---
product_id: 224757681
title: "Merten & Storck Pre-Seasoned Carbon Steel 8” Frying Pan Skillet, Use on Induction, Stove and Grill, Durable, Even-Heating, for Searing, Grilling, Oven Use, and Campfire, Indoor/Outdoor"
brand: "merten & storck"
price: "฿4335"
currency: THB
in_stock: true
reviews_count: 8
category: "Merten & Storck"
url: https://www.desertcart.co.th/products/224757681-merten-and-storck-pre-seasoned-carbon-steel-8-frying-pan
store_origin: TH
region: Thailand
---

# Ultra-fast heat response Oven & induction safe to 315°C Lightweight at 0.8 kg Merten & Storck Pre-Seasoned Carbon Steel 8” Frying Pan Skillet, Use on Induction, Stove and Grill, Durable, Even-Heating, for Searing, Grilling, Oven Use, and Campfire, Indoor/Outdoor

**Brand:** merten & storck
**Price:** ฿4335
**Availability:** ✅ In Stock

## Summary

> 🔥 Elevate your kitchen game with the pan that’s as versatile as your lifestyle!

## Quick Answers

- **What is this?** Merten & Storck Pre-Seasoned Carbon Steel 8” Frying Pan Skillet, Use on Induction, Stove and Grill, Durable, Even-Heating, for Searing, Grilling, Oven Use, and Campfire, Indoor/Outdoor by merten & storck
- **How much does it cost?** ฿4335 with free shipping
- **Is it available?** Yes, in stock and ready to ship
- **Where can I buy it?** [www.desertcart.co.th](https://www.desertcart.co.th/products/224757681-merten-and-storck-pre-seasoned-carbon-steel-8-frying-pan)

## Best For

- merten & storck enthusiasts

## Why This Product

- Trusted merten & storck brand quality
- Free international shipping included
- Worldwide delivery with tracking
- 15-day hassle-free returns

## Key Features

- • **Built to Last a Lifetime:** Heirloom-quality carbon steel pan that can be reshaped, re-seasoned, and still perform—invest once, cook forever.
- • **Ready to Cook Out of the Box:** Pre-seasoned carbon steel delivers natural nonstick performance—no extra prep needed, so you can start searing like a pro immediately.
- • **Versatile Heat Compatibility:** Seamlessly works on induction, gas, electric, ceramic stovetops, ovens, grills, and even campfires—your all-in-one culinary sidekick.
- • **Ergonomic Triple-Riveted Handle:** Sturdy steel handle ensures a secure grip and maximum durability, built to withstand heavy use and open flame cooking.
- • **Cast Iron Power, Minus the Weight:** Half the weight of cast iron with the same durability and high-heat searing ability—perfect for agile, everyday cooking and outdoor adventures.

## Overview

The Merten & Storck 8” Pre-Seasoned Carbon Steel Frying Pan is a lightweight, durable skillet engineered for professional-level searing, grilling, and frying. Pre-seasoned for immediate use, it offers natural nonstick performance and works flawlessly on all cooktops including induction, ovens, grills, and campfires. Combining the heat retention of cast iron with faster heating and easier handling, it features a triple-riveted steel handle for secure grip and longevity. Ideal for millennials seeking a versatile, heirloom-quality pan that supports both indoor and outdoor culinary adventures.

## 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.

Review: It's everything they say, in context. - This review is of the 10 inch frying pan pros: It really comes with all the promises that they make. It is pre-seasoned, really. It is just as good as nonstick as long as you use oil, not butter only, to cook anything. It is lighter than cast iron by a good bit. It is heirloom quality. You could dent this pan or even fold it in half and still heat it back up, bang it back into shape re-season it and it will still work. If the rivets got damaged you could grind them off and re-rivet the handle and it would work just fine. The very first try out of the box I cleaned it up and I heated it up to very hot to burn off any contaminants that might have been on it and then I proceeded to fry not one but 6 eggs with less coconut oil and butter than I use in my normal Teflon pens (I combine the two because butter keeps the oil from beating up and spreading evenly across the pan surface). Not only did the eggs not stick, I mean I didn't even have to use a spatula for any small stuck areas, it simply slid around in the pan like a brand new ceramic. Not only did it perform perfectly but it also flipped all six eggs, perfectly. Because of the taller sides and steeper angle of the sides I didn't think it would work but again to my amazement it worked perfectly. Can't really say enough positive about my experience so far. These cons are not really cons in context. But to provide a good context you need to know that carbon steel is substantially heavier than stainless steel or aluminum but on the plus side much lighter than cast iron even "lighter built" cast iron. The handle is a very heavy duty steel handle (and here's the only thing I can say that's negative about the pan is that the handle is not really that comfortable to hold, but I knew what the shape was going in and that's on me) and probably didn't need to be that heavy duty, but it is and it does get hot is if its under heat for quite a while or at high heat. I'm going to make some slide on wooden covers but that's because I can. The pan heats up way faster than our cast iron stuff and does hold its heat for quite a while. The texture is very smooth compared to cast iron and I'm very happy with it. If you're looking for a way to buy once and own forever. Looking for a way to get away from repurchasing ceramic and eating ceramic and Teflon when they break down then I can't recommend anything better than this pan for its shape and consistent durable construction, this company For availability and price. I'm not excited about having to re-season and pay attention to that process. But everything has a pain, pick your pain. I'm no longer interested in wondering if I'm eating Teflon or having to repurchase 30 to 40 dollar pans every couple of years or as soon as my children or others who use the pans cause a scrape.
Review: Overall great pan, good value - 1 year update: I happen to stumble across this listing again and it seems like the reviews are very polarized so I want to do an update and share a tip for people having sticking issues. Firstly, this is still my daily driver in the kitchen. In regards to this pan specifically, I think it's a perfectly good carbon steel and reasonably priced. That said, I have struggled with the non-stick performance and was nearly ready to give up on it before stumbling upon a "hack". So like I said originally the factory seasoning works quite well. However, that started to fade after a few weeks or so. After awhile I got annoyed and tried to apply new layers of seasoning. This is my first carbon anything pan so these attempts had varying success (seems like the best was leaving it in the oven for a good 20-30 mins and leaving it in there to slowly cool). Regardless, even if it worked great for a few days or couple weeks, it always faded again. Seemed like the "gets better with time" didn't apply to carbon steel or I was doing something wrong. I started calling it the "all stick pan" and at one point was trying to apply a seasoning layer every week or two. I bought a flexible metal spatula and this was a big upgrade. Much more effective at releasing stuck on food. Annoying that it's necessary but hey it works right? However, I noticed that simply running that spatula over the pan to remove food bits made the pan more non-stick the next time I used it. This was my first clue that I wasn't cleaning aggressively enough. Now I have a friend who loves his cast iron and he's anti-soap. He does what I'm now calling a "hot water deglaze". As soon as you're done cooking and the pan is still piping hot, throw a splash of hot water in so that it boils very vigorously. I'd only very seldom done this bc the instructions say let it cool slowly (presumably to prevent warping). However, one night I deglazed while making a pan sauce. I'd made the "mistake" of not using my stainless for that. The pan was being pretty sticky at that point. But the next morning I made eggs and boom! Super non-stick as if I'd just seasoned it. So it seems like the issue is thin layers of baked on food residue that don't come off with normal scrubbing. I've noticed some foods are more problematic than others (eg meats, and I think mushrooms). The hot water deglaze removes the remaining grime layer. Now whenever the pan starts getting a little sticky I just do a hot water deglaze after cooking and it's been great. Some of my excess seasoning layers have flaked off and it's forming a nice patina (black area) underneath. Hopefully this tip helps for some of the people struggling with sticking issues. To address warping: I did have an issue with that and I ended up pounding it out with a rubber mallet (while hot). It sits flat and stable now but does have a high spot in the middle and the oil pools around the edges as others have shown. Don't really want to pound it the other way so idk what to do about that. I just try to tilt the pan a bit to spread the oils before tossing food in. Doing the hot water deglaze hasn't caused any warping. Since I pounded it out it's been stable. Original review: Was shopping around for a cast iron and discovered carbon steel. Never heard of of it before, nor owned a cast iron, but I like the idea of it being lighter weight and heating up faster for daily use. I like the idea of a smooth surface too. Note that probably a lot of my comments pertain more to carbon steel in general than this specific pan. Pros: pre-seasoning is great. The pan is very nonstick right out of the box, on par with typical nonstick pans. It's very light and responds quickly to changes in heat. The instructions say you don't need to oil it regularly but I'm doing it anyway. But I like knowing that if that step gets skipped on occasion it's no big deal. It has a smoother surface and requires less oil than cast iron. Also, the handle doesn't get hot under normal usage which is nice. Cons: I think the biggest con here is that the pan is actually too thin. Great for lightness and responding to heat, but it warps very easy. Won't matter much on a gas stove but I have a glass top and that means poor contact, hot spots, and being annoyingly unstable (always wants to spin). You have to try to heat the pan slowly to avoid warping. And of course lack of thermal mass isn't as good for searing meat (cast iron is better for that). It's actually thinner and lighter than my stainless pan (has layers of copper and such). Also, the first time I used it I was using metal tongs and I ended up getting a nick in the bottom of the pan. Hasn't adversely affected anything but it seems like I'll have to stick to silicone cookware or flexible metal. Overall great pan and is now my go to.

## Features

- NEW YORK MAGAZINE’S 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 performance—no additional seasoning or extra prep needed.
- CAST IRON ALTERNATIVE: Delivers the same high-heat searing, browning, and durability as cast iron—but in a lighter, more agile form with faster heating and easier handling.
- OPTIMIZED FOR HIGH-HEAT COOKING: Perfect for searing, grilling, and frying—this 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 stovetops—and 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 grip—even when cooking over open flame or lifting heavy meals.
- SAFE FOR METAL UTENSILS: Tough surface resists scratches from spatulas, tongs, and other cooking tools.

## Technical Specifications

| Specification | Value |
|---------------|-------|
| ASIN | B08CYD9137 |
| Additional Features | Gas Stovetop Compatible, Induction Stovetop Compatible, Lightweight, Oven Safe, Scratch Resistant |
| Best Sellers Rank | #1,801 in Kitchen & Dining ( See Top 100 in Kitchen & Dining ) #12 in Skillets |
| Brand Name | Merten & Storck |
| Capacity | 2 Cups |
| Color | Black |
| Compatible Devices | Electric Coil, Gas, Smooth Surface Induction |
| Customer Reviews | 4.2 out of 5 stars 5,169 Reviews |
| Global Trade Identification Number | 00885837022117 |
| Handle Material | Alloy Steel |
| Has Nonstick Coating | No |
| Included Components | 8" Frying Pan Skillet |
| Is Oven Safe | Yes |
| Is the item dishwasher safe? | No |
| Item Height | 9.6 centimeters |
| Item Type Name | Pre-Seasoned Carbon Steel Frying Pan Skillet |
| Item Weight | 0.8 Kilograms |
| Manufacturer | Merten & Storck |
| Material Type | Carbon Steel |
| Maximum Temperature | 315 Degrees Celsius |
| Model Name | Carbon Steel |
| Product Care Instructions | Hand Wash Only |
| Recommended Uses For Product | Frying, Grilling, Pan Roasting, Searing |
| Specific Uses For Product | Omelet |
| UPC | 885837022117 |
| Unit Count | 1.0 Count |

## Product Details

- **Brand:** Merten & Storck
- **Material:** Carbon Steel
- **Special Feature:** Gas Stovetop Compatible, Induction Stovetop Compatible, Lightweight, Oven Safe, Scratch Resistant
- **Color:** Black
- **Capacity:** 2 Cups

## Images

![Merten & Storck Pre-Seasoned Carbon Steel 8” Frying Pan Skillet, Use on Induction, Stove and Grill, Durable, Even-Heating, for Searing, Grilling, Oven Use, and Campfire, Indoor/Outdoor - Image 1](https://m.media-amazon.com/images/I/61GSDMAlUxL.jpg)
![Merten & Storck Pre-Seasoned Carbon Steel 8” Frying Pan Skillet, Use on Induction, Stove and Grill, Durable, Even-Heating, for Searing, Grilling, Oven Use, and Campfire, Indoor/Outdoor - Image 2](https://m.media-amazon.com/images/I/71NoXHaT56L.jpg)
![Merten & Storck Pre-Seasoned Carbon Steel 8” Frying Pan Skillet, Use on Induction, Stove and Grill, Durable, Even-Heating, for Searing, Grilling, Oven Use, and Campfire, Indoor/Outdoor - Image 3](https://m.media-amazon.com/images/I/71mcc6d5v7L.jpg)
![Merten & Storck Pre-Seasoned Carbon Steel 8” Frying Pan Skillet, Use on Induction, Stove and Grill, Durable, Even-Heating, for Searing, Grilling, Oven Use, and Campfire, Indoor/Outdoor - Image 4](https://m.media-amazon.com/images/I/913QAKTxLXL.jpg)
![Merten & Storck Pre-Seasoned Carbon Steel 8” Frying Pan Skillet, Use on Induction, Stove and Grill, Durable, Even-Heating, for Searing, Grilling, Oven Use, and Campfire, Indoor/Outdoor - Image 5](https://m.media-amazon.com/images/I/91XljKEdpOL.jpg)

## Available Options

This product comes in different **Color, Size** options.

## Questions & Answers

**Q: So is this product completely non-toxic and chemical free? i saw the misen carbon steel pan for more than double the price & wanted this if so.**
A: I had same doubt, so I emailed the Merten Customer care from their official site, they replied their carbon steel products are not coated with any harmful chemical and strictly made of carbon steel only. And there is no California prop65 warning. Factory Pre-season is a high heat treatment process, high temperature creates a thin layer of oxidized iron on the product outer surface.

**Q: Where is this made?**
A: Chinese made = junk.  2 mm thick which is thin for a carbon pan.
De Buyer, Mafter, & Mauviel made in France.  Not necessarily a fan of the French but when it comes to cookware they are light years ahead of the Chinese.

**Q: What is the thickness of the pan?**
A: I just measured this with a caliper and it's 2.11 millimeters.  Great pan BTW.

**Q: We get excellent no-stick results with protein in our 8-inch. Can anyone confirm the 10-inch pan is as non-stick as the 8-inch pan?**
A: My first review was a big negative due to the thinness of the skillet. However with continued use and the process of seasoning it has become my sons favorite skillet. The 10 inch is a perfect size for cooking for 1 or 4. The shape is good for a good flip with eggs, hash browns or whatever else you are cooking. I did buy a silicone cover for the handle because it did get hotter than what my hands could handle. I make sure to use the salt cleaning method and when it begins to look dull I put a coat of avacodo oil inside it and bring it to a smoking point on the stovetop as I keep it wiped smooth with a papertowel. I'll be ordering another for our summer home at the price range so much cheaper than my most favorite which is the ausie-ion skillet. I couldn't upload a video because my son went to visit a friend and he takes it with him so he knows he has a good safe skillet to cook with! You can buy it with no regrets but just know it will take time to properly season it for the nonstick you want.

## Customer Reviews

### ⭐⭐⭐⭐⭐ It's everything they say, in context.
*by J***. on December 12, 2024*

This review is of the 10 inch frying pan pros: It really comes with all the promises that they make. It is pre-seasoned, really. It is just as good as nonstick as long as you use oil, not butter only, to cook anything. It is lighter than cast iron by a good bit. It is heirloom quality. You could dent this pan or even fold it in half and still heat it back up, bang it back into shape re-season it and it will still work. If the rivets got damaged you could grind them off and re-rivet the handle and it would work just fine. The very first try out of the box I cleaned it up and I heated it up to very hot to burn off any contaminants that might have been on it and then I proceeded to fry not one but 6 eggs with less coconut oil and butter than I use in my normal Teflon pens (I combine the two because butter keeps the oil from beating up and spreading evenly across the pan surface). Not only did the eggs not stick, I mean I didn't even have to use a spatula for any small stuck areas, it simply slid around in the pan like a brand new ceramic. Not only did it perform perfectly but it also flipped all six eggs, perfectly. Because of the taller sides and steeper angle of the sides I didn't think it would work but again to my amazement it worked perfectly. Can't really say enough positive about my experience so far. These cons are not really cons in context. But to provide a good context you need to know that carbon steel is substantially heavier than stainless steel or aluminum but on the plus side much lighter than cast iron even "lighter built" cast iron. The handle is a very heavy duty steel handle (and here's the only thing I can say that's negative about the pan is that the handle is not really that comfortable to hold, but I knew what the shape was going in and that's on me) and probably didn't need to be that heavy duty, but it is and it does get hot is if its under heat for quite a while or at high heat. I'm going to make some slide on wooden covers but that's because I can. The pan heats up way faster than our cast iron stuff and does hold its heat for quite a while. The texture is very smooth compared to cast iron and I'm very happy with it. If you're looking for a way to buy once and own forever. Looking for a way to get away from repurchasing ceramic and eating ceramic and Teflon when they break down then I can't recommend anything better than this pan for its shape and consistent durable construction, this company For availability and price. I'm not excited about having to re-season and pay attention to that process. But everything has a pain, pick your pain. I'm no longer interested in wondering if I'm eating Teflon or having to repurchase 30 to 40 dollar pans every couple of years or as soon as my children or others who use the pans cause a scrape.

### ⭐⭐⭐⭐⭐ Overall great pan, good value
*by M***S on April 14, 2024*

1 year update: I happen to stumble across this listing again and it seems like the reviews are very polarized so I want to do an update and share a tip for people having sticking issues. Firstly, this is still my daily driver in the kitchen. In regards to this pan specifically, I think it's a perfectly good carbon steel and reasonably priced. That said, I have struggled with the non-stick performance and was nearly ready to give up on it before stumbling upon a "hack". So like I said originally the factory seasoning works quite well. However, that started to fade after a few weeks or so. After awhile I got annoyed and tried to apply new layers of seasoning. This is my first carbon anything pan so these attempts had varying success (seems like the best was leaving it in the oven for a good 20-30 mins and leaving it in there to slowly cool). Regardless, even if it worked great for a few days or couple weeks, it always faded again. Seemed like the "gets better with time" didn't apply to carbon steel or I was doing something wrong. I started calling it the "all stick pan" and at one point was trying to apply a seasoning layer every week or two. I bought a flexible metal spatula and this was a big upgrade. Much more effective at releasing stuck on food. Annoying that it's necessary but hey it works right? However, I noticed that simply running that spatula over the pan to remove food bits made the pan more non-stick the next time I used it. This was my first clue that I wasn't cleaning aggressively enough. Now I have a friend who loves his cast iron and he's anti-soap. He does what I'm now calling a "hot water deglaze". As soon as you're done cooking and the pan is still piping hot, throw a splash of hot water in so that it boils very vigorously. I'd only very seldom done this bc the instructions say let it cool slowly (presumably to prevent warping). However, one night I deglazed while making a pan sauce. I'd made the "mistake" of not using my stainless for that. The pan was being pretty sticky at that point. But the next morning I made eggs and boom! Super non-stick as if I'd just seasoned it. So it seems like the issue is thin layers of baked on food residue that don't come off with normal scrubbing. I've noticed some foods are more problematic than others (eg meats, and I think mushrooms). The hot water deglaze removes the remaining grime layer. Now whenever the pan starts getting a little sticky I just do a hot water deglaze after cooking and it's been great. Some of my excess seasoning layers have flaked off and it's forming a nice patina (black area) underneath. Hopefully this tip helps for some of the people struggling with sticking issues. To address warping: I did have an issue with that and I ended up pounding it out with a rubber mallet (while hot). It sits flat and stable now but does have a high spot in the middle and the oil pools around the edges as others have shown. Don't really want to pound it the other way so idk what to do about that. I just try to tilt the pan a bit to spread the oils before tossing food in. Doing the hot water deglaze hasn't caused any warping. Since I pounded it out it's been stable. Original review: Was shopping around for a cast iron and discovered carbon steel. Never heard of of it before, nor owned a cast iron, but I like the idea of it being lighter weight and heating up faster for daily use. I like the idea of a smooth surface too. Note that probably a lot of my comments pertain more to carbon steel in general than this specific pan. Pros: pre-seasoning is great. The pan is very nonstick right out of the box, on par with typical nonstick pans. It's very light and responds quickly to changes in heat. The instructions say you don't need to oil it regularly but I'm doing it anyway. But I like knowing that if that step gets skipped on occasion it's no big deal. It has a smoother surface and requires less oil than cast iron. Also, the handle doesn't get hot under normal usage which is nice. Cons: I think the biggest con here is that the pan is actually too thin. Great for lightness and responding to heat, but it warps very easy. Won't matter much on a gas stove but I have a glass top and that means poor contact, hot spots, and being annoyingly unstable (always wants to spin). You have to try to heat the pan slowly to avoid warping. And of course lack of thermal mass isn't as good for searing meat (cast iron is better for that). It's actually thinner and lighter than my stainless pan (has layers of copper and such). Also, the first time I used it I was using metal tongs and I ended up getting a nick in the bottom of the pan. Hasn't adversely affected anything but it seems like I'll have to stick to silicone cookware or flexible metal. Overall great pan and is now my go to.

### ⭐⭐⭐⭐⭐ So slippery that it's hard to flip food! How to Keep it Non-stick/UPDATED
*by D***K on July 17, 2023*

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!

## Frequently Bought Together

- 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
- Lodge Silicone Hot Handle Holder - Dishwasher Safe Hot Handle Holder Designed for Lodge Cast Iron Skillets 9 Inches+ w/ Keyhole Handle - Reusable Heat Protection Up to 500° - Black

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*Product available on Desertcart Thailand*
*Store origin: TH*
*Last updated: 2026-01-22*