Frying Pans

Size

12" 10" 8"

Frying Pans

Name: Frying Pans
Brand: Made In
SKU: COOK-12-FRY-SS
Price: 89.0 USD
Availability: InStock
Rating: 4.96 (1909 reviews)

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Frying Pans

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Our workhorse stainless steel frying pan is a top-performer with fast and even heat retention. Made from a premium construction of 5-layered American metal, it smoothly transitions from restaurant-quality stovetop searing to oven roasting up to 800 degrees. The handle is designed to stay cool on the stovetop and is ergonomic to help balance the pan. Premium stainless steel rivets guarantee this pan for life.

Product Specs:

Sized for 3-4 chicken breasts
12.5" diameter, 9.5" cooking surface
Weighs 3.2 lbs
5-ply construction
18/10 stainless steel
Induction compatible
Stay-cool handle
Dishwasher and oven-safe
Special Will Bryant Stamp

Sized for 2 chicken breasts
10.5" diameter, 7.5" cooking surface
Weighs 2.2 lbs
5-ply construction
18/10 stainless steel
Induction compatible
Stay-cool handle
Dishwasher and oven-safe
Special Will Bryant Stamp

Sized for one chicken breast
8.5" diameter, 5" cooking surface
5-ply construction
18/10 stainless steel
Induction compatible
Stay-cool handle
Dishwasher and oven-safe
Weighs 2 lbs
Special Will Bryant Stamp

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Size

12" 10" 8"

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How Made In Sizing Works

aahhh-mazing

The only negative for me will be a positive for most: this 12 inch skillet is HEAVY! I caramelized onions yesterday for homemade dip and they were just gorgeous. I do not use sponges on the whole but have dedicated one just to this pan. I wish this company the very best. Shipping was quick; product is beautiful. Just wish the price point had been one dollar higher so I could have used the 10% welcome email discount.

The Sous Chef

Awesome pan... Once you learn the secret

First, this is a beautiful and well-made stainless steel pan. I love the look of it! But my first days and were filled with frustration at not accomplishing the one task I really wanted the pan to do - cook perfect sunny-sideup eggs.

I tried multiple suggestions for seasoning the pan, different cooking oils... All ended in stuck eggs in my pan. BUT THEN...

I learned that you really MUST let the pan heat up thoroughly for several minutes. I also learned that "cold food always sticks".

Now, I set my pan over Medium-Low heat for several minutes. Then I drop in a pat of butter, which sizzles immediately. I swirl the butter around and crack in my room-temperature eggs. I reduce the heat to Low. And in a few minutes SHAZAM!! I slide out perfectly cooked eggs with NO sticking.

I then wipe out the pan with a paper-towel. Heat it for a minute over low heat and quickly reseason the pan with a touch of shortening on a paper towel.

I now LOVE this pan!!!!!!!

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