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Merten & Storck

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

    • Based on 3,138 reviews
Condition: New
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Availability: In Stock.
Fulfilled by Amazon
Arrives Saturday, Dec 28
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Size: 8" Frying Pan Skillet


Color: Steel Handle


Features

  • Lightweight and quick heating carbon steel delivers cast iron performance without the weight or the wait
  • Pre-seasoned, Merten & Storck Carbon develops a nonstick patina with use: the more you cook the more nonstick it gets
  • Oven safe up to 600F
  • Metal utensil safe
  • Triple-riveted steel handle provides a sturdy grip

Description

Merten & Storck has engineered cookware with exacting precision since 1873. The Carbon collection is made of black carbon steel, a versatile, dynamic material that heats ultra-fast, is half the weight of cast iron, and is just as durable. Pre-seasoned to get you started right away, Carbon develops a naturally nonstick patina layer over time that makes it ideal for frying fish, crafting omelets, and getting a perfect sear without a messy cleanup. The lightweight design makes it perfect for camping and outdoor cooking. Carbon performs on all heat surfaces and can stand up to open flame and grill cooking. Hand wash only.

Brand: Merten & Storck


Material: Carbon Steel


Special Feature: Induction Stovetop Compatible


Color: Steel Handle


Capacity: 1.5 Quarts


Brand: Merten & Storck


Material: Carbon Steel


Special Feature: Induction Stovetop Compatible


Color: Steel Handle


Capacity: 1.5 Quarts


Compatible Devices: Smooth Surface Induction


Product Care Instructions: Hand Wash Only


Maximum Temperature: 315 Degrees Celsius


Handle Material: Carbon Steel


Item Weight: 0.8 Kilograms


Number of Pieces: 1


Is Oven Safe: Yes


Model Name: Carbon Steel


Has Nonstick Coating: No


Is Dishwasher Safe: No


Product Dimensions: 16 x 8 x 2.7 inches


Item Weight: 1.76 pounds


Manufacturer: Merten & Storck


Country of Origin: China


Item model number: CC003335-001


Date First Available: August 6, 2020


Frequently asked questions

If you place your order now, the estimated arrival date for this product is: Saturday, Dec 28

Yes, absolutely! You may return this product for a full refund within 30 days of receiving it.

To initiate a return, please visit our Returns Center.

View our full returns policy here.

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Top Amazon Reviews

    • Being a lover of cast iron pans, I love these pans even more. Seasoning is necessary for both.
Size: 10" Frying Pan Skillet Color: Steel Handle
Review Image by Judy L. Judy L.
I have been a user of cast iron pans for over 15 years. Many of the cast iron pans I have are very old, and were crusted pans that I had to strip the crud off them and season them before they could be used. Some are newer preseasoned pans that I often stripped the seasoning from them to season them again. When I discovered the carbon steel pans, I was intrigued as these pans are much lighter than cast iron. As a point of reference, I also have a number of Le Creuset and Staub pans and Dutch ovens that I love, but are also very heavy and relatively expensive. Before buying, I usually do research to find out about products I am not familiar with. In my research, I found out that materials used in carbon steel and cast iron pans are basically the same except that carbon steel contains 99% iron and 1% carbon vs. cast iron that contains 2%-3.5% carbon and less iron. The additional carbon causes cast iron to be more brittle, so pans are made thicker to help prevent breakage which also makes them much heavier. Since both have a high iron content, they must be oiled to prevent oxidation and rust. Both have pores that absorb oil when heated, hence the creation of the non-stick properties through "seasoning", but the pores in carbon steel are microscopic and much smaller than the pores in cast iron. Because of this, much less oil should be used to season carbon steel than cast iron. If you use too much oil, or do not remove the excess oil as the pans cool, you will end up with a sticky residue on the pan. This is true for both carbon steel and cast iron, and both require some simple maintenance by heating them and coating them with oil after each use. I, personally, use Crisco All Vegetable shortening. A couple reviews mentioned flaking of the surface after use. These pans come preseasoned and coated with a layer of wax to prevent oxidation (rust). The layer of wax must be cleaned off per the instructions before the first use. This is done by washing them in warm soapy water and wiping them with a scrubby sponge to get all the wax off. If this isn't done, the wax will flake off when used the first time. At this point, I truly love these pans and will likely sell some of my treasured cast iron. So, what do I love about these pans. 1 - They are so much lighter in weight than cast iron. 2 - These pans are nonstick with the seasoning already on the pans and only gets better with time and proper seasoning after each use. 3 - Carbon steel, as well as cast iron, will continue to look like new if cleaned and seasoned after each use. 4 - Heats and cools much faster than cast iron. For both, medium to medium high heat is all that is needed. 5 - Can be used on the stove and in the oven as well as an induction cook top. 6 - Since carbon steel cools faster than cast iron, it is less likely to burn foods that are not immediately removed. 7 - Nest together well and take less storage space than most other pan. 8 - Can stack together and use metal utensils without the fear of scratching them. In conclusion, I would definitely recommend these pans if you are willing to take the time to maintain them. If you can do this, they will last for years to come. UPDATE 03/31/22: I have 3 of these pans in 8", 10", and 12" sizes, and the two pictured are the ones I have used the most. In the last 4 weeks, I have used these pans quite often, and so far, they are totally non-stick and have not changed in color as I expected them to. Maybe it is something in the way I take care of them. After using them, they are washed with soap and water without any scrubbing. I totally dry them by heating them on the stove to open the pores of the pan, and then add a very small amount of Crisco oil on a paper towel to coat them with oil. After a couple more minutes of heating, I use a paper towel to remove any excess oil. As they cool, more oils beads on the surface of the pan, and this is again wiped off. Before I store them, I wipe them again with a kitchen towel. Although I fully expect these pans to change color over time, it's possible they stay looking nice by not letting excess oils stay on them. I do know that leaving excess oil on these pans or on cast iron pans will cause a sticky residue to develop. Built up oils on these pans or cast iron will cause them to look really cruddy and will reduce the nonstick capabilities of both. UPDATE 4/07/22: Today, I found out something about carbon steel pans the hard way. Cooking acidic foods in a carbon steel pan removes the seasoning. I made brats with sauerkraut in one of my carbon steel pans. I browned the brats, and then added the sauerkraut to the pan to heat it with the brats. The pan was fine until I cleaned it and found that part of the seasoning was gone. The pan was down to the bare grey metal in spots. Although this doesn't damage the pan, it has to be heated, oiled, and cooled a couple of times to season it again and regain the nonstick qualities of the pan. I also want to mention that when searing meat, you need to get a good sear on the meat before turning it. If you don't, the meat will stick. UPDATE 5/13/22: I have added pictures of my 8" and 10" pans that have been used quite a lot since I got them a couple of months ago. I am extremely happy with the nonstick quality of these pans and that they are so very much lighter than my cast iron pans. After every use, I season them as described previously, and so far they haven't changed in color. Personally, I believe this is because I don't let the oil burn on the pan when I season it as I have also found this to be true with my cast iron pans. All of my cast iron is an even dark black color and also nonstick. In the past, I have had a couple of cast iron pans change color when oil had been left on it for too long and burned. Although the color of the pans will get darker with use and seasoning, I don't think they have to become ugly if the patina is developed evenly. I hope this review was helpful for you. I will update the review if my opinion changes. ... show more
Reviewed in the United States on March 16, 2022 by Judy L. Judy L.
    • wonderfully light! but DO NOT USE WITH INDUCTION!
Size: 10" Frying Pan Skillet Color: Steel Handle
I really like this pan! it is so light, cooks eggs well, and steaks, and steak and eggs! oh my. then i got an induction burner. dum dum duuuuum.... i plopped my pan on and set it to high, not realising the outer diameter will heat up faster than the inner diameter! i repeatedly did this until i discovered ishould not have! this caused the pan to warp, there is a concave indentation in the middle! i tried to heat and pound it with a rubber mallet, to no avail... $30 lesson learned. to use this in induction, do the following. 1) on the burner, then set to the lowest setting for a minute. allowing the pan to pre heat. 2) when the pan (inner and outer diameter) reaches 140F (using an IR thermal gun), increase to below boiling point of water for another minute. monitoring with the Thermal Gun. 3) increase to 250 F. when the temp is reached on the inner diameter, you can now crank that sucker up to oil smoking point temperature. overall, i wasted 3 minutes of my life pre heating my pan. saving me $30. at $10 per minute, i think this method is worth the effort. btw, i will use the pan, but not on the induction (Matfer for that), on the gas stove, it is adequate for what i need it to do. ... show more
Reviewed in the United States on November 7, 2023 by FredNeck
    • Well seasoned out of the box
Size: 10" Frying Pan Skillet Color: Steel Handle
I've only used it a few times, but eggs slide around well. Worth noting if you're used to Teflon coated pans you might have some trouble. When new, Teflon pans are so non-stick you really don't need any fat in them. Cast iron, carbon steel, and stainless all rely on sufficient fat to make them work. You should also get them a bit hot before you drop the fat in. In a 10in pan like this, I use almost 2 tablespoons of butter before dropping in a few eggs for frying. With this pan, they slide around like crazy when I jiggle the pan. This is my first carbon steel pan. I notice they're very much like cast iron in a lot of ways, but much better in two important characteristics. The first is that they are much lighter. This is obvious, but after using cast iron for a while it's easy to appreciate how much easier it is to flip food with a simple motion of the pan rather than needing a spatula. The second is that, unless most cast iron on this price range, the carbon steel pan is smooth. This makes it super slick when you use it right. Last, like others have noted, you need to take some care when you're done to make sure it keeps working. It becomes second nature after a while. Most of the time I just wipe it out with a paper towel till it looks clean. If there are stuck on bits, I'll use hot soapy water till it's clean and then heat till dry then do a super thing oil coating and let it smoke for a little. Stays slick and is pretty easy. Unless you warp the pan, you can always sand it down and reseason as though it's new. It's also cheap enough that you can probably toss it an replace it if you absolutely must. ... show more
Reviewed in the United States on September 25, 2023 by Kevin
    • Shipped with no package material. Chinese made.
Size: 10" Frying Pan Skillet Color: Steel Handle
Review Image by BoxKicker BoxKicker
Review Image by BoxKicker BoxKicker
Came in an oversized box with no packing around it. Wasn’t damaged other than a few scratches. For everyone having issues this is not a non stick pan. You must learn how to season it and cook at the right temp. It is pre-seasoned but that is just to protect it while awaiting a sale. I have used this almost daily for the past few weeks. The pre-seasoning wore off the first week. Once I saw it was mostly gone I did an oven seasoning with grape seed oil @500f for an hour. I used it to sear steaks and fry eggs. I made my wife over easy eggs this morning and she was impressed. You need to use a lot of butter to have the eggs slide around and cook at low-medium. I have a wooden scrapper I use to get anything that has stuck to the bottom and wash it with Dawn and a sponge while still warm. I put it back on a hot burned for a couple of minutes to remove all traces of water. Bad now. I thought I was buying a pan that was made in Germany. Well the company may be German but this pan is made in China. Losing a star because of this. ... show more
Reviewed in the United States on October 29, 2023 by BoxKicker BoxKicker

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