Fry Pans

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

The Tom Colicchio Carbon Steel Frying Pan started with a pan the chef bought at Zabar’s in the 1980s and cooked with for decades. Made In spent 18 months working with Colicchio, using 3D scanning to capture the shape of that pan, then built it in thicker Swedish carbon steel with a long, solid brass handle. The result is a limited-edition searing pan that feels like a well-used favorite from the first cook.
Why It PerformsThicker steel: At 2.5 mm, the pan is heavier gauge than Made In’s standard 2.0 mm carbon steel, so it holds more heat when a cold steak hits the surface.Broad, flat floor: The wide cooking surface gives room to sear without crowding, and the tapered walls make flipping and basting easy.Solid brass handle: The long, riveted handle reaches to the back of a hot oven, and the brass darkens with age along with the pan.Pre-seasoned: The pan arrives seasoned and ready to cook, and the surface becomes slicker each time it is used and oiled.
What It Does BestSteaks, chops, and burgers with a deep crustScallops and fish with crisp skinSearing on the stove and finishing in the ovenPan sauces made from the fond
Choosing the Right Made In PanColicchio’s design also comes as the Made In Tom Colicchio Carbon Steel Roasting Pan. For an everyday carbon steel pan, see the Made In 10-inch Seasoned Carbon Steel Frying Pan. Keep the seasoning in shape with Made In Carbon Steel Seasoning Wax. Learn More

The Tradition 9 1/2-inch pan is a stainless steel fry pan with a thick sandwich base, for cooks who want to sear and build a pan sauce rather than rely on a coating. It suits two chicken breasts, a pair of pork chops or scallops for two.Stainless does not react with wine, citrus or tomato, so the fond left after searing can be deglazed into a sauce in the same pan.Matfer cookware is bought by home cooks as well as professionals. For an uncoated pan that seasons instead, compare the Matfer black carbon steel fry pan. Learn More

If you are buying one black steel pan for a household of one or two, this is the size. A 9.5-inch surface takes a thick pork chop, two chicken thighs skin side down, or a pair of eggs with room to spare, and it is light enough to toss vegetables with a flick of the wrist.Black steel holds enough heat to sear well and develops a seasoned, slick surface over the first weeks of use. Customers most often ask how to season it; the steps are below. Note that the handle is riveted to the pan.Those who want to bake cornbread or tarte Tatin in carbon steel should look at Matfer Bourgeat black steel pans, which have welded handles. For stovetop cooking, Paderno is the lower-priced alternative to Matfer and Made In.Other SizesSmaller: 7.125-inch and 7.875-inch. Larger: 12.5-inch and 14.125-inch. For a 9.5-inch pan that tolerates acidic sauces, see the Paderno Series 2500 Stainless Steel Fry Pan. Learn More

The 9 1/2-inch Elite Pro is the egg pan of the set: two or three eggs, an omelette, or a delicate fillet of sole that would stick to bare steel.The Elite Pro 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 Matfer Exoglass Pelton spatula. For high-heat searing, a black carbon steel fry pan is the better pan. Learn More

The 9 1/2-inch pan is a practical first carbon steel skillet for a home cook: big enough for three or four eggs, two chicken thighs or a pan of sautéed mushrooms, and still light enough to move with one hand.Carbon steel heats faster than cast iron and responds quickly when you turn the burner down, which suits eggs and fish. With seasoning it becomes slick enough for fried eggs without a coating.If you plan to bake in carbon steel, choose a pan with a welded handle, like this one, over a riveted pan. The next size up is the 10-inch pan. Learn More

For one stainless fry pan to cover weeknight dinners for two, the Industry 5 9.5-inch is a sensible size. Its 7-inch flat base holds two chicken thighs skin side down or a pair of burgers, and the flared sides let a spatula slide under food at the edge.The pan is fully clad, meaning its five layers and aluminum core run up the walls as well as across the base. A TriplInduc base designed for induction sits underneath, and Demeyere engineers it to resist warping under heat. The handle is welded with no rivets, which removes the usual place for carbonized grease and bacteria to build up, and the smoothly curved interior makes whisking and wiping simple. A folded, dripless rim gives clean transfers of sauces and fat. The pan has enough thermal mass to hold its heat without the wrist fatigue of heavy cast iron, a balance suited to tossing pasta or flipping omelets on a busy line.Set beside the Atlantis Proline 9.4-inch, this pan is about a quarter lighter, which makes a difference when you tilt it to baste or pour off fat. Atlantis holds heat a little longer for a hard sear; Industry 5 is quicker to pick up and move. It is heavier and holds heat more steadily than an All-Clad D3 pan without the weight of Atlantis, which makes it a practical middle ground for daily professional use. Need more room? The Industry 5 11-inch serves four, and the 8-inch is the egg pan of the collection. Read our Demeyere cookware guide for a full comparison of the collections. 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

A 9.5-inch stainless fry pan is the size most cooks reach for when the job is two chicken breasts, a pair of fish fillets or a batch of scrambled eggs. Paderno’s Series 2500 version is built for professional kitchens in Italy, with an aluminum core between layers of stainless steel so the heat spreads across the base instead of collecting over the burner.Stainless steel will not react with wine, tomatoes or citrus, so it handles pan sauces and deglazing that would strip the seasoning from a carbon steel pan. Food sticks if the pan goes in cold; preheat it, add the fat, and let proteins release on their own before turning them. The hollow handle is riveted to the body and stays cooler on the stovetop than a solid one.For a lighter, less expensive pan that develops a nonstick surface with use, see the Paderno 9.5-inch Black Steel Frying Pan. Learn More