Tramontina Fry Pan Stainless Steel Tri-Ply Clad 10-Inch, 80116/005DS

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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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 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!