Cookware - 3 Piece (Includes 8",10",12") Seasoned Blue Carbon Steel Frying Pan - (Like Cast Iron, but Better) - Professional Cookware - Crafted in Sweden - Induction Compatible

Very pleased; I will re-season the surface, but that is to be expected. I have cooked with it every day for about a week now, and I am 100% pleased.

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 am a fan of the Made In product line. Well made and made to last. I have a 10" version of this fry pan that I have seasoned myself, and it works so well that it has relegated my non-stick pans to the back of the cabinet. Looking for a larger version, i ordered the pre-seasoned 12" model. The pan quality is great but the seasoning surface was rough, felt like a poor quality cast iron pan, and was definitely not non-stick. After 6 months of using the pan and unsuccessfully trying to build up the non-stick surface I was used to, I reached out to the company to see what the problem was. Their response was quick and I am now in the process of following their directions to strip the surface down to the steel and start from scratch. Save yourself the trouble and go for the unseasoned version.

I haven't used my seasoned 12" blue carbon steel frying pan yet. But this is my initial impression. The build quality is impressive, perfect weight not too heavy. I plan on doing an additional seasoning, then I will start cooking. I will then submit a second review. I have been using my 12" carbon steel pan for about a week now, no complaints. If you use the pans correctly, you should have no issues with sticking or any of the other complaints posted. I have been in the restaurant business for the past 30 years, I would of loved to have such good equipment to work with.

Did not realize you could not wash it in the sink with other items. Instructions say not to use soap unless you plan to reseason it. You are to wipe it out after use and use oil with course salt as a scrub if needed to remove stuck on debris. I was careful the first 2 times I used it to not cook anything that might stick, and used oil. Third time bits of chicken did stick and I used the oil/salt but cannot get the pan 100% clean. Did not realize it was going to be that much of an effort to clean. It does heat evenly, handle is comfortable, fairly heavy as expected. Excellent quality. Pricey but I expect to use it for years.

Take the time to season it well for the best results. Heat distribution is even and browns meat perfectly. Not the best for a beginner cook, however a great product when you understand carbon steel. You can not soak this pan, just rinse and wipe dry. You can still do a a deglaze with wine after meat has reached desired temp. Serve and clean straight away.

very well made. my previous experience with carbon steel were woks which were thin and did not perform well. this pan is superior

I like the general design/shape of this pan. Really like the stainless handle. The 1200 degree oven safe rugged nature of the pan is impressive. Sides are great for sautéing and flipping veggies, but a bit too high for omelettes and crepes. Not a fan of the bead blasted rough surface. Feels like a cheap cast iron pan. Not the smooth carbon steel of a high-end wok or French pan I expected. Lots of the Made-In marketing material for this pan shows pictures and video of the old smooth French carbon steel. Deceptive. The factory non-stick coating was pretty lousy and it took multiple oven bakes and stove top seasoning before I could get decent release on an egg. Inside cooking surface is noticeably convex, not flat. It’s not extreme, and not quite a deal breaker, but you can’t get hot oil or liquid to stay in the center of this pan. Everything runs off and pools around the edge leaving whatever you’re cooking sitting on dry steel. I probably would not purchase this pan again if I had it to do over, and I am still debating returning it. *UPDATE 4/27/2025* I should have returned the pan but I hated to give-up all of the man hours I devoted to building up seasoning layers. I thought eventually I would prevail. I was wrong. The rough, bead-blasted irregular surface does not lend itself well to even seasoning and is prone to over/under accumulating polymerized oil, which then flakes. All I wanted really was a slippery, non-teflon coated omelette/egg pan, but instead I was bamboozled into over paying for a thinner version of a $20 Lodge cast iron skillet. Dissatisfied and lusting after the 10.5" Strata carbon-steel clad pan I gifted my sister this past Christmas, I finally bought one for myself and immediately regretted all the time I have wasted trying to make the Made-In pan into a decent egg pan. Brand new and after only one oven cycle of seasoning, the Strata's smooth carbon steel cooking surface developed a mirror-like sheen. Eggs effortlessly slid like hockey pucks with just a teaspoon or less of oil. Pancakes slip-slid around like figure skaters with the slightest touch, mere seconds after hitting the pan, even while the pancakes still appeared as wet batter. The aluminum clad core of the Strata pan heats very evenly, making the most lovely, uniformly browned and fluffy pancakes and perfect unblemished French omelettes, something I could never achieve with the uneven heating and irregular surface of the Made-In after hundreds of tries. The Strata 10.5" pan has a slightly larger cooking surface while weighing almost a pound less than the smaller Made-In, and it doesn't suffer from the annoying convex bottom issue that makes all of the oil pool at the edges of the Made-In. The Strata is superior in almost every way to the Made-In for the exact same price. The only area I would give the edge to the Made-In would be searing proteins at high heat due to its greater thermal mass, but I already have a cabinet full of cast iron skillets, griddles, Dutch ovens, planchas etc that excel at that task, so kinda of a worthless attribute for me personally. At a time when all of the trendy up-market cast iron pans are advertising their smooth, polished surfaces, I can't for the life of me understand why Made-In would reverse engineer a cheap, inferior, rough cooking surface into their naturally smooth carbon steel pans, destroying one of the major benefits/selling points of carbon steel?? Very confusing choice. Don't buy this pan. There's better cooking pans for a third of the price and vastly superior pans on the market for the same price.