Cookware | 2 Piece (Includes 10",12") Seasoned Carbon Steel Frying Pan | (Like Cast Iron, but Better) | Professional Cookware | Crafted in Sweden | Induction Compatible

Gift for someone and they are raving about it.

Love them

I wrote a 2-star review nine months after purchase even though the pan was ruined within the first week of purchase. (yeh, yeh, should have contacted them right away, but I figured it was my fault it was ruined while trying to season it in the oven, which maybe it was? but I don't know). The seller replied to my review and offered a full refund even though I never contacted them directly or made the request, and it was way beyond a normal return window. I will now buy the pre-seasoned 10" blue carbon steel pan because I have no doubt it's a great product based on the bit of cooking I was able to do with it, and there's no risk when there's customer service like this. Original review During seasoning in the oven the product was ruined. The bottom appears to have warped because it won't sit flat on any burner. This is the blue carbon steel pan.

Absolutely loving this carbon steel pan! My first made in pan was the Chefs pan and for the money the quality is fantastic and so on par with the likes of All Clad etc. Anyway this carbo pan is absolutely top notch quality and the blue carbon steel looks so much better than the carbon pans from De Byer, even the stainless handle is a looker. The size is just right for searing a good sized steak too and the nice deep sides are ok for a bit of stir frying. Also nice that it comes pre-seasoned too, but its not hard to season carbon (and cast iron) when the time comes and cooking in it will season it as you go as well. Superb piece and well worth the money. Highly recommended. Cant wait to buy my next piece of Made in!

I like that it’s lightweight and well made, but the seasoning process takes a while. Made-In has good videos and website support, but don’t expect it to be nonstick for a good while. It’s nice and deep and the arched handle makes it easy to use and helps to keep it cool. If you follow their cleaning recommendations (paper towels and oil and/or oil and coarse salt) it takes a bit longer but doesn’t strip the seasoning like hot water and a scrubber does. I wish I’d bought the Made In seasoning wax and tried it instead of oil. If you do use oil, make sure to use a THIN COAT of high heat oil like grapeseed oil instead of vegetable or canola oil. Otherwise it will be sticky after seasoning. Overall I expect this to be a long-term and safer alternative to nonstick pans but you’ll need to be patient through the seasoning process.