Merten & Storck Tri-Ply Stainless Steel 8" Frying Pan Skillet, Professional Cooking, Multi Clad, Heats Evenly, Drip-Free Pouring Edges, Browning, Induction, Durable, Oven & Dishwasher Safe

I’ve been on the hunt for decent cookware that won’t cost me an arm and a leg. This stainless steel pan is amazing if you know how to use it. I thought it would not be difficult to use since it does come with a set of instructions on use, however I do see things sticking from time to time and I think I don’t know how to properly use this pan. Whenever I get it right I am thrilled because it is truly amazing, making it extremely easy to clean and the food turns out amazing. Size wise it is the perfect size for eggs or if you’re making pancakes one at a time. I like this pan although I wish I knew how to use it better. Note I have an electric stove top so this might also be why things stick at times

Love the pan, made eggs that slide out of pan. I suggest watching a youtube tutorial on how to make your stainless steel pan nonstick, it can be done. Handle heats up. Very sturdy pan

After falling in love with their 8 inch carbon steel skillet, I decided to give this a try. I'm glad I did. Between this and the other one, I have put many meals on the table for my family. This heats evenly and cooks well. The handle is very comfortable. It is easy to clean by hand with Dawn and every week or so I give it a deep clean with some Bar Keepers Friend. I put it in the dishwasher once and that was a mistake. It cleans much better by hand. With proper technique (pan hot, then add oil), my foods do not stick. I would buy again and would gift to others.

I had a lot of reservations about buying stainless steel pans for fear of stuck on food. I have an induction stove and I’d used Non-Stick at first (11 years ago). Then the coating starting coming off, not good. So a few years ago, I became a cast iron user. Loved them. I got them perfectly seasoned so they became non-stick. I got rid of the crappy old non- stick pans and decided to give SS a try. I’d gotten a new induction range and decided on new cookware as well. I did a lot of research and settled on Merten and Storck. They were reasonably priced and well rated. I also watched videos on how to actually use the pans correctly so the food did not stick to them. Something the bad reviewers (complaining about sticking and burnt on food) probably should have done. I learned about the Leidenfrost effect prior to using. On my first ever use I set the burner to medium for a minute or two. I then place about a teaspoon of water into the pan and holy cow it worked. The water formed a bead, so I knew I had the correct setting. I removed the water bead and I added a small amount of butter. I scrambled up some eggs and poured them into the pan. I waited in anticipation until they cooked a few seconds before attempting to turn them and voila! Perfection! I took a picture of the pan immediately upon plating the eggs. As you can it will take minimal effort to clean this pan. For those who complained about their pans being ruined from burnt on food, I recommend watching videos on how to rectify it. I believe these pans a virtually indestructible and salvageable with a little dish soap, elbow grease, Barkeepers Friend, and possibly equal parts of water and vinegar heated to a boil in worst case scenarios. I’m so excited to to be able to cook with these beautiful and well made pans especially in my retirement. They truly are the nicest pans I’ve ever owned.

Works good with foods, doesn't stick.

I have the 8" pan and it's become my favorite pan. However, these are not for everyone. 1) They're not for you if you're the type who cooks everything on high or the main objective is eating as fast as possible. If you can't wait a few minutes for the pan to heat up, you will probably not like stainless steel. 2) They are for you if you are willing to take the time to let the pan heat up and learn to cook with it. From my experience, it is essential to let the pan heat up to the proper temperature if you want a non-stick experience. Put the pan on the burner at 400 and go prep your food. Come back in a few minutes and splash a little water in the pan. It will either start bubbling and evaporate (acceptable) or it will be like marbles skating around the pan (ideal). At that point add your oil or butter and roll it around the pan and up the edges so it has a good coat. Be careful with butter because it will be near the temp where it burns so take the pan off the heat for a minute if necessary to control the temperature. Then add your food and let it cook a bit before touching it. For eggs, let them cook about halfway, then you should be able to gently loosen them around the edges and they will slide around the pan like it's non-stick. Once they're done they'll slide right out of the pan with no spatula and clean up will be a breeze with just some soap, water and a sponge. I love the 8" which is the ultimate egg pan. My wife however (see person 1 above) had a bad experience and her eggs stuck to the pan. She didn't let it heat up, used it once, and never touched it again. Also, pick up some Bar Keepers Friend for periodic cleaning.

Nice pan- Cook eggs on LOW heat, with some kind of fat like duck fat, tallow, or whatever and your eggs won't stick and cleanup is a breeze- don't rush the cooking- otherwise it will stick

Great stainless steel pan. Takes some getting used to after having used non-stick pans most of my life. Believe it when it says it's dishwasher safe, but if you want it to keep its luster, best cleaned by hand. Only complaint is that it doesn't have a hole on the end of the handle so can't be hung up by normal pot/pan hooks, but it is true to picture so not the pans fault.

I wrote first..."I regret buying this one. Everything sticks and gets burned. Eggs, minc meat, salmon, No matter how much oil or margerine you use it still sticks." After some research on google I found a trick. One needs to heat up the pan for 5-10 minutes and then sprickle a few drops of water in them. If the drops evaporate rapidly the pan is not ready yet. The drops needs to "dance around" in the pan and when they are gone. Now a non stick coating has been formed and the pan is ready to use. Start with the oil or margerine and then the meat or whatever you want to fry. Try this and you will find these frying pans to be just AWESOME!I regret buying this one. Everything sticks and gets burned. Eggs, minc meat, salmon, No matter how much oil or margerine you use it still sticks.

Spełnia swoje zadanie. Całkiem dobry produkt za niewielka cenę.

het is leuk om het te gebruiken elke dag. eieren, vlees of groentjes.

The skillet is value for money. No complaints. Intelligently designed; no rivets inside the bowl area which makes it great to clean and maintain, ergonomic handle, and sits perfectly on the small burner. Feels sturdy and heavy in a good way and it maintains even heat distribution. Meat sears good, omelets slide off without sticking, and good for simmering sauces. The 8 inch pan is perfect for small portions. So far, all good, 5 stars.

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