In this in-depth review, I break down the pros and cons of Made In non-stick pans.
- How they’re made
- How they look, feel, and perform (with lots of pictures)
- How they compare to the competition
- And much more
So if you’re thinking about buying Made In non-stick pans but need an unbiased review to help you decide, keep reading.
Use the links below to navigate the review:
- Materials and Construction
- Made In Non-Stick vs. the Competition
- What Others Say
- FAQs About Made In Non-Stick Cookware
- Bottom Line: Is Made In Non-Stick Cookware Worth Buying?
Made In non-stick cookware features a brushed stainless steel exterior. The brushed finish hides scratches better than traditional polished steel finishes.
Made In’s logo, the place where the pan was manufactured (Italy), and the size of the pan are stamped on the bottom.
The sides of the pan are sloped, and the rims are flared. This design makes it easy to pour sauces or slide eggs onto a plate without spilling.
With a completely flat bottom, Made In non-stick pans maintain complete contact with the cooktop, which is essential if you’re cooking on an electric or induction glass top stove (check out my guide to the best cookware for electric stoves).
Two layers of non-toxic PTFE non-stick coating are applied to the interior. You can choose black (graphite) or blue (harbour blue) non-stick coating.
The handles are flat on the top and bottom, with slightly rounded sides.
Rounded handles, like the ones on HexClad pans, pose the risk of rotating in your hand when you tilt the pan.
Since the top and bottom of Made In handles are flat, the pan will never slip or rotate, even if your hand is wet or greasy.
All-Clad’s cup-shaped handles have that same effect — they’re designed to be stable and never rotate in your handle. However, All-Clad handles are uncomfortable because the edges can dig into your hand.
Made In handles have slightly rounded sides, making them more comfortable to hold. They have the perfect balance of comfort and safety.
The handle also has a convenient hole at the end, which allows you to hang it from a rack for storage.
Lastly, the handles are attached to the pan’s body with two rivets. Although the rivets ensure the handle will never loosen or detach, they tend to collect grease and are difficult to keep clean.
If you’re not willing to spend time scrubbing the rivets, brands like Swiss Diamond offer rivetless handles. These pans feature a completely smooth, uninterrupted cooking surface.
Made In non-stick pans are designed for durability, versatility, and exceptional heat conduction.
Unlike most cheap non-stick pans made of aluminum, Made In non-stick cookware is constructed using the same materials as its premium stainless steel cookware.
They are made of 5-ply stainless steel with an aluminum core. Not only that, but they’re 3 mm thick, sturdy, and hold heat well, which is necessary for stir-frying or searing.
The cookware’s surface is 18/10 stainless steel, and the bottom is 430 stainless steel. Both are high-quality, food-grade steel, but 430 steel on the bottom makes the pans compatible with induction stovetops (induction stovetops only work with a magnetic metal like 430 stainless steel).
The only difference between Made In stainless steel cookware and non-stick is that the non-stick has a double layer of PFOA-free non-stick coating on the interior. Made In claims their coating lasts up to 70 times longer than pans made with a ceramic non-stick coating like Caraway and GreenPan.
I’ve been cooking with Made In non-stick pans for several years, and the overall performance is excellent.
It heats up fast and evenly and retains heat exceptionally well. I’ve used it to cook dozens of eggs, pancakes, crepes, bacon, grilled sandwiches, and more.
I’ve never had any issues with food cooking unevenly or sticking. Eggs glide around in the pan, even with little to no oil.
One thing that surprised me during my testing is how well Made In non-stick pans sear and brown proteins.
For example, I used my Made In pan to sear shrimp, and they came out crispy and golden. They came out better in the Made In non-stick pan than shrimp I’ve cooked in other brands’ stainless steel pans, which is unusual because non-stick pans are usually not the best tool for searing.
I also used it to sear salmon, and the results speak for themselves. The skin was crispy, and the fish didn’t stick to the pan.
Made In non-stick pans sear so well because they have a thick (3 mm) fully-clad stainless steel base. The thick walls and base absorb and retain heat much better than typical thin-walled aluminum non-stick pans.
So when you put a cold piece of salmon in a hot Made In non-stick pan, it stays hot and sears evenly.
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As I mentioned, the handles on these pans are comfortable and safe. They stay cool when cooking on the stove, and you can grip them securely, even if you’re wearing an oven mitt.
My one complaint is that the handle doesn’t angle upwards. Instead, it’s almost parallel with the top of the pan.
This design allows you to fit the pan in the oven with less space between racks, but your hand is a little closer to the heat when cooking on the stove. You also have to flick your wrist with more force to flip eggs.
Overall, Made In non-stick pans are a joy to use. Their heat conduction and retention are excellent, the handle is comfortable, and food doesn’t stick. After several years of use, I still haven’t experienced significant scratches to the coating that impact performance — the brand’s long-lasting claims are valid so far.
I conducted two simple tests to measure how Made In non-stick pan compares to the competition regarding heat conduction and retention.
The first test measures how fast and evenly (heat conduction) the pans heat up. Here’s what I did.
- First, I poured two cups of cold water (55°F) into the Made In pan.
- Then, I placed the pan on the stove and turned the heat to high.
- As the water heated, I observed how evenly the bubbles were dispersed across the cooking surface.
- Finally, I recorded how long it took for the first bubbles to appear and for the water to boil fully.
I do this test with every pan I review, and as you can see in the results below, Made In non-stick pans heat faster than most brands. Since non-stick pans are often used for quick meals like eggs, quick heating is a major benefit.
|Pan||Time to First Bubbles||Time to Boil|
|Farberware||1 minute and 2 seconds||1 minute and 29 seconds|
|Made In stainless steel fry pan||1 minute and 40 seconds||2 minutes and 21 seconds|
|Anolon X pan||1 minute and 35 seconds||2 minutes and 22 seconds|
|Misen fry pan||1 minute and 50 seconds||2 minutes and 25 seconds|
|Anolon Advanced fry pan||1 minute and 55 seconds||2 minutes and 27 seconds|
|HexClad fry pan||1 minute and 40 seconds||2 minutes and 30 seconds|
|Made In non-stick fry pan||1 minute and 53 seconds||2 minutes and 31 seconds|
|Zwilling fry pan||1 minute and 45 seconds||2 minutes and 31 seconds|
|T-fal fry pan||1 minute and 50 seconds||2 minutes and 32 seconds|
|Gotham Steel fry pan||1 minute and 58 seconds||2 minutes and 32 seconds|
|Rachael Ray fry pan||1 minute and 47 seconds||2 minutes and 36 seconds|
|Viking fry pan||1 minute and 42 seconds||2 minute and 39 seconds|
|Calphalon fry pan||1 minute and 45 seconds||2 minutes and 40 seconds|
|Pioneer Woman fry pan||2 minute and 2 seconds||2 minute and 46 seconds|
|Hestan fry pan||1 minute and 52 seconds||2 minutes and 47 seconds|
|GreenLife pan||2 minutes and 11 seconds||2 minutes and 47 seconds|
|Tramontina fry pan||1 minute and 53 seconds||2 minutes and 52 seconds|
|Circulon fry pan||2 minutes and 7 seconds||2 minutes and 55 seconds|
|All-Clad skillet||1 minute and 55 seconds||2 minutes and 55 seconds|
|Demeyere Industry fry pan||2 minutes and 3 seconds||3 minutes and 10 seconds|
|Ballarini fry pan||2 minutes and 15 seconds||3 minutes and 12 seconds|
|Heritage Steel fry pan||1 minutes and 59 seconds||3 minutes and 15 seconds|
|Demeyere Atlantis fry pan||2 minutes and 11 seconds||3 minutes and 25 seconds|
The second test measures how well the pan retains heat. In the last section, I explained how important heat retention is for searing.
A pan that holds its heat won’t cool down when you put a cold steak in it. It’s also easier to cook with because the temperature is more stable.
For this test, I removed the Made In pan from the heat once the water began boiling and set it on the counter.
After five minutes, the water in the pan was 120.2°F.
After ten minutes, the water was 105.8°F.
As you can see in the results below, Made In non-stick retains heat better than the competition. I’m not surprised by these results because the walls are thick, and I already experienced the pan’s superior heat retention in my real-world tests.
|Pan||Temperature After 5 Minutes||Temperature After 10 Minutes|
|Made In stainless steel fry pan||121.1°F||106.6°F|
|Demeyere Atlantis fry pan||122.0°F||106.3°F|
|Made In non-stick fry pan||120.2°F||105.8°F|
|Misen fry pan||118.6°F||103.4°F|
|Zwilling fry pan||121.1°F||103.0°F|
|Rachael Ray fry pan||126.3°F||102.7°F|
|HexClad fry pan||120.7°F||102.4°F|
|Circulon fry pan||133.3°F||102.0°F|
|Tramontina fry pan||118.5°F||101.3°F|
|Calphalon fry pan||112.8°F||101.1°F|
|Ballarini fry pan||120°F||99.9°F|
|Hestan fry pan||114°F||98°F|
|Demeyere Industry fry pan||115.2°F||96.6°F|
|Anolon X pan||114.1°F||96.0°F|
|Viking fry pan||106.6°F||95.9°F|
|Farberware fry pan||112.0°F||95.4°F|
|GreenLife fry pan||119.0°F||95.0°F|
|Gotham Steel fry pan||113.0°F||95.0°F|
|Anolon fry pan||112.7°F||90.9°F|
|Pioneer Woman fry pan||104.3°F||90.9°F|
|T-fal fry pan||108.7°F||88.0°F|
Made In’s non-stick cookware is not budget-friendly. In fact, it’s more expensive than most non-stick cookware on the market.
The higher price is primarily due to the high-quality stainless steel base construction. These pans have the same construction as Made In stainless steel pans but also have a non-stick coating. And with more materials and labor, the price goes up.
That said, you get what you pay for. Cheaper non-stick pans are made with an aluminum body, which won’t perform nearly as well in terms of heat retention (how well the pan keeps the heat).
Aluminum pans are also much more prone to warping. If you cook on an electric or induction cooktop, it’s essential to have pans that don’t warp and stay flat. A bent, wobbly pan won’t heat evenly on a flat cooktop.
Made In non-stick pans have many advantages, but no cookware is perfect. Here are a few of the downsides that I’ve discovered when using Made In pans:
- Price: Because of their stainless steel base construction, these non-stick pans are on the pricier side. Made In’s non-stick collection is more expensive than its standard stainless steel collection, likely because the pans are made of the same thick 5-ply base but also have the added cost of the non-stick coating.
- Shallow side walls: The shallow pan sidewalls make it easy to slide food onto a plate, but they also increase the risk of splashing and spilling while you cook. This makes them good for general searing, but they don’t work as well for deep frying or cooking with sauces.
- Only available online: Because Made In products are only available online, you cannot physically interact with them before purchasing to see if you like them. You also have the added shipping cost since you can’t buy them in-store — however, Made In offers free shipping on orders over $49.
- Pan bottom stains: The light-colored pan bottom stains easily and requires aggressive scrubbing. Pans with dark bottoms help to hide stains better. If the staining and cleaning bother you, All-Clad HA1 is an excellent non-stick alternative with a dark bottom.
- Rivet staining: The rivets that attach the pan handle to the body tend to get stained because they’re difficult to clean thoroughly. Other brands, like Scanpan Classic, feature rivetless construction, which is much easier to clean.
- Heavy: Made In pans are built solid with thick, heavy walls. The 12-inch non-stick fry pan weighs over 3 pounds. If you’re looking for lightweight non-stick pans that are easier to maneuver, check out T-fal and Tramontina or read my guide to the best lightweight cookware.
- Handle cleaning: There’s a small space at the base of the handle that is extremely difficult to clean because it’s so close to the pan’s body. Scrubbing with a toothbrush is the only way to clean it. And since that’s not practical after every use, that area quickly becomes stained and discolored.
What Others Say
Even though Made In is a relatively new cookware brand, it has already developed a positive reputation among experts. Here’s what others are saying about Made In’s non-stick offerings.
Good Housekeeping includes Made In as part of its list of Best Non-stick Cookware Sets because of the sturdy stainless-steel construction paired with the convenience of non-stick pans. According to Good Housekeeping, some of the standout features were the even heating and how easily the pan wiped clean after use.
Made In’s 10-inch non-stick frying pan made Food Network’s list of the Best Non-stick Frying Pans due to its consistent performance, easy cleanup, and aesthetically pleasing design. Food Network tested this pan against the competition by searing skin-on fish filets, flipping pancakes, and baking frittatas — the Made In pan easily outperformed all of them.
Refinery29 also gives Made In a glowing recommendation — the non-stick frying pan collection earned a place on their Best Non-stick Cookware Sets list. Refinery29 praises Made In’s no-fuss and high-performance design and calls out how well food slides right off the pan.
FAQs About Made In Non-Stick Cookware
Below are answers to the most frequently asked questions about Made In non-stick cookware.
Since Made In pans are constructed without PFOA (Perfluorooctanoic Acid), these pans are 100% non-toxic. If you cook within the oven-safe temperature limit (500°F), they won’t emit harmful fumes or leach chemicals into your food.
Yes, Made In non-stick pans are oven-safe up to 500°F. However, while the pans are oven-safe, they are not recommended for use under the broiler. Broilers can reach temperatures well over 500°F, and direct flames with no buffer will degrade the non-stick coating.
No, cleaning Made In non-stick cookware in the dishwasher is not recommended. The non-toxic PTFE coating can break down when exposed to the abrasive solvents and chemicals in dishwasher detergent. Instead, hand wash your non-stick pan with a mild dishwasher and a soft sponge.
Yes, these pans are optimized for induction stoves. The bottoms of the pans are made with 430 stainless steel — a magnetic metal suitable for induction stovetops.
No, metal utensils can scratch and ruin the non-stick coating. Instead, use wooden, plastic, rubber, or silicone utensils. If you’re looking for non-stick pans that are metal utensil-safe, consider HexClad.
Made In non-stick cookware is made in Italy and the United States. Check out this chart for a more in-depth look at where all Made In cookware collections are manufactured.
Bottom Line: Is Made In Non-Stick Cookware Worth Buying?
Now that you have all the key facts — are Made In non-stick pans worth buying?
In my opinion, yes. Made In makes some of the best non-stick pans available today.
They heat up fast and evenly and retain heat well. The durable multi-layer non-stick coating releases food easily, is easy to clean, and holds up to wear and tear over time. And the handles are safe and comfortable.
Although Made In is one of the pricer non-stick options, the quality and performance make it a worthwhile investment.
You should buy Made In cookware if:
- You’re looking for a PFOA-free non-stick pan.
- You want a pan that is oven-safe up to 500°F.
- You’re looking for a sturdy and durable stainless steel base.
- You want a pan with excellent heat retention and even heating.
- You’re looking for an induction-compatible non-stick pan.
- You don’t mind paying more for better quality.
- You don’t mind purchasing your pans online.
You should not buy Made In non-stick cookware if:
- You want affordable, budget-friendly cookware.
- You want a rivetless design with easy-to-clean handles.
- Staining on the bottom of your pans bothers you.
- You want a dishwasher-safe pan.
- You don’t want a pan with shallow side walls.
- You want to be able to hold and try out your pan in-store before buying.
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