Made In Cookware - Seasoned 10" Blue Carbon Steel Frying Pan - (Like Cast Iron, but Better) - Professional Cookware - Crafted in Sweden - Induction Compatible

🐴💩 warping my a*s this pan is one of the best pans ive ever bought. i think people arent following the directions. its not light its heavy as my cast iron. its heavy duty. maybe they sent me the wrong one but this pan is great.>>>>>>> ok its october 2 months since i got it. ive used this for all my cooking and its held up great. the color has changed it has patina great. i have cleaned it in the sink and have no problems reseasoning it. i heat it up like stainless steel. i throw it in the oven as well. ive even reheated spaghetti with tomatoe sauce and have had no problems. just reoil it after using and cleaning. gonna buy a smaller one next.

Very pleased; I will re-season the surface, but that is to be expected. I have cooked with it every day for about a week now, and I am 100% pleased.

Please review the Number 1 rating and photos posted on Amazon for this pan. If you use it, your pan will look similar. I love the shape and design of the pan but it stops there. I also bought the special seasoning wax and sponge. First used (instructions state seasoning not required) cooking scrambled eggs (using butter and nylon spatula) and they stuck - not just a little, the whole bottom of the pan. I soaked the warm pan to lift the egg, used the special sponge with dishwashing liquid and discovered the coating discolored and chipped. It looks like the photos posted under the number one rating comments. I reseasoned the pan as directed it (apply wax to clean pan and bake in oven) but it did not repair the coating. Don’t buy this pan - it’s too high maintenance and food still sticks.

I haven't used my seasoned 12" blue carbon steel frying pan yet. But this is my initial impression. The build quality is impressive, perfect weight not too heavy. I plan on doing an additional seasoning, then I will start cooking. I will then submit a second review. I have been using my 12" carbon steel pan for about a week now, no complaints. If you use the pans correctly, you should have no issues with sticking or any of the other complaints posted. I have been in the restaurant business for the past 30 years, I would of loved to have such good equipment to work with.

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.

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.

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.

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!

Bought this before the US Trade Tariffs pushed the prices into the realms of silliness. I use cast iron pans but was curious to try the blue carbon steel alternative, if it's good enough for my straight razors then... It took a few goes to get the pan properly seasoned, even if it comes as "ready to go," but that might just be down to me. This reacts to heat incredibly well and gives an impeccable Maillard reaction. I can understand these are not for everyone, her indoors hates it. They require work and thought, but if you learn how to use them and Made In do a good job on their website then you shouldn't go wrong. Take the time with cleaning and seasoning and enjoy your cooking.

Great pan comes seasoned and the seasoning works great. IMO, everything seared in carbon steel cookware tastes better than non stick. Pan heats quickly and maintains heat well but not as well as cast iron.

Grillades, cuisson, très bonne poile a l'ancienne.