Made In 12-Inch Stainless Steel Frying Pan

I bought this because it was highly rated on a Food Network review. I’m enjoying the stainless steel cooking surface, however it seems very difficult to clean. After its first use it seems to have permanent stains and that’s with the use of steel wool. The stains aren’t terrible, but I expected more for this “top rated” cookware. Make sure to preheat the cooking surface before adding any oils or fats, that helps with sticking.

well made pan, I wanted to get away from my old non-stick pans and this is a great way. there is a little bit of a learning curve required to cook in a stainless steel pan without food sticking to it, but its an easy learn.

A bit expensive, but worth it. It cooks very, very well. It will outlast me! A shame quality like this has to be imported , not made in the US. It is made in Italy.

Have rid my kitchen of all non-stick products. PFOAs, PTFEs, all variants of teflon and ‘forever chemicals’ are impossible to completely delete, but every bit helps. Unfortunately, healthier alternative cookware, such as, caste iron and carbon steel are quite heavy and my limited upper body strength and arthritis make it difficult to heft, so I was left with stainless steel clad cookware. After considerable research I settled on the Made In 5-ply stainless clad pans because they were cheaper than All-Clad at the time. For now I’ve decided to limit my review to the 10 inch pan because that’s what I have used most since I received it about 3 weeks ago. Wanted to test it to the max, but also realize stainless steel’s notoriety as a sticky wicket. Heated the pan on medium heat on my electric stove. Did the water marble test to see if the heat was right, then put in a very little bit of organic canola oil and swiped it around the bottom of the pan until it shimmered, then used a paper towel to wipe up any pooling oil and using a basting brush swiped the pan with the remainder. Then I put in some olive oil and butter, poured in the scrambled eggs, and used my usual method of moving the egg mixture around the pan until it was set and ready. Had no trouble at all with sticking, just put the scramble on the breakfast plates. Next test was eggs over easy, so I once again put in olive oil and butter and then added the eggs, put a glass cover over the eggs and after seeing they were set turned the eggs over–no stick! Of course the ultimate test would be crepes. I do not use butter in my crepes because I make them super thin and a bit like lace; butter would make them unnecessarily greasy. Family likes them thin, lacy and not greasy. So I heated up the skillet, put in the canola oil with the basting brush and poured in and swirled the batter for the crepe, waited till I saw the edges start to tan and flipped it easily with my spatula, but did not baste the pan before flipping the crepe. Still came out beautifully. Did the next 57 crepes the same way without a hitch. By now I figured stainless steel had been given a bad rap concerning sticking. Yes, there’s a learning curve at first; you have to be vigilant, baste first with a high smoke point oil, and tone down the heat level–keeping more to medium and medium high rather than high heat. Also, I’ve only had the pan for under a month so time will tell. I like that it doesn’t require a fork lift to handle although it is hefty. The handle remains cool to comfortably warm after an hour or more of use. It’s dishwasher safe, but I don’t put it in the dishwasher, just Dawn dish soap, scrub sponge and hot water. The manufacturer recommends Bar Keeper’s Friend for tough stuck on gunk, but I haven’t had any sticking problems yet. So far so good–love this pan.

Update: Just an FYI–have 2 ‘bargain’ stainless steel bottom clad only sauce pans; unlike the Made In cookware, I have sticking issues with them. For stubborn stuck on foods I soak them in hot soapy water. If that doesn’t do the trick, making a baking soda paste and scrubbing off the gunk with a sponge takes care of the issue. Figure if my new cookware needs more thorough scouring, I’ll stick to this more environmentally friendly and economical cleaning method rather than using harsher chemical products.

What can I say. I love to cook. I lost a lot of my stuff in a divorce & it took a while for me to justify spending the money on this. I finally did & couldn’t be happier. This is better than anything I had & has taken my skills to a new level. Awesome. I also got the 8”. Fair warning, heat the 8” at a lower heat. I burnt a few things before I figured it out. These don’t retain heat like cast iron does, and they heat up a lot quicker. Be gentle with them & they will serve you well.

Regretted buying it as i am using a electric stove top. Did my research before getting , was btw LE CREUSET and ALL CLAD. Really excited to try it out . Been using it for almost 1 month , noticed tat the bottom is uneven , the center will hv higher heat compared to the surrounding . Therefore, it always burn first , n i mean charred burn . The bottom did not touch the stove completely , therefore always making a sound when i maneuver it . I think this is smthg i read in a review bt it before but the other review as too good so i went ahead and got it .
Am disappointed when i notice its uneven bottom .
Other than that , the handle is great , i gotten a 10 inch pan i think the size is nice for a family of 3 . Its easy to clean , despite require some thorough cleaning around every 1-2 weeks . I think it would b a great pan to use for those who is using a fire stove .