Made In Cookware | 3-Piece (Includes 8",10",12") Stainless Frying Pan Set | 5 Ply Stainless Clad | Professional Cookware | Crafted in Italy | Induction Compatible
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Availability:
In Stock.
Arrives
Wednesday, May 13
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Size: 3 Piece Set Includes 8",10",12"
Features
- Includes: 8" Stainless Frying Pan | 10" Stainless Frying Pan | 12" Stainless Frying Pan
- Essential for Every Kitchen - The Made In Stainless Clad Frying Pan is a must-have kitchen tool, offering maximum heat control, responsiveness, and versatility to elevate your cooking experience
- Superior Quality - Made from 5 layers of premium metal for professional-quality heat distribution
- Stay Cool Handle - Meticulously crafted to stay cool while cooking and fastened with stainless steel rivets for a lifetime of use
- Induction Cooktop Compatible - With a top layer of 430 stainless steel, these Stainless Clad Pots and Pans work effortlessly with any cooktop, including induction
Brand: Made In
Material: Stainless Steel
Special Feature: Stay-Cool Handle
Color: Stainless Steel
Capacity: 5.3 Liters
Brand: Made In
Material: Stainless Steel
Special Feature: Stay-Cool Handle
Color: Stainless Steel
Capacity: 5.3 Liters
Compatible Devices: Smooth Surface Induction
Product Care Instructions: Dishwasher Safe
Maximum Temperature: 800 Degrees Fahrenheit
Handle Material: Stainless Steel
Item Weight: 1.75 Pounds
Is Oven Safe: Yes
Model Name: Stainless Frying Pan Set
Has Nonstick Coating: No
Is Dishwasher Safe: Yes
Recommended Uses For Product: Searing, Sautéing, Frying, Oven Roasting
Specific Uses For Product: Searing, Sautéing, Frying, Roasting, Griddling, Browning
Shape: pan
Product Dimensions: 18 x 10.5 x 3.5 inches
Item Weight: 1.75 pounds
Manufacturer: Made In
Item model number: KIT-3-FRY-SS
Date First Available: August 18, 2022
Frequently asked questions
If you place your order now, the estimated arrival date for this product is:
Wednesday, May 13
Yes, absolutely! You may return this product for a full refund within 30 days of receiving it.
To initiate a return, please visit our Returns Center.
View our full returns policy here.
To initiate a return, please visit our Returns Center.
View our full returns policy here.
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Top Amazon Reviews
Size: 12" Stainless Steel Frying Pan
This is my second fully clad stainless steel pan, but the first one that truly qualifies as high-quality. I honestly thought the praise was just marketing hype, but the performance is impressive, it heats evenly and retains temperature perfectly. Despite its 12-inch size, it’s surprisingly maneuverable and not nearly as heavy as I expected. Cooking is a breeze, and as long as you follow the proper techniques, cleanup is simple. The cooking surface is massive, providing plenty of room to fry or braise several portions at once without crowding the pan. I’m already planning to grab the 10-inch version for everyday use next!
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Reviewed in the United States on March 2, 2026 by Adiel Adiel
Size: 12" Stainless Steel Frying Pan
These pans are truly a game-changer. I had a set of cheaper stainless skillets and never got good results. Food often stuck to the pan, I never got the sear I was after, and I thought I just couldn't get the hang of cooking on stainless steel. Then I decided to buy the Made In 12 inch and 10 inch pans. Wow! The equipment you use definitely makes a big difference. These pans give me great results each and every time. As long as you heat them properly, put a bit of a high smoke point oil and or butter, you can't go wrong. And my family really enjoys the great sauces I'm able to make with all that nice fond thats left in the pan after cooking. And cleanup is no problem, you can de-glaze with water and scrape up any mess while the pan is still warm, wash with some soap, and if necessary a little Bar Keepers Friend Stainless Cleaner will make them look new. Its a night and day difference between these and the inexpensive pans I used to use. I was lucky enough to catch these on sale, so I saved a few bucks, but in my opinion, they're worth every penny, even at full price. These pans will last a lifetime, not like the non-stick cookware you have to replace every year. And they're much healthier too. If you enjoy cooking like I do, don't hesitate to get these pans.
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Reviewed in the United States on March 4, 2026 by Vincent C
Size: 12" Stainless Steel Frying Pan
I love this skillet. No issues. To prevent food sticking I followed the instructions. Wait until the pan heats up (can check by dropping water droplets in pan) before adding food. Leave food alone. Flipping too soon can cause sticking. As for cleaning, I wait until pan cools down, deglaze with water and woodwn spoon if necessary and then use Barkeepers Friend. A little bit of scrubbing snd rinse and done. This pan heats up very well, cooks evenly and isn't heavy. I usually cook enough for 3 meals for me and, this skillet is perfectly sized. I love it and will be getting another, deeper one with a lid next month. Well worth the money spent.
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Reviewed in the United States on February 20, 2026 by LA
Size: 10" Stainless Steel Frying Pan
In my many decades of fun and irreverent home-cheffing for my family and friends, I’ve made nearly every mistake in the book! But I’ve always eventually mastered my goals. In that time, I’ve realized my cookware and appliances really matter, and that every one worth its weight has a learning curve. What I have to say doesn’t pertain to synthetic “non-stick” surface coatings — it’s assumed we all know how toxic they’ve always been, and don’t own any … For starters, my cooktop, a GE electric coil, is over 50 years old, but I love it. It’s identical to the one Julia Child used in several of her early (late 60s, early 70s) cooking shows. Until its bottom element spontaneously kinked two years ago, my oven, also a GE electric over 50 years, was also identical to Julia’s (though her’s was the double-oven model). I’ve always felt, if Julia could master a dish on them, I can never blame my appliances. I’ve learned cast iron is my friend. But getting there has been an excruciating journey. I will never forgive myself for giving away my mother’s beautifully seasoned cast iron cookware 35 years ago, after stupidly putting the pieces in my dishwasher, destroying their (fixable) sleek finishes, and thinking they were ruined. In the time since, I’ve bought new CI, taken down their grainy pre-seasoned surfaces in my backyard with a palm-sander, learned the best foods (bacon, potatoes, and anything in tallow) and high-smoke-point oils to re-polymerize their seasoning, and learned how to clean them (dish soap and even an SOS pad can be your friends, but only if used sparingly and immediately re-oiled and heated afterward). I should have known I’d fall in love with this Made In [Italy] SS frying pan. Over 40 years ago, I’d mastered making perfect crepes using my little SS crepe pan. For years, nearly every time my husband and I entertained overnight guests, I made breakfast crepes, especially ham and fresh asparagus with Mornay sauce, or rhubarb dessert crepes. I stopped at my local farmer’s side stand so frequently for asparagus and rhubarb, the farmer knew my car. One torrential rain day, she walked up to my car in her hooded slicker and announced, “I ain’t pickin’ no asparagus or rhubard!” This Made In SS 10” skillet is my culinary circle back to the basics. Already I love its spectacular ability to sear meat for the prized Maillard reaction and brown scrapeable savory bits for gravy and sauces, alternatively cook eggs, and stir fry. Cleanup is even more forgiving than CI. I love it so much, I gifted my SIL (the chef in their house) the same pan. All that said, several points need to be made for those new to SS. First, NEVER try to heat any cookware fast. Both CI and SS can warp or even crack if they’re subject to a sudden temperature change. Second, neither CI nor SS should be subject to high or even medium-high cooktop temperatures to perform. Rather, slowly heat the cookware to the desired temperature. For dishes that start or complete in the oven, slowly warm the piece to the same. Third, understand that this SS Clad pan’s surface WILL be damaged by metal utensils. While the manufacture gave ample warning, once or twice I’ve used a metal fork to flip a steak over because it was convenient, or had metal utensils fall into the pan in the sink. Big mistake. Don’t even do that, because foods will stick where the scratches are. Too, folks need to understand that ingredients need to be brought to room temperature all the way through before frying. Meats should be patted dry, lest they just steam once they hit the hot pan. When searing, the meat’s SUPPOSED to stick to a CI or SS pan. The meat will release naturally once the Maillard reaction and ‘crust’ is complete. With eggs, lightly oiling the pan after it’s been brought to temp will help. If the raw egg is watery around the edges to start, the water should be drained off using a fine sieve before using. Because my 10” pan did not come with a lid, I often use one I have from a prior cook set. The lid is tempered, clear, has a venting hole, and can also go into the oven with the pan. A perfect pairing! Photos are of a porterhouse I made at one point, short ribs which finished in the oven, and a lovely but imperfect simple French omelette, all in my 10” SS clad Made in pan.
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Reviewed in the United States on February 7, 2025 by Guest Guest
Size: 12" Stainless Steel Frying Pan
No company has perfect quality control and I received a skillet that slipped through the cracks. It was slightly warped, but they stood by their product and I had a replacement the next day. This is a wonderful skillet. It heats very evenly and it holds it incredibly well. Compared to other skillets, you can use much lower burner settings. If you preheat your pan and do the water test before use, you will have no problems with anything sticking. I simmered cracker barrel copy cat carrots for 3 hours and even with a hefty amount of brown sugar this skillet wiped clean with a paper towel. This is a well made skillet that feels like it has heirloom potential. It's feels solid but not heavy. If you're torn between the 10 or 12 inch, I recommend going with the 12. Overcrowding SS pans is the other way ppl end up with food sticking so the extra room is worth the price.
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Reviewed in the United States on November 22, 2025 by Dean Hedge Dean Hedge