Cookware - 3 Piece (Includes 8",10",12") Seasoned Carbon Steel Frying Pan - Professional Cookware - Crafted in Sweden - Induction Compatible

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.

At first, it was great! I followed everything in the care instructions video. But then, six months later, I started feeling frustrated about whether to keep it or not. Their video says to soak it in vinegar to help it regain its color, but I cook with it every day, and it has its limits. Sorry, but I shouldn’t have to deal with that kind of cleaning. It's just wear and tear. I should have gone with stainless steel and been patient when cooking eggs without them sticking. No tricks, just patience with stainless steel. But if I spend more money like this from Made In, I won’t have to wait! Then, around six months later, I looked at it and trusted that its worn look was part of what makes the pans good. Who wants to start the morning using a discolored pan after 6 months of use?

I've seen some mixed reviews on this and need to lay down some facts. Most of the issues I've seen from people is that they don't know how to use a blue carbon or cast iron pan. It doesn't take much, and this thing will love you as much as you love it. I have 2 at home and 1 at a vacation property. See the photo. This is years of use. First, it comes pre seasoned. No need to add more. Always use a little oil when cooking but not much. Spend a bit of time watching some videos about heat management. THIS IS THE KEY! It doesn't work like nonstick teflon or stainless because of how well it transfers and holds heat. I can make amazing steaks, caramelized onions, bacon, you name it. Wanna sear chicken? Boom. Don't use tomato based stuff in this pan, but if you do make sure you re season it. The acid will eat off the seasoning. The pan will look all black and discolored, but that's the magic. If you can't actually see the steel, and you don't have left over burnt bits on it, you are golden. Cleaning is simple. Let it cool off. Add some water and bring the water to a boil. Use a flat wooden cooking tool and scrape off the bits. Dump. Rinse. Rub out once. No soap. Put it back on the heat to dry it. Critical step as leaving drops of water may lead to rust. All done. It'll last forever this way. Shoot...I didn't even get into made in as a company or how the pan is made. Oh well.

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.

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.

I gave these to my son to start his first kitchen. He likes them and says they are good quality however he finds they are a bit of a pain to clean. I ended up buying myself a different set.

This is my first time cooking with carbon steel and I am blown away by how much more I like this than our regular cast irons. This pan is light (compared to regular cast irons and even larger steel pans) and ergonomic for me, even though I have weak wrists. I ignored the advice to not start with delicate foods like eggs because I really wanted eggs lol. I started the pan on a 4 on my electric cooktop and let it warm up before adding a little oil and turned up to 5, fried an egg and-- it stuck quite a bit. I got most of it out, egg yolk broke a bit. I let the pan continue to sit on the burner and noticed the color change of some seasoning already. Once it cooled down I was able to just wipe away the mess with zero water or washing. I tried two more fried eggs and by the third one no sticking at all! The very next thing I made was this omelette and I am so incredibly happy with this pan. The only thing I don't love is that the only lid available is a silicone one. It's ugly for one, the pigments probably have cadmium and I'm not a fan of heating up silicone anyway. I looked for a lid from somewhere else but there must be a reason there aren't lids for this material pan because I couldn't find one anywhere.

Disappointment-Having a tough time with this one. I used it once for a sautéed dish, first time washed by hand gently with sponge water and a little detergent, lots of oil or something emerged from the surface. Cleaned that with a paper towel. Put more olive oil in to cook a second time, turned it on medium, and all kinds of smoke emerged. I coughed for a couple days. Haven’t tried to used it since. A little afraid of it now, I ordered another type of pan to replace. This one will go into the garage until winter, when I will feel like turning the oven on to cure it.

My favorite frying pan ever!

Gift for someone and they are raving about it.

This is my second "Made In" Carbon steel pan, having previously bought the 12" version. It's an extremely well. made solid pan that cooks beautifully. Its non-stick ability improves exponentially with every use due to good seasoning retention.

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.

Excelente produto! Ótimo acabamento