LA LYONNAISE is de Buyer's lightweight blue steel frypan for searing, grilling and browning strips of meat, robust fish and eggs. The steel is blued by heat treatment, which protects it from rust in storage, and there is no coating at all.
Why it works
- Lyonnaise-style flared sides slide food straight onto the plate
- Heats quickly with excellent caramelisation
- Builds a natural non-stick patina as it is seasoned and used
- Welded strip handle with a French-style curve
- Light and easy to handle, ideal on gas
- Made in France
How to season
Pour about 1mm of oil into the pan and heat it until the oil starts to steam. Tip the oil out into a heatproof container and wipe the pan with paper towel. Seasoning is at its best after cooking red meat in the pan around 10 times. The more you use it, the darker it gets and the less it sticks. Once it is well seasoned, it is ready for delicate food like eggs and fish.
Care
Season before first use. After cooking, deglaze, rinse in hot water, dry thoroughly and wipe with a thin film of oil. Store somewhere dry. No detergent and no dishwasher. Suits all cooktops except induction. Not recommended for ceramic glass tops.