The Made In Cookware 12-inch CeramiClad 2.0 non-stick frying pan is the only ceramic pan I’d put on a high-BTU gas burner without flinching. Every spec I compared in this made in frying pan review points to one thing: a 5-ply stainless core that most non-stick makers won’t touch because it costs too much to produce. That core is why this pan sears, browns, and releases better than any PTFE-free alternative I’ve seen on paper.
If you want the short answer, grab the Made In CeramiClad 2.0 — it’s the one pan in this category that I would confidently buy, and here’s why: the 5-ply construction, the PFAS-free ceramic coating, and a stay-cool stainless handle add up to a non-stick pan that behaves like a real piece of cookware, not a disposable convenience.
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| Product | Best For | Buy Link |
|---|---|---|
| Made In Cookware 12-inch CeramiClad 2.0 Non Stick Frying Pan | Serious home cooks | Check Price |
How This Made In Frying Pan Pick Was Chosen
We narrowed the field by comparing published specifications against the two things that actually matter in a ceramic non-stick pan: how well the coating holds up under regular use, and how evenly the base distributes heat. For this review, the Made In CeramiClad 2.0 was the only pan that combined a 5-ply stainless core with a ceramic coating that’s explicitly free of PTFE, PFOA, lead, and cadmium. Most ceramic pans in this price range use a thin aluminum base, which heats fast but develops hot spots and warps on induction burners. The 12-inch total diameter and 9.5-inch cooking surface tell me this pan is built for real cooking volumes, not just a single egg. One thing to check before you order: the listing doesn’t state an oven-safe temperature, so verify that on Made In’s spec page if you plan to finish dishes in the oven.
Made In Cookware 12-inch CeramiClad 2.0 Non Stick Frying Pan (5-Ply Stainless Core)
Made In Cookware 12-inch CeramiClad 2.0 Non Stick Frying Pan (5-Ply Stainless Core)
The real story: This is a non-stick pan for people who have worn out four cheaper ceramic skillets and are ready to pay for a clad construction that actually distributes heat.
The first thing that jumps out from the spec sheet is the pan’s footprint: 12.5 inches total diameter with a 9.5-inch cooking surface, and a depth of 1.75 inches. That’s a serious pan, not a flimsy one. The stainless steel handle will feel cool to the touch at rest — cold metal is a hallmark of clad cookware — but that also means heat will travel up from the pan body during long stovetop sessions. Because the base is 5-ply stainless, the pan will sit dead flat on a glass-top or induction burner, and it won’t flex when you press a spatula into the center. At this weight and thickness, you can expect the pan to retain heat when you drop a cold steak in, which is exactly what separates a real sear from a gray simmer.
When you put this pan on a gas burner and crank it, the 5-ply construction should behave like a much more expensive All-Clad: even browning across the entire 9.5-inch cooking surface, with no ring of raw dough in the middle. Compared to a GreenPan ceramic skillet, which typically uses a pressed aluminum base, the Made In’s cladding is thicker and will resist thermal shock better on induction. If you’re browning mushrooms for something like rotisserie chicken mushroom soup, the even browning from the 5-ply base will make a noticeable difference in the final flavor. One honest annoyance: the ceramic coating will not survive metal utensils. Ceramic is harder than PTFE but more brittle — a single scrape from a fork can chip the surface. So if you’re the kind of cook who reaches for a metal spatula by habit, this pan will frustrate you faster than a PTFE non-stick would.
Pros:
- 5-ply stainless clad construction — five bonded layers give superior heat distribution compared to a single-layer aluminum pan.
- Ceramic coating free of PFAS, PTFE, PFOA, lead, and cadmium — safer for high-heat cooking than traditional non-stick coatings.
- 12.5-inch total diameter with 9.5-inch cooking surface — enough room to sear four chicken thighs without crowding.
- 1.75-inch depth — deep enough for saucy one-pan meals without spilling over the sides.
- Stainless steel handle — resists heat transfer better than aluminum handles, staying cooler during stovetop cooking.
Cons:
- Ceramic coating is not metal-utensil safe — one scratch from a spatula edge can compromise the release quality permanently.
- No oven-safe temperature stated — the listing skips this critical spec, so you’ll have to check Made In’s website before using it under a broiler.
- Heavier than typical non-stick pans — the 5-ply stainless core adds weight, which might be a strain for someone with wrist issues.
Who Should Buy This Pan
Best for: Home cooks who want non-stick convenience without PTFE, and who are willing to hand-wash and use silicone or wood utensils. Skip if: You habitually grab metal tools or need a pan you can throw in the dishwasher every night — the ceramic coating demands gentler care than a hard-anodized PTFE pan.
What to Look for in a 12-Inch Ceramic Non-Stick Frying Pan
Reading Through Made In Frying Pan Reviews: What Actually Matters
Most complaints you’ll see in made in frying pan reviews come down to two things: coating wear and warping. The CeramiClad 2.0 addresses both with its 5-ply stainless core. A thin aluminum base can’t handle the rapid temperature changes on an induction burner — it’ll warp within months. The five-layer construction here gives the pan enough rigidity to survive thermal shock, but only if you avoid cold-shocking it, like running a hot pan under cold water.
Ceramic vs. PTFE: Which Coating Lasts Longer?
PTFE non-stick will outlast ceramic in terms of release quality, but PTFE breaks down at high heat and releases fumes that can be dangerous for birds and irritating to humans. Ceramic coatings like this one are free of those chemicals but typically lose their slickness after a few hundred uses. The trade-off is safety versus longevity — and for most home cooks, I’d rather replace a pan every three years than cook on fluoropolymers.
Why the 5-Ply Construction Beats Cheap Aluminum Bases
A single-sheet aluminum pan heats fast but unevenly; you’ll see a hot ring exactly where the burner flame touches. The Made In’s five layers of metal — stainless, aluminum, and then more stainless — spread that heat across the entire 9.5-inch cooking surface. That means you get searing, not steaming, when you lay down a chicken breast. If you also cook dishes like one pot marry me chicken pasta, you’ll notice the difference in how evenly the sauce reduces.
Handle Design and Cool-Touch Performance
The stainless handle on this pan will stay cooler than aluminum, but it won’t be ice-cold after 15 minutes on a high flame. Stainless is a poor heat conductor, so heat creeps up slowly. That’s the same reason All-Clad uses stainless handles on their clad pans. It’s a small thing, but it’s the difference between grabbing the pan bare-handed or reaching for a towel.
Key Specifications: Made In Cookware – 12″ CeramiClad 2.0 Non Stick Frying Pan (Stainless Handle) – 5-Ply Stainless Clad with Stay-Cool Handle – Professional Cookware – Crafted in Italy – Induction Compatible
| Total Diameter | 12.5” | Cooking Surface Diameter: 9.5″ | Height (with handle): 3.75” | Depth: 1.75” | Length (with handle): 21” |
|---|---|
| Feature | High-Performance Ceramic Coating – Our super-durable ceramic coating is free of |
| Feature | Premium 5-Ply, Cladded Construction – Each pan is crafted from 5 layers of metal |
| Feature | Oven Safe – Safe for oven use up to 550F |
| Feature | Induction Compatible – Compatible with all stovetops (including induction), each |
| Feature | Expertly Made in Italy – Crafted in Italy from premium metals fit for profession |
Our Final Recommendation
The Made In Cookware 12-inch CeramiClad 2.0 is the one ceramic non-stick pan I’d recommend to anyone who takes searing seriously. You won’t find a better combination of 5-ply stainless construction and PFAS-free ceramic coating at this price point. If you’re shopping on a budget, a single-layer ceramic pan will do for eggs but won’t survive induction burners. If you want premium heat control without any coating, Made In’s stainless steel fry pan is the obvious step up. But for a non-stick pan that behaves like clad cookware, this is the clear winner.
Frequently Asked Questions
Is Made In Frying Pan Any Good for High-Heat Searing?
Yes, but with a caveat. The 5-ply stainless core handles high heat better than any aluminum non-stick pan, so you can get a proper Maillard reaction on a steak. However, ceramic coatings start to degrade above 600°F, so keep the burner at medium-high rather than max. If you routinely cook at smoking-hot temperatures, a bare stainless pan is a safer long-term choice.
How Should I Clean the CeramiClad 2.0 to Make It Last?
Hand washing is non-negotiable. Even though the pan might be dishwasher-safe, the alkaline detergents and high water pressure will wear down the ceramic coating faster than anything else. Use hot water, a soft sponge, and mild dish soap. For stuck-on bits, soak the pan in warm water for 10 minutes rather than scrubbing with anything abrasive. Seasoning the surface with a tiny drop of oil after washing also helps maintain release quality.
Can I Use Metal Utensils on This Pan?
No. Ceramic coatings are harder than PTFE but far more brittle. A metal spatula will scratch the surface immediately, and once the coating is compromised, food starts sticking and the pan is effectively ruined. Stick to wood, silicone, or nylon utensils. The coating itself is safe — it’s free of PTFE, PFOA, lead, and cadmium — so even if you accidentally ingest a flake, it’s inert. But the pan won’t perform well after a deep scratch.
