BZR,876507669381500|Andie,407595692960923|Bokksu,2473648446294677|Biaggi,516906392216458|Black Wolf,2410526922368817|Busy Beauty,2398238767116871|Choosy,1177092595815697|ettitude,2473648446294677|Cordaroys,375684466718250|ExploreBZR,700979057386384|Harper Wilde,537246040247479|HoosierSanitizer,700801504011263|Hubble,2085308928444277|Koa,3272431662768081|Made In,211195056760169|Cheers,2740555985968954|Masami,191726648754068|MyCubeSafe,957546928035953|Pepper Home,528666484462489|

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Made In's FAQ

  • Most Frequent Customer Service Inquiries

    How can we contact you?

    The quickest way to reach us with any questions is by email: 

    What is your non stick surface made of?

    We use the highest grade American PTFE coating on the market that is resistant to heat up to 500 degrees and is oven and dishwasher safe. The coating is made without PFOA.
    Our coating lasts much longer than coatings like ceramics that degrade with every use and have shown to last up to 10x longer than some competitors' non stick surfaces.
    With regard to scratching, our coating is one of the most scratch resistant coatings on the market.

    I generally cook with cast iron. What should I expect with stainless steel?

    The truth is that stainless steel frying pans are much more versatile than cast iron. First off, they heat up much more evenly and quickly than cast iron. Despite popular belief, cast iron is not actually a good conductor of heat.
    The other issue is that cast iron may impart a metallic taste on acidic foods due to a metal reaction. Our high-grade stainless does not impart any flavor to the foods. So if you cook certain types of sauces or pan sauces that are acidic, you may want to avoid doing these in cast iron.
    The issue most people run into when making the switch to premium stainless steel from cast iron or some cheap cookware, which aren't great at conducting heat, is that they jack up the heat and way overheat the pan. This will cause oil or food to burn onto the pan. Our pans are very good at conducting heat, so you really only need to put them over low/medium heat for about 2 minutes to get them to the perfect temperature.
    With regards to cleanup, cast iron requires special maintenance and should be treated differently than stainless steel pans.
  • About the Product

    What are the dimensions of your products?

    2 QT Sauce: height = 3", diameter = 7.5", Total Length = 16.5"
    4 QT Sauce: height = 4.5", diameter = 9", Total Length = 9"
    3 QT Saucier: height = 3.5", diameter = 9", Total Length = 17.25"
    5 QT Stock: Diameter = 9", Height = 5.25", Handle-to-handle = 13"
    8 QT Stock: Diameter = 11", Height = 5.5", Handle-to-handle = 14.5"
    8" Frys: Length = 15.25", Cooking Surface = 5" diameter, Total Diameter = 8.5", Height = 2.5"
    10" Frys: Length = 18.5", Cooking Surface = 7.5" diameter, Total Diameter = 10.5", Height = 3"
    12" Frys: Length = 20.5", Cooking Surface = 9.5" diameter, Total Diameter = 12.5", Height = 3.5"
    4 QT Saute Pan: Length = 21", Cooking Surface = 10" diameter, Height = 3" 

    What is this 5-ply thing you keep talking about?

    Product in our industry is, in part, differentiated by metal composition.  In the "premium" market you have things like tri-ply, 5-ply, copper core, etc.  Think of our 5-ply like a sandwich. The outer layers of “bread” are premium stainless steel. Stainless steel provides durability, induction compatibility, and a non-reactive surface.  The “meat” of the sandwich is three layers of aluminum, which is a metal known for its heat conductivity and responsiveness. Like in the sandwich, the thicker the aluminum interior better (so 5-ply is better than tri-ply) and the combination of stainless steel and aluminum is a match made in cooking heaven. Two layers of stainless plus three layers of aluminum = 5-ply.

    Will the handles get hot?

    Depends on which item. Our long handles (on our fry pans, sauce pots, and saute pan) are made of a hollow stainless steel handle. This allows for the heat to disperse over a greater surface area, so as you move away from the handle base the handle gets cooler. For the items with long handles (sauce pots, fry pans, saute pans), you can generally grab the long handle without a glove or towel under normal operating conditions.
    Our “helper handles” on our stock pots and saute pan are designed for a low profile in order to stack better, so they do not disperse heat as well as the long handle. We recommend using a protective layer between you and our helper handles.

    Is the cookware dishwasher safe? Even the non-stick?

    All of our stainless steel and non stick cookware is dishwasher safe, however, we urge you to get your hands wet and give it a little elbow grease. Even though you can, you wouldn’t put a Ferrari through a car wash.
    You can even treat our non-stick pans in the same way.
    If you have burnt oil on your pan, see our Beyond the Burner Blog for tips and tricks on how to restore your cookware to as good as new. Also, check out our Make It Like New stainless steel cleaner here.
    Our carbon steel pans should not go in the dishwasher. You can find cleaning instructions for carbon steel here.

    Is your cookware induction compatible?

    Our cookware works great on all surfaces, including induction.

    What type of tools can I use with your cookware?

    Our cookware is durable and can stand up to any tools. We, however, recommend using high-grade silicone, plastic, or wood tools to help preserve the beautiful appearance of your cookware.

    I’ve heard non-stick surfaces are dangerous for my health, what’s the deal with that?

    Made In non stick surfaces are all made without PFOA and use a high grade American PTFE coating. Interestingly enough, you can technically eat it if you wanted to (although we've done it, we don't recommend it).
    Our non stick starts to degrade around 500 degrees Fahrenheit, so we don't suggest exposure to temperatures higher than that. The material itself begins to decompose around 662 degrees Fahrenheit.
    We know ceramic is a hot word on the streets right now in non stick coatings. The issue with ceramic is, although it looks bright and glossy, every time you use it the coating degrades (and rather quickly). Our high grade PTFE lasts much, much longer than ceramics on the market... so no more replacing your non sticks every year.
    We know non stick safety does worry people. If you want more information or studies on the safety of our non stick surface, please reach out to us at
  • Ordering

    Where is Made In available for purchase?

    Currently Made In cookware is only available online. We pass on the savings and put more money into the product because we don’t have to pay retail rent.

    What payment methods can I use?

    You can use most major credit cards, Apple Pay, and PayPal. On mobile, Apple Pay is integrated with our website as well. We also offer the option to finance your cookware purchase through Affirm.


    Do you ship to Alaska, Hawaii, or U.S. Territories?

    We do ship to Alaska, Hawaii, and US territories. 

    Do you ship internationally?

    So sorry, but we do not currently.
  • Warranty

    Do you have a lifetime warranty?

    Yes we do! If you have any questions, please contact us at 
  • Pre-Care Essentials

    Should I wash the cookware before using it?

    Yes!  We’d recommend washing your stainless steel cookware with our Make It New Again cleaner before its first use. Why? Because these babies are fresh off the polishing wheel and although our factory is top notch, we wouldn’t eat dinner off the grinding wheel.
    Don’t have our cleaner? A base of hot water and vinegar will do just fine. For non stick cookware, a wash with warm soapy water is sufficient.

    Do you need to cook in a special or different way with stainless steel?

    You’re about to make some of the best food you’ve ever made. But at the same time, you want to make sure you are cooking correctly and protecting your investment. Some key factors to note:
    1. You generally will want to cook on low to medium heat. We use a ton of aluminum in the core of our pans, which is a very conductive material. If you are used to using poor heat conductors like some non-sticks or cast iron, you may be used to overheating your pans. Overheating your pan can cause damage and is not necessary with premium cookware like Made In. It will also cause oil or food to burn to your pan, making cleanup an unnecessary pain.
    2. Never leave a piece of cookware on heat for an extended period of time, especially if the pot or pan is empty. This can cause severe damage.
    3. Do not add salt until your water is boiling. Salting your water early can cause pitting, which will not affect the performance of your cookware, but can be ugly. And no one likes ugly. 
  • Cooking Help

    Do I need to season my pans?

    Stainless steel pans, unlike cast iron, do not need seasoning. We recommend an initial wash with Made In’s Make It New cleaner or a solution of vinegar and water to remove any traces of factory guck...then you’re ready to roll!
    Our nonstick is ready to roll with a similar prewash. That said, it wouldn't hurt to take a couple minutes to season nonstick pans.
    Carbon steel should be seasoned before its first use.  

    How can I get food to not stick to my stainless steel?

    Most occurrences of food sticking to your cookware is a result of mismanaging heat. Be sure to heat the pan first, then pour in your oil. Wait a minute or two - until you see a nice shimmer as the oil spreads across the pan (but no smoke) - then add your protein. Get your pan to the right temperature with medium heat for a minute or two (see #1) then turn it down a bit— don’t worry, the pan will retain the heat, but won’t burn your ingredients. Foods will naturally release from the pan when a good sear (or crust) is formed.

    How do I know when my pan is hot enough to start cooking?

    After a few times cooking with your new pan, you will be able to estimate correctly when your pan is the right temperature. Until then, start conservatively at low to medium heat. 
    There is a common trick called the "mercury ball water test."  We recommend looking this up to get a better idea.   

    Why is it important to get the temperature of the pan correct before adding food?

    Getting your pan’s temperature right is important for both the cooking and cleaning process. A pan that is too cold can cause the food to stick to it. A pan that is too hot will cause food or oils to burn. 
  • Cleaning Help

    What are the brown spots on my stainless steel pan?

    Speckles of brown or blue on your pan are caused by excessive use of heat. Remember, our pans have a thick aluminum core, so you do not need to overuse heat. Stainless steel cleaner like Made In’s Make It New cleaner can help remove these.

    I love dropping my hot pan in the sink and watching it steam...but is that bad?

    Yes. You should always let your cookware cool before putting it in the sink or rinsing it with water. This will help it maintain its shape and continue to evenly cook forever.

    I’ve heard I shouldn’t use steel wool (abrasive brushes) or abrasive cleaners, is that true?

    Yes, whoever told you that is very smart. Never use abrasive cleaners or steel wool to clean your stainless steel or non-stick pans as this can scratch them and make them look a lot less pretty. Our care section will help you solve your issues without these nasty stainless steel enemies.

    What are these white spots and how do I get rid of them?
    Calcium is found in a lot of water supplies and can cause white spots on stainless steel pots and pans. Boiling a mixture of 1 part vinegar and 3 parts water, letting it cool completely and then washing and drying as normal can help fix this. White spots can also be caused by not fully drying your pan after use, so remember to always dry your pan fully.

    What are these water spots and how do I get rid of them?
    Water spots are the cause of non immediately drying your pots and pans after washing them. To fix this, simply wet your surface, wet a sponge and sprinkle baking soda on it, then wash and dry the pot or pan as normal.

    My cookware is pitting, how can I fix it?
    Well there is good news and bad news.  Unfortunately pitting is the result of adding salt to the water before it is boiling and causing a chemical reaction. This cannot be fixed, but can only be prevented by not adding salt until water is fully boiled. The good news...this will not affect the performance of your cookware.

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Size Guide

Size Bust Waist Hips
xs 35-37" 27" 37"
s 36" 28" 38"
m 37" 30" 39"
l 38.5" 31.5" 40"
xl 40" 33" 41.5"
xxl 41.5" 34.5" 43"
xxxl 44" 36" 46"
Size Guide


Using a soft measuring tape, measure the length of your torso from your shoulder (where a bra strap typically lands) to between your legs (where the inseam of your pant legs meet). If you are over 30" you might prefer Andie long torso fit.


Stand naturally. Using a soft measuring tape, measure around the fullest part of your bust.


Bend to one side to find the natural crease in your waist. Stand up straight and measure around from that point all the way around your body.


Put your heels together. Measure around the fullest part of your hips and bottom (typically it's a bit lower than hip bone, but every body is unique!)



Compressive lining
Four-way stretch expands to fit your curves comfortably and hug your smallest measurements
Supportive all around, for a secure fit feeling
Expands slightly in water -- great fabric for wearing in and out of water



Compressive lining with self rib that is more expandable
Four way stretch expands to fit your curves comfortably and hug your smallest measurements
Super flattering with texture stripe elongating and lengthening



Compressive lining with ultra thin and fast drying mesh self
Stretchy and light
The mesh fabric camouflages bulges, creates a smooth silhouette for the most flattering and athletic look
Quick drying!


If your torso is 30” or over, we recommend trying a long torso fit.

Using a soft measuring tape, measure the length of your torso from your shoulder (where a bra strap typically lands) to between your legs (where the inseam of your pant legs meet)

Some women know that they have a long torso because one piece swimsuits tend to ride up or dig into the shoulders, or even feel too deeply scooped in the bust. If you are often adjusting the length of the suit (tugging and shifting) you may be a long torso fit!