Get Gwyneth Paltrow's favorite non-toxic ceramic pans for less in the Memorial Day sale – they're quietly discounted

The Goop! queen uses these USA-made non-toxic pans to make her iconic 'boyfriend breakfast' – I'm a chef, and I love them, too

Gwyneth Paltrow for CB2
(Image credit: CB2)

As a food lover and health-conscious cook, it will come as no surprise that I follow Goop! founder Gwyneth Paltrow on Instagram.

Gwyneth's 'boyfriend breakfast' is a weekend tradition she started when dating her now-husband, Brad Falchuk. On Saturday mornings, Gwyneth whips up a paleo breakfast for Brad (think: turkey bacon frittatas) in her best non-toxic cookware – giving us a peek into her beautiful Montecito kitchen and elegant lifestyle while she's at it.

In a recent clip, I spied Made In's CeramiClad Pan, which Paltrow uses to make a Persian omelette. As a chef myself, I can vouch for Made In's premium ceramic non-stick; it is the ideal surface for cooking delicate eggs without any stuck-on mess, or worse, chemical leaching. You can now recreate Gwyneth's clean cooking on a discount. Made In's Summer Sale has up to 25% off, making this premium cookware a little more accessible for home chefs.

My top picks from the Made In Cookware Sale

Unlike many brands, these premium ceramic frying pans are American-made cookware. Constructed in Wisconsin with five layers of stainless steel and a non-toxic ceramic coating, the result is durable, effective, abrasion-resistant, and oven safe up to 550F.


If, after seeing Gwyneth Paltrow's luxury minimalist kitchen, you've got the urge to find more of her favorite kitchen staples, our Celebrity News Writer, Hannah, has tracked down Gwyneth's small kitchen storage solutions as seen in her elegant glass cabinets. Plus, we've found the $24 LED lights to bring a gallery-like feeling to her kitchen.

Lydia Hayman
Kitchen Editor

Lydia is the Kitchen Appliances Editor for Homes & Gardens, testing everything from air fryers and mixers to juicers and coffee machines. She trained in Culinary Arts at Leiths School of Food & Wine and previously served as the Recipe Editor for Mindful Chef.

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