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Not a good experience for me with this pan, it is very thin, and does not distribute heat evenly. T does clean up pretty easily though and is not too heavy—note I have used it on an induction stove.
I'm pretty happy with my CI pans and dutch ovens for every use case I have for 12" pans, but the 10" at $21 is very tempting. I'd love 2-3 6" pans, as long as I can use standard lids on them. In short, a 6" version of this pan, with that same shape on the sides. This brand doesn't make that size. I've asked on the carbon steel subreddit, but didn't get any helpful suggestions. Does anyone here know of a good option for this?
Not a good experience for me with this pan, it is very thin, and does not distribute heat evenly. T does clean up pretty easily though and is not too heavy—note I have used it on an induction stove.
Carbon steel and Cast Iron don't really do well on induction. From my experiences, stainless steel all the way, or if you need the non-stick properties of carbon steel, go for a Strata carbon steel pan. It's basically like an all-clad stainless steel pan with a carbon steel upper layer that you cook on. It's the only one of it's kind, which makes it expensive, but so far I've had good results with them. Much more even than carbon steel on induction.
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Not a good experience for me with this pan, it is very thin, and does not distribute heat evenly. T does clean up pretty easily though and is not too heavy—note I have used it on an induction stove.
If you can, get the one from Tramontina, its heavy and reasonably priced. I have been using it for 18 months and has been great. Never owned more expensive ones, so would not know how much better the others would be. This is the one I have - https://www.amazon.com/dp/B09HLD833Q
Last edited by BoopSnoot March 28, 2025 at 01:43 PM.
They are inexpensive, but are thin and likly to warp before you get any real use out of them. And yes, Merten & Storck are owned by the same company that owns OXO, The Cookware Company[cookware-co.com].
Is there any health risks with carbon steel compared to stainless or ceramic coated pans? I'm tired of finicky ceramic coated pans that wear out and fall apart. I love cast iron but they are so heavy
Is there any health risks with carbon steel compared to stainless or ceramic coated pans? I'm tired of finicky ceramic coated pans that wear out and fall apart. I love cast iron but they are so heavy
You season carbon steel the same way you season cast iron. it is like a cast iron pan, but smoother, thinner and lighter
Not a good experience for me with this pan, it is very thin, and does not distribute heat evenly. T does clean up pretty easily though and is not too heavy—note I have used it on an induction stove.
Did you check if the problem of heat distribution related to your induction stove or the pan. Heat distribution can be quite different between different models of induction stoves.
I have the 8" version and it's an excellent pan. it's never gonna heat as evenly as a heavy cast iron or 3-ply stainless steel with an aluminum core, but it's not terribly uneven (on the 8") and it's really nice quality for the price. Just remember to clean and season after every use like cast iron.
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They are inexpensive, but are thin and likly to warp before you get any real use out of them. And yes, Merten & Storck are own by the same company that owns OXO, The Cookware Company[cookware-co.com].
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Our community has rated this post as helpful. If you agree, why not thank BISC0
Our community has rated this post as helpful. If you agree, why not thank larnatdad
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https://youtu.be/Jm58XosoBxw?si=
These are expensive, but buy them instead...
https://madeincookware.
Or for something affordable but higher quality than the Merten & Storck...
https://www.tramontina.
Cheers,
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These are expensive, but buy them instead...
https://madeincookware.
Or for something affordable but higher quality than the Merten & Storck...
https://www.tramontina.
Cheers,
for some reason the Tramotina is only rated up to 500F. this M&S is rated up to 660F
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