Fry Pans

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 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 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

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

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