Made In Cookware - 13" Blue Carbon Steel Paella & Griddle Pan - (Like Cast Iron, but Better) - Professional Cookware France - Induction Compatible

I’ve been beating my head against the wall trying to bake chicken breasts that are tender and juicy. I tried Pyrex, I tried granite ware, I tried cast iron, I even tried my All-Clad grill. I tried a gazillion different heat and time settings. But, I just couldn’t get it right. My oldest son is a chef and recommended carbon steel. He has a small, lightweight carbon steel frying pan that he got when working in a steak house and uses it for everything. So, I decided to look for something carbon steel but light and see if that would work. It does! I preheat the oven to 400, then heat a little oil (doesn’t need much) in the pan, pop 4 chicken breasts in top-down, sear them for 5 minutes tops, flip them over, and then put the pan in the oven for 15 minutes. The chicken comes out tender and juicy. And the pan is exceptionally easy to clean - I quickly wipe it out with a sponge under running water, and thoroughly dry it with a paper towel. Easy peasey and excellent results. I’ve done frittatas in this pan as well and they come out perfect. Can’t do omelettes because I’d really need a pan with a long handle for flipping (also my son who is a whiz at flipping things in the air without utensils). I do love this pan - it was worth the cost, is incredibly easy to clean, and cooks delicate things incredibly well. So happy to add this to my cookware collection.

Best carbon steel cookware available!

I wanted a larger pan — not necessarily a paella pan — that didn’t have a long handle due to storage issues. I have a smaller carbon steel pan that I picked up at TJ Maxx years ago and it is one of my favorite non-stick pans and thought that perhaps a larger carbon steel pan would do the trick for browning and searing meat. I have an induction range, and did a great deal of reading and understood that there was a risk of the pan warping and that this could impact how the pan functioned on the induction range top. I explained to my husband that after the pan was seasoned, that when we used it atop the range we would need to heat the pan slowly to avoid warping.I followed the seasoning instructions to the T, and did more cycles than recommended. At Christmas I sous vide multiple pork tenderloins and was using the pan to sear them. I slowly heated the pan, but to my dismay realized that the pan was warped. I worked around the situation by carefully rotating the pan and moving the tenderloins onto different sections of the pan and I was able to get a beautiful sear despite the warp. I was worried that the pan could scratch the cooktop and slowly cooled the pan multiple times to make sure there wasn’t any debris on the bottom of the pan or on the stovetop that could cause this to happen.I will continue to use the pan, but just need to be aware that it needs a bit more tending due to the warp. If you are using a gas or straight electric cooktop this wouldn’t like impact it as much as an induction cooktop.

I love this pan! I want definitely want more Made In pans. It has great heat distribution, cooks evenly over entire surface. It was a little heavier than I expected, but still lighter than a cast iron and cooks just as amazing as one.

I’d you want a pan you have to treat with kid gloves, this pan is for you. Out of the box, you have to go through “treating” the finish on the pan. I followed the directions exactly but washing it the first time produced patches of rust and now the finish is completely destroyed

With all the hype about Made In pans this one is truly a disappointment. I hesitated buying a Made In pan for months, but finally broke down because “other” people were complaining about my Stainless Steel not being non stick. I seasoned it with the Made In product, buy only after a couple of uses the blue is peeling off.

Excellent product.

Useful cooking surface area in my preferred carbon steel. Will also serve well used on the grill.