Made In Cookware - 3-Piece (Includes 8",10",12") Stainless Frying Pan Set - 5 Ply Stainless Clad - Professional Cookware - Crafted in USA - Induction Compatible

Easy to use.Well designed easy to clean. Well constructed, handle does not get hot at all and is easy to hold.The height of the rim could be maybe a few cm higher but that’s preference.Works very well with induction. I have other SS tools but this one heats up the quickest,

This 8-inch stainless steel pan heats evenly and cleans up easily. Perfect size for eggs, sautéing, and small meals. Sturdy construction and great for everyday cooking!

This is a fantastic pan, well worth it, and doesn't make me wonder about the more expensive brands.This is the first high-end stainless pan I've ever gotten, and now have been using it a while, I'm very happy with it. It's quite versatile and useful, and have used it from sauteeing meats and veggies to cooking pasta and sauces.I was looking at All Clad and other more expensive brands, but after doing significant research chose Made In, and am extremely satisfied. Well made, comfortable in hand, and tough.As long as you follow a few habits when it comes to stainless, keeping it clean and in good condition isn't difficult. Expect a little staining and scratching, they're cosmetic and don't detract from performance.

READ THE INSTRUCTIONS THAT COME WITH THE PANS!!! With this said I ABSOLUTELY LOVVVVVE these pans. The craftsmanship on these pans are unbelievable. I purchased these to do away with my decrepit non-stick pans and abandon those types forever. If you follow the instructions provided they will be VERY non-stick-like and clean up very well. But try cooking EVERYTHING on HIGH as my husband tends to do (as well as thinking certain things happening is "okay") you will have a time trying to clean it. I kept wondering why the pan would look 98% clean when I cooked with it and when my husband cooked it would look like he burned up everything he cooked, which he didn't, but the pan suffered. Again, FOLLOW THE DIRECTIONS and you will not have that problem. I am currently replacing a pan because of this. Heat the pans a little BEFORE adding anything to it. Then cook on medium-low. You DO NOT NEED to cook anything on HIGH in these pans. I accidentally, ordered the wrong size replacement and now I have two coming but they are so amazing that I don't care. I finally have skillets that will last a long time. EDIT: If you want to save yourself the drama of someone using your pans the wrong way DEFINITELY DEFINITELY buy the cleaner they suggest on the card that comes with the pans. See my pics above. 1st pic: was AFTER I scrubbed it like crazy after my hubby used it. 2nd pic: 3rd time cleaning it with baking soda and vinegar. 3rd pic: FIRST time using the cleaner. 4th pic: 3rd time using the cleaner. 5th pic: the cleaner obviously. And follow the directions on that bottle as well. Do not use the scrubby side of the sponge plus other instructions

So far I have really liked the pans except they need lids! And the cleaner this co sells is not safe and I used it in my big pan without knowing not to! I scrubbed it out and pray it’s safe or did not cause any safety issues to the pan. When I read the cleaner info on line it did not say it was not safe! I sent it back! The pans are well made and I have been learning to cook either the stainless steel for safety and I like stainless steel as all my appliances are the same!

Have rid my kitchen of all non-stick products. PFOAs, PTFEs, all variants of teflon and 'forever chemicals' are impossible to completely delete, but every bit helps. Unfortunately, healthier alternative cookware, such as, caste iron and carbon steel are quite heavy and my limited upper body strength and arthritis make it difficult to heft, so I was left with stainless steel clad cookware. After considerable research I settled on the Made In 5-ply stainless clad pans because they were cheaper than All-Clad at the time. For now I've decided to limit my review to the 10 inch pan because that's what I have used most since I received it about 3 weeks ago. Wanted to test it to the max, but also realize stainless steel's notoriety as a sticky wicket. Heated the pan on medium heat on my electric stove. Did the water marble test to see if the heat was right, then put in a very little bit of organic canola oil and swiped it around the bottom of the pan until it shimmered, then used a paper towel to wipe up any pooling oil and using a basting brush swiped the pan with the remainder. Then I put in some olive oil and butter, poured in the scrambled eggs, and used my usual method of moving the egg mixture around the pan until it was set and ready. Had no trouble at all with sticking, just put the scramble on the breakfast plates. Next test was eggs over easy, so I once again put in olive oil and butter and then added the eggs, put a glass cover over the eggs and after seeing they were set turned the eggs over--no stick! Of course the ultimate test would be crepes. I do not use butter in my crepes because I make them super thin and a bit like lace; butter would make them unnecessarily greasy. Family likes them thin, lacy and not greasy. So I heated up the skillet, put in the canola oil with the basting brush and poured in and swirled the batter for the crepe, waited till I saw the edges start to tan and flipped it easily with my spatula, but did not baste the pan before flipping the crepe. Still came out beautifully. Did the next 57 crepes the same way without a hitch. By now I figured stainless steel had been given a bad rap concerning sticking. Yes, there's a learning curve at first; you have to be vigilant, baste first with a high smoke point oil, and tone down the heat level--keeping more to medium and medium high rather than high heat. Also, I've only had the pan for under a month so time will tell. I like that it doesn't require a fork lift to handle although it is hefty. The handle remains cool to comfortably warm after an hour or more of use. It's dishwasher safe, but I don't put it in the dishwasher, just Dawn dish soap, scrub sponge and hot water. The manufacturer recommends Bar Keeper's Friend for tough stuck on gunk, but I haven't had any sticking problems yet. So far so good--love this pan.Update: Just an FYI--have 2 'bargain' stainless steel bottom clad only sauce pans; unlike the Made In cookware, I have sticking issues with them. For stubborn stuck on foods I soak them in hot soapy water. If that doesn't do the trick, making a baking soda paste and scrubbing off the gunk with a sponge takes care of the issue. Figure if my new cookware needs more thorough scouring, I'll stick to this more environmentally friendly and economical cleaning method rather than using harsher chemical products.

Restaurant quality, plain and simple. You'll wonder why you ever messed around with cheap $30 pans. Incredible heat transfer.

Was super excited for a healthier choice pan but I now have second thoughts. Pan is super hard to clean and almost everything sticks. Cooks evenly, heats nice, great size. Great quality. Needs tips on how to cook an egg!!!