You have no items in your shopping cart.
Fry Pans
Engineered for high-heat searing and sautéing, the fry pan is an indispensable tool for developing flavor and texture. The broad, flat base ensures maximum contact with your heat source, delivering superior heat distribution for a flawless, edge-to-edge sear. This is critical for achieving a deep crust and developing that all-important fond—the flavorful foundation of any great pan sauce. The gently flared sides are engineered for technique: they promote rapid evaporation for perfect browning, allow for an effortless sauté toss, and grant uninhibited access for turning delicate proteins or plating with precision. This is the shape that offers ultimate control, making it the most indispensable pan on the line.
-
Made In 10-inch Stainless Clad Frying Pan
The Made In 10-inch Stainless Clad Frying Pan is the pan to reach for when the goal is browning: a deep crust on a steak, golden chicken skin, and the browned bits that become a pan sauce. Layers of stainless steel and aluminum are bonded from the floor to the rim, so the pan heats evenly, recovers quickly when cold food goes in, and responds the moment the burner is adjusted. The 10-inch size cooks two portions comfortably, which makes it a practical everyday pan.
Why It PerformsFully clad from floor to rim: Because the conductive layers extend up the walls rather than stopping at a disc on the base, heat stays even across the whole pan. Garlic does not scorch at the edges, and a full pan of mushrooms browns instead of steaming in the center.No coating to wear out: A bare stainless surface tolerates high heat and builds fond for deglazing, and there is no coating to wear away over years of daily use.Rolled rim: Pan sauces and rendered fat pour cleanly without dripping down the side.Stay Cool Handle: The hollow stainless handle, secured with stainless steel rivets, slows the transfer of heat and remains comfortable to grip on the stovetop.Burner to oven to broiler: The pan’s high heat rating lets a chop or a gratin finish under the broiler without changing pans.
What It Does BestSearing steaks, pork chops, and burgersBrowning chicken thighs, then finishing them in the ovenBuilding pan sauces by deglazing with wine or stockSautéing vegetables, mushrooms, and aromaticsShallow frying cutlets and crisping potatoes
Choosing the Right Made In PanThe same pan comes in the Made In 8-inch Stainless Clad Frying Pan for single portions and the Made In 12-inch Stainless Clad Frying Pan for cooking for a family. For eggs, omelets, and delicate fish, pair it with the Made In 10-inch ProCoat Non-Stick Fry Pan or the Made In 10-inch CeramiClad Non-Stick Frying Pan. Cooks who want stainless-level searing with a surface that grows more nonstick with use should consider the Made In 10-inch Seasoned Carbon Steel Frying Pan. This pan is also included in the Made In Stainless Clad 10-Piece Cookware Set. Learn More$139.00 -
Made In 10-inch ProCoat Non-Stick Fry Pan
The Made In ProCoat Non-Stick Fry Pan is for cooks who want the clean release of nonstick without giving up the heat control of a fully clad pan. Made In bonds multiple layers of professional-grade, FDA-approved nonstick to the same stainless clad body used across its Stainless Clad line, so eggs, fish, and pancakes release cleanly from a base that heats evenly and responds quickly. The 10-inch size is the everyday choice for a folded omelet, a pair of fish fillets, or a stack of pancakes.
Why It PerformsClad stainless body under the coating: Heat spreads across the floor and up the walls, so pancakes brown uniformly and eggs set gently instead of scorching at a hot spot. The pan heats and responds the way Made In’s uncoated stainless pans do.Multi-layer professional coating: Made In applies several layers of nonstick and builds the pan to withstand high-volume restaurant service. Made In states that the coating lasts up to 70 times longer than ceramic nonstick.Flared lip and long handle: The flared rim and long, ergonomic handle make flipping, folding, and sliding food onto a plate straightforward.Stovetop to oven: The hollow Stay Cool Handle stays comfortable on the burner, and the oven-safe coating allows a frittata or a piece of fish to finish in the oven.
What It Does BestFrench omelets, scrambled eggs, and over-easy eggsPancakes, crepes, and French toastDelicate fish fillets and crab cakes that tend to stickLow-oil stir-fries and sautéed vegetablesFrittatas started on the burner and finished in the oven
Choosing the Right Made In PanProCoat also comes in the Made In 8-inch ProCoat Non-Stick Fry Pan for single servings and the Made In 12-inch ProCoat Non-Stick Fry Pan for family-size batches. Cooks who prefer a ceramic surface, or who want a slightly higher oven rating, should compare the Made In 10-inch CeramiClad Non-Stick Frying Pan. Nonstick is not the tool for a hard sear; for steaks and pan sauces, choose the Made In 10-inch Stainless Clad Frying Pan or the Made In 10-inch Seasoned Carbon Steel Frying Pan. Learn More$149.00 -
Made In 10-inch Seasoned Carbon Steel Frying Pan
The Made In Seasoned Carbon Steel Frying Pan is built for cooks who want a hard sear, a crisp crust, and a pan that improves with every use. Carbon steel holds heat the way cast iron does but responds to changes at the burner far more quickly, which is why it has long been a fixture in French and restaurant kitchens. The 10-inch size cooks chicken breasts for two, a pair of chops, or a skillet of potatoes without crowding, then moves from the stovetop into the oven, onto the grill, or over a campfire.
Why It PerformsFactory seasoning: Made In applies the first two coats of seasoning, a blend of shea nut oil and coconut oil, before the pan ships. Those first coats are the most difficult to build at home, so the surface releases food from the first cook and darkens toward a slick, natural nonstick patina with continued use.Stamped from a single disc of steel: Each pan is stamped from one thin carbon steel disc with no coating to chip or wear away. Made In rates it at roughly half the weight of cast iron, so tossing vegetables or lifting the pan one-handed is practical, yet it is rugged enough for a grill grate or open flame.Sloped walls and a wide floor: The flared profile maximizes contact between the pan and the heat for high-heat searing, and makes it easy to toss food or slide it onto a plate.No coating to protect: Without a synthetic or ceramic layer, the pan tolerates the highest burner settings, broiler heat, and direct flame that would damage a nonstick surface.Hollow Stay Cool Handle: The hollow handle slows the transfer of heat, so it remains comfortable to grip during stovetop cooking.
What It Does BestSearing steaks, chops, and scallops to a deep, even crustPan-roasting chicken thighs, starting on the burner and finishing in the ovenCharring peppers, onions, and other vegetables on an outdoor grillCrisping potatoes, hash, and fried riceFrying eggs and cooking delicate fish once the seasoning has matured
Choosing the Right Made In PanThe 10-inch pan sits between the Made In 8-inch Seasoned Carbon Steel Frying Pan, sized for single portions, and the Made In 12-inch Seasoned Carbon Steel Frying Pan, the better choice for family-size batches. Carbon steel rewards a little routine care; cooks who want effortless release with no seasoning to maintain should consider the Made In 10-inch ProCoat Non-Stick Fry Pan or the Made In 10-inch CeramiClad Non-Stick Frying Pan. For wine reductions, tomato sauces, and other acidic dishes that can strip seasoning, the Made In 10-inch Stainless Clad Frying Pan is the better tool. Learn More
