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De Buyer
Frequently Asked Questions
What is De Buyer, and what types of cookware does the brand offer?
De Buyer is a French cookware brand known for carbon steel, blue steel, and professional kitchen tools. Product range includes frypans, crêpe pans, woks, and specialist utensils.
Which De Buyer products are available from ChefSmart in New Zealand?
Available lines include Blue Carbon steel frypans, Mineral B Element frypans, pancake and blinis pans, woks, and selected utensils, with multiple sizes in stock depending on availability.
What is the difference between De Buyer Mineral B, Mineral B Pro, and Mineral B Element ranges?
De Buyer carbon steel ranges come in different styles for different cooking needs:
- Mineral B: Carbon steel with a beeswax coating to protect against rust before first use.
- Mineral B Element: Same as Mineral B but with a steel handle for use on all cooktops and in the oven.
- Mineral B Pro: Carbon steel pan with stainless‑steel handle for higher heat tolerance and professional-level cooking.
Do you stock De Buyer blue steel and carbon steel pans, and how do they differ?
Yes. Blue steel pans are heat-treated for extra corrosion resistance, while Mineral B carbon steel pans rely on beeswax protection and seasoning to prevent rust. Both develop natural non-stick performance with use.
Are De Buyer products suitable for professional chefs as well as home cooks?
Yes. De Buyer designs target professional kitchens, while many items suit serious home cooks who want durable, high-heat performance.
Can I buy De Buyer cookware and utensils individually or only as sets?
Individual pieces are available, letting buyers choose sizes and pieces needed rather than committing to a fixed set.
Do you ship De Buyer cookware throughout New Zealand?
Yes. De Buyer items ship nationwide, with delivery options shown at checkout.
How should De Buyer carbon or blue steel cookware be seasoned and cared for?
Seasoning and care follow a clear routine:
- Rinse, dry, then heat with a light coat of oil to form seasoning.
- Cook regularly to strengthen the non-stick layer.
- Clean with hot water and a soft brush, then dry and oil lightly.
- Avoid detergent, dishwasher, and long soaking to protect the seasoning.