The Stainless Steel Pans I Use Instead of Nonstick

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Buying new cookware is undoubtedly an investment. When I decided to ditch the nonstick pans in my kitchen, I did my research and compared big names like All-Clad and Made In. I chose Made In’s PFAS-free stainless steel pans, and they made the switch easier than I expected. Along with the carbon steel pan and chef’s knife I also own, they’ve become the pieces I use every day. Here’s why.

Made In Stainless Clad Frying Pan Set: The PFAS-Free Pans That Replaced My Nonstick

I asked my husband for the Stainless Clad Frying Pan Set last Christmas, and I LOVE it. It’s been a gift that keeps on giving.

I have to admit, cooking in stainless steel intimidated me. I was used to nonstick, and switching felt like something I would have to figure out. But it didn’t take long to get into the groove.

The set includes 8-, 10-, and 12-inch pans, and they distribute heat evenly. In my experience, they consistently help me make restaurant-quality meals. Chicken, steak, ground beef, sautéed vegetables: they’ve handled everything I’ve thrown at them.

I also appreciate how well they clean up. With stainless steel cleaner and a little attention, mine come out looking like new. That matters when you use something every day and want it to stay looking good.

The pans have 2.7mm-thick, five-ply construction and are made in Italy or the USA, depending on the version. They work on gas, electric, and induction cooktops, are oven-safe up to 800 degrees Fahrenheit, and carry a lifetime warranty against defects in materials and workmanship.

Most important for me, the cooking surface is uncoated stainless steel. Made In says its Stainless Clad line is made without PFAS, PFOA, PTFE, lead, cadmium, and BPA, and it publishes third-party testing results from Light Labs. That fits my decision to move away from nonstick cookware.

One care habit I take seriously is heating and cooling the pans gradually. I let them cool before washing rather than putting a hot pan under cold water. Sudden temperature changes can cause warping, and I want this set to last for years.

Made In vs. All-Clad D5: Why I Chose Made In

While researching stainless steel cookware, I also considered All-Clad. Like Made In’s Stainless Clad pans, All-Clad’s D5 Stainless Polished line uses five-ply construction.

All-Clad has been making bonded cookware in Pennsylvania since 1971. Its D5 Stainless Polished pans are made in the USA with global components and combine layers of stainless steel and aluminum. They have a highly polished finish, flared edges for drip-free pouring, and double-riveted stainless steel handles.

Like Made In’s pans, All-Clad D5 Stainless works on gas, electric, and induction cooktops. All-Clad lists its pans as oven- and broiler-safe up to 600 degrees Fahrenheit and backs them with a limited lifetime warranty. Made In lists an oven-safe limit of 800 degrees for its Stainless Clad frying pans.

Both brands recommend handwashing for these lines. And whichever you choose, following the care instructions matters, especially when it comes to avoiding sudden temperature changes.

I haven’t tested these sets side by side, so I can’t tell you which would perform better in your kitchen. What I can tell you is that I’ve been happy with my choice. I got comfortable cooking with Made In’s stainless steel faster than I expected, and the even heating, cooking results, and easy cleanup have kept me reaching for these pans.

Made In Carbon Steel Frying Pan: A Lighter Cast Iron Alternative

The second Made In pan I bought was carbon steel. Mine didn’t come seasoned, so having a pre-seasoned option now is definitely a plus.

I use this pan like I would cast iron. It’s great for searing steaks and other meats, and it’s tough enough to go on the grill or move from the stovetop to the oven.

The current Seasoned Carbon Steel Frying Pan is made in Sweden, is heat-safe up to 1,200 degrees Fahrenheit, and works over an open flame. Made In describes its carbon steel as weighing about half as much as cast iron, which makes it easier to maneuver.

Made In also says its carbon steel cookware is made without PFAS, PFOA, PTFE, lead, cadmium, aluminum, and BPA.

The current pan comes pre-seasoned with a blend of shea nut and coconut oils. You still need to maintain that seasoning, but you get a head start compared with the unseasoned pan I bought.

It also has Made In’s Stay Cool Handle, designed to reduce heat buildup during stovetop cooking. That doesn’t keep the handle cool in the oven or on the grill, though, so keep oven mitts handy when moving it between heat sources.

For me, this pan fills the cast-iron role in my collection, especially when I want a good sear or high-heat cooking.

Why I Moved On From the ProCoat Nonstick Pan

The ProCoat Non Stick Frying Pan was where I started. It’s a nice pan, and I found that it distributed heat well.

But for my family, I wanted nonstick cookware out of our kitchen. That was a personal choice, and it’s what led me to carbon steel and stainless steel.

The ProCoat pan is oven-safe up to 500 degrees Fahrenheit, compared with 800 degrees for the Stainless Clad pans. The nonstick pan introduced me to the brand, but the other pans have become a better fit for how I want to cook.

Bonus: The Made In 8-Inch Chef Knife That’s Sharp and Easy on My Hands

I bought Made In’s 8-Inch Chef Knife for my husband several years ago and chose a gorgeous red handle. We both use it nearly every day, and it’s a gem.

I am a knife snob. I love my Cutco knives, but this one is extra special.

The handle fits comfortably in my hand, and I find it less tiring to use. As a licensed esthetician who’s worked with my hands for more than 25 years, I can’t fully articulate how much I appreciate the comfort it gives my wrists and fingers.

It’s sharp, has a heft I like, and is easy for us to clean and maintain. Made In’s current 8-Inch Chef Knife is fully forged in Thiers, France, with full-tang construction and X50CrMoV15 stainless steel, and it carries a lifetime warranty. The care instructions call for handwashing and drying immediately.

If I could choose only one knife in my kitchen, it would be this one.

If you’re ready to move away from nonstick, I’d start with the Made In Stainless Clad set. It took me a little time to get comfortable cooking with stainless steel, but I’m so glad I made the switch.