DELARLO Tri-Ply Stainless Steel Pan,18/10, 10",12"

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 love these pans. They hold temperature well, and food doesn't get stick, work even better than non-stick. The handle doesn't get hot. They are perfect. I'm going to buy every size.

Absolutely love Delarlo. Most of my pans are now this brand because they are nice and heavy, not thin and wash beautifully with a steel pot scrubber.

I bought two sets of these pans. They are heavy and cook evenly. Since they are not Teflon, food will stick. However, they clean up nicely if you soak the pan. Love these!

These pans look like they are good quality but there are a couple red flags and I might be returning them. First, there are a ton of grammatical and spelling errors in the instruction booklet also it comes with a cheap little wrench to put it together which I find weird. It barely fits on the nuts and I was also confused why the nuts were placed on the pans. It was a pain to get them off just to have to put them right back on to attach the handle. Also, why did it come with 4 extra nuts? It seems wasteful and unnecessary. The pans are definitely heavy which I appreciate. There’s also no care instructions aside from some vague instructions on how to season the pans and the instructions do not state what temperature these are oven safe to. Idk they just seem a little sketchy

Food stuck to pan even after spraying with oil. Bacon and hamburger and steak all stick to pan. Not just a corner or small piece. I have to rip the meat out and it completely destroyed it. Basically turn it all into mush. Plus it burns easy and smokes really, really bad. I gave it one star only because I couldn't rate it zero.

Nice skillets, made well. The only issue is that there are several rough spots around the edge of the smaller skillet. Does not effect the use, but should be smooth. You do need to use oil for cooking in these as they are not non stick

These are fantastic. Sticky at first with cooked food..but then after a few uses they are like the Teflon type pans. I love that the are scratch resistant. Shows the grain...but no actual scratches. They come out shinny silver color after each wash. Cooks faster. Money we'll spent. Value great

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.