DeBuyer

DeBuyer

De Buyer Carbone Plus - nearly 200 years of French craftsmanship in iron

De Buyer was founded in 1830 in the hamlet of Faymont in the French Val-d'Ajol, deep in the Vosges mountains. Five craftsmen established a small metallurgical factory there, processing iron ore from the surrounding mountains into cookware for households in the region: pans, jugs, buckets, watering cans and cutlery. Nearly two centuries later, the factory still stands on the same site in Val-d'Ajol. Nothing has been relocated to cheaper production countries. All De Buyer products are still conceived, developed and manufactured in the Vosges.

De Buyer grew into one of the most respected cookware manufacturers in the world, present in the kitchens of top chefs, patisserie schools and professional restaurants on every continent. The company received the French EPV label (Entreprise du Patrimoine Vivant - Living Heritage Company), a distinction awarded by the French state to companies with exceptional artisanal craftsmanship and industrial excellence. De Buyer is also ISO 9001-certified and was named the best culinary brand in France in 2019 by the respected French economic magazine Capital.

De Buyer's carbon steel pans descend directly from the very first products made in Faymont in 1830. The material is the same, the production site is the same, the philosophy is the same: tools for cooks, made to perform, designed to last forever.

Carbone Plus - for the professional kitchen and the serious home cook

The Carbone Plus series is De Buyer's professional flagship in carbon steel. Where the Mineral B series was designed with the home cook in mind and received a beeswax treatment for extra protection during transport and first use, the Carbone Plus is pure and untreated: no beeswax, no coating, no compromise. This is the pan that most French professional kitchens have known and used for decades.

Carbone Plus pans are pressed from steel sheet of 99% iron and 1% carbon, 2.5 to 3 mm thick depending on the model. The material is the same as the Mineral B series - the distinction lies in the finish and the target user. The Carbone Plus has a steel handle that gets hot during use (suitable for high oven temperatures, but always requires an oven glove), while most Mineral B models have an epoxy-coated handle that stays cooler but limits oven compatibility.

The classic Lyonnaise shape - the high, flared, curved wall without sharp angles - is the visual hallmark of the Carbone Plus. This shape is not arbitrary: the curved wall makes it easy to toss food with a wrist movement, flip an omelette in the air, or slide ingredients smoothly from pan to plate. It is the geometry of the classic French professional kitchen, unchanged across generations.

The material: 99% iron, 1% carbon

Carbone Plus pans are made from carbon steel with a composition of 99% iron and 1% carbon. This is one of the most elemental and most proven materials in culinary history - simpler in composition than virtually any other metal in the modern kitchen, yet superior in performance for most high-heat applications.

Properties

• Heat conductivity and response - Carbon steel conducts heat quickly and responds immediately to changes in the heat source. This makes it possible to switch between intense searing and delicate finishing without changing pans.
• Maximum heat resistance - The Carbone Plus has no coating whatsoever that can degrade at high temperatures. The pans are suitable for use on all heat sources including induction, in the oven without temperature limit, on the barbecue and over open fire. The steel handle makes unlimited oven use possible - always use an oven glove.
• Maillard reaction - The high temperatures carbon steel reaches are ideal for the Maillard reaction: the chemical reaction between amino acids and sugars that produces the brown crust, complex flavour and aroma when searing meat, fish and vegetables.
• Weight - Carbon steel at 2.5-3 mm is significantly lighter than comparable cast iron. Carbone Plus pans are heavier than aluminium pans but lighter than cast iron equivalents - sturdy enough for stability, light enough for tossing and flipping ingredients.
• Induction compatible - Unlike many other carbon steel pans, the Carbone Plus models are fully compatible with induction.

The patina

With repeated use, carbon steel builds up a patina: a layer of polymerized fat that bonds molecularly to the iron surface. This is not a coating but a completely natural process. The patina gradually makes the pan less prone to sticking and contributes subtly to the flavour of prepared dishes. A well-seasoned and frequently used Carbone Plus pan eventually releases food almost as easily as a non-stick pan - but without any coating, without replacement, without any upper temperature limit.

Not rust-resistant

Carbon steel contains no chromium and is not stainless. The pan oxidises with prolonged moisture contact. This is inherent to the material and not a defect. With correct use and maintenance the pan develops a protective patina that largely prevents oxidation.

The range

The Carbone Plus series covers three types of cookware, each with its own character and application profile.

Frying pans

The classic Carbone Plus frying pan has the Lyonnaise geometry: high, curved, flared walls without sharp angles. The generous cooking surface and steep wall make the pan suited to searing, frying, sauteing and quickly finishing dishes over high heat. The steel handle is long enough for safe handling above the flame and fully oven-proof. Available in multiple diameters for individual portions to large servings.

Crepe and pancake pans

The Carbone Plus crepe and pancake pan has an extremely low rim - just a few millimetres high - and a perfectly flat base. This geometry is specifically designed for baking thin crepes and pancakes: the low rim makes turning with a spatula or a wrist flip effortless, and the flat base ensures even heat distribution across the entire cooking surface. The pan is also excellent for small omelettes and protein-rich preparations that benefit from maximum contact with the hot surface.

Woks

The Carbone Plus wok brings the material quality of the French professional kitchen to Asian cooking technique. Carbon steel is historically the material of the Chinese professional wok: light enough to toss, resistant to the extreme heat of a professional gas burner, and capable of quickly building a patina that makes stir-frying progressively smoother. The high walls and rounded or flat base are optimised for tossing ingredients, rapid evaporation of moisture, and achieving the characteristic "wok hei" - the smoky, lightly charred flavour sensation that is the hallmark of professionally stir-fried dishes.

Seasoning - before first use

Carbone Plus pans are supplied without beeswax or any other protective treatment. A light factory treatment protects the pan during transport and storage, but before first use the pan must be seasoned to lay down an initial patina layer and remove any oxidation or factory residue.

De Buyer recommends a distinctive method for the Carbone Plus: the potato peel method. Potato peelings are fried with a generous amount of salt and a dash of oil in the pan until completely blackened. This process removes any oxidation residue, conditions the steel and lays the foundation for the first patina. After removing the peelings the pan is cleaned and lightly oiled.

Alternative method: wash the pan with hot water and washing-up liquid, dry thoroughly, apply a thin layer of neutral oil and heat on high until the oil smokes. Allow to cool, wipe with kitchen paper. Repeat two to three times.

After seasoning, the first cooking sessions are best with fatty foods - bacon, eggs in butter - to further build the patina.

Care

• ✅ Clean with hot water and a brush - no washing-up liquid for normal use. Soap damages the built-up patina.
• ✅ Dry immediately and thoroughly after cleaning - preferably briefly on low heat on the stovetop.
• ✅ After drying, rub with a thin layer of neutral oil for long-term storage.
• ✅ Never in the dishwasher.
• ✅ Do not soak in water for extended periods.
• ⚠️ Avoid acidic ingredients in a young patina - tomatoes, citrus, vinegar and wine can damage a patina that has not yet fully developed. Acid resistance increases as the patina matures.
• ⚠️ Light rust is recoverable. Remove with fine steel wool, wash, dry thoroughly and re-season.
• ⚠️ The handle gets hot during stovetop use. Always use an oven glove or pan holder.

Specifications

• Manufacturer: De Buyer Industries, Val-d'Ajol, Vosges, France (founded 1830)
• Awards: EPV label (Living Heritage Company), ISO 9001
• Material: Carbon steel, 99% iron / 1% carbon, 2.5-3 mm
• Shape: Lyonnaise (high curved wall)
• Handle: Steel, uncoated - fully oven-proof, gets hot during use
• Heat sources: All heat sources including induction, oven, BBQ and open fire
• Oven resistance: Unlimited
• Dishwasher safe: No
• Origin: Val-d'Ajol, Vosges, France