Fry Pans

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

The Made In 12-inch CeramiClad Non-Stick Frying Pan is for cooks who want a large, easy-release pan without conventional nonstick chemistry. Made In applies a ceramic nonstick surface to the same 5-ply stainless clad body used in its Stainless Clad cookware, rather than to the thin aluminum base common to ceramic pans, so this pan holds its heat when food goes in and spreads it evenly across the full 12-inch floor. It cooks eggs for a family, a batch of pancakes, or fish fillets for several people in a single layer.
Why It PerformsCeramic nonstick surface: Eggs, fish, and starches release with little oil, and cleanup takes a soft sponge.Clad stainless body: Layers of stainless steel and aluminum carry heat evenly across the floor and up the walls, and the added thermal mass keeps the pan from cooling sharply when a full batch of food goes in.Curved walls: The rounded profile makes it easy to toss vegetables, flip an omelet, and slide food onto a platter.Stovetop to oven: The riveted, hollow Stay Cool Handle stays comfortable on the burner, and the pan carries a higher oven rating than Made In’s ProCoat nonstick, so family-size frittatas and skillet dishes can finish in the oven.
What It Does BestScrambled eggs and omelets for a familyPancakes, French toast, and crepes in batchesDelicate white fish and crab cakesSautéed vegetables and large-batch stir-friesGentle reductions, such as a balsamic glaze
Choosing the Right Made In PanCeramiClad also comes in the Made In 10-inch CeramiClad Non-Stick Frying Pan and the Made In 8-inch CeramiClad Non-Stick Frying Pan. Made In’s other nonstick line, the Made In 12-inch ProCoat Non-Stick Fry Pan, uses a conventional professional-grade coating on the same body. For a hard sear and pan sauces at the same size, choose the Made In 12-inch Stainless Clad Frying Pan. Learn More

The 12.6-inch Atlantis Proline is the pan for cooking in quantity, whether that means a cut-up chicken, six salmon fillets or fried rice for a crowd. A helper handle across from the main handle carries part of the load, which matters once a pan this size is full. Both stay-cool handles are welded in place with no rivets, which keeps the cooking surface smooth and easy to clean. We recommend this size for anyone who regularly cooks for four or more people.Its layered walls, built around an aluminum core, carry heat all the way up the flared sides, and the TriplInduc base resists warping and works especially efficiently on an induction burner. On a pan this broad, that even edge is what lets you use the whole surface. The flat base measures about 10.2 inches, and a burner much smaller than that heats the center and leaves an outer ring cooler, so Demeyere recommends a burner or induction zone close to the size of the base.For daily cooking for two or three, the 11-inch Proline does the same jobs with less to lift. The Industry 5 12.5-inch fry pan offers the same diameter in a lighter five-layer pan, also with a helper handle. Both collections are compared in our Demeyere buying guide. Learn More

The Made In Carbon Steel Perforated Grill Frying Pan brings frying-pan cooking to the grill. Its 53 perforations let flame and smoke reach the food, while the solid rim and deep sloped walls keep shrimp, sliced peppers, and chopped vegetables from slipping between the grates. Set it on a gas grill, a charcoal kettle, or a campfire grate and toss the contents the way you would in a skillet, with char and smoke flavor a solid pan cannot give.
Why It PerformsPerforated floor: Dime-sized holes let direct flame and smoke reach the food, so vegetables char and shrimp pick up grill flavor instead of steaming.Long handle for tossing: A single long handle lets you shake and toss the pan one-handed, the way you would a skillet on the stove.Deep, sloped walls: Food stays in the pan when you shake or toss it, and the walls make it easy to push ingredients from a hot zone to a cooler one.Built for fire: Carbon steel takes the direct heat of a grill or open fire without coatings to protect.Improves with use: The seasoning darkens and the surface becomes more slick each time the pan is cooked in and oiled.
What It Does BestShishito peppers, sliced onions, and mixed grilled vegetablesShrimp, scallops, and other small seafoodChicken wingsGrilled fruit such as peaches and pineapple
Choosing the Right Made In PanFor a perforated pan with two loop handles that sits compactly on the grate and lifts with both hands, see the Made In 12-inch Seasoned Carbon Steel Grill Basket. For searing on a stovetop, in the oven, or over a grill with a solid floor, the Made In 12-inch Seasoned Carbon Steel Frying Pan is the better choice. For smash burgers and breakfast for a crowd on the grill, the Made In Professional Carbon Steel Griddle gives a large, flat surface. Keep the pan in shape with Made In Carbon Steel Seasoning Wax and the Made In Carbon Steel Cleaning Set. Learn More

The Made In Seasoned Carbon Steel Grill Basket keeps small and sliced foods on the grill and out of the fire. Its 53 perforations let flame and smoke reach the food, while the solid rim and sloped walls hold shrimp, shishito peppers, and chopped vegetables that would otherwise fall between the grates. Two loop handles make it easy to set the basket on a gas grill, a charcoal kettle, or a campfire grate, then lift it off full with both hands.
Why It PerformsPerforated floor: Dime-sized holes let direct flame and smoke reach the food, so vegetables char and shrimp pick up grill flavor instead of steaming.Two loop handles: Short handles on opposite sides take up less room on the grate than a long handle and give a secure two-handed grip when the basket is full and hot.Sloped walls: Food stays in the basket when you shake it, and the walls make it easy to push ingredients from a hot zone to a cooler one.Built for fire: Pre-seasoned 2 mm carbon steel takes the direct heat of a grill or open fire with no coating to protect, and the seasoning darkens and grows slicker with use.
What It Does BestShishito peppers, onions, and tomatillosShrimp and other small seafoodChicken wingsGrilled fruit and mixed vegetables
Choosing the Right Made In PanFor a perforated pan with a long handle for one-handed tossing, see the Made In 12-inch Carbon Steel Perforated Grill Frying Pan. For smash burgers and breakfast for a crowd on the grill, the Made In Professional Carbon Steel Griddle gives a large, flat surface. Keep the basket in shape with Made In Carbon Steel Seasoning Wax and the Made In Carbon Steel Cleaning Set. Learn More

The 8-inch Alu Pro 5 is an egg pan. Its ceramic nonstick surface releases an omelet or a fried egg with very little fat, and the pan is light enough to flip food with a turn of the wrist.Ceramic coatings last longest with moderate heat. Demeyere recommends low to medium heat for this pan, and higher settings wear the surface faster without improving an egg. The body is cold-forged aluminum, which heats quickly, and an induction plate in the base lets the pan work on every type of cooktop.Customers who cook for more than two can step up to the 10-inch Alu Pro 5, which fits three or four eggs at once. For searing meat at high heat, a stainless pan such as the Industry 5 8-inch fry pan is the better tool, since it can take the heat that a nonstick surface should not. Our Demeyere cookware guide explains where each collection fits. Learn More

SpecificationsConstruction: 5-ply stainless clad, 2.7 mm thick: 18/10 (304-grade) stainless steel cooking surface, aluminum and aluminum alloy core, ferritic stainless steel exteriorTotal diameter: 21.6 cm (8.5 in.)Cooking surface diameter: 12.7 cm (5 in.)Depth: 4.4 cm (1.75 in.)Total height (with handle): 7 cm (2.75 in.)Total length (with handle): 38.1 cm (15 in.)Weight: 0.79 kg (1.75 lb.)Oven and broiler safe to: 427°C (800°F)Cooktops: Gas, electric, and induction. The ferritic stainless exterior makes the pan induction-ready without a bolted-on plate.Made without: PFAS, PFOA, PTFE, lead, cadmium, and BPA; third-party tested for safetyOrigin: Made in ItalyWarranty: Made In lifetime warrantyRecognition: Made In’s Stainless Clad Frying Pan was named “Best Overall Stainless Steel Frying Pan” by Food Network.Tips for Best ResultsPreheat the empty pan over medium heat before adding fat. A small pan heats quickly, so it needs less time than a 10- or 12-inch pan.Let proteins release on their own once a crust forms rather than forcing them loose.Dishwasher safe, though hand washing is recommended to keep the finish bright.Heat and cool the pan gradually. Plunging a hot pan into cold water can cause warping.Heat tint and light discoloration are normal with stainless steel and do not affect performance.If stacking, place a Made In Silicone Pan Protector 8 inch or a towel inside the pan to prevent scratches..merchant-expertise { font-family: system-ui, -apple-system, sans-serif; max-width: 800px; color: #4f1603; line-height: 1.5; } .merchant-expertise h3 { font-size: 24px; font-weight: 900; color: #000000; margin-bottom: 24px; font-style: italic; border-bottom: 2px solid #cbc5b9; padding-bottom: 8px; } .expertise-block { margin-bottom: 20px; padding: 16px; border: 1px solid #e2e8f0; border-radius: 12px; } .expertise-block h4 { text-transform: uppercase; font-size: 10px; letter-spacing: 0.1em; margin: 0 0 8px 0; font-weight: 900; color: #000000; } .expertise-block p { margin: 0; font-size: 14px; font-weight: 500; color: #000000; } .expertise-block a { color: #2c041c; font-weight: 700; text-decoration: underline; } .expertise-block.fits { background: #acc2d0; border-color: #7999ae; } .expertise-block.excels { background: #f6f6de; border-color: #d0d0aa; } .expertise-block.vs { background: #bda2b3; border-color: #9f7992; } .expertise-block.chefs { background: #d4dac0; border-color: #aeb691; } .expertise-block.cons { background: #f1eee7; border-color: #cbc5b9; } .expertise-block blockquote { margin: 0; font-style: italic; color: #000000; font-size: 14px; border-left: 3px solid #000000; padding-left: 12px; } .expertise-footer { font-size: 10px; color: #867b65; font-style: italic; margin-top: 12px; }When We Recommend the Made In 8-inch Stainless Clad Frying PanWho it Fits BestLine cooks working high-volume stations, dedicated home cooks who want a precise small pan, and anyone reducing small batches of sauce.Where it ExcelsIt stays hot when cold proteins hit the surface, and the 5-ply build carries more thermal mass than a typical 3-ply pan of the same size, so small sears and reductions stay under control.Professional ComparisonsCompared with All-Clad’s D3 line, a common benchmark for stainless cookware, 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.Chef Feedback“Kitchen crews love the handle geometry; it’s designed with a ‘hollow’ center that stays remarkably cool to the touch.”Trade-offs & ConsiderationsThe pan is heavier than budget stainless options, which may matter for cooks with wrist concerns or those who toss food often. Like all bare stainless, it is not naturally nonstick; delicate foods release best with a fully preheated pan and enough fat.Expertise provided by Knife Merchant, culinary tool specialists since 1996. Learn More

Ten inches is the useful middle size in nonstick, wide enough for three or four eggs, a stack of pancakes cooked two at a time or a delicate fish fillet that would tear in a stainless pan. The Alu Pro 5 10-inch has a ceramic nonstick surface and a broad 8.5-inch flat base.Cold-forged aluminum heats fast and spreads that heat evenly across the base. An induction plate is built into the bottom, and Demeyere says the base resists warping. Keep the burner at low to medium, as Demeyere advises for this coating; the aluminum reaches cooking temperature quickly, so there is no need for high heat.The 8-inch Alu Pro 5 is the size for one or two eggs, and the 12-inch handles family breakfasts. A nonstick pan for eggs and fish works well beside a stainless pan for searing, such as the Industry 5 9.5-inch fry pan. The Demeyere cookware guide explains where nonstick fits beside stainless. Learn More