Omelette steel frying pan MINERAL B Ø24cm
€52.00

In stock

Electric
Electric
Flash oven 200°C
Flash oven 200°C
Gas
Gas
Glass-ceramic
Glass-ceramic
Induction
Induction
No machine wash
No machine wash

Omelette steel frying pan MINERAL B Ø24cm

€52.00

The advantages of the omelette steel frying pan:

  • Rounded skirt
  • Made in France
  • Lifetime guarantee
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1218 Items
Size : Ø 24cm
Ø 20cm Ø 24cm Ø 28cm
Size guide

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Description
Designed for the precise techniques of chefs

The 24 cm MINERAL B frying pan is the perfect ally for making omelettes to perfection. Its rounded skirt makes flipping and sliding onto the plate easy, just like professionals do. This diameter is ideal for single or double portions, while ensuring optimal maneuverability.

Natural seasoning for authentic flavors

Made from white steel sheet, this carbon steel frying pan improves over time thanks to gradual seasoning. With each use, the steel develops a black patina that enhances cooking performance: your omelettes will be golden on the outside and tender in the center. Before first use, wash it with very hot water and follow the seasoning steps for optimal results.

French-made and compatible with all heat sources

Coated with beeswax for temporary protection against oxidation, this pan is designed in the Vosges, at Val d’Ajol. Its 2.5 mm-thick steel body ensures exceptional durability. Compatible with all heat sources, including induction, it is built to last and be passed down.

Characteristics
Reference : 10-561124
  • Top inner diameter24 cm
  • Inner height3 cm
  • Outer diameter24.6 cm
  • Total height13 cm
  • Total length44 cm
  • Total width24.6 cm
  • Induction base diameter17.5 cm
  • Weight (Kg)1.344 kg
    • Heat sourceAll stoves and flash over
    • MaterialMild steel
    • WashingNot suitable for dishwasher
    • InductionYes
    • Fixed or removable handleFixed
    • CollectionMINERAL B
    User manual
    French Flyer Steel (1.93M) Notice MINERAL B (513.28k)
    FAQ
    How to season my iron pan? When is it seasoned?

    Pour about 1mm of oil into your iron pan and heat it. Once the oil slightly steams, empty it into a recipient and wipe the pan with a paper towel.

    The seasoning of your pan will be optimal and efficient after having cooked red meat 10 times. The more your pan is used, the best the cooking results are. The more it blackens, the less it sticks. Once your pan is well seasoned, you will be able to cook more delicate food such as eggs, fishes…