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Availability:
In Stock.
Arrives
Tuesday, Sep 1
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Size: 10" Frying Pan Skillet
Color: Black
Features
- NEW YORK MAGAZINES The Strategist: Selected as the top budget-friendly carbon steel option, noted for being a no-nonsense kitchen workhorse with a humble price to match.
- TRUSTED CARBON STEEL ESSENTIAL: 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.
- PRE-SEASONED & READY TO COOK: Arrives pre-seasoned with natural oils for immediate nonstick performanceno additional seasoning or extra prep needed.
- CAST IRON ALTERNATIVE: Delivers the same high-heat searing, browning, and durability as cast ironbut in a lighter, more agile form with faster heating and easier handling.
- OPTIMIZED FOR HIGH-HEAT COOKING: Perfect for searing, grilling, and fryingthis pan delivers intense heat for crisp edges, rich flavor, and pro-level results on steaks, eggs, fish, and more.
- COMPATIBLE WITH ALL COOKTOPS: Works seamlessly with induction, gas, electric, ceramic stovetopsand also performs great in ovens, grills, and campfires.
- ERGONOMIC TRIPLE-RIVETED HANDLE: Sturdy steel handle is riveted for maximum strength, giving you a secure, comfortable gripeven when cooking over open flame or lifting heavy meals.
- SAFE FOR METAL UTENSILS: Tough surface resists scratches from spatulas, tongs, and other cooking tools.
Description
Merten & Storck has engineered cookware with exacting precision since 1873. The Carbon collection is made of black carbon steel, a versatile, dynamic material that heats ultra-fast, is half the weight of cast iron, and is just as durable. Pre-seasoned to get you started right away, Carbon develops a naturally nonstick patina layer over time that makes it ideal for frying fish, crafting omelets, and getting a perfect sear without a messy cleanup. The lightweight design makes it perfect for camping and outdoor cooking. Carbon performs on all heat surfaces and can stand up to open flame and grill cooking. Hand wash only.
Brand: Merten & Storck
Material: Carbon Steel
Special Feature: Electric Stovetop Compatible, Gas Stovetop Compatible, Heavy Duty, Induction Stovetop Compatible, Lightweight, Oven Safe, Scratch Resistant, Shatterproof See more
Color: Black
Capacity: 3 cups
Brand Name: Merten & Storck
Model Name: Carbon Steel
Recommended Uses For Product: Frying, Grilling, Pan Roasting, Searing
Specific Uses For Product: Fajita, Omelet, Paella
Number of Packs: 1
UPC: 885837022124
Number of Items: 1
Global Trade Identification Number: 24
Unit Count: 1 Count
Included Components: 10" Frying Pan Skillet
Item Type Name: Pre-Seasoned Carbon Steel Frying Pan Skillet
Manufacturer: Merten & Storck
Model Number: CC003336-001
Manufacturer Part Number: CC003336-001
Material Type: Carbon Steel
Product Care Instructions: Hand Wash Only, Oven Safe
Handle Material: Metal
Metal Type: Carbon Steel
Coating Description: Steel
Additional Features: Electric Stovetop Compatible, Gas Stovetop Compatible, Heavy Duty, Induction Stovetop Compatible, Lightweight, Oven Safe, Scratch Resistant, Shatterproof
Compatible Devices: Electric Coil, Gas, Smooth Surface Induction, Smooth Surface Non Induction
Maximum Temperature: 600 °F
Shape: Round
Capacity: 3 cups
Item Weight: 1.2 kg
Color: Black
Frequently asked questions
If you place your order now, the estimated arrival date for this product is:
Tuesday, Sep 1
Yes, absolutely! You may return this product for a full refund within 30 days of receiving it.
To initiate a return, please visit our Returns Center.
View our full returns policy here.
To initiate a return, please visit our Returns Center.
View our full returns policy here.
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Similar Products
Top Amazon Reviews
Color: Steel Handle
Size: 10" Frying Pan Skillet
Pattern Name: Handle
UPDATE 12/20/2024: I loved the 10" skillet so much, I bought the 12". They are my goto skillets, without a doubt. I use them daily, many times more than once per day. These are the only pans that I use to make eggs. So, my Merten and Storck fry pans have been used dozens and dozens of times. I've ordered an induction range which will arrive day after tomorrow. These pans will work great on the induction cooktop. I'll update with info on how they do with induction and how I have to adapt. I was making tuna patties tonight in the 12" pan. To this day, both pans are non-stick, and I mean so darn slippery that it takes a spatula plus another implement on the other side to flip anything. Even fried eggs just slide around. The pans are almost too slippery. I detailed how to season the pans to keep them nonstick in my original review. I've learned that after reheating and rubbing oil on them a few times that it becomes unnecessary. They'll stop soaking up the oil. When you see this, then simply wash them under hot water (when they've cooled down) and dry. I rarely use dish detergent. I have a BLUE 3M scrubber that I use. I only use the BLUE, because it's non-scratch. If I think the pan needs more, I'll put a very small amount of Dawn on the scrubbing pad, wet it in hot water, wash, rinse, and dry. That's all there is to it. I've had no issues with rust. My pans hang on the wall. You can see where oil has polymerized in a couple of places on the cooking surface. This is correct and what it's supposed to do. Don't scrub it off! It's a part of the seasoning. There are 2 things I never do: 1. I never soak the pans. 2. I never run cool or tepid water into a hot pan to clean it. I always cool them down. Original review: I've read reviews where people think these pans are coated with a nonstick material; they aren't. I've also read that you should treat them like cast iron; you DON'T. Here's the right information. First, the pans may have a bluish hue. It's not from an applied finish. When you heat carbon steel, you get blue heat marks. Certain metals will so this when heated. You see it more readily in silver colored pans and it's natural. These pans are extremely preseasoned. I fried eggs over easy this morning, and they slipped around the pan so much, I had a hard time turning them! This is how you want these pans to perform. I have a carbon steel wok (that was Not pre-seasoned) and I've never had one thing stick in it. Unlike cast iron, you should wash your COLD carbon steel pan, using dish soap, rinsing well. Never ever put a hot pan in cool water; it'll warp. After washing and drying, sit your skillet back on the stove. Turn it on to medium-low. Heat the pan. When the pan is hot, use a paper towel to apply cooking oil. You can use olive oil. I think a higher temp oil is better, like corn or vegetable oil. Don't let the pan overheat. Just rub the oil around. You'll see it disappear into the pan. When the pan isn't taking anymore, turn off the burner. After the pan cools, simply wipe off any excess oil and put it away. That's all there is to it. Don't put in the dishwasher. Just hand wash with dish soap, dry it, heat on a burner and apply oil. It'll stay extremely slick. BTW, if you buy a pan that isn't seasoned, it'll come with a coating of shellac on it to protect against rust. You have to heat it on high heat and burn the shellac off, scrubbing the soot. When you're done, the pan looks like these pans, black with a bluish hue. The 10" skillet is a nice weight without being too heavy. The metal handle doesn't get hot when cooking on the stove. These are very nice pans!
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Reviewed in the United States on July 17, 2023 by dsk
Color: Steel Handle
Size: 8" Frying Pan Skillet
Pattern Name: Handle
My normal go-to pans are cast iron, but it seems I'm the only one in my household who can lift them. Luckily I heard that Carbon steel has the qualities of a cast iron skillet without the weight. My journey with the above pan has been enjoyable thus far. With proper care and use, I am hoping for these pans to have a long life in my household. If I was able to rate Amazon's shipping, it would be 1 star. My 8-inch pan was delivered in a non-insulated plastic bag with no protection. the three other pans were haphazardly thrown into an oversized box with no materials for protection, however, It does prove the pans are tough LOL. Here is my experience below Got the pans from Amazon on 6/27/24 (2 12-inch, 1 10-inch, and 1 8-inch pan) I followed the directions to clean the pan before 1st use ( I used the 12-inch pan) All items were cooked in ghee Pic 1. I cooked two ribeyes separately on 6/28. Each time, I let the pan cool before washing it in hot running water and a sponge. Verdict, the steaks did not stick. You can see the Patina starting to build up. Pics 2 through 6, 6/29 I cooked an egg in ghee. The egg cooked quickly and did not stick. Pic 6 is after I removed the egg from the pan. My impressions and observations so far The pan is lightweight The pan is a quality build The pan heats quickly in the center, I use a low flame when preheating before I add my fat The pan was a breeze to clean up (follow the directions to make sure the pan is cool before you clean it underwater) I like the build-up of the patina. It makes the pan look battle-worn without any true damage!
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Reviewed in the United States on June 29, 2024 by Biggums Biggums
Color: Steel Handle
Size: 10" Frying Pan Skillet
Pattern Name: Handle
I have been a user of cast iron pans for over 15 years. Many of the cast iron pans I have are very old, and were crusted pans that I had to strip the crud off them and season them before they could be used. Some are newer preseasoned pans that I often stripped the seasoning from them to season them again. When I discovered the carbon steel pans, I was intrigued as these pans are much lighter than cast iron. As a point of reference, I also have a number of Le Creuset and Staub pans and Dutch ovens that I love, but are also very heavy and relatively expensive. Before buying, I usually do research to find out about products I am not familiar with. In my research, I found out that materials used in carbon steel and cast iron pans are basically the same except that carbon steel contains 99% iron and 1% carbon vs. cast iron that contains 2%-3.5% carbon and less iron. The additional carbon causes cast iron to be more brittle, so pans are made thicker to help prevent breakage which also makes them much heavier. Since both have a high iron content, they must be oiled to prevent oxidation and rust. Both have pores that absorb oil when heated, hence the creation of the non-stick properties through "seasoning", but the pores in carbon steel are microscopic and much smaller than the pores in cast iron. Because of this, much less oil should be used to season carbon steel than cast iron. If you use too much oil, or do not remove the excess oil as the pans cool, you will end up with a sticky residue on the pan. This is true for both carbon steel and cast iron, and both require some simple maintenance by heating them and coating them with oil after each use. I, personally, use Crisco All Vegetable shortening. A couple reviews mentioned flaking of the surface after use. These pans come preseasoned and coated with a layer of wax to prevent oxidation (rust). The layer of wax must be cleaned off per the instructions before the first use. This is done by washing them in warm soapy water and wiping them with a scrubby sponge to get all the wax off. If this isn't done, the wax will flake off when used the first time. At this point, I truly love these pans and will likely sell some of my treasured cast iron. So, what do I love about these pans. 1 - They are so much lighter in weight than cast iron. 2 - These pans are nonstick with the seasoning already on the pans and only gets better with time and proper seasoning after each use. 3 - Carbon steel, as well as cast iron, will continue to look like new if cleaned and seasoned after each use. 4 - Heats and cools much faster than cast iron. For both, medium to medium high heat is all that is needed. 5 - Can be used on the stove and in the oven as well as an induction cook top. 6 - Since carbon steel cools faster than cast iron, it is less likely to burn foods that are not immediately removed. 7 - Nest together well and take less storage space than most other pan. 8 - Can stack together and use metal utensils without the fear of scratching them. In conclusion, I would definitely recommend these pans if you are willing to take the time to maintain them. If you can do this, they will last for years to come. UPDATE 03/31/22: I have 3 of these pans in 8", 10", and 12" sizes, and the two pictured are the ones I have used the most. In the last 4 weeks, I have used these pans quite often, and so far, they are totally non-stick and have not changed in color as I expected them to. Maybe it is something in the way I take care of them. After using them, they are washed with soap and water without any scrubbing. I totally dry them by heating them on the stove to open the pores of the pan, and then add a very small amount of Crisco oil on a paper towel to coat them with oil. After a couple more minutes of heating, I use a paper towel to remove any excess oil. As they cool, more oils beads on the surface of the pan, and this is again wiped off. Before I store them, I wipe them again with a kitchen towel. Although I fully expect these pans to change color over time, it's possible they stay looking nice by not letting excess oils stay on them. I do know that leaving excess oil on these pans or on cast iron pans will cause a sticky residue to develop. Built up oils on these pans or cast iron will cause them to look really cruddy and will reduce the nonstick capabilities of both. UPDATE 4/07/22: Today, I found out something about carbon steel pans the hard way. Cooking acidic foods in a carbon steel pan removes the seasoning. I made brats with sauerkraut in one of my carbon steel pans. I browned the brats, and then added the sauerkraut to the pan to heat it with the brats. The pan was fine until I cleaned it and found that part of the seasoning was gone. The pan was down to the bare grey metal in spots. Although this doesn't damage the pan, it has to be heated, oiled, and cooled a couple of times to season it again and regain the nonstick qualities of the pan. I also want to mention that when searing meat, you need to get a good sear on the meat before turning it. If you don't, the meat will stick. UPDATE 5/13/22: I have added pictures of my 8" and 10" pans that have been used quite a lot since I got them a couple of months ago. I am extremely happy with the nonstick quality of these pans and that they are so very much lighter than my cast iron pans. After every use, I season them as described previously, and so far they haven't changed in color. Personally, I believe this is because I don't let the oil burn on the pan when I season it as I have also found this to be true with my cast iron pans. All of my cast iron is an even dark black color and also nonstick. In the past, I have had a couple of cast iron pans change color when oil had been left on it for too long and burned. Although the color of the pans will get darker with use and seasoning, I don't think they have to become ugly if the patina is developed evenly. I hope this review was helpful for you. I will update the review if my opinion changes.
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Reviewed in the United States on March 16, 2022 by Judy L. Judy L.