Tramontina Fry Pan Stainless Steel Try-Ply Clad 8-in, 80116/004DS

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.

Love this pan! I purchased this to replace my old pan, which was too large and heavy — it does not fit in the sink and was a nightmare to clean. This one however, is the perfect size! It fits comfortably in the sink, and I expect it’ll do just fine on the top rack of the dishwasher when needed. Even though I’m already familiar with using stainless pans, I made sure to read the included manual and follow the instructions. The key takeaway: use low to medium heat. It takes a little patience to heat up, but once it does, it holds the temperature beautifully — no need to constantly adjust the heat once cooking starts. I actually had time to brew coffee and prep my pancake batter while it was heating up, without worrying about it overheating, and I finally made pancakes that weren’t burned or undercooked — something I’ve always struggled with! I’ve also cooked noodles with zero sticking or burning. So far, this pan has been a great experience all around. (Used a bunch of bananas for size reference in the photo!)

No cumplió mis expectativas

Just received this 8-inch Tramontina tri-ply fry pan yesterday, thus haven't had a lot of time with it; however, these are my first impressions. Pros: Good build quality Lightweight cool handle Price Size & shape Made in Brazil Cons: Bottom cooking surface could have been finished a bit smother IMO. Build quality is very good. The handle is hollow stainless steel, which is actually very nice — keeps the weight down. The handle design is also excellent — conforms to the hand nicely. The handle does NOT seem to get hot at all during use. The shape of the pan is very nice — the bottom cooking surface may be a little smaller than some may like at ~5.5" however, I think that's a great size cooking surface for this size of fry pan, and the curved edges make it easy to flip food. However, the bottom cooking surface could have been finished smoother, IMO. I'm sure it will smooth out with cleaning & scrubbing especially via Bar Keepers Friend. That's really the only negative I have about his pan, which is a VERY small negative. The aluminum core isn't as thick as some of the more expensive brands, AFAIK, thus, if you are using a gas stove and really need maximum heat distribution this may not be the perfect fry pan for you. However, on our ceramic-top stove it's plenty thick enough and heats perfectly & evenly. I'm not certain exactly how it compares to other brands, thus further research on your part may be necessary. Seasoning: If you don't already know this, stainless steel pans work best when seasoned with a little oil — it significantly reduces sticking. Place the pan on the stove on medium-high heat, add a little oil, roll oil around pan and continue to heat until oil begins to smoke, remove from heat once oil starts to smoke and let cool with oil still in the pan. Once thoroughly cooled, remove excess oil with paper towel. This simple "seasoning" process will help reduce sticking significantly. Try not to use soap when you clean the pan, however, if you need to use soap, just heat & oil it quickly before putting it away. There are plenty of instructions for this on YouTube if you didn't find this clear enough :) Proper heating: Stainless steel needs to be at a proper cooking temperature before oil and food is added to reduce sticking. There are tons of videos on YouTube demonstrating this. We've had a set of Tramontina SS cookware for several years now, although the set did NOT include a fry pan, and we have been very happy with the quality. Thus we expect the same out of this little fry pan.

I had never cooked with stainless steel. I've been wanting to switch up for health purposes. This pan has been giving me a good feel. I heat the pan first on medium-low, then add grease, then add food and up to now almost nothing sticked, except once an omelet. I'm still getting the hang of it. Been using it for a few weeks almost daily and the color is still intact, except a little on the bottom of the pan (direct contact with the burning element) but it you put the fire too high, it will give a permanent burning color inside the pan.