Fry Pan Stainless Steel Tri-Ply Clad 12-inch, 80116/007DS | Induction-Ready Skillet, Dishwasher-Safe, NSF-Certified

Very solid, thick nad has weight

highly recommended very good quality i love it .

FIRST, A NON-NEGOTIABLE CAVEAT If you're expecting this pan to behave exactly like Teflon, you're setting yourself up for disappointment. Stainless steel requires some technique. You need to pay attention to heat, use a little fat, and learn what the pan is telling you. The good news? Once you figure that out, this pan is remarkably capable. I've spent years cooking on non-stick, cast iron, and stainless. In fact I recently got Teflon Flu from a non-stick pan getting to hot. The last straw. I recently picked up this Tramontina tri-ply skillet for my induction cooktop, and after my very first cooking session, I'm impressed. I made: - Scrambled eggs - Sautéed mushrooms - Peppers - Grape tomatoes - Sweet potatoes Everything came out great. --- THE BIGGEST SURPRISE: EGGS Honestly, my scrambled egg experience was probably 98% of what I get from my dedicated Teflon egg pan. No, the eggs didn't skate around the pan like a hockey puck. But they: - Released cleanly - Cooked evenly - Produced very little residue - Cleaned up easily For a pan that doesn't rely on a non-stick coating, that's impressive. --- HOW I COOKED EGGS ON THIS PAN (INDUCTION) If you're struggling with eggs on stainless steel, this is exactly what worked for me. 1. LET THE EGGS WARM UP I let the eggs sit out while I prepped everything else. Ice-cold eggs straight from the refrigerator are harder to cook evenly. 2. PREHEAT THE EMPTY PAN On my induction cooktop: - Heat setting: 4.5 - Time: about 2 minutes Don't rush this step. 3. REDUCE THE HEAT After preheating: - Lower heat to approximately 3.5 to 4 This became my actual cooking range. 4. ADD OIL I added: - 1 teaspoon neutral oil Now pay attention to the oil. At first it simply looks wet. Then it begins to change. Look for these signs: - It spreads more quickly - It flows more freely when you tilt the pan - The surface develops a subtle shimmer - It almost looks like it's moving on its own That's what you're looking for. 5. ADD BUTTER I added: - 1 tablespoon butter The butter should: - Melt smoothly - Foam gently - Smell buttery If the butter starts browning almost immediately: - Turn the heat down ½ to 1 setting - Give the pan a minute to settle 6. ADD THE EGGS Once the butter was melted: - Add eggs - Cook slowly - Stir gently The result was excellent. --- WHERE THIS PAN REALLY SHINES As impressed as I was with the eggs, the vegetables impressed me even more. This pan browns food beautifully. During my first cook: - Mushrooms developed deep golden color - Sweet potatoes caramelized nicely - Peppers picked up just the right amount of char - Tomatoes softened and concentrated their flavor This is where stainless steel starts pulling away from most non-stick cookware. Those browned surfaces create flavor. The pan develops fond naturally, and that's where much of the magic happens. If you enjoy: - Vegetables - Chicken - Burgers - Steaks - Sausages - Pan sauces You'll understand the appeal immediately. --- CLEANING TIPS Cleaning was easier than I expected. Everyday Cleaning 1. Let the pan cool for a few minutes. 2. Add hot water. 3. Let it sit while you eat. 4. Wash with dish soap and a sponge. Most residue came right off. For Stubborn Browning Use: - Bar Keepers Friend (or baking soda) It works extremely well on stainless steel. --- TIPS FOR INDUCTION USERS This section may save you a lot of frustration. DO: - Use less heat than you think - Give the pan time to preheat - Learn what shimmering oil looks like - Listen to the pan - Reduce heat once food is added A GOOD SOUND: - Gentle sizzling A BAD SOUND: - Aggressive, angry sizzling That usually means the pan is too hot. --- REASONABLE EXPECTATIONS There are certainly more expensive options available. A well-seasoned carbon steel pan can become even slicker over time. Some of the newer nitrided and hybrid carbon steel pans may offer easier food release for delicate foods. High-end cookware may provide incremental improvements in: - Heat control - Responsiveness - Fit and finish But those gains often come with significantly higher prices and, in some cases, more maintenance. --- FINAL THOUGHTS This Tramontina is not elite Michelin-star cookware. What it is, however, is: - Durable - Versatile - Responsive - Easy to maintain - Excellent at browning - Surprisingly capable with eggs - Extremely affordable for the performance After my first day with it, I honestly think it is the best value cookware item in my kitchen.

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.

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 research on internet and this is a good stainless steel frying pan with a perfect balance of price and performance. I haven’t used any other stainless steel frying pan as I mostly use carbon steel frying pan but I just get this pan acidic food like tomato. If there is anything to complain, it would be the handle as it’s rounded and it’s not grippy enough for me to hold it tight for long. But I rarely flip the pan during cooking. Anyway, this one is easy to clean and I think I’m still learning how to better control the temperature while using it and make it a nonstick pan.

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