After testing tons of ceramic pans, the Made In CeramiClad is the only option I’d actually buy as a chef (and it’s on sale today, too)

Right off the bat, I have to admit something. I don't love non-stick pans. I much prefer the sear and sizzle I get on stainless steel. However, there's a caveat: even though I'm a trained cook, I still get myself into a mess when frying eggs on stainless steel. I'm not alone here; many chefs keep one dedicated non-stick pan just for delicate eggs and omelets.

If that sounds like you, too, I think the Made In CeramiClad pan deserves a spot in your cooking kit. I’ve tested tons of ceramic options (since I only cook with the best non-toxic cookware and I wouldn’t touch Teflon with a ten-foot pole).

The Our Place Always Pan heated unevenly and stuck almost immediately. Caraway looked gorgeous, but it couldn’t get my eggs truly crispy. Made In CeramiClad? Just right. Sturdy, plenty of stainless steel layers for even heat, and no 'all style, no substance' compromises.

Save 14% ($19.51)

Made In CeramiClad Non-Stick Pan: was $139.50 now $119.99 at Made In Cookware

There's an 'end of season' sale at Made In, with discounts on individual pans and up to 25% off sets.

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Specifications

Design & first impressions

The Made In CeramiClad pan feels solid and well-crafted. The non-stick coating is a unique beige color; it feels thick, smooth, and seamlessly clad over the steel base.

The five-ply stainless-steel construction provides reassuring heft, comparable to Made In’s stainless steel pan I recently reviewed. Similar to the steel range, the edges on the CeramiClad pan curve upwards, providing a ramp to help tip out your eggs onto the plate, or enough volume to simmer saucy dishes.

The rim around the periphery of the pan is also stainless steel, which adds to the quality feel. There's an 'M' stamped on the handle and the Made In logo carved into the handle joinery, which gives a professional-style finishing touch. The handle itself is fairly comfortable, but I have tested better on more expensive pans (the handle on the Hestan ProBond luxe pan is the best out there, in my opinion).

I tested the 8-inch Made In CeramiClad pan, which suits eggs and omelets for one, but the brand also makes larger 10 and 12-inch pans for larger meals.

Cooking performance

• Fried eggs – I added a splash of avocado oil and got a beautifully crispy, evenly cooked base on my eggs within two minutes. The eggs didn’t slide immediately, so I had to gently nudge them with my spatula, but once they loosened, they slid straight out of the pan.
• Tofu – I added another splash of avocado oil (side point: I’m not a fan of how oil pools on ceramic surfaces, but it still worked fine). The tofu didn’t stick at all, developed a pale golden color, and tipped easily onto the plate. I would have liked it a bit crispier, but it was still good. No messy clean-up, either.
• Pancakes – I make classic American pancakes every Sunday, so naturally, I trialled my recipe on the Made In Pan. They browned nicely and flipped easily. The only minor hiccup was that the 8-inch pan didn’t leave a ton of space for my spatula to slide underneath, but overall, it was a success.

Cleaning & maintenance

Although the Made In CeramiClad pan does seem pretty strong and resistant to damage, you really do need to be careful with ceramic pans, no matter how durable they seem.

The brand says this pan is hand-wash only. I used a natural detergent, a soft sponge, and warm water to keep the non-stick coating in good condition. It was a breeze and over in minutes. My only irritation was that the stainless steel rim tarnished after the first use, and it looked quite dirty next to the clean ceramic coating.

When storing non-stick ceramic pans, it's important to stack them with dividers, as this can cause chipping. I used a kitchen towel, but the Made In Pan Protectors look pretty useful.

The same goes for using metal utensils; you should opt for silicone spatulas or wooden spoons to avoid scraping the ceramic coating.

The only other maintenance tip to note is that you need to heat and cool the pan gradually to avoid any warping.

How does it compare?

I tested the Made In CeramicClad pan and Caraway’s Ceramic Non-Stick Fry Pan on the same day. While they’re both non-toxic, the differences became clear once I started cooking.

The CeramiClad feels more substantial, with a five-ply stainless-steel base giving good heat control and even cooking. It has a reassuring heft without being cumbersome, and the handle is easy to maneuver. In my tests, I managed to get crispy tofu, chicken, and pancakes with a golden finish. It's more expensive though, at around $150 to Caraway's $115.

Caraway, on the other hand, is very pretty and lightweight, but it feels thinner and more delicate. It heats quickly and fairly evenly, but its aluminum base lacks the weighty, solid feel of Made In's CeramiClad 5 ply. I noted slightly longer cooking times or paler ingredients in the Caraway. Plus, the handle looks sleek, but it doesn’t offer quite the same control when maneuvering the pan. The range of colorways is simply stunning, though, and the price is more budget-friendly. I found it miles better than Our Place's Always Pan – the link goes to our review).

The only non-stick pan that I think tops Made In's CeramiClad is the HexClad Hybrid Fry Pan. HexClad is not pure ceramic though, so it's a bit of an outlier in the category. It has hexagonal ridges of stainless steel that resist sticking. I found it exceptional in my tests, getting a great sear on steak and seafood.

What do customer reviews say?

The CeramiClad pan averages 4.7 stars on Made In's website, with over 3,000 reviews. I always look at the top, bottom, and middling reviews to get an overall insight into how customers feel about a product after long-term use in their kitchen. Most people shared that they chose the pan after thorough research looking into non-toxic cookware.

One of the top reviews reads: 'I am blown away with how slick the surface is and how even it heats. I have an induction range, and this pan modulates well and works beautifully with my setup. I've been able to get a nice browning/Maillard on beef and chicken so far. Bacon cooked well, as did some eggs.... If this pan stays this way for a few years, I will be delighted.'

Other customers expressed concerns about the long-term durability. One says: 'It lacks durability for the price. I'm pretty careful with my non-stick pans. It's already got dings on it, and it's discolored slightly. I might be able to get a year's worth of value out of this pan. It washes up really nicely, food does slide out-for right now.'

The low reviews seem angry and disappointed by cracks and chips in their pans. I do sympathize, as this has happened to me with a really expensive non-stick pan. It was heartbreaking, but it was entirely my fault for not stacking it without dividers and being generally very blasé with the maintenance. I personally found Made In's CeramiClad pan to be the strongest option I've tested, but all ceramic needs very gentle care. If that doesn't suit your lifestyle, I would go for the more robust best cast iron cookware instead.

Should you buy it?

If you want to cook on non-stick without the risk of PFAS chemical leaching, this is the best option I've tried in the test kitchen. It feels sturdy, durable, and gets an excellent sizzle on fried eggs and tofu – without sticky mess. The clean-up is the easiest part.

Of course, ceramic non-stick will never be as durable as stainless steel or cast iron. Personally, I've built a capsule collection of various materials that really suits my needs: a 12-inch stainless steel skillet for most of my cookery, a Dutch oven for one-pot meals, a HexClad wok for my stir-fries, and this little CeramiClad wonder for my eggs.