Tramontina Signature Tri-Ply Clad Stainless Steel 12-Inch Large 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.

We have been using the 8" and 12: Tramotina Signature Tri-Ply Clad SS pans for a year and a half. We also ordered a different stainless steel pan from another manufacturer that was much more highly priced at the same time. These 2 Tramotina pans have held at least as well if not better than the competing pan. The have been very durable and are used daily with our large family. Highly recommended. Also, I just used a little Bar Keeper's Friend on the bottom of the pans the other day and it cleaned off some black residue very nicely. They look like new again. We look forward to continue to use these pans for a long time and we are even considering replacing the other pan with one from this brand.

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.

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.

I recently decided to switch over to stainless steel cookware after much research and comparisons with other materials. The deciding factor was that you can cook practically anything in them without worrying about preserving the seasoning. Because there is no seasoning. There is an art to using stainless steel, though, so I highly recommend watching some videos before using it. So far, I have cooked blackened salmon filets, Cajun porkchops and various vegetables in these pans, and I am sold. You have to understand that you do not need the high cooking temperatures that you need with other pans to get the same or better results. I've been cooking on medium (600 to 800w on an 1800w induction cooktop) or lower and I'm getting beautiful sears. Preheat the pan before adding oil, and understand that the food will stick like glue until it naturally releases. You have to be patient. It is totally worth it. My next ambition is to start working with pan sauces - one of the biggest advantages of stainless steel. The build quality of these pans is impressive. I was unfamiliar with this brand, but they are highly regarded for hitting above their price point. They are sturdy, heat fairly quickly, heat evenly, and hold their heat consistently. They are generally easy to clean, but after cooking something like the blackened salmon filets, I may have to break out the Bar Keepers Friend and a Scotch-Brite Dobie sponge for easy cleanup. The only discoloration is from heat on the bottoms, but the sides and cooking surfaces still look brand new. I initially bought the 8 and 10 inch frying pans, and just ordered the 12 inch pan for larger cooks. The 8 inch is perfect for a single meal - it's what I used tonight for a salmon filet and asparagus, and the 10 inch pan handled 4 pork chops, though it was a little crowded. I will continue to switch my other cookware to stainless steel, and the Tramontina brand is at the top of my list. If you can afford quality 5-ply pans, I'm sure it's worth it, but as for excellent value in a high-quality set of 3-ply stainless steel cookware, these are going to be hard to beat.

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.

Good inexpensive pan for use with induction plate. Works well, although a bit heavy. Despite lack of nonstick surface it cleans well. Got a sauce pan to match. Both pieces from this brand are fine

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.

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