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Model: Merten & Storck Pre-Seasoned Carbon Steel 8" Frying Pan Skillet, Fast Heating, Naturally Nonstick, Induction & Oven Safe, High-Heat & Open Flame Compatible, Perfect for Searing Grilling & Camping
Deal History
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Yep, I had considered the 8" and the 12", but I looked this morning on the Merten and Storck website and under FAQ's for where their products are made it said "the 1873 Dutch ovens and braisers have been made in the same Drensteinfurt, Germany factory since 1873".
It 'conveniently' omitted saying where their carbon steel skillets are made, so right then and there I knew it had to be China. Hard pass then.
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I have a carbon steel, and a black residue ends up on my food. (Yes the pan is clean, and it even happen when I run a paper towel across it). Are these pans known to leach iron or what ever it is? Is it safe?
I have a carbon steel, and a black residue ends up on my food. (Yes the pan is clean, and it even happen when I run a paper towel across it). Are these pans known to leach iron or what ever it is? Is it safe?
Without knowing how you prepare food - this typically occurs when you're cooking too hot, or cooking with something real acidic, like tomatoes, which can strip the seasoning on the pan. You can strip the pan of the flaking polymerized oil and reseason it. There are countless videos online giving tutorials on different ways to do this.
Earlier this week, I reseasoned this exact carbon steel frying pan (the 12" version) by letting it sit in white vinegar overnight, and then running it through a cleaning cycle in my oven. After all the prior gunk has burned off and it's been wiped down, I applied a high-smoke point neutral oil (I used avocado oil) to the empty pan and left it on high until you can see it smoking. It'll smell bad.
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Unlike high quality carbon steel pans, generally made in France, these are made in China. Cheers!
Yep, I had considered the 8" and the 12", but I looked this morning on the Merten and Storck website and under FAQ's for where their products are made it said "the 1873 Dutch ovens and braisers have been made in the same Drensteinfurt, Germany factory since 1873".
It 'conveniently' omitted saying where their carbon steel skillets are made, so right then and there I knew it had to be China. Hard pass then.
How do these perform on induction cooktops? Any wrapping issues?
The bottom of mine came slightly curved from the factory, which is apparently the way it is according to The Wirecutter. They have it as their number 2 pick. Despite the slight curve, the pan still performs well on my induction cooktop. The bottom hasn't changed with use.I have the 10" version.
I ordered the 8 and the 12. I already have a 10 by de buyer, these are thinner but honestly the weight savings is nice. Quality seems decent. They do come preseasoned and there are a lot of reports of black residue coming off when wiped with paper towels.
What resolved this for me is washing with soapy water. Drying completely and following a standard reseasoning procedure. Please reference Uncle Scott's Kitchen on YouTube if you need more info on the process.
Paper towels wipe out clean now and I was able to slide a set of eggs around with a little butter with no sticking. Very happy with the pan.
big PASS for me ! Thanks for commenting that. Why would I trust my health to an overseas place that is known to produce junk.
Why trust anyone with your health? You should be sending everything to (and paying for) independent labs for testing before trusting what anyone else says about potential health concerns. Better yet, you should establish your own testing facility and do the tests yourself.
Used this pan for 10 recipes now. I have to say, right after the initial wash and a light spray of avocado oil, I fried an egg with absolutely no sticking. also made a wonderful mini Dutch baby and a crispy rice!
Top Comments
It 'conveniently' omitted saying where their carbon steel skillets are made, so right then and there I knew it had to be China. Hard pass then.
23 Comments
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The 12 is on sale for $28 which seems like a decent deal.
Thanks! I just ordered the 12". I have the 8" and it's small but useful for small portions.
Earlier this week, I reseasoned this exact carbon steel frying pan (the 12" version) by letting it sit in white vinegar overnight, and then running it through a cleaning cycle in my oven. After all the prior gunk has burned off and it's been wiped down, I applied a high-smoke point neutral oil (I used avocado oil) to the empty pan and left it on high until you can see it smoking. It'll smell bad.
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It 'conveniently' omitted saying where their carbon steel skillets are made, so right then and there I knew it had to be China. Hard pass then.
What resolved this for me is washing with soapy water. Drying completely and following a standard reseasoning procedure. Please reference Uncle Scott's Kitchen on YouTube if you need more info on the process.
Paper towels wipe out clean now and I was able to slide a set of eggs around with a little butter with no sticking. Very happy with the pan.
Why trust anyone with your health? You should be sending everything to (and paying for) independent labs for testing before trusting what anyone else says about potential health concerns. Better yet, you should establish your own testing facility and do the tests yourself.
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