Fry Pans

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

An 11-inch fry pan cooks for three or four, and this Atlantis Proline adds a helper handle opposite the long one, so a pan this solid can travel from burner to oven with both hands on it. Its 8.7-inch flat base fits three steaks or a batch of mushrooms browned in a single layer without crowding.Seven bonded layers wrap a core of aluminum, from the base up the walls. The mass of the pan is the point. When cold meat hits the surface, the pan gives up less of its heat, and the crust forms before juices begin to pool. Its TriplInduc base makes it fully induction compatible, and Demeyere rates that base 30 percent more efficient on induction than competing designs.Customers deciding between this pan and the 12.6-inch Proline should measure the largest burner first. The bigger pan has a 10.2-inch base, and Demeyere advises matching the burner or induction zone to the base. For two people, the 9.4-inch Proline is easier to handle. Our Demeyere cookware guide explains how Atlantis compares with the lighter Industry 5 collection. Learn More

The Ultimate Everyday Pan, Redefined. The 10.25-inch fry pan is the cornerstone of every kitchen, and the Scanpan HAPTIQ elevates this essential tool to a new level of performance. Meticulously engineered in Denmark, this pan is the answer for cooks who demand the flawless searing of a professional steel skillet but crave the effortless cleanup of non-stick. It's the do-it-all pan, perfected. The secret is HAPTIQ's revolutionary hybrid technology. A 5-ply clad body with a responsive aluminum core ensures heat spreads quickly and evenly for edge-to-edge cooking consistency. This is topped with Scanpan's commercial-grade STRATANIUM+ non-stick surface. Its unique micro-texture allows you to achieve a deep, flavorful crust on steaks, chicken, and fish—a feat previously impossible on traditional non-stick. From a delicate omelet that slides right out to a perfectly crusted salmon fillet, this pan delivers uncompromising results. With a striking mirror-polish exterior and an ergonomic stay-cool handle, the HAPTIQ fry pan is a masterpiece of form and function, designed to be the most trusted and versatile pan in your collection. Learn More

The Matfer Bourgeat Tradition 11-inch fry pan has a stainless steel body, which is resistant to corrosion, and it is induction ready. The 11-inch size browns four chicken thighs or a pound of mushrooms without crowding.Its sandwich base spreads heat evenly enough to sear across the full pan, and the sloped sides make it easy to slide an omelette or a fillet out onto the plate.For an uncoated pan that seasons instead, compare the Matfer black carbon steel fry pan. Learn More

An 11-inch fry pan cooks for a family: four chicken thighs, a full batch of hash browns or a skillet cornbread. The Matfer Bourgeat 062004 is a heavy duty, high quality steel pan with a strong steel handle, and it is ok to use on all heating elements, including induction.At this size the pan becomes a stovetop-to-oven tool as much as a skillet. The welded handle tolerates oven heat, so you can sear and then roast a spatchcocked chicken in the same pan.A welded handle is the better choice when you plan to bake in carbon steel. Compare the 11 3/4-inch pan for larger batches. Learn More

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

This set pairs Made In’s 10-inch and 12-inch CeramiClad 2.0 nonstick frying pans, finished in Sand with Antique Brass Stay Cool handles. The 10-inch pan covers everyday eggs, pancakes, and a couple of fish fillets. The 12-inch pan takes over for family breakfasts and larger batches. Both have a ceramic surface made without PFAS or PTFE over Made In’s 5-ply stainless clad body.
Why It PerformsCeramiClad 2.0 coating: Made In rates its second-generation ceramic as 43% more durable than the original CeramiClad, with 40% better food release.Stainless body instead of thin aluminum: Layers of stainless steel and aluminum run from the base to the rim, so heat spreads evenly across the floor and up the curved walls.Two sizes, one technique: Both pans share the same depth and curved profile, so an omelet flipped in the 10-inch pan flips the same way in the 12-inch.Oven ready: The pans carry a higher oven rating than Made In’s ProCoat nonstick, so frittatas and skillet dishes can finish in the oven.
What It Does BestEggs, omelets, and frittatasPancakes, crepes, and French toast in batchesDelicate white fish and crab cakesSautéed vegetables with little oil
Choosing the Right Made In PanFor searing and pan sauces, which call for bare stainless rather than nonstick, the Made In 2-Piece Stainless Clad Frying Pan Set, Antique Brass matches these pans in size and handle finish. To make the move to nonstick across every pan, the Made In 7-Piece CeramiClad Non-Stick Cookware Set, Antique Brass adds a sauté pan, a saucepan, and a stock pot. Each size is also sold on its own with stainless handles: the Made In 10-inch CeramiClad Non-Stick Frying Pan and the Made In 12-inch CeramiClad Non-Stick Frying Pan. Learn More