12" Blue Carbon Steel Frying Pan
- Deemed your "Kitchen Workhorse" by the New York Times
- As featured in the Wall Street Journal
- Made in France
- 2mm thick Blue Carbon Steel
- Seasons quicker than cast iron
- Height: 4.5 inches
- Length: 21.5 inches
- Total Diameter: 12.5 inches
- Cooking Surface Diameter: 9.25 inches
- Weight: 4 pounds, 5 ounces
Our 12" Blue Carbon Steel Frying Pan is perfect for searing two large steaks and browning then roasting an entire spatchcocked chicken. This pan is a favorite of families due to its versatility: it's equally as capable at roasting a whole bird as it is frying up tempura or sauteing fajita vegetables.
- Our carbon steel cookware is induction compatible. Unlike cast iron, carbon steel can be used with glass stovetops.
- Carbon steel cookware should never go in the dishwasher
- Carbon steel cookware should be seasoned prior to use
- Carbon steel cookware can be returned within 45 days for a full refund if it is in new condition. If it is not in new condition it may be returned for store credit.
- Our carbon steel cookware is made in France
- Carbon steel cookware is oven-safe up to 1200F
Meet Carbon Steel. It’s a perfect hybrid of a cast iron skillet and a stainless steel frying pan. It has a cast iron’s heat retention, seasoning, and non-stick properties and stainless steel’s heat control, lightness and cooking speed. French foodies and professional chefs have been using carbon steel for centuries, and we're bringing it to US kitchens.
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Just finished seasoning my Carbon Steel Made In frying pan and used it to make grilled cheese sandwiches. It was just like using a non-stick pan as far as the surface goes! But no chemicals to leach into my food. Beautiful pan. I actually got rid of two cheap aluminum non-stick pans and replaced them with this one. Good decision! Highly recommend it.
The first thing I noticed when opening the box was how well made this pan is…sturdy and heavy. I use a lot of enameled cast iron already, so this pan will fit in very nicely. So far, I’m happy with the cooking results, too.
Really nice, not quite as heavy as my cast iron, heats nicely and retains well, seasoned beautifully and I love the gently sloped sides which makes it perfect for omelets with little fat and stir fry.
I've never used such a great pan.
This pan makes me feel as if I am a bona fide chef.
These carbon steel pans are great. We've converted most of our stove-top cooking to our new 10" and 12" Made In skillets. They are easy to cook in, get evenly hot, and very easy to clean. They are also simple to maintain. So far, we're big fans of the pans!
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I tried the egg test and I failed. Now it's probably the cook that's the problem. I want to make this my go to pan but I can't because not knowing how it's going to turn out. I am very tempted to purchase the 10 inch pan that I may learn from the smaller pan -be able to handle it better. I am just concerned that I have messed up the pan I have. Having to reset the pan three times and then season it. I know it sounds like I don't cook but I have stainless and eurocast and I love to cook just haven't figured out how to cook with this pan. I really appreciate you helping me out. I have to say that Made In customer service has been great.
I have the 10” and the 12” carbon steel pans. After seasoning, they are truly nonstick. Not in the same way as a “coated” nonstick pan, as you still add a fat for frying, but you just have to cook in one to see how slick that surface is after seasoning properly. Make sure your seasoning oil is wiped off till the pan actually looks dry then bake it upside down in the oven at a temperature 25* over oil smoke point for an hour, turn off oven, leave pan in closed oven till cool. Remember these pans will quickly get crazy hot on medium low heat so you don’t really need to crank up the heat to get that great sear, just let the pan get hot on med/med low, add your butter or oil and you’re good to go. Also, customer service is stellar!
This is a well made carbon steel pan. It sears and maintains heat well . Any kind of acid like tomatoes or lemons will remove the seasoning so it is really not an all purpose pan.
Not as good a value as other MadeIn products as other quality pans are available at about the same price point or less.
I had trouble with the initial seasoning and struggled before it finally achieved a proper surface. I found the potato peel method worked best.
Anyone purchasing carbon steel - any brand- should be aware that they require more maintenance than any other material. Be prepared to use a lot of paper towels and salt to keep them clean
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