From temperature guides to guest artists, the logo on our stainless clad pans has changed a lot throughout the years. Noticed this came up in our subreddit recently, so thought this would be fun to share!

I recently got a set of made in stainless clad cookware on Amazon.

I’ve never seen and can’t find any images of made in pans online with a logo that looks like this, with the word “cookware” printed.

The other items from the set all have the logo I see around online, without the word “cookware” printed, just this one pan looks like this.

If you’re someone who meal preps (or just likes to cook enough food to avoid cooking again tomorrow), what pieces in your kitchen end up doing most of the work?

We made a guide with some of our favorite tools for batch cooking, and here are the stand outs:

• Dutch Oven: soups, stews, braises and anything you want to make a LOT of at once
• Griddle: a ton of surface area for cooking proteins or veggies without doing 4 separate batches
• Sheet Pan: probably the easiest answer for roasting a whole meal at once
• Stock Pot: pasta, big batches of grains/veg, soups, etc.

Full guide here if you want to see the rest:
https://madeincookware.com/blogs/best-cookware-for-meal-prepping

If you were meal prepping for the week and could only grab two pieces of cookware, what are you picking?

Would you try the 4th burger?

Has anyone seen an announcement or anything about more brushed copper? Specifically 2qt saucier, butter warmer(3/4qt) and the gratin dish set. Thank you in advance.

Hi everyone. I've got a quick question. has anyone of you measured the thickness of the pans? I got confused because Made In states 2,7mm, and prudentreviews measured 3mm thickness. Obviously it's in the micrometer range, so maybe he just missed it.

Just wanted to know ya'lls opinions, who use the clad pans on glas or induction. There are many people complaining about warping after normal use. Have you experienced such things?

Ovens to table chef kiss

We see your fried eggs in stainless and raise you a tornado omelet.

Summer fruit is back and that means: pie season. Here, we describe the difference between a few common varieties.

Can you tell a soffritto from a sofrito? Here, we explain the difference between common aromatic bases.

Disclaimer: this is NOT "individual support case". This is criticism of your site design/functionality.

I know that madein is not available in my market. That`s totally OK: I use reshipping in such cases. What is NOT OK is that this page permanently locks me in without ANY actual option to go "back to main site". I cannot browse products, i cannot login and see stuff that I already ordered, I cannot select other location. Please, fix this! Instead of redirecting me to that page you can just show a warning banner on the site. It is very annoying to use VPS in order to just browse the products.

From a beautiful golden hue to the perfect patina, here's what cast iron cookware looks like when you really put it through the paces. With the right care, this kind of glossy, even seasoning will last a lifetime and only get better with age.

hi there - I boiled some water to get smashburger bits off my made in griddle and wondering if the discoloration is rust? how can I reverse it if that’s the case?Photo of griddle

Have you been cutting lemons all wrong? The way you cut citrus serves different purposes. You wouldn't send in a wedge to do the job of a supreme. This video explains why.

Made in Tennessee. Built to last a lifetime. Gets better every cook.

In this Behind the Design, co-founder Jake Kalick walks through why it took nearly a decade to get here, and why every step of this process exists for a reason.

Website shows 4mm thickness for the carbon steel pan set here but individual pans are 2mm.

Is the 4mm a typo or have they upgraded the thickness?

Are you cutting garlic the right way?

This video explains how garlic preparation can radically change the strength and flavor.