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Merten & Storck Pre-Seasoned Carbon Steel 10" Frying Pan Skillet, Naturally Nonstick Lightweight, Durable, Sear Grill Broil Fry, Indoor Outdoor Cooking, Oven Safe, Induction, Steel Handle, Black

4.5 4.5 out of 5 stars 1,260 ratings
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10" Frying Pan Skillet
Steel Handle

Purchase options and add-ons

Brand Merten & Storck
Material Carbon Steel
Special Feature Gas Stovetop Compatible, Electric Stovetop Compatible, Induction Stovetop Compatible
Color Steel Handle
Capacity 1.5 Quarts

About this item

  • 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 600°F
  • Metal utensil safe
  • Triple-riveted steel handle provides a sturdy grip, Given diameter is outer diameter

Customer ratings by feature

Durability
4.8 4.8
Value for money
4.7 4.7
Heat distribution
4.4 4.4
Easy to clean
4.4 4.4

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Merten & Storck Pre-Seasoned Carbon Steel 10" Frying Pan Skillet, Cast Iron Lightweight, Durable, Sear Grill Broil Fry, Indoor Outdoor Cooking, Easy to Clean, Oven Safe, Induction, Steel Handle, Black
Merten & Storck Pre-Seasoned Carbon Steel 10" Frying Pan Skillet, Cast Iron Lightweight, Durable, Sear Grill Broil Fry, Indoor Outdoor Cooking, Easy to Clean, Oven Safe, Induction, Steel Handle, Black
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Price-10% $35.99
List:$39.99
$49.99$41.99$49.99$49.99$85.00
Delivery
Get it as soon as Sunday, Mar 24
Get it as soon as Sunday, Mar 24
Get it Mar 25 - 27
Get it as soon as Sunday, Mar 24
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Customer Ratings
Easy to clean
4.4
4.2
3.9
3.0
Durability
4.8
4.0
3.7
Value for money
4.7
4.3
3.4
Heat distribution
4.4
4.1
4.3
Sold By
Amazon.com
Amazon.com
DIY Gateway
YANTURION
Amazon.com
sportique
capacity
1.5 quarts
10 cubic inches
1.8 quarts
2 quarts
1 cubic feet
material
Carbon Steel
Carbon Steel
Carbon Steel
Carbon Steel
Carbon Steel
Carbon Steel
diameter
10 inches inches
10.5 inches inches
10 inches inches
10 inches inches
has nonstick coating
dishwasher safe
oven safe
model name
Carbon Steel
Obsidian
Carbon Non-Stick 10.5"
The Fit Cook x Dash Carbon Steel Fry Pan, 10"

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Merten & Storck Pre-Seasoned Carbon Steel 10" Frying Pan Skillet, Cast Iron Lightweight, Durable, Sear Grill Broil Fry, Indoor Outdoor Cooking, Easy to Clean, Oven Safe, Induction, Steel Handle, Black


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Product 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.

Customer reviews

4.5 out of 5 stars
4.5 out of 5
1,260 global ratings

Customers say

Customers like the performance, ease of cleaning, non-stick, and value of the saute fry pan. They mention that it works well, is easy to maintain, and has a non- stick surface. Some are also happy with thickness, heat resistance, and quality. However, some customers have reported that the pan rusts easily and the coating has come off.

AI-generated from the text of customer reviews

116 customers mention99 positive17 negative

Customers like the quality of the saute fry pan. They mention that it's a great pan that cooks well and gets a good sear on one steak. They also say that it is easy to clean and is relatively non-stick. Overall, customers are happy with the performance and looks of the pan.

"...These are very nice pans!" Read more

"This pan is very durable and creates a great sear on the proteins I've cooking in it (image is of a steak I cooked with it)...." Read more

"Love: lightweight, perfect size, safe surface, pre-seasoned, sturdyNot love: seasoning easily removed compared to cast iron...." Read more

"...This won't be as non-stick as Teflon but good enough for sauteeing or stir-frying...." Read more

90 customers mention72 positive18 negative

Customers like the non-stick surface of the fry pan. They say that it is light weight, easy to clean, and the pan is a wonderful cooking skillet that is nonstick from first use. Customers also mention that the pan looks like a nonstick and that eggs slide around well.

"...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...." Read more

"...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...." Read more

"...proccess of oil coating it every time however, and it still is a nice nonstick pan when I use it next...." Read more

"Great for making Frittatas, cooking chicken and steaks. Wonderful no stick and very light weight." Read more

69 customers mention55 positive14 negative

Customers like the heat resistance of the saute fry pan. They say it's lightweight, cooks evenly, and heats up quickly. The metal handle stays cool and doesn't get hot while cooking on the stove. The pan is versatile and can heat and adjust temperature quickly. It's perfect for the summer and can sear whatever almost immediately.

"...like new if cleaned and seasoned after each use. 4 - Heats and cools much faster than cast iron...." Read more

"...The metal handle doesn't get hot when cooking on the stove. These are very nice pans!" Read more

"...much lighter, very smooth finish, seasons quickly and thoroughly, heats faster but has less thermal mass so doesn’t keep cooking when you turn the..." Read more

"...It look awful, however it heats fast and even and I like that and my eggs won't stick, so after every use I make sure I season it...." Read more

62 customers mention49 positive13 negative

Customers like the thickness of the saute fry pan. They mention that it's easy to clean and lightweight. It cooks evenly and heats up quickly.

"...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..." Read more

"...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!" Read more

"Love: lightweight, perfect size, safe surface, pre-seasoned, sturdyNot love: seasoning easily removed compared to cast iron...." Read more

"...Turns out steel is better for lots of reasons- much lighter, very smooth finish, seasons quickly and thoroughly, heats faster but has less thermal..." Read more

61 customers mention57 positive4 negative

Customers find the ease of cleaning to be a great feature of the saute fry pan. They mention that the carbon steel makes cleaning easy and removes the gunk while leaving the seasoned layer alone. The pan is light weight and easy to use, and it can be maintained with minimal routine maintenance.

"...It is so easy to clean up after a meal as I haven't had any issue with sticking...." Read more

"...This is safe and removes the gunk while leaving the seasoned layer alone. Try to keep water and soap away from your carbon steel pan!..." Read more

"...so doesn’t keep cooking when you turn the heat down or off, and easier to clean." Read more

"...It cleans like a charm as well. Yes, I will be ordering other pots and pans from this company. Thanks you." Read more

30 customers mention27 positive3 negative

Customers are satisfied with the performance of the fry pan. They mention that it works well for many dishes, is useful and looks and works like new. Some customers also say that it performs especially well for seating meat at high temps and using the resulting fondant. They also say it works with induction stoves and that it looks and feels like new when they use it.

"...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...." Read more

"...This carbon steel pan is quite useful for many dishes and works well...." Read more

"...way longer than regular non-sticks, healthier option, works with induction stove...." Read more

"...It worked perfectly. I used it today to fry a couple eggs. Worked perfectly again with NO sticking...." Read more

27 customers mention27 positive0 negative

Customers appreciate the high quality for the price of the saute fry pan.

"Great price, European manufacture, good pre-seasoning, light weight." Read more

"Absolutely the best pan in my arsenal. Worth every penny." Read more

"...It's also cheap enough that you can probably toss it an replace it if you absolutely must." Read more

"I’m so upset that I love this pan so much. It’s much less expensive than my mineral b and so far has been doing a better job...." Read more

23 customers mention3 positive20 negative

Customers are not happy with the rust of the saute fry pan. They mention that the non stick coating has come off all the way around the bottom and sides, and the unknown black coating is rubbing off. The underside is also discolored and the wax will flake off when used for the first time.

"...If this isn't done, the wax will flake off when used the first time...." Read more

"Pan surface rusted the 1st day of use after rinsing it with ONLY water...." Read more

"...dropping a frozen sausage patty on the hot pan that the patina dissolved in the spot. Lesson learned, but it didn’t stick...." Read more

"...but after using it for about a week and taking care of it, lost the non stick coating...." Read more

Being a lover of cast iron pans, I love these pans even more. Seasoning is necessary for both.
5 Stars
Being a lover of cast iron pans, I love these pans even more. Seasoning is necessary for both.
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.
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Top reviews from the United States

Reviewed in the United States on March 16, 2022
Size: 10" Frying Pan SkilletColor: Steel HandleVerified Purchase
Customer image
5.0 out of 5 stars Being a lover of cast iron pans, I love these pans even more. Seasoning is necessary for both.
Reviewed in the United States on March 16, 2022
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.
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Customer image
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691 people found this helpful
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Reviewed in the United States on July 17, 2023
Size: 10" Frying Pan SkilletColor: Steel HandleVerified Purchase
63 people found this helpful
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Reviewed in the United States on March 7, 2024
Size: 10" Frying Pan SkilletColor: Steel HandleVerified Purchase
Customer image
5.0 out of 5 stars Great for cooking proteins very versatile
Reviewed in the United States on March 7, 2024
This pan is very durable and creates a great sear on the proteins I've cooking in it (image is of a steak I cooked with it). It is so easy to clean up after a meal as I haven't had any issue with sticking. I always make sure to allow it to completely cool before I clean it and dry it thoroughly after cleaning after I will heat it up and spead some canola oil on it in a thin coat before setting aside. I don't do this proccess of oil coating it every time however, and it still is a nice nonstick pan when I use it next. The only negative is that you can really cook anything acidic on it. I have cooked some meat that I marinated in acidic ingredients but it was just a quick sear and washed it asap. This didn't damage my pan at all frommy perspective so just be careful! Thank you for reading, have a good day!
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Top reviews from other countries

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Neal E.
5.0 out of 5 stars Easy to clean & care for.
Reviewed in Canada on February 22, 2024
Size: 10" Frying Pan SkilletColor: Steel HandleVerified Purchase
One person found this helpful
Report
Bogdan David Manciu
5.0 out of 5 stars Light Pan, Great finish
Reviewed in Germany on March 9, 2024
Size: 10" Frying Pan SkilletColor: Steel HandleVerified Purchase
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Bogdan David Manciu
5.0 out of 5 stars Light Pan, Great finish
Reviewed in Germany on March 9, 2024
It's non-stick and it cleans easily. It comes with a fine blue finish from the factory, and it's about 1.2Kg which is light for the 24cm size not light in the general meaning.

My problem was leaving it will water and salt overnight after cooking, it got black rust spots that remained and it removed the great finish. But I followed tutorials and put it in the oven with linseed oil or wax at 230°C for an hour and it built a brown finish, after three coats in 3 hours it was good again.

I find these types of pans to be high maintenance, I mean yeah they don't scratch and they cook great even on induction but I need to refinish it every week or so if I use it often.

As for the cooking, i have to keep it at 6, maybe 6.5 on induction stove, and it already developed a slight bow causing the oil to pool on the sides. Works great in the oven as well but seems to char everything so I'm staying with glass cookware in the oven.
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Silvia
1.0 out of 5 stars Pan deformed after 2 weeks, sadly horrible service
Reviewed in Belgium on March 4, 2024
Size: 10" Frying Pan SkilletColor: Steel HandleVerified Purchase
Luigino Sante
5.0 out of 5 stars Padella ottima!!
Reviewed in Italy on June 6, 2023
Size: 10" Frying Pan SkilletColor: Steel HandleVerified Purchase
BLASIUS
5.0 out of 5 stars Bien mieux que les poêles avec revêtement
Reviewed in France on March 3, 2023
Size: 10" Frying Pan SkilletColor: Steel HandleVerified Purchase
4 people found this helpful
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