Seattle Tri-Ply Clad Stainless Steel 10-Inch 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.

Update: 5/2026These pans have quickly become my go-to pans for everything. I have the 8", 10", and 12" pans and they easily cover any stovetop needs I have. There is a slight learning curve so watch some videos and read some articles. If you expect them to behave like Teflon, you're going to hate them. Learn to use them, and you'll love them. The best thing is that you can't wear them out. There is no coating to wear off. There is no seasoning ritual. They will outlive you if you just take decent care of them. I get nice, even heating whether I use them on the electric stove top or induction cooktop. Perfect sears. No problems with sticking (preheat, stick to mid-range temperatures and always use some oil or fat). A couple of accessories I would recommend: a set of silicone tipped fish flippers and a set of wooden spatulas for scraping fond. You can use metal utensils, but why? They will result in unnecessary superficial scratches. I could see it in a professional kitchen, but in a home kitchen, just take care of them. The fish flipper is super thin and can flip anything, including eggs. These Tramontina pans are an excellent introduction to stainless steel and just may be the last pans you ever need to buy. 5 out of 5 product. 100%.One other note: If you happen across some of the "ruined" pans from some of the negative reviews, snag them up for cheap. Take them home and put some hot water in them to soften up the burnt-on food. Use a Dobie sponge to scrub them. If there is still discoloration, sprinkle in a little Barkeep's Friend and make a paste with a little water. Scrub them out with the Dobie. Rinse and admire your bargain pans. They are stainless steel. A little burnt food does not ruin them. It's just telling you you're doing it wrong. Wash them up and learn from it. There is a learning curve, but once you've got it, you will love them!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.

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.

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.

This stainless steel pan performs very well and delivers consistent cooking results. It heats evenly, sears food nicely, and cleans up without much trouble. The construction feels durable and well-made, giving confidence that it will last for years.My only minor criticism is that it's on the heavier side. While the weight contributes to its solid feel and heat retention, it can be a little cumbersome when lifting or maneuvering, especially when the pan is full.Overall, the performance more than makes up for the extra weight. If you don't mind a heavier pan and are looking for a quality stainless steel option that works as intended, this is a great choice.

(Bought 10inc) This pot is high maintenance, that's being said I love playing around with it. Still learning haven't mastered yet. But.....I think if you follow these 3 Rules you can keep this cookware forever.Rule #1- You can't leave this pot soaking in water to loosen up the grim and leave out to air dry. (This pot is high maintenance when it comes to cleaning. It needs to be washed, DRIED COMPLETELY and oiled after every use.)- TIP INSTEAD, after using boil some water in pot to loosen up grim scraping the bits off and wash normal when pot cools off.Rule #2- Cook Medium(5) Heat MAX (anything too much over that is going to burn the pot.Rule #3- Wait till pan is hot enough for water droplets to dance around in the pot in order to start cooking on it.Rule #4- if you happened to burn with brown, are calcified mark on pan you can easily get off by boiling freshly squeezed lemon and tomato paste and adding a bit of water for 10min or so then scrub and oil and pot will be like new again. I literally burnt my pot like all of the pictures of the people who regretted this purchase and my pot came back to normal I was shocked. I'm glad I chose this pot to start with..................If you're coming from non-stick pots and thinking that you'll have the same cooking experience except non-toxic you're going to hate stainless steel cookware. You do have to do a bit of research, watch a few tutorials of how to know when pot is hot enough to start cooking on.These pots are high maintenance and require oil in order to release food from it, especially things like eggs. Despite all of that I think this is a great first starter pot. Don't buy the whole set just buy one and play around with this one and if you can get the hang of it upgrade your whole set. But honestly I think one is enough for me. Especially since I'm new and I'm just playing around with it.Vegetables cook pretty well on here without too much oil because of the release of water I think. Overall I really like this pot and this is coming from someone in the non-stick world. I do miss being able to roll my eggs out of the pan and onto the plate without maneuvering it carefully but the health risks outweigh the convenience at this point.I can really taste the difference in the food especially my vegetables, things taste more flavorful but lack that crispiness I was able to achieve with nonstick. I'm still learning.I follow strict washing instructions when dealing with this pot because I saw too many pictures in the reviews of this pot being extremely ruined. And I don't want to be using bar keepers friend after every use that could be costly and who knows how much toxics are in that thing.After cooking instead of soaking in the sink I pour water directly into the hot pot. I turn off the heat but put the watery pot on the hot burner that's cooling off. I use a wooden spoon to release some of the muck that's stuck on the pot. And when the pot has cooled down enough to touch it, I go in and clean with soap and water as usual. After washing I DRY COMPLETELY WITH THE PAPER TOWEL, pour about a teaspoon of olive oil in the dry pot and grease it like you would a pan you're going to make cupcakes in. And I leave it sitting on the stove oiled up and ready for the next use.So far my pot still looks shiny and nice.

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!

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.

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.

買ってよかった2週間から3週間納品かかりそうと示しているが、最短で届けました。助かりました。引っ越し時、家庭のフライパンが全て捨ててたから、笑