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

Easy to clean and maintain, heat quickly, excellent for a variety of dishes. Carbon steel is an excellent surface for cooking!

Well made, beautiful pan, like all of Made In's pots and pans.

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?

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.

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 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.

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.

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

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