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12-Inch Stainless Steel Frying Pan $155 Delivered @ Made in Cookware Amazon AU

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This is the cheapest that I've seen this particular pan go for on Amazon.

$280 AUD RRP on the official website:
https://madeincookware.com/products/stainless-steel-frying-p…

I'm a big fan of cast iron pans but stainless steel is better for acidic dishes.

Price History at C CamelCamelCamel.
This is part of Boxing Day Sales for 2024

Related Stores

Amazon AU
Amazon AU
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Made In Cookware International
Made In Cookware International

Comments

  • +7

    Why so expensive?

    • +2

      Made In branded cookware is used in professional kitchens. You are right that they are expensive but they are regarded as quality cookware.

      • Does it cook food better or just more longer lasting and durable?

        • +3

          Most stainless pans would last a lifetime I’d imagine. It could cook food better compared to lower quality cookware with more even heat distribution.

      • Quality cookware make frying eggs sticky?

        • +9

          Well, stainless steel is not great for eggs. If you want to cook eggs, I would recommend you look for non-stick or cast iron pans. If you really want to cook eggs on stainless steel then you should at least season the pan. If anything I've said doesn't make sense to you, I'd say you should avoid buying this pan to avoid giving yourself a bad time.

          • +2

            @2-1: I agree, stainless is very hard to get right for newbies. Once you know how to season, right temps for certain products, then it gets easier.

            The only thing that turns me off this product is the Masterchef looking M, their products are landfill.

          • +1

            @2-1: You don’t season stainless steel like cast iron though: it’s more about getting the pan to the right temp each time for cooking. I’m with you though - I sear, cook eggs etc with cast iron and mostly use the stainless for sauces, casseroles, etc, especially if they’re very acidic.

      • Do that brand also do induction cookware?

        • +2

          Just be careful, if you accidentally click the link and take 10 seconds to read, you might just find out. But if you are illiterate, just ask Siri or Alexa.

    • -5

      Extraodinary waste of money.
      Understand professionals will value this.
      Majority of people are not this though.
      I don't need the Limousine of fry pans though.

  • +3

    Damn, very good price on the 3qt saucier too. I picked it up at $255 a couple of weeks back and thought that was pretty good, $199 now. It’s $165 USD on the made in US website.

    • Me too! Very annoyed considering Black Friday sales are suppose to be the best of the year

    • In which ways is it better comparing to cheaper brands when cooking food?

      • +1

        More (and hopefully thicker) layers = better heat distribution and retention.

        • Usually better finishing around the edges and higher quality welds as well. These things tend to be buy it for life, so buy something that doesn’t annoy you when you use it for the next 6 decades. I totally didn’t spend $200+ on my SS frypan 🤣. I’m pretty sure I’ve spent a few thousand bucks on BIFL cookware and knives at this point.

  • +4

    need to improve my cooking skill to match this price tag

  • -6

    Love the review- absolute garbage

  • +2

    Thanks, got the 10" for $139.

    Would get the 12" but our induction elements are too small.

    • +2

      The 12" pan has a 9.5" (24cm) cooking surface.

      • The absolute flat part is less than quoted. It's only about 19cm from the quoted 21cm on my ten inch pan. I'm on induction as well. Can recommend

        • +1

          Prefer 11” seems to happy medium between too small and too big

          • @Whodis: Afaik made in only make 10 or 12 stainless, but it's been a while since I bought mine. *from the official site

            • @Fullhalter: Yeah I know 11” is not that common. I found mostly Cristal and Demeyere made 11” when I was looking.

  • +1

    Thanks - these a great pans. Picked one up.

  • +3

    The Ikea steel pans will work just as well and if you do not know what the Leiden Frost effect is I would say stay away from stainless steel utensils… but do not use non stick pans for high heat cooking..These pans are meant for commercial use with a steel spatula constantly scraping the pan and the thick steel will last forever.. not worth it for a home master Chef.. IMHO .. but if you want the high end stuff.. go nuts

  • I've got the Made In sauteuse and very happy with it. Most of their cookware is made in Italy.
    The only gripe with their fry pan which has put me off buying one is that the the walls are lower than other brands which means extra splatter to clean up

  • Noticed that although they are shipped by Amazon, they are sold by Made In Cookware International which is a recently launched retailer. Is there a cause of concern or am I thinking too much?

    • That does seem sus actually. Very barebones storefront, zero feedback and the about section just says 'Made In Cookware International is committed to providing each customer with the highest standard of customer service.'

      Since it's shipped, and fulfilled by Amazon you're covered by Amazons protection and change of mind policies - so you'll be able to get a refund if you want, or if they don't actually send you the pan - but how would we confirm for sure whether the pans themselves are fakes..?

      • It doesn’t seem sus at all to me? It just seems like the official company just launched a store?

        I ordered one last week and it’s arrived in the official packaging, but you could email the company directly for confirmation re: the store if you have concerns.

        • This is what most storefronts look like. Very obnoxious, lots of big photos, hard to navigate. (To be clear, I hate this - but this is just what amazon storefronts usually look like)

          https://www.amazon.com.au/stores/nutribullet/page/69D5CE4B-9…

          The lack of effort put into the 'Made In Cookware International' storefront, combined with the lack of feedback and detail is what seems sus to me.

          Not saying it's definitely not legitimate - just that there's no real way of telling if it is without asking them directly, like you suggested.

          • @mahdoo: Listing said it’s made in the USA

      • This is a fair call - thanks for taking the time to research a bit further for us. I'll compare this with my mate's Made In set and report back if it doesn't feel right.

    • +5

      Teflon is poison why would you want that.

    • And Kmart pans are all you need to cook crap out of a can.

      • Please it’s called a microwave.

  • That’s crazy

  • +2

    Plenty of ignorant people in the thread who also seem to be poor. Not a coincidence I’m sure.

    These are fairly well regarded. Also check out all-clad if you’re after a solid pan with good heat distribution

  • -2

    Stainless promotes cooking on really high heat which leads to a not very healthy end product.

    • +4

      You're over complicating it. Just cook at the right temperature for the intended food.

      • -3

        No, you are oversimplifying it, make it sound as if the cooking surface does not affect the way you cook.
        With stainless preheating is a big thing, further, you would be unable tp cook on low. Preheating may burn the oil (produces harmful chemicals) and higher temperature cooking breaks down the food making it less healthy. More oil is needed as well.

        • +3

          Preheat and cook at the right temperature lol, skill issue for sure.

          • -2

            @quorg: The "right temperature" is different for different pans. No preheating is needed on some pans.

            • +3

              @Musiclover: If you’re not preheating all your pans, I’m not really going to trust your opinion on cooking.

              • @Whodis: Nonstick pans generally don't require preheating in the same way that stainless steel or cast iron pans do. In fact, preheating an empty nonstick pan can be detrimental to its coating.

                • @Musiclover: And yet you should still nominally preheat the nonstick pan with oil to get it up to cooking temperature…

                • +2

                  @Musiclover: Nothing will cook if the pan doesn't have heat in it. I'm sure most people figure it out and they don't take long to heat up.

                • @Musiclover: Cheap $20 non stick pans don't require preheating because they are thin. They have poor heat distribution and eventually warp.

                  My scanpan pans take the same time to heat as a stainless steel pan. They also cost around the same price as a stainless steel pan, go figure 🤔

  • At that price point you might as well go with Oz made ones, like solidteknics

    • Not for their stainless steel as part of the point of stainless steel is better heat retention for the cooking process. The Noni ones are single ply and as someone on reddit said, worst of all worlds

      • “This seems like a really bad concept to me, the price is on par with very high-end clad stainless or even copper which will vastly outperform it, and magnetic stainless steel will be just as sticky and impossible to take seasoning as 304/18-8.

        Stainless is by far the least conductive of the cookware metals, its only real advantage is toughness and it's harder to corrode than most, which is why it's almost always sandwiched around a more conductive metal. Their marketing language about "ferritic" stainless being twice as conductive as austenitic stainless, and therefore not needing a conductive layer, probably relies on customers not understanding just how poorly stainless conducts heat. Twice as conductive as 304 stainless is still only about 60% as conductive as carbon steel, 13% for aluminum, or less than 8% for copper.

        Outside of the rivetless construction this is sort of the worst of all worlds at a premium price. The only people I can imagine actually wanting it while understanding what they're getting are the ones who are paranoid about nickel in stainless steel, and otherwise try to tolerate cooking on insulators like Visions glass, Xtrema ceramic, etc.“

        • -2

          Why does poor conductivity matter? Once the pan is hot it cooks. Better conductivity means more hotspots, it's not an advantage

          The advantage of stainless steel is you can treat it harshly, scub it with steel wool if you like.

          • @greatlamp: The noni I would expect is less even heating than a ply pan, so a single smashed ingot of the same material is less good of a stainless steel pan vs a multi-ply pan. This is my pov as someone that owns multiple solidteknics carbon steel pans.

          • +1

            @greatlamp: better conductivity means less hotspots lol, conductivity is also better for responsive temperature control

    • -1

      My thoughts as well. At this price point, just get solidteknics, all-clad, or the standard scanpan.

      • This is comparable to all clad, and better than scanpan. The solidteknics is different or worse depending on if you’re talking about ausion or noni.

        The ausion carbon steels are noticeably worse in heat retention as expected due to the different material type. The noni I’ve never used but it’s not a ply construction so it should be a worse than usual stainless steel pan - this is according to the uncensored fb group which it not subject to solidteknics going around telling them to cease and desist. I hear solidteknics sink bad reviews, so after something like half a dozen pans from them I’m very unlikely to buy anymore in future.

  • This guy swears by the IKEA SENSUELL SS pans, which would be more than enough for most people:
    https://www.ozbargain.com.au/comment/16076802/redir

    • +1

      You won't find a better value triclad SS pan than the SENSUELL.
      The IKEA pan is thicker than most triclad stainless pan, but for the price I would highly recommend it.

    • +1

      Except there doesn't seem to be a 28cm variant of this anymore? Only a 24cm one on their website.

      • +1

        yeah that's useless

      • @marshmall0w2 I just ordered the 28cm to use up a $10 voucher

        They are back in stock:
        https://www.ikea.com/au/en/p/sensuell-frying-pan-stainless-s…

        • +1

          Ok awesome. Does Ikea sell an accompanying glass lid for this?

            • @G-rig: Yeah I was thinking this, just not sure if this was the right one. But awell will order two sets

              • @marshmall0w2: It will take some learning again with a stainless steel pan. I assume most people use a lot of oil to stop sticking, or are you supposed to season it? People say get it really hot that water beads off, but then lower the temp immediately? Prefer to use some water/oil for veggies etc.

                • @G-rig: You don't season stainless steel pans. I cook my beef steak, pork, chicken, using my current scanpan stainless steel pan without any oil at all. Heat up on medium-high until the water droplets balls around, then reduce back to medium and then put the meat. Leave on one side from 40 seconds to 2.5 minutes (depending on thickness and doneness) then flip. At the end, pour some cheap white vinegar and leave for a while. When it's time to wash, the residue is easier to clean. For eggs, I just use oil or ghee after the pre-heating on medium-high. Let it around 20 seconds after putting the oil or ghee, then bring it down to medium, leave it for 20 seconds again, then put the eggs.

                  • @marshmall0w2: Yes I wasn't going to 'season' it. Seems you do need a thin coating of oil/water for certain things or will surely stick.
                    ie. Sautéing vegetables etc bit of oil or water should be ok. Thanks for clarifying, I think the key is to reduce the heat after the initial heat up.

                    • @G-rig: Yeah the only reason why it's medium-high and not high is because you want to heat it over a longer period of time to allow even heating, and also not on just medium because it's kinda slow. After pouring the oil, making sure to coat the pan nicely, then set it back to medium and wait a while.

                      • @marshmall0w2: Yeah got it. Was just saying non-stick is more friendly for oil free cooking but the coating degrades and people always carry on about the health side of those materials (whilst they are cooking their steak lol).

                        SS should last way longer anyway, cheers.

                        • +1

                          @G-rig: Yes, I have had my stainless steel pan for over 5 years. Definitely way better in terms durability and guilt-free from the sus coating. Relatives come over to cook sometimes and they do not know how to use it lol

  • Anyone contemplating this could get this baccarat one from mydeal for $94 bucks using coupon, KNOCKOUT.

    https://www.mydeal.com.au/baccarat-iconix-chefs-pan-with-lid…

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