Product No.: 5120.20
Delivery time: can be dispatched immediately
Weight in kg: 0.90
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9.81 EUR

incl. 19.6 % VAT

excl.Shipping costs

Carbon steel crepe pan CARBONE PLUS Ø 20 cm by DE BUYER,
heavy duty quality - induction ready

The only real crepe pan for making crispy, tasty crepes. The low skirt of this crepe pan allows crepes to be easily flipped and turned. The handle is welded. The carbon steel crepe pan has to be seasoned before first use and then cured correctly to keep it rustfree and to get a slicky non-stick surface. Appropriatly maintained, you will get a very smooth non-stick surface. This professional carbon steel crepe pan is suitable for all hobs, including induction.

Specifications of the carbon steel crepe pan CARBONE PLUS:

• Crepe pan in carbon steel: for better tasting and crispy crepes and omelets
• Professional design in heavy gauge steel : very robust and distortion-free
• Low sides to easily flip and turn the crepes
• Even 2.5 mm thickness on base and sides: perfect for intense use in professional kitchens
• Perfect heat conduction
• Steel strip handle, solidely welded
• Non-stick surface qualities when seasoned and cured correctly - the more you use and appropriatly maintain it, the slicker the surface will become.
• For all heat sources, incl. induction

Technical characteristics of the heavy duty carbon steel crepe pan:

Diameter		20 cm
Diameter bottom		about 17 cm
Height		1.3 cm
Thickness		2.5 mm
Weight		0.9 kg
Heat sources
Particularities

The material

The heavy gauge steel frypan is the queen of French Gastronomy since almost 150 years. The heavy duty carbon steel (black iron) pans are perfect for sealing, frying and browning (steaks, pancakes, omelets, fried potatoes...).
The heavy duty carbon steel frying pan uses the closely guarded secret of the Maillard reaction. Meat grilled in this great gastronomic classic retains its flavour while acquiring a fine browned appearance. This is because the Maillard reaction, which only takes place at temperatures above 145°C and caramelises the natural sugar of the meat.
The meat is caramelised and browned on the outside when it is sealed. It can then continue to cook on a low heat without losing its humidity. This closes the pores and steams the inner part of the meat. As a result, the inside remains soft and juicy, while the outside turns crispy brown.

• Advices
  Heat the pan well before use. Once cooking is finished, do not leave food lying in the pan.
• Seasoning
  The heavy duty carbon steel frying pan has to be seasoned. It will become black after being used several times (tha'ts why it is also called "black" iron frypan). You can now continue using it with very low fat / grease since your black iron frypan has now a natural non-stick coating.
  Put some potato peelings in your pan and fry them with a lot of oil/ grease for some minutes. Throw away the peelings and rinse the frying pan with very hot water,wipe it and - if necessary - repeat this procedure. Finally, wipe your pan with paper towels and put it away in a dry place.
  If food sticks in the pan, you can use a a green sponge and a tiny amount of washing up liquid. If necessary, repeat the seasoning. 
• How to care your black iron frypan
  Wash the frying pan with very hot water and a sponge, with a drop of washing up liquid. Rinse with plenty of hot water and wipe dry. Oil with a paper towel and put it away in a dry place. After being used several times, your frying pan will be seasoned.
  Attention: never leave your pan to soak and never put it in a dishwasher.

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