---
product_id: 50052275
title: "De Buyer Mineral B Black Iron Induction Frying Pan 20 cm, Size: 200(Ø)mm. Material: Blue Steel, Induction Compatible, Beeswax Coating, Suitable for all Cooking Surfaces, DN896"
brand: "de buyer"
price: "€ 137.74"
currency: EUR
in_stock: true
reviews_count: 8
category: "De Buyer"
url: https://www.desertcart.fi/products/50052275-de-buyer-mineral-b-black-iron-induction-frying-pan-20
store_origin: FI
region: Finland
---

# Rapid & even heat distribution Natural beeswax seasoning surface Durable commercial-grade blue steel De Buyer Mineral B Black Iron Induction Frying Pan 20 cm, Size: 200(Ø)mm. Material: Blue Steel, Induction Compatible, Beeswax Coating, Suitable for all Cooking Surfaces, DN896

**Brand:** de buyer
**Price:** € 137.74
**Availability:** ✅ In Stock

## Summary

> 🔥 Elevate your kitchen game with the pan that professionals swear by!

## Quick Answers

- **What is this?** De Buyer Mineral B Black Iron Induction Frying Pan 20 cm, Size: 200(Ø)mm. Material: Blue Steel, Induction Compatible, Beeswax Coating, Suitable for all Cooking Surfaces, DN896 by de buyer
- **How much does it cost?** € 137.74 with free shipping
- **Is it available?** Yes, in stock and ready to ship
- **Where can I buy it?** [www.desertcart.fi](https://www.desertcart.fi/products/50052275-de-buyer-mineral-b-black-iron-induction-frying-pan-20)

## Best For

- de buyer enthusiasts

## Why This Product

- Trusted de buyer brand quality
- Free international shipping included
- Worldwide delivery with tracking
- 15-day hassle-free returns

## Key Features

- • **Built to Endure:** Crafted from robust blue steel designed for relentless daily use and high-heat cooking.
- • **Ergonomic Control:** Riveted long iron handle offers secure grip and effortless maneuvering, perfect for multitasking pros.
- • **Eco-Friendly Non-Stick:** Develop a natural, chemical-free non-stick patina through seasoning—healthier and sustainable.
- • **Precision Heat Mastery:** Achieve flawless sears with lightning-fast, uniform heat across the pan.
- • **Universal Kitchen Ally:** Compatible with all stovetops including induction, making it your versatile culinary sidekick.

## Overview

The De Buyer Mineral B Black Iron Frying Pan (20 cm) is a premium blue steel skillet engineered for superior heat distribution and durability. Featuring a natural beeswax coating for seasoning, it develops a chemical-free non-stick surface over time. Compatible with all cooking surfaces including induction, it combines professional-grade performance with ergonomic design, making it a must-have for serious home chefs who value longevity and culinary precision.

## Description

De Buyer Mineral B Black Iron Induction Frying Pan 20 cm, Size: 200(Ø)mm. Material: Blue Steel, Induction Compatible, Beeswax Coating, Suitable for all Cooking Surfaces, DN896: De Buyer Mineral B Black Iron Induction Frying Pan 20 cm, Size: 200(Ø)mm. Material: Blue Steel, Induction Compatible, Beeswax Coating, Suitable for all Cooking Surfaces, DN896: desertcart.co.uk: Home & Kitchen

Review: Lovely pan to use - takes some looking after though - Having gone through two non-stick frying pans over the last 10 years, I decided to buy something a little more long lasting. I looked at some non-stick pans made from titanium, but they were roughly 30-50% more expensive than this De Buyer pan. I also considered the enamelled cast iron frying pans from Le Creuset, however, the cost and the sheer weight of the pans put me off. The De Buyer pan looks great to me. Functional and stylish. The handle is riveted onto the pan and the whole thing feels weight enough to be solid, but without the enormous heft of a cast iron pan. The handle has a smooth coating on it that feels nice, though be aware that it still conducts heat. If you are frying over a high heat, it is advisable to wrap a cloth over the handle or use oven gloves. The pan heats up quickly and is ideal for searing meats. 24cm is a good size when cooking for one or two people. This pan is not non-stick - you must season the pan and use it over time in order to build up a patina. The pan comes with some basic instructions on how to season. The more you cook with it, the darker the surface of the pan gets. This is normal and will help build your non-stick coating. Do not worry about it being unhygienic. Frying will kill anything on the cooking surface, though of course you should still wash the pan. De Buyer recommend purifying the pan occasionally to stop residues and odours from previous uses seeping in. You simply heat the pan over a high heat with cooking salt in the pan, and then wipe clean with a kitchen towel. You can use metal utensils on the surface, but also use your common sense. Hard and abrasive scraping will damage the coating you are trying to build up, and you risk scratching the metal. Cleaning is simple. Wash with hot water, a soft sponge and a tiny amount of washing up liquid. Wipe the pan dry all over, otherwise the pan may rust. Any bits of food that stick can be picked away with a plastic scraper or a slightly rougher sponge. Never use a metal scourer. Before you put it away, pour a little oil onto a kitchen towel and wipe the surface of the pan. Do not put it away without the cooking surface being oiled. Before you use it again, you can rinse it with hot water (and then dry). A few things to note if you are used to using non-stick pans: - the surface of the pan will darken and colour. This is a gradual process and the colouration does not happen evenly. If you like your pans to look beautiful and pristine, then these pans are not for you; - they take more looking after. You cannot use a dishwasher with these pans and you need to dry them thoroughly; and - as stated above, when cooking over a high heat, do not grab the handle without protection. For those that are fine with the maintenance aspect of these pans, I recommend them very highly. They are well made and do an exemplary job.
Review: These pans are wonderful! The thickness and weight create an evenly-heated cooking ... - This was my first foray into the world of carbon steel cookware and it was a couple of months before I screwed up the courage to season my shiny new pan, having read everything I could find about the process, large swathes of which were contradictory! At least there was general consensus that it was impossible to make a mess of the pan: just strip it down and start again. Thankfully, I found a method that worked well (everyone seems to have their own, often idiosyncratic, method) and, after carefully only using the pan for meat, bacon and other highish fat content produce for the first few times, I ventured into pancakes. Then omelettes. Then plain old eggs. Then anything I could think of! I haven't cooked anything yet that has stuck even just a little bit. These pans are wonderful! The thickness and weight create an evenly-heated cooking surface and the high temperatures that can be achieved result in gloriously seared steaks. I've bought two more in different sizes/styles since and I felt so confident in their performance that, with the second one, I went straight for fried eggs immediately after seasoning. Perfect! If you have the patience to look after these pans properly - season them well initially, rinse after use with hot water and dry thoroughly - they will become your best friends! There are a lot of myths knocking around about how fragile and sensitive the seasoning can be with dire warnings regarding use and care. It's mostly nonsense put about by posers who think that making a mystery out of something that was an everyday occurrence before Teflon made an appearance makes them seem like some sort of culinary guru! If you read about the science behind seasoning you'll understand why. Carefully done (and rocket science it ain't), the seasoned surface is as hard as the steel pan itself and as slick as ice: you can only really damage it if that's your intention. Here are the only things I've found that can cause damage, and none of it is irreparable: 1. High concentrations of acid. Some say you should never put tomatoes or wine into a seasoned pan, which makes whipping up a well-flavoured pan sauce a little tricky. Small amounts for a short time will do no harm whatsoever. I'll deglaze with a little stock then add my wine and whatever else is going into the sauce, cook it on a high heat until it's reduced enough, serve it and rinse the pan immediately. No problem. 2. Digging at it with sharp stabby things. Obvious really. However, a good quality, flexible stainless steel spatula will serve you well. Using one to lift and turn your food makes sure that all the lovely little bits of crusty goodness are on your steak and not left behind on the pan. It's the single most important way I've found of keeping the seasoned surface smooth and gunk-free. Just don't dig! 3. Dry cooking. This won't actually damage anything but it will make avoiding (4) difficult. Always at least lightly brush your pan with your cooking fat of choice before cooking otherwise you'll have burnt bits adhering to the pan that even your spatula might not be able to handle. 4. Elbow grease! If fingernails can't pick the burnt bit off then you can use a scrubber or even wire wool but with a light touch. Remember, you'll be reseasoning your pan with subsequent uses so there's no harm in smoothing out any rough bits as long as the elbow grease stays under the kitchen sink! If you find you have to put in some effort to remove a spot then stop: it's probably supposed to be there. 5. Soap. Again, some will say you should never, ever use it. A long time ago, dishwashing soaps contained lye which would strip the surface off anything! Not any more though. It's best avoided on a regular basis but if you want to give your pan a good clean once in a while it won't hurt. Rinse well and wipe the pan with a drop of oil and a paper towel afterwards. Having become used to them and learning that they're not the fragile little hothouse flowers the Internet would have me believe, I can't recommend carbon steel, and the de Buyer brand in particular, highly enough.

## Features

- UNMATCHED HEAT DISTRIBUTION: Experience exceptional cooking results with quick & even heat distribution throughout the pan
- DURABLE COMMERCIAL STRENGTH: Crafted with extra strong iron for long-lasting reliability, this frying pan is built to withstand high heat & heavy use
- AUTHENTIC NON-STICK SURFACE: Achieve a natural non-stick surface by seasoning the pan before use, providing you with a healthier alternative to traditional non-stick coatings
- VERSATILE & INDUCTION COMPATIBLE: Suitable for all cooking surfaces, including induction, making it a versatile addition to any kitchen
- EASY TO HANDLE: The riveted long iron handle ensures easy lifting & carrying of the pan, providing you with ultimate convenience in the kitchen

## Technical Specifications

| Specification | Value |
|---------------|-------|
| ASIN | B00462QP0C |
| Best Sellers Rank | 69,456 in Home & Kitchen ( See Top 100 in Home & Kitchen ) 175 in Frying Pans |
| Brand | DE BUYER |
| Brand Name | DE BUYER |
| Capacity | 0.4 litres |
| Colour | Silver |
| Compatible Devices | Smooth Surface Induction |
| Compatible devices | Smooth Surface Induction |
| Customer Reviews | 4.5 out of 5 stars 12,599 Reviews |
| Global Trade Identification Number | 03011245610203 |
| Handle Material | Carbon Steel,Stainless Steel |
| Has Nonstick Coating | Yes |
| Included Components | Frypan |
| Is Oven Safe | Yes |
| Is the item dishwasher safe? | No |
| Item Type Name | de Buyer Carbon Steel Fry Pan |
| Item Weight | 1 Kilograms |
| Manufacturer | De Buyer |
| Manufacturer Warranty Description | Life time warranty. |
| Material | Blue Steel |
| Material Type | Blue Steel |
| Maximum Temperature | 400 Degrees Fahrenheit |
| Model Name | Mineral B 8-Inch |
| Product Care Instructions | Hand Wash Only |
| Recommended Uses For Product | Sauté, fry, sear, and grill food |
| Special Features | Induction Stovetop Compatible |
| Special feature | Induction Stovetop Compatible |
| Specific Uses For Product | sauté, fry, and brown food on various cooking surfaces including induction hobs |
| Unit Count | 1.0 Count |

## Product Details

- **Brand:** DE BUYER
- **Capacity:** 0.4 litres
- **Colour:** Silver
- **Material:** Blue Steel
- **Special feature:** Induction Stovetop Compatible

## Images

![De Buyer Mineral B Black Iron Induction Frying Pan 20 cm, Size: 200(Ø)mm. Material: Blue Steel, Induction Compatible, Beeswax Coating, Suitable for all Cooking Surfaces, DN896 - Image 1](https://m.media-amazon.com/images/I/51UT1LENN8L.jpg)

## Questions & Answers

**Q: How long is the handle and pan together? I'm wondering if it will fit in my oven.**
A: The 26 cm pan is 18.5", or 470 mm, and it fits in my standard 21" or 535 mm cooker, that's the cooker width not the oven opening.

**Q: What is the diameter of the base?**
A: 28cm base, 36cm top rim

**Q: does it contain aluminium?**
A: Don’t think so - the De Buyer web site says”The iron MINERAL B fry pan: a 100% natural material with protective beeswax finish. It is guaranteed coating-free (no PFAO or PTFE). No added chemicals and made with an environmentally-friendly manufacturing process. Robust, recyclable and professional product. The fry pan reaches high temperatures and quickly seals food, thereby preserving vitamins and nutrients. Ideal for Sealing, Browning, Grilling. Seasoning: the more you use the fry pan, the better it cooks. The blacker it gets, the less it sticks.”

**Q: is this similar to cast iron in weight?**
A: It is lighter than a convential cast iron pan, but not as light as a non-stick pan. I would say that it weighs about the same as a good quality stainless steel pan.

## Customer Reviews

### ⭐⭐⭐⭐⭐ Lovely pan to use - takes some looking after though
*by C***N on 22 January 2012*

Having gone through two non-stick frying pans over the last 10 years, I decided to buy something a little more long lasting. I looked at some non-stick pans made from titanium, but they were roughly 30-50% more expensive than this De Buyer pan. I also considered the enamelled cast iron frying pans from Le Creuset, however, the cost and the sheer weight of the pans put me off. The De Buyer pan looks great to me. Functional and stylish. The handle is riveted onto the pan and the whole thing feels weight enough to be solid, but without the enormous heft of a cast iron pan. The handle has a smooth coating on it that feels nice, though be aware that it still conducts heat. If you are frying over a high heat, it is advisable to wrap a cloth over the handle or use oven gloves. The pan heats up quickly and is ideal for searing meats. 24cm is a good size when cooking for one or two people. This pan is not non-stick - you must season the pan and use it over time in order to build up a patina. The pan comes with some basic instructions on how to season. The more you cook with it, the darker the surface of the pan gets. This is normal and will help build your non-stick coating. Do not worry about it being unhygienic. Frying will kill anything on the cooking surface, though of course you should still wash the pan. De Buyer recommend purifying the pan occasionally to stop residues and odours from previous uses seeping in. You simply heat the pan over a high heat with cooking salt in the pan, and then wipe clean with a kitchen towel. You can use metal utensils on the surface, but also use your common sense. Hard and abrasive scraping will damage the coating you are trying to build up, and you risk scratching the metal. Cleaning is simple. Wash with hot water, a soft sponge and a tiny amount of washing up liquid. Wipe the pan dry all over, otherwise the pan may rust. Any bits of food that stick can be picked away with a plastic scraper or a slightly rougher sponge. Never use a metal scourer. Before you put it away, pour a little oil onto a kitchen towel and wipe the surface of the pan. Do not put it away without the cooking surface being oiled. Before you use it again, you can rinse it with hot water (and then dry). A few things to note if you are used to using non-stick pans: - the surface of the pan will darken and colour. This is a gradual process and the colouration does not happen evenly. If you like your pans to look beautiful and pristine, then these pans are not for you; - they take more looking after. You cannot use a dishwasher with these pans and you need to dry them thoroughly; and - as stated above, when cooking over a high heat, do not grab the handle without protection. For those that are fine with the maintenance aspect of these pans, I recommend them very highly. They are well made and do an exemplary job.

### ⭐⭐⭐⭐⭐ These pans are wonderful! The thickness and weight create an evenly-heated cooking ...
*by A***E on 15 November 2015*

This was my first foray into the world of carbon steel cookware and it was a couple of months before I screwed up the courage to season my shiny new pan, having read everything I could find about the process, large swathes of which were contradictory! At least there was general consensus that it was impossible to make a mess of the pan: just strip it down and start again. Thankfully, I found a method that worked well (everyone seems to have their own, often idiosyncratic, method) and, after carefully only using the pan for meat, bacon and other highish fat content produce for the first few times, I ventured into pancakes. Then omelettes. Then plain old eggs. Then anything I could think of! I haven't cooked anything yet that has stuck even just a little bit. These pans are wonderful! The thickness and weight create an evenly-heated cooking surface and the high temperatures that can be achieved result in gloriously seared steaks. I've bought two more in different sizes/styles since and I felt so confident in their performance that, with the second one, I went straight for fried eggs immediately after seasoning. Perfect! If you have the patience to look after these pans properly - season them well initially, rinse after use with hot water and dry thoroughly - they will become your best friends! There are a lot of myths knocking around about how fragile and sensitive the seasoning can be with dire warnings regarding use and care. It's mostly nonsense put about by posers who think that making a mystery out of something that was an everyday occurrence before Teflon made an appearance makes them seem like some sort of culinary guru! If you read about the science behind seasoning you'll understand why. Carefully done (and rocket science it ain't), the seasoned surface is as hard as the steel pan itself and as slick as ice: you can only really damage it if that's your intention. Here are the only things I've found that can cause damage, and none of it is irreparable: 1. High concentrations of acid. Some say you should never put tomatoes or wine into a seasoned pan, which makes whipping up a well-flavoured pan sauce a little tricky. Small amounts for a short time will do no harm whatsoever. I'll deglaze with a little stock then add my wine and whatever else is going into the sauce, cook it on a high heat until it's reduced enough, serve it and rinse the pan immediately. No problem. 2. Digging at it with sharp stabby things. Obvious really. However, a good quality, flexible stainless steel spatula will serve you well. Using one to lift and turn your food makes sure that all the lovely little bits of crusty goodness are on your steak and not left behind on the pan. It's the single most important way I've found of keeping the seasoned surface smooth and gunk-free. Just don't dig! 3. Dry cooking. This won't actually damage anything but it will make avoiding (4) difficult. Always at least lightly brush your pan with your cooking fat of choice before cooking otherwise you'll have burnt bits adhering to the pan that even your spatula might not be able to handle. 4. Elbow grease! If fingernails can't pick the burnt bit off then you can use a scrubber or even wire wool but with a light touch. Remember, you'll be reseasoning your pan with subsequent uses so there's no harm in smoothing out any rough bits as long as the elbow grease stays under the kitchen sink! If you find you have to put in some effort to remove a spot then stop: it's probably supposed to be there. 5. Soap. Again, some will say you should never, ever use it. A long time ago, dishwashing soaps contained lye which would strip the surface off anything! Not any more though. It's best avoided on a regular basis but if you want to give your pan a good clean once in a while it won't hurt. Rinse well and wipe the pan with a drop of oil and a paper towel afterwards. Having become used to them and learning that they're not the fragile little hothouse flowers the Internet would have me believe, I can't recommend carbon steel, and the de Buyer brand in particular, highly enough.

### ⭐⭐⭐⭐ Pure quality.
*by M***. on 29 May 2022*

I've been switching out all my non-stick cookware for cast iron, stainless steel and carbon steel. This was my first step and definitely my favourite to use. Cooking on induction is a breeze and everything that I've cooked on it has turned out great. Seasoning it took a little bit of work but after all the use it had it is still doing great, it's nice and heavy easy to look after with a chainmail "scrubby" and some hot water. Then you just dry it of and give it a light seasoning and your done.

## Frequently Bought Together

- De Buyer MINERAL B Carbon Steel Fry Pan - 8” Diameter, 5.5” Cooking Surface - Ideal for Searing, Sauteing & Reheating - PFAS, PFOA & PFOS Free - Made in France
- De Buyer MINERAL B Carbon Steel Fry Pan - 10.25” Diameter, 7.3” Cooking Surface - Ideal for Searing, Sauteing & Reheating - PFAS, PFOA & PFOS Free - Made in France
- DE BUYER 1830 Mineral B Element Series 4636.00 Neoprene Grip Protector 20 cm Length Neoprene

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*Product available on Desertcart Finland*
*Store origin: FI*
*Last updated: 2026-02-08*