Merten & Storck 10" Carbon Steel Frying Skillet Pan Expired

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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