Made In Cookware - Seasoned 8" Blue Carbon Steel Frying Pan - (Like Cast Iron, but Better) - Professional Cookware - Crafted in Sweden - Induction Compatible

This is the best Frying Pan I have ever used. It took a bit to season it because this was the first time I've used one of these but it took well and now its as slick as ice. Everything cooks wonderfully in the pan and I love the feel, weight, and folded sides that keep my food in the pan perfectly. I am already looking to replace all my pans as they are mostly nonstick Teflon pans. A nice carbon steel wok and 3 of these frying pans will make the perfect set of cookware. I'm trying a different brand called Matfer Bourgeat because Made-In doesn't make a 15" carbon steel pan. However, I cannot express to you how much I love this pan by Made-In! It is well worth the money and your cooking will be better because of it. Just take the time to season it and take care of it properly which is not much and it will take care of you.

Since finding out about this company, I have ordered a couple of products and I have been very pleased. This pan is used at least once a day since receipt. If you are looking for a steel fry-pan, you won't go wrong with this one.

This is obviously an excellent pan for cooks experienced in seasoning a skillet. First the black shipping coating must be scrubbed off. Quite a chore! Then once no more black residue can be rubbed off with a paper towel, the pan is ready to be seasoned. You rub a thin layer of oil onto the skillet, then bake it at 400 degrees for 1/2 hour (I think. It's been awhile.) I believe building a strong seasoning on a new carbon steel pan is a job for a more seasoned cook. I simply haven't been able to achieve it, and I must do so to use the pan. I'm really sad to not be able to use my new pan. I comparison shopped and researched it for months to get just the right one. Seriously not happy.

I've had this pan about a month and couldn't be happier with it so far. Starting to get a good seasoning at this point, and it's very easy to use and clean. Significantly lighter than cast iron but with similar cooking properties, this is fast becoming my go-to pan in the kitchen as I transition away from non-stick cookware. FWIW I'm using seasoning wax, on a gas range. I love the handle, so I'm a little puzzled by some of the dings in other reviews, but I do have large hands so maybe it's just a better fit for me. Unlike cast iron, the handle stays cool, which is nice.

I’m judging this pan based on controllable factors, not the inherent pros and cons of a carbon steel pan. This is a specialty item, you don’t want to cook highly acidic foods like citrus, tomatoes or wine/alcohol as it will strip the pan of the seasoning. That being said it’s still a high maintenance item requiring constant touch ups to the seasoning. Pros: Achieves great results getting a nice crust on steaks, 10/10 for searing meats in general If seasoned correctly it’s a Teflon free non-stick Excellent shape with high walls I’ve only had mine for a few weeks at the time of this review but the build quality seems very good The only real con I can think of is that it is very heavy coupled with an awkward handle (If you are cooking for yourself or 1 other person, I highly suggest getting a 10” or smaller) A tip for the newbies: Never add oil while it is cold. It will cause food to stick to the surface. Take a spoonful of water and add it to the pan to test if it’s hot enough. If it beads up and skates on the surface it’s ready for oil. This will also indicate if your pan is seasoned properly.