MINERAL B Carbon Steel Country Fry Pan with 2 Handles

The pot developed a beautiful patina after a an hour (two times) upside down in the oven at 400° with a thin coat of avocado oil. I did this two times. I let it cool down and then repeated the process . It is absolutely necessary to thoroughly clean the pot first or it will develop an uneven patina and blotches. I know this because I have some of the other mineral B products and I was less diligent cleaning one of them new out of the wrapper and I did not have as good results and have had to redo it several times to get it right. From this, I assume that if other people have less than perfect results it is because they are not thoroughly cleaning the pan before seasoning it. I purchased the larger size pot and find that it is great to roast a chicken. There is enough room for the chicken and some potatoes. It is also wide enough to permit air circulation around the chicken, but also protect the oven from splattering of chicken fat due to the higher sides of this pot, which was a problem when I roasted in broiler pan with a broiler rack; better air circulation, but cleanup at high temperatures roasting was a bit challenging. I have also been told that the temperature warning does not really apply to the pots with the mineral b “pro” handles, and is intended for the pots or pans that are not the pro version because they non-pro versions have an epoxy coating on the handles that can flake off over 400° at sustained temperature. but I would check with the manufacturer as I believe the pro version is good up to 500°. I am not sure that this qualifies for that temperature range but I have been using it above 400 and nothing is flaking off the handles.

Great material, thick walls, solid handle and nice shape for deep frying. Holds heat well. Safe for gas stove and oven.

While this Country Chef Frying Pan is marketed for searing meats, it is also great for sauteing, frying and cooking vegetables. Because I cook mostly vegetables, this pan works really well as a "demi-wok" for sauteing vegetables and frying cuts of veggies or even tofu. The oil/fats are better contained by the higher sides and the heat in the pan stays evenly hot when using to cook. (It also does a great job with browning and pan-frying chicken!) My only complaint was that when I received the pan, its interior was scratched. I followed the directions for using the pan, but after two uses, decided to re-season it, to improve the pan's interior "non-stick" surface and overall performance.

Heavy gauge very nice sturdy high side pan. It is my go to frying pan for almost any frying job and if there is anything bigger item to fry I use the bigger 12.5 country pan version. These pan are my favorite and I highly recommend it specially to those who got tired of using the heavy Lodge dutch ovens as fryers. I still use my cast iron dutch for other types of cooking but these DE Buyer pans are a lot easier to handle and my wife love to use it more than my Lodges. She commented that these De Buyers country pans are classy and good looking and I don't disagree. The other reviewer was complaining about the shipping and it just doesn't do justice to this pan. I own two of these pans the 9.5 and the 12.5 inch versions. I use flax seed oil to season it for the first time and oven style it like my Lodges and wrapped the handles with aluminum foils to avoid over darkening but it turned out to be looking copper color when it came out which I like it even more (the handles are made of stainless steel).

just per the above ..such a great quality product and I have others of theis brand. Not sure if edge chipping was a defect, second or shipping but I did not return it as its minor a great size for so many things appears over sized but turst me, bet to have the extra room

I had a 9" frying pan and liked it so much that I bought an 11" frying pan. Once they were seasoned, they both were virtually non-stick. I was looking for something more like a wok for when I make egg rolls and it seemed like most had a 5 or 6" bottom. That might have been fine for a gas stove but I have the electric glass top so wanted more surface area. I was looking at the De Buyer type and they had a deeper skillet but it only had the long handle and these things are heavy so need 2 handles to be easier to handle. Then I saw this Country Fry Pan and decided to give it a try....so much easier. I followed the seasoning recommendations using the oven, which I couldn't do with the other frying pans due to the coating on their handles, and it worked out pretty good. Put a thin coat of high temp oil like grape seed oil on the inside and outside (except the handles) and place it upside down in the oven and cook at 400 for few minutes. I let it cool down in the oven and repeated the process and ended up with a nice golden brown patina. the only issue with this process is that the oil didn't bond to the inside bottom of the pan so would come off when I scraped off the leftover food after cooking and it was really bumpy. Not a big deal though. I cleaned off the bottom and re-coated it with the oil, heated it up until it was smoking, turned off the element and let it cool off and repeated the process 3 times. The result was a perfectly smooth, dark and mostly non-stick bottom. The big advantage this pan has over the others is the high side. I can cook bacon and it doesn't seem to splatter all over as much and it will handle a 3 lb package of ground beef with ease. Yes, it costs more than some other options but it's made in France according to what I've read, (not China) and Yes, it's heavy but that helps the heat spread more evenly and with the 2 handles, it's much easier to manage. Also, it can go into the oven and it works on induction as well. If you're looking for cookware that you're not going to have to throw away in a few years or that doesn't add chemicals to your food, I would strongly recommend this cookware.

I ordered the 11" diameter "country fry pan" (i.e. flat-bottomed wok). The Amazon posting includes a line drawing that clearly shows the pan is 4" deep. I already own two other woks. I bought this one specifically because it was 4" deep, and I wanted the extra depth for deep frying shrimp with less chance of hot oil escaping from the edge of the pan onto the burner. Unfortunately, the pan is NOT 4" deep. It is only 3 3/8" deep, comparable to the two flat-bottom woks I already own. I like the solid construction. With care, such a pan can last many lifetimes. No non-stick coating to break down, either. But I wanted a pan with 4" depth, and that is why I bought this one. For that reason, I'm very disappointed.

Like other reviewers said, this is not a toy. It’s thick and solid, which makes it heat slow, makes the temperature control to be hard, and makes it heavy and hard to clean. I should have stick to my lightweight carbon steel works from local Asian store. Those are such a great relieve compared to this one. I do agree that this one has super high quality.