I'm looking to upgrade some of my cookware piece by piece and have been eying these two brands for fry pan replacement. Both are very similar in price. Does anyone here in the Pit have experience with either.. or even better, both? Searing, frying and oven use. Non-stick qualities of both. Thanks!
-
-
I hope someone has some feedback. I really do not know much about either. But if I were picking out a pan for the kitchen that will have several roles, I think Carbon Steel is pretty cool option to consider. They require a bit more love, but….Last edited by Richard Chrz; July 24, 2025, 02:35 PM.-
So I normally use a big Lodge CI skillet and no issues on caring for it. I like the carbon steel option myself. -
For every day cooking, I would take the carbon steel even over my CI, they change direction so much quicker. I have a 15 inch CS Paella pan, and love it! On the stove, in the oven, on the grill, in the fire…. Just takes all of the abuse,
-
-
I think Hex Clad is garbage. It's all marketing geared to get you to buy a disposable non-stick pan. Once the coating wears off, it needs to be tossed out. I hear their warranty is worthless, and their customer service is terrible. On the other hand, a carbon steel pan will probably last longer than you will. I hear Made In are good pans.Comment
-
I can only speak for my carbon steel griddle insert for the Spirit. I love it. Not that it matters for indoors, but rust isn't an issue. Cooks fantastic and clean up is easy.
Comment
-
The first two sentences say it all. They do recommend both carbon and CI. In another video, (I didn't see today), they don't recommend spending a lot on non-stick because they will have to be replaced.
Comment
-
Personally,I would not get any non-stick pans due to the potential of forever chemicals, PFAS. Check out if there are any class action lawsuits over "non toxic or PFAS Free" claims from the manufacturer.Comment
-
All these pans advertised on TV. It kills me. Marketing BS. They’re all made in two or three factories in China.
I treat pans as disposable. My last full set of non stick was $149 at Costco. They’ll last a year or even two if I’m lucky. Then in the trash and I get another set.Comment
-
I have several pieces of "Made In" cookware. I have a carbon steel pan, 3 of their non-sticks, 2 of their stainless steel skillets, and a couple of knives. I really love all their stuff. The knives are priced right and feel good, are they my favorites, probably not, however, they are really good and I'd buy them again (although they are really durable which is another point in their favor).
The pans are all great and I highly recommend them. I have had the non-sticks for at least 5 or 6 years and have not had a single problem with the non-stick surface. The stainless steel and carbon steel pans have been workhorses as well and would highly recommend them without reservations.
I don't know anything about the Hex-Clad pans, however, I would highly recommend anything by Made In.
Good luck on your search!
Sweaty PaulComment
-
Sweaty Paul real world opinion from a Made In user...thanks man!
-
-
I’ve never used either, but I’d go with the proven carbon steel. If Hex Clad was so great, you wouldn’t be asking the question. It’s the marketing that has given it the aura of comparability.Comment
-
And y’know, a really good non stick pan isn’t that expensive. I got a set of 3 AllClad, with lids, for around $170. The Eco ones in the supermarket were $40 each, no lids. The AllClad are heavier, and the coating is really slick. I have no illusions, but I usually get about 3 years out of a non stick pan. I expect 5 from these, sharing duty with the cast iron.
-
Damn Fritz. I just got rid of my Made In carbon pans about a year ago. Not that they were bad at all but I found myself never using them and needed to storage space. Had I known, I would have given them to you. 😔Comment
-
Steve B if only you had my cell number 10 months ago lol. Thanks biggun!
-
-
I’m a fan of carbon steel and cast iron. Haven’t used the Hex, but I saw them at a friends house and wasn’t impressed.
Bought my wife a Made In ceramic coated fry pan and I’m very impressed with the quality. Easily on par or even better than the All Clad stainless cookware I’ve had over 20 years.
So impressed that when I need to replace any of my pans I’ll be buying Made In.Comment
-
I have two Made In carbon steel pans. I love them. The only non-stick pan I use any longer is an OXO professional. It's durable and PFAS free and they are induction compatible When it wears out, I'll buy another.
There is NO excuse for spending a lot for a good non-stick pan.Comment
-
If you really want non-stick, I bought a couple of Oxo Pro skillets on Amazon for the kitchen based on them having high marks by America's Test Kitchen, back when I had a subscription to that site. 8" for eggs, 12" because my wife doesn't like using my Lodge 12". Just plan on tossing them every few years and replacing if the coating wears.
For long term use, I like the carbon steel option. But it won't be quite as non-stick as the other option, without a little oil.
I made eggs in my Lodge 12" the other day. With just the lightest amount of oil, they were not sticking whatsoever. It was almost like magic...
Comment
-
jfmorris I enjoyed watching all the episodes of America's Test Kitchen back during covid. They thoroughly test everything and do a great job at it. My Lodge 12" works just like yours, just looking for something lighter and easier to handle around the kitchen. I'm not a weak wristed bloke by far but would rather get my iron workout in the gym and not in the kitchen ;D
-
-
It’s not the brands you’re looking at but, you might want to consider taking a look at GreenPan. A while back a couple of Pit Members recommended them to me when I was looking at getting a new sauté pan. I’ve used it a lot in the last year or 2 I’ve had it. It still looks like the day I bought it. I probably couldn’t get anything to stick to it even if I tried! This is the best non-stick cookware I’ve ever owned. America’s Test Kitchen awarded it their best ceramic non-stick pan award. BPFAS and other initials 🥸 free and they have pans which can be used on any stove type surface, including induction.
Last edited by Panhead John; July 25, 2025, 09:57 AM.Comment
-
I use carbon steel pans along with my cast iron and stainless and would never go back to nonstick pans. My carbon pans are Debuyer, my son has Made In and they are both really nice. I also have a Made In chef's knife that I really like. The key is to properly season your carbon pans. Once they are properly seasoned and you preheat them before putting oil or food in them they are pretty much nonstick. I think long term carbon pans are superior to coated nonstick pans.Comment
-
I have to hand it to non stick pans for omelets and eggs though. I tried really hard to get my cast iron sculpted omelet pan to work as well as my cheap Member’s Mark non stick skillet. It’s just too finicky.
90% of my skillet work is with cast iron, but all of my egg cooking is with non stick. -
Donw we have a couple of DeBuyer carbon steel pans and really like them too.
-
Comment