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 never owned 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 identical (though Julia’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 pan can be your friends, but only if used sparingly).I should have known I’d fall in love with this Made In 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, I made our overnight guests breakfast crepes, especially ham and fresh asparagus with Mornay sauce or as dessert, rhubarb crepes or pie. 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.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.

This Made In 12-inch stainless steel fry pan is like the Ferrari of cookware—sleek, responsive, and makes you feel like a pro. The 5-ply construction ensures even heat distribution, so no more blaming the pan for burnt pancakes. The handle stays cool, which is great because I have enough burns from my cooking experiments.It's oven-safe up to 800°F, which is way hotter than I'll ever need, but it's nice to know it's tougher than me. Cleanup is surprisingly easy; a little soak and it's back to its shiny self. If you're still using that old nonstick pan with the mysterious scratches, it's time to upgrade. This pan doesn't just cook; it elevates your entire kitchen game.

This is a fantastic pan, well worth it, and doesn't make me wonder about the more expensive brands.This is the first high-end stainless pan I've ever gotten, and now have been using it a while, I'm very happy with it. It's quite versatile and useful, and have used it from sauteeing meats and veggies to cooking pasta and sauces.I was looking at All Clad and other more expensive brands, but after doing significant research chose Made In, and am extremely satisfied. Well made, comfortable in hand, and tough.As long as you follow a few habits when it comes to stainless, keeping it clean and in good condition isn't difficult. Expect a little staining and scratching, they're cosmetic and don't detract from performance.

I was skeptical, but if you follow the instructions, this pan really is easy to clean. My husband cooks eggs in it every morning and they slide right out, and the pan washes easily. We will be purchasing more.

Just be advised, there is no lid shipped with pan! I didnt realize this. Im just glad I have another lid that can fit it. Kind of annoting for the price.

Love this pan. Between this and a couple of cast iron it’s all I need. Crisps chicken so easily, and food doesn’t stick to it at all. I still use a small non stick for eggs but this pan for everything else.

Worst pans I've ever purchased!Everything sticks on them, I've tried every tip I've read and watched, nothing works. Fried egg? Can't make it without enormous amount of butter/oil. My goal was to detox my kitchen, I do not feel like I've succeeded.I can't even heat a pita or tortilla... It makes a horrible sticking mess!Though... The worst part is the cleaning! Getting the dirt part is soooo difficult! Once I spent 3 day soaking a pan in water.... I think that must be the good part because I burn all the calories I had to add to now scrub it all!FYI I've had them for 10 months, so I really gave them a chance and have been trying very hard to work with them.IMO... Don't buy them unless you love to fry your food in ginormous amountsof butter/oil... I hate this pans, I really do. I do not recommend them to anyone!

First time user? Learn how to use first. Then enjoy it for the rest of your life.