Carbon Steel Cookware

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

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 8-inch Seasoned Carbon Steel Frying Pan is the small, quick-heating pan for cooking one portion well. It brings the searing ability and heat retention of carbon steel to tasks a larger pan handles poorly: a single egg, a handful of scallops, a pan of toasted nuts or whole spices. At this size, carbon steel comes up to temperature quickly on any burner, and the pan is light enough to swirl, toss, and pour from one hand. It also packs easily for the grill or a camping trip.
Why It PerformsSeasoned at the factory: Made In applies the first two coats of seasoning, a blend of shea nut oil and coconut oil, before the pan ships. Those coats are the most difficult to build at home, so the pan cooks well from its first use and develops a darker, slicker patina over time.Stamped from one disc of steel: The body is a single piece of stamped carbon steel, with no coating to chip or wear away. Made In rates it at roughly half the weight of cast iron, which at this size makes one-handed tossing and pouring easy.Concentrated heat: A small floor over a standard burner heats evenly and quickly, which suits short, hot tasks such as blistering peppers or searing a single portion of fish.Sloped walls: The flared sides make it easy to toss food, baste with butter, and slide an egg onto a plate.Hollow Stay Cool Handle: The hollow handle slows the transfer of heat and remains comfortable to grip during stovetop cooking.
What It Does BestFried eggs and omelets for one, once the seasoning has maturedToasting nuts, seeds, and whole spicesSearing scallops, a small fish fillet, or a single chopBlistering shishito peppers and charring small vegetablesCooking over a camp stove, grill, or campfire
Choosing the Right Made In PanFor two portions, the Made In 10-inch Seasoned Carbon Steel Frying Pan is the everyday size; the Made In 12-inch Seasoned Carbon Steel Frying Pan handles family-size batches. Cooks who want eggs to release from the first day, without building seasoning, should compare the Made In 8-inch ProCoat Non-Stick Fry Pan or the Made In 8-inch CeramiClad Non-Stick Frying Pan. 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 Made In Carbon Steel Griddle turns two burners into one long, flat cooking surface. It fits across the front and back burners of a standard range, so one end can run hot for searing smash burgers while the other stays gentle for eggs or toasting buns. Take it outside and it works the same way on a grill or over an open fire.
Why It Performs4 mm carbon steel: The heavy plate holds its temperature when a batch of cold patties or pancake batter goes on, so the first and last pieces brown alike.Two heat zones: Spanning two burners lets you sear on one side and finish or hold food warm on the other.Raised, welded handles: The hand-welded handles stand up off the surface, leaving room for oven mitts when lifting the griddle from the grill or oven.Seasoning that builds: The griddle arrives seasoned, and the surface grows darker and slicker with every cook.
What It Does BestSmash burgers and griddled onionsPancakes, French toast, eggs, and bacon for a crowdHash browns and grilled cheeseTaco night: tortillas, peppers, and onions side by side
Choosing the Right Made In PieceFor grilling small vegetables and shrimp where you want flame contact, the Made In 12-inch Carbon Steel Perforated Grill Frying Pan lets fire through. For pizza and flatbread in the oven, see the Made In 12.6-inch Seasoned Carbon Steel Pizza Steel. Maintain the seasoning with Made In Carbon Steel Seasoning Wax. Learn More

The Made In Seasoned Carbon Steel Pizza Steel is for home pizza makers chasing a browned, crisp bottom crust from an ordinary oven. The round carbon steel plate preheats with the oven, and its 86 perforations let moisture escape from under the dough, so the base bakes crisp instead of soft. It works on the grill too, for pizza nights outdoors.
Why It PerformsPerforated for crisp crust: The holes let steam escape from under the dough and expose the crust to direct heat, which is what browns the bottom.Carbon steel for high heat: Carbon steel handles a fully preheated oven or a hot grill, the temperatures thin, blistered pizza needs.Lighter than cast iron: Made In rates its carbon steel at about half the weight of cast iron, so the steel is easy to slide in and out of the oven.Pre-seasoned release: The factory seasoning helps dough release cleanly and grows slicker with use.
What It Does BestNeapolitan-style and thin-crust pizzaReheating leftover pizza with a crisp baseFlatbreads, naan, and pitaGrilled pizza on a gas or charcoal grill
Choosing the Right Made In PieceFor larger batches of flatbread or breakfast on the stovetop, the Made In Professional Carbon Steel Griddle spans two burners. Keep the seasoning in good shape with Made In Carbon Steel Seasoning Wax. 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

A Chef’s Precision Tool for the Perfect Maillard Reaction Standard roasting pans often fail where it matters most: temperature recovery and corner-to-corner browning. Legendary Chef Tom Colicchio partnered with Made In to solve these exact issues. The result is the Made In Carbon Steel Roasting Pan, a vessel that combines the searing power of cast iron with the responsiveness of stainless steel. Forged in Sweden, this pan is designed for the professional who treats a roast not just as a meal, but as a technical process of heat management. Why Carbon Steel Wins the Roast Unlike traditional stainless clad roasters that can struggle with 'hot spots' on the stovetop, this 2.0mm thick carbon steel body maintains an even, high-energy thermal mass. This allows you to sear your protein directly on the burner to develop a deep, rich fond, then move immediately into the oven without losing heat. The high, straight walls are specifically engineered to keep moisture locked within the roast while ensuring the exterior achieves a crisp, golden-brown finish. This is particularly effective for high-heat poultry roasting, where achieving crispy skin without drying out the breast meat is the ultimate challenge. Designed for the In-The-Weeds Workflow This roaster isn't just about the finish; it’s about the process. The rounded edges prevent ingredients from getting trapped in sharp corners, making deglazing and whisking pan sauces remarkably efficient. It arrives naturally non-stick (after initial seasoning) and is completely free of PFAS, PFOA, and PTFE. Whether you are preparing a 12-lb holiday turkey or a heavy crown roast, the included roasting rack keeps the meat elevated for 360-degree airflow, ensuring the bottom of your roast never turns soggy. This is a lifetime-warranty heirloom piece designed to endure the rigors of a professional kitchen and the high expectations of a master chef. Learn More

The Made In Seasoned Carbon Steel Wok brings restaurant-style stir-frying to a home range. Its flat base sits steady on induction, electric, and gas burners without a wok ring, and the conical walls rise high enough to toss noodles and fried rice without spilling. Thin carbon steel heats quickly, and the pre-seasoned surface means it is ready for the first stir-fry.
Why It PerformsFlat base, conical walls: The small flat center makes full contact with a flat burner for intense heat, while the sloped sides give room to push cooked food away from the heat.Light, responsive steel: 1.5 mm carbon steel heats and cools quickly when you adjust the burner, which is what stir-frying needs.Stay Cool handle: The long, riveted stainless steel handle stays comfortable while tossing.Seasoning that builds: The surface darkens and grows slicker with each use.
What It Does BestStir-fries and fried riceLo mein and other tossed noodlesDeep-frying and shallow-fryingSearing proteins and caramelizing saucesBraising and steaming with a rack
Choosing the Right Made In PanFor searing steaks and making pan sauces, the Made In 12-inch Seasoned Carbon Steel Frying Pan gives a wider flat floor. Keep the wok seasoned with Made In Carbon Steel Seasoning Wax, and clean it with the Made In Carbon Steel Cleaning Set. Learn More