Tramontina Fry Pan Tri-Ply Clad (10 in), 80116/027DS

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.

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.

Excellent pan. Has a 1.7mm aluminum core which is the same as all-clad d3, but at a much better price. You are basically getting a very high quality pan for an excellent price due to where it is manufactured. I switched to stainless steel from non-stick and the difference is amazing. I had to learn how to cook and now all my food tastes several times better. Very glad I made the switch. Getting stuff to not stick is fairly simple. Clean-up easy as well. I just put some same temperature level water in pan with some dish soap, let it sit. Minimal work to get it spotless again. If I really need to remove burned on oil or other thing, some barkeeper's friend does the trick. One kind of negative, I bought mine as a warehouse deal, it stated just like new, original packaging damaged(or something similar). Well there was a huge scratch on the bottom that is fairly deep. I figured it wouldn't affect performance so kept it. However their definition of just like new and mine are different. Over all very happy with pan and price. Food cooks well and is so delicious. I would have preferred to get the one with the helper handle, but it is double the price, and the weight of the pan is fairly light, so not too bad.

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.

Terrific product. Thin clad so low heat provides a good experience.