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    You are in: Home / Community Forums / Cooking Q & A / De Buyer: difference between Blue Steel and Mineral?
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    De Buyer: difference between Blue Steel and Mineral?

    Thu Nov 15, 2012 10:22 am
    Newbie "Fry Cook" Poster
    Hi, I'm looking at buying a steel skillet for making pancakes and things like omelettes with. I already have a De Buyer Mineral skillet (one of these, just bigger) that I'm very happy with. Now I see they also have these so-called Blue Steel skillets, like this one.

    They look very cool, but could someone explain to me what the difference in utility is? Do I take care of it the same way as you take care of a "regular" steel skillet?

    Thanks icon_smile.gif

    edit: just to note, there's a crepe shaped version of both the Mineral and the Blue Steel types. So my question is entirely related to the type of steel.
    Thu Nov 15, 2012 12:12 pm
    Forum Host
    I am unfamiliar with these, but did find this article on how to care for blue steel - apparently you only use hot water to clean it
    Thu Nov 15, 2012 7:16 pm
    Newbie "Fry Cook" Poster
    Thanks! Apparently it's pretty much the same as for other steel pans.

    I do remember once checking one out in a store. After I touched it, my fingers were black. So is there some kind of coating around it that you need to remove first?

    Hope to get some word on their relative culinary differences.
    Thu Nov 15, 2012 7:26 pm
    Forum Host
    The carbon steel wok I bought many years ago had a black coating that I had to wash off before I seasoned the wok, I imagine this must be much the same.
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