I don’t know the actual formulation, but it’s debuyer’s words for a carbon steel that rusts.
Sounds kind of like mild steel.
Mark,
It is their Mineral Saute pan.
Got a 12" and a 10" at Chefscatalog.com for $99.95 with free shipping
Suzanne - did you do the potato peel thing to take off the beeswax on those pans? I just got one of the pans, but haven’t had time yet to start the seasoning process.
Poppy,
I did not boil the potato skins.
I scrubbed the pans with with a blue scotchbrite pad and soap
Great! Thanks!
Looks like I have a project for the weekend.
it takes more than “a weekend” to get 6 layers in. I can scramble eggs in my pans with a little fat (olive oil) and no sticking.
But are they really better than the French steel pans that Zabar’s sells?