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

I bought the 12" ceramic fry pan about 1 1/2 months ago and use it almost daily. For the price, I can't praise it enough. It's heavy because it's 3 ply---it won't get misshapen under NORMAL use (dropping is another story---don't let it land on your foot). When I store/stack my fry pans, I use separators to prevent chipping of the ceramic and follow all the recommended instructions for prep, use and cleaning. Common sense in its use goes a long way. I've tried a number of more expensive "name brand" pans and they don't hold a candle to this one. I will get another as a spare after a couple more of months of use and will then buy the 10" pan too.

Excellent pan! The 12" ceramic has the same dimensions as the stainless and eggs slide around with ease. Country of manufacture isn't shown for the ceramic skillet so I was prepared to return it if it wasn't made in Brazil (bad experience with a stainless skillet made in China -- stainless pan from Brazil, however, is going to be a lifelong friend).Heats evenly thanks to the cladding and sits perfectly flat. It's also quite light.

I love the tri-ply Tramontina products and have had great luck with the saucepans I purchased in 2020, so I bought this frying pan for my mother.Fantastic build quality for the price you pay compared to brands like All-Clad. Stainless steel is a great cooking material and pretty versatile if you understand the nuances of cooking with it to avoid sticking. If you're looking for a work horse pan that will last a long time, at a reasonable price, I think these from Tramontina are a fantastic option.

Tramontina es una de mis trastes favoritosSus ollas duran mucho si se cuidan adecuadamente y sin dejar comidas por largo tiempo como salsa de tomate ya que los productos ácidos las pican, y cocinar a fuego medio y bajo, fácil de limpiar. Gracias Tramontina a mi me salió que si se puede usar en el horno y rejillas. Vine de Brazil 😍

Stainless steel is quite a bit heavier than regular non-stick pans, while you can hold this pan one handed it gets a bit tiring, maybe if they added a grab handle at the opposite end, it might help. Also, it's best to use this at lower temperatures, otherwise the oil polymerizes around the edges, and it's a pain to clean it off (Barkeepers friend helps). Always let it preheat (water drop test) before putting food on it to prevent it from sticking and burning. Also for my needs I feel 12 inches is oversized and makes it more awkward to clean in the sink or to fit it in the dishwasher, better to go for 10 inch or smaller.

I paid a lot more money for pots and won't say which ones they are and then I discovered that aren't as safe to use so I took a chance on this type so far even though they need a little more care I really don't mind it cooks well and I'm willing to try there other pieces you can't go wrong with good all stainless steel

Perfect strainer that fits the cooking pot you can buy too. Which I did. Perfect for pasta and for blanching larger quantities of veggies for the freezer. The little knobs on the bottom to keep it from sitting flat is a helpful design.

I have 3 - 3 quart braising pans. They make the best chicken.Use plenty of avocado oil or ghee (clarified) butter for high heat. Only AFTER pan is hot.Mine get ‘burnt’ cooked dirty looking too. Use PLENTY OF OIL. Soak overnight. BKFriend or Bon Ami will clean well.No metal utensils or scrubbing ever needed.Use plenty of oil !!!! Never ‘smoke’ olive oil. Never use seed oils ever period.