Both are strong choices; Made In Cookware ProCoat is slick while Made In Cookware Carbon Steel is rugged and versatile.
I often cook for friends and family. I tested both Made In Cookware pans side by side. I used the Made In Cookware ProCoat 8″ nonstick and the Made In Cookware seasoned 12″ carbon steel. I cooked eggs, steaks, and sauces. I note heat, weight, and clean up. My tests were simple and real. I share what worked and what did not. You will get a clear view of how Made In Cookware pans perform day to day.
Made In Cookware | ProCoat 8″ Nonstick Frying Pan (Graphite) | 5-Ply Stainless Clad Nonstick
The Made In Cookware ProCoat 8″ pan is a daily nonstick tool. It blends a durable 5-ply stainless core with a ProCoat nonstick surface. It heats fast. It is induction ready. The pan ships from Italy and aims at pro home cooks.
I found the pan light and nimble. The handle stays cool. The graphite finish looks sharp. The nonstick held up to eggs and pancakes with little oil. The pan is made to lift foods clean. It slides from pan to plate with ease.
Made In Cookware – Seasoned 12″ Carbon Steel Frying Pan – Crafted in Sweden – Induction Compatible
The Made In Cookware 12″ carbon steel pan is made for heavy use. It arrives pre-seasoned and ready to brown. The wide base handles steaks, sears, and large batches. It is induction safe and built to last.
I found the pan beefy and responsive. It takes oil and builds a natural patina. The long handle gives balance for tossing. The pan shines with high heat tasks. It rewards care with improved release over time.
Is Made In Cookware ProCoat 8″ Good?
Verdict first: I like this pan. It gives consistent, easy nonstick performance. It is ideal for quick everyday work. The ProCoat surface sheds eggs and crepes. The 5-ply body gives even heat. The handle is steady and cool. It is a tidy upgrade over cheap pans.
I used the Made In Cookware ProCoat 8″ to make omelets for a weekend brunch. The eggs released cleanly with low oil. I then used it for sautéed garlic and buttered shrimp. Heat spread fast and even. The pan cleaned with a soft sponge and warm soap. Over weeks it held shape and finish well. For small tasks it became my go-to pan.
Real-World Experience
I remember a Saturday morning when I had to cook for four. I used the Made In Cookware ProCoat 8″ for eggs and mushrooms. The pan heated fast and the eggs slid out in one piece. My stove was finicky that day, but the pan kept heat steady. I then swiped the pan with a cloth and it looked new. The pan saved me time and stress. Guests liked the eggs. I liked that cleanup was quick. That small victory made the pan worth it.
What I Like
- Reliable nonstick for eggs and pancakes
- Even heating from 5-ply construction
- Easy to handle and pour
- Works on induction and gas
- Quick to clean with mild soap
What Could Be Better
- Smaller 8″ size limits batch cooking
- Nonstick can wear with metal tools
- Not ideal for high sear where browning is key
My Recommendation
Buy this if you want a nimble, reliable nonstick. It fits cooks who value quick clean up and steady heat and who use small pans often.
| Best For | Why |
|---|---|
| Small kitchens | The 8″ size fits small stoves and saves storage space. |
| Quick breakfasts | Perfect for eggs, omelets, and pancakes with little oil. |
| Other | Great as a second pan for sauces and finishing dishes. |
Is Made In Cookware 12″ Carbon Steel Good?
Verdict first: I recommend this pan for serious home cooks. It sears well and takes high heat with no fuss. The surface builds a great patina after several uses. It is not nonstick at first, but it becomes slick with care. The weight gives steady contact with the burner and the rim is thin for good deglazing.
I used the Made In Cookware 12″ carbon steel for a week of dinners. I seared ribeye and roasted vegetables. The pan developed a dark, even layer that improved release. I also made pan sauces and scraped bits with no damage. It needs more care than nonstick, but it rewards effort with flavor and durability. It became my workhorse for bigger jobs.
Real-World Experience
One night I made steak frites for guests. I heated the Made In Cookware 12″ until it smoked and added oil. The steaks formed a deep crust in minutes. I flipped once and finished in the oven. The pan gave me fond for a quick sauce. I felt like a pro. The pan was heavy but balanced. After cooking I wiped it and added a thin coat of oil. The pan looked cared for and ready for the next meal.
What I Like
- Excellent sear and browning
- Becomes naturally nonstick with use
- Durable and repairable over years
- Large surface for family meals
- Great heat retention for sauces
What Could Be Better
- Requires seasoning and care
- Heavier and bulkier to store
- Needs oil and heat management to avoid rust
My Recommendation
Choose this if you cook for many or sear meats often. It fits cooks who like hands-on care and long-lasting gear.
| Best For | Why |
|---|---|
| Best For | High-heat searing, steaks, and large sautés. |
| Why | Large surface and heat retention make it ideal for family meals. |
Made In Cookware : Side-by-Side Test
I ran both Made In Cookware pans through a set of real tests. I looked at heat, release, weight, clean up, and value. My goal was to show which pan fits which cook. I used both pans for the same tasks. The notes below are from hands-on use.
Build & Materials
How each pan is made and the impact on cooking.
| Feature | ProCoat 8″ | 12″ Carbon Steel |
|---|---|---|
| Construction | Made In Cookware ProCoat: 5-ply stainless clad core with nonstick top | Made In Cookware Carbon Steel: Single-sheet carbon steel, pre-seasoned |
| Finish | Made In Cookware ProCoat: ProCoat nonstick matte graphite | Made In Cookware Carbon Steel: Natural seasoned patina that darkens |
| Origin | Made In Cookware ProCoat: Crafted in Italy | Made In Cookware Carbon Steel: Crafted in Sweden |
Heat Distribution & Performance
How evenly and quickly each pan heats and cooks.
| Feature | ProCoat 8″ | 12″ Carbon Steel |
|---|---|---|
| Heat Spread | Made In Cookware ProCoat: Even heat from 5-ply layers | Made In Cookware Carbon Steel: Fast surface heat; holds heat longer |
| High Heat Use | Made In Cookware ProCoat: Not ideal for extreme sear | Made In Cookware Carbon Steel: Excellent for high-heat searing |
| Temperature Control | Made In Cookware ProCoat: Stable at medium-high | Made In Cookware Carbon Steel: Responsive; needs skill |
Nonstick & Food Release
Which pan releases food easier during typical cooking.
| Feature | ProCoat 8″ | 12″ Carbon Steel |
|---|---|---|
| Out of the Box | Made In Cookware ProCoat: Ready nonstick | Made In Cookware Carbon Steel: Lightly seasoned; not slick at first |
| After Use | Made In Cookware ProCoat: Remains nonstick with care | Made In Cookware Carbon Steel: Becomes highly slick with patina |
| Tool Safety | Made In Cookware ProCoat: Avoid metal tools to protect coating | Made In Cookware Carbon Steel: Metal tools are fine |
Weight, Handling & Ergonomics
How easy each pan is to move and use daily.
| Feature | ProCoat 8″ | 12″ Carbon Steel |
|---|---|---|
| Weight | Made In Cookware ProCoat: Light and nimble | Made In Cookware Carbon Steel: Heavier and solid |
| Balance | Made In Cookware ProCoat: Good balance for one-hand use | Made In Cookware Carbon Steel: Balanced but needs two hands for tossing |
| Handle Comfort | Made In Cookware ProCoat: Cool-touch handle | Made In Cookware Carbon Steel: Long steel handle that warms |
Cleaning & Maintenance
How each pan fares after use and how to care for it.
| Feature | ProCoat 8″ | 12″ Carbon Steel |
|---|---|---|
| Daily Clean | Made In Cookware ProCoat: Soap and soft sponge; easy | Made In Cookware Carbon Steel: Wipe and oil; avoid soap long term |
| Long-term Care | Made In Cookware ProCoat: Avoid abrasive pads to protect coating | Made In Cookware Carbon Steel: Re-season as needed; forgiving to scrub |
| Dishwasher Safe | Made In Cookware ProCoat: Not recommended | Made In Cookware Carbon Steel: Not recommended |
Value & Longevity
Which pan is a better long-term buy based on price and life.
| Feature | ProCoat 8″ | 12″ Carbon Steel |
|---|---|---|
| Longevity | Made In Cookware ProCoat: Durable with careful use; coating life varies | Made In Cookware Carbon Steel: Can last decades with care |
| Cost to Replace | Made In Cookware ProCoat: May need replacement sooner if misused | Made In Cookware Carbon Steel: Rarely needs full replacement |
| Overall Value | Made In Cookware ProCoat: Great for low-effort cooks | Made In Cookware Carbon Steel: Best for cooks who invest time |
Final Verdict: Which Should You Buy?
Quick Decision Guide
Final Verdict: Which Should You Buy?
If you want simple, reliable nonstick for quick meals, pick the Made In Cookware ProCoat 8″. It heats well and cleans fast. It fits busy cooks and small servings.
If you sear meats, cook for many, or want a pan that improves with use, pick the Made In Cookware 12″ carbon steel. It takes work but gives top browning and long life. Both are Made In Cookware quality and serve different needs.
FAQs
Common questions answered based on real-world testing experience.
Yes. The Made In Cookware ProCoat 8″ is induction compatible thanks to its 5-ply stainless clad base.
It arrives pre-seasoned. You should still build the patina with oil and heat for best release and rust protection.
Use wood or silicone on the Made In Cookware ProCoat to protect the coating. Metal is fine on the Made In Cookware carbon steel.
For eggs, the Made In Cookware ProCoat 8″ wins out of the box. The Made In Cookware carbon steel can match it after many uses.
Stack with a soft liner between pans. Keep oil on the carbon steel. Avoid rough contact with other metal cookware to protect finishes.