De Buyer Mineral B Black Iron Induction Frying Pan 280mm

Name: De Buyer Mineral B Black Iron Induction Frying Pan 280mm
Brand: De Buyer
SKU: DN899
Price: 75.25 GBP
Availability: InStock

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The De Buyer Mineral B is a black iron frying pan made from 99% iron with a small percentage of carbon. It arrives with an organic beeswax-based protective coating rather than a synthetic non-stick layer, which means it is free from PTFE and PFOA. The pan is designed to be seasoned over time through normal cooking use, gradually developing a natural patina that improves release properties the more it is used.

In a commercial kitchen environment, black iron pans of this type are a long-established choice for sauté sections and live cooking stations. The iron construction handles high direct heat well and moves from hob to oven without issue. At 280mm, this pan is a practical size for individual portions, side dishes, and finishing work during service. The weight — which is meaningful for a pan of this material — contributes to heat retention, helping maintain cooking temperature when cold ingredients are added. Recovery after loading is steady rather than instant, so it suits kitchens where pans are used continuously rather than for rapid back-to-back high-volume batches.

Key practical points worth considering:

Builds a natural non-stick patina with consistent use and correct seasoning
Compatible with induction, gas, electric, and solid top hobs
Suitable for use in the oven as well as on the hob
Requires hand washing and light oiling after use — dishwasher use will damage the seasoning
Will rust if stored wet or left uncared for between service periods

This pan is best suited to kitchens where staff are comfortable working with reactive cookware and are willing to maintain the seasoning properly. It rewards consistent use and correct care with genuinely good cooking performance over a long working life. For operations that need a pan requiring no conditioning routine, a coated alternative may be more practical. If you work across multiple hob types or need a single pan that travels between stations, the induction compatibility here is a useful practical advantage.

If you are unsure whether this style of cookware fits your kitchen's workflow or brigade, our team is happy to talk it through.

Frequently asked questions

How do I season the pan before first use in a professional kitchen?

Wash the pan in hot water to remove the protective beeswax coating, dry it thoroughly, then heat it on the hob with a thin layer of oil until it begins to smoke lightly. Wipe away the excess and repeat two or three times. After that, normal cooking use — particularly with fats and proteins — continues to build the seasoning over time. The more consistently it is used, the better the surface becomes.

Is this pan practical in a high-volume kitchen where pans are used constantly through service?

This pan suits stations where it sees steady, continuous use rather than rapid back-to-back batches with little recovery time. At 280mm it is well matched to à la carte and small-portion cooking. Kitchens running very high covers where multiple pans are cycled simultaneously may find a larger or heavier-duty option better suited to the throughput.

What maintenance does a black iron pan need between service periods?

After each service, the pan should be cleaned with hot water and a stiff brush — avoid soap, which strips the seasoning — then dried completely and wiped with a light coat of oil before storage. If left wet or stored without oiling, the iron will rust. This routine is straightforward once it becomes habit, but kitchens that cannot guarantee consistent care between shifts may find a coated pan more forgiving.

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