de Buyer "Carbone" Steel Frying Pan Extra thick black steel. Perfect heat source distribution. For use on any heating element: gas, vitro ceramic and electricity as well as on induction hob. 1.2 to 3 mm thickness. Riveted steel handle The steel frying pan remains essential for Sealing, Browning, Grilling food (steak, omelets, crepes, etc.) and improving flavor Once it reaches temperatures above 140° C, the steel frying pan seals the food on the surface, resulting in the caramelization of the natural juices (the Maillard reaction). A crust forms, preventing moisture from evaporating. The food becomes brown and crusty on the surface, tender and soft in the middle Perfect for frying meat and obtaining crispy crepes or tasty omeletsSeasoning tip: Put some potato peelings in your pan, cover with water and boil for 15 minutes. Next, throw away the peelings and rinse the frying pan with very hot water, wipe it and heat a little oil in the pan finally wipe the pan with a paper towel Your pan is ready to use