MINERAL B Classic Carbon Steel Fry Pan 10.25"
The everyday carbon steel pan, in the everyday size
read at debuyer-usa.com (shopify) on 2026-10-15; the 10.25" variant
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Heavy-gauge French carbon steel with a riveted iron handle, shipped with a beeswax coating you scrub off before the first seasoning. It takes and holds a seasoning layer faster than cast iron and responds to a change in flame in seconds rather than minutes, which is the whole argument for it at the stove. Oven safe, induction safe, and it will outlive most of the kitchen. 10.25 inches across the top, 7.3 inches of cooking surface.
Halve Brussels sprouts through the stem, lay them cut-side down over medium-low heat and leave them until the faces go dark brown. That's where the sweetness comes from, and they never turn mushy the way boiled ones do.
Carbon steel is what a lot of line cooks reach for over cast iron: it heats faster, weighs less at the same diameter, and takes a seasoning that gets genuinely slick rather than merely non-stick-ish. 10.25 inches is the size that does most of the work — two portions, a pan sauce after, and it still goes in the oven.