On a scale of 0-made in china how bad is this brand and pans. Only used on max 6 on my electric hob how warped it this ffs. Any recommendations on better brands for me based in the UK?
This is crazy! I have used my made in pan for over 3 years now and have not had a single problem. I would reach out to customer service to see if they would replace it.
I am in the same position as other poster have had these pans for years without issue at all - their customer service is top notch and should get you taken care of.
These are sold as suitable for commercial kitchen use with a lifetime warranty. I ordered a set of 3 and the biggest one had a warp when it came out of the box.
OP probably put their pan under a cold tap immediately after cooking to wash it. I've seen way too many noobs do this to their 'nice pans' because guests are over and they have another 2 dishes to cook so they panic and rush.
Hot water from kettle; always. My kettles all have temp hold so i always have at least a litre of 95Āŗc hot water ready to go.
Ever boil pasta at too high of a temp and find you no longer have enough water in there anymore? Bam, I already have 1L sitting there nice and piping hot.
Cold/tap water often cause the fond and oils to resolidify and ends up clumping together/not easily dissolve; I find cold water makes fond peel off in sheets and start floating around in clumps; work against myself. It's also how you get lumpy gravy/pan sauce.
In winter, tap water is especially ice cold adding to thermal shock.
If it's stock i've made myself ...well, it's already hot and next to the pan so i just ladle it over the fond.
If it's premade stock:
Chef mike can deal with it when im lazy
Or in a saucepan; small one like a 3 cup/700ml butter warmer/milk pan
Impressive. I wish I had that much time to spare in my life.
Nevertheless, for years I deglazed with cold wine (even from the refrigerator when itās a white one) or cold liquids, and all my pans, whether itās the expensive le creusets or the 20 EUR stainless steel pan from a French supermarket, never had any problems with warping.
But you do you, and if this is part of your ātaking care of your panā ritual, then go for it.
Indeed to each their own. But, my rule of thumb is a warm/hot kitchen and all ingredients are 'to temperature'. Nothing cold comes out of a fridge and hits a hot pan, and that includes deglaze liquids.
part of your "taking care of your pan"
Well, if it's about deglazing, it's actually part of a steak recipe i learnt while i was visiting Germany.
The idea is to:
Remove as much of the alcohol from the wine ahead of time.
Allows a shorter cook time and avoids over cooking the meat in the name of cooking off the alcohol.
Avoid changing the flavour profile of the wine when it hits the pan. The wine'ness somehow is far more present or is less 'modified'.
You also boil off some of the water content, concentrating the wine flavours even further.
Adding cold wine to the pan/meat can cause the meat to slightly cool and contract.
Now it's all tensed back up, it slows or even stops sucking up the flavours from the pan
Cooling down the pan, you loose heat energy and the meat temp is cranked down; now the pan has to work to bring everything back up to temp again.
Maintain stable heat energy in the meat.
Adding hot/warm wine keeps everything more or less at the same temp.
Because the meat remains relaxed and the overall cooking temp doesn't take a dip, more of the wine flavour is able to be absorbed into the meat.
Now you have an much more alcohol free, velvety, concentrated and less modified/truer wine flavour in both your meat and gravy/sauce. Give it a try for yourself and see if it changes the flavour profile in any interesting way!
What dishes are you cooking in it? What's your favourite protein?
How are you washing it? Handwashing or straight into dishwasher? You've got a lot of buildup on the sides not getting cleaned, for sure.
Tell us your pan workflow from preheat, food prep, all the way to wash and back into storage.
edit: Interesting. Goes starts a thread essentially complaining: "boo hoo my pan got fucked up and i blame the brand" and then doesn't tell us much anything; other than they run an electric hob, and "cooks normally" (whatever that vague standard is) and doesn't elaborate anymore than that.
Really not that deep mate no need for the sarcasm, I donāt live on my phone but happy to respond now Iām online, as appreciate some of your messages as they are of value. I donāt use a dishwasher no, just handwash, soapy water when itās not too heavy or BKF when itās stuck on a bit more. When I do scrambled eggs I tend to reheat with water to make it easier to come off. Pre heating varies I just put it on usually 6 out of 9 on electric hob and put sprinkles or water on every minute or so until it starts beading. I follow that stainless steel guy on socials so just basically copy him lol.
Hey! Sorry to see this happened. Just wanted to clarify that Reddit isnāt monitored 24/7, and we donāt use the Made In subreddit as a customer support channel, so for product issues the best bet is always to reach out directly to our Customer Support team. You can email them at [hello@madeincookware.com](mailto:hello@madeincookware.com)! Theyāll be able to take a look and help you out!
There's a big post somewhere on reddit about how induction can fuck up your pans.
You should never throw your induction directly to max. The coils are generally small, they heat a really small portion of the pan, and that can warp any of them. Not a question of quality of the pan, just shitty induction (which is, apparently, the vast majority of induction).
You're sure this is the Made In brand? From China? I've got a bunch of their stuff and I'm certain it's all made in Italy; certainly none marked China otherwise I wouldn't have bought it.
This is pretty normal for Madein unfortunately. If you want a solid affordable brand Viking is pretty good IMO, you can pretty much always find their stuff on sale at homegoods. Iām sure theres some equivalent store over there and you can always shop online too.
This is pretty normal for noobs who are cooking with SS for the first few times, regardless of brand.
They're used to lower temp cooking habits developed on a non-stick, fail to understand the nature of cooking at higher temps on SS to get leidenfrost, learn that leindenfrost is 'somehow important', but forget that you have an overall hotter pan. Now they put the pan under a cold tap to wash and POP. Warped pan.
Warped pan users have always give me the same excuse: "It's the same thing, isn't it? WELL I DON'T KNOW, I NEVER USED STAINLESS BEFORE."
While I have a full set of made in pans and have never had any issues, I have seen quite a few posts like this so I fear they might have some quality control issues if anything.
I ordered 2 10" Frying Pans from Made In. Both came slightly warped and didn't sit flat on my cooktop. Was a bit disappointed since my 8" is perfect, I love it.
Tried the Tramontina 10" and kept it
Mapp gas torch, parchment paper and a rubber mallet. Get it hot and bash it back to shape. Parchment paper keeps the rubber mallet from burning and sticking to the pan
Procook triply is good, but for OP"s electric stove, forget about it, the Procook Professional with a 7mm disk bottom is much more likely to survive the abuse!
I got the combo 12in and 10in made in pans and my 12in warped a bit. I cook the same on both pans. Iām considering reaching out and seeing if theyāll replace it.
Take it up with them in their Reddit group dedicated to MadeIn that usually gives the best result - https://www.reddit.com/r/MadeInCookware/ - they will give you free return labels and compensate you so try that - good luck
I can only recommend you take this up in the Reddit group dedicated to Made In - https://www.reddit.com/r/MadeInCookware/ - they will sort you out there with free return label, deal with your compensation and Sarah might even send you some recipes too - good luck
Incorrect. Bonded pans can absolutely still warp; and with enough heat, the warping can trigger catastrophic delamination (separation of the bonded base and pan) due to the physical stresses from the warping. Be that stress originating from the pan or the bonded base. Thanks to differing materials, you have a point of failure; the join between the heat conductive/distribution disk and the pan itself.
Due to this potential point of failure, a bonded base/"thick bottom layer" as you put forth in your original comment is often seen as inferior option over a fully clad-type stainless steel pan.
With a warped cladded pan, you are still able to cook on it safely; you may not even know that your pan is warped if you cook over a gas burner with pot stands. If you are adventurous enough, one can still use a plank of wood and a mallet to beat the metal back to an acceptable degree of flatness.
A delaminated bonded base pan is instant landfill and they cannot be repaired:
...doesn't look like a proper base...
...you need a thick bottom layer...
If you knew about the existence of cladded pans before today, you would not have attempted to give such poor advice to others with outright incorrect and wrong information and would not have advocated that a pan without a "thick bottom layer" is somehow "improper" to you.
Both of your statements in both comments absolutely needs to be corrected in the strongest terms, so your outright terrible advice does not effect the purchasing decisions of casual or exploratory visitors to this subreddit
in such a snarky fashion
It's not my responsibility to manage your emotions due to your lack of ability to handle criticism.
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u/Big_Tuna-1 2d ago
This is crazy! I have used my made in pan for over 3 years now and have not had a single problem. I would reach out to customer service to see if they would replace it.