This cookware startup is changing the way home cooks and professional chefs shop for high-quality pots and pans - we tested pieces from its collection and these are our favorites

Carbon steel is cool because it combines the best properties of stainless steel and cast iron. With the light weight, heat control, and cooking speed of stainless steel and the heat retention, seasoning, and nonstick surface of cast iron, it's the underrated cooking material more home cooks need to take advantage of. The sloped edges let you stir and saute in ways that the straight edge of a cast iron pan can't, but it still has great heat retention if you want that coveted sear on your meat.

You need to season it like a cast iron, so there is still a maintenance aspect to it, but you'll be rewarded with a nonstick surface and more flavorful food as the seasoning develops. —Connie Chen, senior reporter

After moving into a new apartment, I was excited to add the Made In Stock Pot to my kitchen. The 6-quart Stock Pot is a nice size, perfect for everything from soups to mac and cheese to hard-boiled eggs. It's tall and narrow, so I never have to worry about it boiling over.

The stainless steel is substantial, but still relatively lightweight. The side handles make it easy to move the pot from stovetop to countertop with ease. I've noticed sometimes food will stick to the bottom of the pot, but it's been easy to clean and get looking good as new. —Remi Rosmarin, reporter

Made In's Stock Pots are everything you look for in a stockpot, save for the size. I wish they'd make one twice as large for my backyard oyster roasts and clambakes. Sure, that'd be twice as much steel, and it'd be that much more expensive, but the steel the brand uses is just right for such a task.

I don't want to spend $400 to $500 on a finely finished stainless steel stockpot only to load it with shells and hit it with merciless heat, repeatedly. So, instead, I've made my stock in bigger, cheaper pots, and transferred it into the Made In 8-quart stock pot once it had reduced enough. From there, it was low and slow, and the pot maintained even heat. I left its bubbling for about six hours and didn't get any hot spots. 'Nuff said. —Owen Burke, senior reporter

I know in my head that there are more important things when choosing a knife in the kitchen, but in my heart, the best part of the Made In Paring and Utility knives is the medieval feeling I get when I unsheathe them from their safety-storage systems.

I feel like Inigo Montoya every time I slide the knives in and out of their sheathes. In practice, the Paring knife makes it easy to chop up an onion or slice a hard cheese. If the utility knife were a little longer it would be perfect for slicing wider loaves of bread like sesame semolina, but the serrated edge has been great for slicing more narrow breads like baguettes, and for slicing softer foods like tomatoes and grilled peaches. —Danny Bakst, senior content producer

Made In's stainless clad might be a little more raw than, say, All-Clad's, but it's hefty, seemingly durable, and made in the USA. Because it's a little less refined than some other 18/10 Stainless Steel, it takes a little more work to season, maybe. But after seasoning my Saucier once or twice, I had no problem with anything sticking, even rice, which I'm usually awful at cooking.

Again, the weight and the handle are assuringly substantial, and I don't sense anything's going to fall apart anytime soon. I also like the shape of the saucepans; the beveled edge allows you to roll the pan a bit more on the stove than something with a harder, squarer chine. This is now my go-to saucepan for that very reason. —Owen Burke, senior reporter

I've had Made In's stainless steel frying pan for months, and I've grown to appreciate how cool the handle stays while I cook and how nice it looks in the kitchen. It also cooks very evenly.

But it also takes much longer to clean than my nonstick pans. I'll be the first to admit that this may be exacerbated by my lack of experience cooking, but it means I skip over using this option when I'm in a rush — which is often. However, my experience seems to run counter to most reviews on the site, though a few three-star reviews also mention cleanability as a con. —Mara Leighton, reporter

The first piece I tried from Made In was the Blue Carbon Steel Wok, which is more of a stir-fry pan with the inklings of a wok. But let's face it, most of us don't really have a way to use a true (rounded-bottom) wok in Western kitchens.

Still, I like to do a lot of high-heat stir-frying, partly because it's fun, but partly because it works well with the types of food I generally cook. Fresh chilies, garlic, ginger, coriander, green onions, and seafood are, generally speaking, my go-to when it's my time to cook. I've seared scallops and stir-fried clams so far, and with a little seasoning, this has been a good heavy-duty wok for use and abuse in my kitchen. I'm not very easy on my things, and lighter pans take a thrashing.

Granted, I've only had this thing for a few weeks, it's got the weight and rigidity of something that will last a good long while. A sturdy handle, a substantial weight, I liked how easily I was able to season it, and I'll continue to put it to work. —Owen Burke, senior reporter

The Made In American Maple Butcher Block is a substantial block of wood that is equal parts elegant and functional. Made from recycled maple wood sourced in Wisconsin, the butcher block has a beautiful exterior that is smooth to the touch.

Additionally, Made In installed juice grooves and wells along the edge of the block that collect liquids and bread crumbs, helping cut down on countertop messes. With other cutting boards, I've had a hard time getting rid of murky residue after slicing avocados, tomatoes, or raw chicken, but after a simple scrub with hot water and soap, there is minimal residue engrained into the wood. Just make sure to wash the board relatively soon after use to avoid permanent stains in the wood.

Beyond being a sturdy place to chop, slice, and dice, the flat side of board was designed as a serving tray or cheese board. While it is quite heavy to lug around as a serving piece, it does have two built-in handles that make it easier to transport around the house. —Danny Bakst, senior content producer