Fry Pans

Crowding is what keeps a home cook from getting a good sear. When four steaks or a pound of mushrooms share a pan too small for them, the moisture they release has nowhere to go and the food steams. A 12.5-inch black steel pan gives each piece room, so it browns.This is the size for a family meal or for cooks who entertain, and it is wide enough to pan-roast a whole spatchcocked chicken. Black steel stores heat well, recovers quickly after cold food goes in, and grows more nonstick as its seasoning builds.Paderno or Matfer?Both are thick black steel. Paderno rivets its handles to the pan wall, while Matfer Bourgeat welds them; if baking in the pan is part of the plan, Matfer is the one we recommend. For searing and sautéing on the stovetop, Paderno comes in at a better price than either Matfer or Made In.Need more capacity? The 14.125-inch is the next size up. For one or two people, the 9.5-inch is easier to handle. Learn More

The Made In 12-inch Seasoned Carbon Steel Frying Pan is the size for cooks who feed a family or a table of guests. Its wide cooking floor holds a pair of large steaks, a full batch of chicken thighs, or a skillet of potatoes in a single layer, and a single layer is what produces an even, deep crust instead of a steamed surface. Carbon steel retains heat like cast iron but responds to the burner much faster, and this pan carries that performance from the stovetop to the oven, the grill, or a campfire.
Why It PerformsSeasoned before it ships: Made In completes the first two rounds of seasoning, a blend of shea nut oil and coconut oil, at the factory. These are the most demanding coats to build at home, so the pan is ready to cook from the first use, and its surface grows darker and slicker with each meal.One piece of stamped steel: The pan is stamped from a single carbon steel disc, with no coating to chip, peel, or wear thin. Made In puts its weight at roughly half that of cast iron, which matters most at this size, when a full pan has to come off the burner or out of the oven.Room to work: The broad floor and flared walls give a spatula clear access and leave space to flip, toss, and baste without crowding.Built for the highest heat: With nothing on the surface to protect, the pan goes onto a grill grate, under the broiler, or directly over flame.Hollow Stay Cool Handle: The hollow handle slows the transfer of heat and remains comfortable to grip during stovetop cooking.
What It Does BestSearing two large steaks or several chops at onceRoasting a spatchcocked chicken or a full pan of thighs in the ovenStir-fries and fried rice with room to tossCrisping a full batch of potatoes or hash for a family breakfastCooking over a grill or campfire, where the pan doubles as a griddle
Choosing the Right Made In PanFor two people or smaller portions, the Made In 10-inch Seasoned Carbon Steel Frying Pan is lighter and heats faster on a standard burner; the Made In 8-inch Seasoned Carbon Steel Frying Pan suits single servings. Cooks who want the same 12-inch size without seasoning to maintain should compare the Made In 12-inch ProCoat Non-Stick Fry Pan. For wine reductions and tomato sauces, which can strip seasoning, the Made In 12-inch Stainless Clad Frying Pan is the better tool. Learn More