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De Buyer Mineral Pans 20-47% off, $17.95-$99.95, reg $25-$180, FS in most cases

ldchris 229 November 25, 2012 at 08:00 PM in Home & Home Improvement (2)
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de Buyer mineral pans are on sale at Chef's Catalog. In my experience, finding a decent sale on de Buyer is a rare thing. Yay.
Link [chefscatalog.com]
I'll put some of my research about the actual pans in a following post. Here's the pricing.

Fry pans:
8" $23.95 (41% off)
10" $34.95 (30% off}
12" $44.95 (36% off)
14" W/Helper Handle $53.95 (33% off)
Set Of 3, Exclusive $99.95 (45% off)

Saute Pans:
10" $47.95 (20% off)
12" W/Helper Handle $59.95 (25% off)
Set Of 2 $89.95 (47% off)

French Steel Crepe Pan:
$17.95 ( 28% off)

Shipping is free over $25 or if you have ShopRunner (SR not available for fry pans). I saw a box saying free shipping no minimul, but I didn't figure out if it was for any/all items, because my order was over $25 already. If so, there is the possibility of getting the 8" fry pan or the crepe pan shipped free too, without needing shoprunner in the case of the crepe pan.

**free return shipping as well. For gifting, this makes it a no-brainer for me.
**Don't forget CB, such as 10% from disco card.
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#2
Pretty nice, for those of us who appreciate carbon steel. I happen to love it.
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#3
I own the "Mineral B" crepe pan and I must say it is very nice and truly non-stick. The "Mineral" pans I listed above are almost identical to the "Mineral B" line, with a few and, as far as I can tell unimportant, differences. Although I'm buying a mineral pan for my Mom for Xmas, I only own the 'B' type, so this study on their differences is based only on web research.

Difference Between Mineral and Mineral B:
*Mineral B pans have a little bumble bee on the center of the pan (disappears with use). Mineral does not.
*Mineral B pans have a little yellow (silicone?) bee on the handle. Mineral pans have a little, yellow letter "b." Some sites listed the color of these little nubs as being different, but web pics I've see look the same to me.
*Mineral B pans have a beeswax coating to protect and prevent rust while the pan is sitting in the storeroom. This coating gets removed during the first seasoning of the pan however. Mineral pans don't have this coating. Neither pan will rust because you are going to season them.
*Mineral B pans are more expensive. I have found no information suggesting that they are made better or machined finer than the regular mineral series.

General Info:
For those of you that don't know, these types of pans are naturally non-stick, but require a little bit of maintenance to develop and maintain that property. They are made of iron (steel technically, 99% iron, the 1% other stuff makes it a steel). These pans are thick and heavy, so they take a little longer to heat up. That thickness helps them maintain their heat when food is added. In those properties, they are similar to cast iron, but not quite as thick or heavy. These pans range from 2.5-3.5mm thick depending on the size of the pan (bigger pans sizes are thicker). In my experience, seasoning them was fun and easy (comes with instructions), and the non-stick property was instant (never experienced that with cast iron personally). They get darker and better seasoned with use. Except possibly before first use, never wash them with soap as it degrades the seasoning.

*99% iron, organic pan is the preferred pan of conscientious cooks
*Ecologically-responsible pan is 100% recyclable
*Seals in juices, resulting in carmelization (the Maillard reaction)
*Performance improves over time, the more the pan is used the darker it becomes for all-natural nonstick cooking
*Iron molecules from the pan contribute to good health
*Steel handle is triple-riveted for durability
*de Buyer is the maker of premium French cookware since the 1830's
*Made in France
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#4
Sur la Table [surlatable.com] has some of this same line, and some better pics to look at, just way more $$.
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#5
Quote from ldchris View Post :
I own the "Mineral B" crepe pan and I must say it is very nice and truly non-stick. The "Mineral" pans I listed above are almost identical to the "Mineral B" line, with a few and, as far as I can tell unimportant, differences. Although I'm buying a mineral pan for my Mom for Xmas, I only own the 'B' type, so this study on their differences is based only on web research.

Difference Between Mineral and Mineral B:
*Mineral B pans have a little bumble bee on the center of the pan (disappears with use). Mineral does not.
*Mineral B pans have a little yellow (silicone?) bee on the handle. Mineral pans have a little, yellow letter "b." Some sites listed the color of these little nubs as being different, but web pics I've see look the same to me.
*Mineral B pans have a beeswax coating to protect and prevent rust while the pan is sitting in the storeroom. This coating gets removed during the first seasoning of the pan however. Mineral pans don't have this coating. Neither pan will rust because you are going to season them.
*Mineral B pans are more expensive. I have found no information suggesting that they are made better or machined finer than the regular mineral series.

General Info:
For those of you that don't know, these types of pans are naturally non-stick, but require a little bit of maintenance to develop and maintain that property. They are made of iron (steel technically, 99% iron, the 1% other stuff makes it a steel). These pans are thick and heavy, so they take a little longer to heat up. That thickness helps them maintain their heat when food is added. In those properties, they are similar to cast iron, but not quite as thick or heavy. These pans range from 2.5-3.5mm thick depending on the size of the pan (bigger pans sizes are thicker). In my experience, seasoning them was fun and easy (comes with instructions), and the non-stick property was instant (never experienced that with cast iron personally). They get darker and better seasoned with use. Except possibly before first use, never wash them with soap as it degrades the seasoning.

*99% iron, organic pan is the preferred pan of conscientious cooks
*Ecologically-responsible pan is 100% recyclable
*Seals in juices, resulting in carmelization (the Maillard reaction)
*Performance improves over time, the more the pan is used the darker it becomes for all-natural nonstick cooking
*Iron molecules from the pan contribute to good health
*Steel handle is triple-riveted for durability
*de Buyer is the maker of premium French cookware since the 1830's
*Made in France
OP, I could kiss you! My mom loves the now perfectly black 12 inch skillet (for $50 after discounts) I got her that I was thinking about getting one for myself and several of her friends asked me to keep an eye out. I went to Williams Sonoma Outlet to get more and they said it was discontinued due to rust. Rolled my eyes at the clerk who responded with "I know!" So because of a big chunk of people not capable of reading directions, I haven't been able to find one anywhere in my area. You made my holiday season!
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#6
Quote from teixeirarosa View Post :
OP, I could kiss you! My mom loves the now perfectly black 12 inch skillet (for $50 after discounts) I got her that I was thinking about getting one for myself and several of her friends asked me to keep an eye out. I went to Williams Sonoma Outlet to get more and they said it was discontinued due to rust. Rolled my eyes at the clerk who responded with "I know!" So because of a big chunk of people not capable of reading directions, I haven't been able to find one anywhere in my area. You made my holiday season!

I was sure I wasn't going to fit one of these in my xmas budget this year, though I'm in the reverse situation of you. I've got one, and now my Mom wants one too!

heart hug
Thanks for your comment - right back at ya!
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#7
These are great prices, especially for the combo deals. My place is too small or I would pick up a set of saute pans as I already have a 12" fry pan. I struggled a bit at first with stickiness but the pan is mostly non-stick now. Note to the non-professional cooks, these pans will be a lot heavier than what you are used to so read the specs first before placing your orders. Flipping food is a 2-hand process for me.
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#8
I was just looking at purchasing a carbon steel pan last night! Thank you so much for posting this. In for one 3-pack of skillets w/ ShopDiscover.
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#9
Quote from mrsaturnboing View Post :
I was just looking at purchasing a carbon steel pan last night! Thank you so much for posting this. In for one 3-pack of skillets w/ ShopDiscover.

Thank you! $25 off $200 plus 10% cashback with shop discover. Got more than I needed =/
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#10
Quote from ldchris View Post :
I own the "Mineral B" crepe pan and I must say it is very nice and truly non-stick. The "Mineral" pans I listed above are almost identical to the "Mineral B" line, with a few and, as far as I can tell unimportant, differences. Although I'm buying a mineral pan for my Mom for Xmas, I only own the 'B' type, so this study on their differences is based only on web research.

Difference Between Mineral and Mineral B:
*Mineral B pans have a little bumble bee on the center of the pan (disappears with use). Mineral does not.
*Mineral B pans have a little yellow (silicone?) bee on the handle. Mineral pans have a little, yellow letter "b." Some sites listed the color of these little nubs as being different, but web pics I've see look the same to me.
*Mineral B pans have a beeswax coating to protect and prevent rust while the pan is sitting in the storeroom. This coating gets removed during the first seasoning of the pan however. Mineral pans don't have this coating. Neither pan will rust because you are going to season them.
*Mineral B pans are more expensive. I have found no information suggesting that they are made better or machined finer than the regular mineral series.

General Info:
For those of you that don't know, these types of pans are naturally non-stick, but require a little bit of maintenance to develop and maintain that property. They are made of iron (steel technically, 99% iron, the 1% other stuff makes it a steel). These pans are thick and heavy, so they take a little longer to heat up. That thickness helps them maintain their heat when food is added. In those properties, they are similar to cast iron, but not quite as thick or heavy. These pans range from 2.5-3.5mm thick depending on the size of the pan (bigger pans sizes are thicker). In my experience, seasoning them was fun and easy (comes with instructions), and the non-stick property was instant (never experienced that with cast iron personally). They get darker and better seasoned with use. Except possibly before first use, never wash them with soap as it degrades the seasoning.

*99% iron, organic pan is the preferred pan of conscientious cooks
*Ecologically-responsible pan is 100% recyclable
*Seals in juices, resulting in carmelization (the Maillard reaction)
*Performance improves over time, the more the pan is used the darker it becomes for all-natural nonstick cooking
*Iron molecules from the pan contribute to good health
*Steel handle is triple-riveted for durability
*de Buyer is the maker of premium French cookware since the 1830's
*Made in France
I cook a ton of meat. Most chicken, ground beef, steaks, and tilapia. I currently have a 10" cast iron skillet, but would like something larger so I can prep more food at the same time for lunch. The pricing of these are extremely high considering I paid 7.50 for my skillet shipped. Willing to try it if it is indeed that awesome though. My skillet is NOT nonstick. Maybe I seasoned it wrong?
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#11
Quote from i3ighead View Post :
I cook a ton of meat. Most chicken, ground beef, steaks, and tilapia. I currently have a 10" cast iron skillet, but would like something larger so I can prep more food at the same time for lunch. The pricing of these are extremely high considering I paid 7.50 for my skillet shipped. Willing to try it if it is indeed that awesome though. My skillet is NOT nonstick. Maybe I seasoned it wrong?
These Mineral pans are definitely what I call "fancy pans." So far when I use it (it's just been a few times, which should mean the seasoning is in its baby stage), I can pull the crepes off with my fingers. No spatula, though sometimes I burn myself. Maybe I'm too wrapped up in how nice I think this pan is (probably should stop touching it while it's hot), but reviews for them on every site I've seen are very close to 5-star, with high number of reviews.

As for cast iron, I've been reading that the brand and manufacturing date of cast iron affects how non-stick it can become. The claim is that Lodge, etc pans were not fine enough -- and that vintage cast iron pans, such as Griswold, are supposedly very smooth. Supposedly new pans are made differently than they used to be and, as a result, have a cooking surface that is too rough. The smoothness of the surface is what determines how good the non-stick properties will be, at least according to all these cooking websites I've been looking at, such as chowhound, etc.

I think these carbon steel pans are awesome - let me know what you decide!
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#12
The Camp Chef SK-10 Cast Iron Skillet, 10 Inch Diameter"
Kitchen; $6.59

That is what I got from amazon. The surface of my pan is very very rough. It isn't really non stick. Tons of stuff stick to it so now there is pretty much a charred black surface which I continually cake on more food. Probably carcinogenic if you look at it. Damn that is an expensive pan.

I was going to get this:

http://www.walmart.com/ip/Lodge-1...et/5969633
or
http://www.walmart.com/ip/Lodge-1...t/12554404

I use my pan EVERY evening for cooking so if it truly is that good then I will make a long term investment.

edit: My CC is taking a beating on personal spending though from BF and Cyber Monday. $1000s. Haha.

Quote from ldchris View Post :
These Mineral pans are definitely what I call "fancy pans." So far when I use it (it's just been a few times, which should mean the seasoning is in its baby stage), I can pull the crepes off with my fingers. No spatula, though sometimes I burn myself. Maybe I'm too wrapped up in how nice I think this pan is (probably should stop touching it while it's hot), but reviews for them on every site I've seen are very close to 5-star, with high number of reviews.

As for cast iron, I've been reading that the brand and manufacturing date of cast iron affects how non-stick it can become. The claim is that Lodge, etc pans were not fine enough -- and that vintage cast iron pans, such as Griswold, are supposedly very smooth. Supposedly new pans are made differently than they used to be and, as a result, have a cooking surface that is too rough. The smoothness of the surface is what determines how good the non-stick properties will be, at least according to all these cooking websites I've been looking at, such as chowhound, etc.

I think these carbon steel pans are awesome - let me know what you decide!
ljhlhjk
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#13
When I add the "Set of 3, Exclusive" option, it shows all four fry pans in the cart. Is this a mistake? If not, then damn! I need to cancel my other order.
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#14
When you add the "set of 3" to the cart, then expand the 'plus' sigh in the cart it lists all 4 pans. If true, that is a slick-er deal!

I already have the 10" (mineral B) and LOVE it (we cook with induction), so I was going to get them all, I guess with free returns I'll get both sets and an additional 14", then return it if I get two ;-)

edit: the detailed description states the three pans you get, so very doubtful all 4 will be shipped ;-(
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#15
Found this on another forum:

"The mineral and the Mineral B are identical in fabrication The only obvious difference is the color of the plastic insert(to identify them) and the imprinted B and "Bee' on the cooking surface.

The real difference, and the ONLY SIGNIFICANT ONE, is that the Mineral B has a hard beeswax coating: The coating is applied simply to protect the cooking surface from being scratched or stained while in the hands of the retailer. Since it is protective, it must be REMOVED BEFORE the pan can be seasoned. Hence the different instructions printed on the cardboard cover."

Buying these for mom - no idea what I'm doing but seems like a good deal from what everyone is saying.
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