Made In 10-inch Seasoned Carbon Steel Frying Pan

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 Performs

• Factory 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 Best

• Searing steaks, chops, and scallops to a deep, even crust


• Pan-roasting chicken thighs, starting on the burner and finishing in the oven


• Charring peppers, onions, and other vegetables on an outdoor grill


• Crisping potatoes, hash, and fried rice


• Frying eggs and cooking delicate fish once the seasoning has matured

Choosing the Right Made In Pan

The 10-inch pan sits between the Made In Seasoned Carbon Steel Frying Pan 8", sized for single portions, and the Made In Seasoned Carbon Steel 12-inch 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 ProCoat Non-Stick Fry Pan 10" or the Made In CeramiClad Non Stick Pan 10". For wine reductions, tomato sauces, and other acidic dishes that can strip seasoning, the Made In Stainless Clad 10" Frying Pan is the better tool.