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Removable steel frying pan MINERAL B LOQY Ø20cm
Made in France, this MINERAL B LOQY frying pan combines the culinary tradition of steel with the modern convenience of a removable handle. Save space in your cupboards with this steel pan from the LOQY collection.
With a diameter of 20cm, this MINERAL B pan is the perfect cooking utensil for high-temperature searing. Its raw steel promotes the Maillard reaction, ensuring perfectly cooked meats. Compatible with all heat sources including induction, the LOQY steel pan can also be used in the oven (without the handle) to finish cooking, for example.
Over time, the steel frying pan will improve thanks to seasoning, which creates a non-stick patina. Initially brown, this patina will darken with each use, ensuring easy food release.
How to season your steel frying pan?
- Wash your de Buyer pan thoroughly and dry it
- Pour 1 mm of vegetable oil and heat the pan. (Adjust your heat source so it does not exceed ¾ of its maximum power)
- When smoke begins to appear, stop heating (about 10 minutes on gas and 2 minutes on induction)
- Let it cool, then discard the oil and wipe the pan with paper towels.
- Heat dry for 2 minutes: the pan will change color and develop a brown patina.
Advantages of the removable steel frying pan:
- Perfect for searing, browning, and grilling
- Space-saving
- Made in France
- Lifetime warranty
Everything you need to know about the MINERAL B LOQY frying pan:
- Diameter: 20cm
- Thickness: 2.5 mm
- Material: white steel sheet
- Finish: beeswax (provides temporary protection against oxidation)
- Use: all heat sources, including induction
- Oven: oven-safe without handle or grips
- Care: do not use dishwasher, do not soak, do not use detergents. Hand wash and dry immediately.
- First use: wash the pan with very hot soapy water, then proceed with seasoning.
- 2 riveted stainless steel bases
- Made in France, in the Vosges
- Lifetime warranty
- Heat sourceAll stoves and oven
- MaterialMild steel
- Fixed or removable handleRemovable
- CollectionMINERAL B
- CollectionLOQY
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…