Made InCookware - Seasoned 10" Carbon Steel Frying Pan - (Like Cast Iron, but Better) - Professional Cookware - Crafted in Sweden - Induction Compatible

So. Honestly you have to take care of it but finish wise after using this pan regularly for 4 months- it is on par with our place pans but far more durable. It is oven safe and just requires re-seasoning if something goes wonky. The non stick characteristics hold up better to acidic items (tomatoes) than my usual cast iron.

I don’t leave many Amazon reviews but I feel this pan deserves some love. I’ve had it for about a month. I used to cook most things on a cast iron so I’m familiar with the maintenance. I now cook most things on this pan including my very runny pan fried eggs. The factory seasoning is great and this pan heats up 2x faster than my cast iron. The handle stays cool and is comfortable. I don’t have any issues with warping on my electric coils (take that for whatever it’s worth). Usually I just wipe out the pan with a paper towel and it’s ready to cook with next time. When I do cook something that sticks (like warming up pre-cooked beans sometimes the bean skin sticks) I usually just scrape it off but if I do need to “wash” the pan I just use some warm water and a light scrub and then buff it with some oil. It stays cleaner than my cast iron for sure. I love this pan.

Love the pan! But I am disappointed by how tiny it is. I have a nonstick pan of the same size (10") from the same manufacturer and expected this one to actually be the same size. What wouldn't it be?Not so.The base of this pan is about 1.5" smaller than the base of the nonstick pan, with a correspondingly smaller upper diameter. It is too small to cook dinner for a family of four, making me have to bust out two pans instead of just one.

This is a sturdy quality made pan that isn't made in China. It's my first Carbon Steel pan (other than a nice collection of cast iron we have). I bought it as an alternative to a "non-stick" pan to avoid the PFA's (or any of the other chemicals used in non stick cookware). We had a great non stick Calphalon pan, but it warped after 15 years, so we replaced it with this.We're not disappointed, this is a great non stick alternative. If you're not used to cooking with cast iron or stainless steel, you'll have a learning curve, but as long as you season this properly and take care of it, it will serve you well. I was cooking eggs over easy after a few uses and nothing is sticking. We seasoned with bacon twice and a few other fatty items, after 4/5 good fatty meals in it, it's smooth and working great.It's been a month. The pan seems to be very well constructed, it functions perfectly, I hope this will be an "heirloom" style pan that will last forever, we really really like it.

Love the handle, shape, sloped sides and weight of this pan…hate the pan. Has NO ABILITY to be non-stick. I’m a longterm cast iron and carbon steel pan user…this is the worst pan I’ve ever had. I’ve used their instructions and my own experience in seasoning and reasoning for 2 weeks…no use. This photo is of scrambled eggs with almost a tablespoon of grapeseed oil and butter on very low heat. Look at all of the egg that stuck to this pan! Ridiculous. Waste of money. Don’t buy!

Absolutely love this cookware. Easy to use clean and season

I'm not sure why others have had a poor experience with this pan, but mine was fantastic. Not only did I cook over medium eggs first (against instructions), but they came out perfect and slid right out of the pan. I figure I'll share what I did, so maybe others will have similar success.First, I have never owned a cast iron or carbon steel pan before and have zero familiarity with them, so after getting frustrated trying to cook eggs in my stainless steel pans, and fearing teflon, I took a risk and bought the Made in 9 inch pre-seasoned carbon steel pan. Then, while I waited for delivery, I went on Reddit.From the reading I did, I decided to go with an alternative seasoning method from the one the Made In site suggests. Also, even though the pan is pre-seasoned, I read that it should be seasoned again manually before cooking with it, so this is what i did:1. heated up the pan on high2. applied grape seed oil to a paper towel and rubbed it on the surface of the pan3. let it sit till it looked kind of dry again4. repeated this like 4 more times over less than 10 min5. used a rag to wipe off the paper towel lintThen I added like 1/2 Tbs of butter and cracked two eggs. That was it! Total breakfast game changer :)

excellent buy