Is Made In Cookware Safe?

What Is Made In Cookware?

Made In produces professional-grade cookware in partnership with family-owned factories across the United States, France, Italy, and Japan. The company launched in 2016 with a direct-to-consumer model. Their product line includes stainless steel, carbon steel, non-stick, and enameled cast iron cookware.

The brand focuses on commercial-quality construction at accessible price points. Professional chefs use Made In products in restaurant kitchens. Home cooks purchase the same equipment for residential use.

Material Safety Standards for Made In Products

Stainless Steel Cookware

Made In stainless steel cookware uses 5-ply construction. The layers include:

• 18/10 stainless steel cooking surface (interior)
• Aluminum core for heat distribution
• Aluminum alloy middle layer
• Aluminum core for heat distribution
• Magnetic stainless steel exterior (exterior)

18/10 stainless steel contains 18% chromium and 10% nickel. This composition resists corrosion and maintains a non-reactive surface. The material does not leach chemicals into food during normal cooking.

The Food and Drug Administration recognizes stainless steel as safe for food contact. The material withstands high temperatures without releasing harmful compounds. Made In stainless steel pieces are oven-safe up to 650°F and broiler-safe.

Carbon Steel Construction

Made In carbon steel pans contain 99% iron and 1% carbon. The company manufactures these pans in France using traditional techniques. Carbon steel is the same material French omelette pans and woks have used for centuries.

This material requires seasoning to create a natural non-stick surface. The seasoning process involves heating oil to polymerize on the metal surface. A properly seasoned carbon steel pan contains no synthetic coatings.

Carbon steel is completely safe for cooking. The material can add trace amounts of iron to food, which provides dietary benefits for most people. Those with iron overload conditions should consult medical professionals before regular use.

Non-Stick Surfaces

Made In non-stick cookware uses a ceramic-based coating free from PTFE and PFOA. Traditional non-stick pans use polytetrafluoroethylene (Teflon), which releases toxic fumes when overheated above 500°F.

The company’s non-stick line features:

• No perfluorooctanoic acid (PFOA)
• No polytetrafluoroethylene (PTFE)
• No lead or cadmium
• Oven-safe to 500°F

This coating performs best at low to medium heat. The absence of PTFE eliminates concerns about polymer fume fever in humans and fatal toxicity in pet birds.

Enameled Cast Iron

Made In enameled cast iron products feature a glass-based enamel coating over cast iron. The enamel is lead-free and cadmium-free. This coating prevents rust and eliminates the need for seasoning.

The enamel creates a non-reactive cooking surface. Acidic foods like tomato sauce do not interact with the underlying iron. The material distributes heat evenly and retains temperature effectively.

Comparison of Made In Materials

Material	Max Oven Temp	Reactivity	Maintenance Level	Best For
Stainless Steel	650°F	Non-reactive	Low	Searing, sauce-making, everyday use
Carbon Steel	1200°F	Slightly reactive	Medium	High-heat cooking, stir-frying
Non-Stick	500°F	Non-reactive	Low	Eggs, delicate fish, low-fat cooking
Enameled Cast Iron	580°F	Non-reactive	Low	Braising, slow cooking, baking

Third-Party Testing and Certifications

Made In cookware undergoes testing for food safety compliance. The products meet FDA standards for food contact materials. The company provides documentation on material composition for each product line.

Independent laboratories test Made In non-stick coatings for PFAS compounds. Results confirm the absence of these persistent chemicals. The stainless steel meets NSF International standards for commercial food equipment.

California Proposition 65 requires warnings for products containing specific chemicals. Made In products do not carry these warnings, indicating compliance with California’s strict safety standards.

Chemical Leaching Concerns

Stainless Steel Leaching

High-quality 18/10 stainless steel releases minimal nickel and chromium during cooking. Studies show leaching occurs primarily in new cookware and decreases with use. The amounts released fall well below safe daily intake levels.

Acidic foods cooked for extended periods cause slightly more leaching. A tomato sauce simmered for hours may absorb trace nickel. These quantities remain insignificant for most people. Individuals with severe nickel allergies should monitor symptoms.

Carbon Steel Safety

Carbon steel is inert once properly seasoned. The polymerized oil layer prevents direct food contact with the metal. Iron may transfer to food, especially acidic dishes. This iron is bioavailable and beneficial for preventing anemia.

Unseasoned or poorly maintained carbon steel can rust. Rust is iron oxide and poses no health danger if consumed in small amounts. Regular seasoning prevents rust formation.

Non-Stick Coating Durability

Made In non-stick coating adheres through a sol-gel process. This method creates a durable bond between the ceramic coating and aluminum base. The coating does not flake or peel under normal use conditions.

If the coating becomes scratched or damaged, small particles may enter food. These ceramic particles pass through the digestive system without absorption. They are chemically inert and non-toxic.

Manufacturing Origins and Quality Control

Made In partners with specialized factories:

• Stainless steel: Manufactured in the United States using domestically sourced materials
• Carbon steel: Produced in France by a family-owned company with 150 years of experience
• Non-stick: Made in Italy with European ceramic coating technology
• Enameled cast iron: Manufactured in partnership with established foundries

Each factory follows strict quality control protocols. Inspectors examine cookware for defects before shipping. The company maintains direct relationships with manufacturers to ensure consistent standards.

Heat Distribution and Hot Spots

Safe cookware distributes heat evenly to prevent burning and hotspots. Uneven heating causes food to char in spots while remaining raw elsewhere. Charred food contains potentially carcinogenic compounds.

Made In stainless steel uses aluminum cores for superior heat distribution. The 5-ply construction spreads heat from the base up the sides. This design eliminates common hotspot problems in single-layer pans.

Carbon steel pans heat responsively but can develop hot spots on gas burners. Proper technique involves moving the pan during cooking. The material’s quick heat response allows immediate temperature adjustment.

Handle Safety and Attachment

Made In uses stainless steel handles on most products. These handles are attached through riveting or welding. Rivets create three permanent attachment points. Welded handles eliminate crevices where food particles accumulate.

Stainless steel handles conduct heat during stovetop cooking. Users need oven mitts or handle covers for safety. This design allows oven use without temperature-limited components. Silicone or plastic handles degrade at high temperatures and can release harmful gases.

The handles undergo pull tests during manufacturing. Each handle must withstand significant force without loosening. Loose handles pose burn risks and cookware damage.

Maintenance Practices for Safety

Cleaning Stainless Steel

Hand wash with warm water and dish soap. Avoid abrasive scrubbers that scratch the surface. Scratches create crevices for bacteria growth. Use Bar Keeper’s Friend for stubborn stains and discoloration.

Dishwasher use is safe but may cause cosmetic damage over time. High heat and harsh detergents can dull the finish. Hand washing extends the cookware’s appearance and lifespan.

Seasoning Carbon Steel

Season carbon steel pans every few uses initially. Apply a thin oil layer and heat until smoking. This process builds the protective coating. Never use soap on seasoned carbon steel, as it strips the seasoning.

For cleaning, wipe with a paper towel while warm. Stubborn residue can be scrubbed with coarse salt. Dry completely after each use to prevent rust. Store in a dry location.

Non-Stick Care

Use wood, silicone, or nylon utensils only. Metal utensils scratch and damage the coating. Cook at low to medium temperatures exclusively. High heat degrades the ceramic coating over time.

Hand wash with soft sponges. Dishwasher detergents are too harsh for non-stick surfaces. Add a small amount of oil before each use to extend coating life. Replace non-stick pans when the coating shows visible wear.

Enameled Cast Iron Maintenance

Wash with warm soapy water and non-abrasive sponges. The enamel resists staining but can chip if dropped. Avoid thermal shock by not placing hot cookware in cold water. Temperature changes cause enamel cracking.

Store carefully to prevent chips from contact with other cookware. Small enamel chips expose the cast iron underneath. The exposed iron can rust but does not make the cookware unsafe.

Common Safety Questions Answered

Can Made In cookware cause metal toxicity?

No. The materials used release negligible amounts of metals during normal cooking. Regular use of Made In cookware will not cause metal accumulation in the body.

Is it safe to use metal utensils?

Metal utensils are safe on stainless steel and carbon steel. They will damage non-stick coatings. Use appropriate utensils based on the cookware type.

Do Made In products contain lead?

No. Made In products are tested and confirmed lead-free. The enamel and coatings contain no lead or cadmium.

Can the cookware go in the dishwasher?

Stainless steel and enameled cast iron are dishwasher-safe. Carbon steel and non-stick cookware require hand washing. Dishwasher use voids warranties on these products.

What happens if non-stick coating is scratched?

Small scratches reduce performance but do not create health hazards. The ceramic particles are non-toxic. Deep scratches or flaking indicate it’s time to replace the pan.

Long-Term Durability and Replacement

Quality cookware lasts for decades with proper care. Made In offers warranties ranging from limited lifetime coverage on stainless steel to 1-year coverage on non-stick items.

Stainless steel and carbon steel cookware rarely need replacement. These materials improve with age and use. Proper seasoning makes carbon steel increasingly non-stick over time.

Non-stick coatings eventually wear down. Most ceramic non-stick pans last 3-5 years with careful use. Replace when food begins sticking despite proper technique and oil use.

Enameled cast iron lasts for generations unless chipped extensively. Small chips do not affect cooking performance. Large chips that expose significant cast iron may compromise even heating.

Selecting the Right Made In Product

Consider your cooking methods first. High-heat searing requires stainless steel or carbon steel. Delicate proteins benefit from non-stick surfaces. Slow braises work best in enameled cast iron.

Match the material to your maintenance willingness:

1. Low maintenance: Choose stainless steel or enameled cast iron
2. Medium maintenance: Select carbon steel for superior performance with some upkeep
3. Temporary solution: Purchase non-stick for convenience with planned replacement

Assess any health conditions. Nickel allergies may require carbon steel or enameled cast iron instead of stainless steel. Iron overload conditions benefit from stainless steel or non-stick options.

Budget for initial investment versus replacement costs. Stainless steel costs more upfront but lasts indefinitely. Non-stick costs less initially but requires periodic replacement.

Final Safety Assessment

Made In cookware meets all safety standards for food contact materials. The company uses traditional materials with established safety records. No toxic chemicals appear in the manufacturing or finished products.

Proper use and maintenance ensure continued safety. Follow temperature guidelines for each material type. Use appropriate utensils and cleaning methods. Replace worn items before performance declines significantly.

The cookware performs safely in home and professional kitchens. Millions of meals prepared in Made In products demonstrate real-world safety. The materials have been used in cooking for decades or centuries.

Made In cookware is safe for daily cooking when used as directed.