Product description
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Trusted by the World's Finest Chefs
| Customer Reviews | 2,984 | 2,984 | 2,984 | 2,984 | |||
| Price | $129.00 | $139.00 | $149.00 | $189.00 | $799.00 | $299.00 | $549.00 |
| Dimensions | 10 x 8 x 2.75 inches | 18 x 7.5 x 3.5 inches | 20 x 9.5 x 3.5 inches | 18 x 7.5 x 3.5 inches | Multi | Multi | Multi |
| Weight | 1.75 lbs | 2.25 lbs | 3 lbs | 2.25 lbs | Multi | Multi | Multi |
| Material | Stainless Steel | Stainless Steel | Stainless Steel | Stainless Steel | Stainless Steel | Stainless Steel | Stainless Steel |
| Dishwasher Safe | ✔ | ✔ | ✔ | ✔ | ✔ | ✔ | ✔ |
| Oven Safe | ✔ | ✔ | ✔ | ✔ | ✔ | ✔ | ✔ |
| Gas Safe | ✔ | ✔ | ✔ | ✔ | ✔ | ✔ | ✔ |
| Electric Safe | ✔ | ✔ | ✔ | ✔ | ✔ | ✔ | ✔ |
| Induction Stovetop Compatible | ✔ | ✔ | ✔ | ✔ | ✔ | ✔ | ✔ |
| Glass Safe | ✔ | ✔ | ✔ | ✔ | ✔ | ✔ | ✔ |
| Ceramic Safe | ✔ | ✔ | ✔ | ✔ | ✔ | ✔ | ✔ |
| Manufacturer | Made In | Made In | Made In | Made In | Made In | Made In | Made In |
5.0 out of 5 stars Even good at crepes! 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.Variation: Size: 10"
5.0 out of 5 stars Always learning home chef 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.Variation: Size: 10"
5.0 out of 5 stars I will never go back to non-stick These pans are fantastic. If you’re on the fence about going with stainless steel versus Teflon or something gimmicky with hexes, if you look in your heart, you’ve probably already made up your mind.Well crafted steel cookware can’t be beat. Nothing to fail, lasts forever, cooks beautifully. It’s like cast iron, but better, and won’t crush your cat if you drop it.Some common objections- Food sticksUse oil. You’ll figure it out. It’s really not an issue. Commercial Kitchens have been cooking on steel since forever. If there was a better alternative, they would have all switched over.Keep little non-stick beater for eggs and fish if you’re that concerned about it. I don’t bother. It hasn’t been necessary.- Too much work cleaningIt’s a quality product that still looks good as new. I spend 2-3 minutes cleaning a pan after using it. Sometimes I’ll use barkeeper’s friend on it to make it really shine and get some of the patina off. Or you can leave the nice brown hue there. Whatever you prefer. I personally find the 2 minute ritual satisfying, the act of maintaining something that is important to me. But fair, if you’re cooking a lot and don’t have time, then sure this isn’t for you.- PriceI’ll only ever have to buy one of these.You know what to do.Variation: Size: 3-Piece Set (8", 10", 12")
5.0 out of 5 stars Stainless Steel - Learn it, Love it Yes, theres a learning curve for stainless steel cookware, but it’s not too steep. Heat so the water balls up on the surface, coat with a small amount of your favorite cooking oil, and then back down on heat. It is the perfect surface for eggs, meat, sauté dishes, and sauces. Throughout my life, I’ve spent hundreds – maybe more – on non stick cookware and it always gets ruined (surface and warping) eventually. This product is thick to prevent warping, spreads heat evenly, and in my first week with it, I could already tell it would be with me for many years to come. This is an excellent product, easier to cook with and clean than the non-stick products make you believe.Variation: Size: 3-Piece Set (8", 10", 12")
5.0 out of 5 stars Great product 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 newVariation: Size: 10"
5.0 out of 5 stars Excellent product. Excellent cookware. Non-stick, light weight, cooks evenly. Great material. Heavy Duty, easy to clean and i have had no scratching during use. No staining, or burning. Handles are easy to use and appropriate to weight. I highly recommend. The only thing thst would make it better is lids!Variation: Size: 3-Piece Set (8", 10", 12")
5.0 out of 5 stars 6" Made in The pan is very well made and I’m sure it will last a lifetime ( at least mine, I’m 69). It heats up evenly but I have to learn how to cook with it to avoid sticking. 6″ is too small for some things it’s hard to get a spatula in it… I will be buying the 8″ and 10″ pans at some point…Variation: Size: 6"