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Merten & Storck 10" Carbon Steel Frying Skillet Pan EXPIRED

$18
$39.99
+21 Deal Score
7,964 Views
Amazon has Merten & Storck 10" Carbon Steel Frying Skillet Pan on sale for $17.99. Shipping is free with Prime or orders $25 or more.

Thanks to Community Member skeleton516 for finding this deal.

Key Features:
  • Lightweight and quick heating carbon steel delivers cast iron performance without the weight or the wait
  • Pre-seasoned, nonstick patina
  • Oven safe up to 600°F
  • Metal utensil safe
  • Triple-riveted steel handle provides a sturdy grip
  • 10" Outer diameter, 8" cooking surface

Editor's Notes & Price Research

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  • About this deal:
    • Our research indicates that this is $12 lower (40% savings) than the next best available price from a reputable merchant with prices starting from $29.99 at the time of this post.
    • This matches our previous frontpage deal from earlier in the month.
  • About this product:
    • This is rated 4.5 out of 5 stars based on over 1,400 ratings at Amazon.
  • About these stores:
  • Refer to the forum thread for additional deal discussion.
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Edited May 22, 2022 at 12:09 AM by
Merten & Storck Carbon Steel 10" Frying Pan Skillet, Black

8 inch cooking surface (customer Q & A)

https://www.amazon.com/dp/B08CZYS...=UTF8&th=1

for those who missed out on the Target deal couple weeks back.

Hoping those who got the deal can comment on their experience with this pan
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One of the questions on the product page Q&A asks how thick is this pan, the posted answer is 1 millimeter.
I bought three of these back on May the 11th to add to my collection.(with a Max of three total per account) They were delivered on the 16th in a completely inappropriately sized Amazon box, something like 36x36x8-in high, and were settle down into a corner of the completely unbalanced box without any packaging filler. (An Amazon warehouse worker just didn't gaf I suspect)

The pans themselves had a plastic bag over the pan plate from the manufacturer. They had some minor cosmetic marring of the seasoned finish that was pretty obviously due to being put on the "tumble-dry" setting during shipping.

They seem pretty heavy duty and of good build quality. I didn't see any wobble or flex in the handle to pan rivets. There are some horizontal ridges, slight striations on the outside walls of the pan that are from the manufacturing process.

a quick wash with a mild soap, dried in a preheated oven, mist-sprayed on a very thin coating of grape seed oil and then reseasoned in the oven. They came out looking great, with all the scratches to the seasoning coat completely covered. I think that they need to have an additional light seasoning applied in any case.

Great deal at this price.

Edit: yes, I can confirm that the pan section is around 1 mm, maybe 1.25 mm in thickness. The handle is about 3.5-4mm. I didn't actually break out calipers last week or anything, but that's my best measured eye estimate of it. I'll use it for breakfast this morning and actually grab some calipers for measurement if I have time today.

As far as warping, I was using it to fry and sear meat and veggies at around 500°f without any problems.
Warping happens when you either heat or cool a pan irregularly, one section expands or contracts out of sync with the rest of the pan and you get distortion. It's going to happen even at lower temperatures. To keep that from happening, don't do anything that causes a massive thermal shock to the pan, like putting ice water into a hot pan, or taking a cold pan and pouring hot grease into it from another pan. To prevent warping when cooking at high heat, which can happen with really any pan at all, after you remove the food from the pan you want to return the pan to the stove and turn the heat down to ¼ to allow the pan to cool down more slowly. Then a minute or two later turn off the burner but leave the pan to sit on the burner to cool slowly and evenly. Things work a little bit differently with induction stoves of course, with those you need to step down the temperature in a few more incremented steps.


If you want to try to clean a pan using heat and water, only use a small amount at any time and move it around the pan evenly and constantly so can loosen up the buildup without causing a cold spot anywhere on the pan.

🍳

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#4
I just bought the 12" for double the price. Thanks OP, about to return it and order this one. Great find!
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#5
One of the questions on the product page Q&A asks how thick is this pan, the posted answer is 1 millimeter.
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#6
I bought this couple weeks ago and have been using it, eggs do not stick when cooked on low heat and a little oil. It's not heavy. It's safer than using non stick pans, I also just bought the 12 inch for $29.
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#7
Quote from Edxzxz :
One of the questions on the product page Q&A asks how thick is this pan, the posted answer is 1 millimeter.
Hard to believe that a pan that thin would not warp.

That's not a problem if you have gas, but I've got a glass stovetop, perfectly flat, and a pan has any warp in it, only the highest ridges of the pan actually transfer heat. Gotta buy pans with large metal disk bottoms to get good contact.
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#8
I bought three of these back on May the 11th to add to my collection.(with a Max of three total per account) They were delivered on the 16th in a completely inappropriately sized Amazon box, something like 36x36x8-in high, and were settle down into a corner of the completely unbalanced box without any packaging filler. (An Amazon warehouse worker just didn't gaf I suspect)

The pans themselves had a plastic bag over the pan plate from the manufacturer. They had some minor cosmetic marring of the seasoned finish that was pretty obviously due to being put on the "tumble-dry" setting during shipping.

They seem pretty heavy duty and of good build quality. I didn't see any wobble or flex in the handle to pan rivets. There are some horizontal ridges, slight striations on the outside walls of the pan that are from the manufacturing process.

a quick wash with a mild soap, dried in a preheated oven, mist-sprayed on a very thin coating of grape seed oil and then reseasoned in the oven. They came out looking great, with all the scratches to the seasoning coat completely covered. I think that they need to have an additional light seasoning applied in any case.

Great deal at this price.

Edit: yes, I can confirm that the pan section is around 1 mm, maybe 1.25 mm in thickness. The handle is about 3.5-4mm. I didn't actually break out calipers last week or anything, but that's my best measured eye estimate of it. I'll use it for breakfast this morning and actually grab some calipers for measurement if I have time today.

As far as warping, I was using it to fry and sear meat and veggies at around 500°f without any problems.
Warping happens when you either heat or cool a pan irregularly, one section expands or contracts out of sync with the rest of the pan and you get distortion. It's going to happen even at lower temperatures. To keep that from happening, don't do anything that causes a massive thermal shock to the pan, like putting ice water into a hot pan, or taking a cold pan and pouring hot grease into it from another pan. To prevent warping when cooking at high heat, which can happen with really any pan at all, after you remove the food from the pan you want to return the pan to the stove and turn the heat down to ¼ to allow the pan to cool down more slowly. Then a minute or two later turn off the burner but leave the pan to sit on the burner to cool slowly and evenly. Things work a little bit differently with induction stoves of course, with those you need to step down the temperature in a few more incremented steps.


If you want to try to clean a pan using heat and water, only use a small amount at any time and move it around the pan evenly and constantly so can loosen up the buildup without causing a cold spot anywhere on the pan.

🍳
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Last edited by OmahaJeff May 22, 2022 at 04:49 AM.
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#9
Quote from skeleton516 :
Merten & Storck Carbon Steel 10" Frying Pan Skillet, Black

8 inch cooking surface (customer Q & A)

https://www.amazon.com/dp/B08CZYS...=UTF8&th=1

for those who missed out on the Target deal couple weeks back.

Hoping those who got the deal can comment on their experience with this pan
10" is a much more practical size, and it's the same price.
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#10
Quote from buybuydandavis :
10" is a much more practical size, and it's the same price.
10" is a more practical size than 10"?
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#11
Quote from buybuydandavis :
Hard to believe that a pan that thin would not warp.

That's not a problem if you have gas, but I've got a glass stovetop, perfectly flat, and a pan has any warp in it, only the highest ridges of the pan actually transfer heat. Gotta buy pans with large metal disk bottoms to get good contact.
I suggest the DeBuyer Carbone Plus which has almost 3mm of thickness if you have a glass stovetop. It's almost as heavy as a cast iron pan, though, which negates some of the usefulness of carbon steel.

We moved to a home with a gas range recently and I picked up this pan to replace my Carbone Plus.
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#12
all gone...that went quick
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#13
Anyone know what the black layer is? Says it's not non-stick but it is still a layer of something. I saw one post last time saying they took off the black layer. I'd like to do that, but I can't find the post(might have even been on amazon) and I don't want to ruin the pan if thats not good advice. But for now mines been sitting in the kitchen unused.
As another poster said mine came in a larger than necessary box, mine had a bit of bubble wrap, but not enough. The black coating has a small nick at the top edge from shipping, and I can see the silver color underneath.
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#14
Quote from jamesl :
I suggest the DeBuyer Carbone Plus which has almost 3mm of thickness if you have a glass stovetop. It's almost as heavy as a cast iron pan, though, which negates some of the usefulness of carbon steel.

We moved to a home with a gas range recently and I picked up this pan to replace my Carbone Plus.
Now I know why people hate electric stove tops
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#15
Quote from joebells :
Anyone know what the black layer is? Says it's not non-stick but it is still a layer of something. I saw one post last time saying they took off the black layer. I'd like to do that, but I can't find the post(might have even been on amazon) and I don't want to ruin the pan if thats not good advice. But for now mines been sitting in the kitchen unused.
As another poster said mine came in a larger than necessary box, mine had a bit of bubble wrap, but not enough. The black coating has a small nick at the top edge from shipping, and I can see the silver color underneath.
The black layer is carbonized oil. It is a bonded protective layer that prevents damage and rusting to the carbon steel the pan is made out of. It also has excellent non-stick properties, provided you always use a small amount of oil when you're cooking. It is completely harmless to you, and you should only remove it if you are going to immediately re-season, or are for some reason actively trying to ruin and destroy your pan.

Read about it here
en.m.wikipedia.org/wiki/Seasoning_(cookware)
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Last edited by OmahaJeff May 22, 2022 at 06:40 AM.
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