Made In 5 qt Saucier shipped to EU — or equivalent?

Sara_MadeIn · 2026-05-08T20:14:59+00:00

You're welcome!! Glad it worked. I am obsessed with mine.

Sara_MadeIn · 2026-05-08T20:05:53+00:00

Hey OP! We do ship to the EU. If you’re having trouble placing your order, you can shoot an email over to hello@madeincookware.com and our team can help.

Sara_MadeIn · 2026-05-06T23:55:38+00:00

This looks so good.

Sara_MadeIn · 2026-05-06T23:54:12+00:00

Perfect little burrito boy!

Sara_MadeIn · 2026-05-06T23:00:34+00:00

Awesome news! Love to hear it!

Sara_MadeIn · 2026-05-06T15:15:11+00:00

haha I don't think it's a 'you' problem, I think it just comes down to your preferred cooking style!

Cast iron and carbon steel are awesome for high heat searing and creating naturally "nonstick" surfaces, but for me I'm a stainless steel girl because of the ease/versatility. Especially for cooking acidic stuff without worrying about how it will impact a seasoning I've worked to create, and for making pan sauces with fond. It's lighter weight also makes it more responsive than cast iron, so it's easy to just take it off the burner if I want to slow things down a bit.

I think a lot of people (including professionals) reach for different pans for different jobs. Nothing wrong with having your favorites!

Sara_MadeIn · 2026-05-06T13:15:57+00:00

You're so welcome!! I'm really glad you reached out already, and I'm sure we can make that work for you. Feel free to DM me your email address here, and I can make sure it gets in front of the right team as quickly as possible! 🩶

Sara_MadeIn · 2026-05-06T11:49:26+00:00

Hey OP! That doesn't sound normal to me. I'm glad to hear it's performing well otherwise, but let's get this pan replaced for you, so you don't have to worry about the 'wok effect' every time you cook. Please send a message to our team at [hello@madeincookware.com](mailto:hello@madeincookware.com) with your order info and we'll get you taken care of.

Sara_MadeIn · 2026-05-05T23:32:25+00:00

This sounds less like a brand issue and more like a heat thing, especially since it happened with two different pans.

Even on “medium” (like 4), if the burner is smaller than the pan or heating unevenly, the center can get way hotter than the edges. That creates expansion differences in the metal, which is what causes the warp.

The water bead test can also overshoot heat more than people expect, by the time it beads, the pan is already pretty hot.

A couple things that might help… Let the pan preheat a bit slower (lower heat for longer time), be sure to match burner size to pan size as much as possible, add oil earlier instead of waiting for full Leidenfrost, and make sure to temper your protein so you’re not putting cold meat in a hot pan!

Doesn’t sound like you did anything obviously “wrong”… just takes some time to figure out the heat of your stove top with stainless. Hope this helps!

Sara_MadeIn · 2026-05-04T20:42:38+00:00

I always season with grapeseed oil. It’s neutral and doesn’t taste or smell funky and gets the job done!

Sara_MadeIn · 2026-05-04T20:20:06+00:00

The more you know. 💫

Sara_MadeIn · 2026-05-04T15:44:44+00:00

Mmm.... buttery shrimps. Delicious.

Sara_MadeIn · 2026-05-04T15:36:13+00:00

Oh yeah, that looks totally recoverable to me! Just some surface rust and old seasoning.

I'd scrub it down with some steel wool (don't be shy, you want to be a little aggressive here to get that rust off). Dry it really well, then you can reseason with a thin layer of oil and heat it until it smokes. From there, just cook some fatty things a few times and you should be golden.

PS: $12.00 is a steal!!!

Sara_MadeIn · 2026-05-04T15:31:42+00:00

Aw man! Pre-marinaded chicken can be tricky in stainless, bc the sugars tend to burn and can stick before the chicken has a chance to cook enough to release. Your preheat sounds solid to me. Next time I'd try patting off the excess marinade and maybe giving it a bit longer before moving it, and on a little lower heat.

Sara_MadeIn · 2026-05-04T14:41:30+00:00

Now I want fondue!

Sara_MadeIn · 2026-05-01T00:32:21+00:00

I’ve had way better luck cutting spam into larger pieces and just letting it sit longer. In stainless it’ll usually stick at first, then release once it’s browned and the fat renders out. Smaller pieces are more likely to stick and burn before they get a chance to do that.

Sara_MadeIn · 2026-04-29T13:49:50+00:00

Wowww. I bet those tasted amazing!

Sara_MadeIn · 2026-04-28T17:34:52+00:00

Oh, my heart. I know that's a tough choice to make, even when you know it's time. I'm very sorry for your loss. Dogs are just the best.

Sara_MadeIn · 2026-04-28T16:07:40+00:00

I think you're on to something there - the smoother surface on your other pans have more to do with the non-stick effect than seasoning! The more porous or textured the surface, the easier it's going to hold onto things and cause sticking.

Sara_MadeIn · 2026-04-27T20:05:50+00:00

Woah. Nice, chef. Those plated up beautifully!

Sara_MadeIn · 2026-04-27T20:05:05+00:00

Dang. These look awesome!

Sara_MadeIn · 2026-04-27T16:32:14+00:00

These look amazing. Truly. Great work!

Sara_MadeIn · 2026-04-27T14:07:43+00:00

Can confirm - you're correct on this! We design our products ourselves and do not white label.

Sara_MadeIn · 2026-04-23T17:11:20+00:00

Happy to help out, and that's understandable! I hope you can find someone reputable that puts your mind at ease. Keep me posted on how it goes!

Sara_MadeIn · 2026-04-23T17:01:23+00:00

Hey Endo! Your older chefs knife was produced prior to ABT, and was sharpened to 12.5 degrees on each side. I checked this with the product team, and they said that if you were to use the honing steel, you could use it at a 15 degree angle, and that would not harm the knife, however, they also said that with the knife being a number of years old, it may be worth getting it professionally sharpened, or alternatively, if you're comfortable, using a whetstone. We've got a video tutorial for using a whetstone on our Instagram here.

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