Tramontina Signature Tri-Ply Clad Stainless Steel 12-Inch Large Frying Pan

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.

Super happy! I like having high quality items that I don't have to replace frequently but also don't require tons of care. After moving to a new place. It was time to replace the ceramic coated pan my roommates...used. I did a medium amount of research (about 2 hours) before settling on this brand. I knew I wanted a large skillet with higher but rounded sides ideal for flipping foods using handle alone. This pan does exactly that and is easy to use.set medium-high heat, flick water on it and put your oil and foods in once water rolls on the surface. The pan is heavy but not too heavy to flip one-handed. If you're weaker you might struggle. The handle is comfortable to grip and doesn't get hot EXCEPT neat the pan, so beware and don't burn yourself. The size (12") is exactly what I need to cook lots of food for guests and is roomy enough for small dinners for tow to be cooked to perfection. I'm glad I chose this pan and am certain it shall serve me for years to come! I have a gas stove, and it works great for that. Heating is even (as even as stainless on burner can be) Overall, I actually give this pan a 9/10 across all of cost-quality axis. The only real improvement for me would be if it could be just a bit lighter in the handle.

Completely sticky but a very solid pan otherwise. Used more than 2+ years. Gets clean in dishwasher.

So far, this skillet has been good. It’s my first run with stainless steel cookware. I like the handle and the weight of it. Depth and overall size are perfect for what I need. I think it will be a versatile piece the more I learn about stainless steel cooking. Durability seems good as long as it’s taken care of. I would order it again.

I love this pan, have been using it daily for several months. It is pretty good quality. My only complaint is that it stains easy, so I frequently have to use barkeepers friend on it to keep it looking nice. Also, the area that the handle is screwed into - the screws seem to leak and cause staining, both on the inside of the pan and the outside. Maybe some of the lubricants leaking out? Aside from that, the pan cooks really well and hasn’t warped at all. Hope to buy some more sizes and pots when and if I see a good sale

FIRST, A NON-NEGOTIABLE CAVEAT If you're expecting this pan to behave exactly like Teflon, you're setting yourself up for disappointment. Stainless steel requires some technique. You need to pay attention to heat, use a little fat, and learn what the pan is telling you. The good news? Once you figure that out, this pan is remarkably capable. I've spent years cooking on non-stick, cast iron, and stainless. In fact I recently got Teflon Flu from a non-stick pan getting to hot. The last straw. I recently picked up this Tramontina tri-ply skillet for my induction cooktop, and after my very first cooking session, I'm impressed. I made: - Scrambled eggs - Sautéed mushrooms - Peppers - Grape tomatoes - Sweet potatoes Everything came out great. --- THE BIGGEST SURPRISE: EGGS Honestly, my scrambled egg experience was probably 98% of what I get from my dedicated Teflon egg pan. No, the eggs didn't skate around the pan like a hockey puck. But they: - Released cleanly - Cooked evenly - Produced very little residue - Cleaned up easily For a pan that doesn't rely on a non-stick coating, that's impressive. --- HOW I COOKED EGGS ON THIS PAN (INDUCTION) If you're struggling with eggs on stainless steel, this is exactly what worked for me. 1. LET THE EGGS WARM UP I let the eggs sit out while I prepped everything else. Ice-cold eggs straight from the refrigerator are harder to cook evenly. 2. PREHEAT THE EMPTY PAN On my induction cooktop: - Heat setting: 4.5 - Time: about 2 minutes Don't rush this step. 3. REDUCE THE HEAT After preheating: - Lower heat to approximately 3.5 to 4 This became my actual cooking range. 4. ADD OIL I added: - 1 teaspoon neutral oil Now pay attention to the oil. At first it simply looks wet. Then it begins to change. Look for these signs: - It spreads more quickly - It flows more freely when you tilt the pan - The surface develops a subtle shimmer - It almost looks like it's moving on its own That's what you're looking for. 5. ADD BUTTER I added: - 1 tablespoon butter The butter should: - Melt smoothly - Foam gently - Smell buttery If the butter starts browning almost immediately: - Turn the heat down ½ to 1 setting - Give the pan a minute to settle 6. ADD THE EGGS Once the butter was melted: - Add eggs - Cook slowly - Stir gently The result was excellent. --- WHERE THIS PAN REALLY SHINES As impressed as I was with the eggs, the vegetables impressed me even more. This pan browns food beautifully. During my first cook: - Mushrooms developed deep golden color - Sweet potatoes caramelized nicely - Peppers picked up just the right amount of char - Tomatoes softened and concentrated their flavor This is where stainless steel starts pulling away from most non-stick cookware. Those browned surfaces create flavor. The pan develops fond naturally, and that's where much of the magic happens. If you enjoy: - Vegetables - Chicken - Burgers - Steaks - Sausages - Pan sauces You'll understand the appeal immediately. --- CLEANING TIPS Cleaning was easier than I expected. Everyday Cleaning 1. Let the pan cool for a few minutes. 2. Add hot water. 3. Let it sit while you eat. 4. Wash with dish soap and a sponge. Most residue came right off. For Stubborn Browning Use: - Bar Keepers Friend (or baking soda) It works extremely well on stainless steel. --- TIPS FOR INDUCTION USERS This section may save you a lot of frustration. DO: - Use less heat than you think - Give the pan time to preheat - Learn what shimmering oil looks like - Listen to the pan - Reduce heat once food is added A GOOD SOUND: - Gentle sizzling A BAD SOUND: - Aggressive, angry sizzling That usually means the pan is too hot. --- REASONABLE EXPECTATIONS There are certainly more expensive options available. A well-seasoned carbon steel pan can become even slicker over time. Some of the newer nitrided and hybrid carbon steel pans may offer easier food release for delicate foods. High-end cookware may provide incremental improvements in: - Heat control - Responsiveness - Fit and finish But those gains often come with significantly higher prices and, in some cases, more maintenance. --- FINAL THOUGHTS This Tramontina is not elite Michelin-star cookware. What it is, however, is: - Durable - Versatile - Responsive - Easy to maintain - Excellent at browning - Surprisingly capable with eggs - Extremely affordable for the performance After my first day with it, I honestly think it is the best value cookware item in my kitchen.

Many times a product is only as good as its warranty and Tramontina's warranty is worthless. I purchased 2 of the exact same Tramontina Tri-Ply Clad Stainless Steel 12-Inch Large Frying Pans 7 months ago and used both of them about 10-12 times since purchasing. 1 pan developed a warped bottom so it rocked on the Ceran cook top as well as developing a hot spot due to irregular contact with the cook top. I am aware of what causes cookware to warp hence I gradually heat the pans on a burner grid compatible with the size of the pan's base. I also am fully aware that one never shock cools a hot pan which could warp the pan. Tramontina denied my claim based on their rationale that the warping occurred from "wear and tear". Seriously?? Using the pan 10-12 times is deemed "wear and tear"? Anyway, 1 pan remains flat while the other pan is defective most likely due to uneven layers of the plies which would be a manufacturing flaw (QC). I suppose it is my own fault for expecting a quality pan for the price Tramontina was charging. In general a 3 ply stainless pan is prone to warping versus 5 ply or more, so I treated the Tramontina with additional caution to prevent the warping but it did anyway. Live and learn and I learned Tramontina's warranty is worthless.

The one I got (12" Fry Pan) was manufactured in Brazil, for anybody that cares about that. FYI to those that do not, the ones made in China are the same spec. As an American, if its not made in America i'm not paying a premium for it. Being from Brazil or from China is the same thing, it was still a foreign manufacturer. Moving on, this pan is very good. Heats evenly and holds its heat for a while, but not as long as cast iron which is what you're looking for in something like this. To get very hot for searing, it only needs to be on medium heat for maybe 2-3 minutes. It transfers heat well so you do not need to put it on high. I have used it for a couple months now and the bottom is still perfectly flat. The only downside to this pan is that is has less flat surface on the bottom compared to my other 12" pan because of the gently sloping sides. I still find myself using this more often though because it just cooks better despite not being non-stick. A quick note on it not being non-stick. This is really not a huge deal. Heat up the oil in the pan first and the food still doesn't stick much. It does a must better job at putting a nice crust on food than my non-stick skillet. Also for cleaning, just put some hot water (from the tap is fine) in the pan while it is still hot after use and let it sit while you eat. Rinse it out when you are done and stick it in the dishwasher. So far for me that gets it to come out clean every time. DO NOT USE COLD WATER, the pan may warp.

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 research on internet and this is a good stainless steel frying pan with a perfect balance of price and performance. I haven’t used any other stainless steel frying pan as I mostly use carbon steel frying pan but I just get this pan acidic food like tomato. If there is anything to complain, it would be the handle as it’s rounded and it’s not grippy enough for me to hold it tight for long. But I rarely flip the pan during cooking. Anyway, this one is easy to clean and I think I’m still learning how to better control the temperature while using it and make it a nonstick pan.

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