Merten & Storck Tri-Ply Stainless Steel 12” Frying Pan Skillet, Professional Cooking, Multi Clad, Heats Evenly, Drip-Free Pouring Edges, Browning, Induction, Durable, Oven & Dishwasher Safe

Merten & Storck Tri-Ply Stainless Steel 10" & 12" Frying Pan Skillet Set with Glass Lids Nice set - works extremely well on my Induction cooktop. I replaced some Cuisinart non-stick pans as they were getting discolored and seemed to be losing the non-stick coating which is concerning for my health. (I'm keeping the non-stick pots as I never use high heat with them so the on-stick coating is lasting very well) These stainless steel pans are nice - excellent finish, clean up easy. They're also near non-stick when used properly (heat up a bit first, then add oil or butter) They've also got a nice weight, but not too heavy. I've had to adjust my cooking temp as these also conduct heat VERY well. MUCH BETTER than my Cuisinart non-stick. Also - some cooks may appreciate this - the pan bottoms (inside and out) are FLAT. They do not curve outward from the center (the Cuisinarts do). So, when you add oil, or cook something like eggs, it doesn't slide to the edges - it stays put. Very important to me.

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.

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

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.

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.

Geniales, no se pega nada al utilizarlas correctamente.

These pans are amazing! I have 2 now. They cook so well and clean up quickly. It helps to read up a little on cooking with stainless steel. Once you get the technique down it’s so easy! These are sturdy, easy to clean and handle on the stove!

Spełnia swoje zadanie. Całkiem dobry produkt za niewielka cenę.

Stanca delle solite antiaderenti che anche di fascia alta si rovinano e puzzano - dopo vari lavaggi e utilizzi - di sostanze plasticose, ho deciso di investire in quelle in acciaio. Ne ho prese di varie marche: queste, le VMF e Barazzoni. Sono tutte ottime ma queste e le VMF sono top col manico in acciaio. Qs poi avendo il manico interamente chiuso non consente l’entrata dell’acqua in lavastoviglie e da non credere non si surriscalda come se fosse di plastica!!!! Peccato ci siano solo di tre misure. Il prezzo del set da due padelle è veramente un affare. Fantastiche