De Buyer Fish Pan Oval Carbone Plus - Carbon Steel - 36 x 26 cm - without non-stick coating
A whole fish or sea bream fits in it
The skin becomes nicely crispy at high temperatures
No chemical coating: pure, sturdy sheet steel
The more you use it, the less sticks to the bottom
Place a beautiful sea bass or dorade on the worktop. Whole. Fresh. Ready to prepare. And then? You need a pan that treats it with respect - one that makes the skin crispy without tearing it, distributes heat like a professional, and simply works without fuss. The De Buyer Fish Pan Oval Carbone Plus is exactly that: a pan made for fish that deserve the space they need.
Why this fish pan makes a difference in your kitchen
Most frying pans are too round, too small, or too thin to properly cook a whole fish. You end up with a fish that doesn't fit, skin that tears, or a result that is more steamed than fried. With the oval shape of the Carbone Plus, even a large dorade or sea bass fits comfortably in its entirety - from head to tail. No folded fish, no compromises, just the result you envisioned.
- Oval shape tailored to the fish - A whole dorade or sea bass fits comfortably in it, including head and tail
- Crispy skin guaranteed - Thick carbon steel reaches high temperatures quickly and retains them, ensuring the skin becomes beautifully crispy
- Without chemical coating - Pure carbon steel, no PFAS, no invisible substances - just honest material that lasts a long time
- Improves with use - After a few uses, a natural non-stick layer develops. The more you use it, the better it performs
- Suitable for all heat sources - Gas, electric, ceramic, halogen, and induction: it works everywhere
Carbon steel: the secret behind the perfect fish
There's a reason why professional kitchens swear by carbon steel. The material heats up quickly, retains heat for a long time, and acts like a kind of culinary memory: each cooking session adds a layer of character to the pan. The Carbone Plus from De Buyer is made of thick carbon steel - sturdy, robust, and completely free of chemical non-stick coatings. This means you can confidently cook at high temperatures without worrying about what ends up in your food.
The skin of a fish only gets that typical, crispy texture if the pan is hot enough and retains that temperature as soon as the fish goes in. Thin pans cool down upon contact with the fish - carbon steel does not. It absorbs the heat, retains it, and distributes it evenly across the entire surface. The result? Skin that crackles when you run your fork along it, and fish flesh that remains juicy on the inside. That's the culinary difference you recognise with your own taste buds.
Seasoning: a one-time investment in flavour
A carbon steel pan requires a good start - and that's actually the fun part. For the first use, you season the pan: heat it over medium heat, rub it with a thin layer of oil, and let the excess fat soak in well. Then wash it by hand (no dishwasher, ever), dry it thoroughly, and give it a light thin layer of oil before storing it. This way, you build up a natural non-stick layer session after session that gets stronger the more you cook.
It's a bit like a cast iron pan - but lighter and heats up faster. And every time you use it, you give it a bit more character. This is a pan that grows with you as a cook.
The pan can also be briefly used in the oven up to 200 °C - handy if you want to finish cooking your fish or keep it warm without leaving it on the heat.
Designed and made in France
De Buyer is not a name you come across lightly. This French brand has been making professional cookware since 1830 - and that expertise is literally in the material. The Carbone Plus line is a favourite in both professional and home kitchens, precisely because it is simple, honest, and exceptionally functional. No frills, no promises the pan can't keep. Just steel that does what it needs to do, year after year.
Maintenance and use - how to keep it in top shape
- Always wash by hand - No dishwasher, ever. Warm water and a soft brush are all you need
- Dry immediately after washing - Carbon steel can rust if it stays wet for too long; dry it thoroughly right away
- Lightly oil for storage - A thin layer of sunflower or peanut oil protects the surface and keeps the layer intact
- Turning yellow or brown is normal - That means you're doing well; that colour is the developing non-stick layer
💡 Cookinglife Tip: Always cook the fish in a hot pan - give it time to heat up properly before placing the fish in. This prevents the skin from sticking and gives you that beautiful crispy crust you know from a good restaurant. Start with the skin side down, press lightly, and then touch the fish as little as possible. Patience is the best kitchen technique here.
Specifications
- Brand: De Buyer
- Collection: Carbone Plus
- Type: Oval fish pan
- Dimensions (baking surface): 36 x 26 cm
- Total length (including handle): 600 mm
- Width: 270 mm
- Height (side): 40 mm
- Weight: 2340 grams
- Material: Thick carbon steel
- Non-stick layer: None (natural layer develops through use)
- PFAS-free: Yes
- Colour: Silver/steel grey
- Dishwasher-safe: No - hand wash only
- Oven safe: Yes, up to 200 °C
- Heat sources: Gas, electric, halogen, ceramic, induction
- Country of origin: France
In the package
- De Buyer Fish Pan Oval Carbone Plus 36 x 26 cm
If you love fish with a crackling skin, cooking without chemical coatings, and a pan that gets better year after year - then you already know enough. Add the De Buyer Fish Pan Oval Carbone Plus to your kitchen arsenal and discover how delicious honest carbon steel can be. Your next fish meal deserves the best tools to truly shine.
