Alternatively,
Target has
Merten & Storck 10" Carbon Steel Frying Skillet Pan on sale for
$17.99.
Shipping is free with orders $35 or more.
Thanks to Community Member
busybugsy for finding this deal.
Note, product must be sold/shipped by Amazon/Target respectively
Key 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
- Given diameter is outer diameter
Top Comments
This SD thread has some useful information, and advice regarding cooking pans so let's not let this discussion devolve into a fight over cultural superiority that is not related at all to providing info about this deal.
I think what the OP may have been suggesting was that homogeneous rolled carbon steel is a material that could be produced in equally fine quality by many sources, by many people from different countries and likely does not contain special secrets for manufacturing that would produce significantly superior products if made by another country.
I don't think we can say that, for instance, China is so inferior that we wouldn't buy smartphones, computers, televisions, cameras from them and we'd rather buy German or American ones, right?
The carbon steel pans are basically rolled and stamped out, and I think the Chinese have that technology to make carbon steel that produces the same quality for cooking as other manufacturers in France or Germany. I don't think the advantage of French- or German-made CS skillets is due to the qualities of the steel. Quality differences may exist in the ethos of the companies that manufacture the cookware and how much they devote to quality control, design, etc. But, I don't think you can limit that to an ethnic, national or cultural prejudice since we all are buying what we consider quality products from countries someone may have labeled as being technologically inferior or incapable of producing quality products.
Anyhow, let's leave the attacks on ethnic groups, paleontology?, sexual preference, psychologists, and each other, etc., out if this discussion. I think there was some useful advice on comparing SS and CS and CI cookware, and seasoning advice and I hope that out of respect for the SD platform and for each other, we continue to try to keep discussion to matters related to the CS pan mentioned in this deal.
People pointing out that things are made in China to imply something negative are revealing their racism and nothing more.
78 Comments
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At this price, they are a decent deal. But, if these were still manufactured in Germany, I would order a couple.
At this price, they are a decent deal. But, if these were still manufactured in Germany, I would order a couple.
At this price, they are a decent deal. But, if these were still manufactured in Germany, I would order a couple.
If you walk into any decent restaurant, there are plenty of SS hanging around, but about all I see the chef's using is high carbon steel skillets. Once seasoned, they work fine, but they are not going to stay pretty unless you want to keep up with the outside like you might with SS.
Personally and by accident the first time, when our cast and carbon pans get really grungy, I clean them face down in the oven on self cleaning cycle. Not sure how high the temperature is, but they come out like new.... but have to be re-seasoned. We have SS skillets, but mostly they are for show and taking up space. It takes too much oil for me to cook in them. Actually, I am getting really spoiled with the air fryer. I would have never thought an air fryer would be so useful and fast.
This SD thread has some useful information, and advice regarding cooking pans so let's not let this discussion devolve into a fight over cultural superiority that is not related at all to providing info about this deal.
I think what the OP may have been suggesting was that homogeneous rolled carbon steel is a material that could be produced in equally fine quality by many sources, by many people from different countries and likely does not contain special secrets for manufacturing that would produce significantly superior products if made by another country.
I don't think we can say that, for instance, China is so inferior that we wouldn't buy smartphones, computers, televisions, cameras from them and we'd rather buy German or American ones, right?
The carbon steel pans are basically rolled and stamped out, and I think the Chinese have that technology to make carbon steel that produces the same quality for cooking as other manufacturers in France or Germany. I don't think the advantage of French- or German-made CS skillets is due to the qualities of the steel. Quality differences may exist in the ethos of the companies that manufacture the cookware and how much they devote to quality control, design, etc. But, I don't think you can limit that to an ethnic, national or cultural prejudice since we all are buying what we consider quality products from countries someone may have labeled as being technologically inferior or incapable of producing quality products.
Anyhow, let's leave the attacks on ethnic groups, paleontology?, sexual preference, psychologists, and each other, etc., out if this discussion. I think there was some useful advice on comparing SS and CS and CI cookware, and seasoning advice and I hope that out of respect for the SD platform and for each other, we continue to try to keep discussion to matters related to the CS pan mentioned in this deal.
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This pan is pre-seasoned, and my experience with a pre-seasoned Lodge pan is that its initial non-stick quality is very good. I think that initial non-stick quality with pre-seasoned pans is good, but you have to continue to maintain that seasoning. I am not familiar with this specific pan, so I don't know how good it is, but a review by Food & Wine rates this pan tops against prestigious pans such as deBuyer, Matfer Bourgeat, Misen, Lodge, etc.:
https://www.foodandwine.com/lifestyle/kitchen/best-carbon-steel-pans
Most of the other, heavy, carbon steel pans are NOT pre-seasoned so it is up to the buyer to season them, and this is where the variability in performance comes. Improper seasoning will affect non-stick quality, and many buyers are first time users of CS pans, and many do not know how to season such pans properly or do not maintain the seasoning properly, and this is where you will find more people with problems with CS pans.
I think that the pre-seasoning of this pan gives beginners a head-start and it will be easier for them in th efuture to maintain the seasoning than if they have to start from scratch as they would with other CS pans. If you read the many 1-star reviews for this pan, you'll find many negative experiences. But, you'll find as many as well with other CS and CI pans since using these "high-maintenance" pans requires constant upkeep and careful cleaning and usage or the first thing that will happen is your foods will start sticking.