Made In 11-inch Tom Colicchio Carbon Steel Frying Pan

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 Performs

• Thicker 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 Best

• Steaks, chops, and burgers with a deep crust
• Scallops and fish with crisp skin
• Searing on the stove and finishing in the oven
• Pan sauces made from the fond

Choosing the Right Made In Pan

Colicchio’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.