Made In Cookware – Seasoned 10″ Carbon Metal Frying Pan – (Like Forged Iron, however Higher) – Skilled Cookware – Crafted in Sweden – Induction Appropriate
$109.00
Value: $109.00
(as of Feb 04, 2025 09:45:46 UTC – Particulars)
From the model
Store the Made In Retailer
Whole Diameter: 10.25” | Cooking Floor Diameter: 7.5” | Top (with deal with): 4.5” | Depth: 2” | Size (with deal with): 19”
The Final Hybrid – Combining forged iron’s warmth retention and slick properties with Stainless Metal’s warmth management, lightness, and cooking velocity
Increadibly Sturdy – Handles warmth as much as 1200F, enduring many years of use
Prepared for Something – From stovetop to grill to open flame, this induction suitable pan is ideal for each indoor and outside use
Liked by Cooks Worldwide – Made In Carbon Metal delivers restaurant-quality sears on proteins and veggies whereas growing a mesmerizing non-stick floor with correct seasoning and common use
Made in Sweden – Proudly crafted by artisans in Sweden from premium metals to make sure you obtain the highest-quality, professional-grade cookware
Prospects say
Prospects recognize the saute fry pan’s construct high quality, seasoning, and performance. They discover it well-made with a strong preseasoning, making it appropriate for top temperatures like 1200 levels Celsius. A lot of them say it really works nice and sears meals completely. The pan has look and weight. Nevertheless, some prospects really feel it lacks worth for cash and feels cheaply made. There are combined opinions on stickiness.
AI-generated from the textual content of buyer evaluations
10 reviews for Made In Cookware – Seasoned 10″ Carbon Metal Frying Pan – (Like Forged Iron, however Higher) – Skilled Cookware – Crafted in Sweden – Induction Appropriate
Add a review
Related Products
$109.00
JPN –
This is a great pan, not made in China
This is a sturdy quality made pan that isn’t made in China. It’s my first Carbon Steel pan (other than a nice collection of cast iron we have). I bought it as an alternative to a “non-stick” pan to avoid the PFA’s (or any of the other chemicals used in non stick cookware). We had a great non stick Calphalon pan, but it warped after 15 years, so we replaced it with this.We’re not disappointed, this is a great non stick alternative. If you’re not used to cooking with cast iron or stainless steel, you’ll have a learning curve, but as long as you season this properly and take care of it, it will serve you well. I was cooking eggs over easy after a few uses and nothing is sticking. We seasoned with bacon twice and a few other fatty items, after 4/5 good fatty meals in it, it’s smooth and working great.It’s been a month. The pan seems to be very well constructed, it functions perfectly, I hope this will be an “heirloom” style pan that will last forever, we really really like it.
jonesparg –
Solidly made, seasoned blue carbon steel pan!
What’s not to love? I bought this to roast/sear chili peppers on the stove, and it does this perfectly. When I am done, I just wipe it clean, rinse it, and dry it. It is good-looking, well-made and the price was more than reasonable. And the roasted chilis! … I’ll just have to let you try this yourself.Hint: roast them in a dry pan. If you’re going to eat them immediately – e.g., shishito peppers – add a little olive oil at the very end, and then top with some special salt. Yum!
Deborah Kasowitz –
Like a lot but…
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.
Chantel Taylor –
Good factory seasoning, no warping on coils.
I donât leave many Amazon reviews but I feel this pan deserves some love. Iâve had it for about a month. I used to cook most things on a cast iron so Iâm familiar with the maintenance. I now cook most things on this pan including my very runny pan fried eggs. The factory seasoning is great and this pan heats up 2x faster than my cast iron. The handle stays cool and is comfortable. I donât have any issues with warping on my electric coils (take that for whatever itâs worth). Usually I just wipe out the pan with a paper towel and itâs ready to cook with next time. When I do cook something that sticks (like warming up pre-cooked beans sometimes the bean skin sticks) I usually just scrape it off but if I do need to âwashâ the pan I just use some warm water and a light scrub and then buff it with some oil. It stays cleaner than my cast iron for sure. I love this pan.
Atlanta Golf –
Waste of a pan
Love the handle, shape, sloped sides and weight of this panâ¦hate the pan. Has NO ABILITY to be non-stick. Iâm a longterm cast iron and carbon steel pan userâ¦this is the worst pan Iâve ever had. Iâve used their instructions and my own experience in seasoning and reasoning for 2 weeksâ¦no use. This photo is of scrambled eggs with almost a tablespoon of grapeseed oil and butter on very low heat. Look at all of the egg that stuck to this pan! Ridiculous. Waste of money. Donât buy!
angst18 –
fantastic experience with this pan…
I’m not sure why others have had a poor experience with this pan, but mine was fantastic. Not only did I cook over medium eggs first (against instructions), but they came out perfect and slid right out of the pan. I figure I’ll share what I did, so maybe others will have similar success.First, I have never owned a cast iron or carbon steel pan before and have zero familiarity with them, so after getting frustrated trying to cook eggs in my stainless steel pans, and fearing teflon, I took a risk and bought the Made in 9 inch pre-seasoned carbon steel pan. Then, while I waited for delivery, I went on Reddit.From the reading I did, I decided to go with an alternative seasoning method from the one the Made In site suggests. Also, even though the pan is pre-seasoned, I read that it should be seasoned again manually before cooking with it, so this is what i did:1. heated up the pan on high2. applied grape seed oil to a paper towel and rubbed it on the surface of the pan3. let it sit till it looked kind of dry again4. repeated this like 4 more times over less than 10 min5. used a rag to wipe off the paper towel lintThen I added like 1/2 Tbs of butter and cracked two eggs. That was it! Total breakfast game changer 🙂
karen tebaldi –
Perfect
Cooks food beautifully
Jerry Denim –
Bead blasted Swedish version. Could be better.
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. Itâs not extreme, and not quite a deal breaker, but you canât get hot oil or liquid to stay in the center of this pan. Everything runs off and pools around the edge leaving whatever youâre 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.
Michaela Appelmann –
Gute verteilte Hitze. Man kann scharf anbraten.
thethatch1102 –
Iâm new to carbon steel and an struggling with maintaining the non stick but love that I can use it on any heat source, even in my Roccbox!