Cookware - Seasoned 10" Carbon Steel Frying Pan - Professional Cookware - Crafted in Sweden - Induction Compatible

After a rocky start I have grown to love this pan. I seasoned it according to directions, and tested it out with scrambled eggs. Not successful, they stuck like crazy and I had to really scrub to get the pan clean. I have a gas range and it’s very easy to turn the heat up too high. I seasoned again and tried other recipes. What I’ve learned: It works best when you use medium low heat on a gas range. I’ve had the most success when I use a LOT of oil — e.g. sautéing chicken with a mix of butter and olive oil. When you use adequate oil and keep the heat low the pan literally wipes clean with a paper towel. Food browns quickly and evenly and takes less time than in my ceramic cookware. I’ve also done stir fry type dishes in the pan, smaller portions. It works better than my wok. If you want a real treat fry eggs in duck fat :) Seriously, I like this pan so much I’m actively looking for recipes to use it with. If you are looking for low maintenance cookware to use for quick meals this may not be a good fit. But if you want a good tool that makes your cooking better I highly recommend this pan. I’ll be buying other sizes in the near future.

I've seen some mixed reviews on this and need to lay down some facts. Most of the issues I've seen from people is that they don't know how to use a blue carbon or cast iron pan. It doesn't take much, and this thing will love you as much as you love it. I have 2 at home and 1 at a vacation property. See the photo. This is years of use. First, it comes pre seasoned. No need to add more. Always use a little oil when cooking but not much. Spend a bit of time watching some videos about heat management. THIS IS THE KEY! It doesn't work like nonstick teflon or stainless because of how well it transfers and holds heat. I can make amazing steaks, caramelized onions, bacon, you name it. Wanna sear chicken? Boom. Don't use tomato based stuff in this pan, but if you do make sure you re season it. The acid will eat off the seasoning. The pan will look all black and discolored, but that's the magic. If you can't actually see the steel, and you don't have left over burnt bits on it, you are golden. Cleaning is simple. Let it cool off. Add some water and bring the water to a boil. Use a flat wooden cooking tool and scrape off the bits. Dump. Rinse. Rub out once. No soap. Put it back on the heat to dry it. Critical step as leaving drops of water may lead to rust. All done. It'll last forever this way. Shoot...I didn't even get into made in as a company or how the pan is made. Oh well.

At first, it was great! I followed everything in the care instructions video. But then, six months later, I started feeling frustrated about whether to keep it or not. Their video says to soak it in vinegar to help it regain its color, but I cook with it every day, and it has its limits. Sorry, but I shouldn’t have to deal with that kind of cleaning. It's just wear and tear. I should have gone with stainless steel and been patient when cooking eggs without them sticking. No tricks, just patience with stainless steel. But if I spend more money like this from Made In, I won’t have to wait! Then, around six months later, I looked at it and trusted that its worn look was part of what makes the pans good. Who wants to start the morning using a discolored pan after 6 months of use?

This is my first time cooking with carbon steel and I am blown away by how much more I like this than our regular cast irons. This pan is light (compared to regular cast irons and even larger steel pans) and ergonomic for me, even though I have weak wrists. I ignored the advice to not start with delicate foods like eggs because I really wanted eggs lol. I started the pan on a 4 on my electric cooktop and let it warm up before adding a little oil and turned up to 5, fried an egg and-- it stuck quite a bit. I got most of it out, egg yolk broke a bit. I let the pan continue to sit on the burner and noticed the color change of some seasoning already. Once it cooled down I was able to just wipe away the mess with zero water or washing. I tried two more fried eggs and by the third one no sticking at all! The very next thing I made was this omelette and I am so incredibly happy with this pan. The only thing I don't love is that the only lid available is a silicone one. It's ugly for one, the pigments probably have cadmium and I'm not a fan of heating up silicone anyway. I looked for a lid from somewhere else but there must be a reason there aren't lids for this material pan because I couldn't find one anywhere.

We did SO MUCH research before buying this pan. I'm a die-hard cast iron frying pan user, but my husband wanted an upgrade. It's quite thin so it heats up VERY quickly. It smokes if you cook on it too high, but one of the reasons I wanted it was because I like to cook on very high heat. It sticks more than I anticipated, even following instructions and tips available online. Acknowledgement: we've only been using it for a few weeks, so I might need to read more about why it's smoking. People online said it shouldn't stick if properly seasoned (which it should be? We followed instructions carefully?...). NOTE: the handle is very weird & needs some getting used to if you're a "shake your pan around" kind of cook. The handle is a big arch, so it's curved all along the part you hold onto, so if you pick the pan up, it drops down unless I use both hands (as one might expect based on physics...but not based on using pans with straight handles, lol). However, I usually have my wooden spatula in my other hand and I don't want to use both hands to shake my pan around. I would not have purchased this pan if I had had the opportunity to cook with it first.

I gave these to my son to start his first kitchen. He likes them and says they are good quality however he finds they are a bit of a pain to clean. I ended up buying myself a different set.

I have cooked with cast iron for over 30 years and have a large collection that I am well versed on how to cook with, clean, season - all of it. They HAD been my favorite until this pan came into my life and now I do NOT use ANY of the pans of similar size (quite a few). I am likely going to rehome them (E-Bay or garage sale). I have NOT had any issues that I see other reviews claiming. For me it's lighter and easier to clean than cast iron. I get a great sear on my steaks (we eat a lot as we have a size of beef in the freezer). I have had NO issues with rust. It's the perfect size for my larger T-Bone steaks and Ribeyes.

Easy to clean and maintain, heat quickly, excellent for a variety of dishes. Carbon steel is an excellent surface for cooking!

Gift for someone and they are raving about it.

Absolutely loving this carbon steel pan! My first made in pan was the Chefs pan and for the money the quality is fantastic and so on par with the likes of All Clad etc. Anyway this carbo pan is absolutely top notch quality and the blue carbon steel looks so much better than the carbon pans from De Byer, even the stainless handle is a looker. The size is just right for searing a good sized steak too and the nice deep sides are ok for a bit of stir frying. Also nice that it comes pre-seasoned too, but its not hard to season carbon (and cast iron) when the time comes and cooking in it will season it as you go as well. Superb piece and well worth the money. Highly recommended. Cant wait to buy my next piece of Made in!

The pan is a little more hard work than most. Even though pre-seasoned it suggests doing another season (placed in oven at a high temp after oiling for about an hour) for better non-stick. Food stuck regardless of me doing this. Further oiling is needed after each wash which isn't easy when food sticks.

After using this pan every day for at least 2 weeks. I can honestly say that I believe it’s the last nonstick pan that I’ll ever need. It becomes more nonstick with every use. It can get a bit discolored on the inside with use but what matters is how it functions. From high heat searing to frying eggs. Well constructed and stylish. I even bought the seasoning wax to reseason it once after I deep cleaned it.

Excelente produto! Ótimo acabamento