Tramontina Signature Tri-Ply Clad Stainless Steel 10-Inch Frying Pan, Induction-Ready Skillet, Dishwasher-Safe, NSF-Certified, Made in Brazil

First photo: 8” skillet preheating on low heat. Second photo: Notice the butter is not burning. Turned up the temperature to low-medium and added scrambled eggs. Third photo: Showing the pan’s condition after the scrambled eggs were transferred to the plate without a utensil for help. No sticking at all. The eggs turned out perfect. Fourth & Fifth photo: Easy to clean—wipe with paper towel to remove grease instead of pouring down the drain and clogging plumbing. Washed in warm soapy water. Front and back of pan after warm soapy water and hand drying right away shows spots that were made from splashing water on the surface to test the heat. If this does not bother you then no need to do anything further. Photo Six & Seven: Surface stains removed using light sprinkle of Bar Keepers Friend. See front and back of pan after light sprinkle of Bar Keepers Friend. Handle quality: Very good. Comfortable, stay-cool handle has a hole in the end for hanging or can use to hold a utensil. Pros: With proper prep and care, this skillet should last a lifetime. Very affordable. Cons: If you are very particular on keeping the beautiful new looks, Bar Keepers Friend will keep your pan looking new. It is a small extra step. I will not miss my non-stick cookware and look forward to not replacing any more pans.

TL;DR: highly recommended! I started cooking with cast iron over the pandemic and it was a bit revolutionary. With a simple Lodge 10" skillet, I have been able to make all kinds of great basic stuff with very little effort. With a little bit of oil or grease, it's relatively non-stick. The main downside is the special steps needed to clean up and maintain the seasoning. It's not a huge amount of work, but it is extra overhead beyond the actual cooking. Enough to make me hesitate about starting to prepare something. Stainless steel sounded like a way to reduce some of the overhead of cast iron, while avoiding PFAS and other chemicals in non-stick cookware that may or may not be able to seep out into food. The Tramontina skillet seemed like an affordable and high quality option after looking around for reviews, so I went with it. I decided to try the 12" version here. So far I've had a completely positive experience with the Tramontina and the cast iron has been in the cabinet. Stainless steel heats up and cools down noticeably more quickly than cast iron - this requires a little more mindfulness but also gives you more control. I've had no major problems with unwanted sticking to the pan, which seems to be a major concern with stainless steel. I tried frying a few eggs on it and was able to get them to slide around. I found the secret somewhere on YouTube: heat the pan first to high heat, then let it cool down a bit to the cooking temperature, then add the egg. Apparently this closes up the pores on the metal. I've never tried putting either of my skillets into the oven and use them exclusively on the stove (which has gas burners). The handle feels sturdy, comfortable, and can be handled with bare hands even when the pan is hot. A lid is helpful to avoid splattering; I happened to have a glass lid from an old discarded nonstick pan that fits almost perfectly. Cleaning stainless steel is much easier than cast iron because it is not nearly as prone to rusting. And there is no seasoning to maintain. However, I still handwash it. I pour in hot water when it's heated and scrape with a wooden spoon to loosen up anything that's caked on. When it's cooled down, I use soap and water and then let it dry on the stove top. It claims to be dishwasher safe but I avoid the dishwasher. I also avoid temperature shocks which might cause warping: such as pouring cold water into a heated pan or hot water into a cooled pan. I also do not submerge it in water or leave it in the sink. The skillet stopped looking pristine after using it, as others have mentioned, but this does not bother me. This skillet has been a great acquisition which should last quite a while if taken care of. I also picked up a stainless steel Tramontina saucepan which feels high quality and has performed perfectly. If you are still using nonstick pans, I would highly recommend looking into cast iron, stainless steel, and carbon steel, and seeing which one(s) might work the best for you. Invest in a few good pieces of these rather than cookware which is disposable, gimmicky, and/or made from questionable chemicals.

Have used this pan half a dozen times, including eggs and steak, with excellent results. Looks great, well made, heats evenly, hasn't warped, doesn't stick, cleans easily. If you're in the market for stainless, do yourself a favor and watch a couple you tube videos. If you learn how to use it you'll get the same results. I can't see how another pan at twice the price could perform better.

My favorite everyday use pan! If you don’t know how to cook with stainless steel pans, it’s worth watching a quick video to learn because the difference is so worth it! Heat the pan on low/medium heat for 2-3 minutes before you add oil or food. Practice with something like tortillas until you get the hang of it. It’s easy once you learn the basics of use. This pan is well balanced and heavy but not overly so. The handle doesn’t get too hot when using on stove top. The edges are smooth and it cleans easily. Cooks evenly and heats uniformly. The size is perfect for two to three chicken breasts or 1 lb of stew beef with veggies for a stir fry. I’ve used it for pancakes, French toast and to fry up tacos. I love this pan and I’ll be replacing all of my pans with this brand. I’ve only had it for a few weeks so I can’t comment on durability but it definitely feels sturdy and great quality. For the price, this is excellent!

In an effort to divest myself of coated pans, I ordered this one as a replacement. It seems to be of very good quality … nice handle, well made and a delight to use. Time will tell how it holds up, but, so far, I am a happy camper.

I wanted a stainless steel pan b/c they’re east and require little maintenance. The NY Times Wirecutter rated this as a good pan, for the price. There are better ones that are much more expensive. This pan was also more expensive in Japan compared to the US.

Very solid, thick nad has weight

I haven't use the pan yet. However the pan is made in Brazil so it's good. The weight is a little heavy though but that's expected for a 3ply clad pan. Seller was responsive to my query as well.

I did a lot of research, and reading of reviews before I bought this. I am not an expert cook by any means, but I knew I had to replace my cookware — non-stick stuff, old, and scratched up to boot — but I was also moving soon, so whatever I bought was going with me. I could not just throw it away because it was "cheap and cheerful," something that would do until I moved. It had to be the best I could afford. It's 18-10 stainless steel, so should last me until I last need it. So, I bought this. And, so far, so good. I have enjoyed using it very much. I do a lot of stove-top cooking to make a dish that can be parceled out for packed lunches throughout the week, so I like this size. Advice is to follow the instructions sent with: Don't go to high heats, and when cleaning it after a cook, don't be tempted to scrub off anything that might stick. Leave it to soak a bit. And then be gentle.

Bardzo dobry produkt za dostępną cenę.