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本帖最后由 IcyAnGel 于 2017-6-22 20:32 编辑
BTW,通篇读下来，对DB的材料还是迷糊的利害，不知道怎么选。。。搜了一圈，发现某论坛专业人士的讲解，贴这儿给大家也看看，也给自己做个记号~
The Mineral series are traditionally shaped; made "green,' from recycled steel, and made to be recycled; and are pretty heavy.
The Mineral "B" are pre-treated with beeswax, to prevent any oxidation before seasoning, and enhance the eventual seasoning. In reality, no benefit.
"Lyonnaise" refers to the shape of the edge. Much lighter weight than the minerals, au carbones, and Force Blues. The splay is curved instead of straight, and higher. The curve supposedly aids toss-turning and sliding food out of the pan and onto the plate. Not so much. But at least it doesn't hurt. Shape aside, it's De Buyer's light-duty, housewife's quality pan. The pans are easy to handle, very responsive, but prone to hot spots.
Force Blue is mid-gauge. It's pre-treated (sort of) in some way which turns it blue. After some number of uses (not that many), the pre-treatment doesn't mean squat. Force Blue comes in two or three different handle styles (I forget), and is De Buyer's standard grade, and gauge. Nice pans.
Au Carbone is black steel (see what I wrote about blue steel), but heavier than the Force Blue, as heavy or just as heavy as the Minerals. But, if you care, not as "green." Like the Minerals -- very heavy, almost as heavy as cast iron.
Not that it should matter much (but it seems to be important to some people) I've got two Mineral skillets. Very well made, very nice. Their weight makes them somewhat less responsive than a mid-weight carbon steel pan; but they do heat more evenly.
De buyer frying pans series Carbone plus, Force blue, la Lyonnaise, and Mineral B are all made of carbon steel. Difference between "white" and "blue" steels is that last one made with blueing process. So difference is mostly decorative.
These 4 series of pans differ by thickness of material used:
la Lyonnaise - from 1 to 1,5 millimeters
Force blue - 2 mm
Mineral B - 2,5 mm
Carbone plus - from 2,5 to 3 mm.
Thicker material of pan provides slower heating and more even heat distribution.
Besides, forms and accessories differs.
In functional point of view carbon steel is similar to cast iron. It has relatevely good thermo-distributing and thermo-accumulating properties. But it suffers from currosion. Thus it is forbidden to store food in these pans (in fridge for example) since is causes corrosion. These pans has NO non-stick properties, so oil should be used everytime you cook.
Carbon steel pans are good for frying steakes and other beef and pork dishes. With some practice they are good for other products to cook.
Carbon steel pans are siutable for all cooking surfaces - gas, electro, ceramics and induction. They are good for ovens too. But it is forbidden to put them in dishwasher.
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墨尔本街头. (2013-1-27) luyeevilan 
意大利式奶酪鸡蓉烘蛋饼 (2008-1-4) hattie 
楼主:Maryland
发表于 2017-4-26 16:01
只是是双铁柄的。。。看了他家还有不少不同牌子的black steel, carbon steel的锅，好想现在就冲过去！！1
