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Made In Cookware - 12" Blue Carbon Steel Frying Pan - (Like Cast Iron, but Better) - Professional Cookware - Crafted in France - Induction Compatible

4.1 4.1 out of 5 stars 421 ratings

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Brand Made In
Material Carbon Steel
Special Feature Induction Stovetop Compatible
Color Black and Silver
Capacity 4.31 Pounds

About this item

  • Total Diameter: 12.5” | Cooking Surface Diameter: 9.25” | Height (with handle): 4.5" | Depth: 2.25 | Length (with handle): 21.5”
  • The Ultimate Hybrid - Combining cast iron's heat retention and slick properties with Stainless Steel's heat control, lightness, and cooking speed
  • Increadibly Durable - Handles heat up to 1200F, enduring decades of use
  • Ready for Anything - From stovetop to grill to open flame, this induction compatible pan is perfect for both indoor and outdoor use
  • Loved by Chefs Worldwide - Made In Carbon Steel delivers restaurant-quality sears on proteins and veggies while developing a mesmerizing non-stick surface with proper seasoning and regular use
  • Made in France - Proudly crafted by artisans in France from premium metals to ensure you receive the highest-quality, professional-grade cookware

Additional Details

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From the brand


Product Description

Carbon Steel
CARBON shippable
update compatible image desktop
Carbon Comp Chart
founder image new spacing

Trusted by the World's Finest Chefs

CS Griddle + Grill Press new comparison chart image

CS Griddle + Grill Press

10 inch seasoned carbon steel frying pan

Seasoned 10"CS Frying Pan

12-inch seasoned carbon steel frying pan

Seasoned 12"CS Frying Pan

12 inch carbon steel wok

12" Carbon Steel Wok

Roasting Pan New Comparison chart image

Carbon Steel Roasting Pan

4

12" CS Frying Pan

KIT

3 Piece Carbon Steel Set

Customer Reviews
4.1 out of 5 stars
61
4.2 out of 5 stars
89
4.3 out of 5 stars
114
4.2 out of 5 stars
291
4.3 out of 5 stars
61
4.1 out of 5 stars
421
3.9 out of 5 stars
10
Price
$109.00 $129.00 $139.00
Dimensions
24 x 10.5 x 1.5 inches 19 x 7.5 x 4.5 inches 21.5 x 9.25 x 4.5 inches 21.5 x 5.5 x 5.25 inches 18 x 10 x 4.25 inches 21.5 x 9.25 x 4.5 inches Multi
Weight
9.9 lbs 3 lbs 4.31 lbs 4.38 lbs 5.56 lbs 4.31 lbs Multi
Construction
Carbon Steel Carbon Steel Carbon Steel Carbon Steel Carbon Steel Carbon Steel Carbon Steel
Handle Material
Carbon Steel Stainless Steel Stainless Steel Stainless Steel Stainless Steel Stainless Steel Stainless Steel
Oven Safe Up to 1200F
Induction Compatible
Naturally Non Stick
Electric Safe
Glass Safe
Ceramic Safe
Manufacturer
Made In Made In Made In Made In Made In Made In Made In

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Made In Cookware - 12" Blue Carbon Steel Frying Pan - (Like Cast Iron, but Better) - Professional Cookware - Crafted in France - Induction Compatible


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This Item
Made In Cookware - 12" Blue Carbon Steel Frying Pan - (Like Cast Iron, but Better) - Professional Cookware - Crafted in France - Induction Compatible
Made In Cookware - 12" Blue Carbon Steel Frying Pan - (Like Cast Iron, but Better) - Professional Cookware - Crafted in France - Induction Compatible
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Mauviel M'Steel Black Carbon Natural Nonstick Frying Pan With Iron Handle, 11-in, Suitable For All Cooking Surfaces, Made in France
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PriceCurrently unavailable.$139.00$109.00$99.00$139.00$95.00
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Get it as soon as Sunday, Jan 26
Get it as soon as Sunday, Jan 26
Get it as soon as Sunday, Jan 26
Get it as soon as Sunday, Jan 26
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Customer reviews

4.1 out of 5 stars
421 global ratings

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Customers say

Customers find the saute fry pan to be a good choice for cooking steaks and other dishes. It has a sturdy construction and is built to last. Many customers are satisfied with its performance. However, opinions differ regarding the weight, heat distribution, non-stick coating, ease of cleaning, and value for money.

AI-generated from the text of customer reviews

35 customers mention "Cooking ability"28 positive7 negative

Customers like the cooking ability of this pan. They say it's great for pan frying steaks, searing, and cooking in general. The pan is versatile and easy to use once seasoned.

"...Everything cooks wonderfully in the pan and I love the feel, weight, and folded sides that keep my food in the pan perfectly...." Read more

"This is obviously an excellent pan for cooks experienced in seasoning a skillet. First the black shipping coating must be scrubbed off...." Read more

"The most versatile pan I have ever had. Learn to season it and let her rip." Read more

"...It also did not pass the fried egg test with several tablespoons of beef tallow...." Read more

22 customers mention "Build quality"22 positive0 negative

Customers appreciate the saute fry pan's sturdy construction and good build quality. They find it heavy and well-built, with a nice heft. The carbon steel pan is a great option, but not ideal for induction stoves. While it's easy to keep seasoned, it still requires constant touch-ups.

"Purchased this pan because of the quality craftsmanship and the high oven temperature rating...." Read more

"...That being said it’s still a high maintenance item requiring constant touch ups to the seasoning. Pros:..." Read more

"...Skillet. Heavy weight and very tough feeling with a nicely curved stainless handle...." Read more

"...It doesn’t. Don’t get me wrong, it’s not a bad pan. The construction is top notch and it has held up well for 6 months of almost daily use...." Read more

14 customers mention "Performance"14 positive0 negative

Customers appreciate the saute fry pan's performance. They say it works well for stir-fries and searing, with a nonstick surface that becomes even more durable with use. The side curvature allows for easy cleaning. Some customers find it roomy and nearly a wok-like cooking surface.

"...the balance of flat space to side curvature - it's worked well for both stir frys and searing." Read more

"...Pros: Achieves great results getting a nice crust on steaks, 10/10 for searing meats in general..." Read more

"This is a beautiful pan that works great. Solid, quality construction...." Read more

"...They work easily, and with more use become even more nonstick...." Read more

23 customers mention "Weight"11 positive12 negative

Customers have different views on the sauté fry pan's weight. Some find it too heavy, while others say it's light enough. The pan is not as lightweight as non-stick pans and may be difficult to pick up with one hand.

"...Everything cooks wonderfully in the pan and I love the feel, weight, and folded sides that keep my food in the pan perfectly...." Read more

"...lighter weight, for me, this particular pan was still too heavy to pick up with one hand, and lacked two handles (like my cast iron has) to lift it..." Read more

"...I prefer carbon steel to cast iron due to the littler weight...." Read more

"...fault for not reading the weight in the description, but be warned, it's heavy...." Read more

19 customers mention "Heat distribution"11 positive8 negative

Customers have different views on the heat distribution of the sauté fry pan. Some find it heats up and cools down quickly, with a stay-cool handle. Others mention issues with uneven heating due to a warped bottom, and a 50 degree drop in temperature from the center. The 12" size is also considered too large for even heating.

"...this pan because of the quality craftsmanship and the high oven temperature rating...." Read more

"...The pan seems to stick on the edges and has a 50 degree drop in temperature from the center. I have a Wolf gas range using the large burner...." Read more

"Cleans easily and heats up quickly while the handle stays cool." Read more

"...The weight and the fact they heat up and cool down much quicker than cast iron, similar to stainless...." Read more

19 customers mention "Non-stick"8 positive11 negative

Customers have different views on the non-stick of the sauté fry pan. Some say it's not non-stick, while others say it sticks food to the pan and is difficult to clean.

"...The pan seems to stick on the edges and has a 50 degree drop in temperature from the center. I have a Wolf gas range using the large burner...." Read more

"...Non stick ability, heat distribution, cleanup fair. Too expensive for the quality of pan received." Read more

"...(I've done lots of carbon and cast, I know what I'm doing), it's not super nonstick like my other carbon steel and cast iron pans...." Read more

"...good, and after a few weeks of use, is perfectly seasoned and naturally non-stick...." Read more

17 customers mention "Ease of cleaning"9 positive8 negative

Customers have different views on the sauté fry pan's cleaning. Some find it easy to clean right out of the box and remove grimes, while others say it's difficult to clean, especially after receiving it dirty with a black shipping coating.

"Cleans easily and heats up quickly while the handle stays cool." Read more

"...First the black shipping coating must be scrubbed off. Quite a chore!..." Read more

"...in contrast, has a more porous surface closer to cast iron and can easily be cleaned with a chain mail scrubber which doesn’t effect the seasoned..." Read more

"...(and it's harder to clean and maintain)...." Read more

13 customers mention "Value for money"4 positive9 negative

Customers have mixed opinions about the value for money of the sauté fry pan. Some find it well worth the money and a nice product, while others feel it's too expensive for the quality received, with thin material for the price. The handle angle is awkward for some, and multiple thin seasoning layers come off on paper towels.

"...Too expensive for the quality of pan received." Read more

"Very thin material for the price. Handle angle is awkward for me. The beautiful blue/black finish flaked on first cook, after seasoning...." Read more

"...It is well worth the money and your cooking will be better because of it...." Read more

"...The pan won't sit flat and acts like my cheaper, garbage pans that warp and wobble on the cooktop. Worst thing ever for cooking pancakes......." Read more

Handle is odd; made for larger hands. Returned.
3 out of 5 stars
Handle is odd; made for larger hands. Returned.
This is for the 12” pan. I’m an experienced home cook. This is just my personal experience with choosing a carbon steel pan and why I sent this one back, so maybe the information might be helpful to someone similar in size to me. This pan was returnable as long as I didn’t use it. I didn’t wash it, or cook in it, I just put a bit of weight in it (equivalent to two steaks for us; ~500 grams) and tried to mimic cooking with it, and moving it around, to see how it felt in my hand. This review is based on my issues with the handle, not the cooking performance, as I know that would have met my expectations based on the fine craftsmanship of the pan. It’s hard to give it a fair star rating just because of a weird handle. I hardly ever give 5 stars, so if the handle was better, it would have received 4 stars - so I ultimately gave it 3 stars to be fair, all other factors considered.Because carbon steel pans are directly compared to cast iron, that is the basis of my review. My favorite cast iron pan (Lodge 12”) is 33 years old and is my go to for searing steaks, burgers, chicken and making pizza. I use my stainless steel (Cuisinart) for pan searing that makes a lovely fond for sauces, or for acidic foods not meant for cast iron. My non-stick (AllClad) is for eggs. And of course, my trusty old enameled Lodge dutch oven for stews, risotto, etc. No, I don’t work for Lodge, I have a lot of it because when we got married (eons ago), it was very, very cheap and I knew it would last forever.When I saw the 12” Made-in carbon steel pan for sale during prime day, I thought I would give it a try due to the great price. I didn’t need a new pan, but thought a lighter pan would be a relief from my 12” Lodge pan for some things. My Lodge pan weighs 8lbs. The Made-in weighs 4.31lbs. That’s a significant difference, especially to a 53 year-old home cook. My 30+ year old 12” Lodge has a 10” cooking surface, compared to the specs for a new pan which is listed at 9.13”. I measured the Made-in and it was about 9.25”.The dimensions of both pans (minus handles) are similar (cooking surface area, width, and height). Honestly, the weight difference was the single determining factor for purchasing the pan, all other things being equal in care and use of the pan compared to cast iron.For those of you considering purchasing any brand of carbon steel pans: Carbon steel must be seasoned and cleaned exactly like cast iron - they both WILL rust if not properly cared for. They are both heavier than non-stick and most stainless steel. Why buy them instead of cast iron (if you have neither)? The weight and the fact they heat up and cool down much quicker than cast iron, similar to stainless. Even with the lighter weight, for me, this particular pan was still too heavy to pick up with one hand, and lacked two handles (like my cast iron has) to lift it with two hands if needed. So, for me, I’ll stick with my cast iron because I have a lot of it.The handle is the reason I chose not to keep it. If the handle was designed differently, and/or it had an additional handle opposite the main handle, I probably would have kept it.I am 5’6” tall and wear small to medium gloves; my hands are strong, but on the smaller side. I have no problem giving my cast iron a quick shimmy to move butter around, and to lift it off the burner - but sometimes I have to use both handles if I have two larger steaks in the pan. The Made-in pan didn’t give me that option. It also has an unusual curved, long and high handle (see photos) that my hand just didn’t feel comfortable gripping. Most other carbon steel pans I considered have straight handles. The handle grip is very flat and wide, instead of curved or round and hollow like some of my other pans, so it is hard for my hand to get a solid grip on it (even with a holder or towel). It also hurt my wrist after just a few minutes of tinkering with it. I know if I were to use it for a longer saute or heavier contents, I would end up with more wrist strain and could possibly drop the pan. That is the reason for returning it - it was purely based on comfort and safety while cooking. I would still recommend the pan for those with larger hands that prefer a curved handle.
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Top reviews from the United States

  • Reviewed in the United States on October 11, 2024
    This is the best Frying Pan I have ever used. It took a bit to season it because this was the first time I've used one of these but it took well and now its as slick as ice. Everything cooks wonderfully in the pan and I love the feel, weight, and folded sides that keep my food in the pan perfectly. I am already looking to replace all my pans as they are mostly nonstick Teflon pans. A nice carbon steel wok and 3 of these frying pans will make the perfect set of cookware. I'm trying a different brand called Matfer Bourgeat because Made-In doesn't make a 15" carbon steel pan. However, I cannot express to you how much I love this pan by Made-In! It is well worth the money and your cooking will be better because of it. Just take the time to season it and take care of it properly which is not much and it will take care of you.
    One person found this helpful
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  • Reviewed in the United States on November 8, 2024
    Purchased this pan because of the quality craftsmanship and the high oven temperature rating. You need to watch several YouTube videos to learn how to season the pan and care for that coating. I prefer carbon steel to cast iron due to the littler weight. It takes a little getting used to carbon steel just like with cast iron but once you adapt you will not go back to cheaper nonstick pans. Pan should out live me.
  • Reviewed in the United States on March 13, 2024
    This is obviously an excellent pan for cooks experienced in seasoning a skillet. First the black shipping coating must be scrubbed off. Quite a chore! Then once no more black residue can be rubbed off with a paper towel, the pan is ready to be seasoned. You rub a thin layer of oil onto the skillet, then bake it at 400 degrees for 1/2 hour (I think. It's been awhile.) I believe building a strong seasoning on a new carbon steel pan is a job for a more seasoned cook. I simply haven't been able to achieve it, and I must do so to use the pan. I'm really sad to not be able to use my new pan. I comparison shopped and researched it for months to get just the right one. Seriously not happy.
    7 people found this helpful
    Report
  • Reviewed in the United States on January 3, 2023
    This is my first carbon steel pan, purchased with the intent to replace the non-stick coated pans i've been using since i learned to cook. I have limited experience in caring for this type of material with a well-loved 9" cast iron that sees infrequent use as it's great for some things but not others, and is too heavy; and a stainless/copper 13" that is also too heavy, and too sticky without using an obscene amount of fat.
    I read and followed the directions: soapy scrub to remove factory coating, dry, rub with neutral oil (canola), heat on stove, season in oven at 400F for one hour. The directions also said to continue developing the seasoning with sturdy veggies and proteins before trying 'delicate' foods - i completely disregarded this and made scrambled eggs the very next day, using about 2tsp EVOO. The eggs practically jumped off of the pan, not so much as a crunchy little egg thread left behind!
    I am in love.
    With a pan.
    I did get a silicone sleeve for the handle to make cooking more comfortable. The weight of the pan is noticeably heavier than a nonstick of the same size, but it's still light enough to handle, and none of those pesky PFAs potentially leeching into our food. I really like the balance of flat space to side curvature - it's worked well for both stir frys and searing.
    20 people found this helpful
    Report
  • Reviewed in the United States on October 25, 2024
    Cleans easily and heats up quickly while the handle stays cool.
  • Reviewed in the United States on December 29, 2024
    The most versatile pan I have ever had. Learn to season it and let her rip.
  • Reviewed in the United States on April 23, 2023
    The first thing I noticed taking the pan out of the package was a chip on the rim of the pan. Not a big deal, but for the price of this pan it’s a shame. Searing burgers actually stripped my pans seasoning at 550F. I had to re-season the pan with grape seed oil after the first burger cooked in it. I really hope I don’t have to baby this like a non-stick. It also did not pass the fried egg test with several tablespoons of beef tallow. I’ll do some more gentle cooking with this pan on medium, but the lodge at $30 is look like a better pan. The pan seems to stick on the edges and has a 50 degree drop in temperature from the center. I have a Wolf gas range using the large burner. I would say the 12” is too large to heat evenly and I regret getting the 12” and wish I had gotten a 10”.

    Edit: my previous review was 2/5 stars, but I have changed mind on the brand as WHOLE because their customer service reached out to me and was extremely helpful. I plan on trying some more of their cookware in the future just because their customer service was so good. To be clear I edited this review on my own accord. I have not had good experiences with other brands reps, so Made In really impressed me.
    Customer image
    5.0 out of 5 stars Not impressed
    Reviewed in the United States on April 23, 2023
    The first thing I noticed taking the pan out of the package was a chip on the rim of the pan. Not a big deal, but for the price of this pan it’s a shame. Searing burgers actually stripped my pans seasoning at 550F. I had to re-season the pan with grape seed oil after the first burger cooked in it. I really hope I don’t have to baby this like a non-stick. It also did not pass the fried egg test with several tablespoons of beef tallow. I’ll do some more gentle cooking with this pan on medium, but the lodge at $30 is look like a better pan. The pan seems to stick on the edges and has a 50 degree drop in temperature from the center. I have a Wolf gas range using the large burner. I would say the 12” is too large to heat evenly and I regret getting the 12” and wish I had gotten a 10”.

    Edit: my previous review was 2/5 stars, but I have changed mind on the brand as WHOLE because their customer service reached out to me and was extremely helpful. I plan on trying some more of their cookware in the future just because their customer service was so good. To be clear I edited this review on my own accord. I have not had good experiences with other brands reps, so Made In really impressed me.
    Images in this review
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    Customer imageCustomer image
    23 people found this helpful
    Report

Top reviews from other countries

  • J C Steel
    5.0 out of 5 stars Very nice, solid frying pan
    Reviewed in Canada on July 29, 2023
    It's a very nice piece of kit - solid, well-made, heats beautifully (I've been able to reduce my former heat settings by a couple of notches using this.
    My only problem with it is the expected one - it sticks like an SOB, at least at first, no matter how careful you are about the cleaning and wiping with oil stages. However, 3 weeks in, today it did give me pancakes not pan-pieces, so the tempering process does eventually start to take - it just takes a while.
  • Kerem
    1.0 out of 5 stars Its huge disappointment
    Reviewed in Germany on August 15, 2023
    I'm not talking about seasoning/stickiness mess, first of all pan definitely not heating evenly. I tried ceramic and induction but result was still same. Central location of the pan is heating rapidly and more, and the edges are alyway cold, to prevent food from sticking you have to make sure pan is not heating too much or have to use alot of oil.... With this kind of price tag you can buy some real cast iron pods even 2 or 3 pieces... or buy some high quality non-stock pans and switch them in every one year.... I really hated myself after paying 130 euro just for this crap....
  • Sean Wiens
    4.0 out of 5 stars Almost returned it BUT!
    Reviewed in Canada on August 17, 2023
    The media could not be loaded.
    Well, this is not a 'non-stick' pan. But it can be made close to one, and should last forever.

    First the pros:
    - great heat distribution
    - solid construction
    - works very well on conduction and BBQ/Gas
    - can always scrub down to steel and start seasoning again

    The Cons:
    - it is heavy! (will need to hands to life if anything significant in pan)
    - it is not non-stick out of the box
    - the handle is metal and flat, so uncomfortable in the hand. But this is how pro kitchen cookware is, because chefs use a cloth dish-towels, or similar, to pick up the pans. The flat handle prevents it rotating in the hand.

    The details:
    So when I first received this, I followed the directions and use some cast iron 'seasoning' oil and baked it per instructions. Turned out a mess. The oil really did not bake into the metals surface. SO I used a SS steel kitchen scrub pad, and scrubbed down to the base metal again (one of the benefits of this type of pan). This time I used grapeseed oil and put it on the BBQ with the lid closed and the temp low for a couple of hours. This turned out much better, but things still were sticking at times. From that point forward, everytime I wash it (including using SS scrubber if needed to remove residue if needed), I put on the conductive stove at level 2 (out of 9), let it dry and then wipe more grapeseed oil on with a paper towel and then let it cook for an hour or so (conductive uses very little energy, so no big deal. Could also do on gas/electric). Now, about 25-30 meals in, it is becoming close to no stick. See video with eggs. You will want to use a wood or metal or very stiff plastic spatula when cooking, so if it does start to stick (burn), then you can easily scrape it away. The soft spatulas are not good at doing this, and the sticky parts will just build up with more. You also want to use a much lower heat with this. I generally start at 8 (out of 9), get hot, add 1/2 tbls oil, and then turn down to 7/7.5 for cooking.

    So while this required a bit more attention than a true 'non-stick, it will outlast all the non-stick pans you will probably buy for the rest of your life. Now, if I get too hot and something sticks, and I have to use SS scrub, I am not at square 1. The pan has retained some of its seasoning, and does not take long to get to 100%.

    Just wish it was not so heavy, but then would not be as good at heat distribution.
  • Sherry Duperre
    5.0 out of 5 stars Perfect gift
    Reviewed in Canada on April 22, 2024
    I bought this12” frying pan for my son. I had bought him the 10” last year for Christmas. He absolutely love cooking with it. This pan is great for scallops and searing!
  • MSH
    3.0 out of 5 stars As much as I wanted it to be perfect for my everyday kitchen routine...
    Reviewed in Canada on October 12, 2024
    ...it failed my miserably. I'm not sure if it is quality control and I got "lemon", but the problems started once I opened the package and saw it "in person". There were quite noticeable spots of irregular shapes here and there. But I decided to give it a try and seasoned it "by the book" (I did it before countless times with my cast iron kitchen hardware), with a lot of smoke and some oil. I did it twice, to make some "layers of glaze"...It didn't work as it should - still some spots. I didn't want to continue with my experiments and returned the product. I don't know why it happened as happened, but I think I'll skip carbon steel all along and add some more stainless steel to my cast iron, and I'm thinking Made In and/or All Clad.