Tramontina Boston Tri-Ply Clad Stainless Steel 8-Inch Small Frying Pan, Induction-Ready Skillet, Dishwasher-Safe, NSF-Certified

In an upgrade of cookware, I purchased Tramontina 10”, Made In 10” and All-Clad 12” skillets making the most of Black Friday pricing. I purchased a Tramontina enameled Dutch Oven in the fall, and it’s a dream to use. The Tramontina skillet performs as well as the Made In and All-Clad skillets. It heats evenly, retains heat, sears proteins to an “even golden hue”, deglazes perfectly, and cleans with ease. It’s almost as heavy as the Made In which had 5 layers of cladding. The handle is the right length, easy to grip, and much better than the All-Clad handle. The sides do slope up a little gradually compared to others, as stated in the Serious Eats review, but it does not noticeably affect performance. My favorite skillet was the Made In with the Tramontina close behind. I say that with All-Clad manufactured very close to our home. The price-to-value ratio of Tramontina cookware can’t be beat. I bought the 8” skillet, because I like them so much. Remember, there’s no lid with these, like the All-Clad. I purchased a saucepan also. These are much more than budget-friendly skillets. They are for anyone looking for a high quality stainless steel clad skillet at an excellent price point. You’ll enjoy this skillet for many years.

One of the best things I have purchased in years. I shoud have done this years AGO. Cooking in non-stick pans with scratches and gouges -- never again. It always bothered me, but wasn't sure what the solution was. This is the solution. Of course, there are many alternatives to this particular pan. But do get one or another of them. They are easy to clean and very attractive. And -- in my understanding, at least -- entirely safe--that to me is the main thing.

Amazing quality for the price.

Absolutely trash pan. Got this a month back and have taken great care but this pan just absolutely does not work. In the FIRST use, half of the pan lost its color and became permanently brown. Within the first 5 uses, half of the non-stickiness was gone. Its been a month and I’ve decided to trash the pan as it has lost all its properties for which i got it. If you’re thinking of buying it, DON’T.

I bought the 10" and 12" pans. I did a TON of research before making my purchase decision, and I actually bought these and All-Clad. I haven't yet used the All-Clad because I figured I'd try these first. They are very good looking pans, and easy to cook with. I've made scrambled eggs (5 times) and Filet Mignon (4 times) with them and no sticking (but you need to learn how to pre-heat without overheating (using the water test) and then coating the pan with butter or oil) and once you do that the pans perform great. Only reason I'm not giving them 5 stars is the 10" pan, the 3rd time I made scrambled eggs, has scuff marks on the cooking surface from my silicon spatula, and that should not happen. I've cleaned them thoroughly with water and white vinegar, and then baking soda, but I cannot get rid of the scuffs. I'm still within the return window, so I just returned the 10" pan for a replacement and I hope I don't have this problem again. I'll report back. Other than those inexplicable scuff marks, these pans work great and clean easily.

The Plus: Heavy duty construction without heavy weight. Amazing response and heating on our induction cooktop, the best I have ever used apart from cast iron. They look beautiful. The Minus: They really only come clean with Barkeepers Friend. I take mine to the mud sink where I can use BKF liberally and they end up looking like new. There is a learning curve, you must use lower heat to start and then turn down much lower or you will have a lot of sticking, even with a well oiled pan. On the pots, the flange on the lid in too small and they have no place from which to pour out a pan. A larger strainer flange of the lid would be a big addition. Also on the pans, when you remove the hot glass lit and set it aside, you can hear it cooling, that is a bit unsettling. The handles on all are a bit too long and would benefit from a silicone coating, especially the lids. Bottom Line: I love them, my wife hates them, but I do most of the cooking. You must learn how to cook with them to make them more resistant to sticking and that means using lower heat. You must clean with BKF. We clean them as usual and run them through the dishwasher, but the next morning I brighten them up with BKF. Most of the criticisms of this product will be solved but following these suggestions. Final Thought: I also bought a Redchef non-stick skillet which is almost identical in construction to the Tramontina. Look to be made in same factory. It has a really nice non-stick surface. Unfortunately they only make two sizes and no pots. I would recommend the Redchef over the Tramontina if non-stick is a big issue for you.

I keep going back to this pan even though I have some other more expensive stainless steel pans. It heats evenly and cleans up in a snap.

My go-to pan is a 5-ply, 12-inch Made-In frying pan. It's heavy and can easily take the heat. This 3-ply, 10-inch Tramontina frying pan is no less. Nice weight to it. Good heft. It heats quickly and evenly. My test for it: fry a few eggs. Low heat setting on my induction stove-top, heated the pan for a couple of minutes, put in a Tblsp of vegetable oil and a bit of butter (for flavor), then cracked open 3 eggs into the pan. Not one egg stuck. And 3 extra large eggs filled the pan, exactly the right size. Love the handle, too. It's easy to grip/hold and slide the eggs around while they cook. Afterwards, I simply wiped it out with warm water and a sponge, dried it, and hung it up for next time. You can't go wrong with this pan. I HIGHLY recommend it. So much so that I'm abt to buy the entire set. This is how stainless steel pans should be made. Really, really nice stuff!

Poêle de bonne dimension et de bonne qualité

I loved this pan. Tramontina products in general are very good and durable. For some reason I had some corrosion marks on mine but I haven't spoke to the manufacturer yet. After speaking to them, I'd update my review.

I have pans from Fissler 12" and Viking 10" that are not cheap. Tried the Tramontina 8". What a dream. Well made, med/heavy weight, heats very evenly. Steel grain is tight so the first seasoning with Flax oil went well. Then next day with canola, and third day butter. Never turned the heat past med-low. Started cooking eggs, stir fry, chicken, curry sauce. All great on low heat. Clean up with just super hot water and a flat acrylic flipper to push off the food. Wiped dry and stored. Couldn't ask for more and much lower price than the others. Not sure if the bigger sizes perform the same as the 8"er.

As recommended you need to use this pan on low to medium heat. I have had no problems with anything sticking to it and I find the heat distribution is great. After the first cooking the pan discoloured with watermarks and I was tempted to return. However I did some research and found that after using, cleaning and drying, spray with some vinegar diluted in water and wipe the inside clean with a soft cloth and it removes all the watermarks and returns the pan to like new.

I got this brand of wok as a gift, and then I came to buy this pan because of their quality.