- Cookware - 10-Inch Stainless Steel Frying Pan - 5 Ply Stainless Clad - Professional Cookware - Crafted in Italy - Induction Compatible

I love this skillet. No issues. To prevent food sticking I followed the instructions. Wait until the pan heats up (can check by dropping water droplets in pan) before adding food. Leave food alone. Flipping too soon can cause sticking. As for cleaning, I wait until pan cools down, deglaze with water and woodwn spoon if necessary and then use Barkeepers Friend. A little bit of scrubbing snd rinse and done. This pan heats up very well, cooks evenly and isn't heavy. I usually cook enough for 3 meals for me and, this skillet is perfectly sized. I love it and will be getting another, deeper one with a lid next month. Well worth the money spent.

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.

No company has perfect quality control and I received a skillet that slipped through the cracks. It was slightly warped, but they stood by their product and I had a replacement the next day. This is a wonderful skillet. It heats very evenly and it holds it incredibly well. Compared to other skillets, you can use much lower burner settings. If you preheat your pan and do the water test before use, you will have no problems with anything sticking. I simmered cracker barrel copy cat carrots for 3 hours and even with a hefty amount of brown sugar this skillet wiped clean with a paper towel. This is a well made skillet that feels like it has heirloom potential. It's feels solid but not heavy. If you're torn between the 10 or 12 inch, I recommend going with the 12. Overcrowding SS pans is the other way ppl end up with food sticking so the extra room is worth the price.

Okay I’ve had and used this skillet extensively since June of 2025 and it’s great. I give it a 5 star rating without hesitation. It cooks great, it’s high quality, and cleans up quickly and like new after every usage. I’ve been searching for the perfect nonstick pan …turns out it was high quality stainless steel all along. Get this without hesitation it’s absolutely great.

Amazing pan! I’m a former chef and can tell you that this pan and all of the stainless Made In cookware is top notch. Please do your homework before cooking with stainless steel. There is a slight learning curve, but it’s not rocket science. I can cook anything from eggs to fish in these pans with no sticking. Also, very well constructed, balanced, and heat very evenly due to the five ply clad. 100% worth the money. A pan that will last you a lifetime.

This pan is a powerhouse in the kitchen. The 5-ply stainless clad construction delivers fast, even heating, and it responds beautifully to temperature changes. I’ve used it for searing steaks, sautéing veggies, and even making pan sauces—it performs like true professional-grade cookware. The handle stays cool, the weight feels solid without being unwieldy, and it’s compatible with induction, which is a huge plus. Cleanup is straightforward if you follow stainless steel best practices, and the flared sides make flipping and pouring easy. The only downside—and the reason I’m docking one star—is that the bottom of the pan was heavily scratched after the very first use. I didn’t move it around on the burner or drag it across any surfaces, so I was surprised to see that kind of wear so quickly. It doesn’t affect performance, but for a premium pan, I expected better durability on the exterior. Still, it’s a fantastic piece of cookware overall, and I’d recommend it to anyone serious about cooking. Just be mindful of how you handle it on your stovetop.

Made in stainless pans are worth the cost. They are beautifully made and perform consistently excellent. They clean up like new, and are a pleasure to cook with.

This is professional top notch stainless, and it's my second piece from made in. I also own. The Kadai ( Indian wok for laymen). The quality of this stainless Is completely A1 . This twelve inch skillet is such a game changer. No, more extra skillets to wash or having to use up extra oil one pan, it's like a nice big flat griddle in my kitchen.I love this thing ! So I know i'm gonna attract some critics but.. I'm making a full switch over from cast iron to stainless steel. And i'm not going to go into the wise.And hows of steel, but it performs . And it does it well, I get great sears on my meats.No hotspots, plenty of space. And have already made nonstick eggs. Between the Kadai and the 12 inch PAN I can pretty much do enough in a studio apartment kitchen and make stellar meals. And both are ovens safe up to 800 degrees. So we've got baking broiling, boiling stewing. Simmering, sauteing grilling as in restaurant flat type style. I would say i'm set. No, regrets made in as good quality stuff.If you can't afford any of the others, this is another option. As for my cast iron, I have 3 pieces. I will relegate those to camping or something. I mean, cast iron has been good to me. But I'm over the seasoning reseasoning and cleanup. Stainless is painless ! Just follow the golden rules Never cook over medium unless you're boiling and always make sure the water beads up and rolls off, not bubbles up on your surface. Cheers!