---
product_id: 216745561
title: "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, Black"
brand: "merten & storck"
price: "107306CFA"
currency: XOF
in_stock: true
reviews_count: 13
category: "Merten & Storck"
url: https://www.desertcart.sn/products/216745561-merten-and-storck-pre-seasoned-carbon-steel-12-frying-pan
store_origin: SN
region: Senegal
---

# Ultra-fast heating carbon steel Oven safe up to 600°F Lightweight at 1.5 kg 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, Black

**Brand:** merten & storck
**Price:** 107306CFA
**Availability:** ✅ In Stock

## Summary

> 🔥 Lightweight power meets pro-level searing — cook smarter, not harder!

## Quick Answers

- **What is this?** 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, Black by merten & storck
- **How much does it cost?** 107306CFA with free shipping
- **Is it available?** Yes, in stock and ready to ship
- **Where can I buy it?** [www.desertcart.sn](https://www.desertcart.sn/products/216745561-merten-and-storck-pre-seasoned-carbon-steel-12-frying-pan)

## Best For

- merten & storck enthusiasts

## Why This Product

- Trusted merten & storck brand quality
- Free international shipping included
- Worldwide delivery with tracking
- 15-day hassle-free returns

## Key Features

- • **Versatile Heat Compatibility:** From induction stovetops to open flames and ovens up to 600°F, this skillet adapts seamlessly to your culinary adventures, indoors or out.
- • **Cast Iron Power, Minus the Weight:** Experience the durability and searing performance of cast iron with half the heft—perfect for the modern multitasker on the go.
- • **Effortless Maintenance & Longevity:** Hand wash only with a simple hot water deglaze hack to maintain peak nonstick performance and keep your pan looking sleek for years.
- • **Pre-Seasoned & Ever-Improving Nonstick:** Ready to cook right out of the box, this pan’s nonstick patina only gets better with every meal you create—your secret weapon for flawless omelets and sears.
- • **Sturdy Steel Handle with Triple Rivets:** Enjoy a secure, cool grip that keeps you in control, whether you’re flipping at home or grilling under the stars.

## Overview

The Merten & Storck 12" Pre-Seasoned Carbon Steel Frying Pan delivers cast iron-level durability and searing with a fraction of the weight. Engineered for rapid heat-up and versatile use on all stovetops—including induction—and oven safe to 600°F, it’s perfect for indoor and outdoor cooking. Its pre-seasoned surface develops a superior nonstick patina over time, while the triple-riveted steel handle ensures a sturdy, cool grip. Designed for professionals and enthusiasts alike, this pan combines performance, portability, and easy maintenance to elevate your cooking game.

## 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.

Review: Overall great pan, good value - 1 year update: I happen to stumble across this listing again and it seems like the reviews are very polarized so I want to do an update and share a tip for people having sticking issues. Firstly, this is still my daily driver in the kitchen. In regards to this pan specifically, I think it's a perfectly good carbon steel and reasonably priced. That said, I have struggled with the non-stick performance and was nearly ready to give up on it before stumbling upon a "hack". So like I said originally the factory seasoning works quite well. However, that started to fade after a few weeks or so. After awhile I got annoyed and tried to apply new layers of seasoning. This is my first carbon anything pan so these attempts had varying success (seems like the best was leaving it in the oven for a good 20-30 mins and leaving it in there to slowly cool). Regardless, even if it worked great for a few days or couple weeks, it always faded again. Seemed like the "gets better with time" didn't apply to carbon steel or I was doing something wrong. I started calling it the "all stick pan" and at one point was trying to apply a seasoning layer every week or two. I bought a flexible metal spatula and this was a big upgrade. Much more effective at releasing stuck on food. Annoying that it's necessary but hey it works right? However, I noticed that simply running that spatula over the pan to remove food bits made the pan more non-stick the next time I used it. This was my first clue that I wasn't cleaning aggressively enough. Now I have a friend who loves his cast iron and he's anti-soap. He does what I'm now calling a "hot water deglaze". As soon as you're done cooking and the pan is still piping hot, throw a splash of hot water in so that it boils very vigorously. I'd only very seldom done this bc the instructions say let it cool slowly (presumably to prevent warping). However, one night I deglazed while making a pan sauce. I'd made the "mistake" of not using my stainless for that. The pan was being pretty sticky at that point. But the next morning I made eggs and boom! Super non-stick as if I'd just seasoned it. So it seems like the issue is thin layers of baked on food residue that don't come off with normal scrubbing. I've noticed some foods are more problematic than others (eg meats, and I think mushrooms). The hot water deglaze removes the remaining grime layer. Now whenever the pan starts getting a little sticky I just do a hot water deglaze after cooking and it's been great. Some of my excess seasoning layers have flaked off and it's forming a nice patina (black area) underneath. Hopefully this tip helps for some of the people struggling with sticking issues. To address warping: I did have an issue with that and I ended up pounding it out with a rubber mallet (while hot). It sits flat and stable now but does have a high spot in the middle and the oil pools around the edges as others have shown. Don't really want to pound it the other way so idk what to do about that. I just try to tilt the pan a bit to spread the oils before tossing food in. Doing the hot water deglaze hasn't caused any warping. Since I pounded it out it's been stable. Original review: Was shopping around for a cast iron and discovered carbon steel. Never heard of of it before, nor owned a cast iron, but I like the idea of it being lighter weight and heating up faster for daily use. I like the idea of a smooth surface too. Note that probably a lot of my comments pertain more to carbon steel in general than this specific pan. 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 oil it regularly but I'm doing it anyway. 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, the handle doesn't get hot under normal usage which is nice. 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, hot spots, and being annoyingly unstable (always wants to spin). You have to try to heat the pan slowly to avoid warping. And of course lack of thermal mass isn't as good for searing meat (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 it seems like I'll have to stick to silicone cookware or flexible metal. Overall great pan and is now my go to.
Review: 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.

## 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 600°F
- Metal utensil safe
- Triple-riveted steel handle provides a sturdy grip
- Ships with a protective silicone coating, just wash and start cooking
- Suitable for all stovetops including induction and safe for outdoor cooking
- Hand wash only

## Technical Specifications

| Specification | Value |
|---------------|-------|
| ASIN | B08CZWT4XD |
| Additional Features | Gas Stovetop Compatible, Induction Stovetop Compatible, Lightweight, Oven Safe, Scratch Resistant |
| Best Sellers Rank | #3,484 in Kitchen & Dining ( See Top 100 in Kitchen & Dining ) #28 in Skillets |
| Brand | Merten & Storck |
| Brand Name | Merten & Storck |
| Capacity | 4 cups |
| Coating Description | Steel |
| Color | Black |
| Compatible Devices | Electric Coil , Gas, Smooth Surface Induction |
| Customer Reviews | 4.2 out of 5 stars 5,534 Reviews |
| Global Trade Identification Number | 00885837022131 |
| Handle Material | Alloy Steel |
| Included Components | 12" Frying Pan Skillet |
| Item Type Name | Pre-Seasoned Carbon Steel Frying Pan Skillet |
| Item Weight | 1.5 kg |
| Manufacturer | Merten & Storck |
| Manufacturer Part Number | CC003337-001 |
| Material | Carbon Steel |
| Material Type | Carbon Steel |
| Maximum Temperature | 600 °F |
| Metal Type | Carbon Steel |
| Model Name | Carbon Steel |
| Model Number | CC003337-001 |
| Number of Items | 1 |
| Number of Packs | 1 |
| Product Care Instructions | Hand Wash Only |
| Recommended Uses For Product | Indoor cooking, outdoor cooking, searing, grilling, camping |
| Shape | Round with Handle |
| Special Feature | Gas Stovetop Compatible, Induction Stovetop Compatible, Lightweight, Oven Safe, Scratch Resistant |
| Specific Uses For Product | Fajita, Omelet |
| UPC | 885837022131 |
| Unit Count | 1 Count |

## Product Details

- **Brand:** Merten & Storck
- **Capacity:** 4 cups
- **Color:** Black
- **Material:** Carbon Steel
- **Special Feature:** Gas Stovetop Compatible, Induction Stovetop Compatible, Lightweight, Oven Safe, Scratch Resistant

## Images

![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, Black - Image 1](https://m.media-amazon.com/images/I/61LuZTAuM1L.jpg)
![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, Black - Image 2](https://m.media-amazon.com/images/I/81nApKo64WL.jpg)
![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, Black - Image 3](https://m.media-amazon.com/images/I/71NoXHaT56L.jpg)
![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, Black - Image 4](https://m.media-amazon.com/images/I/71UMcZ1IjcL.jpg)
![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, Black - Image 5](https://m.media-amazon.com/images/I/91uJGIM-rZL.jpg)

## Available Options

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

## Questions & Answers

**Q: So is this product completely non-toxic and chemical free? i saw the misen carbon steel pan for more than double the price & wanted this if so.**
A: I had same doubt, so I emailed the Merten Customer care from their official site, they replied their carbon steel products are not coated with any harmful chemical and strictly made of carbon steel only. And there is no California prop65 warning. Factory Pre-season is a high heat treatment process, high temperature creates a thin layer of oxidized iron on the product outer surface.

**Q: Where is this made?**
A: Chinese made = junk.  2 mm thick which is thin for a carbon pan.
De Buyer, Mafter, & Mauviel made in France.  Not necessarily a fan of the French but when it comes to cookware they are light years ahead of the Chinese.

**Q: What is the thickness of the pan?**
A: I just measured this with a caliper and it's 2.11 millimeters.  Great pan BTW.

**Q: We get excellent no-stick results with protein in our 8-inch. Can anyone confirm the 10-inch pan is as non-stick as the 8-inch pan?**
A: My first review was a big negative due to the thinness of the skillet. However with continued use and the process of seasoning it has become my sons favorite skillet. The 10 inch is a perfect size for cooking for 1 or 4. The shape is good for a good flip with eggs, hash browns or whatever else you are cooking. I did buy a silicone cover for the handle because it did get hotter than what my hands could handle. I make sure to use the salt cleaning method and when it begins to look dull I put a coat of avacodo oil inside it and bring it to a smoking point on the stovetop as I keep it wiped smooth with a papertowel. I'll be ordering another for our summer home at the price range so much cheaper than my most favorite which is the ausie-ion skillet. I couldn't upload a video because my son went to visit a friend and he takes it with him so he knows he has a good safe skillet to cook with! You can buy it with no regrets but just know it will take time to properly season it for the nonstick you want.

## Customer Reviews

### ⭐⭐⭐⭐⭐ Overall great pan, good value
*by M***S on April 14, 2024*

1 year update: I happen to stumble across this listing again and it seems like the reviews are very polarized so I want to do an update and share a tip for people having sticking issues. Firstly, this is still my daily driver in the kitchen. In regards to this pan specifically, I think it's a perfectly good carbon steel and reasonably priced. That said, I have struggled with the non-stick performance and was nearly ready to give up on it before stumbling upon a "hack". So like I said originally the factory seasoning works quite well. However, that started to fade after a few weeks or so. After awhile I got annoyed and tried to apply new layers of seasoning. This is my first carbon anything pan so these attempts had varying success (seems like the best was leaving it in the oven for a good 20-30 mins and leaving it in there to slowly cool). Regardless, even if it worked great for a few days or couple weeks, it always faded again. Seemed like the "gets better with time" didn't apply to carbon steel or I was doing something wrong. I started calling it the "all stick pan" and at one point was trying to apply a seasoning layer every week or two. I bought a flexible metal spatula and this was a big upgrade. Much more effective at releasing stuck on food. Annoying that it's necessary but hey it works right? However, I noticed that simply running that spatula over the pan to remove food bits made the pan more non-stick the next time I used it. This was my first clue that I wasn't cleaning aggressively enough. Now I have a friend who loves his cast iron and he's anti-soap. He does what I'm now calling a "hot water deglaze". As soon as you're done cooking and the pan is still piping hot, throw a splash of hot water in so that it boils very vigorously. I'd only very seldom done this bc the instructions say let it cool slowly (presumably to prevent warping). However, one night I deglazed while making a pan sauce. I'd made the "mistake" of not using my stainless for that. The pan was being pretty sticky at that point. But the next morning I made eggs and boom! Super non-stick as if I'd just seasoned it. So it seems like the issue is thin layers of baked on food residue that don't come off with normal scrubbing. I've noticed some foods are more problematic than others (eg meats, and I think mushrooms). The hot water deglaze removes the remaining grime layer. Now whenever the pan starts getting a little sticky I just do a hot water deglaze after cooking and it's been great. Some of my excess seasoning layers have flaked off and it's forming a nice patina (black area) underneath. Hopefully this tip helps for some of the people struggling with sticking issues. To address warping: I did have an issue with that and I ended up pounding it out with a rubber mallet (while hot). It sits flat and stable now but does have a high spot in the middle and the oil pools around the edges as others have shown. Don't really want to pound it the other way so idk what to do about that. I just try to tilt the pan a bit to spread the oils before tossing food in. Doing the hot water deglaze hasn't caused any warping. Since I pounded it out it's been stable. Original review: Was shopping around for a cast iron and discovered carbon steel. Never heard of of it before, nor owned a cast iron, but I like the idea of it being lighter weight and heating up faster for daily use. I like the idea of a smooth surface too. Note that probably a lot of my comments pertain more to carbon steel in general than this specific pan. 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 oil it regularly but I'm doing it anyway. 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, the handle doesn't get hot under normal usage which is nice. 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, hot spots, and being annoyingly unstable (always wants to spin). You have to try to heat the pan slowly to avoid warping. And of course lack of thermal mass isn't as good for searing meat (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 it seems like I'll have to stick to silicone cookware or flexible metal. Overall great pan and is now my go to.

### ⭐⭐⭐⭐⭐ Being a lover of cast iron pans, I love these pans even more. Seasoning is necessary for both.
*by J***. 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.

### ⭐⭐⭐⭐⭐ 8" - Amazing little egg pan! But doesn't seem like "raw" carbon steel
*by R***D on May 8, 2025*

I bought the 8" on a whim after nuking years of carbon buildup off of my workhorse ~10" carbon steel pan (I don't know the brand, just that it was made in Japan, and that I bought it for around $37 at a local Japanese grocery chain in Southern California). My 10" was always just a bit too big for eggs and omelettes, and as it's slightly convex by design (intended to flatten out when heated), at lower temperatures it retains its convexness, causing eggs to make a run to the edges and making omelettes a bit awkward and uneven. Also in my arsenal is a smaller, 5" cast iron skillet, which is perfect size for a single egg, but it also takes forever to heat up and too small for omelettes. Enter this 8" Merten & Storck. I find it to be the perfect sidekick to my larger carbon steel pan. While small, the steel on the handle is quite thick, giving the whole pan a bit of heft. The pan definitely does not feel cheap, in fact, the fit and finish feels a bit nicer than my MIJ 10", which is quite spartan and no-frills in comparison--I'm guessing it was intended for use in Japanese commercial food service and not really in home kitchens. The size is great for omelettes, and I managed to do a perfect french-style omelette in it--no browning, slightly runny in the center! This speaks to its properties regarding thermal conductivity and retention. While some people have noted the thinness of the steel, I find it an advantage--it doesn't take long to evenly heat the pan up, though it won't retain heat as well as thicker carbon steel pans or cast iron. While on the topic of heat, since I'm mainly using this for eggs, omelettes, and the occasional stir fry, I haven't tried to use this pan with the burner on full blast like I would my thicker/larger 10" CS, cast iron skillets, or CS wok. Thus, I can't speak for how warp resistant it is, but I would be a bit wary. I'm guessing this was mostly intended for medium to low heat (though I'm sure it can handle more). Of note is the pan's finish. Merten & Storck claim that it comes pre-seasoned, but considering my previous Japanese carbon steel was preseasoned (which I'm 100% sure of, as I've stripped the seasoning down to raw steel and re-blued many times), I'm not convinced they're completely telling the truth. Rather than a dark, glossy finish, the Merten & Storck is rather matte, and considerably lighter--it's almost a cold, gunmetal grey, with a bit of blue in it. At first, I thought that I either didn't remove the protective wax coating completely, or that the pan was actually coated with Teflon, as water and oil beaded up much like you'd expect with other nonstick coatings. However, there is no horrific off-gassing when smoking hot, so I'm pretty sure that it _is_ raw carbon steel underneath. I'm convinced that the pan is actually nitrided carbon steel, which, from what I've read, tends to give the surface high lubricity (in other words, a naturally non-stick surface). After using the pan a fair amount for about a week, I've noticed some slight discoloration, which means that it _is_ developing a seasoning, albeit rather slowly. You just won't be able to season this pan as you would a traditional carbon steel pan, as any oil you try and spread on it will simply bead up and wipe away. Ultimately, I find this to be a non-issue. Since the point of seasoning is to offer corrosion resistance and to prep an even surface which will prevent sticking, nitriding should naturally accomplish both of these things. Just be aware that more care might need to be taken to retain the nitriding, as it seems it's less resistant to pitting than regular carbon steel. In other words, you probably don't want to be slamming metal utensils against it like you might do on a CS wok. Other reviewers have brought up the fact that this pan was made in China. I've no qualms with this, my carbon steel wok is Chinese made, and is a total workhorse. I find the pan to be a great value, and I'm quite satisfied with my purchase. If you just need a little pan to use and abuse, definitely consider this one. EDIT: OK, so I dry roasted some chiles, tomatillos, and tomatoes in this pan for salsa. Being acidic, the tomatoes and tomatillos definitely stripped away some of the surface steel, but I wasn't cooking a whole sauce so it only affected small areas. The pan is now taking seasoning properly on the bottom, but still exhibits some hydrophobic qualities on the sides and some areas on the bottom edge. Still wonderfully non-stick, and my eggs are turning out perfectly. Added some photos to show how it looks now, and in comparison to my Japanese CS pan.

## Frequently Bought Together

- Merten & Storck Pre-Seasoned Carbon Steel 12" Frying Pan Skillet, Fast Heating, Naturally Nonstick, Induction & Oven Safe, High-Heat & Open Flame Compatible, Perfect for Searing Grilling & Camping
- Lodge Silicone Hot Handle Holder - Dishwasher Safe Hot Handle Holder Designed for Lodge Cast Iron Skillets 9 Inches+ w/ Keyhole Handle - Reusable Heat Protection Up to 500° - Black

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*Last updated: 2026-09-24*