Seattle Tri-Ply Clad Stainless Steel 10-Inch Frying Pan

Update: 5/2026 These 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.

I cannot believe how amazing this Tramontina skillet is! Beautiful to look at, perfectly balanced in the hand with the heft and refined finish that speak of a quality rivaling cookware many times its price. It heats evenly and quickly. The instructions recommend heating the skillet on medium heat source on medium once the food is in the pan, but it easily accepts raising the temperature enough to get a good sear on the meat. Being of stainless steel, of course it is not non-stick, but that's where using the proper cooking techniques and the right amount of ghee or cooking oil come in. If you work at learning what best makes for success when using stainless steel and how best to clean it, you will find yourself with an incredible addition to your cookware collection. I cannot recommend this skillet and this brand highly enough. It's worth every penny and beyond.

Bought this pan last December; I use it constantly and it has outperformed on every level. Very impressive quality of craftsmanship: luxurious weight, heats evenly and the handle stays cool. Instructions advise that you don't need to cook at high heat because of the superior conductivity, and that's spot on. A pleasure to use. Cleaning is also a breeze; even stuck on or scorched food releases easily with brief soaking. Particularly noteworthy -- the exterior finish has not discolored at all from occasional high heat or oil splashes, and the cookware remains gleaming like new. I was so impressed with the Tramontina pan that I recently purchased a 2Q saucepan.

(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.

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.

Really enjoying these, they're solid, seem to be well made, and cooking in them is a dream. I bought just the 10" first, we've weaned off teflon-style pans, and cast iron doesn't do great with acidy foods (simmering tomatoes, to name one). We pleased enough that I added an 8" and 12" to the set. Of course they're not non-stick in the sense that term is used, but with a little care they're effectively nonstick for most uses. For eggs specifically, a dab of butter *and* a little drizzle of oil - yes, both - gives superb results, as long as you pay attention to how you pre-heat. Good value; they're not as high rated as some of biggest brands, but of course you pay a premium for the branding too. I'd rather have three really good pans than one "superior" pan for this application.

This frying pad is absolutely horrible. Everything sticks to the pan regardless of the temperature setting or how long the food is in it. I would not recommend anyone from the tortue of attempting to clean this pan after each and evry use.

After a month of use, here it is. There is a very slight convex. Common on pretty much anything on the market. On normal cleaning, you get the left over film stains. If you add an elbow grease, you can make it shiny again. Easy to wipe dry. The lip restricts the liquid from dripping to the side. Overall, pretty good 👍.

I've been really happy with this stainless steel frying pan. It feels solid, well-made, and heats up evenly, which has made cooking much more enjoyable. Once I learned to preheat it properly and use a little oil, food released easily and cleanup was much easier than I expected. The handle stays comfortable to hold, and the pan has held up well with regular use without warping or discoloring. It's great for everything from eggs and vegetables to searing meat. Overall, it's a high-quality pan that performs exactly as I'd hoped. If you're looking for a durable stainless steel frying pan that should last for years with proper care, I'd definitely recommend this one.

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I wanted a non nonstick pan now tha know how the non-stick coatings are 'forever' toxic chemicals in the body eg 'Teflon' etc and I know the non-stickngets worn etc but lasts longer if careful.. This pan exoensive compared to the usual ones we buy but I looked at reviews on here and saw many v good ones also to my surprise, one received said that omelettes can be made successfully in it and there was a film clip of that. I had to try it and have made omelette in it yet but it is excellent- v smooth surface, handle will not get loose ie welded on, looks nice ie polished surface inside & out which I hope lasts a while ifcI take care of it. It weighs more than the usual pans but not too heavy. Easy to clean...I saw that it is made in Brazil - thankyou Brazil! A high quality item WITH A LIFETIME GUARANTEE!

Muy recomendable👍. Es de muy buena calidad y llegó muy bien empacada Dispersa el calor muy bien y se limpia relativamente fácil, de las mejores sartenes que puede uno tener pero obviamente tienes que saber usar una de éstas que no se usan igual a las de otros materiales, siempre que la uses correctamente es de lo mejor para una buena calidad de tus alimentos y muy funcional además