Tri-Ply Base Stainless Steel 8-Inch Non Stick Small Frying Pan

We got a new induction cooktop, had to throw away our old pots and pans. Someone gifted us some nonstick ceramic pans because they were induction ready. You know, the copper colored ones you can get in Walmart. So ceramic nonstick aspect is pretty meh. But they were really terrible for heat distribution. On my pancakes, you could tell immediately where the measuring element was - it left circular burn marks. So we ordered a couple of induction-ready Tri Ply Tramontinas. OMG. The difference was immediately obvious. They are more non stick. Fine. Easy to clean. Good. But the heat distribution. Ahhh! So nice! Pancakes the same even browning all over. And pretty inexpensive for what you get. These aren't $150 pans, they're fifty bucks. Totally worth it.

I’m absolutely pleased and impressed with these pans! I’ve had so many other pans which cost far more and don’t perform as well as these. These pans were very affordable but look and feel like a much more expensive pan. I’ve yet to have anything stick to them and we’ve thrown just about everything at them. They clean easily, look great and work beautifully on our glass top stove. The flat bottoms are much appreciated and haven’t stained! The pans are sturdy and the handles comfortable. We bought the 9” and 12” and are very happy with both. Food cooks well in them and they are large. No issues with warping or sticking food. I can’t say enough about these. If they ever wear out I’m going to buy more!

Nice long handkerchief so it keep cool where you grab it. Nothing has stuck to it. Solid construction.

Purchased to replace a 10 year old Demeyere 12” non-stick. My 3rd in 30 years, no longer made. No need to spend Demeyere money on a non-stick as most of my non-stick cooking has moved to carbon steel. Cooktop is a Miele 36” induction. Attractive, nice materials and construction, coating appears well applied and durable (time will tell). Good handle design, long, can handle 2 hands, stays cool, unfortunately uncoated rivets and not all that flush. Will get dirty. Understandable at this price point. Nice balance empty. Flat bottom. Cons: I'm 1 to 2 power levels higher than the Demeyere. It’s not the model of induction efficiency. Having said that I’ve seen worst at much higher prices. For the money, it’s not worth researching other unknowns. It works well, it looks decent. It handles and cooks a lot better than more expensive non-sticks I’ve owned. For what it’s worth: We moved a few years ago, smaller kitchen, gave away a kitchen's worth of very expensive pots and pans. In the past few years I’ve bought some cheap Chinese steel pans (the Tramontina is Brasil) for very infrequent uses. Pans cook great. Respond to heat beautifully. Light. Stay flat even when abused. Need seasoning but not a big deal. Like $30-$50 pans. Just saying. 4 starts as it still too new.

I've been a tramontina fan for years now. I've been using their 12" and 8" non-stick aluminum fry pans for general purpose use for ages and have most of the sauce pans and stock pots (all the way up to the VERY massive 24", which I use for huge batches of chicken or smoked turkey stock when I have enough bones). I recently switched to induction and gave away my 8- and 12-inch aluminum fry pans which had some life left still, and picked up the 10-inch steel fry pan for smaller cooks on the new induction surface. It's a very flat, nice and thick and heavy bottom. Great ergonomics on the handle, great nonstick capability, heats evenly (tested with a temp probe) across the surface and VERY quickly with induction. Over all, VERY happy with it, and much more usable than the 8" I had before.

We recently replaced our gas cooktop with an induction cooktop. My husband knows his way around the kitchen, is very particular about his eggs, and had used Calphalon skillets exclusively for years. Unfortunately, the ones we had did not work with induction, and he didn’t like how eggs turned out when he used the stainless steel or cast iron skillets we already had. We wanted the perfect pan that could be purchased for a reasonable price. Based on reviews for pans that work with induction cooktops, we decided to try this one. He read through the pamphlet that came with the pan, and there were some prep instructions before using it for the first time. He also noted that using non-stick spray could harm the skillet surface. We usually use butter anyway, but good to know. His over medium eggs came out perfectly using this pan, and he is a happy camper. Clean up was easy and the pictures show how the skillet still looks great after it was used and cleaned. It took 8 days for the pan to arrive, which we knew upfront when we ordered it, but wanted to mention since it’s a longer timeframe than I’m used to for Amazon purchases. This skillet is a keeper!

Fabulous pan, perfect for induction cooking. Laminated flat bottom heats evenly across the entire surface with no hotspots. The non-stick surface works very well. The handle is a food grippable, solid design. A very good-looking pan. It rapidly became to go to for fried eggs.

Love it. Get one. GREAT FOR BACON.

After a lot of research and reading reviews, we chose this 12-inch pan for our new induction stove. I wanted stainless steel with a nonstick surface, and I’m really happy with this one. It works really well on induction, the nonstick surface is excellent, and cleanup is easy. It feels sturdy and well made, too. I liked it so much that I bought a second one. Highly recommend!

Very good quality, and the look is impressive. Perfect kitchenware

Very high quality. Guess the question is how long will it last?

I love it !!! Made in Brazil💙 🇧🇷 Tri-ply clad tech, non-adhesive, perfect for eggs and pancakes.

It's a well-made frying pan, very slick and also induction ready. But it has the smallest cooking surface I've ever seen on a "10 inch" frying pan, due to an extremely tapered rim. I'm taking a star off because it's essentially a 8 inch frying pan being sold as a 10 inch model. While it technically measures 10 inches+ in diameter at the top rim (10.5" actually), the flat cooking surface is only 7.5"/19 cm in diameter (!!!). I'm used to getting 8-9 inches of usable diameter for this size of skillet. It's a frying pan, so you're going to be using the bottom for frying, not the sides of the pan. if my math is right, the frying surface has about 20% less usable area than a normal 10" frying pan with an 8.5" bottom. Or put another way: if your normal pan can fry 4 eggs for brunch, you will only be able to comfortably fit 3.