Cast iron is heavy. Nonstick pans don't sear. If you want restaurant-quality browning on steaks and eggs without the shoulder workout, carbon steel sits in that sweet spot—but most decent ones cost $80 or more. The Merten & Storck 8-inch skillet undercuts that by half and arrives ready to cook. I spent six weeks putting it through its paces on gas, induction, and in a 450°F oven to find out if the low price means low performance.
Quick verdict
The Merten & Storck 8-inch carbon steel skillet is a legitimate entry point into carbon steel cooking at a price that makes it easy to take a chance. It heats fast, sears well, and comes pre-seasoned so you can cook dinner tonight without an hour of prep. The 8-inch size limits its versatility for bigger tasks, and the factory seasoning benefits from a couple of rounds of your own oil work—but as first carbon steel pans go, this one does the job without the anxiety of spending $120 on a De Buyer.
Who is this for?
This pan works best for home cooks who want to try carbon steel without committing $80–120 to a French or German brand. If you cook on induction, this is one of the few budget options that plays nice with induction coils without hot spots. It's also a solid pick for apartment cooks who want one pan that moves from stovetop to oven to grill. If you regularly cook for more than two people or need to feed a family, the 8-inch diameter will feel cramped—look at a 10 or 12-inch model instead.
Key features
Pre-seasoned out of the box
Merten & Storck ships this pan with a layer of natural oils already baked into the surface. That means no initial seasoning ritual before your first use. I cooked eggs on it day one and they released cleanly. The seasoning layer isn't as robust as what develops after months of use, but it's enough to work without frustration immediately. Expect to add your own seasoning sessions over the first month to build up a more resilient nonstick patina.
Lightweight carbon steel construction
Carbon steel and cast iron both rely on iron and carbon, but carbon steel is thinner and lighter. This 8-inch pan weighs roughly 2.5 pounds versus 5+ pounds for a comparable cast iron skillet. That difference matters when you're flipping pancakes with one hand or maneuvering it under a broiler. The trade-off is less retained heat—foods will cool faster if you let the pan sit empty, which matters for batch cooking.
All cooktop compatibility
The marketing mentions induction, gas, electric, ceramic, oven, grill, and campfire. On induction, the flat bottom made full contact with my burner and heated evenly—I tested with a thermal camera and saw no hot spots. In a 450°F oven, the steel handle stayed usable with a dry towel, though a silicone handle cover would improve safety. The riveted steel handle works over open flame but gets hot fast during extended stovetop use.
Triple-riveted handle
Two rivets per side anchor the handle, which resists wobbling better than single-rivet designs I've used from other brands. The handle length gives decent heat distance from the cooking surface, but extended stovetop sessions mean it conducts enough heat that you'll want a dry towel or glove nearby.
Scratch-resistant surface
The hardened seasoning layer holds up to metal spatulas, tongs, and fish turners. This matters because carbon steel's appeal is using the tools that actually work—scratchy chain mail scrubbers, metal utensils, high heat. Unlike nonstick coatings that degrade with metal tools, this surface improves with use.
Real-world performance
I ran this pan through a week of everyday cooking: scrambled eggs, burger patties, pan sauces, and a cast iron seared steak comparison. The eggs released without oil after the first few uses—a good sign the seasoning was taking. Burgers developed a proper crust on medium-high heat within 90 seconds per side. The pan sauce I made afterward (deglazing with wine and reducing with butter) showed no staining or reactive issues. The 8-inch size fits two eggs comfortably or one 6-ounce burger perfectly. It won't accommodate a pound of ground beef for a big batch, so plan accordingly.
Compared side-by-side with a Lodge cast iron skillet on a gas burner, the carbon steel preheated noticeably faster—about 90 seconds versus 3 minutes to reach smoking point. The sear on a strip steak looked nearly identical, with the cast iron holding heat slightly better during the rest. For home cooks, that performance gap closes quickly if you're not cooking multiple steaks back-to-back.
Pros and cons
See the structured pros and cons in the right rail for the full breakdown.
Verdict & price check
The Merten & Storck 8-inch carbon steel skillet earns its New York Magazine recommendation. It does what carbon steel should—heats fast, sears well, develops a natural nonstick surface over time—at a price that won't leave you regretting the purchase if it doesn't click for you. The 8-inch size is the right choice for a first carbon steel pan, a second pan for eggs and sauces, or an outdoor cooking companion. Check the latest price for the Merten & Storck 8-inch carbon steel skillet on Amazon.