De Buyer Frypan & Skillet Buyer's Guide for Professional Chefs
De Buyer has been crafting professional cookware in the Vosges mountains of France since 1830. Trusted by Michelin-starred chefs and culinary institutions worldwide, De Buyer carbon steel and blue steel frypans are the gold standard for professional kitchen performance. This guide will help you choose the right De Buyer pan for your kitchen, understand the differences between collections, and get the most out of your investment.
Browse all De Buyer cookware at The Flying Fork
Why Professional Chefs Choose De Buyer Carbon Steel Pans
Carbon steel sits at the intersection of cast iron and stainless steel — combining the heat retention and natural non-stick properties of cast iron with the lighter weight and rapid heat response of stainless. For professional chefs, this makes carbon steel the pan of choice for searing, sautéing, frying eggs, cooking fish and achieving the kind of crust that non-stick pans simply can't deliver.
- Extreme heat tolerance — carbon steel handles temperatures far beyond the limits of non-stick coatings, making it ideal for high-heat searing and oven finishing
- Natural non-stick surface — with proper seasoning, a De Buyer carbon steel pan develops a natural patina that becomes increasingly non-stick over time
- Rapid, even heat response — carbon steel heats up and cools down faster than cast iron, giving chefs precise control over cooking temperature
- Induction compatible — all De Buyer carbon steel pans work on induction, gas, electric and solid-top cooktops
- Lifetime durability — a well-maintained De Buyer pan will outlast any non-stick pan many times over and can be passed down through a kitchen brigade
- No coatings, no chemicals — pure steel with no synthetic non-stick coatings, making it the choice of chefs who want clean, honest cookware
The De Buyer Collections: Carbone Plus vs La Lyonnaise
The Flying Fork stocks two of De Buyer's most respected professional frypan lines. Here's how they compare:
De Buyer Carbone Plus — The Professional Workhorse
The Carbone Plus is De Buyer's flagship carbon steel frypan — the pan you'll find in professional kitchens from Paris to Sydney. Made from 2.5–3mm thick carbon steel (99% iron, 1% carbon), it is heavier and more robust than standard carbon steel pans, with exceptional heat retention and a flat base that maintains full contact with the cooking surface.
The Carbone Plus features De Buyer's signature beeswax coating applied at the factory to protect the steel during shipping and storage. This coating is removed during the initial seasoning process, after which the pan develops its own natural non-stick patina with use.
Key features:
- 99% iron, 1% carbon construction — pure, uncoated steel
- 2.5–3mm thick gauge for superior heat retention
- Riveted steel handle for durability and oven safety
- Beeswax factory coating — food-safe and easy to remove during seasoning
- Compatible with all cooktops including induction
- Oven and grill safe (no temperature limit)
- Made in France
Available sizes at The Flying Fork:
- 200mm — ideal for single eggs, small sauces and individual portions
- 220mm — a compact all-rounder for 1–2 serves
- 240mm — the most popular size for à la carte service; perfect for 1–2 proteins
- 260mm — versatile for sautéing vegetables, fish fillets and 2–3 portions
- 280mm (45mm deep) — deeper profile for saucing, braising and larger proteins
- 300mm — a serious workhorse for busy service; handles multiple portions at once
- 320mm — high-volume service and large proteins like whole fish or T-bone steaks
- 360mm — for large-batch cooking, family-style service and high-output kitchens
- 400mm — the largest in the range; suited to banquet kitchens and high-volume operations
Best for: Restaurant kitchens, hotel kitchens, catering operations, culinary schools and any professional environment where durability and performance are non-negotiable.
Shop De Buyer Carbone Plus FrypansDe Buyer La Lyonnaise — The Chef's Skillet
La Lyonnaise is De Buyer's blue steel skillet — a lighter, more responsive pan with a traditional French profile. Blue steel is carbon steel that has been heat-treated (blued) during manufacturing, giving it a distinctive dark blue-grey finish and a head start on the seasoning process. La Lyonnaise pans have a slightly thinner gauge than Carbone Plus, making them faster to heat and more agile in the hand — the preferred choice for chefs who value speed and finesse over raw heat retention.
The La Lyonnaise profile features gently sloping sides that make it ideal for tossing, flipping and sautéing — the classic French skillet shape that has been used in professional kitchens for generations.
Key features:
- Blue steel construction — heat-treated for a head start on seasoning
- Lighter gauge than Carbone Plus for faster heat response
- Classic French skillet profile with sloping sides — ideal for tossing and flipping
- Riveted steel handle
- Compatible with all cooktops including induction
- Oven and grill safe
- Made in France
Available sizes at The Flying Fork:
- 240 x 48mm — compact and agile; perfect for eggs, small fish fillets and individual portions
- 260 x 50mm — a versatile everyday skillet for à la carte service
- 280 x 51mm — the sweet spot for most professional applications; handles 2–3 portions comfortably
- 300 x 55mm — ideal for sautéing vegetables, pan sauces and larger proteins
- 360 x 62mm — high-volume service and large-batch cooking
- 400 x 70mm — the largest in the La Lyonnaise range; suited to banquet and high-output kitchens
Best for: Chefs who prioritise speed and agility; French-style cooking; egg stations; fish cookery; sautéing and tossing techniques.
Shop De Buyer La Lyonnaise SkilletsDe Buyer Crepe & Blini Pans — Specialist Precision
For pastry chefs and breakfast specialists, De Buyer also produces a range of specialist flat pans in both blue steel and Carbone Plus:
- Carbone Plus Induction Crepe Pan — 260 x 40mm, 2.5mm — a flat, low-sided crepe pan in heavy-gauge carbon steel for consistent, even crepe production on induction
- Force Blue Induction Crepe Pan — 180mm, 2mm, Blue Steel — a compact blue steel crepe pan for induction; ideal for individual dessert crepes and fine dining applications
- Force Blue Induction Crepe Pan — 240mm, Blue Steel — a larger blue steel option for higher-volume crepe service
- Force Blue Induction Crepe Pan — 200mm, 2mm, Blue Steel — a mid-size option for versatile crepe and pancake production
- Blinis Pan — 120 x 23mm, 2.5mm, Black Steel — a specialist pan for producing perfectly uniform blinis; a must-have for canape and function menus
Carbone Plus vs La Lyonnaise: Which Pan Should You Choose?
| Feature | Carbone Plus | La Lyonnaise |
|---|---|---|
| Material | Carbon steel (99% iron) | Blue steel (heat-treated carbon steel) |
| Gauge / Weight | Heavier (2.5–3mm) | Lighter (thinner gauge) |
| Heat retention | Excellent | Good |
| Heat response speed | Fast | Very fast |
| Seasoning head start | Beeswax coating (remove before use) | Blue steel finish (partial head start) |
| Side profile | Straight sides | Sloping sides (classic French skillet) |
| Best technique | Searing, frying, oven finishing | Tossing, sautéing, flipping, eggs |
| Induction compatible | Yes | Yes |
| Origin | Made in France | Made in France |
Our recommendation: If you're equipping a high-volume kitchen and need maximum durability and heat retention, go with Carbone Plus. If you're a chef who values speed, agility and the classic French skillet feel, La Lyonnaise is your pan. Many professional kitchens run both — Carbone Plus for searing and oven work, La Lyonnaise for egg stations and sauté work.
How to Choose the Right Size De Buyer Frypan
Choosing the right pan size is critical for professional cooking. Here's a quick guide:
- 200–220mm — single eggs, individual portions, small sauces and garnishes
- 240–260mm — the most versatile size for à la carte service; 1–2 proteins, fish fillets, omelettes
- 280–300mm — 2–3 portions; sautéed vegetables, pan sauces, larger proteins
- 320–360mm — high-volume service; multiple portions, whole fish, large steaks
- 400mm — banquet and high-output kitchens; large-batch cooking
Pro tip: Most professional kitchens stock a range of sizes. A 240mm and 280mm Carbone Plus will cover the majority of à la carte applications, with a 300mm or 320mm for busier sections.
How to Season a De Buyer Carbon Steel Pan
Seasoning is the process of building up layers of polymerised oil on the steel surface, creating a natural non-stick patina. A well-seasoned De Buyer pan is one of the most effective cooking surfaces in a professional kitchen. Here's how to do it:
- Remove the factory coating — for Carbone Plus pans, wash with hot water and a small amount of dish soap to remove the beeswax coating. Dry thoroughly.
- Heat the pan — place the pan over medium-high heat until it begins to smoke slightly.
- Apply a thin layer of oil — use a high smoke-point oil (flaxseed, grapeseed or lard). Apply a very thin layer with a paper towel — less is more. Too much oil will result in a sticky, uneven surface.
- Heat until the oil polymerises — continue heating until the oil stops smoking and the pan darkens. This is the oil bonding to the steel.
- Repeat — repeat the oil application and heating process 3–4 times to build up an initial seasoning layer.
- Cook fatty foods first — for the first few uses, cook bacon, sausages or other fatty foods to continue building the patina naturally.
Over time, with regular use and proper care, your De Buyer pan will develop a deep, dark patina that is naturally non-stick and increasingly easy to cook with.
Caring for Your De Buyer Pan
- Never put in the dishwasher — dishwashers will strip the seasoning and cause rust
- Clean while warm — rinse with hot water and use a stiff brush or chain mail scrubber to remove food residue. Avoid soap once seasoned.
- Dry immediately and thoroughly — carbon steel will rust if left wet. Dry on the stovetop over low heat.
- Apply a light coat of oil after cleaning — wipe a thin layer of oil over the surface before storing to protect the seasoning
- Store in a dry place — avoid humid environments
- If rust appears — scrub with steel wool, re-wash and re-season. Carbon steel is fully restorable.
Frequently Asked Questions
Are De Buyer carbon steel pans induction compatible?
Yes. All De Buyer Carbone Plus and La Lyonnaise frypans are compatible with induction cooktops, as well as gas, electric and solid-top ranges. The crepe pans in the Force Blue range are specifically designed for induction use.
What is the difference between carbon steel and blue steel?
Both are forms of carbon steel. Blue steel has been heat-treated during manufacturing, giving it a distinctive blue-grey colour and a partial head start on the seasoning process. Blue steel pans (like La Lyonnaise) tend to be slightly lighter and more responsive. Carbone Plus is a heavier-gauge carbon steel with a beeswax factory coating.
How long does it take to season a De Buyer pan?
The initial seasoning process takes around 30–45 minutes. However, the patina continues to develop and improve with every use. Most chefs find their De Buyer pans reach peak performance after several weeks of regular use in a professional kitchen.
Can De Buyer pans go in the oven?
Yes. De Buyer carbon steel and blue steel pans are fully oven-safe with no temperature limit. The all-steel construction (including the riveted handle) means they can go from stovetop to oven without any restrictions — ideal for finishing steaks, roasting proteins and oven-baking applications.
Do De Buyer pans work for cooking eggs?
Absolutely — a well-seasoned De Buyer pan is one of the best surfaces for cooking eggs. Many professional chefs dedicate a smaller De Buyer pan (200–240mm) exclusively to egg cookery to maintain a pristine seasoning surface.
How do I remove rust from a De Buyer pan?
Carbon steel is fully restorable. Scrub the affected area with steel wool or a chain mail scrubber, wash with hot water, dry thoroughly on the stovetop and re-season. The pan will be as good as new.
What size De Buyer pan is best for a professional kitchen?
Most professional kitchens find the 240mm and 280mm sizes cover the majority of à la carte applications. We recommend stocking multiple sizes — a 240mm for individual portions and eggs, a 280–300mm for main proteins and a 320–360mm for high-volume sections.
Browse all De Buyer cookware | Get in touch with our team | View delivery information