---
product_id: 422668943
title: "Made In Cookware - 10-Inch Stainless Steel Frying Pan - 5 Ply Stainless Clad - Professional Cookware - Crafted in Italy - Induction Compatible"
brand: "made in"
price: "¥51683"
currency: JPY
in_stock: true
reviews_count: 8
category: "Made In"
url: https://www.desertcart.jp/products/422668943-made-in-cookware-10-inch-stainless-steel-frying-pan-5
store_origin: JP
region: Japan
---

# Induction & all stovetops compatible 10.5" total diameter, perfect size 5-ply metal for pro heat control Made In Cookware - 10-Inch Stainless Steel Frying Pan - 5 Ply Stainless Clad - Professional Cookware - Crafted in Italy - Induction Compatible

**Brand:** made in
**Price:** ¥51683
**Availability:** ✅ In Stock

## Summary

> 🍳 Elevate every meal with pro-grade Italian steel — don’t just cook, create!

## Quick Answers

- **What is this?** Made In Cookware - 10-Inch Stainless Steel Frying Pan - 5 Ply Stainless Clad - Professional Cookware - Crafted in Italy - Induction Compatible by made in
- **How much does it cost?** ¥51683 with free shipping
- **Is it available?** Yes, in stock and ready to ship
- **Where can I buy it?** [www.desertcart.jp](https://www.desertcart.jp/products/422668943-made-in-cookware-10-inch-stainless-steel-frying-pan-5)

## Best For

- made in enthusiasts

## Why This Product

- Trusted made in brand quality
- Free international shipping included
- Worldwide delivery with tracking
- 15-day hassle-free returns

## Key Features

- • **Precision Heat Mastery:** 5 layers of premium metals deliver flawless, even heat distribution for chef-level cooking control.
- • **Ergonomic Cool-Touch Handle:** Stay-cool stainless steel handle with rivets ensures safety and durability during intense cooking sessions.
- • **Versatile Culinary Powerhouse:** Compatible with induction, gas, electric stovetops, and oven safe up to 800°F—your all-in-one kitchen essential.
- • **Authentic Italian Craftsmanship:** Expertly forged in Italy, blending tradition with modern performance for cookware that stands out in any kitchen.
- • **Effortless Maintenance & Longevity:** Dishwasher safe and built to last a lifetime—invest once, cook forever with confidence.

## Overview

The Made In 10-Inch Stainless Steel Frying Pan features a 5-ply stainless clad construction for superior heat distribution and responsiveness. Crafted in Italy, it offers induction compatibility, oven safety up to 800°F, and a stay-cool riveted handle for professional durability. Perfectly sized for versatile cooking, this pan is dishwasher safe and designed to last a lifetime, making it an essential upgrade for serious home chefs.

## Description

Shop Made In at the desertcart Cookware store. Free Shipping on eligible items. Everyday low prices, save up to 50%.

Review: Fantastic pan. - I love this skillet. No issues. To prevent food sticking I followed the instructions. Wait until the pan heats up (can check by dropping water droplets in pan) before adding food. Leave food alone. Flipping too soon can cause sticking. As for cleaning, I wait until pan cools down, deglaze with water and woodwn spoon if necessary and then use Barkeepers Friend. A little bit of scrubbing snd rinse and done. This pan heats up very well, cooks evenly and isn't heavy. I usually cook enough for 3 meals for me and, this skillet is perfectly sized. I love it and will be getting another, deeper one with a lid next month. Well worth the money spent.
Review: Always learning home chef - In my many decades of fun and irreverent home-cheffing for my family and friends, I’ve made nearly every mistake in the book! But I’ve always eventually mastered my goals. In that time, I’ve realized my cookware and appliances really matter, and that every one worth its weight has a learning curve. What I have to say doesn’t pertain to synthetic “non-stick” surface coatings — it’s assumed we all know how toxic they’ve always been, and don’t own any … For starters, my cooktop, a GE electric coil, is over 50 years old, but I love it. It’s identical to the one Julia Child used in several of her early (late 60s, early 70s) cooking shows. Until its bottom element spontaneously kinked two years ago, my oven, also a GE electric over 50 years, was also identical to Julia’s (though her’s was the double-oven model). I’ve always felt, if Julia could master a dish on them, I can never blame my appliances. I’ve learned cast iron is my friend. But getting there has been an excruciating journey. I will never forgive myself for giving away my mother’s beautifully seasoned cast iron cookware 35 years ago, after stupidly putting the pieces in my dishwasher, destroying their (fixable) sleek finishes, and thinking they were ruined. In the time since, I’ve bought new CI, taken down their grainy pre-seasoned surfaces in my backyard with a palm-sander, learned the best foods (bacon, potatoes, and anything in tallow) and high-smoke-point oils to re-polymerize their seasoning, and learned how to clean them (dish soap and even an SOS pad can be your friends, but only if used sparingly and immediately re-oiled and heated afterward). I should have known I’d fall in love with this Made In [Italy] SS frying pan. Over 40 years ago, I’d mastered making perfect crepes using my little SS crepe pan. For years, nearly every time my husband and I entertained overnight guests, I made breakfast crepes, especially ham and fresh asparagus with Mornay sauce, or rhubarb dessert crepes. I stopped at my local farmer’s side stand so frequently for asparagus and rhubarb, the farmer knew my car. One torrential rain day, she walked up to my car in her hooded slicker and announced, “I ain’t pickin’ no asparagus or rhubard!” This Made In SS 10” skillet is my culinary circle back to the basics. Already I love its spectacular ability to sear meat for the prized Maillard reaction and brown scrapeable savory bits for gravy and sauces, alternatively cook eggs, and stir fry. Cleanup is even more forgiving than CI. I love it so much, I gifted my SIL (the chef in their house) the same pan. All that said, several points need to be made for those new to SS. First, NEVER try to heat any cookware fast. Both CI and SS can warp or even crack if they’re subject to a sudden temperature change. Second, neither CI nor SS should be subject to high or even medium-high cooktop temperatures to perform. Rather, slowly heat the cookware to the desired temperature. For dishes that start or complete in the oven, slowly warm the piece to the same. Third, understand that this SS Clad pan’s surface WILL be damaged by metal utensils. While the manufacture gave ample warning, once or twice I’ve used a metal fork to flip a steak over because it was convenient, or had metal utensils fall into the pan in the sink. Big mistake. Don’t even do that, because foods will stick where the scratches are. Too, folks need to understand that ingredients need to be brought to room temperature all the way through before frying. Meats should be patted dry, lest they just steam once they hit the hot pan. When searing, the meat’s SUPPOSED to stick to a CI or SS pan. The meat will release naturally once the Maillard reaction and ‘crust’ is complete. With eggs, lightly oiling the pan after it’s been brought to temp will help. If the raw egg is watery around the edges to start, the water should be drained off using a fine sieve before using. Because my 10” pan did not come with a lid, I often use one I have from a prior cook set. The lid is tempered, clear, has a venting hole, and can also go into the oven with the pan. A perfect pairing! Photos are of a porterhouse I made at one point, short ribs which finished in the oven, and a lovely but imperfect simple French omelette, all in my 10” SS clad Made in pan.

## Features

- Total Diameter: 10.5” | Cooking Surface Diameter: 7.5” | Height (with handle): 3.5” | Depth: 1.75” | Length including handle: 18"
- Essential for Every Kitchen - The Made In Stainless Clad Frying Pan is a must-have kitchen tool, offering maximum heat control, responsiveness, and versatility to elevate your cooking experience
- Superior Quality - Made from 5 layers of premium metal for professional-quality heat distribution
- Stay Cool Handle - Meticulously crafted to stay cool while cooking and fastened with stainless steel rivets for a lifetime of use
- Induction Cooktop Compatible - With a top layer of 430 stainless steel, these Stainless Clad Pots and Pans work effortlessly with any cooktop, including induction
- Expertly Made in Italy - Crafted in Italy from premium metals fit for professional chefs and expert home cooks

## Technical Specifications

| Specification | Value |
|---------------|-------|
| ASIN | B09S12WX42 |
| Additional Features | Electric Stovetop Compatible, Gas Stovetop Compatible, Induction Stovetop Compatible, Oven Safe |
| Best Sellers Rank | #1,816 in Kitchen & Dining ( See Top 100 in Kitchen & Dining ) #15 in Skillets |
| Brand | Made In |
| Brand Name | Made In |
| Capacity | 2.25 Quarts |
| Color | Stainless Steel |
| Compatible Devices | ['Induction', 'Gas'] |
| Customer Reviews | 4.6 out of 5 stars 2,434 Reviews |
| Handle Material | Stainless Steel |
| Has Nonstick Coating | No |
| Included Components | Skillet |
| Is Oven Safe | Yes |
| Is the item dishwasher safe? | Yes |
| Item Type Name | Stainless Steel Frying Pan |
| Item Weight | 2.25 Pounds |
| Manufacturer | Made In |
| Material | Stainless Steel |
| Material Type | Stainless Steel |
| Maximum Temperature | 800 Degrees Fahrenheit |
| Model Name | 10" - Stainless Steel Frying Pan |
| Product Care Instructions | Dishwasher Safe |
| Recommended Uses For Product | stovetop cooking, oven cooking, induction cooking |
| Special Feature | Electric Stovetop Compatible , Gas Stovetop Compatible, Induction Stovetop Compatible, Oven Safe |
| Specific Uses For Product | cooking, frying, sautéing, searing, roasting |
| UPC | 810142772280 |
| Unit Count | 1.0 Count |

## Product Details

- **Brand:** Made In
- **Material:** Stainless Steel
- **Special Feature:** Electric Stovetop Compatible, Gas Stovetop Compatible, Induction Stovetop Compatible, Oven Safe
- **Color:** Stainless Steel
- **Capacity:** 2.25 Quarts

## Images

![Made In Cookware - 10-Inch Stainless Steel Frying Pan - 5 Ply Stainless Clad - Professional Cookware - Crafted in Italy - Induction Compatible - Image 1](https://m.media-amazon.com/images/I/61XBt+OHWaL.jpg)

## Available Options

This product comes in different **Size** options.

## Questions & Answers

**Q: nickel free and chromium free?**
A: Hi! There is nickel Our Stainless Clad items utilize a 5-ply composition method of aluminum and stainless steel sandwiched together. The three "internal" layers are aluminum, the inner-most being aluminum alloy with the two surrounding layers being near-pure aluminum. The aluminum layers are there for superior heat conductivity and distribution.

The external layer of our cookware on the cooking surface is 304, 18/10 stainless steel. 304 stainless steel resists corrosion and won't react with your food. The external layer of our cookware on the element-facing side is made from a high-grade ferritic 430 stainless steel, so it is both durable and magnetic, ensuring all Stainless Clad cookware is fully induction compatible.

This combination of cladded metals provides superior heat retention and durability but is more expensive to produce. We control our entire supply chain and buy our raw materials direct, so we have great insight into the processes at our factories.

**Q: does it have a lid?**
A: No it doesn’t. I use a kettle lid

**Q: How many layers are there?**
A: 5

**Q: Does this have a flat bottom .... not "flat" but flat?**
A: By FLAT bottom I'm assuming you mean is it absolutely flat--not even a micron of space between the pan bottom and any flat surface you put it on. Yes, know exactly what you mean! Currently, only have the 8" and 10" pans but the first thing I did when I unboxed them is to place them on my electric glass cooktop and tried to slip a sheet of typing paper between the bottom of the pan and the cooktop--couldn't do it. Use both frequently, but the 10" almost every day and am planning on purchasing a 12" next. I like that the Made In pans I have stay put on the cooktop without dancing or spinning around. When a pan jiggles or spins while cooking, besides infuriating me, it means the thing is warped and/or shoddily made and will cook unevenly. Have not had any issues with the Made In pans. As flat bottomed as can be.

## Customer Reviews

### ⭐⭐⭐⭐⭐ Fantastic pan.
*by L***A on February 20, 2026*

I love this skillet. No issues. To prevent food sticking I followed the instructions. Wait until the pan heats up (can check by dropping water droplets in pan) before adding food. Leave food alone. Flipping too soon can cause sticking. As for cleaning, I wait until pan cools down, deglaze with water and woodwn spoon if necessary and then use Barkeepers Friend. A little bit of scrubbing snd rinse and done. This pan heats up very well, cooks evenly and isn't heavy. I usually cook enough for 3 meals for me and, this skillet is perfectly sized. I love it and will be getting another, deeper one with a lid next month. Well worth the money spent.

### ⭐⭐⭐⭐⭐ Always learning home chef
*by G***T on February 7, 2025*

In my many decades of fun and irreverent home-cheffing for my family and friends, I’ve made nearly every mistake in the book! But I’ve always eventually mastered my goals. In that time, I’ve realized my cookware and appliances really matter, and that every one worth its weight has a learning curve. What I have to say doesn’t pertain to synthetic “non-stick” surface coatings — it’s assumed we all know how toxic they’ve always been, and don’t own any … For starters, my cooktop, a GE electric coil, is over 50 years old, but I love it. It’s identical to the one Julia Child used in several of her early (late 60s, early 70s) cooking shows. Until its bottom element spontaneously kinked two years ago, my oven, also a GE electric over 50 years, was also identical to Julia’s (though her’s was the double-oven model). I’ve always felt, if Julia could master a dish on them, I can never blame my appliances. I’ve learned cast iron is my friend. But getting there has been an excruciating journey. I will never forgive myself for giving away my mother’s beautifully seasoned cast iron cookware 35 years ago, after stupidly putting the pieces in my dishwasher, destroying their (fixable) sleek finishes, and thinking they were ruined. In the time since, I’ve bought new CI, taken down their grainy pre-seasoned surfaces in my backyard with a palm-sander, learned the best foods (bacon, potatoes, and anything in tallow) and high-smoke-point oils to re-polymerize their seasoning, and learned how to clean them (dish soap and even an SOS pad can be your friends, but only if used sparingly and immediately re-oiled and heated afterward). I should have known I’d fall in love with this Made In [Italy] SS frying pan. Over 40 years ago, I’d mastered making perfect crepes using my little SS crepe pan. For years, nearly every time my husband and I entertained overnight guests, I made breakfast crepes, especially ham and fresh asparagus with Mornay sauce, or rhubarb dessert crepes. I stopped at my local farmer’s side stand so frequently for asparagus and rhubarb, the farmer knew my car. One torrential rain day, she walked up to my car in her hooded slicker and announced, “I ain’t pickin’ no asparagus or rhubard!” This Made In SS 10” skillet is my culinary circle back to the basics. Already I love its spectacular ability to sear meat for the prized Maillard reaction and brown scrapeable savory bits for gravy and sauces, alternatively cook eggs, and stir fry. Cleanup is even more forgiving than CI. I love it so much, I gifted my SIL (the chef in their house) the same pan. All that said, several points need to be made for those new to SS. First, NEVER try to heat any cookware fast. Both CI and SS can warp or even crack if they’re subject to a sudden temperature change. Second, neither CI nor SS should be subject to high or even medium-high cooktop temperatures to perform. Rather, slowly heat the cookware to the desired temperature. For dishes that start or complete in the oven, slowly warm the piece to the same. Third, understand that this SS Clad pan’s surface WILL be damaged by metal utensils. While the manufacture gave ample warning, once or twice I’ve used a metal fork to flip a steak over because it was convenient, or had metal utensils fall into the pan in the sink. Big mistake. Don’t even do that, because foods will stick where the scratches are. Too, folks need to understand that ingredients need to be brought to room temperature all the way through before frying. Meats should be patted dry, lest they just steam once they hit the hot pan. When searing, the meat’s SUPPOSED to stick to a CI or SS pan. The meat will release naturally once the Maillard reaction and ‘crust’ is complete. With eggs, lightly oiling the pan after it’s been brought to temp will help. If the raw egg is watery around the edges to start, the water should be drained off using a fine sieve before using. Because my 10” pan did not come with a lid, I often use one I have from a prior cook set. The lid is tempered, clear, has a venting hole, and can also go into the oven with the pan. A perfect pairing! Photos are of a porterhouse I made at one point, short ribs which finished in the oven, and a lovely but imperfect simple French omelette, all in my 10” SS clad Made in pan.

### ⭐⭐⭐⭐⭐ Great product/great customer service
*by D***E on November 22, 2025*

No company has perfect quality control and I received a skillet that slipped through the cracks. It was slightly warped, but they stood by their product and I had a replacement the next day. This is a wonderful skillet. It heats very evenly and it holds it incredibly well. Compared to other skillets, you can use much lower burner settings. If you preheat your pan and do the water test before use, you will have no problems with anything sticking. I simmered cracker barrel copy cat carrots for 3 hours and even with a hefty amount of brown sugar this skillet wiped clean with a paper towel. This is a well made skillet that feels like it has heirloom potential. It's feels solid but not heavy. If you're torn between the 10 or 12 inch, I recommend going with the 12. Overcrowding SS pans is the other way ppl end up with food sticking so the extra room is worth the price.

## Frequently Bought Together

- Made In Cookware - 10-Inch Stainless Steel Frying Pan - 5 Ply Stainless Clad - Professional Cookware - Crafted in Italy - Induction Compatible
- Made In Cookware - Stainless Steel Cleaner - Environmentally Safe Stainless Steel Cleaner for Polishing and Cleaning Pots and Pans - 12oz Powder
- Made In Cookware - 3.5 Quart Stainless Steel Saute Pan - 5 Ply Stainless Clad - Professional Cookware - Induction Compatible - Crafted in Italy

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*Product available on Desertcart Japan*
*Store origin: JP*
*Last updated: 2026-03-04*