DE BUYER Carbone PLUS Manual page 4

STEEL FRYING PAN
for SEALING, BROWNING, GRILLING
tHe MaiLLard reaction
once it reaches temperatures above 140°c, the steel
frying pan seals the food on the surface, resulting in
the caramelization of the natural juices - the Maillard
reaction. a crust forms, preventing moisture from eva-
porating. the food becomes brown and crusty on the
surface, tender and soft in the middle. Perfect for frying
meat and obtaining crispy crepes or tasty omelettes!
Parfaite pour
cuisiner steak et
omelettes.
Seasoned frypan with
New frypan
natural nonstick
before seasoning
properties
Watch the demonstration video at www.debuyer.com