Made In Cookware - 12 Inch Stainless Steel Frying Pan - Made in Italy - 5 Ply Stainless Steel Coating - Professional Cookware - Induction Compatible

Wish I knew years ago that Stainless Steel Pans could be this good!! I've always had stainless steel cookware. Only recently learned not all stainless steel pans are the same. After learning the benefits of 'fully clad' stainlesd steel pans, I went in search of finding a pan to replace my current, supposed non-stick PFOAS free pan, which food was sticking on and had scratches from silicone utensils. After watching countless YouTube demo's, reviews on pans, I settled on this Made In brand. It was a huge price tag for me, but decided it was worth the investment to get toxic 'non stick' pans out of my life. I was excited when I saw the pan, bigger, heavier,and more beautiful than I expected. I love that it is crafted in USA , it was Important to get a real quality brand, not a cheap Chinese knockoff. This pan is above and beyond in quality compared to the regular chain store brands that are always 'on sale' I followed seasoning instructions I saw online, gently heating the pan, doing the water bubble test, then oiling . My first item was a Paratha veg filled bread,the same type that got stuck in my 'non stick' pan. The bread slid around on the surface and cooked perfectly as in my video. I have high hopes for this pan. I am plant based diet, so it will be making lots of sauteed stirfrys , sauces , pasta,bread based foods, it will be my pan for everything , and by getting the 12 inch size, the pan will never be too small, so cost effective not buying multiple sizes. The main thing to know about this pan , treat it properly in prep before you toss any food in it, and it will do its job. I suggest watching some videos on fully clad stainless steel pans to learn how to use them. That way you're not disappointed if you throw your steak in on super high heat and it sticks. I love this pan!!

Don't listen to all those people who can't cook who claim this pan burnt their food, that's not the reason this is a bad product. This pan is over-priced, heats unevenly, I sent it back as it warped even when heating slowly as advised. I'm cooking on induction, maybe it's not adapted but that's not my problem. I've never had a stainless steel pan that stains with strange white marks. Incredible amount of buzz about Made In products, don't believe any of it.

In my many decades of fun and irreverent home-cheffing for my family and friends, I’ve made nearly every mistake in the book! But I’ve always eventually mastered my goals. In that time, I’ve realized my cookware and appliances really matter, and that every one worth its weight has a learning curve. What I have to say doesn’t pertain to synthetic “non-stick” surface coatings — it’s assumed we all know how toxic they’ve always been, and don’t own any … For starters, my cooktop, a GE electric coil, is over 50 years old, but I love it. It’s identical to the one Julia Child used in several of her early (late 60s, early 70s) cooking shows. Until its bottom element spontaneously kinked two years ago, my oven, also a GE electric over 50 years, was also identical to Julia’s (though her’s was the double-oven model). I’ve always felt, if Julia could master a dish on them, I can never blame my appliances. I’ve learned cast iron is my friend. But getting there has been an excruciating journey. I will never forgive myself for giving away my mother’s beautifully seasoned cast iron cookware 35 years ago, after stupidly putting the pieces in my dishwasher, destroying their (fixable) sleek finishes, and thinking they were ruined. In the time since, I’ve bought new CI, taken down their grainy pre-seasoned surfaces in my backyard with a palm-sander, learned the best foods (bacon, potatoes, and anything in tallow) and high-smoke-point oils to re-polymerize their seasoning, and learned how to clean them (dish soap and even an SOS pad can be your friends, but only if used sparingly and immediately re-oiled and heated afterward). I should have known I’d fall in love with this Made In [Italy] SS frying pan. Over 40 years ago, I’d mastered making perfect crepes using my little SS crepe pan. For years, nearly every time my husband and I entertained overnight guests, I made breakfast crepes, especially ham and fresh asparagus with Mornay sauce, or rhubarb dessert crepes. I stopped at my local farmer’s side stand so frequently for asparagus and rhubarb, the farmer knew my car. One torrential rain day, she walked up to my car in her hooded slicker and announced, “I ain’t pickin’ no asparagus or rhubard!” This Made In SS 10” skillet is my culinary circle back to the basics. Already I love its spectacular ability to sear meat for the prized Maillard reaction and brown scrapeable savory bits for gravy and sauces, alternatively cook eggs, and stir fry. Cleanup is even more forgiving than CI. I love it so much, I gifted my SIL (the chef in their house) the same pan. All that said, several points need to be made for those new to SS. First, NEVER try to heat any cookware fast. Both CI and SS can warp or even crack if they’re subject to a sudden temperature change. Second, neither CI nor SS should be subject to high or even medium-high cooktop temperatures to perform. Rather, slowly heat the cookware to the desired temperature. For dishes that start or complete in the oven, slowly warm the piece to the same. Third, understand that this SS Clad pan’s surface WILL be damaged by metal utensils. While the manufacture gave ample warning, once or twice I’ve used a metal fork to flip a steak over because it was convenient, or had metal utensils fall into the pan in the sink. Big mistake. Don’t even do that, because foods will stick where the scratches are. Too, folks need to understand that ingredients need to be brought to room temperature all the way through before frying. Meats should be patted dry, lest they just steam once they hit the hot pan. When searing, the meat’s SUPPOSED to stick to a CI or SS pan. The meat will release naturally once the Maillard reaction and ‘crust’ is complete. With eggs, lightly oiling the pan after it’s been brought to temp will help. If the raw egg is watery around the edges to start, the water should be drained off using a fine sieve before using. Because my 10” pan did not come with a lid, I often use one I have from a prior cook set. The lid is tempered, clear, has a venting hole, and can also go into the oven with the pan. A perfect pairing! Photos are of a porterhouse I made at one point, short ribs which finished in the oven, and a lovely but imperfect simple French omelette, all in my 10” SS clad Made in pan.

Despite the overwhelming positive reviews, I'm not sure what to believe. This was my first ever stainless steel pan, so I also got a laser thermometer to make sure I use it correctly. First time use, I preheated it dry, on almost the lowest setting. The goal was to get it to around 105-110°c before adding oil. Took about 10 minutes to reach 95°c (I know people say preheat for 2-3 min, but I didn't want to shock it, so I used very low heating), and around that temp it started wobbling on my glass stove top on its own. As per the extensive research I've done before getting one, I made sure the size of my burner matched the bottom of the pan perfectly, I constantly took the temp with the thermometer, and did everything correctly. The sides are considerably higher than the middle now and it's virtually unusable. Didn't even get to cook anything in it as the oil just pools weirdly due to the warping. I'm thinking it's possible I got a defective unit as my friend has an identical one and allegedly never had an issue with it (to be fair he's using gas stove so his might also be warped but would not be noticeable on that stove). I wanted to go full clad due to all the advertisement and accolades, but now I'm not so sure. I'll maybe try to give these guys the benefit of the doubt, and order a new one to see if the same happens. If that needs returning too, I'll try a different brand altogether. I'm so thankful to Amazon customer service for sorting everything out for me, otherwise I would've been out a lot of money on a mediocre pan.

Responde bien al fuego, se siente lo bien construida y no se le pega nada,la verdad que estoy muy contento, la.unica razón por la que le doy las cinco estrellas es por qué no llego su manual, por lo que da la sensación de que fue abierta.