Designed with and loved by
World Renowned Chefs
“The Made In pans are well made, heavy duty, conduct heat, and are a joy to cook with.”
—Nancy Silverton
Chef of Mozza, Co-Owner of Mozza Restaurant Group
Los Angeles, CA
“Those are the pans we use at Alinea. We're going to use the best pans in the world at one of the best restaurants in the world.”
—Grant Achatz
Chef of Alinea, Owner of Alinea Group
Chicago, IL
“The stainless clad composition, large diameter and shallow walls of the Rondeau ensure all of your ingredients have enough room to cook evenly and consistently.”
—Andy Knudson
Tillie’s
Dripping Springs, TX
“If you're not finishing your pasta in a Saucier, you should be. The high walls are great—it stays hotter, cooks better, and the sauce doesn't evaporate.”
—Alex Tubero
Amali
New York City, NY
