DELARLO Tri-Ply Stainless Steel Frying Pan, All Cooktops Compatible Up to 600℉, Oven Safe Induction Skillet, 12.5 inch Non toxic Cooking Surface, Fast & Even Heat, Durable Cookware

Love this pan! As long as you learn how to correctly preheat a stainless steel pan then this is a perfect addition to a kitchen. I brown ground turkey or beef and then add lots of veggies and seasonings in it to make delicious meals. Easy to clean and I like the large capacity. I was specifically looking for a pan with a lid and this was a great purchase.

We finally gave up cheap "coated" skillets (some of these 'coatings' invariably end up in your body, forever!) from Walmart and moved to two of these stainless steel beauties. We could not be happier. Each skillet came with an immaculate finish, beautifully tight-fitting glass lid, two extra nuts (for the lid and skillet handles), and a wrench for the nuts. And the skillets are heavy--and very FLAT! On our first stir-fry breakfast with them this morning, they cooked beautifully--just the way we like our vegetables.

Great pan for me. I'm no pro chef or anything, but I do use it often. Manly I use it to cook scrambled eggs and occasional steaks. Once you understand how the heat works (lots of videos on YouTube) it's a really good pan. No forever chemicals and whatever the use for non stick pans. Treat it right and it will treat your food right. Much cheaper price, for a good quality pan.

I love this skillet, but it's so heavy. I've had it a week and used it once. It seem very durable and heavy duty, and I love that it has a flat bottom, so it stays flat on the burner, AND it has higher sloped sides, if I want to toss for a quick saute. It's the saute that's difficult because it's so heavy. I'm considering returning it. UPDATE: I did end up keeping it. It's heavy, but I got used to it. It's a great pan. Love that it has a lid and a flat, solid bottom.

Very nice sturdy pan, you have to assemble the handle to the pan but it’s really easy and it is a lot more sturdy than you’d think. It also comes with spare bolts if needed. I cooked steak on it as a first cook and it came out amazing, put it in the oven, put it in the dishwasher, and it came out perfect.

Having been on the business end of countless cooking vessels, the first thing I will say is I dislike handles with rivets protruding into the inside of the pan. I have not seen any riveted pans that are NSF certified, due to bacteria/food being difficult to clean, especially with dishwasher-only process. There's no good reason not to weld the handles, or attaching hardware, other than maybe being cheaper? It's nice to use a spatula and cleanly swipe the inside of the pan to get what you're cooking off the sides....rivets prevent that. The removable handle(s) are a nice touch. I have never had any issues with the nuts or attachment process. Maybe some people did but could be a defect in the threads, or overtightening. Put a drop of oil on the threads before tightening, and lift the handle up and down while final-tightening, which allows a completely solid connection, which I have never had loosen. BTW, the thread is a 5mmx.8mm common metric thread, so if you lose a nut (they give you extras) you can buy them on amazon. Some pans have the handle permanently welded to the pan but I like the removable feature, allowing storage in tight areas, or I sometimes keep it off and use the pan like a pie pan to bake with, and the handle being off, makes it less cumbersome in the oven. If you make skillet-browned cornbread, this works almost as well as a cast iron skillet. There are no lids with this but the price is great, and you can buy lids, or if you're like me, you already have lids that fit these saute pans. The lip of these pans are flared out, making pouring liquid/stew/etc out clean with no drips down the side of the pan. I measured temperatures across the bottom of the pan while heating on an induction cooktop. The temperature was very uniform across the interior, and the magnetic coupling to the induction coils was very efficient, indicating a good magnetic stainless steel used in the mfg process. To season the pan, I use either coconut oil, or avacado oil (not spray oil, as the lecithin used for release agent will break down under high heat). So heat the pan to around 400F (after first cleaning it), then wipe the oil to coat the pan's inside with a paper towel and oven mitten(s). This will greatly reduce sticking. So to recap, great pan, flat bottom, great handle and attachment hardware, easy to clean and use. Price is also very good for high quality pans. I've cooked several meals, cornbread, and desserts with them, and am still happy with my purchase!

I'm an 82 Year old gorilla. This pas has met and exceeded my expectations. 12/25 still looks great works and cleans great. I use metal and Silicon tools with no damage In this time my Wife has gone thru 2 other pans.

(+): This is non-stick. Don't believe the others who say it isn't, they're most likely new (like I was) to this type of cooking and are just not heating up the pan correctly. The handle doesn't get hot. It's light weight, especially for a 12" pan. Goes easily into the oven. Easy to clean. Big and deep enough for soups. It's a smoothe surface all around; it doesn't have that seam at the bottom like with other pans; that's were they stick a steal/aluminum disk of thin/non-induction pans. (-): It's warped, so it doesn't lay flat. It doesn't feel like it's durable enough to last years from wear and tear. The bad heat distribution; I measured ~10F difference from the middle to the outside of the pan (this most likely has to do with the warping). I unfortunately noticed this when the first thing i tested was pancakes (the inside was done, but the outside was still practically batter. Luckily, it was easy to clean. Even though, the warping and therefore heat distribution is really the only thing (i guess it can count as two) negative, it's a big deal to me when it comes to cooking. Guess, i'll have to give in and go with the All Clad; I was hoping to avoid that, but if you want something that will last even in famous 5-star kitchens and is considered the industry standard (like Vitamix and KitchenAid), you go with what they recommend. I do recommend this pan for those who are new to this type of cookware and want a cheaper option.

I am glad I bought this pan. The quality is just too good and I enjoy cooking with it. The pan heats up quickly and evenly. I had to learn how to cook with it as this was my first stainless steel pan and I used to use non-stick Teflon pans. This pan came with a how-to pamphlet which was very helpful. I got the 12 inch one which is very big but I'm quite happy with it. I didn't buy the pan with the lid as it was too expensive for me. I had to look for a 12 inch lid separately on Amazon. There weren't many options to look for unlike the readily available 10 inch pan lids. Maybe someday I'll get the 9 or 10 inch pan from this brand. I've become a fan! Don't hesitate to buy this pan. If you're looking for a stainless steel pan then this is the one you want!

heavy pan and perfect for steak.

The product is very good as described and worth the money

I have been using this pot for a week now and I must say, the quality is excellent.It heats up very quickly and has saved me a lot of time in cooking compared to my previous pot. I also appreciate the fact that it is made of high-quality stainless steel material, which is great for healthy cooking. Overall, I am very pleased with this pot and would highly recommend it to anyone in need of a reliable cooking vessel.

Good quality Pan. If you are looking for a first stainless pan, I recommend this one