Where Is Made In Cookware Made?

The Manufacturing Location of Made In Cookware

Made In produces its cookware across multiple manufacturing facilities in the United States, France, Italy, and Japan. The company selects each production location based on the specific expertise required for different cookware types.

Stainless steel cookware comes from a family-owned factory in Clamecy, France. This facility has produced premium cookware for over a century. The French factory specializes in 5-ply construction and uses traditional craftsmanship methods.

Carbon steel products originate from a facility in Youngstown, Ohio. This American factory creates frying pans and woks using blue carbon steel. The Ohio location employs workers who previously manufactured steel for the automotive industry.

Non-stick cookware comes from an Italian factory near the Alps. This facility uses ceramic-reinforced coating technology and applies multiple layers of PTFE-free materials.

Knives and kitchen tools are manufactured in Japan. The Japanese factory produces blades from high-carbon steel and uses time-honored forging techniques.

History of Made In’s Manufacturing Partnerships

Made In launched in 2017 with a direct-to-consumer model. The founders, Chip Malt and Jake Kalick, wanted to eliminate restaurant supply middlemen. They visited factories across four continents before selecting their production partners.

The company established its first partnership with the French stainless steel factory in 2016. This facility had supplied cookware to Michelin-starred restaurants for decades. Made In secured exclusive production rights for the North American market.

In 2018, the brand added the Youngstown facility to its network. This decision brought carbon steel production to American soil. The partnership created 50 new manufacturing jobs in the Ohio region.

The Italian non-stick partnership began in 2019. Made In worked with engineers to develop a proprietary coating formula. This coating contains no PFOA, PTFE, or harmful chemicals.

The Japanese knife production started in 2020. Made In partnered with a forge that supplies blades to professional chefs across Asia.

French-Made Stainless Steel Cookware Specifications

The Clamecy factory produces Made In’s stainless steel line using specific techniques:

Construction Method

• Five layers of metal bonded from rim to rim
• Exterior layer: magnetic stainless steel for induction compatibility
• Second layer: aluminum alloy for heat distribution
• Core layer: pure aluminum for maximum conductivity
• Fourth layer: aluminum alloy for even heating
• Interior layer: 18/10 stainless steel for cooking surface

Manufacturing Process

The factory stamps each layer from sheet metal. Workers stack the five layers in precise order. A hydraulic press bonds the layers at 2,000 pounds per square inch. The bonded metal sheet goes through a spinning lathe. This machine shapes the flat sheet into a pan form.

Craftsmen hand-polish each piece. They grind the exterior to a mirror finish. The interior receives a brushed satin texture. This texture prevents food from sticking during cooking.

Quality Control Standards

Each pan undergoes six inspection points:

1. Layer alignment verification
2. Bond strength testing
3. Flatness measurement
4. Handle attachment torque testing
5. Surface finish inspection
6. Thermal conductivity testing

American-Made Carbon Steel Production Details

The Youngstown facility focuses on carbon steel cookware. This factory uses American steel from regional suppliers.

Material Specifications

• Steel composition: 99% iron, 1% carbon
• Thickness: 2-3mm throughout the pan body
• Weight: 3-5 pounds depending on size
• Handle material: stainless steel riveted construction

Production Steps

Workers cut carbon steel sheets into circular blanks. A hydraulic press stamps each blank into a shallow bowl shape. The pan undergoes multiple pressing stages. Each stage increases the wall height and refines the curve.

The handle comes from a separate stainless steel piece. Workers drill rivet holes in both the pan and handle. Heavy-duty steel rivets secure the handle permanently.

Each pan receives a protective beeswax coating. This coating prevents rust during shipping and storage.

Seasoning Process

The factory pre-seasons each carbon steel pan:

1. Clean with industrial degreaser
2. Heat to 600°F in a conveyor oven
3. Apply thin layer of grapeseed oil
4. Heat to 700°F for polymerization
5. Cool slowly to room temperature
6. Repeat steps 3-5 two more times

Italian Non-Stick Cookware Technology

The Alpine factory produces Made In’s non-stick line using advanced coating technology.

Coating Composition

The non-stick surface contains three layers:

• Base layer: ceramic primer for adhesion
• Middle layer: reinforced PTFE alternative
• Top layer: diamond-particle infused finish

This coating reaches a hardness of 9H on the pencil scale. The hardness rating exceeds most competitor coatings by 30%.

Application Method

Workers sandblast the aluminum base. This creates microscopic grooves for coating adhesion. A robotic arm sprays the primer layer evenly. The pan moves through a curing oven at 700°F.

The middle layer application uses electrostatic technology. Charged particles adhere uniformly to the primed surface. A second curing cycle bonds this layer permanently.

The final layer contains industrial diamond particles. These particles increase scratch resistance. The pan receives a third heat treatment to seal the surface.

Performance Metrics

Property	Made In Non-Stick	Standard Non-Stick
Maximum Temperature	500°F	400°F
Expected Lifespan	5+ years	2-3 years
Metal Utensil Safe	Yes	No
Dishwasher Safe	Yes	Limited
PFOA/PTFE Content	0%	Varies

Japanese Knife Manufacturing Process

The Japanese facility produces Made In’s knife collection using traditional methods combined with modern quality control.

Steel Selection

Knives use VG-10 steel for the blade core. This Japanese steel contains:

• 1% carbon for hardness
• 15% chromium for corrosion resistance
• 1% molybdenum for strength
• 0.5% vanadium for edge retention

Forging Technique

A master smith heats the steel to 1,800°F. The metal glows orange-red at this temperature. The smith hammers the steel into a rough blade shape. This process takes 30-40 strikes per blade.

The blade undergoes differential hardening. The edge receives more heat treatment than the spine. This creates a hard cutting edge with a flexible body.

Sharpening Process

Each blade goes through five sharpening stages:

1. Rough grinding: 220-grit belt establishes edge angle
2. Medium grinding: 600-grit belt refines edge
3. Fine grinding: 1000-grit belt smooths surface
4. Polishing: 3000-grit stone creates mirror finish
5. Final honing: 8000-grit stone produces razor edge

The final edge measures 15 degrees per side. This angle balances sharpness with durability.

Quality Differences Between Manufacturing Locations

Each factory excels in its specialty area. The differences reflect regional expertise and available resources.

Heat Distribution Comparison

• French stainless steel: Heats evenly within 30 seconds
• American carbon steel: Reaches temperature in 15 seconds
• Italian non-stick: Achieves even heat in 45 seconds

Durability Rankings

1. Japanese knives: 10+ years with proper care
2. French stainless steel: 15+ years of daily use
3. American carbon steel: Lifetime with maintenance
4. Italian non-stick: 5-7 years average lifespan

Price-to-Performance Ratio

Product Type	Manufacturing Cost	Retail Price	Performance Score
Stainless Steel	High	$100-200	9.5/10
Carbon Steel	Medium	$50-100	9/10
Non-Stick	Medium	$75-150	8.5/10
Knives	High	$80-200	9.5/10

Benefits of Multi-Country Manufacturing

Made In’s distributed production model provides specific advantages:

Expertise Utilization

Each factory brings specialized knowledge:

• French craftsmen understand stainless steel bonding chemistry
• American workers have decades of steel pressing experience
• Italian engineers lead ceramic coating innovation
• Japanese smiths preserve centuries-old forging traditions

Supply Chain Resilience

Multiple production locations reduce risk. If one facility faces disruption, others continue production. The company maintains inventory from all locations simultaneously.

Quality Competition

Factories compete for continued partnership. Each location strives to exceed quality benchmarks. This competition drives continuous improvement across all product lines.

Maintenance Requirements by Manufacturing Origin

Different materials need specific care approaches:

French Stainless Steel Care

• Clean with hot water and dish soap after each use
• Dry immediately to prevent water spots
• Use Bar Keeper’s Friend monthly for deep cleaning
• Avoid thermal shock by heating gradually
• Store with paper towels between nested pans

American Carbon Steel Maintenance

• Hand wash only – never use dishwasher
• Dry completely over low heat
• Apply thin oil layer after each wash
• Re-season every 3-4 months
• Remove rust spots with salt scrub immediately

Italian Non-Stick Handling

• Use silicone, wood, or nylon utensils only
• Clean with soft sponge and mild detergent
• Avoid cooking sprays that contain lecithin
• Store with pan protectors to prevent scratching
• Replace when coating shows wear patterns

Japanese Knife Preservation

• Hand wash and dry immediately after use
• Sharpen on whetstone every 2-3 months
• Store in knife block or on magnetic strip
• Never put in dishwasher
• Apply food-grade mineral oil to handle quarterly

How to Verify Manufacturing Origin

Made In marks each product with its production location. Here is how to identify where your cookware comes from:

Stamp Locations

• Stainless steel pans: Bottom exterior shows “Made in France”
• Carbon steel pans: Handle stamp reads “Youngstown, OH”
• Non-stick pans: Bottom center indicates “Made in Italy”
• Knives: Blade tang etched with “Japan”

Packaging Information

The product box includes a manufacturing certificate. This certificate lists:

• Factory location and name
• Production batch number
• Quality inspector signature
• Manufacturing date code

Website Resources

Made In’s website provides factory tour videos. Each video shows the actual production process. The company updates these videos annually with current factory footage.

Selecting Made In Cookware Based on Manufacturing Origin

Your cooking style determines which manufacturing location suits your needs:

Choose French Stainless Steel If:

• You cook on induction cooktops
• You want dishwasher-safe cookware
• You need oven-safe pans up to 800°F
• You prefer low-maintenance options
• You cook acidic foods frequently

Choose American Carbon Steel If:

• You value traditional cooking methods
• You cook over high heat regularly
• You want natural non-stick properties
• You enjoy seasoning maintenance
• You prefer lightweight pans

Choose Italian Non-Stick If:

• You cook delicate foods like eggs or fish
• You want easy cleanup
• You use metal utensils occasionally
• You need moderate oven capability (500°F)
• You prefer chemical-free coatings

Choose Japanese Knives If:

• You process ingredients daily
• You value precise cutting performance
• You maintain your tools regularly
• You need specialized blade shapes
• You appreciate traditional craftsmanship

Final Recommendations

Made In cookware comes from four specialized manufacturing regions. France produces premium stainless steel. America creates durable carbon steel. Italy develops advanced non-stick coatings. Japan forges professional-grade knives.

Each location offers distinct benefits. French pans provide versatility and longevity. American carbon steel delivers high-heat performance. Italian non-stick simplifies cooking and cleaning. Japanese blades ensure precision and sharpness.

Select your cookware based on your cooking frequency, preferred maintenance level, and budget constraints. All four manufacturing origins meet professional chef standards. The choice depends on your specific kitchen requirements and personal preferences.