To see product details, add this item to your cart.
FREE Returns
Return this item for free
Free returns are available for the shipping address you chose. You can return the item for any reason in new and unused condition: no shipping charges
Learn more about free returns. How to return the item? - Go to your orders and start the return
- Select the return method
- Ship it!
Ships from: Amazon.com Sold by: Amazon.com
To see product details, add this item to your cart.
FREE Returns
Return this item for free
Free returns are available for the shipping address you chose. You can return the item for any reason in new and unused condition: no shipping charges
Learn more about free returns. How to return the item? - Go to your orders and start the return
- Select the return method
- Ship it!
Ships from: Amazon Sold by: Amazon Warehouse
Image Unavailable
Color:
-
-
-
- To view this video download Flash Player
- VIDEO
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
Return this item for free
Free returns are available for the shipping address you chose. You can return the item for any reason in new and unused condition: no shipping charges
Learn more about free returns.- Go to your orders and start the return
- Select the return method
- Ship it!
Return this item for free
Free returns are available for the shipping address you chose. You can return the item for any reason in new and unused condition: no shipping charges
Learn more about free returns.- Go to your orders and start the return
- Select the return method
- Ship it!
Return this item for free
Free returns are available for the shipping address you chose. You can return the item for any reason in new and unused condition: no shipping charges
Learn more about free returns.- Go to your orders and start the return
- Select the return method
- Ship it!
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
Frequently bought together
Compare with similar items
This Item 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 | Recommendations | dummy | dummy | dummy | dummy | |
Try again! Added to Cart | Try again! Added to Cart | Try again! Added to Cart | Try again! Added to Cart | Try again! Added to Cart | Try again! Added to Cart | |
Price | -10% $35.99$35.99 List: $39.99 | $49.99$49.99 | $41.99$41.99 | $49.99$49.99 | $49.99$49.99 | $85.00$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 | Get it as soon as Sunday, Mar 24 | Get it as soon as Sunday, Mar 24 |
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" | — |
Discover similar items
Get similar items fast
- Merten & Storck Pre-Seasoned Carbon Steel Square Grill Pan, Cast Iron, Lightweight and Durable, Sear Grill Broil Fry, Indoor Outdoor Cooking, Easy to Clean, Oven Safe, Induction, Steel Handle, BlackAmazon's Choicein Grill PansFREE Shipping by AmazonGet it as soon as Sunday, Mar 24
- Merten & Storck Pre-Seasoned Carbon Steel 12" Frying Pan Skillet, Cast Iron Lightweight, Durable, Sear Grill Broil Fry, Indoor Outdoor Cooking, Easy to Clean, Oven Safe, Induction, Steel Handle, BlackAmazon's Choicein SkilletsFREE Shipping by AmazonGet it as soon as Sunday, Mar 24
- Lodge CRS10 Carbon Steel Skillet, Pre-Seasoned, 10-inchFREE Shipping by AmazonGet it as soon as Sunday, Mar 24
- OXO Obsidian Pre-Seasoned Carbon Steel, 12" Frying Pan Skillet with Removable Silicone Handle Holder, Induction, Oven Safe, BlackFREE Shipping by AmazonGet it as soon as Sunday, Mar 24
- OXO Obsidian Pre-Seasoned Carbon Steel, 10" Frying Pan Skillet with Removable Silicone Handle Holder, Induction, Oven Safe, BlackFREE Shipping by AmazonGet it as soon as Sunday, Mar 24
- YOSUKATA Coating-Free Carbon Steel Pan - Durable 10 1/4 Inch Frying Pan - Pans for Cooking Delicious Meals - Carbon Steel Pan with Removable Heat-Resistant Wooden Handle - Fry PanFREE Shipping by AmazonGet it as soon as Sunday, Mar 24Only 18 left in stock - order soon.
Videos
Videos for this product
0:14
Click to play video
Customer Review: Just arrived - Nonstick as promised!
Chris Coyle
From the manufacturer
Product information
Brand | Merten & Storck |
---|---|
Material | Carbon Steel |
Special Feature | Gas Stovetop Compatible, Electric Stovetop Compatible, Induction Stovetop Compatible |
Color | Steel Handle |
Capacity | 1.5 Quarts |
Compatible Devices | oven |
Product Care Instructions | Hand Wash Only |
Maximum Temperature | 315 Degrees Celsius |
Handle Material | Carbon Steel |
Item Weight | 1.2 Kilograms |
Number of Pieces | 1 |
Is Oven Safe | Yes |
Model Name | Carbon Steel |
Has Nonstick Coating | Yes |
Is Dishwasher Safe | No |
Item Weight | 2.64 pounds |
Manufacturer | Merten & Storck |
ASIN | B08CZYS4FJ |
Country of Origin | China |
Item model number | CC003336-001 |
Customer Reviews |
4.5 out of 5 stars |
Best Sellers Rank | #3,666 in Kitchen & Dining (See Top 100 in Kitchen & Dining) #28 in Skillets |
Diameter | 10 Inches |
Finish types | Carbon Steel |
Specifications | PFAS-Free |
Assembly required | No |
Batteries required | No |
Included Components | 10 inch skillet |
Warranty & Support
Feedback
Product guides and documents
Looking for specific info?
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
Customer Reviews, including Product Star Ratings help customers to learn more about the product and decide whether it is the right product for them.
To calculate the overall star rating and percentage breakdown by star, we don’t use a simple average. Instead, our system considers things like how recent a review is and if the reviewer bought the item on Amazon. It also analyzed reviews to verify trustworthiness.
Learn more how customers reviews work on AmazonCustomers 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
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
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
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
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
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
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
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
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
Reviews with images
-
Top reviews
Top reviews from the United States
There was a problem filtering reviews right now. Please try again later.
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.
Reviewed in the United States on March 16, 2022
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.
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!
Reviewed in the United States on March 7, 2024
Top reviews from other countries
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.
Reviewed in Germany on March 9, 2024
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.
In the meantime my replacement costed more than the refund of my original item reimbursement in a process that I can only describe as messy. Absolutely disappointed by the item and by the lack of service too.