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Select Accounts: 10" Merten & Storck Pre-Seasoned Carbon Steel Frying Pan Skillet
$32
$50
36% off
Amazon
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AmazonDeal Details
Amazon has for Select Accounts: 10" Merten & Storck Pre-Seasoned Carbon Steel Frying Pan Skillet on sale for $34.99 - $3.50 (clip the $3.50 off coupon on the item page) = $31.49. Shipping is free with Prime or on $35+ orders.
Features:
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Features:
- Lightweight, pre-seasoned carbon steel pan with excellent heat control, natural nonstick performance, oven- and induction-safe, and ready to cook right out of the box.
- Arrives pre-seasoned with natural oils for immediate nonstick performance
- Works seamlessly with induction, gas, electric, ceramic stovetops—and also performs great in ovens, grills, and campfires.
- Sturdy steel handle is riveted for maximum strength, giving you a secure, comfortable grip—even when cooking over open flame or lifting heavy meals.
- Tough surface resists scratches from spatulas, tongs, and other cooking tools.
Editor's Notes
Written by megakimcheelove | Staff- Our research indicates that this offer is $12.50 lower (28% savings) than the next best available price from a reputable merchant with prices starting from $43.99.
- Don't have Amazon Prime? Students can get a free 6-Month Amazon Prime trial with free 2-day shipping, unlimited video streaming & more.
- If you're not a student, there's also a free 1-Month Amazon Prime trial available.
Community Notes
About the Poster
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Community Notes
About the Poster
Amazon has for Select Accounts: 10" Merten & Storck Pre-Seasoned Carbon Steel Frying Pan Skillet on sale for $34.99 - $3.50 (clip the $3.50 off coupon on the item page) = $31.49. Shipping is free with Prime or on $35+ orders.
Features:
- Note: You must be logged in to clip coupons; coupons are typically for one-time use.
Features:
- Lightweight, pre-seasoned carbon steel pan with excellent heat control, natural nonstick performance, oven- and induction-safe, and ready to cook right out of the box.
- Arrives pre-seasoned with natural oils for immediate nonstick performance
- Works seamlessly with induction, gas, electric, ceramic stovetops—and also performs great in ovens, grills, and campfires.
- Sturdy steel handle is riveted for maximum strength, giving you a secure, comfortable grip—even when cooking over open flame or lifting heavy meals.
- Tough surface resists scratches from spatulas, tongs, and other cooking tools.
Editor's Notes
Written by megakimcheelove | Staff- Our research indicates that this offer is $12.50 lower (28% savings) than the next best available price from a reputable merchant with prices starting from $43.99.
- Don't have Amazon Prime? Students can get a free 6-Month Amazon Prime trial with free 2-day shipping, unlimited video streaming & more.
- If you're not a student, there's also a free 1-Month Amazon Prime trial available.
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Top Comments
The seasoning can scratch and wear out if you scrub the pan with steel wool too hard or cook acidic foods in it. It's safe to use metal cooking utensils in it though and I wouldn't' really worry about scratching the surface. To avoid stripping the seasoning from food, avoid cooking tomatoes, wine, BBQ sauce, citrus and other acids. You can still cook these types of foods, but I would wait until your seasoning is at least 6+ months old from daily use. And if you simmer acidic food, do not simmer longer than 30 minutes. In general though, I reserve acidic foods for cooking in stainless steel or enameled cast iron. If you do strip your seasoning though it's not a big deal as you can always rebuild it and it's why I prefer carbon steel and cast iron pans because non-stick pans will eventually wear out after 2-3 years of daily use and then you have to throw it away and we also don't know the long term consequences of ingesting the non-stick coating while humans have been eating of cast iron for a millennia and carbon steel for centuries.
If you want guides on seasoning and proper heat temperature and maintenance, I suggest Uncle Scott's Kitchen on YouTube. With carbon steel and cast iron pans, you do need to baby them a bit. You cannot use a dish washer and you cannot air dry them wet as they will rust, even with perfect seasoning as the water will seep into microscopic cracks and touch the bare metal. If the pan does rust, you don't need to strip off all the seasoning but you can just use steel wool to buff out all the rust until you get back to bare metal and then re-season the pan.
As for proper cleanup and maintenance, if you don't have any food that is caked up you can just use a towel to wipe out all the grease and food debris and put the pan away, especially if you plan to use the pan in the next couple days. If you plan to put the pan away longer or are worried about germs or the oils on the pan going rancid, you can wash in hot water and even use soap. If food is caked on, it's okay to use steel wool to scrub it out. When done washing, hand dry with a towel and then reheat the pan on the stove top until the pan is dry and then drop a bit of oil (I use grape seed as it has a high smoke point) and I buff that oil across the cooking surface and edges/rim of the pan too. When I buff, you want all the oil to be almost completely gone. You only need a very thin surface of oil and when you heat the pan to till it smokes you can turn it off and once cool put the pan away.
Some other tips is don't over heat the pans, especially on glass and induction cooktops as they get really hot fast. Use a medium or even medium-low heat to evenly heat the pan for a couple minutes so the full pan surface heats up and then you can start increasing the temp. Never heat the pan at maximum and never go above medium-high. For cooking eggs, you want to use medium or medium-low (depending on your stove). Also never drop cold water into a hot pan as that will shock it and cause the pan to warp. This also applies to ingredients so always leave your meat out for at least 20 minutes to come to room temperature. I have this particular pan and it's not as thick as more expensive pans, which makes it prone to warping (which I accidentally did). You can fix warped pans, but it's best to avoid that if you use proper heating and maintenance.
Community Reviews
This pre seasoned carbon steel skillet is valued as a lighter alternative to cast iron that can still handle eggs, steak, fajitas, and even camp stove or campfire cooking. The seasoning builds into a strong natural nonstick surface when cared for like cast iron, and cleanup stays easy with hand washing and drying. It also avoids synthetic nonstick coatings. The main drawbacks are the rivets, the lack of a lid, and the need to baby it to prevent rust or warping.
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The seasoning can scratch and wear out if you scrub the pan with steel wool too hard or cook acidic foods in it. It's safe to use metal cooking utensils in it though and I wouldn't' really worry about scratching the surface. To avoid stripping the seasoning from food, avoid cooking tomatoes, wine, BBQ sauce, citrus and other acids. You can still cook these types of foods, but I would wait until your seasoning is at least 6+ months old from daily use. And if you simmer acidic food, do not simmer longer than 30 minutes. In general though, I reserve acidic foods for cooking in stainless steel or enameled cast iron. If you do strip your seasoning though it's not a big deal as you can always rebuild it and it's why I prefer carbon steel and cast iron pans because non-stick pans will eventually wear out after 2-3 years of daily use and then you have to throw it away and we also don't know the long term consequences of ingesting the non-stick coating while humans have been eating of cast iron for a millennia and carbon steel for centuries.
If you want guides on seasoning and proper heat temperature and maintenance, I suggest Uncle Scott's Kitchen on YouTube. With carbon steel and cast iron pans, you do need to baby them a bit. You cannot use a dish washer and you cannot air dry them wet as they will rust, even with perfect seasoning as the water will seep into microscopic cracks and touch the bare metal. If the pan does rust, you don't need to strip off all the seasoning but you can just use steel wool to buff out all the rust until you get back to bare metal and then re-season the pan.
As for proper cleanup and maintenance, if you don't have any food that is caked up you can just use a towel to wipe out all the grease and food debris and put the pan away, especially if you plan to use the pan in the next couple days. If you plan to put the pan away longer or are worried about germs or the oils on the pan going rancid, you can wash in hot water and even use soap. If food is caked on, it's okay to use steel wool to scrub it out. When done washing, hand dry with a towel and then reheat the pan on the stove top until the pan is dry and then drop a bit of oil (I use grape seed as it has a high smoke point) and I buff that oil across the cooking surface and edges/rim of the pan too. When I buff, you want all the oil to be almost completely gone. You only need a very thin surface of oil and when you heat the pan to till it smokes you can turn it off and once cool put the pan away.
Some other tips is don't over heat the pans, especially on glass and induction cooktops as they get really hot fast. Use a medium or even medium-low heat to evenly heat the pan for a couple minutes so the full pan surface heats up and then you can start increasing the temp. Never heat the pan at maximum and never go above medium-high. For cooking eggs, you want to use medium or medium-low (depending on your stove). Also never drop cold water into a hot pan as that will shock it and cause the pan to warp. This also applies to ingredients so always leave your meat out for at least 20 minutes to come to room temperature. I have this particular pan and it's not as thick as more expensive pans, which makes it prone to warping (which I accidentally did). You can fix warped pans, but it's best to avoid that if you use proper heating and maintenance.
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Join The Conversation
Share your experience with the Slickdeals community
Share information with the community. Please follow our Community Guidelines and be kind!