Cookware

Mineral B Carbon Steel Crepe & Tortilla Pan — 12in (10in Cooking Surface)

Name: Mineral B Carbon Steel Crepe & Tortilla Pan — 12in (10in Cooking Surface)
Brand: de Buyer
Rating: 4.6 (13 reviews)

4.6 13 reviews 2 min read Updated 11 October 2026

Star rating

4.6/ 5

Customer reviews

Published on this page

5 stars 11
4 stars 1
3 stars 0
2 stars 0
1 star 1

Brand

de Buyer

Product description

CONSTRUCTION AND DIMENSIONS
This skillet is made from carbon steel and is intended for crepes, tortillas and light pan-cooking tasks. The overall diameter is 12 inches with a usable cooking surface of approximately 10 inches. It ships with a protective beeswax finish applied at the factory.

SEASONING THE SURFACE
Start by washing the beeswax away with warm soapy water and dry completely. Heat the pan gradually over medium-high heat, then coat the inside with a very thin layer of oil that has a high smoke point. Continue heating for about ten minutes or until the oil begins to smoke, then let it cool. Pour off excess oil and give the pan a final quick heat for a couple of minutes to set the seasoning.

COOKING CHARACTERISTICS
Carbon steel is lighter and more responsive to temperature changes than cast iron, and it stands up to higher heat better than stainless steel. Once the seasoning is established the surface provides a natural release without synthetic coatings. Use it for thin batters, tortillas, pancakes, eggs and similar items; with proper care it will improve with continued use.

CARE AND COMPATIBILITY
Hand wash only; aggressive cleansers can strip the seasoned layer. The pan works on all hob types, including induction. Short exposures in a preheated oven are possible, with manufacturer guidance limiting oven use to brief periods at temperatures up to 400°F. Regular maintenance—drying, light oiling and occasional re-seasoning—keeps performance consistent.

HERITAGE
Produced following a long tradition of French cookware manufacturing, this pan draws on established metalworking methods designed for both home cooks and professionals.

Pros

Responsive, lightweight carbon-steel construction
Develops a natural non-stick patina after seasoning
Compatible with induction and other cooktops

Cons

Requires initial and ongoing seasoning
Not dishwasher-safe; avoid strong detergents
Surface can rust or discolor if not dried and oiled

VerdictThis Mineral B carbon-steel crepe pan delivers the classic, uncoated cooking surface that many cooks prefer. It arrives with a protective beeswax layer and requires a proper seasoning routine to develop a reliable, natural non-stick patina. Once built up, it offers quick heat response, good retention for its weight, and excellent release for crepes, pancakes and eggs. It demands a bit of patience

Customer reviews

AnnaMelan 1/5

Surface failed me — stuck and scratched

Everything stuck for me, and the cooking surface was scratched after one use with a wooden spatula. I ended up discarding it. Not suitable if you expect immediate, flawless release.
Viacheslav 5/5

Does the job — wish the handle matched my other pans

Quality matched other pans I own and it functions exactly as expected. I would have preferred a different handle style to match my other pieces. Choosing the smaller size turned out to be smart — it fits the burner and makes plate-sized crepes.
Yurii 5/5

Highly recommend with proper care

We seasoned this several times and have cooked pancakes and eggs with no sticking when used correctly. Heat distribution is excellent, the food tastes better than on Teflon, and we clean it with hot water only. Follow basic carbon-steel rules and it becomes indispensable.
Solo 5/5

Good non-stick without chemical coatings

As a stainless fan I tried carbon steel and was pleasantly surprised. After a few proper seasonings nothing stuck. Keep it dry, avoid soap and acidic foods to preserve the patina; it's heavy, sturdy and a joy to use.
C. E. 5/5

Professional feel, excellent pancake results

This professional-style crepe pan performs as expected. With a well-developed seasoning you can cook at lower temperatures and still get great flavor using butter. It’s a worthwhile pan for serious pancake and crepe makers.
Kolor taśmy odbiega od przedstawiony na załączonych zdjęciach. 5/5

Excellent for pancakes

Perfect pan for making pancakes.
Ted Bates 5/5

Excellent once seasoned; watch the first steps

This arrived with a beeswax coating and, when I carefully followed the seasoning steps with peanut oil, my crepes slid right off. I made the mistake of oiling the outside before the first seasoning and that caused issues. Also, on my glass-top stove a few splotches remained after the first heating, so take care during initial cure.
Gary 4/5

Changed my mind — a durable go-to after long use

I originally gave a low rating but after a couple of years of heavy use I upgraded it. The pan is not perfect — it can look rough — but it has become my most-used skillet. It holds up well and provides reasonable non-stick performance after the seasonings build up.
Bill 5/5

Perfect for over-easy eggs after proper seasoning

After two seasonings with avocado oil the surface turned very slick, ideal for over-easy eggs. I preheat on medium, use a light spray, fit three large eggs comfortably, and add a splash of water and a lid to finish the tops. Eggs release cleanly and cook evenly.
Luz Corona 5/5

Great quality — makes large crepes at home

Excellent product, solid build. Makes impressively large home crepes.
axman 5/5

Lovely crepes once you bond with it

My first iron crepe pan, and after a couple of uses it made beautiful crepes. The handle stays reasonably cool at medium heat and the weight helps heat retention without being cumbersome. Seasoning felt intimidating at first, but investing time to follow a method paid off — the pan now performs reliably.
Jason Archer 5/5

Takes time and patience to reward you

This pan behaves like something that needs to be trained. Clean by heating and adding boiling water to lift residues, avoid charring foods while the seasoning builds, and if the surface loses its patina, reseason it. Mine arrived coated in wax; I mistakenly used the dishwasher and had to strip and reseason, but after repeated seasoning its performance improved and the coating became durable.
Scott Turner 5/5

Natural non-stick after seasoning — great change from coated pans

We moved away from coated non-stick over time and had been using stainless steel. That worked for some items, but eggs stuck when we cut back on butter. This thinner carbon-steel pan promised a naturally slick surface after proper seasoning, and in our experience it delivered — much better release for eggs and crepes without any synthetic coating.