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[Backorder] Merten & Storck Tri-Ply Stainless Steel 30cm Frying Pan $70.94 Delivered @ Amazon AU

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[Backorder] Merten & Storck Tri-Ply Stainless Steel 30cm Frying Pan $70.94 Delivered @ Amazon AUAffiliate
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anonym on 17/08/2024 - 22:17 amazon.com.au (4015 clicks)
Last edited 07/09/2024 - 21:32
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ATL according to Camelx3. I bought this pan last time and am pretty satisfied with it thus far.

  • Rivetless
  • Does not have a bottom plate & is not too heavy
  • Induction Stovetop Compatible
  • Dishwasher & oven safe
  • Australian stock shipped from Amazon AU

There is however some pretty sketchy marketing surrounding Merten & Storck - they claim their products are designed in Germany, but they are actually a US company and reviews seem to suggest their pans are made in China. I couldn't find any indication of where their pans are actually made on the packaging I received, so make of it what you will.

Edit: Amazon's existing stock got OzBargain'ed but it looks like this frying pan is still available for backorder.

Edit 2: I think we just made this product the #1 Best Seller on Amazon AU for Frying Pans 😂

Edit 3: Price dropped again to sub-$70 on backorder!

Price History at C CamelCamelCamel.
Home & Garden Cookware Frypan

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closed Comments

  • mattomatic on 17/08/2024 - 22:30
    +30

    An upvote for the research into the product. Cheers

  • trippy on 17/08/2024 - 22:48
    +5

    For interest, what do people use stainless steel frying pans for? I find that they not great for actually frying things. I have one and use it for spag bol and other morse saucy concuctions. If i want to fry i use cast iron skillet for high heat and teflon for low heat.

    • Pricebeat on 17/08/2024 - 22:52
      +1

      I use this sort of pan for dry curries, fried eggs, or some instant noodles. But I am planning to get an enameled cast iron pot for curries and going to keep using the steel pan for fried eggs etc.

      • Osiris on 17/08/2024 - 23:45
        +1

        Good call, you'll love it. Grabbed an enamel cast iron at start of year, love doing curries and saucy dishes in it, wish i'd grabbed one sooner

        • Pricebeat on 18/08/2024 - 00:05

          I saw a friend use one and since then I have been wanting to get it as well. I am looking at getting this - unfortunately I missed their recent cashback deal.

      • Budju on 17/08/2024 - 23:56
        +1

        I bought this item because I believe in the value of stainless. But what is your method for the way to fry an egg without sticking?

        • Pricebeat on 18/08/2024 - 00:02
          +9

          Heat pan on medium heat > you can drop a couple of drops of water to test; if the water turns into pearls, it’s hot enough; if they evaporate, then it’s not > then add oil and let it heat a bit more > swirl the oil around to coat the bottom of the pan > add a small pinch of salt to the oil > then break an egg into the pan and cook.

          • Budju on 18/08/2024 - 00:24
            +1

            @Pricebeat: Thanks bro. So the secret is getting the pan up to boiling heat before the oil and eggs. Hard surface to cook on but I hear it can be done.

            • Pricebeat on 18/08/2024 - 00:26

              @Budju: Yup, it works same for cast iron, and carbon steel too. But in cast iron and carbon steel pans/woks, I add oil sooner than I would in stainless steel pan.

              • trippy on 18/08/2024 - 07:15

                @Pricebeat: A cast iron pan will already have a non stick grease layer, if it is well seasoned.

            • quorg on 18/08/2024 - 01:44
              +7

              @Budju: Around 190C is when it starts turning into pearls, the leidenfrost effect. If it bubbles and evaporates it's just >100. https://www.popsci.com/diy/make-stainless-steel-non-stick/

              • Budju on 18/08/2024 - 02:05

                @quorg: Nice, thanks mate. I will definitely give it a hot crack when this one arrives.

        • Spamazon on 18/08/2024 - 09:19
          -3

          Use lard, Beef Lard, vegetable oil is not hot enough!

        • prhino on 18/08/2024 - 16:12
          +1

          This is a good video on frying eggs in stainless steel pans
          https://youtu.be/hUaUN9ihkTA?si=-gZzZtEJb42vR65g

          • Budju on 18/08/2024 - 17:41

            @prhino: lol I had a look. I feel like he smoked the oil too hot and had raw yolks. But it gives me an idea on how to cook it right. Thanks

            • prhino on 18/08/2024 - 20:39

              @Budju: You can baste the eggs with hot oil if you'd prefer them more more cooked.

              The way he's cooked it those eggs is delicious though. I've followed his 'method' for a while, and the results are great. The oil definitely isn't too hot. Extra virgin olive oil is one of the best oils for high heat cooking

              • Budju on 18/08/2024 - 20:59
                -1

                @prhino: I think he had the pan too hot. Maybe 20 degrees cooler would be right on the money. Not sure if you've heard that smoking olive oil produces carcinogens, and widely considered as not ideal for high heat cooking. There are many other alternative oils with a higher flash point to avoid this serious health issue.

                • prhino on 19/08/2024 - 11:52
                  -1

                  @Budju: That's a complete myth.

                  Olive oil is one of the best and healthiest oils for high heat frying/cooking.

                  • Budju on 19/08/2024 - 13:02
                    -1

                    @prhino: It isn't a myth. I think you're confused. Not limited to olive oil, however olive oil has a lower smoke point than most other cooking oils. If your oil is smoking you are doing it wrong.

                    https://www.smh.com.au/lifestyle/health-and-wellness/food-fa…

                    • prhino on 19/08/2024 - 13:24
                      -1

                      @Budju: Sorry, but it's a myth. Smoke point has nothing to do with oil degradation. Hard to take that article you linked to seriously when the author doesn't even know that, and doesn't cite any scientific papers.

                      A better article:
                      https://www.seriouseats.com/cooking-with-olive-oil-faq-safet…

                      • Budju on 19/08/2024 - 20:37
                        -1

                        @prhino: The food blog you linked was also amateur. I hope it's right, but it doesn't really give a huge amount of confidence.

                        I found a study in a few seconds that claims exposure to oil fumes is suggested to be harmful: https://www.ncbi.nlm.nih.gov/pmc/articles/PMC4881732/

                        I feel like you don't provide evidence to the contrary with your 2015 food blog.

                        At the end of the day I love cooking with olive oil, but the bloke was burning the pan way too hot and it will have an unhealthy effect on the person exposed to that food / the fumes.

                        • prhino on 19/08/2024 - 21:38

                          @Budju: LOL, Serious Eats is not a food blog, nor is it amateur. Its got higher readership than the SMH and is respected in the food science community.

                          I'm not surprised by your ignorance given statements like "There are many other alternative oils with a higher flash point to avoid this serious health issue."

                          • Budju on 19/08/2024 - 21:39

                            @prhino: 2015 article. Link the modern studies. Mine was 2016. No comment on the findings?

                            • prhino on 19/08/2024 - 21:52

                              @Budju: You don't know Serious Eats, you don't understand smoke point, you don't know that olive oil is one of the best high heat cooking oils. And you don't seem to want to learn, so I'm wasting my time.

                              • Budju on 20/08/2024 - 08:25

                                @prhino: You don't want to learn about the study I linked

                                • prhino on 20/08/2024 - 18:49

                                  @Budju: I haven't made dumb statements like "olive oil produces carcinogens, and widely considered as not ideal for high heat cooking" and "olive oil has a lower smoke point than most other cooking oils" 😂

                                  • Budju on 20/08/2024 - 19:29

                                    @prhino: You're actually a fool. Burning oils will produce carcinogens when they reach smoking point in the smoke itself (as evidenced in the study I provided). This isn't even a debate. The second point which you're struggling to articulate is actually secondary, and I'm all ears if you have some more contemporary evidence that you can produce and will quit being so obtuse.

                                    • prhino on 21/08/2024 - 09:03
                                      -1

                                      @Budju: "Secondary" 😂

                                      I was responding to your bogus claim that "olive oil has a lower smoke point than most other cooking oils"

                                      https://www.washingtonpost.com/news/voraciously/wp/2020/03/0…

                                      You really are special. 😂

                                      • Budju on 21/08/2024 - 18:04
                                        -1

                                        @prhino: So now you're claiming olive oil doesn't have a lower smoke point 😂 bro just go back to sleep. It is painful to hear you speak such absurd nonsense.

                                        • prhino on 21/08/2024 - 18:20
                                          -1

                                          @Budju: I'm not claiming. It's fact that olive oil has a high score smoke point. You're an absolute cretin.

    • Hamish125 on 17/08/2024 - 22:53
      +13

      I have a stainless steel pan I use for high heat cooking. As long as you let the pan heat up for 2-3 mins before adding oil and then the food, the food doesn’t stick to the pan much at all. The other benefit of stainless steel is you can use a rough sponge or scourer to clean it without damaging the pan surface much. Also can leave it soaking in water as opposed to cast iron

      • prhino on 18/08/2024 - 20:42

        This

    • reactor-au on 17/08/2024 - 23:00
      +5

      Stainless for tomato or curry dishes
      Cast iron for burgers, red meats
      Carbon steel for pancakes and eggs

      That's just me though

      • BlueJay87 on 17/08/2024 - 23:22

        What's the major benefit/difference between carbon/ stainless.

        I exclusively use cast iron, except for wok

        • TheWetArmpit on 17/08/2024 - 23:42
          +4

          Carbon steel is much less sticky and is a better heat conductor material which makes them very versatile in the kitchen.
          However if you're cooking acidic food, the natural non stick layer (oil from seasoning the pan) will be washed away. It is also a reactive material against acidic food so it might give your dish a bit of undesired metal taste. For these reasons people use stainless steel for cooking dish that has acidic ingredients

          • BlueJay87 on 17/08/2024 - 23:45

            @TheWetArmpit: Ok yeah i use enamled cast iron usually for tomato sauces. Wife uses carbon steel wok though for this and does seem to affect my seasoning on it!

            • TheWetArmpit on 17/08/2024 - 23:56

              @BlueJay87: Oh yeah enamel cast iron is also a good answer for acidic food, but they're usually a lot more expensive than these stainless steel.

        • reactor-au on 18/08/2024 - 01:37

          Carbon - seasoned like cast iron, heats and cooks quickly
          Stainless - retains heat longer

          • quorg on 18/08/2024 - 01:50

            @reactor-au: Not really, carbon steel can have a similar specific heat capacity to stainless steel.

            I assume this 3-ply pan is actually stainless-aluminium-stainless, where the aluminium layer is the most important part. Aluminium has better conductivity and will heat more evenly than carbon steel and also change temp faster but has a lower specific heat.

            I would assume that a carbon steel pan would be denser than the 3-ply, and so would retain more heat.

            • reactor-au on 18/08/2024 - 05:40

              @quorg: Carbon steel pans are usually very thin compared to any other pan, 2.5mm I think typically

    • NuttyGoodness on 17/08/2024 - 23:02
      +1

      I’ve hear people use them because you get more fond (little bits in the pan left over) from cooking chicken and steak which is better if you’re making a pan sauce.

      That’s why I’m in the market for one anyway

      • Budju on 17/08/2024 - 23:59
        -2

        A stainless pan should be clean as a whistle after each and every cook. I think you could be confusing other metals like carbon steel or cast iron.

        • NuttyGoodness on 18/08/2024 - 00:34
          +1

          Not from what I’ve read or watched on YouTube

          My stainless electric fry pan isn’t spotless after I cook on it either

          A quote from this website: https://www.heritagesteel.us/pages/cooking-techniques
          “Fond is created by the small pinches of food that are left behind when cooking with stainless steel.”

          • Budju on 18/08/2024 - 01:24
            +1

            @NuttyGoodness: Brother, you are not meant to leave the 'fond' on the pan indefinitely. It is used to make a kind of gravy afterwards, if at all before cleaning. If that is all you mean, then perhaps I misinterpreted your initial comment.

            • NuttyGoodness on 18/08/2024 - 02:16
              +2

              @Budju: I didn’t say anything about not cleaning after you finished cooking. Pan sauces are made right after your protein is cooked

          • mickeyjuiceman on 18/08/2024 - 01:24
            -1

            @NuttyGoodness: Not between cooks, between items being cooked

    • zuuutoootuuu on 17/08/2024 - 23:08

      I recently replaced my frying pans with stainless, initially I struggled with food sticking to the stainless, had to scrub them and almost gave up. I'd recommend watching a few videos and figuring out on your setup how long the pan needs to heat up before putting food into the pan. The other thing I noticed is food that is room temp helps a lot and now after some practice you'd think it's non stick.

    • [Deactivated] on 17/08/2024 - 23:13
      -1

      @trippy - You’d be wrong… Stainless steel pans are great for cooking on if you know how to use them properly. I bought my current stainless steel Essteele Per Sempre fry pans in 2019, and I have started using them a lot more recently after being introduced to by my ex wife of all people, Steel Pan Guy on Facebook and Instagram (I don’t have accounts on either of those social media platforms, the algorithms are poison and massive time wasters, I watch the videos from Steel Pan Guy that I can access without an account, and my ex wife sends me the rest).

    • Turd on 17/08/2024 - 23:32
      -4

      TEFLON is bad for you its proven. Why does the people of this earth have more cancer nowdays?

      Also the original factory workers who made teflon all died…

      • JimmyJohnson on 17/08/2024 - 23:51
        +2

        My great grandfather who had a cow farm died, all cows cause cancer.

        • ihbh on 18/08/2024 - 07:10

          No, it was the stray bull that caused it.

        • bigticket on 18/08/2024 - 15:25

          Maybe he wasn't vaccinated and died from cow pox.

      • zubzub on 18/08/2024 - 00:39
        +1

        You can die from drinking too much water, true story. #BanWater.

      • freefall101 on 18/08/2024 - 01:22
        +4

        TEFLON is bad for you its proven

        Heating it too much is definitely bad for you. Also so are some of the chemicals used in producing Teflon, some of those were awful. But Teflon itself?

        Why does the people of this earth have more cancer nowdays?

        Because we stopped dying of communicable diseases and life expectancy when Teflon was invented was about 65.

        Also the original factory workers who made teflon all died

        Are you sure you're not confusing it with DuPont's leaded fuels? The guy who invented teflon also ran the tetraethyl lead program, which was definitely killing workers. They used to purposely rotate workers through the factories, because leaving them there permanently definitely killed them.

        Teflon didn't have that problem though.

        • boretentsu on 18/08/2024 - 05:36
          +1

          Are you sure you're not confusing it with DuPont's leaded fuels?

          He also invented CFCs if I recall. The world would probably have been a better place without him lol.

    • Osiris on 17/08/2024 - 23:56
      +1

      I use mine for all sorts of things pancakes, eggs, chicken thigh/breast, chicken schnitty, salmon etc. Once you nail the heat in SS, it can do some heavy lifting and actually think it gets better results for chicken than cast iron - I know I know., Heresy! I love cast iron as well and my go to for steaks, burgers, pretty much all red meats but SS can deliver awesome results too all im sayin.

    • cheach on 18/08/2024 - 00:15
      +3

      This helps with getting the stainless steel pan to the right temperature for nonstick frying.

      https://youtu.be/Il5_xadvNVc

    • Fobsessive on 18/08/2024 - 00:24

      Eggs, battered fish. Then into the dishwasher.

    • garage sale on 18/08/2024 - 05:20
      +1

      frying steak …if you leave it for a while it doesn’t stick and unlike cast iron it’s dishwasher safe.

      • TEER3X on 18/08/2024 - 09:11

        I don't think I've ever washed any pans in the dishwasher…that's a huge plus for me then

        Hopefully comes back in stock.

    • ColonialBoy on 18/08/2024 - 07:24

      Induction cooktops.

  • teacherer on 17/08/2024 - 22:56

    Nice

  • downhillmtbr on 17/08/2024 - 23:18
    -1

    Has anyone tried any of the ones on AliExpress?

  • TEER3X on 17/08/2024 - 23:22
    +3

    $68 is a fair price for a 3 ply stainless pan made in China

    • garage sale on 18/08/2024 - 05:23
      +4

      the bonus is that it sealed edges, my allclad triply doesn’t have sealed edges and the dishwasher attacks the aluminium core at the edges … was even a class action against allclad and they paid up, so sealed edges make this better than allclad. also rivetless handles, easier to clean. ordered the 30cm and will see how it goes, if it’s good might consider getting a set and facebook market my allclad.

  • GenghisGun on 17/08/2024 - 23:38

    everybody sleepin' on carbon steel smh

  • dafatha on 18/08/2024 - 02:21

    Does this pan have a sealed rim?

    • garage sale on 18/08/2024 - 06:01
      +1

      yes it does have a sealed rim so doesn’t have the allclad aluminium core corrosion at the edges problem when used in dishwasher. only other sealed edge triply pans i’ve seen is demeyere and they are expensive and made in belgium.

      • dafatha on 18/08/2024 - 10:57
        +1

        Essteele Per Amore
        IKEA Sensuell
        Also have sealed rims, the Sensuell is by far the best value sealed rim pan, other than this one that is sold out.

  • umexcuseme on 18/08/2024 - 03:04
    +1

    Obligatory Project Farm review of pans: https://www.youtube.com/watch?v=N-eBmPSqd4g

    Surprising difference in cooking quality, and not necessarily correlated with price.

    • TEER3X on 18/08/2024 - 09:08
      +1

      The key with cladded pans is how evenly they heat (among other things).

      I wouldn't even bother with non stick as none of them will outlast a decent stainless pan, irrespective of how well you take care of it.

  • EyyBanane on 18/08/2024 - 06:31

    I was looking for a 28/30 cm and a 20cm. Found this in VB for ~AUD 88. Are these any good and comparable to this deal?

    • TEER3X on 18/08/2024 - 09:05

      Is it tri ply?
      Scanpan aren't what they used to be, but I guess that can be said for almost every other manufacturer too.

      • quorg on 18/08/2024 - 09:27

        It's an encapsulated base: https://scanpan.com.au/impact/

        Technically only 3-ply for the base, and the walls are thin. 3-ply is more beneficial for gas where the flames creep over the side of the pan. For induction, all the heating is focused on the base rather than wasted on thicker sidewalls.

    • quorg on 18/08/2024 - 09:30
      +2

      The IKEA Sensuell range is a very thicc 3ply boi. The most important part is how much aluminium is in the build, which is the heat response and heat capacity component. The SS outer layers are thin and just there to prevent rusting and reactivity etc.

      Denser pans are heavier and retain more heat mass (so less temp changes when you add food to the pan) but can take longer to heat up and are heavier to hold. Copper (more expensive, and silver even more so) conduct heat faster so can mitigate a bit of that heat responsivity (and how long it'll take up to heat/lose heat)

      • TEER3X on 18/08/2024 - 10:09
        +1

        Those IKEA pans used to be so much cheaper, will have to wait for a sale of some sort.

      • Jared17 on 18/08/2024 - 11:33

        https://amzn.asia/d/4zSUG3q

        Is this the same one?

        • quorg on 18/08/2024 - 14:28

          Doesn't look like it, the IKEA has this funky silicone insert in the handle (with usually poor F&F, so sharp edges where the materials meet), I'm returning mine. https://www.ikea.com/au/en/p/sensuell-frying-pan-stainless-s…

          As much as I nerd out about pans, 3ply, 5ply all will perform fine probably. I'm just a bit suss of brands, IKEA included which don't tell you how thick the aluminium (or copper) layer(s) are.

          • Jared17 on 18/08/2024 - 20:21

            @quorg: Ok cheers. Thanks for reply

          • buckethat on 29/09/2024 - 21:42

            @quorg: Hey, know this thread is old but wondering what you ended up getting instead of the IKEA, do you have any recommendation around the price range.

  • chutibuti on 18/08/2024 - 06:54

    oss

  • Alley Cat on 18/08/2024 - 12:24

    Good to see you posting again :) Happy to report mine is working well, lighter than my previous scanpan which is great. I would go for the 20cm one though for my personal preference.

    • anonym on 18/08/2024 - 13:10

      It's a really good pan for the price and I've been searching for something like this for a good 5 to 6 years 😁

      Not sure why the 20cm pan is priced about the same as 30cm, you'd expect there to be some difference at least in material costs…

      • Alley Cat on 18/08/2024 - 14:31

        I feel quite lucky that I didn’t have to search for it 😉 kudos for sharing! I think they expect normal people to come back and pay full price for the smaller ones. For us professionals here it’s a bit of a drag 😂

    • downhillmtbr on 18/08/2024 - 19:49

      Sorry for the ignorance, but why the preference for a 20cm? Just because it heats quicker?

      • Alley Cat on 18/08/2024 - 20:27

        Also lighter, fits the cover I have and easier to wash. If you only cook for one like I do, I put the pan into the fridge with the food still in it to save having to use a container 😅 Easy to reheat the next time too.

  • 2046smh on 23/08/2024 - 13:22

    Back order's available again, 2 bucks cheaper now.

    • anonym on 23/08/2024 - 14:07

      Will update deal title, cheers!

      • LolComputers on 26/08/2024 - 16:18

        showing as $113.12 now :(

        • anonym on 26/08/2024 - 16:26

          Looks like they finally caught on… Will mark deal as expired 😅

  • Osiris on 01/09/2024 - 17:21

    You guys would have received your pans by now, wondering how they are going and what you think?

  • The Hobo on 17/09/2024 - 18:01

    Yup - as above, any feedback on the pans?

    • anonym on 17/09/2024 - 19:03

      Still using mine for stir frying and shallow frying, very happy with the purchase. Pan is easy to clean and handle and you can prep large batches of food in one go.

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