Tramontina 80116/007DS Gourmet 18/10 Stainless Steel Induction-Ready Tri-Ply Clad Fry Pan, 12-Inch, Stainless

Might be look expensive but worth . Build quality is good. Perfect heavy base for evenly cooking. Non stick just heat properly before using ( let water bubble dance before cooking) Steel quality is good Good finishing

Excellent product, very good quality, Value for money.i like very much

Build Quality: 9/10 Weight: 6/10 (bit heavy) Easy of use : 9/10 Heat propagation in handle : medium (may get hot till the end upon prolonged use) Stickiness: all most none, really good non-stick pan I recommend this product. Only the price is high.

best in class stainless steel

Excellent packaging 📦 👌 premium quality material steel finish. Everything is just mind blowing from packaging to the product build quality superb . Best product if you want to gift someone.

It heats evenly, washes easily, and looks beautiful. It is considered second with the All-Clad d3, but it costs less than half its price. I love it. I'm gonna buy more of Tramontina for sure. Hope they bring more products to India and sell the Made in Brazil ones. Here's hoping it lasts as long as me.

Information given is wrong. Size mentioned is 24cm, its a round product. Size is the radius or diameter or circumference? Found too bg for my requirements.

Fabulous product with even heat distribution. Best for pan seared fish/french toast/scrambled eggs. Sturdy and great quality!

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.

Very solid, thick nad has weight

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.

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TL;DR: highly recommended! I started cooking with cast iron over the pandemic and it was a bit revolutionary. With a simple Lodge 10" skillet, I have been able to make all kinds of great basic stuff with very little effort. With a little bit of oil or grease, it's relatively non-stick. The main downside is the special steps needed to clean up and maintain the seasoning. It's not a huge amount of work, but it is extra overhead beyond the actual cooking. Enough to make me hesitate about starting to prepare something. Stainless steel sounded like a way to reduce some of the overhead of cast iron, while avoiding PFAS and other chemicals in non-stick cookware that may or may not be able to seep out into food. The Tramontina skillet seemed like an affordable and high quality option after looking around for reviews, so I went with it. I decided to try the 12" version here. So far I've had a completely positive experience with the Tramontina and the cast iron has been in the cabinet. Stainless steel heats up and cools down noticeably more quickly than cast iron - this requires a little more mindfulness but also gives you more control. I've had no major problems with unwanted sticking to the pan, which seems to be a major concern with stainless steel. I tried frying a few eggs on it and was able to get them to slide around. I found the secret somewhere on YouTube: heat the pan first to high heat, then let it cool down a bit to the cooking temperature, then add the egg. Apparently this closes up the pores on the metal. I've never tried putting either of my skillets into the oven and use them exclusively on the stove (which has gas burners). The handle feels sturdy, comfortable, and can be handled with bare hands even when the pan is hot. A lid is helpful to avoid splattering; I happened to have a glass lid from an old discarded nonstick pan that fits almost perfectly. Cleaning stainless steel is much easier than cast iron because it is not nearly as prone to rusting. And there is no seasoning to maintain. However, I still handwash it. I pour in hot water when it's heated and scrape with a wooden spoon to loosen up anything that's caked on. When it's cooled down, I use soap and water and then let it dry on the stove top. It claims to be dishwasher safe but I avoid the dishwasher. I also avoid temperature shocks which might cause warping: such as pouring cold water into a heated pan or hot water into a cooled pan. I also do not submerge it in water or leave it in the sink. The skillet stopped looking pristine after using it, as others have mentioned, but this does not bother me. This skillet has been a great acquisition which should last quite a while if taken care of. I also picked up a stainless steel Tramontina saucepan which feels high quality and has performed perfectly. If you are still using nonstick pans, I would highly recommend looking into cast iron, stainless steel, and carbon steel, and seeing which one(s) might work the best for you. Invest in a few good pieces of these rather than cookware which is disposable, gimmicky, and/or made from questionable chemicals.