Merten & Storck Pre-Seasoned Carbon Steel Pro Induction 8" Frying Pan Skillet, Oven Safe, Stainless Steel Handle, Black

UPDATE 12/20/2024:I loved the 10" skillet so much, I bought the 12". They are my goto skillets, without a doubt. I use them daily, many times more than once per day. These are the only pans that I use to make eggs. So, my Merten and Storck fry pans have been used dozens and dozens of times. I've ordered an induction range which will arrive day after tomorrow. These pans will work great on the induction cooktop. I'll update with info on how they do with induction and how I have to adapt.I was making tuna patties tonight in the 12" pan. To this day, both pans are non-stick, and I mean so darn slippery that it takes a spatula plus another implement on the other side to flip anything. Even fried eggs just slide around. The pans are almost too slippery.I detailed how to season the pans to keep them nonstick in my original review. I've learned that after reheating and rubbing oil on them a few times that it becomes unnecessary. They'll stop soaking up the oil. When you see this, then simply wash them under hot water (when they've cooled down) and dry. I rarely use dish detergent. I have a BLUE 3M scrubber that I use. I only use the BLUE, because it's non-scratch. If I think the pan needs more, I'll put a very small amount of Dawn on the scrubbing pad, wet it in hot water, wash, rinse, and dry. That's all there is to it. I've had no issues with rust. My pans hang on the wall. You can see where oil has polymerized in a couple of places on the cooking surface. This is correct and what it's supposed to do. Don't scrub it off! It's a part of the seasoning. There are 2 things I never do:1. I never soak the pans.2. I never run cool or tepid water into a hot pan to clean it. I always cool them down. Original review:I've read reviews where people think these pans are coated with a nonstick material; they aren't. I've also read that you should treat them like cast iron; you DON'T. Here's the right information.First, the pans may have a bluish hue. It's not from an applied finish. When you heat carbon steel, you get blue heat marks. Certain metals will so this when heated. You see it more readily in silver colored pans and it's natural.These pans are extremely preseasoned. I fried eggs over easy this morning, and they slipped around the pan so much, I had a hard time turning them! This is how you want these pans to perform. I have a carbon steel wok (that was Not pre-seasoned) and I've never had one thing stick in it.Unlike cast iron, you should wash your COLD carbon steel pan, using dish soap, rinsing well. Never ever put a hot pan in cool water; it'll warp.After washing and drying, sit your skillet back on the stove. Turn it on to medium-low. Heat the pan. When the pan is hot, use a paper towel to apply cooking oil. You can use olive oil. I think a higher temp oil is better, like corn or vegetable oil. Don't let the pan overheat. Just rub the oil around. You'll see it disappear into the pan. When the pan isn't taking anymore, turn off the burner. After the pan cools, simply wipe off any excess oil and put it away.That's all there is to it. Don't put in the dishwasher. Just hand wash with dish soap, dry it, heat on a burner and apply oil. It'll stay extremely slick.BTW, if you buy a pan that isn't seasoned, it'll come with a coating of shellac on it to protect against rust. You have to heat it on high heat and burn the shellac off, scrubbing the soot. When you're done, the pan looks like these pans, black with a bluish hue.The 10" skillet is a nice weight without being too heavy. The metal handle doesn't get hot when cooking on the stove. These are very nice pans!

My normal go-to pans are cast iron, but it seems I'm the only one in my household who can lift them. Luckily I heard that Carbon steel has the qualities of a cast iron skillet without the weight. My journey with the above pan has been enjoyable thus far. With proper care and use, I am hoping for these pans to have a long life in my household.If I was able to rate Amazon's shipping, it would be 1 star. My 8-inch pan was delivered in a non-insulated plastic bag with no protection. the three other pans were haphazardly thrown into an oversized box with no materials for protection, however, It does prove the pans are tough LOL.Here is my experience belowGot the pans from Amazon on 6/27/24 (2 12-inch, 1 10-inch, and 1 8-inch pan)I followed the directions to clean the pan before 1st use ( I used the 12-inch pan)All items were cooked in gheePic 1. I cooked two ribeyes separately on 6/28. Each time, I let the pan cool before washing it in hot running water and a sponge. Verdict, the steaks did not stick. You can see the Patina starting to build up.Pics 2 through 6, 6/29 I cooked an egg in ghee. The egg cooked quickly and did not stick. Pic 6 is after I removed the egg from the pan.My impressions and observations so farThe pan is lightweightThe pan is a quality buildThe pan heats quickly in the center, I use a low flame when preheating before I add my fatThe pan was a breeze to clean up (follow the directions to make sure the pan is cool before you clean it underwater)I like the build-up of the patina. It makes the pan look battle-worn without any true damage!

Love this pan. Totally smooth interior, no hot spots, lighter in weight than cast iron, and cleans up well. Works on all stoves including induction.

So I was looking for a cast iron pan and stumbled across carbon steel. Did some searching and found out- yes, it's a real thing. These make great every day pans for most dishes. For me, this will be my go to outside of specific use cases where stainless or cast iron make more sense. Comments on this specific pan below, but honestly most of it is general to carbon steel.Pros: pre seasoning is great. The pan is very nonstick right out of the box, on par with typical nonstick pans. It's very light and responds quickly to changes in heat. The instructions say you don't need to season it regularly but I'm doing it anyway to maintain the appearance. But I like knowing that if that step gets skipped on occasion it's no big deal. It has a smoother surface and requires less oil than cast iron. Also, a rubber handle grip really isn't necessary. The handle doesn't get hot under normal usage.Cons: I think the biggest con here is that the pan is actually too thin. Great for lightness and responding to heat, but it warps very easy. Won't matter much on a gas stove but I have a glass top and that means poor contact and hot spots. If you heat the pan slower and/or have some food in it then it's fine. And of course lack of thermal mass isn't good for searing (cast iron is better for that). It's actually thinner and lighter than my stainless pan (has layers of copper and such). Also, the first time I used it I was using metal tongs and I ended up getting a nick in the bottom of the pan. Hasn't adversely affected anything but keep in mind the metal is a bit softer than cast iron. Stick to silicone cookware or flexible metal.Overall great pan and is now my go to.

The media could not be loaded. Si eres principiante en la cocina o tienes poco tiempo para dedicarle a la preparación de tus alimentos este sarten no es para ti. Pero para quienes amamos cocinar y sabemos que lo bueno requiere tiempo y dedicación este es un sarten simplemente genial, en realidad nada se le pega, he hecho omelets, huevo estrellado, fajitas de pollo, mini crepas y todo excelente. Incluso cometí el error de hacer unas manzanas fritas y su acidez (eran Granny Smith) eliminó un poco de la patina pero con volverlo a curar quedó como nuevo. En verdad amo este sarten, incluso me encanta como se ve colgado en mi cocina, definitivamente compraré el de 12" tambien.

I really like this pan. I bought it to replace some old Teflon pans which are possibly bad for your health. You have to be careful because it heats up fast and can get quite hot so I use it on low to medium heat on a gas range. It cleans up easily and I always dry it thoroughly right away so it doesn’t think about rusting. The stainless steel handle is very nice but I did buy a smaller version with the regular handle and it works just as well so If you want to save some money, go for that one. Either way, you can’t go wrong with these excellent fry pans.

I bought this to try out carbon steel because I did not own any. The price was good. In the pictures, you can see the difference between the new pan and my seasoned pan with a patina after 5 weeks. I use it on induction and it's possible that there is a slight warp but I'm not sure. I can't really see the warp but the pattern on the pan seems to suggest that it has bumped up in the middle. If there is a warp, it does not affect the cooking performance. The main thing I have learned is that oil is necessary before cooking anything and it needs to be heated and lightly oiled after washing. So far so good!

Was very surprised to have this pan warp on an induction cooktop after using about 8 times. Followed instructions, did not immerse in water or add cold water, did not use in dishwasher (despite advice on listing on Amazon that suggested it could be put in a dishwasher) etc.A lot of money to spend on an item that warped this way. Have reached out to Merten (not covered by Amazon because we did not use for a few months after we got it so too late) and will update this based on response from them.UPDATE: Merten, after getting copies of invoice and photos of warped pan, have replaced the pan. Still no idea why pan warped though.

better than the 10 inch for sure