Features:

  • Tri-Ply clad construction (18/10 stainless steel, aluminum core, magnetic stainless steel) for quick and even heat distribution, without hotspots
  • Precision cast riveted handles and mirror-polished stainless-steel lid
  • NSF-Certified
  • Compatible with all cooktops, including induction; Oven safe up to 500°F
  • Made in Brazil, assembled and packaged in USA; Lifetime Warranty
Break up with your old pans

I read every review on these pans. You shouldn't get them if you're not willing to change your relationship with food and cooking. If your family is like mine, it's a fast-paced cooking life. To get everyone ready in the morning, I used to fry eggs by turning the gas on full blast to heat a Teflon skillet, coat it with a spray of non-stick cooking oil, fry a dozen rubbery eggs, then throw the hot pan under some water, wipe it out, and put it away. I expected I would cook with my new Tramontina pans the same way, just prettier. To enjoy these pots and pans, you have to change your relationship with food and cooking. Nothing sticks to my Tramontina set; here's why. Now in the morning, I place the 8" saute pan over low/medium gas to pre-heat. After a couple of minutes, I put in some butter or olive oil and let it warm as well, to a sizzle. Only then do I crack a couple of eggs, turn up the heat (no higher than medium, ever) and fry. Instead of the eggs sliding out of the pan snow-white, I get yummy brown edges all around and much more flavor. (Sometimes, I need to slide a spatula under them one time to release the eggs.) Then I put the pan aside on the stove until completely cool and wipe it out after a splash of water. I never use soap on these pans. Ever. I cook everything this way now. Slower, more deliberate, and everything I cook is much more flavorful. Occasionally, I have to soak a pan for a while, but it always wipes out with minimal effort. It probably took three weeks of seasoning, but now the food slides around in the pan like Kristi Yamaguchi on the ice rink. I love this set but I love cooking now even more. It's a choice you have to make. Tell your old pans it's you, not them, and move on. It's worth it.

My go-to pan for everything.

Fantastic pan for home cooking. Thought I might use this instead of a much cheaper cast iron but I didn't feel like dealing with the whole seasoning ordeal. I'm glad I decided with this piece. It's of a very high quality. I've checked out pans in local stores but they all had separate, fused bottom rings. I like that this is triply clad so it's all one smooth piece. The Leidenfrost effect preheating method works well with this pan and makes pre-seasoning very simple. Best of all was the price. I was surprised I could even cook eggs well in this thing without them sticking, despite what others have said about cast iron being superior for eggs. Not the case at all. Steaks, Eggs, Omelettes, Chicken breasts, and Sausage all have cooked well on this. It's much lighter than the similar size of cast iron.

comfortable, and doesn't heat up

This pan is incredible. The steel is very thick, it heats evenly and quickly, and is more non-stick than my previous calphalon non-stick pans. The handle is large, comfortable, and doesn't heat up. Curious about stainless? This is the way to go. Treat it right, season it and use lots of oil and it'll last you a very long time and most food will slide right off. Plus stainless doesn't have the toxic chemicals that non-stick pans do. I rarely write reviews, but I thought this pan deserved it. Thank you Tramontina - I'll be switching all my pans to yours soon.

Sturdy and beautiful - UPDATE

UPDATE 6/25 - today for the first time after using this frying pan several times a week the pan turned a weird bluish color after I cooked and washed it. See last 2 pics (before and after) and video. To get rid of the blue stains I used white vinegar straight up in the pan. Watch the video... the color disappears right in front of your eyes! Best tip I have ever found! Now I’m really in love with these! I received two fry pans today and decided I would write a review since I contacted the manufacturer before ordering. The Tramontina website indicates you can purchase from Amazon so the product is legit. Regarding other reviews saying these were made in China; it’s true. The manufacturer told me via email they were made in both China and Brazil but they are no longer being made in China. There’s leftover inventory which is still being sold but again, now they will all be made in Brazil exclusively. Mine say Made in Brazil so I’m happy! On to the pans review: I am fan of Teflon due to non stick qualities however they deteriorate over time and Teflon is very dangerous to our health so I’ve decided to start replacing them all. We had these Tri Ply pans already, but I never really used them because food would stick. Now I’m committed to learning how to use them properly and I will post an update later on. They arrived in 2 days, they are heavy and sturdy and right now they look beautiful! UPDATE: It has been about 2.5 weeks weeks since I got these and I have not had any issues. I have used the smaller pan about 10 times to make eggs and it still looks brand new! First, in order to properly use these pans you CAN'T turn the heat full blast. You must heat up the pan for about 2 mins on medium-high heat, THEN and only then add your favorite oil spray (I use Pam), then you can begin to cook. Never allow the flames to overtake the pan or this will also ruin the finish. I have used them to cook eggs over easy and scrambled and they slide right off the pan! Who knew! All I did was read tips from expert chefs that use stainless steel pans and followed the instructions Tramontina provided with my purchase. I used to get everything stuck and food like delicate fish would be ruined, now I know the tricks to cooking things right and I am super happy with these!

Better (for me) than the Cuisinart Multi-Clad Pro (MCP)

This review is for the Tramontina saucepan. I was looking for a relatively inexpensive 2 qt saucepan to replace a saucepan from a Belgique set we received as a wedding gift several years back. I purchased a Cuisinart Multi-Clad Pro (MCP) saucepan and loved the way it looked with the brushed steel and it felt solid. I was, however, extremely disappointed that the Cuisinart MCP pitted after the first use. I know some people will scream “user error,” but having cooked with stainless steel for over a decade with zero issues, it’s easy to dismiss such comments. At any rate, I replaced the Cuisinart with this Tramontina 2 qt saucepan. First thing I checked was whether it was manufactured in China as some reviews may indicate. This particular product was made in Brazil (see picture). It is shiny stainless steel (including the lid) and is a great looking saucepan even in the company of much more expensive All-Clad and Le Creuset cookware. I agree with reviews that noted the handle is comfortable. The saucepan feels solid and substantial. Some reviews of the saucepan indicated that the top edges are not rounded like the Cuisinart MCP which is important to some people. I don’t believe All-Clad has rounded edges either so it is not of great concern to me. After my experience with the Cuisinart MCP, I was nervous about cooking with this saucepan, but I decided to give it a test run with a poached egg. Whether it was the even heat distribution from the tri-ply clad construction or something else, I don’t know, but it was one of the best poached eggs I’ve made. Still nervous from the defective Cuisinart, I decided to push my luck a little and made a cheese-based, salty dish, and still there was no pitting or any signs of wear on the Tramontina. And after several more meals, the saucepan is holding up with little wear. Overall, I am happy with the Tramontina tri-ply clad saucepan and would choose it over the Cuisinart MCP just based on quality/workmanship.

Great pan for the price

The one I got (12" Fry Pan) was manufactured in Brazil, for anybody that cares about that. FYI to those that do not, the ones made in China are the same spec. As an American, if its not made in America i'm not paying a premium for it. Being from Brazil or from China is the same thing, it was still a foreign manufacturer. Moving on, this pan is very good. Heats evenly and holds its heat for a while, but not as long as cast iron which is what you're looking for in something like this. To get very hot for searing, it only needs to be on medium heat for maybe 2-3 minutes. It transfers heat well so you do not need to put it on high. I have used it for a couple months now and the bottom is still perfectly flat. The only downside to this pan is that is has less flat surface on the bottom compared to my other 12" pan because of the gently sloping sides. I still find myself using this more often though because it just cooks better despite not being non-stick. A quick note on it not being non-stick. This is really not a huge deal. Heat up the oil in the pan first and the food still doesn't stick much. It does a must better job at putting a nice crust on food than my non-stick skillet. Also for cleaning, just put some hot water (from the tap is fine) in the pan while it is still hot after use and let it sit while you eat. Rinse it out when you are done and stick it in the dishwasher. So far for me that gets it to come out clean every time. DO NOT USE COLD WATER, the pan may warp.

Very impressed with this little 8Inch pan

I had overhauled my cookware last year with stainless steel, Sur La Table brand. The set I bought had 10,12 inch pans, but no 8 inch. They didn't have a single 8 inch SS pan to buy that wasn't outrageously expensive ... think ALL CLAD (which I hate the handles). So ... saw this one on Amazon. I have VERY HAPPY WITH THIS PAN. The handle is excellent. It heats well, no hot spots I've seen. CLeaning up is easy as long as you follow the rules: heat for 2 min on med or med/low, water droplet test, then add butter or oil, then cook. Never go about medium heat unless boiling only a liquid. If something does stick because the pan got too hot or didn't heat up enuf at first, then after letting pan cool a bit, but in hot water, some soap, let sit a couple minutes. If it still doesn't come off easily USE BARKEEPER'S FRIEND> Every so often, do a cleaning with BAR KEEPER'S FRiend. Do this and the pan stays nice and shiny and looks like new. PS - i switched over to SS from using Analon non stick cookware. Because Of chemicals and just the fact the non stick just doesn't last. As soon as you get a scratch, you should throw it out. I'm not going back to the non stick stuff .

Better than All Clad

We operate a commercial kitchen. We try to avoid use of aluminum pans. We placed several of these 12 inch pans in operation last year and we have a 12 inch All Clad pan. These are identical in heat transfer and ease of cleaning and superior in use with their insulated handles. They were also less expensive. We will use these pans for our needs from now on.

Tramontina 12 Piece set

I ordered the 12 piece set and could not be more pleased so far. Some have aid the set they received was made in China, mine is stamped Made in Brazil on the bottom of each piece. This is a quality set of pots and pans, very heavy duty and well constructed. The first night I made seared Sea Bass with wild mushroom grits and wilted spinach. The grits did not not stick and pot was easy to clean. The Sea Bass seared to a nice crust in the pan with no sticking and again easy to clean. As with any quality stainless steel cook wear the key is to preheat the pan over low to med heat, then add your oil or butter and make sure the food you put in it are at room temp and not right out of the cold fridge I am very pleased with this purchase

As good as All-Clad

We purchased some All-Clad cookware and really like them. Extremely well made and also made in the USA. The obvious drawback is the price for All-Clad. So we needed a couple more items so we decided to try a couple Tramontina sauce pan and a fry pan which are a little bit cheaper. Wow I am amazed. They are really nice and just about as solid and heavy as the All-Clad. If I had known this I would have bought all Tramontina. Also I see some confusion as to where these are made. The Tramontina Tri-Ply Clad is made in the US (the ones we bought here), and the Stainless steel "base" stuff is made in China. I made sure the Tri-Ply Clad was made anywhere but China.

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