Merten & Storck 10インチ プレシーズニングカーボンスチールフライパン スキレット

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

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).

Very nice quality pan, nicely seasoned and cooks without sticking very well. This is my first time buying and using a carbon steel pan and I am very satisfied with this particular brand. Got the 8 and 10 inch pans on sale, will likely get the 12 inch pan as well when it goes on sale.

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.