Fry Pans

An 11-inch non-stick pan handles a family breakfast of eggs and pancakes, or fish fillets for four, with very little fat.Like the other sizes, it has a thick, heat-diffused base with a special induction stainless steel bottom plate, and a 4-layer non-stick coating with an anti-scratch protective undercoating. The aluminum cool-touch handle stays comfortable on the burner.Use it with tools that will not mark the coating, such as the red Exoglass Pelton spatula. For high-heat searing, a black carbon steel fry pan is the better pan. Learn More

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

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

Matfer calls this its 11 3/4-inch black steel frying pan, and the measured rim is 11 5/8 inches. It is large enough for a whole fish, a pound of shrimp or a big batch of fried potatoes, and its heavy steel holds heat through a crowded pan.The handle is welded directly to the body, so there are no internal rivets where food and grease collect. Carbon steel at this size is heavy, about 4.9 pounds, so it suits cooks who want a working pan that stays on the burner.For cooking for two, the 10-inch pan is lighter and quicker to heat. All sizes are compared in the Details. Learn More

The Alu Pro 5 12-inch is a large nonstick pan for family breakfasts, a full batch of crêpes or fish fillets for four, and its 9.4-inch flat base gives each portion room to brown. The ceramic nonstick surface lets eggs and fish release cleanly with a small amount of oil.Demeyere forges the body from aluminum, which keeps a pan this size easy to lift, and builds a TriplInduc plate into the base, which heats quickly and efficiently on induction and protects the pan from warping. A flared stainless rim gives a mess-free pour, adds durability and keeps the coating at the edge from chipping and peeling. The coating holds up longest at low to medium heat, which Demeyere recommends. A large aluminum pan comes up to temperature quickly even at those settings, so preheat briefly before adding fat and food.A household of one or two will find the 10-inch Alu Pro 5 quicker to heat and easier to store. When the job calls for a hard sear on steak or chops, use a stainless pan like the Industry 5 12.5-inch fry pan, which tolerates higher heat. Our guide to Demeyere cookware compares the stainless and nonstick collections. Learn More

At 12 1/2 inches, the Tradition is a pan for high-volume cooking: a full skillet of sautéed greens, several steaks at once or a family batch of fried rice.The heavy-duty body and thick base keep the pan flat on the burner when it is full and hot. A pan of this size and weight is easiest to handle on a large burner.For an uncoated pan that seasons instead, compare the Matfer black carbon steel fry pan. Learn More

The 12 5/8-inch (32 cm) Elite Pro is the large non-stick pan, for a full batch of pancakes, fried rice or several fish fillets at once.Its base is thick and heat-diffused, with a special induction stainless steel bottom plate, and a 4-layer non-stick coating with an anti-scratch protective undercoating. The aluminum cool-touch handle stays comfortable on the burner.Use it with tools that will not mark the coating, such as the black Exoglass Pelton spatula. For high-heat searing, a black carbon steel fry pan is the better pan. Learn More

The Made In 12-inch Stainless Clad Frying Pan is a professional-grade, 5-ply stainless pan built for high-heat searing, browning, and oven finishing, and sized for cooking several portions at once. It holds several chicken thighs or a full batch of vegetables in a single layer without crowding, which is what separates a deep sear from a steamed, gray one.
Why It PerformsFully clad from floor to rim: The conductive layers extend up the walls, so heat stays even across the full 12-inch surface, edge to edge.Built for fond: A bare stainless surface browns proteins and builds the browned bits that become a pan sauce when deglazed with wine or stock.Broiler-ready heat rating: The pan’s rating is well above that of nonstick cookware, so it moves from the burner straight under the broiler.Stay Cool Handle: The hollow stainless handle slows the transfer of heat and remains comfortable to grip on the stovetop.Rolled rim: Sauces and rendered fat pour cleanly without dripping down the side.
What It Does BestSearing steaks, chops, and chicken thighs for a familyBuilding and reducing pan saucesBrowning a full batch of vegetables or mushrooms in one layerShallow frying cutletsFinishing dishes under the broilerStainless is not the best choice for eggs or other delicate, low-fat cooking, where a nonstick surface performs better. It excels instead at high-heat browning and fond-building, which a nonstick coating cannot deliver.
How It ComparesCompared with All-Clad’s 12-inch D3 fry pan, a common benchmark in this category, the Made In pan uses 5-ply construction instead of 3-ply and carries a higher oven rating: 800°F versus 600°F for the D3. The two pans are similar in size. Made In’s Stainless Clad Frying Pan was named “Best Overall Stainless Steel Frying Pan” by Food Network.The same pan comes in the Made In 10-inch Stainless Clad Frying Pan and the Made In 8-inch Stainless Clad Frying Pan, which suit smaller households and single servings. For eggs and fish, pair it with the Made In 12-inch ProCoat Non-Stick Fry Pan or the Made In 12-inch CeramiClad Non-Stick Frying Pan. 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