We’re giving away three beautiful De Buyer Carbon Steel pans to three lucky winners.
Carbon steel pans are essential when it comes to Chinese cooking. Today I’m partnering with De Buyer to give away three beautiful pans to 3 lucky readers of Omnivore’s Cookbook.
Chinese cooking often requires a very hot pan. A carbon steel pan is a great option because (1) it’s a safer choice since it’s made from just metal without any toxic coating. (2) it holds heat well but is lighter than a cast iron pan. I personally prefer a carbon steel pan over a traditional wok because it has a larger contact surface with the stove, which means you’ll be able to heat up your pan better on an electric stove. Plus, when you use a taller carbon steel pan, it functions like a flat-bottomed wok.
A carbon steel pan is low-stick once seasoned, and quite non-stick for most types of food after you’ve used it for a while. It retains heat especially well in a home kitchen where the stove is not as powerful as a commercial stove. If you know how to take care of your pan, it will last forever.
I’m excited to host this giveaway today so it can be your turn to experience a great pan that makes better food in your own kitchen.
About De Buyer
De Buyer is French brand that has made all their pans by hand in Ballom Des Vosges since 1830. Around 200 years ago, De buyer was producing cutlery in a small smithy in Val d’Ajol from metals mined locally. Working with culinary professionals to develop industry knowledge and produce ‘true’ utensils, they aimed to stay ahead of the curve when it came to technical development and are the only manufacturer to work with a range of materials (steel, coated aluminum, stainless steel, copper, etc.) corresponding to the different cooking methods that characterize traditional French cuisine. Through the passage of time, de Buyer has been a constant inovator, from creating the first high pressure cooker to their celebrated perforated tart rings.
More on carbon steel pans
Since I moved to the US, I’ve changed up my cooking habits and have been experimenting with different cookware. After cooking with an electric stove in Austin for three years, now I’m cooking with a weak gas stove in my New York apartment. My De Buyer 12” carbon steel pan has been one of the most important pans in my kitchen because it performs very well with all the different setups that would normally make Chinese cooking more difficult.
Cooking with a carbon steel pan is quite similar to cooking with a cast iron pan, but it’s lighter and easier to handle. Plus, the sloped shape of a carbon steel pan is more suitable for tossing food.
In my previous posts, I explained why a carbon steel pan is perfect for making stir fries, how to season a carbon steel pan, and how to clean and take care of it. Check out these posts if you want to learn more about carbon steel pans.
Enter to win a De Buyer Carbon Steel Pan
I’m givinging away three De Buyer Carbon Steel pans:
- Mineral B Carbon Steel Fry Pan 11”
- Country Chef Carbon Steel Pan 9”
- Mineral B Pro Carbon Steel Fry Pan 11”
This giveaway will be open from August 11th 2020 and will close on August 20th at 11:59 pm EST.
This giveaway is open to US residents only.
Three winners will be selected via Pick Giveaway Winner plugin and contacted via email so please include a valid email address in the email address entry box (Your email address won’t appear on the website).
The winners are required to respond within 48 hours to claim the prize.
How To Enter:
Ticket 1 (Required): Follow De Buyer on Instagram and let us know “what type of pan do you use most frequently?” in a separate comment below on this post.
Ticket 2 (Required): Subscribe to the Omnivore’s Cookbook Newsletter if you haven’t already, and leave a separate comment below on this post. ( Your email for the comment entry has to match your email address in my Email Newsletter Subscription mailing list.)
Ticket 3 (Optional): Follow Omnivore’s Cookbook on Instagram and leave a separate comment at the bottom of the giveaway post.
Ticket 4 (Optional): Follow Omnivore’s Cookbook on Pinterest and leave a separate comment at the bottom of the giveaway post.
Ticket 5 (Optional): Follow Omnivore’s Cookbook on Facebook and leave a separate comment at the bottom of the giveaway post.
You will have a total of five tickets for a chance to win this amazing prize.
Winners announced!
Jocelyn, Joe, and Tyan, Congratulations for winning the giveaway!
Following your Pinterest
I use cast iron pans most frequently. However, I have been wanting to try carbon steel pans. I like your suggestion about using the De Buyer pans in place of a standard wok.
I lived in China for several years and had the opportunity to travel throughout the country for work. I grew fond of many dishes and was sad I couldn’t find them anywhere when I returned to the US. Omnivores Cookbook has let me experience those dishes again. One of my favorites is Xinjiang Cumin Lamb and hand pulled noodles. Also, my wife who is Chinese, says I cook better Chinese food than her.
As for cooking, in China I used a non-stick wok. In the US I use a 40 year old, highly seasoned wok. Sadly I am stuck with an electric range to cook on.
I use my grandmother’s frying pan the most, followed by a non-stick all-clad! Thanks for the opportunity to enter. 🙂
Your newsletter is wonderful and has really helped us to mix up what we’re doing in the kitchen during COVID! Thank you!
I use my caphalon nonstick pan the most but would love to try the carbon steel!
I use a stainless steel (I think) round bottom wok I bought in London’s Chinatown in 1973. It came with me to Beijing for 5 years & has now been in the US for the last 38 years. It’s incredibly well-seasoned as you can guess, but has just begun sticking. Looks like I might need to replace it?
Hi. I enjoy reading Maggie’s recipes. I have not cooked anything yet. I do not consider myself an even amateur chef. Maybe if I win a pan I will take it as a challenge. Thank you for publishing this newsletter.
You have great recipes that remind me of my 5 years in Beijing. Mineral B Pro Carbon Steel Fry Pan 11” please.
I love your blog and recipes! In the early 1970s, I took Chinese cooking classes taught by the wife of a professor at the University of Wisconsin and enjoyed everything. These classes sparked my interest in cooking. Thank you for all your hard work in keeping up this Web site.
I am already a member of your Omnivore’s Cookbook Newsletter
I use a 12″ cast iron skillet inherited from my great-grandmother the most.
I have been following you on Facebook for a while now.
I am now following you on Instagram.
I follow you on Pinterest. That is a hard place to stand out but your food pictures are always mouth-watering!
I use the 10 inch de buyer carbon steel pan the most..
I am a follower of debuyerusa on instagram and the pan I would use is the Country Chef Carbon Steel Pan 9”
I’m a big fan of carbon steel. Got a carbon steel wok and an 8″ Bob Kramer carbon steel knife. What a gem. Hoping to win this give away and add to my arsenal. With these, I could probably do away with almost all of my other pans.
I use a tel wok or a coated skillet . I also have a electric stove so can not use a cast iron pan . I do love your recipes. I really have made some delicious food.
Perfect for cooking in a pan-demic!!