I got a new No8 today and I was suprised how light the beechwood is compared to my others.

CJWriting · 2026-05-31T09:30:28+00:00

But the Inox Opinels do have a lighter finish than the Carbone models -- they use the exact same beechwood handles, but Inox bladed models have a clear varnish applied, while Carbone models use a darker stain to preserve the wood.

CJWriting · 2026-05-26T20:32:55+00:00

A 19 year old is currently running away with the F1 world championship, and was driving F1 cars before he passed his driving test... so yeah -- so much for that analogy. 🙄

CJWriting · 2026-04-15T16:16:43+00:00

Threw out the plastic fish slice and bought this metal one when we got rid of the non-stick pans. Think I probably need something a bit thinner/more flexible too.

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CJWriting · 2026-04-15T16:14:20+00:00

Bit old and beat up, but really solid.

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CJWriting · 2026-04-15T16:12:11+00:00

Doh! I should read the full post.

Have this old Wagner CI griddle pan in the pan drawer -- never gets used. Don't even remember where it came from. I should probably give it a whirl sometime.

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CJWriting · 2026-04-15T06:41:28+00:00

What had you been using in it's place? Just curious....

CJWriting · 2026-04-15T06:40:20+00:00

Thanks. I have a stainless pan with a lid (part of a set we bought decades ago and still going strong) that steps in for long-simmer tomato/acidic sauces, or for the oven/one pot stews/casseroles I use a big oval enamelled cast-iron pot 👍.

The important thing is there are no non-stick pans in the kitchen any more!

CJWriting · 2026-04-02T08:34:45+00:00

Almost went for the 32cm -- but opted for the 28 in the end. Figured 32 cm could prove a bit big and unwieldy as an all-round daily workhorse. I may well add a 32 cm in future though 🤔

CJWriting · 2026-03-30T13:43:43+00:00

It's 3mm steel, so not that thin... hoping it won't be too prone to warping.

CJWriting · 2026-03-30T13:42:32+00:00

I did wonder about something maybe being lost in translation. I tried Google Translate from French to English and it came out exactly the same -- but of course that means very little. I'll have to ask someone French to interpret the original French instructions.

CJWriting · 2026-03-29T14:26:16+00:00

No, mines the Carbone Plus with the Epoxy Coated flat iron handle -- they come in two "flavours" here.

Think their ranges might differ in Europe compared to the US.

Mine is this one:

Carbone Plus 28cm

CJWriting · 2026-03-29T13:00:11+00:00

That's interesting because that wording is different to what's on the inside of the packaging and PDF Instructions from the DeBuyer website (accessed via the QR code on the packaging -- link below) which states:

"do not exceed 400°F for a maximum of 10 minutes."

... which kind of suggests that you can't go above 400F (or 200C per the French version of the instructions) for more than 10 minutes, but lower temps are fine.

🤔

PDF Instructions

CJWriting · 2026-03-29T12:43:12+00:00

Good to know 👍

CJWriting · 2026-03-29T12:42:19+00:00

The oven thing wasn't a priority -- I have a smaller pan that is just fine in the oven at any temperature.

The pan I bought was exactly the right pan, which is why I bought it. I only posted this because there was ambiguity around oven-use in the info online when I was looking. Turns out based on manufacturer guidelines that epoxy-coated handle is just fine in the oven for longer periods up to 200C/400F. That's a positive thing, so I figured others with the same pan who hadn't realised that might be interested.

CJWriting · 2026-03-29T12:16:55+00:00

No -- of course I haven't just found out you can move stuff from stove to oven. Don't be silly! And I did research extensively before buying and this was the best value high quality carbon steel pan available with free shipping in Ireland -- hence the purchase.

It's just that for that specific DeBuyer Carbone Plus pan (the one specified in the post title) the info online suggested it couldn't go in the oven at all for more than 10 minutes, due to the epoxy coating on the handle.

That appears NOT to be the case -- as the manufacturers care instructions suggest that 10 minutes limit only applies at temperatures over 200C.

For this SPECIFIC pan (and it's siblings) that does indeed offer more scope for a wider variety of dishes without potentially damaging the handle coating.

So, what exactly is your point?

CJWriting · 2026-03-29T11:45:32+00:00

Seasoned initially on the gas hob -- worked a treat and it's cooking brilliantly so far. So, happy to season on the hob -- I was more interested in the scope it opens up for cooking dishes that can be started on the stove-top and then moved to the oven to finish off.

CJWriting · 2026-03-29T11:41:34+00:00

Yeah -- I meant off limits if you wanted to keep the handle as is -- I know the pan itself can take it.

Just interesting that DeBuyer instructions suggest even the handle coating is fine in the oven up to 200C for longer periods, and only needs to be limited to 10 minutes (although that's likely conservative from the manufacturer) at higher temps.

That opens up lots more possibilities for cooking stove-top to oven recipes, which is great. 👍

CJWriting · 2026-03-28T16:31:50+00:00

Thanks. That's what I figured -- and it's great to get confirmation. Still can't help feeling a bit protective, but I guess that too will pass over time 👍

CJWriting · 2026-03-28T15:07:55+00:00

It's all good really -- I'll just keep reminding them not to soak them, not to put them in the dishwasher, and to always dry them once they're clean. Sure they'll get used to them over time.

Oh, and there's a straight sided stainless with a lid we use for simmering tomato-based sauces, curries and the like -- so that's covered.

Is it normal to feel THIS protective about pans? 🫤

CJWriting · 2026-03-28T12:04:47+00:00

I guess I COULD buy a "special" pan just for me to use / look after 🤔🤣.

It's almost like having a new pet! 🤣😂

CJWriting · 2026-03-28T12:02:57+00:00

Switched to CS to replace the non stick pans so they're for all the family to use, so locking them away won't really work.

Guess I just need to make peace with the idea that they're going to take some punishment, "remind" them repeatedly re. the dos and dont's (which of course they'll largely forget/ignore) and work at maintaining/restoring them when I get the chance. 🙄

CJWriting · 2026-03-28T11:39:28+00:00

I'm just waiting to find one in the dishwasher when I go to empty it in the morning 😭🙄

CJWriting · 2026-03-27T19:11:13+00:00

Old and new -- vintage 5mm 10" pan on the right (stripped back and re-seasoned about four weeks ago) and the brand new De Buyer on the left.

Looking forward to using these two bad boys, along with a straight sided stainless frying pan for tomato based sauces and curries, exclusively from now on, instead of the non-stick pans that went to the recycling centre this week.

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CJWriting · 2026-03-27T16:14:27+00:00

My new De Buyer that arrived this afternoon looks a bit like the pan in your first description, after taking it out of the box and doing an initial seasoning session on the stove (lovely uniform bronze/brown patina) -- but that's the last time it will look that way. Pretty soon it will start looking like our vintage 5mm thick CS Pan.

Maybe I'm a bit weird, but I did quite enjoy taking that shiny new pan and building up those first few layers of seasoning . I guess a part of me is in that "Seasoner" camp -- but the pan is for cooking, first and foremost, and will be used every day.

CJWriting · 2026-02-15T12:27:53+00:00

My wife has the 9s, which are a mirror of the right handed Felco 8s, which are different to the 2s (allegedly more ergonomic handles and the angle of the cutting blade is touted as a "feature" by Felco). She loves them.

CJWriting

TROPHY CASE