Merten & Storck Tri-Ply Stainless Steel Induction 26cm Frying Pan Skillet,Professional Cooking,Multi Clad,Heats Evenly,Drip-Free Pouring Edges,Browning,Induction,Durable,Oven Safe up to 315˚C,Silver

These pans offer great quality at a great price. I like that the 30cm lid fits a HexClad wok perfectly too.I love that the handles are welded on and not riveted on as this makes the pan far more durable. (The only pan I still have after over two decades is a pan with a welded handle).The people complaining about food sticking are just braindead people who buy and replace non-stick pans every couple of years. Let your pan heat up, don’t chuck in cold proteins, and use a proper quantity of fat and they give a great sear on foods.I personally don’t find that food sticks and can easily fry eggs with 0 bits sticking to the pan.I don’t understand all these people claiming they spent multiple days trying to clean the pan without success. I have never spent more than 30 seconds cleaning these pans. If when making a smash burger some burnt residue is left on the pan a little scrubbing with a metal wire scrubber instantly removes all residue with ease.My only regret is that I got the 2 pans with lids and not one of the larger sets.——Attached are photos of worst case scenario burger residue, and pan after less than a minute of scrubbing.

Excellent quality. Made to last. Easy to clean. Use them all the time. Love them!

This is now my go to pan , transitioned from non stick as they get mistreated in my house . You do have to use a bit of oil or butter to help create the non stick feel . I purchased a le cruset pan aswell which is a bit deeper but this is the one that gets the most use due to the size of my hob . As we have electric hob and the heat takes a while to change I find I have one hob on to get it hot then switch it to a hob that’s on a medium heat . You have to let the pan come up to temp when cooking and leave the food to “unstick” itself otherwise if you try to flip it too soon it will be a sticky mess . I have cooked fried eggs with an 80 percent success rate so I just need to fine tune that one . It could also be placibo effect but I find the food taste better when cooked in stainless steel . The weight is good , heavy enough to feel solid but light enough to move around . The handle is comfortable in the hand and it holds the temperature very well .

I haven't used this pan yet, as I'm not sure about keeping it, but I must say that it mostly seems very good quality.My issue is with the edges of the pan. I have a couple of All Clad pans, and some older and newer Le Creuset tri-ply. With the All Clad, the edge of the pan is just cut, and you can see the three layers, which is the same with the old Le Creuset. Le Creuset found that this exposed sandwich could start to delaminate if frequently washed in a dishwasher, so they started to encapsulate the edges, and they are now just a beautiful, smooth rounded edge with no partition (I don't know how they do it, but it's very nice). All Clad seem to be of the opinion that most people won't be putting their expensive pans in the dishwasher and so have left the edges just cut, showing the sandwiching.Now, these Merten & Storck pans are advertised as having 'rounded and encapsulated' edges, which is a nice feature, but they aren't like the Le Creuset ones--they're actually just a rolled edge. What they seem to have done is to make the internal steel a little wider diameter than the aluminium and outer steel, and then to roll the edge of the inner steel sheet over the other two, at the edges. This protects the sandwich from exposure to dishwasher water, but ends up being a thin piece of bent metal, with a bit of a gap between the rolled metal and the body, which makes me think food could get stuck there. It also just feels kind of like a cheap pan, because of this thin piece of bent metal. I suppose it's a relatively easy solution to the exposed laminate issue, but makes it feel like a low-end pan, to me.Of course, these are budget pans and I think that for the money, they are excellent, but it's put me off a little, and since I want my pan to last a lifetime. I think I'll spend just a little more on a 30cm (10 inch) Made In one, instead.

Love them. Heavy but so easy to clean. Definitely better than the non sticking ones!!! And better for health

Even after seasoning the pan it sticks at the sight of any food. I've always had stainless steel pans, I season them to ensure they don't stick. This is awful. Build quality seems decent but totally useless as a pan .. might be a good weapon if someone breaks in or maybe a door stop

Still deciding good pan have to get used to it. Weight is heavy. Have not found heat distribution as of yet so sticking a little. As long as you soak in hot say water for awhile it comes up lovely.

As good, in my opinion, as any other high end iron clad pan. Maybe a 'made-in' or other 5 layer pans will out perform this but it's surely diminishing returns at that point as they are triple the price.Excellent quality pan. Brilliant for searing and no internal rivets is something I didn't know I needed, but now i do.Hard to beat for the price.