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phoinix | Staff 24.1K Views
Sep 22, 2026 2:18 AM

10" Merten & Storck Pre-Seasoned Carbon Steel Frying Pan Skillet

$35

$50

30% off
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Deal Details
Amazon has Merten & Storck 10" Pre-Seasoned Carbon Steel Frying Pan Skillet for $34.99. Shipping is free with Prime or on $35+ orders.

The Cookware Company via Walmart has Merten & Storck 10" Pre-Seasoned Carbon Steel Frying Pan Skillet for $34.99. Shipping is free.

Thanks to Deal Hunter phoinix for finding this deal.

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 powerfuldoppler | Staff
  • About this deal:
    • Our research indicates that this offer is $14.96 lower than the next best available price from a reputable merchant with prices starting from $49.95
  • About this store:

Original Post

Written by phoinix | Staff
Community Notes
About the Poster
Deal Details
Community Notes
About the Poster
Amazon has Merten & Storck 10" Pre-Seasoned Carbon Steel Frying Pan Skillet for $34.99. Shipping is free with Prime or on $35+ orders.

The Cookware Company via Walmart has Merten & Storck 10" Pre-Seasoned Carbon Steel Frying Pan Skillet for $34.99. Shipping is free.

Thanks to Deal Hunter phoinix for finding this deal.

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 powerfuldoppler | Staff
  • About this deal:
    • Our research indicates that this offer is $14.96 lower than the next best available price from a reputable merchant with prices starting from $49.95
  • About this store:

Original Post

Written by phoinix | Staff

Community Voting

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Top Comments

TheOldDude
2.4KComments
289Reputation
I preheat it up to the temp I plan on using it to (medium to medium hot for me), plop half a tablespoon of butter in and fully coat the bottom (should melt and sizzle quickly and brown in 30 seconds or so). Crack 2 or 3 eggs into a small bowl and pour the eggs altogether gently into the preheated and oiled pan. Let it cook at least half way before trying to get the eggs to release from the bottom. A gentle shake or a gentle pry with a silicone spatula will do the trick. Once the eggs are released, slide them around every 20 seconds or so until done to your desire. Slide them onto the serving plate.
Go to Comment
jeffboyardee
105Comments
28Reputation
I have the 12" version and it is our go-to. Seriously underrated pan. Lighter than the more expensive options and very easy to clean due to the seasoning.
Go to Comment
HappyPen1538
17Comments
10Reputation
I bought this pan during a previous sale. It's "ok" at best. It heats unevenly and is not nearly as nonstick as my cast iron pans or my Blackstone griddle. It isn't horrible. I still use it, but I'd try something else.
Go to Comment

Community Reviews

This pre-seasoned carbon steel skillet is valued for fast heating, light weight, and strong everyday performance once the seasoning is built up. It can handle eggs, burgers, and quick searing well, and the smoother surface is described as easier to clean than cast iron. The main cautions are that it needs proper preheating and seasoning, can stick or rust if neglected, and the thin steel may warp or bulge on some stoves, especially with too much heat too fast. A practical carbon steel pan if you are willing to learn its care.

  • The pan can warp or bulge when exposed to too much heat, especially on induction or electric.

    ImYoungxDthunderfoxExtremelyLegitimate

  • The pan's coating can come off or degrade after acidic cooking, rust, or improper care.

    CollegeRamenEatgeoLjustsomeguy500

  • The pan can heat unevenly and deliver less non-stick performance than cast iron or a Blackstone griddle.

    HappyPen1538

  • The pan can pick up grime quickly after early use, causing food to stick and leading to returns.

    Zorn

Common Questions (5)

AI-generated summary based on comments from the community. Updated ago

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63 Comments

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Sep 23, 2026 6:07 PM
790 Comments
Joined Aug 2019
MrShrugglesSep 23, 2026 6:07 PM
790 Comments
Quote from SpinControl View quoted comment :
Cleaning with soap should actually not be done often. Think Chinese restaurants and their woks. They heat the wok and brush the grime out that has burned or steamed off. I use chainmail, but bamboo probably would work better as a finer abrasive.
If I must use soap, I use Dr. Bonner's Castile Soap (which is made of fats and oils and no perfume).
Chinese restaurants don't season their woks like people season their works for home use. They also have 100,000K+ BTU burners.

If your seasoning is getting broken down by cleaning it with soap after cooking, it's not seasoning, it's burnt food.
Sep 23, 2026 6:39 PM
4.2K Comments
Joined Sep 2009
SpinControlSep 23, 2026 6:39 PM
4.2K Comments
Quote from MrShruggles View quoted comment :
Chinese restaurants don't season their woks like people season their works for home use. They also have 100,000K+ BTU burners.

If your seasoning is getting broken down by cleaning it with soap after cooking, it's not seasoning, it's burnt food.
Not advising on cleaning off the seasoning but the burnt bits and buildup. I don't use soap on mine. Just water in a hot pan (just drain and use a paper towel to wipe out the grease before and beware of the steam) over the sink (I lean mine on the middle divider, but beware of scratches or wearing down the stone for stone sinks).

BTW, Chinese restaurants do the same to clean the woks (steam) ... not for removal of seasoning.

SIDENOTE: $35 is expensive for this pan IMO. I bought mine for $20.xx (4/2025). I bought the 12" for $28.xx (12/2024).
Last edited by SpinControl September 23, 2026 at 11:42 AM.
Sep 23, 2026 7:41 PM
732 Comments
Joined Mar 2016
Poundahoe_IndianSep 23, 2026 7:41 PM
732 Comments
I've had my mater bourgeat pan for 7yrs and I won't buy another brand of CS pan
Sep 23, 2026 7:49 PM
160 Comments
Joined Oct 2012
tekpc81Sep 23, 2026 7:49 PM
160 Comments
Just so everyone is aware. I purchased these pans and they coat it with some layer of protective covering that starts cooking off the first few times (maybe silicone). The pan is not german quality. It's made in china and it does warp a little due to thin metal.
1
1
Sep 24, 2026 5:41 PM
4.2K Comments
Joined Sep 2009
SpinControlSep 24, 2026 5:41 PM
4.2K Comments
Quote from Poundahoe_Indian View quoted comment :
I've had my mater bourgeat pan for 7yrs and I won't buy another brand of CS pan
I have 2 of them (smaller 8" and larger 12"). They are not my "go to" pans anymore.
  1. Matfer Bourgeat pans are HEAVY like cast iron pans.
  2. Even though it seems solid, the welds scare me bc a poster showed the weld failing. I cannot imagine a Matfer Bourgeat pan dropping on my bare foot.
  3. These thinner pans work fine and heat up in less time than Matfer Bourgeat pans.
  4. There was a recall of Matfer Bourgeat pans for arsenic and chromium.
1
Sep 27, 2026 1:55 AM
790 Comments
Joined Aug 2019
MrShrugglesSep 27, 2026 1:55 AM
790 Comments
Quote from tekpc81 View quoted comment :
Just so everyone is aware. I purchased these pans and they coat it with some layer of protective covering that starts cooking off the first few times (maybe silicone). The pan is not german quality. It's made in china and it does warp a little due to thin metal.
Most rust prone metals are coated with packing grease , and in food cooking things with beeswax.

You have to actively remove these protectants.
Sep 27, 2026 2:58 AM
3 Comments
Joined Mar 2015
mikestandridgeSep 27, 2026 2:58 AM
3 Comments
Would this be a good pan for using in my new Gozney dome XL. I was looking for something besides the extremely heavy cast iron pans

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Sep 27, 2026 4:26 PM
1.1K Comments
Joined Jan 2006
jameslSep 27, 2026 4:26 PM
1.1K Comments
I've owned this pan for a couple years and it is my favorite. I've used lots of cast iron and carbon steel pans. You need to understand the pros and cons of a pan like this. Thinness for me is a pro since I have a gas range and prefer lighter weight for cleaning and handling over heavy cast iron. This pan will not warp on gas. Its base is actually much thicker than the edges which is a smart engineering decision to reduce weight. It is as non stick as a carbon steel pan will get.
Sep 27, 2026 6:12 PM
477 Comments
Joined Nov 2015
WhitecraneSep 27, 2026 6:12 PM
477 Comments
When possible, look for nitrided carbon steel. It holds up much better
Sep 28, 2026 3:35 AM
17 Comments
Joined Aug 2026
WittyHamster4886Sep 28, 2026 3:35 AM
17 Comments
Quote from jeffboyardee View quoted comment :
I have the 12" version and it is our go-to. Seriously underrated pan. Lighter than the more expensive options and very easy to clean due to the seasoning.
Sounds like it earns its spot in the kitchen.
Sep 28, 2026 3:51 AM
210 Comments
Joined Mar 2014
justsomeguy500Sep 28, 2026 3:51 AM
210 Comments
I have one of these and loved it while it was in good condition but about 4 months or more into it, I think it's either rusted or the coating has come off of it (is that a thing?) or something idk, but it's scratched, discolored and no longer non stick.

Is there a way to fix it like re seasoning it or no?
Sep 28, 2026 4:22 AM
1.8K Comments
Joined Dec 2005
alphawaveSep 28, 2026 4:22 AM
1.8K Comments
Quote from justsomeguy500 View quoted comment :
I have one of these and loved it while it was in good condition but about 4 months or more into it, I think it's either rusted or the coating has come off of it (is that a thing?) or something idk, but it's scratched, discolored and no longer non stick.

Is there a way to fix it like re seasoning it or no?
I use Barkeeper's Friend and a Scrub Daddy scrubber to reclaim CS pans, get them back to OG finish, bottom AND sides, then proceed to re-season in layers. 4-5 sessions of heating past smoke point (Avacado Oil is my preference), cool down, re-apply, reheat, etc. And I'm talking a VERY THIN film of oil. Spread from a paper towel, use a fresh paper towel to remove any oil residue, and you have the right amount of oil film left for a season session.
1
Sep 28, 2026 4:36 AM
105 Comments
Joined Jan 2013
jeffboyardeeSep 28, 2026 4:36 AM
105 Comments
Quote from ChampionX View quoted comment :
Do you have to season it again at a later date though?
the beauty of carbon steel is it seasons itself the more you cook. as long you don't wash off all the seasoning afterwards. i usually scrape off the big debris and wash off the rest with hot water. possibly rub a dab of oil on it afterwards.
Pro
Sep 28, 2026 5:36 PM
453 Comments
Joined Feb 2026
ChampionX
Pro
Sep 28, 2026 5:36 PM
453 Comments
Quote from jeffboyardee View quoted comment :
the beauty of carbon steel is it seasons itself the more you cook. as long you don't wash off all the seasoning afterwards. i usually scrape off the big debris and wash off the rest with hot water. possibly rub a dab of oil on it afterwards.
ah, so you don't wash this pan with soap or it removes the seasoning?

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Sep 28, 2026 5:38 PM
105 Comments
Joined Jan 2013
jeffboyardeeSep 28, 2026 5:38 PM
105 Comments
Quote from ChampionX View quoted comment :
ah, so you don't wash this pan with soap or it removes the seasoning?
Not completely. But it will have more of a tendency to do so. But once you build the seasoning more and more, you can probably wash with soap. I just choose not to.

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