Made In Cookware | 3 Piece (Includes 8",10",12") Seasoned Blue Carbon Steel Frying Pan - (Like Cast Iron, but Better) | Professional Cookware | Crafted in Sweden | Induction Compatible

I gave this pan a double season in the oven over 2 days with plain old Crisco in a can. My first fry was a homemade sausage patty and two over easy eggs. Came out perfect. Don't rush for perfection. Work for it and you won't be disappointed. I'll use this pan more than my mother's Griswolds. Much lighter and, so far, has given me great results. I always clean with dish soap but season immediately with the fat in the can and medium heat. A quick wipe with a cotton bandana and I'm good to go. Love this pan.

Using carbon steel does take more work to keep pans seasoned but it's a labor of love if you enjoy cooking. The Made-in carbon steel pans are beautiful, well made and provide quick even cooking. I especially like the sturdy handles. Im happy

For the price, it's not a good pan. Let me go with the pros first: 1. Handle stays cool 2. Heats up fast 3. Looks beautiful. Cons: 1. It does not brown evenly 2. An inexpensive cast iron pan, even from lodge is much more non-stick when properly seasoned. This means you'll need more oil to cook, if you want to use it as a nonstick pan 3. pan warps. My pan warped slightly, it's still usable (I know how to use cast iron and carbon steel pans, I have never heated it above 4, my heat dial goes upto 10, and I always use the right size coil to cook. If all pans warp like mine this is not good for induction cooktops). I so wanted to love this pan, but I would never try anything from Made in again.

Good quality product with excellent cooking performance.

If you have used their carbon steel pans before then it's similar to those. I start by washing the pan with soap and water before an initial seasoning/cooking something greasy. I let it build up over time and many cooks. Preheat the pan, add fats, then add whatever you're cooking. I don't put it in the oven or season it over a heavy flame. I cook with it, clean it well and add a bit of oil for storage. This way doesn't build a pretty glossy finish on it but my eggs don't stick. It's a great pan but it just takes some time to get it the way you want.

After a rocky start I have grown to love this pan. I seasoned it according to directions, and tested it out with scrambled eggs. Not successful, they stuck like crazy and I had to really scrub to get the pan clean. I have a gas range and it’s very easy to turn the heat up too high. I seasoned again and tried other recipes. What I’ve learned: It works best when you use medium low heat on a gas range. I’ve had the most success when I use a LOT of oil — e.g. sautéing chicken with a mix of butter and olive oil. When you use adequate oil and keep the heat low the pan literally wipes clean with a paper towel. Food browns quickly and evenly and takes less time than in my ceramic cookware. I’ve also done stir fry type dishes in the pan, smaller portions. It works better than my wok. If you want a real treat fry eggs in duck fat :) Seriously, I like this pan so much I’m actively looking for recipes to use it with. If you are looking for low maintenance cookware to use for quick meals this may not be a good fit. But if you want a good tool that makes your cooking better I highly recommend this pan. I’ll be buying other sizes in the near future.

We did SO MUCH research before buying this pan. I'm a die-hard cast iron frying pan user, but my husband wanted an upgrade. It's quite thin so it heats up VERY quickly. It smokes if you cook on it too high, but one of the reasons I wanted it was because I like to cook on very high heat. It sticks more than I anticipated, even following instructions and tips available online. Acknowledgement: we've only been using it for a few weeks, so I might need to read more about why it's smoking. People online said it shouldn't stick if properly seasoned (which it should be? We followed instructions carefully?...). NOTE: the handle is very weird & needs some getting used to if you're a "shake your pan around" kind of cook. The handle is a big arch, so it's curved all along the part you hold onto, so if you pick the pan up, it drops down unless I use both hands (as one might expect based on physics...but not based on using pans with straight handles, lol). However, I usually have my wooden spatula in my other hand and I don't want to use both hands to shake my pan around. I would not have purchased this pan if I had had the opportunity to cook with it first.

This was a good non stick pan easy to make good dinners.