Carbon steel paella pan CARBONE PLUS Ø 36 cm by DE BUYER, 
lyon shaped round pan in heavy duty quality

This heavy duty carbon steel paella pan has height, curved sides (Lyon shape)  which allow to easily slide the meat from the pan in a plate. This extra-thick professional carbon steel paella pan has two firmly welded handles. It has many different uses and proves ideal for paella because of its highly-flared shape, allowing liquid to evaporate quickly (boiling down). Its heavy-gauge thickness allows food to simmer. For all hobs, including induction.

Specifications of the carbon steel paella pan CARBONE PLUS:

• Round carbon steel frypan with 2 handles - perfect for paella and other dishes
• Professionel design in heavy gauge steel : very robust and distortion-free
• Special Lyon shape: height and curved sides to easily slide your food from the pan in a plate
• Even 3 mm thickness on base and sides: perfect for intense use in professional kitchens
• Perfect heat conduction
• 2 solidely welded handles
• Non-stick surface qualities after having been seasoned correctly
• For all heat sources, incl. induction

Technical characteristics of the heavy duty carbon steel paella pan:

Diameter		36 cm
Diameter bottom		27 cm
Height		5.1 cm
Thickness		3 mm
Weight		3.1 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.