question. I have been researching really hard about using healthier cookware. I cook scrambled eggs everyday and regularly eat salmon that I cook in a pan. Of course I also cook chicken and ground beef in a pan. I do not do a lot of seasoning. I especially do not cook tomatoes or use lemon in my pans. I do basic cooking and keep things simple and take steps to make a delicious fish meal. I use onions and garlic in my pans with beef though. I have been looking a lot at 100% ceramic pans as well as enameled cast iron pans like Le Creuset cookware. The only problem with these is that I am struggling with not wanting to deal with a heavy pan just to make eggs for example which again I do every morning. Currently I have been using a calphon ceramic coated pan for eggs and a hard anadized calphalon pan for fish. Sorry for my spelling. I am really not as sure about the chemical compounds that Calphalon uses. However I do know that I can find a better or healthier cooking source like 100% ceramic and or enamel coated cast iron pans. It just at the cost of something heavier. Ugh. I am not apposed to heavier cookware. Just hoping for maybe a middle ground. These pans your talking about don’t sound like they are as heavy as 100% ceramic pans like what’s made by Xtreme or enamel coated cast iron by Le Creuset. Can I get your opinion on what cookware to try and use that is healthier but not as heavy as the 100% ceramic & or Enamel coated cast iron. I wish I had the patience for stainless steel so not interested in them either. Just trying to get away from cookware that has unhealthy chemicals or at least less chances of coming into contact with them. Lastly I cook on a smooth top glass stove. Thanks in advance.
About the warpong problem for induction cookers (does not apply for electric cookers), it really doesnt matter in terms of heat distribution, as magnetic fields will generaly still create opposing currents in the pan (electro magnetic induction, causes eddie or eddy currents in a conductor which results in heat) so other than spinning the heat distribution should be roughly the same.
I have a Matfer 9 1/2 in. and I love it for potatoes and meat and use a Mauviel about the same size that I use for eggs ... Love them both ... I cook on a hotplate that has a built in cast iron diffuser and my pans do well on it. No warping issues
Excellent! Just asked this question the other day on another of your videos haha. I have a lodge carbon steel but need a slightly larger pan. Now to decide which pan to go with 🤣🤣🤣. This video narrowed it down to a matfer black steel, de buyer mineral b pro, or a de buyer carbone plus. Leaning more toward a de buyer. I like that the extra thickness would prevent warping better.
Although DeBuyer and A. Turk Metall (who produce the Matfer skillets) list their larger skillets equally with 3mm sheet material, the DeBuyer skillets feel a little sturdier to me. I also didn't notice any warping issues on my induction stove with DeBuyer while I have some minor issues with the larger (28cm and above) Turk / Matfer skillets. So, if fear of warping is your main issue, I would go with DeBuyer. Otherwise it's really a matter of preference. I like the ease of cleaning on my Turk skillets due to the welded handle. But I find myself switching between both brands all the time. You can't go wrong with any of them. If you want an oven safe handle, the DeBuyer Carbone Plus is out of the race. Those skillet have a hammer paint coated handle and more or less the same restrictions as the MineralB (non Pro). That leaves you with Matfer or MineralB Pro.
Weight was a big factor for me. Of the pans I was considering, the de buyer were heaviest, and close to the weight of my cast iron pans, so I bought Matfer instead.
@@HrWisch I'm using a coil burner electric. Not really sure if warping would be an issue. It hasn't been a problem so far with my cast iron or lodge. But I may just be too inexperienced to notice it hahaha. Thanks for the info!
@@rudysmith6293 I may end up trying one of each. Who knows. I would think even a heavier carbon steel would still be a little lighter than a cast iron? I'm new to all of this. Just recently really started enjoying to cook and looking at it as a hobby over a chore.
@@ponycarguy As long as you use the Matfer skillet on a coil of the same or bigger size than the skillet bottom, you should be fine. Pre-heat the skillet at medium-low setting and give it 3-5 minutes before you raise the heat. A good test is to try and touch the upper rim of the skillet. If it's so hot you instantly have to let it go to not burn your finger, you can raise the heat. Give it another 3 minutes and then start cooking. Coils may also cause uneven heat (it's the coils, not the skillet). Therefore you could turn the skillet from time to time to even it out.
I gotta say I bought Misen 12 and 10 inch pans...I am very happy with them, seasoned well, and non-stick is insane. I will never buy a teflon non-stick pan again.
Hi Scott, good video as usual. My Matfers are all just great pans. My Lodge big pan I use for sweat potato strips cooked in the oven and I still am liking my hand hammered hand made stove from Utah. Then there are the vintage cast irons and the...
Would love to hear/see you address "blue carbon steel" which, as you most likely know, is just a form of carbon steel that has had a heat iron oxide treatment done to it in the factory to protect against rust.
You can create magnetite yourself if you have a gas stove or an oven that will go above 300c. I'd strongly advise against trying that on a flattop, that's how I warped my 32cm DeBuyer, even though I did succeed in blueing the bottom. The black on the outer edges you see on Scott's videos when he is seasoning is the blueing. Having already messed up one pan, I did quite a bit of research. I'd even suggest blueing the pan before applying the first seasoning layer. Scott does a great job explaining seasoning, but I've read that blueing prior to seasoning helps the polymerisation. This is how all woks are seasoned in restaurants usually. You could do it in the oven as well if it can reach temperatures around above 280c. I tried it with my 9in DeBuyer but I only got as far as dark-straw/brown. Blueing occurs above 280c, but my oven could go only up to 250c. Remember, blue it before applying oil.
@@berniem.6965 I'm not terribly concerned. It'll still cook fine and at the end of the day they are cheap compared to all stainless or copper so for $65 i can get a whole new one.
@@UncleScottsKitchen Thanks for the feedback. I tend to avoid ordering stuff on the internet. I like to touch and compare weight. I'm curious how the thickness of the BK compares to the Matfer, de Buyer, and other Franch made pans. But I can't find them here. I have checked out the Lodge but it may be a bit scratchy for my glass top range, but maybe I'm overthinking the whole thing.
It will be different for every stove, but on my small gas burner and using my De Buyer 9.5" omelette pan (the dark one in the video), I preheat the pan for right at one minute and twenty seconds then add my butter.
I would love to see a thorough poll on the Matfers on class top ranges. My 11 7/8 is a spinner unfortunately. Still love my CS pans and use them almost exclusively these days.
Easy method to solve seasoning problems if you prefer or only have an electric stove at home: buy yourself a cheap mobile one burner gas cooker. The cheapest cost as little as 25$ with four gas cartridges. If you only use them for seasoning these four cartridges will last you a lifetime.
Thank you for your videos many of them are super helpful! If I understood correctly, the Mineral B De Buyer can't be seasoned in the oven ?! Thank you!
I have not used the carbone plus, so I am not sure between the two... De Buyer and Matfer are both great brands so they should both be high quality though.
If I put my mineral b pan in the oven for seasoning, I understand that I may ruin the finish on the handle but assuming I don’t care about that….. is there any other danger in doing so? (Such as the epoxy running and poisoning the pan )
Is there a big heavy one I can sear a ton of meats in successive batches for my spaghetti sauce? Also any suggestions since I have a new induction range and so I want oven safe but NOT ferrous handle..Have read where they transmit too many EMFs. Ideas pls?
@@UncleScottsKitchen I think it's good enough. It's 1245 g, so for me, it's light. I can use it in the owen, because it has a stainless steel handle. I bought it preseasoned.
Very helpful video, thank you! Just got my first DeBuyer 11" in. The handle is definitely coated, but it says in the booklet it is still suitable for the oven (10min, 200°C). Would this be enough or would you recommend something else. Alternatively, I've been looking at the Carbone Plus. Any advice is much appreciated, thank you!
do you actually intend to use it in the oven? could always get a second pan or pot for that if there is a future use. being able to season it in oven could be nice, I would rather not use a 10min 200c in the oven
Great video. I guess this is an updated version to your 2019 video. This gives me slightly more courage now to open the carbon steel pan from Misen (sorry i continued the conversation from another video).
For Matfer they're the same thickness. THe major variables are that the larger pan has a much greater area on which things can be seared. The size of the burner is the other major variable. For example, it may not be possible to sear two steaks at once in the smaller pan. For another example, a small electric burner with a large pan will be hotter near the center where the heat is being applied, and that will affect the quality of the sear.
@@rudysmith6293 thanks Rudy, I am currently having a 24cm De Buyer Pro with 2.5mm thickness. I preheat the pan and oil to smoke point, trying to sear a 300g oyster blade steak in the pan each side for 2 mins, but it seems the heat retention of the 24cm cannot give the steak a nice crust. I doubt it is the thickness of the 2.5mm steel not and th size of the pan not good for searing. I am thinking to get a 3.0mm thickness 28cm de buyer for better heat retention. For the 24cm i can reserve for smaller ingrediant such as egg, omelet dishes.
You won't be able to tell the difference between carbon steel and cast iron. The materials behave pretty much the same. The main difference is in the thickness of the material. The thicker the material, the heavier it is and the more heat capacity the skillet has. Heat capacity can be an issue when searing very big steaks. But as long as your burner has enough power to keep up, the thicker skillets will even out the cooking process. A 3mm carbon steel skillet will perform similarly to thinner cast iron (vintage ones or Field Company for example).
love the video Uncle Scott! i'm looking at the de buyer carbone plus skillet on Amazon. do you think there will be a difference between that and the minera b line?
It has a different handle. The skillet body is exactly the same as in the MineralB models. The handle is the same as the standard MineralB one but instead of the epoxy coating is has some sort of hammer finish (which is a hardened layer of paint). Like the normal MineralB, that handle is not 100% oven safe. If you can find the Carbone Plus cheaper than the MineralB, go for it. It's the same skillet. But it still is not 100% oven safe. For that, you would have to get the MineralB Pro (or a Matfer Bourgeat / Turk).
I've got a du Boyer mineral B which I use for eggs only. It's developed some stickiness right in the middle, which is a pain. I seriously don't want to have to nuc it (again!). Can I spot season somehow or will I just be wasting my time and I need to nuc it anyway?
It sounds like either your heat source is too small (> hot spot in the center) or you should try a different method to clean it (built up of sticky residues). Instead of nuking it completely, you could try to remove some of that sticky stuff by simply scrubbing it with steel wool or an abrassive cleaner (Scotch Brite / Pritti Pat). Then give it a stove top seasoning and it should be fine again.
There’s a simple solution for those who have concerns about carbon steel handles going into the oven at high temperatures. Just wrap the handle in aluminum foil before you place the pan into the oven. The foil protects the handle from the heat. This works even on woks with wooden handles for oven seasoning.
Anyone know if the DeBuyer omeletpan is any good for an inductionstove? I use a 32 Mineral B on mine now, it works ok, heat is not properly distributed on the whole pan :)
If you are using another De Buyer and having good luck, I don't see any reason not to try it. Just don't blast the heat so there is low chance of warping.
Lodge has carbon steel pans and have had for a while. not sure why you'd leave them out of consider them "small" company. Also more competitively priced. I've been using mine for a fair few years now. www.lodgecastiron.com/product/carbon-steel-skillet?sku=CRS12
Just bought my first carbon steel pans - all De Buyer Mineral B, including one Pro model. Very impressed so far. Can’t wait to get each super seasoned.
After watching all of your carbon steel videos, I purchased the De Buyer Mineral B Pro skillets in four sizes when Du Buyer had a 30% off Black Friday sale. Thank you for your videos and trustworthy advice!
Rivets are a concern for not getting the inside of the cookware cleaned properly, and potential harboring area for bacteria. His comment has nothing to do with strength...
I don’t know if there is an IKEA in your geography but in Europe they just came with carbon steel and cast iron skillets and Dutch ovens for a very reasonable price. If possible I would appreciate a review on those. Keep up the good work!
The carbon steel skillets are in the same price range as Turk / Matfer. I see no reason to buy the Ikea ones at that price. The cast iron stuff looks ok on pictures and the prices are pretty much the same as for Chinese cast iron. If the cast quality is decent, they could be worth a look. Unfortunately, Ikea doesn't provide the information where that stuff is made. If it was made in Europe, that would be a reason to prefer it over Chinese cast iron.
@@berniem.6965 The price range depends on your geography. As I understand from some video's the De Buyer carbon steel pans are much much higher priced in the US than they are in EU. The same with uncoated cast iron skillets. They are often much much more expensive in the EU than they are in US. That's why I was surprised by Ikea. Their prices are about the same regardless your geography. I don't know where they are made. But in the end, it's the quality that counts. So that's why I'm interested in a test of their skillets.
Scott jumps right in to a very important factor in that the handle on some pans restrict you from any possible need to put in a high heat oven, and having spent the weekend " nuking" 2 pans on the self clean cycle as Scott demonstrates in another video , I can't underscore with my best burnt sienna crayon hard enough what an important future consideration this is. I bought both pans ( rescued) already looking like pan shaped charcoal briquettes, and without oven safe capability I could have never gotten them to the point they are today. I now allow my son's to practice hockey skills on them.
TBF, you could always have carbon steel/cast iron cookware media blasted, I doubt it would cost much of anything at all and they would be looking like they came fresh out of the factory with no finishing. Just mask off the handle to protect it. Hell, you could even use a drill with a wire wheel if you wanted to LOL, they make brass wire brushes/wheels that wouldn't damage the metal.
Regarding your remark on the coated handles not being oven-safe, I throw my Mineral B 9.5" in the oven all the time and nothing has happened to it. (Shrug)
Hi Uncle Scott, love your channel, purchased a Matfer 12” per your recommendation to replace an overused teflon pan. I seasoned it correctly and I LOVE it, especially when cooking eggs or cooking steaks, fish or burgers. I recently saw ads on the MadeIn carbon blue steel pan. Looks interesting, can you run a review on it!? Keep the videos coming!!!!
Great Video, exactly what I've been waiting for a long time. Very glad I received my De Buyer Mineral B Pro 11 Inch yesterday, stunning pan!! Looks extremely worthy and beautiful, excellent build quality and weight. I will season mine tomorrow. =)
Black Friday deal and the better pan with the stainless steel handle including shipping $69. So I’ll try it and if it’s all you say, I’ll come back and do it again. I hope it’s as good as you advertised. That’s a lot for me right now! Just bought a home. First cookware expense.
Love to see a review of SolidTeknics US-Ion wrought iron skillet. From what ive been reading, it gives the Mineral B Pro a run for it's money, accomplishing all the same things
I thought it was interesting that he didn't mention that. Matfer Bourgeat pans are the only one of the big three French brands that does not use rivets. That was one of the deciding factors for me. Also cost was a issue. De Buyer are the most expensive. Mauviel next then Mafter. I have a gas stove so I don't need the 3mm think pans so the Matfers work perfect for my needs.
These things seem heavy for backpacking, unless you stick it in your wife's pack. I think De Buyer makes a line of carbon steel with removable handles but you might have to order it from one of their or Amazon's European sites. Lodge makes a carbon steel that is fairly lightweight and camping oriented, but it still has a handle. I will do some checking and see.
I absolutely do not want any coating on my pan. Does the mineral B mean there’s some sort of a mineral coating? Also does black steel mean that there is a coating on the pan. Or is it just seasoned?
The "Mineral B" is beeswax... you can take it all off if you want or leave a little on there and they say it helps start the seasoning. For the black steel, in reference to a Matfer pan, there is essentially no difference to us as consumers. I asked them about it once. I think there is a blackening process but they polish it all off at the factory.
Very informative & fun. Do you have any intel about how hot the handles get while cooking on the stovetop between the SS De Buyer which is riveted versus the Martfer being welded? My second question is...I have a gas stove but not a high power commercial like yours. Do you still recommend initial seasoning on the gas stove top or should I use my oven. I have a Wolf Pro. Thank you!
Hi 606. I bet your gas stovestop will do a fine job, I'd try it and if you have any problems then try the oven. For the handles, when I cook on gas, I think the heat curls up around the pan such that the handles always get hot no matter what. I don't think the way they are attached affects it too much.
One thing I never hear you mention, that also exists and is very common in homes, is a coil electric stove. Or would you throw it in the same category as the electric flat glass top?
The smaller one on the right is a De Buyer 9.5" omelette pan... the rounded sides make omelettes and eggs slide out onto a plate a little easier (and gives the omelettes a nicer shape if you use the Jacques Pepin method). The big one on the left is an 11 7/8" Matfer. Both fantastic pans.
I buy and use Blanc Creative carbon steel pans on my gas stove. Stunningly beautiful pans, so you can cook, serve at the table. Can go from oven to table as well. Made in the USA.
Any pan with the upward bow will have some of that, so you can use a little extra oil if need be. The upward bow is not perfect by any means, but it's way better than a warped spinner.
Scott, you are the King of High Carbon Steel Pans! I have purchased three Matfor pans and have successfully taken them through the rites of passage. The price is right, they work great and they are just the right degree of ugly -- who could ask for more than that? I have noticed the 14 inch Matfor handle does get pretty warm when cooking large items (perhaps from the longer duration cooking?). The other sizes not so much, since they usually are just a quick sauté. I have also noticed that cooking with HCS pans requires is a bit of an adjustment in cooking techniques and temperature control. Not a huge problem, but you have to be aware how quickly these babies can build up and retain heat! I tried your technique for putting the pan on the stove to ensure it is completely dry ... then letting it completely cool before applying oil for storage. No more sticky residue on the pans! You did well Scott, I thoroughly enjoy your videos and insight.
Just the right degree of ugly .... haha it´s funny because it´s true! Aside from that i have a debuyer mineral b and i must say the seasoning of the pan is quite difficult Maybe my cleaning procedure is wrong... When done cooking i use boiling water to clean my pan when it´s still hot... (maybe that is the reason why the seasoning detaches from my pan). I then use a plastic scraper to rub and collect the leftover pieces of food... Could you elaborate on how you clean yours?? And does your seasoning detaches from time to time or does yours stay the same??
@@fresh352 Hi, I do get some seasoning that comes off, but I don't sweat it too much. When I'm ready to clean the pan, I put a little water in the pan, heat it up to a boil and use a bamboo spatula to get the gummies loosened up. It takes no more than a couple of minutes. Occasionally I'll get a bit that is especially hard and I just put a little salt on a moistened napkin and 'grind' it off. All in all, I try not to overthink it. I just use it like I stole it!
I have a 9.5" De Buyer Mineral B pan with the coated handle, which you say can't go in the oven. The instructions that came with the pan says you can put it in the oven for a limited amount of time.
Some of the models with the upward bowin the bottom work pretty well on the flattops... they don't tend to turn into spinners, but the flat-bottomed ones do.
Hi uncle Scott. I have owned the regular mineral b 12 1/2" for a while now on a flat top stove. It eventually seasoned completely even up the sides, we cook everything in this pan every day, even acidic things. It's still dead flat! We also brown meats and finish in the oven and although the handle isn't supposed to be oven safe I have not had an issue with it. The handle still looks brand new. Thanks for the great and informative videos.
Very nice breakdown of the factors to consider in buying a carbon steel frying pan. I'm considering one to use at high temperatures in place of a gradually deteriorating Mopita Roccia Viva 10 inch pan. De Buyer is sounding good because of the handle and the thickness.
Another comment--the pans with substantial stainless steel handles, often De Buyer, can be reasonably safely handled with out being immediately burned. Lesson learned with my Matfer Black. When I seasoned it, knowing I would be at high heat, I used a kevlar glove. But, last night while searing 2 thick pork loins, I grabbed the handle--OUCH !
Is it common for Matfer pans to have imperfect edges. I just bought one off Amazon and while the rest of the pan looks fine, there is an area on the edge that has a good 1.5 inch imperfection where it looks like it got hammered and has a slightly sharp edge. Thoughts?
The Matfers are a little more geared towards the foodservice industry, as in, when they are used in restaurants they are back in the kitchen and no one sees them. So they are a little more utilitarian as far as looks go. The De Buyers are a little fancier for home kitchens where people will see them and all. So anyway, the Matfers might have a few more dings in them BUT if it's real bad you could just return it for another one. I recently had a Lodge pan show up from Amazon with a cracked handle and they are now sending me another one. Depends on how bad the imperfection is. I;ve actually cut my finger on the rim of new carbon steels... the edges can be a little sharp. If you go over to my facebook page and send a pic I will take a look and let you know what I think you might do. facebook.com/unclescottskitchen/
@@UncleScottsKitchen Thank you! I ended up returning it because the edge was a little sharper than I would have liked. I got one in great shape! Thanks for the info!
Got and seasoned my very first carbon steel skillet last night after work. I bought a Matfer after watching several of your videos, and I absolutely love it; makes me feel much smarter frying bacon and eggs. I'll try the other two brands eventually
I bought the de Buyer carbon plus 24 mm/ 9.44 inch for first pan. Wrought-iron handle, oven safe. Pan is same as Mineral B, just not the epoxy coated handle, not beeswax coated, no bee symbol stamped in middle of cooking surface. Yes, a bit small. Bought it for half price of same sized omlete pan. Mine is standard profile Lainaise not the omlete slide easily out. Still a great omlete pan.
If it's your first carbon steel and you want a good all-around size, the 11 7/8" works well. If you like that one and want to branch out, a smaller 9.5" or so works well for an egg or two or single steaks.
Are you sure those coated De Buyer handles are not oven safe? I’m pretty sure that’s the one I have. Non mineral B. I’ve used it in the oven often. No problem. Most websites in Sweden that sells them say the are safe for oven. Maybe I got a different one. But I don’t think I do.
They make different models... it just depends on which one you have. If it is coated, you can see it. The directions actually say they are safe for ten minutes at 400F.... that's OK for keeping something warm for a few minutes or maybe finishing a steak, but not near long enough for seasoning or cornbread or things like that. Some people try and say it's OK.
Perfect video...Just what I needed as I'm about to get one! Thank you Uncle Scott. I'd love to know what your "theme tune" is, it's really beautiful. Anyone know?
I've seen the ads for them but never tried one yet. Do you have one? I think they are made in Asia and I put up a poll once and most everyone was more interested in the European-made stuff.
Is it normal for the De Buyer to have a slight upward bow? The bottom of my new pan is slightly hollow, but no spinning. Should i be worried about that?
Uncle Scott do you own or did you try Carbon Steel pans coming from German🇩🇪 forge Albert Turk GmbH... ? I own three of different kinds from "Turk". Two for my kitchen use, one 24cm and 28cm and one 24cm grill pan with hooked handle for outdoor/bushcraft use. They're insane good. I recommend them a lot. I think you should try them. You'll be very happy. Greetings from Poland🇵🇱, Europe. 🖐🏻
Scott, I think there may be some confusion about the coating that the factory puts on these pans. I bought the Matfer 8 5/8" crepe pan last week, and washed in with a brush, hot water, and soap. i assumed I had removed the wax coating. But after seasoning several times I still couldn't get the egg test passed. Then today my 14 1/8" pan arrived. Reviews on Amazon kept talking about orbital sanders, sand paper, etc. being needed to removed the factory wax coating. That's nuts I'm thinking. But what the heck, I'm going to MAKE SURE on this one that I have removed all coating. So I boiled 6 gallons of water and put them in a medium sized stainless sink. I didn't have laundry detergent so I just used Dawn. Almost the entire pan fit in but not quite. People said let it soak for half hour with laundry detergent, then scrub with brush. Well I tried that (with Dawn instead of laundry detergent) and I could tell SOMETHING was coming off when I scrubbed really hard with the brush, but not much of it. Switched to the rough side of a kitchen sponge, and no go. Then finally pulled out the big guns. Steel wool #3. No go. Now the howitzer... brass wired scraping brush (the one you use to scrape paint off old wood) That finally did the trick. What I thought on the 8 5/8" was a clean pan STILL HAD THE WAX COATING ON IT. With this one I finally understood why people said steel wool, comet, etc. didn't work. Now the real question is whether the wax coating is OK to leave on. I'm not sure about that. After about six stove top seasoning sessions the 8 5/8" pan was almost black. I used avocado oil. On try #7, phone rang, and I accidentally left it on a high BTU gas burner for 20 minutes until I could smell it and freaked out The pan was bright silver in color, but when it cooled it was dark grey again. I think my mistake did finally remove the wax I had failed to remove before seasoning. I wonder if the nonstick issues people are having is because they in fact never removed the factory wax coating.
What do you think of the Ballerini 11 inch carbon steel pan. I’ve been doing a lot of Asian cooking and didn’t really want to get into a wok . From what I understand this is the next best thing. I just got it today and haven’t seasoned it yet. I wish I had watched your channel before I purchased it , but I did my research and it seems to be a pretty reputable company. And it’s the professional series from Italy , I believe they’ve partnered with zwilling? Any thoughts or feedback back would be great .thank you
I would recommend Debuyer Mineral B Pro for everybody. Yes, it is 20% more than the standard model, but these pans last you a lifetime. In the end, it doesn't matter. If you are on a budget, look for sales, compare prices and snipe it. But don't cheap out if you don't HAVE to. I cheaped out as a student and it bothered me. I wanted to have the Pro model, which made me buy it again. Now I have a smile on my face whenever I use it and that is worth a couple extra bucks.
DeBuyer epoxy coated handles are fine under 180C for sustained use ( mine still look new ). I even seasoned them in the oven because (unfortunately) I have a flat top ceramic stove. I cannot imagine finishing a seared steak or chicken thigh at higher than 180C, so I consider them oven safe for all intents and purposes of a frying pan.
The epoxy coating melts somewhere beyond 200°C. As long as you let it cool down completely before touching it, it usually does not take any damage. The same goes for the Carbone Plus hammer finish. Beyond 200°C, I would use another skillet like the MineralB Pro or Matfer Bourgeat (aka Turk). When seasoning those coated handles in the oven, at least make sure the coating does not touch any hot surfaces. So better not put the skillet upside down.
I purchased both a 12.5" De Buyer Mineral B and a 12-5/8" Matfer Bourgeat Black Steel. After seasoning, the Matfer is definitely nonstick and passes the fried egg test. Eggs still stick a bit to the De Buyer.
