You made me laugh! Good stuff.

Make french fries three times in that pan. Don't wash in between, just wipe it out with paper towels. If at that point it is still like it is now, it is my cast iron dutch oven's evil twin. It is season-proof. I call it my problem child. I still have mine as I like the way it makes beans, but I got an enameled dutch oven this year to scare it into shape. I think I'm going to pass the problem child off on Buy Nothing, very soon. The enameled one is wonderful, right out of the box. My problem child is going on ten years old now...don't be like me and keep waiting for it to shape up. French fries. Three times. Then out if it's still a problem.

If cast iron were as easy to season to prevent sticking (eggs!), teflon would never have been invented.

If we are talking about a thin metal frying pan, I remember the instructions saying to saute potato peels in it to season it. I did that, it worked for me, but by worked for me, I mean I still washed the pan with soap and water. It was my crepe pan until I switched to Mauviel.

ETA My pan was carbon steel.

This doesn't say anything about seasoning it in an oven.

https://blog.sinplastico.com/en/how-to-use-a-mineral-b-debuyer-pan/

There was a thread on the cooking forum and I ALMOST BOUGHT ONE and now, I am so glad I didn't, you confirmed my suspicions. I'm sorry you had all this happen though.

Had one (different brand recommended by ATK) never seasoned properly, hated it, donated it. And another thing...the super long handle made it a PITA to store because nothing else fit around it. My son went through the same experience even though I warned him. He was convinced HE could properly season it. It too has been donated.

I had similar problems with raw cast iron, Mtn, and now I have a couple of Le Creuset skillets—-all the benefits of cast iron, no seasoning necessary, easy cleanup, and they’re gorgeous. Win / win…..as though anybody really needs a reason to use Le Creuset.

This doesn't say anything about seasoning it in an oven.

https://blog.sinplastico.com/en/how-to-use-a-mineral-b-debuyer-pan/

??? and so?

I followed De Buyer instructions, twice. Stovetop.

Then I googled (and watched) approximately 4200 hours of Youtube videos. Several recommended the oven and one even mentioned that DeBuyer was pro oven as a seasoning method, except it could blister the handle. It did not.

This is telling; one purveyor will season it for you.

Make french fries three times in that pan.

Uhhh... That would be three times more than I have ever made french fries in my entire life. I don't do any cooking that requires that much oil. Plus it is a crepe pan.

LOL love that you bought a replacement pan to scare it into shape!

I so hate this pan. With most pans, you can hold them in suspended animation by soaking it in the sink while you figure out what to do. This is such a rusty mess. It is totally going OUT. I cannot imagine what it could possibly do to justify what a PITA it is.

Aren't the Le creuset skillets just enameled cast iron?

Reading the de Buyer website, it sounds like carbon steel (lighter than cast iron) is what you may have? Maybe check with them to see what can be done to save your pan, unless you've tossed it already which I'd fully understand !!

Arapaho, I have followed all of the mfr instructions.

Given the vast selection of videos, this is a common problem.I just looked up my order history; i didn't recall this thing only cost 20 bucks. Good riddance!

https://smile.amazon.com/gp/product/B0019N4ZHQ/ref=ppx_od_dt_b_asin_title_s00?ie=UTF8&th=1

I sympathize. I’ve never been able to season a pan. First off, I cannot cope with the idea of not washing it.

I have 3 cast-iron skillets. One belonged to DH’s grandmother; the other two I inherited from my mother. They were well-seasoned by the time I came into possession of them.

Oh mtn, we are soul sisters. My kids know if I have my hand on my hip they better leave because I'm getting ready to unlease on someone/something.

Sorry about your pan, I'm sure it was pricey and to not live up to it's hype would be frustrating.

Oh, this makes me sad...I love mine so much and use it daily (and, don't give me the stink eye... it wasn't me!!).

::: eyeing Whatsay :::

LOL

I've decided I will see if someone in my cooking club would like to adopt it. Like BBSTX, not washing it makes me squeamish, but it's the strong odor of metal that also puts me off.

Be careful of keeping a frying pan to use as a weapon! Years ago a man broke into my mom's house in the wee hours and hit her with her own frying pan before he fled. Fortunately she was not too badly injured, and all he got away with was a box of benign paperwork.

Donna

Wow that's a crazy/awful story. Thank goodness it was not serious!

I am not sure what to conclude from it, however.

“Aren't the Le creuset skillets just enameled cast iron?”

Yes, Bumble, that’s exactly what they are. They give you the excellent even heating, heat retention and stove to oven capability without the rusting, difficulty washing and need to season the surface. That’s why people buy them despite the cost. They last forever and have a lifetime guarantee. The enameling is still done in France and is a superior product ( better quality control) compared with brands enameled in Asian countries.

I have an All Clad skillet and a non stick one also but find myself reaching for the LeCreuset almost always. I am a late adopter of this older brand and now have four sizes of dutch ovens, two skillets, four pieces of their ceramic bakeware and a partridge in a pear tree 🌳 Williams Sonoma has frequent sales of 40% off with free shipping.

I also find Le Creuset and Staab preferable to the cast iron pans that require seasoning. They are a breeze to clean ... and so versatile. Heavy but so very useful.

Since my sisters have taken over family holiday meals, I am buying them each a Le Creuset Dutch Oven as a thank you... and in my tradition of "one gift for you, and one for me" I am now getting myself a skillet!

I need to try to recall why I wanted this particular pan in the first place. I think it was the weight (it *is* far lighter than cast iron, Le Creuset and Staub).

As a substitute for a cast iron skillet, I agree Le Creuset and Staub are the answer if you are ok with the weight of it. I find heavy pans annoying and IME I just don't reach for them.

That is a such a thoughtful gift, Funky, and you can choose a color that truly personalizes it.

I have a debuyer crepe pan, blue steel, and I have loved it for years. It is my favorite pan for omelettes. My big complaint has been Dh overheating it and allowing the oil to do that funky coating on it and also dh scrubbing it too vigorously, removing all the seasoning. I was so mad that I refuse to make crepes any more until I can get a new one that DH. I want to etch the handle with a message to DH, "step away from the pan or face my wrath." Mine has never rusted but it is generally dried immediately after washing. DH insists on purchasing knives made from carbon steel because he is convinced they are better. However, they have to be washed and dried immediately after using. I am convinced DH just wants to make my life more difficult. I am sorry that your pan is such a stinker, because I really do love mine.

I have 3 cast iron skillets that belonged to my grandmother. They are heavy. the smaller one is our cornbread pan. shhhh! dont tell, but i wash my skillets (lightly) and no problems, no rusting. Our secret!

Honestly, KSWL, the color is what made me decide it's a perfect gift. I never liked their primary colors-- but they have added so many great new ones! (And they are on sale early this year!)

I have this one myself and while cooking a week or two ago, I realized it is perfect for my youngest sis (sea salt)

and agave for middle sister

I was on a cast iron, the enameled kind, kick for several years and bought more stock pots and apples and pumpkins then any one person needs. I have all the brands and do prefer the Stab and le Creseut best.

But I still like my cheap non-stick frying pans!

My experience has been the same as tishto's. I love mine so much, I bought one for the lake house and one for my DDs apartment. However, the one I have only cost about $25 CDN if I recall correctly.

I wash it correctly, but no one else in my household does and I've never seen even a hint of rust. We use it primarily for eggs, crepes, reheating refried beans, and grilled cheese sandwiches.

Sorry you don't like yours and, it was probably me that helped convince you. I wish I could pinpoint what's wrong so I could help, as it is one of the most indispensable items in my kitchen. However, I have no idea why your experience (and seemingly others?) is so different than mine.

I love my LC enamelled cast iron pans.

Daisy, I appreciate the confession. All is forgiven. ; )

Mine was only 20USD,so ~ the same. I will find a new home for my little pan.

a couple things about an iron pan, regardless of the brand, quality, etc:

1. you HAVE to completely dry the entire pan after you wash it, and be sure there's always a little bit of oil on it before putting it away.

2. we never use it to cook eggs. even if it's perfectly seasoned, you're never going to get eggs to slide nicely. our one nonstick pan is pretty much only for eggs and we take really good care of it so it doesn't chip.

(my husband loves to cook, and loves researching the best tools for the job. for the most part we prioritize the essentials and try to avoid gadgets and gimmicky things. yet even blogs like Serious Eats recommends having one nonstick pan for things like this.)

This is such a good thread for me to read! I fell for an ad in the nyt--I never do that!-- for what turned out to be a carbon steel pan--I hadn't realized that. (Most likely, I ordered in the later evening hours.) It was almost $70, I think so I'm not so willing to toss it. I too can't STAND not to wash a pan properly, with soap and hot water. Every time I do, I have to start the seasoning process all over again. I recently decided I'd do it 6-8 times before using again but I feel like there are a couple of spots where the oil is building up a bit too much. Sigh, there's no easy answer. Le Cruseut is too heavy for me. And yes, I use non-stick all the time and worry intensely about it. I guess if I used tons of oil for every dish, the Misen might be ok. But, ick.

I feel your pain! spending on a pan you're not going to use....My vintage cast iron 7"? and larger old one are both so well seasoned I'm able to wipe with a paper towel, rinse with hot water, wipe with a sudsy cloth, rinse with hot water again and dry. Super fast, quick and so easy. I have what feels like a gazillion all clad pots and pans, but 99% of the time I use the two cast iron skillets and one 4 qt AC with the little handles on each side.

Mtn, I double checked and potato starch is indeed the magic ingredient for seasoning your pan. I realize you have given up on it, but I checked the French instructions, since Sea sea mentioned French fries and I remembered the instructions on my pan saying something about potato peels as well.

Just in case you are interested, here are the instructions. I think you speak some French, otherwise Google translate.

https://www.poeles-cuisine-en-chef.com/culottage-des-poeles-en-acier-de-buyer-c102x2283874

I think it’s time to plant some succulents in it and call it a day.

I wash my cast iron pans and carbon steel wok with hot soapy water and I leave them on the rack to dry. If you can't soak it or wash it with dish soap, it ain't seasoned. :P

I could have saved you the bother -- I tried carbon steel long ago and hated it. Just a good stainless clad multi-ply or copper pan will do you fine, or a traditional vintage cast iron or non-stick or ceramic pan. For a crepe pan, I just got one from ballarini although I have successfully used my Demeyere searing pan -- which worked fine with crepes -- you just need to get the pan hot and then rub butter on it.

Chiming in...

I thought I needed carbon steel pans, once seasoned they're nonstick, yada yada yada.

I ordered an 8" and 12" from Misen, a bit more budget-friendly than De Buyer, plus good reviews. They took some time to arrive--separately--and my card was charged even before they shipped. I was very annoyed but, since they weren't a gift or something I needed right now, I decided to wait it out.

Both pans finally arrived. They are much heavier than they look. I followed the seasoning instructions to the letter (stovetop). My house stunk of hot, smoking vegetable oil. I rubbed, let them cool, reheated, repeat endlessly. I tried each one out (not eggs, the acid test of nonstick) and everything stuck. The pans take forever to cool down to be cleaned. And then guess what? You're supposed to re-season after each use.

I don't have kitchen staff to season pans every time they're used. I want to use a pan for its intended purpose, clean it afterwards, and put the darn thing away. I don't like dirty dishes or pans sitting around, all high maintenance.

I have a seasoned black cast iron skillet. A workhorse, not a diva. I have a nonstick skillet for eggs.

I contacted Misen yesterday to say I wanted to return the pans and why. I still have all the original packing, but of course I do. This morning I received two very nice emails from Misen. #1 was to say my cc account has been credited for the full amount. #2 said they were pausing having the merchandise returned, and to give it away, donate, or responsibly dispose of it. I know someone who would like these pans and thinks they won't be a lot of work for them. More power to them.

All this is to say, I had a similar experience with carbon steel, and hooray for Misen who provided excellent customer service when it was needed.

Childhood PTSD

The smell of the seasoning cast iron pans, the rancid-ish funk of the seasoned pan after not being washed hard when put away

Don't miss the smell of heating carbon steel pans either. PU!

ETA: My mom was born in the early 1920's - she was very familiar w/how you take care of cast iron pans

Speaking of smells - in the last few yrs have also been turned off by the smell of canola oil when cooking

Gizmo, I used to use canola oil when vegetable oil (not olive oil) was called for, even in recipes. I thought it was odd smelling but couldn't put my finger on it. I watch/listen to Milk Street with Christopher Kimball and he says it has a fishy smell. That's it. I stopped using it altogether, opting for plain vegetable oil or grapeseed oil.

Bunny

23 hours ago

Gizmo, I used to use canola oil when vegetable oil (not olive oil) was called for, even in recipes. I thought it was odd smelling but couldn't put my finger on it. I watch/listen to Milk Street with Christopher Kimball and he says it has a fishy smell. That's it. I stopped using it altogether, opting for plain vegetable oil or grapeseed oil.

^^^^^^^^^^^^^^^^^^^^^^^^^^^^^^^^^^^^^^^^^^^^^^^^^^^^^^^^^^^^^^^^^^^^^^^^^^^^^^^^

Besides the taste, I could taste it as well. Yes on the fishy-ness

I wonder if it's akin to people who can't tolerate cilantro because they say it has a soap taste?

I adore cilantro, but can understand why some characterize the flavor as soapy. It’s very delicious soap.

I tried to comment from my iPad (sigh)...something about that name DeByer -- I have one of these pans!! It sits in a closet! I tried the potato peel thing, followed directions.... I am happy to pack this up and send it to anyone who wants it. Better than sitting unused in a closet. I'm sticking to my cast iron and non-stick pans.

List it on ebay or Mercari.....maybe there is a De Buyer rescue organization that will claim it.

I'm still amazed by all the DeBuyer hate. I stated earlier that I love mine and use it daily. HB, I would love a second one!!

You can send your shipping address to my email hanab888 @ gmail.com, i will send it.

Thanks, HB, that's very kind but I wouldn't feel right. Perhaps a women's shelter?

I'm amazed at the negative cast iron experiences and/or beliefs. Like I said above, despite a huge All Clad collection, I find myself using one 4 qt AC pot and 2 cast iron skillets 99% of the time. I make scrambled eggs 2 to 4 times a week; they never ever stick and I always wipe then quickly wash my cast iron. Eww, I would never not wash, but no rubbing and scrubbing is needed, so the wipe, hot water wash and rinse is quick. They're as non-stick as the Teflon I used to use, actually better, which I would never buy again. I have no idea if it has helped my CI season so well, but against all advice, I only use (organic) extra virgin 1st cold pressed olive oil, even when sauteing.I don't fry or bake. Agree with what fori said above, "if you can't soak it or wash it with dish soap, it ain't seasoned." Since I wash my cast iron, there is never a smell.

@Indigo Rose same here. Several of my cast iron pieces are getting close to 100 yrs old. The finish is so beautiful . I wipe them out with a paper towel and wash with dish soap when needed . The best way to season CI is just use it regularly. I bake my homemade pizzas in it and fry eggs and grilled cheese and burgers . If need be I boil water in it swish around and wipe out but that’s rare as I don’t fry chicken anymore and it does make crusty pieces sometimes in the bottom. Anyway there’s nothing as good. As far as weight that’s what the gym is for!!! Preserve my strength 😘 cast iron hung up

My husband (the cook in the family) loves his carbon steel pans. He uses them many times a week. They are not pretty to look at after all this use, but he loves their lighter weight, and the fact that they easily go from stovetop to oven. But I think they are funky to look at and never use them myself.

My husband (the cook in the family) loves his carbon steel pans. Not sure if he bought De Buyer or some other brand, but he uses them all the time. He likes their relatively light weight and the fact that they go easily from stovetop to oven. He will sear a steak in the pan on the stove, and then just finish it in the oven, for example. We have a lot of Le Creuset, too, but these serve a totally different purpose. Also ours are very nicely seasoned and not rusty.