A slew of kitchenware startups has quickly cropped up in recent years, but Made In (launched in 2017) remains a standout company for its unique, accessible, and simple approach to making cookware.
The founders of Made In, whose family have worked in kitchen supply for a century, wanted to create cookware that didn't cost a lot but was good enough for the rigors of a professional kitchen. They strived for a balance of price, quality, and approachability with their products.
Most of Made In's products, which are mainly kitchen basics like frying pans, pots, and knives, are made in the United States, though a few pieces are made in France and Italy. Working with manufacturers with centuries of experience, Made In emphasizes careful craftsmanship with high-quality materials (such as five-ply construction and 18/10 stainless steel) and smart, clever design.
As a result, its cookware is durable, a lifetime investment rather than a temporary fix to get you through the next couple of years. Made In's fans love that they can get cookware akin to All-Clad's, at a fraction of the price.
Made In has also attracted investors and board members like restaurateur and "Top Chef" judge Tom Colicchio, as well as the founders of the Alinea Group, Grant Achatz and Nick Kokonas. It helps stock the kitchens of the world-famous Alinea and Le Bernardin, and it also regularly collaborates with other top chefs and restaurants to create limited-edition cookware bundles and recipe kits.
With both its consumer-facing and restaurant-facing businesses thriving, Made In has proven its strength. Everyone, from everyday home cooks to expert chefs of the best restaurants, wants high-quality cookware at a decent price.
We've tried many of Made In's cookware pieces and cooking tools in the past year, so if you need help narrowing down the best of its collection, keep reading.
My first introduction to Made In was more than a year ago with this nonstick pan, and it's still one of my favorite pieces of cookware. The nonstick surface, which is free from the toxic ingredient PFOA, is a dream to cook with because eggs glide smoothly on it without leaving any crusty residue. It's also so easy to clean, saving me countless hours in front of the sink. It heats up quickly and the heat distribution stays consistent, but the sturdy and ergonomic handle always stays cool.
The pan comes in three sizes, 8-inch ($89), 10-inch ($99), and 12-inch ($109). I have the 10-inch, which is the perfect size for a couple of eggs or fish for one, so if you're cooking for more people, I'd recommend sizing up to the 12-inch. —Connie Chen, senior reporter
Carbon steel is cool because it combines the best properties of stainless steel and cast iron. With the light weight, heat control, and cooking speed of stainless steel and the heat retention, seasoning, and nonstick surface of cast iron, it's the underrated cooking material more home cooks need to take advantage of. The sloped edges let you stir and saute in ways that the straight edge of a cast iron pan can't, but it still has great heat retention if you want that coveted sear on your meat.
You need to season it like a cast iron, so there is still a maintenance aspect to it, but you'll be rewarded with a nonstick surface and more flavorful food as the seasoning develops. —Connie Chen, senior reporter
After moving into a new apartment, I was excited to add the Made In Stock Pot to my kitchen. The 6-quart Stock Pot is a nice size, perfect for everything from soups to mac and cheese to hard-boiled eggs. It's tall and narrow, so I never have to worry about it boiling over.
The stainless steel is substantial, but still relatively lightweight. The side handles make it easy to move the pot from stovetop to countertop with ease. —Remi Rosmarin, reporter
Made In's Stock Pots are everything you look for in a stockpot, save for the size. I wish they'd make one twice as large for my backyard oyster roasts and clambakes. Sure, that'd be twice as much steel, and it'd be that much more expensive, but the steel the brand uses is just right for such a task.
I don't want to spend $400 to $500 on a finely finished stainless steel stockpot only to load it with shells and hit it with merciless heat, repeatedly. So, instead, I've made my stock in bigger, cheaper pots, and transferred it into the Made In 8-quart stock pot once it had reduced enough. From there, it was low and slow, and the pot maintained even heat. I left it bubbling for about six hours and didn't get any hot spots. 'Nuff said. —Owen Burke, senior reporter
Made In's paring knife makes it easy to chop up an onion or slice a hard cheese. If the utility knife were a little longer, it would be perfect for slicing wider loaves of bread like sesame semolina, but the serrated edge has been great for slicing more narrow loaves of bread like baguettes, and for slicing softer foods like tomatoes and grilled peaches. —Danny Bakst, senior story producer
A pan with a rounded bottom that's perfect for making sauces
Made In's stainless clad might be a little rawer than, say, All-Clad's, but it's hefty, seemingly durable, and made in the USA. Because it's a little less refined than some other 18/10 Stainless Steel, it maybe takes a little more work to season. But after seasoning my Saucier once or twice, I had no problem with anything sticking, even rice, which I'm usually awful at cooking.
Again, the weight and the handle are assuringly substantial, and I don't sense anything's going to fall apart anytime soon. I also like the shape of the saucepans; the beveled edge allows you to roll the pan a bit more on the stove than something with a harder, squarer chine. This is now my go-to saucepan for that very reason. —Owen Burke, senior reporter
I've had Made In's stainless steel frying pan for months, and I've grown to appreciate how cool the handle stays while I cook and how nice it looks in the kitchen. It also cooks very evenly.
But it also takes much longer to clean than my nonstick pans. I'll be the first to admit that this may be exacerbated by my lack of experience cooking, but it means I skip using this when I'm in a rush — which is often. However, my experience seems to run counter to most reviews on the site, though a few three-star reviews also mention cleanability as a con. —Mara Leighton, reporter
The first piece I tried from Made In was the Blue Carbon Steel Wok. I've seared scallops and stir-fried clams so far, and with a little seasoning, this has been a good heavy-duty wok for use and abuse in my kitchen. It's got the weight and rigidity of something that will last a good long while. I liked how easily I was able to season it, and I liked the sturdy handle and substantial weight too. I'll continue to put this to work. —Owen Burke, senior reporter
A well-designed block that doubles as an attractive serving tray
The Made In American Maple Butcher Block is a substantial block of wood that is equal parts elegant and functional. Made from recycled maple wood sourced in Wisconsin, the butcher block has a beautiful exterior that is smooth to the touch.
Additionally, the grooves and wells along the edge of the block collect liquids and bread crumbs, helping cut down on countertop messes. With other cutting boards, I've had a hard time getting rid of murky residue after slicing avocados, tomatoes, or raw chicken, but after a simple scrub with hot water and soap, there is minimal residue engrained into the wood.
Beyond being a sturdy place to chop, slice, and dice, the flat side of the board was designed as a serving tray or cheese board. While it is quite heavy to lug around as a serving piece, it does have two built-in handles that make it easier to transport around the house. —Danny Bakst, senior story producer
