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

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.

Finally a product that lives up to its reputation. These a things are amazing. I got turned on to stainless cooking. Always hated frying before cause I don’t have a hood. Hi temp oil and a stainless pan lets me eat steak, chicken parm, crazy burgers, pork, etc. without smoking up the house.Got some haze? Bar keepers friend will bring it back to factory.Look for Amazon deals and coupons to save up to 30%

I worked as a line cook, in a 5-star rated restaurant, some 40 years ago. The pans that I used were high quality. I recently purchased these Made In pans because I was tired of using crap. These Made In pans surpassed my expectations, they held the heat rather well, the pans heated up evenly, I was impressed to say the least. These pans may seem expensive to most, but you’re buying quality professional cooking equipment not cheap junk that you’ll have to replace in a couple of years. You definitely get your moneys worth in these pans, I highly recommend them.

This has to be the ABSOLUTE BEST STAINLESS STEEL PAN IN THE WORLD.I bought this for myself as a personal birthday present and it has to be my favorite gift i have gotten myselfI have made many mistakes in the past buying cheap stainless steel pans that i burned through and for the longest time i thought i was incapable of learning how to cook on one.Nope. I just didnt have a Made In pan. It heats evenly. It cleans easy. I do recommend getting Barkeepers friend to help with cleaning and also to deglaze the pan after cooking. Either make a sauce or just warm water.10/10 youll feel like a professional chef at home!

This pan is a powerhouse in the kitchen. The 5-ply stainless clad construction delivers fast, even heating, and it responds beautifully to temperature changes. I’ve used it for searing steaks, sautéing veggies, and even making pan sauces—it performs like true professional-grade cookware.The handle stays cool, the weight feels solid without being unwieldy, and it’s compatible with induction, which is a huge plus. Cleanup is straightforward if you follow stainless steel best practices, and the flared sides make flipping and pouring easy.The only downside—and the reason I’m docking one star—is that the bottom of the pan was heavily scratched after the very first use. I didn’t move it around on the burner or drag it across any surfaces, so I was surprised to see that kind of wear so quickly. It doesn’t affect performance, but for a premium pan, I expected better durability on the exterior.Still, it’s a fantastic piece of cookware overall, and I’d recommend it to anyone serious about cooking. Just be mindful of how you handle it on your stovetop.

We’ve been trying different stainless steel pans for a while now and we got one of these and liked it so much we bought a second one. Nice to cook eggs in a buttered pan and they don’t stick. Super easy to clean, hot water in a hot pan, stuck on food comes right off. Very good quality pans for the money.

I ordered this pan to go along with the full set I ordered because the 10" just wasn't enough for certain things I cook. It's extremely well made and has a nice weight to it. It of course heats really nice and even and cooks fantastic. Once you preheat this pan and add a touch of oil to it it'll be as nonstick as anything you'll ever cook on.

When I first saw the ads for Made In pans a few years ago, I was skeptical. All the 'great' cookware I had ever purchased, like Iron Clad, etc. was always expensive. I didn't believe real quality was attainable at moderate prices. I finally got one and can attest that they're really excellent.