Tips & techniques using our Chef-loved Carbon Steel
Designed with and loved by
“Carbon Steel gets crazy hot on the stovetop and will give you the perfect sear for your steaks.”
“Carbon Steel gets so hot and can hold heat better than anything.”
“The Made In pans are well made, heavy duty, conduct heat, and are a joy to cook with.”
Professional grade, lifetime quality
Long lasting quality starts with the best materials and our expert manufacturers. With the right upkeep and maintenance, our Carbon Steel cookware is designed to last generations.
Upgrade Your Kitchen
Our Carbon Steel combines the heat retention of Cast Iron with the control and maneuverability of Stainless Clad, resulting in a natural non stick alternative. Each Frying Pan is crafted in a French village where Carbon Steel has been made since the 1700s.
We stamp Carbon Steel into a thin disc that’s half the weight of cast iron but every bit as durable. It seasons faster, responds quicker, and is rugged enough for your grill or open flame. This means you can use a ripping hot pan to create crisp, flavorful steak exterior then drop the temperature down before the center of your cut overcooks.
With sloping walls and a wide surface, this pan provides maximum heat contact for high-heat searing. See how this chef-loved pan will replace cast iron as your favorite kitchen heirloom.
