Merten & Storck Carbon Steel 8" Frying Pan Skillet, Black

Overall good, I would've liked better designed rivets, and although seasoned, it's not non-stick out of the box, you still have to season over the first weeks and months to get a perfect surface

Not at all worth the price and more so a scrap metal quality . So disappointed

Got scratched marks; due to tried cleaning the burnt marks as suggested…using salt. Aft that tried to re seasoned suggested on website. Didn’t work to take off the scratches and burnt marks. Now this expensive pan not only had burnt mark it’s also had scratches due to the salt, not happy.

Not worth the price and not so good quality wise

Most probably this pan has an artificial coating like carbon 8

La poêle est solide, semble très bien faite. Cuire des tomates l'a décoloré, c'est normal car elles sont acides. Avec une petite touche d'huile rien ne colle. A voir avec le temps, mais je suis très contente avec les premiers essais. La seule chose qui me derange est leur contract légal, il y a trop des provisions bizarres qui me font penser qu'ils vendent un truc dangereux, qu'ils savent que c'est dangereux et qu'ils se lavent les mains en disant que si ça tombe mal, ils n'y sont pour rien même s'ils le sont... Bizarre, comme j'ai dit. C'est une poêle, pas un paquet des cigarettes.

Matériau excellente qualité. Facile à nettoyer et surtout pas trop lourde

I seasoned my pan before use the first time and had no issues. However after cooking 4 pieces of salmon it has left stains even after washing it immediately with hot soapy water, salt and a sponge. I never had this issue with my cast iron from Lodge so it's weird how this seemly now has a permanent stain! And no I feeling NOTHING when touching the surface, so it's clean to the touch.

Una sartén excelente. Las de acero al carbono como esta son las que hay que utilizar para una alimentación sana. Muy recomendable. Solo necesita un curado inicial, y sartén para toda la vida.

This is a carbon steel pan. Not anodized aluminium, not stainless steel, no non-stick chemical coating like teflon. It's carbon steel like the best, and cheapest, woks, and, as with all carbon steel, seasoning is not some trendy, optional, fashion thing, it's been a necessity since carbon steel first got used for woks in china 500+ years ago. They had the advantage of not having dishwashers and brillo pads so were less likely to destroy their pans this way. Instead they used water and bamboo brushes, both of which are available today, though for the most part a wipe with paper towel will do the trick. If you don't want to know about seasoning, then don't buy a carbon steel frying pan or wok. Buy a decent one that you will have to replace every few years. Treat this pan well and your grandchildren will fight over it, abuse it and you'll bin it in a month, if not sooner. And just to be clear, treating it like any other pan is abusing it. Don't, just don't, there are cheaper frying pans out there that last a lot longer than a month. They're not as good as a seasoned carbon steel wok, but they might be just what you need if you, or anyone else who will use this, is how can i put this delicately? ignorant of how to treat a carbon steel frying pan and unwilling to learn (and that doesn't even rhyme with ''duck bit', the phrase that first came to my mind).