Merten & Storck Pre-Seasoned Carbon Steel Pro Induction 8" Frying Pan Skillet, Oven Safe, Stainless Steel Handle, Black

better than the 10 inch for sure

Having real issues with these pans, following the directions and I can not get them to a point where they are non stick to fry an egg, have had success frying veggies etc but I expected to be impressed, I even brought them back to bare and re-seasoned them following all available instructions.

I keep this 8 inch pan with stainless steel handle on my stovetop because we use it all the time. It heats up quickly, so when I want to fry an egg or make a quick grilled cheese sandwich, or reheat a small amount of leftovers, it’s great. Maintaining the finish is easy (I’m accustomed to cast iron, and this gets treated the same). It’s also pretty lightweight. It’s much better than my stainless steel pan (takes forever to heat up and clean) or teflon coated pan (tired of buying a new pan every year or two). The stainless steel handle is definitely worth the upgrade - it stays cool, and it fits well in my hand. I’ve had this pan for over a year, and it really is fantastic.

Like many, I purchased this pan based on some reviews from websites I feel have decent credibility. The pan arrived and seems like a good design, however it's coated with something chemically based and not pre-seasoned with a food safe oil. Honestly, it looked like the cheap non-stick woks and pans that I remember seeing in the 1990s. It's definitely not a polymerized natural oil and the heat limit of 600F should have been a clue. The finish reflects the light, and under magnification shows it contains embedded particles. Not sure if this is a forged batch, but several other reviews corroborate the finish coming off of the cooking surface and being in their food. Also, this proudly touts its German roots but it's made in China. If you're looking for a decent pan, Matfer and DeBuyer are both highly rated and made in France... but unseasoned. I suggest following Alton Brown's instructions for seasoning cast iron, just know to go easy and it will take at least 3 sessions of smoking up your kitchen. I exchanged this for the Matfer which is well designed and has a much more comfortable handle than my Lodge carbon steel pan (which works really well too)

A bit more expensive than others, but it is really nice. I have used it several times now, and my eggs still just slide out, no sticking. I do only hand rinse it, never dishwasher. I avoid using soap, but it cleans very easily.