Comparable to All-Clad/Tramontina for multi-ply stainless steel pots n pans. They just released their Aussie distribution/site and this sale seems comparable to their Black Friday prices but their Boxing Day sale on Amazon last year seemed to price cheaper than the sale today.
30cm Stainless Steel Clad Frying Pan $175.20
3-piece Stainless Steel Clad Frying Pans (20cm, 25cm, 30cm) $399.20
I tried adding an item under $149 into my cart and each time they charged $10 shipping. The $79 might be copy pasted text from their Canadian woops.
Dirty dogs… was actually expecting cheaper pricing after signing up for their coming soon offers. The higher postage is poor as well.
In the second paragraph above, I wrote All Clad when I meant Made In when describing their supposed $79 shipping threshold avoidable carbon steel and non stick ranges.
Where are those Nitrided pans due to arrive next month?
They are misen
The two big releases in the next month are Misen and Yahgan. Both are Chinese-made as this is currently the only place the nitriding tech is available, for now. Misen kickstarters have already shipped and the nitriding is getting rave reviews - not quite as non-stick as PTFE’s but no seasoning required and less maintenance than steel or iron. Nitriding involves high heat baking in a Nitrogen rich oven to harden the composition of the carbon steel to make them rust-resistant and capable of handling acidic dishes or soaks in water. More sizes and glass lids are apparently coming from both companies. I have one of the Yahgan prototypes and should receive my Misen preorder set in the next week, so will soon be in position to compare them with each other. As well as my army of Lodge, SolidTeknics, DeBuyer, Sensuell, Vardagen, Tefal & Greenpan.
www.misen.com
American. 3mm base, 2.5mm walls comprising tri-clad carbon steel - aluminium - carbon steel for even heat distribution. Low, flayed walls with unsealed rim and riveted handle. Lighter but less thermal mass. Available in 8”, 10” and 12” sizes. 15% presale (code NEW15) lands the 10”/26cm pan at $181.80 shipped in the next fortnight.
www.yahgan.com.au
Australian. 3mm base and walls comprising single sheet of carbon steel for better heat retention. Higher, squared, seal walls with rivetless handle wrought from same sheet as pan. Heavier but more thermal mass. Available in 26cm only. 30% presale includes scrubber, chainmail and carry bag, lands the 26cm pan at $149.98 for the Classic or $189.98 for the Nitrided version. Shipped in October.
Interested to hear a direct comparison between the two. Lots of variation in non-stick performance with existing nitrided pans, and the Misen's performance sounds better than anything yet seen. Lots of nitrided pans are not especially non-stick (just very hard, and rust-resistant). No idea of Yahgan are using a production technique to Misen
@lbreav: Hopefully I’ll be in position to comment in the next week or two.
Misen reviews are indeed very encouraging with most reports saying there’s some other tech at play other than just nitriding to make them so non-stick. Sounds like they’re having some QC issues, with some reports of the 12” warping, but apart from some complaints about the low walls and sticking from rank amateurs, the feedback has been great. I can see them being a great option for older people due to the lower weight and low maintenance.
It was actually during a Misen breakdown discussion that the Yahgan owner reached out and eventually agreed to sell me one of his ten prototypes. I didn’t think they’d be a match for the Misens because of the great non-stick reviews - and whilst I’ve got nothing to compare yet, they are so much more nonstick than my other SolidTeknics and DeBuyer carbon steel pans. I didn’t season it, just used it as the creator urged and steak, eggs, potatoes just slip around the pan. And the thermal mass is a game changer - its given the best crust/sear on a steak I’ve ever had. I loved my SolidTeknics pans, but this things into a cocked hat. I can see myself using the small Misen for my egg pan and the Yahgan for my searing workhorse. Will be interesting to see which pan comes out on top for the large 12”er. Biggest win of all may be for family who habitually rust, destroy season, soak or just go thru Teflon pans without knowing how low maintenance iron and carbon steel can be. Hopefully it’s not a false dawn ala Gordon Ramsey’s HexClad, which is hot garbage.
@UncleRico: You are making me want to pull the trigger on the nitried yahgan. Is the idea once I get it I no longer need to season? So when it gets dirty and I wash with soap I still don't need go re season like with cast iron? The website doesn't really go into a care plan to keep it non stick?
@Faithgrrl: The video I've seen has him simply boiling water in the black Yahgan (for 30mn) to clean it.
@Faithgrrl: https://youtu.be/Vhr63kIjOT4?si=rQdd9Dhs08a57DWx
This is PapaMau, the creator’s, channel. Hopefully he’s ok with me posting it. I’ll message him - it would be great if he could come in here and answer some of these questions with firsthand knowledge.
@lbreav: I’m not really across his socials, so don’t know what content has been posted. I’ve only watched the “I couldnt find the perfect pan so I invented it” vid on YouTube.
What has become very apparent to me in recent times in the various Solidteknics and carbon steel forums, is that the old wisdom that continuous seasoning of pans which was advocated forever, really only serves to rust proof them. The improving non-stick capacity is served just as well just by cooking with carbon steel and letting trace amounts of oil fill the microscopic pores of the steel which open and contract with heat. And since nitriding protects against oxidisation, acidic decay and rust, it would stand to reason that the Nitrided pans from Misen, Yahgan and any others in the pipeline don’t need seasoning. But only time will tell beyond the dozen runs I’ve put mine through so far.
@Faithgrrl: I believe so. I’ve been using mine for three weeks and haven’t seasoned it once. I even left it soaking for two nights with water and vinegar to see if the nitriding was susceptible to damage and it still looks absolutely flawless. The finish is as non-stick as any carbon steel or iron pan I’ve ever used and the finish is immaculate. I always loved my Solidteknics pans, but when I look at some of the photos of them side by side, it’s almost shameful.
As we all know, carbon steel is all about the usage and not the looks, but the low maintenance promise is compelling. I obviously won’t know how either pan holds up in six or twelve months time, but the creators advice just to cook with it without babying it or seasoning has been fully justified so far.
@UncleRico: It sounds like a non stick that lasts forever which is crazy. And since I am already paying $100 per non stick taking a punt at x2 the price sounds like a no brainer. Going to watch his socials before I pull the trigger cause I have never cooked with carbon steel before (I have cast iron, stainless steel and non stick on rotation). How do I find you for an update on your pan adventures?
@Faithgrrl: @Faithgrrl If you just type an @ symbol before anyone’s username, it will message them whenever you post their name.
Carbon steel is basically treated the same as as cast iron, so you should be fine - season it with a high temperature sear of the thinnest coat of oil, and use it. The seasoning will rust proof it by polymerising a laser of hardened oil atop the raw carbon steel or iron, and then you cook. Every meal will leave microcosms of oil which will build an increasingly non-stick coating over time. But again, that’s pretty moot in my experience with the Yahgan, where I’ve left it overnight uncleaned, wet and soaking with vinegar and so far it has survived the lot, making clean up and maintenance much easier.
Other than that, you wouldn’t normally soak or cook acidic foods like tomato or lemon lest they rust or strip the seasoning from the pan. But none of that appears to apply to Yahgan or Misen, hence the low maintenance. I believe you’d be safe to dish wash the Yahgan since its rims are sealed (M’isens 3 ply rim is not sealed), but I personally wouldn’t. Most carbon steel affionados would excommunicate you if you did, since iron and carbon steel can rust in less than an hour! I’m sure you’ll be fine and hopefully like it as much as I have. If it holds up over the next six months, I reckon it will be a game changer.
@UncleRico: I have Misen and SolidTeknics. I've been reaching for the Misen more lately as they're just easier to maintain. It's my new workhorse (the 10") — granted it's only been about 2-3 weeks since I've received them but I'm fairly confident that I'll keep using them. I love the fact that they're easier to maintain.
I've used my metal utensils on the Misen and it's been holding up rather well. Just a hand wash after use and it's ready to go again.
@settings: Glad to hear it. I’ve had similar positive experiences with the Yaghan so I can’t wait to put them head to head. The biggest single difference appears to be that the aluminium ply makes the Misen’s lighter but deprives them of heat retention in exchange for the lighter responsiveness. It may well be that the perfect kitchen has both, even though I suspect most people wouldn’t want to pay that much to replicate sizes.
Did you just get the 10” pan or other sizes as well? Some posts have said that the 8” has shallower walls almost like a crepe pan, and that some of the 12”s have warped, presumably when newbies have gone turbo in the heat for initial season attempts…
Oh man with what I paid for copper core all clad it better not be. Can't go wrong with lodge if all clad is a stretch right now.
Don’t feel bad. Copper is an amazing conductive that performs (and looks!) amazing and will serve you well. If you look after them, you’ll have some awesome heirlooms for your kids…
Just noting it's not a lowest price. Got mine 30cm from Amazon 2 weeks ago for $156 (now it's back to $219)
We just got some tramontina non stick and it's such a good quality pan it's not funny. Circulon turned rusty which was disappointing.
Great gear - Tramontina is the bang for buck recommendation of choice for the reddit chefs. It’s a shame they’re rarely available at decent prices here.
General pecking order for recommended clad s/s pans is IKEA Sensuell -> Tramontina -> MadeIn -> All-Clad -> Demeyere. There’s plenty of other brands but people wiser than me generally advocate the law of diminishing returns as you move up the scale. Any of the above brands will be a vastly better cooking experience if you’re upgrading from an old ali, stainless or disc based pan. And once you manage the learning curve of heat management and fats/oils usage to get over the toxic non-stick pans we all grew up with. And don’t even start me on the sacrilege of people who could steaks in air-fryers. Teflon has killed a generation of taste buds…
Big Teflon doesn't want you to know this
Yeah, it’s not even the toxins from PTFE’s that bother me. Most manufacturers have long abandoned Teflon in favour of non-stick treatments which won’t poison you when you inevitably eat them. The only real toxicity risk comes from what’s released in their manufacture and the fumes which can be released at high heat and can be fatal to birds.
My bigger grievance is the fact that they are patently unsuited to high heat. You will never get as good a sear as you will from iron, carbon steel or ply aluminium but you will actively break down the non-stick surface treatment as soon as you heat above medium.
I’m no greenie but the waste is shameful and It’s a helluva con job that’s kills our taste buds and our wallets.
….in favour of non-stick treatments which won’t poison you when you inevitably eat them.
You know how many medical devices - heart valves, hip replacements, colostomy ports, chemotherapy ports etc. are made out of Teflon precisely because it's been shown to be non-toxic to humans over the long term? That's right, all of them.
patently unsuited to high heat.
High heat is about 200 C; canola starts smoking at around 204, and Teflon goes all the way to 300 before it starts breaking down.
Who's making this 300C+ cooking oil you're using, Castrol?
And lastly, if you think non-stick can't sear, my girl Lan Lam would like a word.
@jong: Production of Teflon is highly toxic and has resulted in significant levels of contaminants being released into the environment. This much is not debated. Fumes released from high heat cooking on Teflon and other PTFE’s are toxic to some animals as evidenced by countless documented cases of fatalities to pet birds. Google away.
If you are correct and PTFE’s (Teflon has long since been outlawed for cookware despite your insistence it’s safe) don’t routinely approach high heat levels where they break down, what’s going wrong with everyone’s scratched and flaking non-stick pans? Why don’t they use PTFE’s in commercial kitchens? Why all the manufacturers warnings not to use above medium heat?
I admit to not watching any videos of influencers who use teflon as their daily driver, but let me know if your girl Lam Lam has ever got a better sear on non-stick than on clad stainless steel, carbon steel or wrought iron. And then point me to the steakhouse where they’re cooking on Teflon.
I know you don’t agree yet, but Teflon and PTFE’s are disposable garbage that have no place in cookware. I’ll bet you a dollar the government make the decision for both of us and outlaw it inside a decade.
@jong: I also believed the marketing material at face value about the safety of nonstick, but based on what I've been reading I just don't want to take the risk any more.
Check out this Guardian article from a couple months ago
Just came back from kitchen warehouse with some stainless steel and cast iron - I'm not exactly looking forward to the extra maintenance but I feel like it's a trade-off we should be making until further research comes out
@lovrekn: Yep. As I’ve said before, I’m no greenie and know that there’s plenty of other things that will likely kill me well before any contaminants I’ve ingested in tiny quantities from my frypan.
But… the idea of replacing pans every year or two, when superior materials exist which can be mastered with just some basic understanding of principles of heat, lubrication and cooking which will provide a superior end of product, just doesn’t wash for me. To each their own…
I'm using seasoned carbon steel. I let the oil get very hot before adding anything to it, but a good 5% of the surface area still gets stuck really hard to the pan. I've tried searching for a few do-this or do-that but nothing seems to work.
Same here. It’s great gear and I have heaps of DeBuyer and SolidTeknics gear. It’s generally pretty non-stick until someone else is the house uses it and leaves it to soak / rust / strip the seasoning. But I still much prefer it to stainless for relatively non-stick cooking with great heat retention and resulting sears.
Do a YouTube or Google search for PapaMau or Yahgan pans. They’re an Aussie startup who launch next month and the preview pan I got my hands on is amazing. Non-stick, rust-free nitrided carbon steel which is impervious to tomato and other acidic cooking which is normally the enemy of cast iron and carbon steel.
If it’s the same 5% of the surface area which sticks, it’s a sure sign that your seasoning has been stripped and needs to be topped up. Also, to reduce sticking, try pre-heating the pan with a small smear of oil across the base just to fill the expanding pores as the pan heats.
Then give it a quick dab of cool oil just before you add your room temperature food. This will improve the non-stickability of proteins like eggs and meat.
And if it’s still sticking, preheat for an extra minute or two and drop the heat by a notch.
@incipient: Oh, and if it’s eggs which are sticking, use butter instead of oil. Can’t believe it took me so long to learn that chef’s staple…
Love when I encounter someone on this site who is clearly well-researched on a particular product. I know who to ask about pans in future!
What country is Cookware?
USA
Just north of Delaware, if memory serves…
The website says Made In Italy?
@MainlagToby: Apologies. I think you’ll find this little convo is tongue in cheek, in response to the question, “What country is Cookware?“ as per Made In Cookware.
MadeIn is indeed the company name and they are actually made in a number of different European countries, including Italy - as well as the US.
Delaware may or may not be found to the south of any place called Cookware…
Amazing Deal
their best product is their 2.8L saucier.
I don't normally like sets, but https://madeincookware.com.au/products/small-spaces-set is quite good actually.
Code doesn't seem to work on that unfortunately
Nice set. Out of interest, what do you use your Saucier for?
Shane the code doesn’t work for the set, yet it does for the Saucier if purchased individually.
I’ve gone off Made In. Bought a set of non stick a few years ago and none of them lasted. Seemed very quick for such expensive pans, and I was always extremely careful with them. A few friends also had the same experience. I see they don’t have the same non stick for sale any more so maybe it was a common issue. I also hear they had some warping problems on induction cooktops. I’ve since gone carbon steel which are great but a bit more effort for non stick.
I’d go All-clad over these for sure if I were just getting stainless.
Non stick inherrently won't last regardless of brand. If you're buying made in it is for their stainless steel.
^^^ This guy knows…^^^
You seem to know your shit too. Got any recomendations for good baking sheets and roasting dishes. Need to get rid of my wifes old garbage non stick stuff
@georgiechan: Ikea do some ridiculously good value stuff.
I’m generally an advocate of “Buy once, cry once” but there’s a few Ikea items that get rave reviews across Reddit forums for r/ cookware, carbonsteel, castiron and Ikea.
@ONEMariachi: Blame the internet. I go through “rabbitholing” stages where I scour the net for specialised info, learning more and more about less and less until I end up knowing almost everything about virtually nothing. My OzBargain life has been an evolution from children’s brain building puzzles to Japanese knives to security cameras and now healthy cookware.
Unfortunately my current bakeware knowledge comprised a much shallower dive. Admittedly, I still have some non-stick baking sheets (since they’ve never got hot enough in the oven as they would on a cooktop so are in good condition) but my main ones are a middle of the range pair of “Checkered Chef” half sheets which I got for a decent price and came with wire trays. Main thing I learned about baking sheets and trays is get as big as your oven can handle. Nothing less than a half sheet if you want to maximise utility.
My roasting dishes are Le Creuset stoneware which come up for sale fairly often at Amazon for under half-price/$100. There’s dozens of listings by size and colour but keep an eye on searches for “Le Creuset Heritage Rectangular”.
And take a look at www.yahgan.com.au. I know I’ve mentioned them already in this thread, after I got to try one of their prototypes when the creator reached out in response to my comments on another forum like this. As something of a pan connoisseur, I’ve got a truly silly number of pans, but I’ve never seen their equal. Would love to hear your opinion and the thoughts of any other enthusiasts before deciding if it’s wise to load up on them for this year’s Christmas presents…
Obviously, however for the price I would have expected more. I maybe got one year, even ikea non stick is more durable and longer lasting imo…
You can get multiple years out of non-stick if you keep the heat low, the metal utensils away and limit your cooking to wet dishes and eggs. But 12-18 months is the norm for a well used non-stick pan.
But I’d be dirty too if I paid the money these guys (or even IKEA and every other seller) charge for a disposable item which is not fit for task…
Anyone able to compare the cast iron or stainless steel products from Made In, to Solidteknics?
Solidteknics are better for iron (or carbon steel / wrought iron depending on which marketeer at SolidTeknics you get a hold of). They are lighter and wrought from a single sheet so have no rivets. They’re great pans, but new Aussie players www.yahgan.com.au are also wrought from a single sheet, rust resistant so can be left to soak unlike Solid, and are more non-stick thanks to their nitrided treatment. Caveat is that they only one model - a 26cm pan.
MadeIn’s stainless pans are almost certainly better than Solid’s Noni line since they are 5 ply for better heat conductivity and retention, whereas Noni are just a single sheet of low-nickel metal which neither conducts heat nor resists rust and pitting as well as clad stainless steel. But if you’re Nickel-intolerant they are apparently better for you. Let me know if that’s you, and I’ll sell you mine. Better yet, if you’re after stainless, buy these. Else grab one of the Yahgans whilst they’re on presale at 30% off.
Reminder that Costco has this set, that goes under $300 on sale, that's also based on All-Clad's designs. Have used them for a couple of years now and have been very happy with it.
wow this looks good but comes up as out of stock for me
Yeah I've been trying to get this set for a while but I haven't seen it in stock
Anyone have thoughts on Made In compared to Essteele’s Eternitá range? Looking at the 30cm fry pan at the moment.
Essteele are well regarded for s/s albeit I believe all/most of their Eternita range are 3-ply rather than 5-ply like these. All things being equal, more is better, but without having one it would be tough to compare. Other factors like overall thickness of the base, if the aluminium ply comprise the walls or just the base and whether the rims are fully sealed can impact performance, as of course will your personal preference for handle, weight, wall height and angle.
The pans were cheaper on Amazon couple of weeks ago..
They don't have stock of the Saute Pan on Aus website yet (except for CeramiClad version). Hopefully they stock eventually.
https://madeincookware.com/products/stainless-steel-saute-pa…
How big are you looking for?
There’s a relatively cheap AllClad 6qt Sauté Pan - Damaged Packaging As New on Amazon for $281. If I had a big enough burner, I’d have it already.
Too big, but thanks for the option.
Yeah it’s a beast, really only suitable if you’ve got a 90cm cooktop.
Someone with a lot of mouths to feed is going to get a good deal on a great piece…
Uncle Rico
Please tell what's the best staineless steel I can get for my induction. Also what is the best value? I want to move away from non stick. I am willing to buy one pan at a time and build up my collection
I hear fissler or demeyere? I just need someone to recommend me something to buy - I go down rabbit holes and get more confused. Dd you have an opinion on maybe 1. Best pans and maybe 2. Best value
So many variables. I don’t have induction and generally favour carbon steel over stainless so am not best placed to answers.
Much of it comes down to personal preference, how well you’ll baby them and what kind of cooking you do most. Do you prefer lighter and more responsive to heat changes, or heavier and more thermal mass so you can retain heat and searing capacity if you drop 3 cold steaks in your pan?
General rule of thumb would be IKEA Sensuell -> Tramontina -> MadeIn -> All-Clad -> Demeyere with most Fissler ranges somewhere between All-Clad and Demeyere near the top end of the range. Demeter 7-ply if money is no object, but then if it truly isn’t, there’s some even better more obscure options. But to compare apples with apples, it really depends on whether you’re looking at 3, 5 or even 7 ply at the top of the market. Reddit is probably the best repository of information and cookware nerds.
If you’re not rushing, avoiding sets will allow you to bookmark a few options and pounce if and when the pricing is right. I personally prefer good carbon steel to stainless, but a good, large sauté S/S sauté is a must for wet or acidic dishes and anything I don’t just want to fry for three minutes on each side. They’re also good if you’re a fan of using carbon remnants for fond and making your own wet dishes or sauces like a proper chef. And if these new Misen and Yahgan pans are as good as they promise, we could be on the cusp of the biggest development in cookware since nonstick, and it could leapfrog traditional stainless, iron and carbon steel for much stovetop cooking.
Since they have opened in Australia, they need to bring sales like USA too where one can get it for much cheaper otherwise their website would be competing against Amazon prices or else Amazon will be selling it more expensive to keep prices as close to this website.
I purchased the 30cm frypan, big sized rondo and 4.7ltr saucier on the Boxing Day sale. Already have a cast iron fry pan and basic pots. I’ve used the frypan 3 times (I think stainless frypan is best when you want some stickage to make a sauce afterwards). The rondo 0 times (maybe if I do shallow frying one day). The saucier weekly - pasta sauces, curries, casseroles- it’s really versatile! Definitely fit a hole that was in my quiver.
I’ll be checking out some of these UncleRico recommendations- thanks for your valuable contributions here.
People talking about buying Made In (or other expensive brands) nonstick are wasting their money.
Nonstick pans should be treated as disposable - once they’re scratched they are good for the tip.. unless you don't have a problem with synthetic materials bleaching into your food
Kmarts nonstick pan works perfectly fine compared to other nonsticks at a fraction of the price, whilst Made In has won awards for it stainless steel pans.
Comparable, but not favourable to All-Clad which is a cut above. Though you’ll pay for it if you don’t wait for specials.
All Clad (stainless in particular - there’s better options for iron and carbon steel, and avoid their and everyone’s non-stick crap) is still really good gear and it’s great to finally be able to get it in this country for a reasonable price. Also, welcome emails say that the free shipping threshold is only $79, which is good if true.
Personally though, I don’t know if the local distribution and reduced pricing will be enough to sway me from the 24cm and 28cm Sensuell clad stainless pan which IKEA sells for $49 and $79 respectively. Or better yet, the new ranges of Nitrided Carbon Steel / Wrought Iron pans from the likes of Misen and Yahgan with the promise of heat retention, searing, acidic cooking, rust-free and almost-but-not-quite-nonstick-as-Teflon slick surfaces are the ones I’m truly waiting for. Both are due for arrival in the next month.