de Buyer MINERAL B Carbon Steel

Yes. Carbon steel requires a seasoning process to create a protective, non-stick patina. You will need to wash off the protective beeswax coating, then heat the pan with a thin layer of oil to build that initial non-stick surface.

Absolutely. Because these pans are made from iron and carbon, they are highly magnetic and perform exceptionally well on induction surfaces, as well as gas, electric, and ceramic stovetops.

Dishwashers use harsh detergents and abrasive cycles that will strip away the seasoning you have worked to build. To maintain the non-stick properties and prevent rust, these pans must be hand-washed and dried immediately after use.

Avoid soaking the pans, as this can cause rust. Instead, use a stiff brush or a chainmail scrubber with hot water to remove residue. If the pan is very dirty, you can use a small amount of coarse salt to scrub it clean, then re-oil the surface.

Yes, they are oven-safe up to 400°F. This makes them versatile enough to start a dish on the stovetop and finish it in the oven, though you should always use an oven mitt as the handle will become hot.

Yes, and that is a sign of a well-used pan. As you cook and season the carbon steel, it will naturally darken from its original silver-grey to a deep brown or black, which indicates the development of a strong, non-stick patina.