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

I gave this pan a double season in the oven over 2 days with plain old Crisco in a can. My first fry was a homemade sausage patty and two over easy eggs. Came out perfect. Don't rush for perfection. Work for it and you won't be disappointed. I'll use this pan more than my mother's Griswolds. Much lighter and, so far, has given me great results. I always clean with dish soap but season immediately with the fat in the can and medium heat. A quick wipe with a cotton bandana and I'm good to go. Love this pan.

New favorite pan! Easy to use, easy to clean, cooks food evenly. Made In has great videos on how to take care of and use their pans.

For the price, it's not a good pan. Let me go with the pros first: 1. Handle stays cool 2. Heats up fast 3. Looks beautiful. Cons: 1. It does not brown evenly 2. An inexpensive cast iron pan, even from lodge is much more non-stick when properly seasoned. This means you'll need more oil to cook, if you want to use it as a nonstick pan 3. pan warps. My pan warped slightly, it's still usable (I know how to use cast iron and carbon steel pans, I have never heated it above 4, my heat dial goes upto 10, and I always use the right size coil to cook. If all pans warp like mine this is not good for induction cooktops). I so wanted to love this pan, but I would never try anything from Made in again.

Love this pan, almost, just almost better than cast iron. It is easy to clean and seasons quickly. I use both and am incredibly satisfied with this pan!!

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.

delivers as promised I also have Misen, All Clad, and Mauviel amongst my and this will definitely be one of my favorites in the daily rotation. Beautiful finish well balanced with good weight I crisp up the skin on an entire cut up chicken cleaned exactly as instructed with a little salt used to get up the grime pan looks brand new beautiful nonstick from the preseason I seasoned it for an additional hour upon arrival I will try other pieces from this brand

If you have used their carbon steel pans before then it's similar to those. I start by washing the pan with soap and water before an initial seasoning/cooking something greasy. I let it build up over time and many cooks. Preheat the pan, add fats, then add whatever you're cooking. I don't put it in the oven or season it over a heavy flame. I cook with it, clean it well and add a bit of oil for storage. This way doesn't build a pretty glossy finish on it but my eggs don't stick. It's a great pan but it just takes some time to get it the way you want.

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.

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