Made In Cookware - 10-Inch Stainless Steel Frying Pan - 5 Ply Stainless Clad - Professional Cookware - Crafted in USA - Induction Compatible

Great product, on the high side price wise, but worth it I think. Have 6-7 pieces of Made in and love them. Can be non stick if used correctly, do your homework on pre heating and temps for cooking and they work great. Find them very easy to clean also, but let pan cool down before cleaning as they may warp from quick temp change. But bar keepers friend for cleaning stubborn food, works fantastic and leaves your pans looking like new

It is a beautiful, well made pan. Level, even, heating, but there is a learning curve to use it. It is not a non-stick pan, so if you don't preheat it correctly and use enough oil or butter, food sticks to the pan which makes it hard to clean after use. Just follow the instructions included with the pan.

When I first started using this Made In 12-Inch Stainless Steel Frying Pan, I rated it as a strong 4-star product. After almost a full year of near-daily use (4–5 times per week), this is now the best stainless steel frying pan I’ve ever owned and my go-to daily driver. First Impressions & Initial Setup Right out of the box, the pan looks and feels premium. The 5-ply stainless clad construction has a nice heft, the handle feels comfortable and secure, and the flared sides are well-designed. Setup was simple — just a quick wash with warm soapy water before first use. No weird coating or special preseasoning required like carbon steel pans. Performance Highlights This pan excels in real cooking. It heats up quickly and evenly across the entire base with virtually no hot spots, even at high temperatures. It responds instantly when adjusting the flame or induction setting, making it ideal for searing steaks, smash burgers, crispy-skinned fish, stir-fries, risotto, and building pan sauces. The flared sides allow easy tossing and clean pouring — a small detail that makes a big difference during busy cooking. Build Quality & Durability The overall construction feels professional-grade. The handle stays cool enough for extended sessions, and the pan has a balanced weight that feels stable on the stove without being exhausting. Early on, I noticed the exterior bottom developed noticeable scratches after just the first few uses, even with careful handling. That initially prevented me from giving it 5 stars. However, after nearly a year of heavy daily use, those early scratches are purely cosmetic. There is zero warping, the cooking surface remains smooth and responsive, heat distribution is still excellent, and the pan performs as well today as it did on day one. Any pan that sees real kitchen life will show some wear over time. Cleaning & Maintenance Cleanup is straightforward when you follow stainless steel best practices. A quick deglaze while the pan is still warm handles most messes, and Bar Keepers Friend easily takes care of any stubborn spots. After hundreds of meals, the interior still looks and performs great. For occasional visible mineral deposits or stubborn buildup that Bar Keepers Friend doesn’t fully remove, I pour a small amount of cheap white vinegar into the pan, place it on low heat for about a minute, and gently swirl it around. The vinegar works surprisingly well at loosening and dissolving the minerals. I then pour it out, give the pan a final wash with dish soap and hot water to remove any remaining vinegar taste or smell, and it’s back to looking clean and fresh. Pros: Exceptional even heating and temperature control Outstanding searing and versatility across cooking styles Comfortable balance and ergonomic design Induction compatible with strong connection Holds up extremely well after a year of heavy use Easy to clean with proper technique Cons: Exterior base scratches relatively easily (cosmetic only) Premium price (worth it for the performance and longevity) This Made In 12-inch stainless steel pan has proven itself as a true workhorse. If you’re serious about cooking and want a high-quality stainless clad pan that delivers consistent professional results, I highly recommend it. It’s easily the best stainless steel frying pan I’ve purchased and worth every penny.

My husband LOVES this pan. He cannot say enough about it! It’s expensive, BUT worth it. There has been zero warping. It’s the perfect size and the material is top notch.

In my many decades of fun and irreverent home-cheffing for my family and friends, I’ve made nearly every mistake in the book! But I’ve always eventually mastered my goals. In that time, I’ve realized my cookware and appliances really matter, and that every one worth its weight has a learning curve. What I have to say doesn’t pertain to synthetic “non-stick” surface coatings — it’s assumed we all know how toxic they’ve always been, and don’t own any … For starters, my cooktop, a GE electric coil, is over 50 years old, but I love it. It’s identical to the one Julia Child used in several of her early (late 60s, early 70s) cooking shows. Until its bottom element spontaneously kinked two years ago, my oven, also a GE electric over 50 years, was also identical to Julia’s (though her’s was the double-oven model). I’ve always felt, if Julia could master a dish on them, I can never blame my appliances. I’ve learned cast iron is my friend. But getting there has been an excruciating journey. I will never forgive myself for giving away my mother’s beautifully seasoned cast iron cookware 35 years ago, after stupidly putting the pieces in my dishwasher, destroying their (fixable) sleek finishes, and thinking they were ruined. In the time since, I’ve bought new CI, taken down their grainy pre-seasoned surfaces in my backyard with a palm-sander, learned the best foods (bacon, potatoes, and anything in tallow) and high-smoke-point oils to re-polymerize their seasoning, and learned how to clean them (dish soap and even an SOS pad can be your friends, but only if used sparingly and immediately re-oiled and heated afterward). I should have known I’d fall in love with this Made In [Italy] SS frying pan. Over 40 years ago, I’d mastered making perfect crepes using my little SS crepe pan. For years, nearly every time my husband and I entertained overnight guests, I made breakfast crepes, especially ham and fresh asparagus with Mornay sauce, or rhubarb dessert crepes. I stopped at my local farmer’s side stand so frequently for asparagus and rhubarb, the farmer knew my car. One torrential rain day, she walked up to my car in her hooded slicker and announced, “I ain’t pickin’ no asparagus or rhubard!” This Made In SS 10” skillet is my culinary circle back to the basics. Already I love its spectacular ability to sear meat for the prized Maillard reaction and brown scrapeable savory bits for gravy and sauces, alternatively cook eggs, and stir fry. Cleanup is even more forgiving than CI. I love it so much, I gifted my SIL (the chef in their house) the same pan. All that said, several points need to be made for those new to SS. First, NEVER try to heat any cookware fast. Both CI and SS can warp or even crack if they’re subject to a sudden temperature change. Second, neither CI nor SS should be subject to high or even medium-high cooktop temperatures to perform. Rather, slowly heat the cookware to the desired temperature. For dishes that start or complete in the oven, slowly warm the piece to the same. Third, understand that this SS Clad pan’s surface WILL be damaged by metal utensils. While the manufacture gave ample warning, once or twice I’ve used a metal fork to flip a steak over because it was convenient, or had metal utensils fall into the pan in the sink. Big mistake. Don’t even do that, because foods will stick where the scratches are. Too, folks need to understand that ingredients need to be brought to room temperature all the way through before frying. Meats should be patted dry, lest they just steam once they hit the hot pan. When searing, the meat’s SUPPOSED to stick to a CI or SS pan. The meat will release naturally once the Maillard reaction and ‘crust’ is complete. With eggs, lightly oiling the pan after it’s been brought to temp will help. If the raw egg is watery around the edges to start, the water should be drained off using a fine sieve before using. Because my 10” pan did not come with a lid, I often use one I have from a prior cook set. The lid is tempered, clear, has a venting hole, and can also go into the oven with the pan. A perfect pairing! Photos are of a porterhouse I made at one point, short ribs which finished in the oven, and a lovely but imperfect simple French omelette, all in my 10” SS clad Made in pan.

Good weight, not stainless. Does the job well.

Have rid my kitchen of all non-stick products. PFOAs, PTFEs, all variants of teflon and 'forever chemicals' are impossible to completely delete, but every bit helps. Unfortunately, healthier alternative cookware, such as, caste iron and carbon steel are quite heavy and my limited upper body strength and arthritis make it difficult to heft, so I was left with stainless steel clad cookware. After considerable research I settled on the Made In 5-ply stainless clad pans because they were cheaper than All-Clad at the time. For now I've decided to limit my review to the 10 inch pan because that's what I have used most since I received it about 3 weeks ago. Wanted to test it to the max, but also realize stainless steel's notoriety as a sticky wicket. Heated the pan on medium heat on my electric stove. Did the water marble test to see if the heat was right, then put in a very little bit of organic canola oil and swiped it around the bottom of the pan until it shimmered, then used a paper towel to wipe up any pooling oil and using a basting brush swiped the pan with the remainder. Then I put in some olive oil and butter, poured in the scrambled eggs, and used my usual method of moving the egg mixture around the pan until it was set and ready. Had no trouble at all with sticking, just put the scramble on the breakfast plates. Next test was eggs over easy, so I once again put in olive oil and butter and then added the eggs, put a glass cover over the eggs and after seeing they were set turned the eggs over--no stick! Of course the ultimate test would be crepes. I do not use butter in my crepes because I make them super thin and a bit like lace; butter would make them unnecessarily greasy. Family likes them thin, lacy and not greasy. So I heated up the skillet, put in the canola oil with the basting brush and poured in and swirled the batter for the crepe, waited till I saw the edges start to tan and flipped it easily with my spatula, but did not baste the pan before flipping the crepe. Still came out beautifully. Did the next 57 crepes the same way without a hitch. By now I figured stainless steel had been given a bad rap concerning sticking. Yes, there's a learning curve at first; you have to be vigilant, baste first with a high smoke point oil, and tone down the heat level--keeping more to medium and medium high rather than high heat. Also, I've only had the pan for under a month so time will tell. I like that it doesn't require a fork lift to handle although it is hefty. The handle remains cool to comfortably warm after an hour or more of use. It's dishwasher safe, but I don't put it in the dishwasher, just Dawn dish soap, scrub sponge and hot water. The manufacturer recommends Bar Keeper's Friend for tough stuck on gunk, but I haven't had any sticking problems yet. So far so good--love this pan. Update: Just an FYI--have 2 'bargain' stainless steel bottom clad only sauce pans; unlike the Made In cookware, I have sticking issues with them. For stubborn stuck on foods I soak them in hot soapy water. If that doesn't do the trick, making a baking soda paste and scrubbing off the gunk with a sponge takes care of the issue. Figure if my new cookware needs more thorough scouring, I'll stick to this more environmentally friendly and economical cleaning method rather than using harsher chemical products.

Awesome experience; everything I expected. When you heat the skillet correctly, add and heat oil, then food, the pan cleans easily. It hasn't been like coated nonstick but healthier since nontoxic and cooking with lower heat. A lifelong investment!

Wish I knew years ago that Stainless Steel Pans could be this good!! I've always had stainless steel cookware. Only recently learned not all stainless steel pans are the same. After learning the benefits of 'fully clad' stainlesd steel pans, I went in search of finding a pan to replace my current, supposed non-stick PFOAS free pan, which food was sticking on and had scratches from silicone utensils. After watching countless YouTube demo's, reviews on pans, I settled on this Made In brand. It was a huge price tag for me, but decided it was worth the investment to get toxic 'non stick' pans out of my life. I was excited when I saw the pan, bigger, heavier,and more beautiful than I expected. I love that it is crafted in USA , it was Important to get a real quality brand, not a cheap Chinese knockoff. This pan is above and beyond in quality compared to the regular chain store brands that are always 'on sale' I followed seasoning instructions I saw online, gently heating the pan, doing the water bubble test, then oiling . My first item was a Paratha veg filled bread,the same type that got stuck in my 'non stick' pan. The bread slid around on the surface and cooked perfectly as in my video. I have high hopes for this pan. I am plant based diet, so it will be making lots of sauteed stirfrys , sauces , pasta,bread based foods, it will be my pan for everything , and by getting the 12 inch size, the pan will never be too small, so cost effective not buying multiple sizes. The main thing to know about this pan , treat it properly in prep before you toss any food in it, and it will do its job. I suggest watching some videos on fully clad stainless steel pans to learn how to use them. That way you're not disappointed if you throw your steak in on super high heat and it sticks. I love this pan!!

Don't listen to all those people who can't cook who claim this pan burnt their food, that's not the reason this is a bad product. This pan is over-priced, heats unevenly, I sent it back as it warped even when heating slowly as advised. I'm cooking on induction, maybe it's not adapted but that's not my problem. I've never had a stainless steel pan that stains with strange white marks. Incredible amount of buzz about Made In products, don't believe any of it.

Despite the overwhelming positive reviews, I'm not sure what to believe. This was my first ever stainless steel pan, so I also got a laser thermometer to make sure I use it correctly. First time use, I preheated it dry, on almost the lowest setting. The goal was to get it to around 105-110°c before adding oil. Took about 10 minutes to reach 95°c (I know people say preheat for 2-3 min, but I didn't want to shock it, so I used very low heating), and around that temp it started wobbling on my glass stove top on its own. As per the extensive research I've done before getting one, I made sure the size of my burner matched the bottom of the pan perfectly, I constantly took the temp with the thermometer, and did everything correctly. The sides are considerably higher than the middle now and it's virtually unusable. Didn't even get to cook anything in it as the oil just pools weirdly due to the warping. I'm thinking it's possible I got a defective unit as my friend has an identical one and allegedly never had an issue with it (to be fair he's using gas stove so his might also be warped but would not be noticeable on that stove). I wanted to go full clad due to all the advertisement and accolades, but now I'm not so sure. I'll maybe try to give these guys the benefit of the doubt, and order a new one to see if the same happens. If that needs returning too, I'll try a different brand altogether. I'm so thankful to Amazon customer service for sorting everything out for me, otherwise I would've been out a lot of money on a mediocre pan.

Die Pfanne ist teuer, aber sie ist auch sehr gut. Sie braucht ein bischen, um auf Temperatur zu kommen (Induktion) aber das spricht imo für die solide Bauweise. Das Bratergebnis ist makellos. Sie lässt sich auch sehr gut säubern, daher volle Empfehleung, wenn man das Geld investieren möchte. Nach nun fast zwei Jahren ist sie noch wie neu.

Performs well & easy to use. Need to treat it as per guides in Youtube. If the brown bits get too much, there is plenty of information on internet to clean it; cleaning by dishwasher could make the pan unsafe - sharp edges and downgrade the laminations.