@Cook-Culture

[@Giorgio_Toso]

I use Mineral B Pro. No problem with handle

[@liduinewellink8486]

If the epoxy burns away doesn’t it release toxic fumes?

[@Cook-Culture]

Maybe.

[@lm3718]

Thanks for the advice. Do you have any advice for using cast iron/carbon steel for searing on induction?? Would love to see a demo of that one day.

[@Cook-Culture]

Hi, thanks. What do you specifically mean? How to sear or what is a good pan for the job?

[@lm3718]

I get a bit nervous with heating up cast iron/carbon steel so much on induction. I'd just like to see some high searing done on these metals (on induction) .

[@richardwillford2418]

@@lm3718 I use induction only with my Mineral Bs. I don't think 9 or 10/10 is recommendable for carbon steel pans. I find that 6-7/10 is plenty for searing.

[@mrp2209]

Great video as always, Jed. Since I have an electric stove, I have been seasoning my pans in the oven and they seem to be fine. Additionally, I have one of the monster pans (country pan like you have in the video) which cannot be seasoned on the stove unless you have a huge gas burner. Cheers ! Mihai P.S. the beeswax sells well here in Europe

[@Cook-Culture]

Thanks, Mihai! Remind me of your link to buy your wax. I had someone aske me the other day

[@mrp2209]

@@Cook-Culture the wax is on eBay under Cast Iron Seasoning Wax (Grapeseed, Sunflower, Beeswax) . Unfortunately, I cannot post the link in the comments!

[@Cook-Culture]

@@mrp2209 Great. Found it. fyi, I've been having the best results with a 4 to 1 ratio

[@srenhansen8082]

Great video. I own a 28 cm mineral b pro that I have bin a bit cautious using on my induction cooktop because I'm afraid it will warp. Anyone knows how the mineral b pans deal with long term use on induction?

[@Cook-Culture]

It works great for me, no issues.

[@srenhansen8082]

@@Cook-Culture sounds good. Maybe I should just put it to work then👍

[@jaybeaton9301]

Can I remove the coating? I do at times use it in a 350 oven but the fussing over a pan handle is a bit of a bummer.

[@Cook-Culture]

I'd guess you could be it'd be a bunch of work for little benefit

[@tomdonaghy8757]

Put it upside down, lightly oiled, on your gas BBQ. Turn the BBQ on high and give it half an hour then turn it off but don’t lift the lid, let it cool slowly.

[@jewelhome1]

I think I may be inclined to take a torch, wire wheel and buffing wheel to the handle and get rid of the epoxy all together. But so far no problems.

[@Cook-Culture]

Maybe wait until it starts to fail?

[@maxcontax]

Just destroy the handle finish and drive on. No biggie. That’s what I did, now the skillet is in the oven making pizza on the BBQ. Did not affect the pan, which is quite marvellous

[@jimk.2325]

Why would anyone buy a pan that has any epoxy on it. One of the big selling points about carbon steel pans is getting away from the use of toxic chemicals 🤔

[@kohort1]

I wonder why de buyer chose to do this when they should know at a minimum a flame is likely to lick the base of the handle. I wonder how unhealthy burnt epoxy flaking into food is compared to non stick

[@Cook-Culture]

I don't see it getting into the food but yes, not sure why they can't find a better solution for their regular pans. The Mineral B Pro takes care of any issues though

[@TN-vf3cr]

I don’t like the pro handle. I want to burn the epoxy but dont have a torch. Your video show the oven wont burn the epoxy even 5 times later. Can someone help me?

[@RibbitRibbit25]

Did you find a solution? I would try soaking in acetone and then scrubbing it off. You can buy pure acetone labeled as nail polish remover, just check it's not an acetone free version.

[@fenceyhen4249]

Looks fine to me lol. I wouldn't call this "damage", rather wear

[@Cook-Culture]

Fair!

[@hamiltonmackenzie3340]

I am having a real bad time trying to keep this pan slippery

[@Cook-Culture]

Work on post seasoning, cook at a medium temp and lots of preheat

[@Brogdishjocke]

hmm not a pan for me

[@-fazik-3713]

The epoxy seasoned the food too. Added bonus!

[@Cook-Culture]

The Pro is cast stainless steel

[@-fazik-3713]

@@Cook-Culture Neither the video, nor my comment, was about the Pro line.

[@Cook-Culture]

@@-fazik-3713 If you have an issue with the handle, use the Pro. I cover that in detail in the video.

[@brettster3331]

Just buy Lodge cast iron.

[@SirAdamantine]

Cast iron and stainless steel are all that's needed.

[@Cook-Culture]

Always a good idea! Lodge is the most reliable cookware ever made.

[@sankh0]

Solidteknics from Australia 👍🏻👍🏻

[@dbkfrogkaty1]

@@SirAdamantine Unless you're trying to save weight. Big cast iron pans are quiet heavy. Big carbon steel pans are not light by any means, but lighter than cast iron.

[@Cook-Culture]

@@sankh0 Pretty good choice, but I don't put Solidteknics in the same class as de Buyer or Matfer. It does take care of the handle issue though.

[@timurteyibov2196]

Teflon is shit, steel rules)

[@Cook-Culture]

Well said