Stainless Steel Cookware

The 13 1/2-quart sauce pot is a large-batch pot for caterers, restaurants and home cooks who put up sauce or stock in quantity. Its 32 cm base reduces liquid faster than a tall stock pot of the same volume.The base fuses an aluminum core between layers of 18/10 stainless steel, so a full pot holds a steady simmer without scorching. The matching lid is the 32 cm Excellence lid, and the 12 1/2-inch brasier takes the same lid.
For Caterers and Large HouseholdsA 13 1/2-quart pot is sized for the cook who makes stock once and freezes it in portions, or who cooks for events: a large batch of gumbo, a pot of mulled cider or a seafood stew for twelve. Its 32 cm base suits a large burner or an induction zone of matching size. The 12 1/2-inch brasier and the 19-quart stock pot share its lid. 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

This lid fits all Matfer Bourgeat Excellence pots and pans with item numbers ending in 32. In the pieces we carry, that is the brasier, 12 1/2 inches, sauce pot, 13 1/2 quarts, stock pot, 19 quarts.It is made of the same heavy 18/10 stainless steel as the cookware, with a welded loop handle, and it is dishwasher safe. A lid matters most for braising and for bringing water to a boil quickly; it also keeps a simmering stock from reducing too fast. Learn More

The 19-quart Excellence pot is built on the wide 32 cm base, so it heats and reduces faster than a tall pot of similar capacity. It suits gallons of stock, a batch of chili for a festival or a seafood boil for a family reunion.The handles are welded and watertight for a secure lift when full, and the rim is reinforced for a clean pour. The 32 cm Excellence lid fits it, as well as the 13 1/2-quart sauce pot.
Choosing the Largest PotAt 19 quarts on a wide 32 cm base, this pot reduces faster than a tall pot of the same volume, which makes it suited to large-batch sauces as well as stock. It needs a large burner or a matching induction zone to heat evenly. If you need height more than width, the 18-quart stock pot is the taller, narrower choice for long-simmered stocks. Learn More

The Matfer Bourgeat Excellence 12 1/2-inch brasier is sized for grand-scale cooking, from braising a whole leg of lamb to simmering a cassoulet for a gathering. Its wide base gives room to brown a large cut without crowding.The two handles are welded and watertight, and the reinforced rim pours cleanly. The matching lid is the 32 cm Excellence lid, which also fits the 13 1/2-quart sauce pot and the 19-quart stock pot.
Holiday and Batch CookingThe 12 1/2-inch brasier is the pan for the meals that feed a table of eight or more: a braised brisket, coq au vin from two whole chickens, or a large pan of stuffed peppers baked in sauce. It is also useful for blanching and shocking vegetables in batches, since its width lets you lift them out quickly with a spider. Lift a full brasier with both handles and oven mitts; at this size it is heavy. Learn More

Widest of the fry pans in Demeyere’s lighter stainless collection, the Industry 5 12.5-inch is big enough to sear a spatchcocked chicken or to brown the meat for a large pot of chili in two batches. A helper handle opposite the main handle gives you a second grip when the pan is full.Demeyere clads the pan in five layers with a thick aluminum core, and its 10.2-inch base stays flat on the cooktop as it heats. Demeyere’s Silvinox treatment, an electrochemical process that removes impurities from the steel, adds durability and leaves a lasting shine that is easy to clean, and dripless rims make it simple to pour off sauces and liquids. A pan this broad needs a burner to match. Demeyere advises a burner or induction zone that matches the base, so measure your largest burner before choosing this pan over the 11-inch.Cooks who mainly cook for four will find the Industry 5 11-inch fry pan easier to lift and to fit in a cabinet. If heat retention matters more than weight, the Atlantis Proline 12.6-inch is the heavier seven-layer version. See our Demeyere cookware guide for help choosing between the two collections. Learn More

The Made In 12-inch Stainless Clad Frying Pan is a professional-grade, 5-ply stainless pan built for high-heat searing, browning, and oven finishing, and sized for cooking several portions at once. It holds several chicken thighs or a full batch of vegetables in a single layer without crowding, which is what separates a deep sear from a steamed, gray one.
Why It PerformsFully clad from floor to rim: The conductive layers extend up the walls, so heat stays even across the full 12-inch surface, edge to edge.Built for fond: A bare stainless surface browns proteins and builds the browned bits that become a pan sauce when deglazed with wine or stock.Broiler-ready heat rating: The pan’s rating is well above that of nonstick cookware, so it moves from the burner straight under the broiler.Stay Cool Handle: The hollow stainless handle slows the transfer of heat and remains comfortable to grip on the stovetop.Rolled rim: Sauces and rendered fat pour cleanly without dripping down the side.
What It Does BestSearing steaks, chops, and chicken thighs for a familyBuilding and reducing pan saucesBrowning a full batch of vegetables or mushrooms in one layerShallow frying cutletsFinishing dishes under the broilerStainless is not the best choice for eggs or other delicate, low-fat cooking, where a nonstick surface performs better. It excels instead at high-heat browning and fond-building, which a nonstick coating cannot deliver.
How It ComparesCompared with All-Clad’s 12-inch D3 fry pan, a common benchmark in this category, 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. The two pans are similar in size. Made In’s Stainless Clad Frying Pan was named “Best Overall Stainless Steel Frying Pan” by Food Network.The same pan comes in the Made In 10-inch Stainless Clad Frying Pan and the Made In 8-inch Stainless Clad Frying Pan, which suit smaller households and single servings. For eggs and fish, pair it with the Made In 12-inch ProCoat Non-Stick Fry Pan or the Made In 12-inch CeramiClad Non-Stick Frying Pan. Learn More

The Made In Stainless Clad Rondeau is the pan for one-pot cooking at its most efficient: sear a batch of chicken thighs, sauté the aromatics in the rendered fat, deglaze, add stock, and braise, all without changing vessels. A rondeau sits between a sauté pan and a Dutch oven. It is shallow enough to whisk a sauce or turn meat easily, yet deep enough to hold the liquid for a slow braise. The 6-quart size suits family meals and weeknight batch cooking.
Why It PerformsWide, flat cooking floor: More surface area means less overlap, so more pieces of meat or vegetables touch the pan at once and brown rather than steam. The broad, low shape also reduces sauces faster than a tall pot.Fully clad construction: Layers of stainless steel and aluminum carry heat from the base up the walls, so a risotto or a braise cooks evenly to the edges without scorching.Two loop handles: Short loop handles in place of a long stick handle take up less room on the stovetop and in the oven, make a full pan easier to carry with both hands, and allow the rondeau to go straight to the table for serving.Fitted lid: The included lid holds in moisture for long, gentle braises on the burner or in the oven.Rolled rim: Braising liquid and sauces pour cleanly without dripping down the side.
What It Does BestBraised chicken thighs, short ribs, and coq au vinRisotto, paella-style rice dishes, and creamy polentaBolognese and other long-simmered saucesSearing large batches of meat for stewsShallow-poached fish and shakshuka
Choosing the Right Made In PanFor larger gatherings and holiday cooking, the Made In 10-Quart Stainless Clad Rondeau offers the same design with more capacity. Cooks who prefer a long handle for tossing and stirring at the stove should compare the Made In 3.5-Quart Stainless Clad Sauté Pan. The rondeau also complements the Made In Stainless Clad 10-Piece Cookware Set, which includes no wide braising vessel. Learn More