---
product_id: 50052186
title: "5110.28 Carbone Plus Round Lyonnaise Frying Pan, Heavy Quality Steel, 28 cm Diameter"
brand: "de buyer"
price: "6914653₫"
currency: VND
in_stock: true
reviews_count: 8
category: "De Buyer"
url: https://www.desertcart.vn/products/50052186-5110-28-carbone-plus-round-lyonnaise-frying-pan-heavy-quality
store_origin: VN
region: Vietnam
---

# 28cm perfect cooking surface 3mm thick heavy steel riveted steel handle 5110.28 Carbone Plus Round Lyonnaise Frying Pan, Heavy Quality Steel, 28 cm Diameter

**Brand:** de buyer
**Price:** 6914653₫
**Availability:** ✅ In Stock

## Summary

> 🍳 Elevate your kitchen game with the pan that means business—and style.

## Quick Answers

- **What is this?** 5110.28 Carbone Plus Round Lyonnaise Frying Pan, Heavy Quality Steel, 28 cm Diameter by de buyer
- **How much does it cost?** 6914653₫ with free shipping
- **Is it available?** Yes, in stock and ready to ship
- **Where can I buy it?** [www.desertcart.vn](https://www.desertcart.vn/products/50052186-5110-28-carbone-plus-round-lyonnaise-frying-pan-heavy-quality)

## Best For

- de buyer enthusiasts

## Why This Product

- Trusted de buyer brand quality
- Free international shipping included
- Worldwide delivery with tracking
- 15-day hassle-free returns

## Key Features

- • **Built to Last:** Robust 3mm carbon steel body that’s as tough as your hustle—handle with confidence, not care.
- • **Eco-Conscious Cooking:** No toxic coatings, just pure steel and your skill—cook clean, cook smart, cook trendy.
- • **Versatile Heat Master:** Compatible with gas and induction, and oven-safe up to 200°C—your all-in-one kitchen MVP.
- • **Effortless Food Release:** High flared curved skirt lets your creations slide straight onto the plate—no mess, no fuss.
- • **Seasoned for Performance:** Pre-seasoned surface means you’re minutes away from that perfect sear and natural non-stick finish.

## Overview

The De Buyer 5110.28 Carbone Plus Frying Pan is a 28cm diameter, 3mm thick carbon steel pan featuring a unique Lyonnaise high-flared curved skirt for easy food release. It comes pre-seasoned for immediate use, has a riveted steel handle for durability, and is compatible with gas and induction cooktops as well as oven-safe up to 200°C. Designed for professional-quality cooking without toxic coatings, it requires hand washing and occasional re-seasoning to maintain its natural non-stick surface.

## Description

The "Lyonnais" profile pan has a high flared and curved skirt. This very distinctive shape, with no sharp angles, enables the food to slide easily from the frying pan onto a plate or dish. The strip steel handle is firmly riveted.

Review: Surprisingly hefty pan! Well made, easy to s Asin as already part seasoned - I bought this as I needed to replace my old omlette pan and didn't want to go for ceramic again. I did some research and found that high carbon steel is a good choice, no toxic coatings, especially as soooo many companies "claim" non toxic, but are still using PTFE ( teflon) just under a different brand name. So I saw the pictures and thought I would give it a go, I was concerned it might not and für the best heat distribution as the photos make the pan look really thin and flimsy, but it had good reviews. Well.... The pan is definitely not thin, and not at all flimsy, it and s the sort of pan you could bop a burglar with and leave no marks in the pan! It is quite heavy, same sort of weight as my poffertjes pan which is a similar size but made of cast iron. The pan is smooth, the handle is also iron but more the usual cast iron feel to the handle. The pan is part seasoned, which means... 1. Give it a jolly good wash with very hot water & soap. 2. Dry it thoroughly. 3. Add a teaspoon of high point oil ( something like sunflower oil, not your good olive oil or you will just smoke out your house). 3. Heat the oil in the pan to smoking hot. 4. Turn off the heat and very carefully swirl the hot oil around, pouring the excess into a heatproof container, to cool and dispose I f. 5. Wipe the pan out thoroughly with kitchen paper only Done!. ( To season a pan from scratch is a bit more time consuming, I mention it below for reference in case you need to reseason your pan... 1. Scrub pan with hot water & soap & scourer. If re-seasoning you can remove odours by adding potato peels & salt to the pan, heating on very high, and scouring with said heated potato salt mixture, beware, very hot) 2. Dry thoroughly. 3. Take high point oil and kitchen paper and coat the pan, all over , top , bottom, sides, handle etc. 4. Place a tray with a rack in the oven, place the pan to be seasoned upside down on the rack , bake at 220 for 40 minutes. 5. Allow to cool. 6. Repeat the oiling& baking process twice more, leaving out the cleaning. Done. The "seasoning is a process of getting fine oil particles to bond with the metal, making a nonstick surface that lasts. Therefore you must have a thoroughly clean and dry surface to start with. As the oil need to heat to reletively high temperatures to bond with the metal, using a high point oil reduces the smokiness, there will always be a bit, and also reduc s the toxic hydrocarbons produced by low point oils when burnt, even healthy olive oil becomes toxic if you burn it, so please choose the right oil. Depending on how often you use the pan, you may only need to re season once a year, so I recommend doing it in nice weather where you can have the windows open. Hope this helps.
Review: Good pan, don’t mind the negative reviews - Anyone who says this is not a good pan, clearly has no idea about how to use carbon steel cookware. If you season this pan properly(there are plenty of videos out there) and use an appropriate amount of oil or fat when cooking, this pan will last ages and the patina will only get better. I got a pretty decent non stick layer so far, eggs slide right off the surface. You just have to be careful about some of the ingredients you use, like tomatoes or wine.

## Features

- The "lyonnaise" profile pan has a high flared and curved skirt
- This very distinctive shape, with no sharp angles, enables the food to slide easily from the frying pan onto a plate or dish
- The strip steel handle is firmly riveted
- 28 cm in diameter
- 4 cm high and 3 mm thick
- Seasoning necessary before using for the first time. Deglaze, rinse with warm water, dry and oil lightly. Store in a dry place. Do not use detergents or put in the dishwasher

## Technical Specifications

| Specification | Value |
|---------------|-------|
| ASIN | B000FCOVAS |
| Best Sellers Rank | 16,845 in Home & Kitchen ( See Top 100 in Home & Kitchen ) 52 in Frying Pans |
| Brand | DE BUYER |
| Brand Name | DE BUYER |
| Capacity | 5 litres |
| Coating Description | seasoned |
| Colour | Silver |
| Compatible Devices | Gas, Smooth Surface Induction |
| Compatible devices | Gas , Smooth Surface Induction |
| Country Of Origin | France |
| Customer Reviews | 4.5 out of 5 stars 4,306 Reviews |
| EU Spare Part Availability Duration | 2 Years |
| Global Trade Identification Number | 03011245110284 |
| Handle Material | Steel |
| Has Nonstick Coating | No |
| Is Oven Safe | Yes |
| Is the item dishwasher safe? | No |
| Item Shape | round |
| Item Weight | 2.1 Kilograms |
| Manufacturer | De Buyer |
| Manufacturer Part Number | 5110.28 |
| Material | Steel |
| Material Type | Steel |
| Maximum Temperature | 200 Degrees Celsius |
| Metal | Steel |
| Model Name | Lyonnaise |
| Model Number | 5110.28 |
| Product Care Instructions | Hand Wash Only |
| Recommended Uses For Product | Pancake, Fajita, Omelet, Paella |
| Special Features | Non Stick |
| Special feature | Non Stick |
| Specific Uses For Product | sautéing vegetables, pan-frying meats or fish, searing steaks |

## Product Details

- **Brand:** DE BUYER
- **Capacity:** 5 litres
- **Colour:** Silver
- **Material:** Steel
- **Special feature:** Non Stick

## Images

![5110.28 Carbone Plus Round Lyonnaise Frying Pan, Heavy Quality Steel, 28 cm Diameter - Image 1](https://m.media-amazon.com/images/I/51iFEYJSn2L.jpg)

## Available Options

This product comes in different **Size** options.

## Questions & Answers

**Q: Has anyone used this on an induction stove?  Did it warp?**
A: Have not used it on induction but I can't imagine it would warp. It's a pretty heavy duty carbon steel. Love this pan!

**Q: Can this pan withstand oven temps over 400?**
A: easy its carbon steel

**Q: How to season**
A: Pour about one millimeter of oil -just to cover the bottom of the pan- and heat it until smoke appears. Next, throw away the oil in a pan and wipe your pan with paper towels. The more the pan is used, the better the performance. The darker it becomes the better it is for natural nonstick properties.

**Q: Is the cooking surface smooth or rough? I have a lodge skillet but not happy with the rough bottom.**
A: It’s a smooth steel surface, but  it needs to be seasoned and maintained like a cast iron pan. It’s also heavy, but not as heavy as a cast iron pan.

## Customer Reviews

### ⭐⭐⭐⭐⭐ Surprisingly hefty pan! Well made, easy to s Asin as already part seasoned
*by C***Y on 21 March 2022*

I bought this as I needed to replace my old omlette pan and didn't want to go for ceramic again. I did some research and found that high carbon steel is a good choice, no toxic coatings, especially as soooo many companies "claim" non toxic, but are still using PTFE ( teflon) just under a different brand name. So I saw the pictures and thought I would give it a go, I was concerned it might not and für the best heat distribution as the photos make the pan look really thin and flimsy, but it had good reviews. Well.... The pan is definitely not thin, and not at all flimsy, it and s the sort of pan you could bop a burglar with and leave no marks in the pan! It is quite heavy, same sort of weight as my poffertjes pan which is a similar size but made of cast iron. The pan is smooth, the handle is also iron but more the usual cast iron feel to the handle. The pan is part seasoned, which means... 1. Give it a jolly good wash with very hot water & soap. 2. Dry it thoroughly. 3. Add a teaspoon of high point oil ( something like sunflower oil, not your good olive oil or you will just smoke out your house). 3. Heat the oil in the pan to smoking hot. 4. Turn off the heat and very carefully swirl the hot oil around, pouring the excess into a heatproof container, to cool and dispose I f. 5. Wipe the pan out thoroughly with kitchen paper only Done!. ( To season a pan from scratch is a bit more time consuming, I mention it below for reference in case you need to reseason your pan... 1. Scrub pan with hot water & soap & scourer. If re-seasoning you can remove odours by adding potato peels & salt to the pan, heating on very high, and scouring with said heated potato salt mixture, beware, very hot) 2. Dry thoroughly. 3. Take high point oil and kitchen paper and coat the pan, all over , top , bottom, sides, handle etc. 4. Place a tray with a rack in the oven, place the pan to be seasoned upside down on the rack , bake at 220 for 40 minutes. 5. Allow to cool. 6. Repeat the oiling& baking process twice more, leaving out the cleaning. Done. The "seasoning is a process of getting fine oil particles to bond with the metal, making a nonstick surface that lasts. Therefore you must have a thoroughly clean and dry surface to start with. As the oil need to heat to reletively high temperatures to bond with the metal, using a high point oil reduces the smokiness, there will always be a bit, and also reduc s the toxic hydrocarbons produced by low point oils when burnt, even healthy olive oil becomes toxic if you burn it, so please choose the right oil. Depending on how often you use the pan, you may only need to re season once a year, so I recommend doing it in nice weather where you can have the windows open. Hope this helps.

### ⭐⭐⭐⭐⭐ Good pan, don’t mind the negative reviews
*by J***E on 18 January 2026*

Anyone who says this is not a good pan, clearly has no idea about how to use carbon steel cookware. If you season this pan properly(there are plenty of videos out there) and use an appropriate amount of oil or fat when cooking, this pan will last ages and the patina will only get better. I got a pretty decent non stick layer so far, eggs slide right off the surface. You just have to be careful about some of the ingredients you use, like tomatoes or wine.

### ⭐⭐⭐⭐⭐ Excellent pan...once you know how to look after it.
*by B***. on 26 May 2021*

This was my first carbon steel pan. It took some time to get used to using it and maintaining it. I followed the manufacturer's instructions on how to clean and season the pan. However, I still ended up after a few meal with a sticky residue that was very difficult to remove with just hot water. I decided to blitz the pan and start from scratch. This involved cleaning it with items you should normally never use and cooking in it with foods you should generally avoid in carbon steel. To get rid of gunk and sticky burnt on residue, I did the following: Scoured it with very hot water and abrasive steel wool pad, using the Pink Stuff to get rid of the residue. This takes a while but you'll end up with a completely smooth surface if you stick with it for a while. It will still be dark coloured. Next, on a low heat, fill the pan to the top with a few tins of chopped tomatoes. Don't waste good quality tomatoes on this, buy the cheapest ones you can find, as you won't be eating the results. It's for the bin. Leave the tomatoes on a low heat to reduce for about 30 minutes or until the liquid has mostly evaporated. Dispose of the tomatoes and then clean with a sponge and very hot water. You should see the patina has been almost entirely removed and the pan is back to it's original silver colour. To season again from scratch... Place the clean, dry pan on the burner on medium/high flame. Don't add any oil and leave it for at least 15 minutes on the burner. You'll notice after a few minutes that the pan will start to change colour, probably running through most of the rainbow before returning more or less to silver. This process doesn't exactly season the pan but it's called "blueing" and it really helps the remaining seasoning to hold. Once the pan is cooled fully, place on the burner again. After it's fully heated (at least 2 minutes), dab a small bit of oil on a paper towel and rub it vigorously into the pan. It will immediately start to smoke. Keep rubbing, using a new paper towel if necessary. Rub until there is no visible oil on the pan. If the pan has an oily sheen, it's too much, it should look pretty much dry. Use only an oil with a high smoke point for this (I use grapeseed or peanut oil). Do NOT use olive oil, it will immediately burn. Repeat once or twice and you should then be able to cook an omelette with no sticking (with butter of course). General rules for carbon steel: - make sure the pan is very hot before you put food in it, otherwise it will stick. It needs minimum 2-3 on the burner before any oil or food is added. - use hot water (from the kettle) once you've removed the food to de-glaze the pan. This is so much easier than leaving it to cool and then cleaning it. - Never soak it in water, it will rust - Use it! The more you cook in it, the better it will get. Btw, test it as soon as you get it to make sure the base is flat. Pour some light oil into the centre of the pan. It should spread evenly across the whole pan. If it doesn't, sent it back for a replacement, not worth the hassle. I've never experienced this with DeBuyer but it's worth noting. Happy cooking!

## Frequently Bought Together

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*Product available on Desertcart Vietnam*
*Store origin: VN*
*Last updated: 2026-05-22*