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Made In

Made In Cookware - 3-Piece (Includes 8",10",12") Blue Carbon Steel Frying Pan Set - (Like Cast Iron, but Better) - Professional Cookware France - Induction Compatible

    • Based on 680 reviews
Condition: New
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Availability: In Stock.
Fulfilled by Amazon
Arrives Saturday, Dec 28
Order within 6 hours and 25 minutes
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Size: 3 Piece Set 8",10",12" Carbon Steel Frying Pan


Features

  • Includes: 8" Blue Carbon Steel Frying Pan | 10" Blue Carbon Steel Frying Pan | 12" Blue Carbon Steel Frying Pan
  • 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

Brand: Made In


Material: Carbon Steel


Special Feature: Oven Safe, Induction Stovetop Compatible


Color: Black and Silver


Capacity: 5.5 Inches


Brand: Made In


Material: Carbon Steel


Special Feature: Oven Safe, Induction Stovetop Compatible


Color: Black and Silver


Capacity: 5.5 Inches


Compatible Devices: Smooth Surface Induction


Product Care Instructions: Hand Wash Only


Maximum Temperature: 1200 Degrees Fahrenheit


Handle Material: Stainless Steel


Item Weight: 2 Pounds


Number of Pieces: 3


Is Oven Safe: Yes


Model Name: 12"10"8" Blue Carbon Steel Frying Pan


Has Nonstick Coating: No


Is Dishwasher Safe: No


Product Dimensions: 12.5 x 9.25 x 4.5 inches


Item Weight: 2 pounds


Manufacturer: Made In


Country of Origin: France


Item model number: KIT-3-FRY-CN-AP


Date First Available: March 7, 2023


Frequently asked questions

If you place your order now, the estimated arrival date for this product is: Saturday, Dec 28

Yes, absolutely! You may return this product for a full refund within 30 days of receiving it.

To initiate a return, please visit our Returns Center.

View our full returns policy here.

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Similar Products

Top Amazon Reviews

    • Handle is odd; made for larger hands. Returned.
Size: 12" Carbon Steel Frying Pan
Review Image by HerdingCats HerdingCats
Review Image by HerdingCats HerdingCats
Review Image by HerdingCats HerdingCats
Review Image by HerdingCats HerdingCats
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. ... show more
Reviewed in the United States on July 23, 2022 by HerdingCats HerdingCats
    • Expensive but worth it ???
Size: 10" Carbon Steel Frying Pan
This pan does promote even heating as advertised. But the rim is raw metal - not anodized - so it can cut you when you clean it. Prefer Bourgeat but couldn't find it.
Reviewed in the United States on October 9, 2023 by P. Hanse
    • Overall very good carbon steel pan for the price tag
Size: 12" Carbon Steel Frying Pan
I’m judging this pan based on controllable factors, not the inherent pros and cons of a carbon steel pan. This is a specialty item, you don’t want to cook highly acidic foods like citrus, tomatoes or wine/alcohol as it will strip the pan of the seasoning. That being said it’s still a high maintenance item requiring constant touch ups to the seasoning. Pros: Achieves great results getting a nice crust on steaks, 10/10 for searing meats in general If seasoned correctly it’s a Teflon free non-stick Excellent shape with high walls I’ve only had mine for a few weeks at the time of this review but the build quality seems very good The only real con I can think of is that it is very heavy coupled with an awkward handle (If you are cooking for yourself or 1 other person, I highly suggest getting a 10” or smaller) A tip for the newbies: Never add oil while it is cold. It will cause food to stick to the surface. Take a spoonful of water and add it to the pan to test if it’s hot enough. If it beads up and skates on the surface it’s ready for oil. This will also indicate if your pan is seasoned properly. ... show more
Reviewed in the United States on June 8, 2023 by Brandon Chinchilla
    • Rusted on first wash. Seller provided full refund.
Size: 10" Carbon Steel Frying Pan
The product description says it "resists rust." I never used the pan, but it had a residue in it when I received it, so I put it in the dishwasher. The fine-print product features do note that the pan is not dishwasher safe, but I did not notice this until later. I removed the pan the next day and it was thoroughly rusty, including the inside and outside of the pan, and the screws that hold the pan to the handle. The handle itself did not rust. The rust was not easy to remove, and the bluish (coating?) on the inside was faded almost entirely away. The pan is also very heavy, the handle is arched in an odd shape that makes it difficult to hold. I threw the pan in the trash, never used. The seller, on their own initiative provided a full refund, after the earlier version of this review. ... show more
Reviewed in the United States on October 8, 2023 by Clay Toombs
    • Very well made
Size: 8" Carbon Steel Frying Pan
Nicely balanced
Reviewed in the United States on October 26, 2023 by Jeff Whisler
    • Lodge is better option
Size: 12" Carbon Steel Frying Pan
I have a 10” Lodge carbon steel pan which I’ve been using for a few years and love, I purchased the Made In 12” CS pan hoping it would perform similarly. 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. I seasoned the pan twice per manufacturer instructions and have only cleaned the pan with water and with a salt/oil paste to remove stuck on food. Compared to the Lodge pan, the Made In is much harder to clean and has to be babied with the salt/oil paste on a regular basis because food routinely gets stuck on the surface during cooking even when using reasonable amounts of high smoke point oil or ghee. The Lodge pan, 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 surface. Using chain mail on Made In would scratch the smooth surface and cause even more food to stick. To me the Made In performs more like stainless steel while the Lodge pan works almost exactly like cast iron but is much lighter. For my purposes the Lodge pan is a much better performer for half the price. ... show more
Reviewed in the United States on May 6, 2023 by Matt Ruel

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