Tramontina Boston Tri-Ply Clad Stainless Steel 8-Inch Small Frying Pan, Induction-Ready Skillet, Dishwasher-Safe, NSF-Certified

In an upgrade of cookware, I purchased Tramontina 10”, Made In 10” and All-Clad 12” skillets making the most of Black Friday pricing. I purchased a Tramontina enameled Dutch Oven in the fall, and it’s a dream to use. The Tramontina skillet performs as well as the Made In and All-Clad skillets. It heats evenly, retains heat, sears proteins to an “even golden hue”, deglazes perfectly, and cleans with ease. It’s almost as heavy as the Made In which had 5 layers of cladding. The handle is the right length, easy to grip, and much better than the All-Clad handle. The sides do slope up a little gradually compared to others, as stated in the Serious Eats review, but it does not noticeably affect performance. My favorite skillet was the Made In with the Tramontina close behind. I say that with All-Clad manufactured very close to our home. The price-to-value ratio of Tramontina cookware can’t be beat. I bought the 8” skillet, because I like them so much. Remember, there’s no lid with these, like the All-Clad. I purchased a saucepan also. These are much more than budget-friendly skillets. They are for anyone looking for a high quality stainless steel clad skillet at an excellent price point. You’ll enjoy this skillet for many years.

Well made and not a light weight pan. Sturdy and once heated (to get water to form balls) and then adding oil, nothing sticks

I have mostly the Brazilian made cookware (started with a set from Costco some years ago). As I've come to use the 8" skillet more often for eggs these days, I decided to add a second one. On first use, I made eggs over easy in this new skillet. Zero issues when you preheat the pan and *then* add your fat (butter, olive oil). Considering the original set is a good 10 years old or more, comparing the pieces in that set to this new 8" Brazilian made skilletshows just how well this brand of tri-ply cookware holds up. A bit more maintenance that non-stick but so worth the little extra trouble. Learn how to use it correctly and it's very easy to cook eggs (fried, over easy, scrambled, omelets) without any thing sticking. I think the 350 degree oven rating is a typo. True for the non-stick but Tramontin's website shows 500 degrees for their tri-ply stainless (non-coated) for oven use. Recently, I ordered a brand new 10" All-Clad D3 skillet, a 12.5" D3 Everyday skillet, and am expecting a 10.5" D3 Everyday skillet. So far, the first two have been returned for terrible quality control. A couple months ago, All-Clad had a D3 set of the 10 and 12 inch skillets on a great sale as a package. Yup, quality control issues with those too and they were returned without use. Save for a Chinese made Tramontina skillet bought at Costco, I have found their construction superior to All-Clad. Bold statement but that's been my experience with the two brands. I won't try All-Clad again.

I bought this fry pan as my Brazilian mother always had tramontina sets at home and loved their quality. Also, I only use stainless steel cookware and wanted to add this beautiful one to my set (from another brand). However, I don’t recommend this pan. It was my biggest disappointment with cookware. It is impossible to fry anything. Everything sticks! I used this pan only 4 times and gave up on it. I’ve followed all the instructions for maintenance: hand wash only, seasoned with high heat smoke point oil, and stored as requested. Nothing made this pan good. Beautiful, but doesn’t work as expected. My older stainless steel cookware is 10x better this one.

One of the best things I have purchased in years. I shoud have done this years AGO. Cooking in non-stick pans with scratches and gouges -- never again. It always bothered me, but wasn't sure what the solution was. This is the solution. Of course, there are many alternatives to this particular pan. But do get one or another of them. They are easy to clean and very attractive. And -- in my understanding, at least -- entirely safe--that to me is the main thing.

I bought the 10" and 12" pans. I did a TON of research before making my purchase decision, and I actually bought these and All-Clad. I haven't yet used the All-Clad because I figured I'd try these first. They are very good looking pans, and easy to cook with. I've made scrambled eggs (5 times) and Filet Mignon (4 times) with them and no sticking (but you need to learn how to pre-heat without overheating (using the water test) and then coating the pan with butter or oil) and once you do that the pans perform great. Only reason I'm not giving them 5 stars is the 10" pan, the 3rd time I made scrambled eggs, has scuff marks on the cooking surface from my silicon spatula, and that should not happen. I've cleaned them thoroughly with water and white vinegar, and then baking soda, but I cannot get rid of the scuffs. I'm still within the return window, so I just returned the 10" pan for a replacement and I hope I don't have this problem again. I'll report back. Other than those inexplicable scuff marks, these pans work great and clean easily.

The Plus: Heavy duty construction without heavy weight. Amazing response and heating on our induction cooktop, the best I have ever used apart from cast iron. They look beautiful. The Minus: They really only come clean with Barkeepers Friend. I take mine to the mud sink where I can use BKF liberally and they end up looking like new. There is a learning curve, you must use lower heat to start and then turn down much lower or you will have a lot of sticking, even with a well oiled pan. On the pots, the flange on the lid in too small and they have no place from which to pour out a pan. A larger strainer flange of the lid would be a big addition. Also on the pans, when you remove the hot glass lit and set it aside, you can hear it cooling, that is a bit unsettling. The handles on all are a bit too long and would benefit from a silicone coating, especially the lids. Bottom Line: I love them, my wife hates them, but I do most of the cooking. You must learn how to cook with them to make them more resistant to sticking and that means using lower heat. You must clean with BKF. We clean them as usual and run them through the dishwasher, but the next morning I brighten them up with BKF. Most of the criticisms of this product will be solved but following these suggestions. Final Thought: I also bought a Redchef non-stick skillet which is almost identical in construction to the Tramontina. Look to be made in same factory. It has a really nice non-stick surface. Unfortunately they only make two sizes and no pots. I would recommend the Redchef over the Tramontina if non-stick is a big issue for you.

My go-to pan is a 5-ply, 12-inch Made-In frying pan. It's heavy and can easily take the heat. This 3-ply, 10-inch Tramontina frying pan is no less. Nice weight to it. Good heft. It heats quickly and evenly. My test for it: fry a few eggs. Low heat setting on my induction stove-top, heated the pan for a couple of minutes, put in a Tblsp of vegetable oil and a bit of butter (for flavor), then cracked open 3 eggs into the pan. Not one egg stuck. And 3 extra large eggs filled the pan, exactly the right size. Love the handle, too. It's easy to grip/hold and slide the eggs around while they cook. Afterwards, I simply wiped it out with warm water and a sponge, dried it, and hung it up for next time. You can't go wrong with this pan. I HIGHLY recommend it. So much so that I'm abt to buy the entire set. This is how stainless steel pans should be made. Really, really nice stuff!

Terrific product. Thin clad so low heat provides a good experience.

Excellent pan. Has a 1.7mm aluminum core which is the same as all-clad d3, but at a much better price. You are basically getting a very high quality pan for an excellent price due to where it is manufactured. I switched to stainless steel from non-stick and the difference is amazing. I had to learn how to cook and now all my food tastes several times better. Very glad I made the switch. Getting stuff to not stick is fairly simple. Clean-up easy as well. I just put some same temperature level water in pan with some dish soap, let it sit. Minimal work to get it spotless again. If I really need to remove burned on oil or other thing, some barkeeper's friend does the trick. One kind of negative, I bought mine as a warehouse deal, it stated just like new, original packaging damaged(or something similar). Well there was a huge scratch on the bottom that is fairly deep. I figured it wouldn't affect performance so kept it. However their definition of just like new and mine are different. Over all very happy with pan and price. Food cooks well and is so delicious. I would have preferred to get the one with the helper handle, but it is double the price, and the weight of the pan is fairly light, so not too bad.

I have pans from Fissler 12" and Viking 10" that are not cheap. Tried the Tramontina 8". What a dream. Well made, med/heavy weight, heats very evenly. Steel grain is tight so the first seasoning with Flax oil went well. Then next day with canola, and third day butter. Never turned the heat past med-low. Started cooking eggs, stir fry, chicken, curry sauce. All great on low heat. Clean up with just super hot water and a flat acrylic flipper to push off the food. Wiped dry and stored. Couldn't ask for more and much lower price than the others. Not sure if the bigger sizes perform the same as the 8"er.

What a beautiful piece of kitchen equipment...I am never buying another non-stick pan again - they last only a acouple of years and then are scratched up no matter how careful you are. This pan was recommended by CR, and I can see why. Solid and ergonomic. Once you get the hang of working with Stainless Steel ( thank you YouTube...) this pan is every bit as "non stick", and will last basically forever instead of being disposable. Two big thumbs up.

As recommended you need to use this pan on low to medium heat. I have had no problems with anything sticking to it and I find the heat distribution is great. After the first cooking the pan discoloured with watermarks and I was tempted to return. However I did some research and found that after using, cleaning and drying, spray with some vinegar diluted in water and wipe the inside clean with a soft cloth and it removes all the watermarks and returns the pan to like new.