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 goodGood finishing

Good quality, and nice pan little bit cost high, it's ok quality is good, easy cleaning, good materialPlease when sending pan please rap properly in this item packing is not good.

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

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.

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

The steel seem to stick the food hard while cooking and cleaning become a big headache. I am not having good experience. I will not buy it again.

The is heavy and sturdy but omelette gets stuck in pan leaving stains difficult to remove contrary to its advertisement of a nonstick cooking experience. Very disappointing!!

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

FIRST, A NON-NEGOTIABLE CAVEATIf you're expecting this pan to behave exactly like Teflon, you're setting yourself up for disappointment.Stainless steel requires some technique. You need to pay attention to heat, use a little fat, and learn what the pan is telling you.The good news?Once you figure that out, this pan is remarkably capable.I've spent years cooking on non-stick, cast iron, and stainless. In fact I recently got Teflon Flu from a non-stick pan getting to hot. The last straw.I recently picked up this Tramontina tri-ply skillet for my induction cooktop, and after my very first cooking session, I'm impressed.I made:- Scrambled eggs- Sautéed mushrooms- Peppers- Grape tomatoes- Sweet potatoesEverything came out great.---THE BIGGEST SURPRISE: EGGSHonestly, my scrambled egg experience was probably 98% of what I get from my dedicated Teflon egg pan.No, the eggs didn't skate around the pan like a hockey puck.But they:- Released cleanly- Cooked evenly- Produced very little residue- Cleaned up easilyFor a pan that doesn't rely on a non-stick coating, that's impressive.---HOW I COOKED EGGS ON THIS PAN (INDUCTION)If you're struggling with eggs on stainless steel, this is exactly what worked for me.1. LET THE EGGS WARM UPI let the eggs sit out while I prepped everything else.Ice-cold eggs straight from the refrigerator are harder to cook evenly.2. PREHEAT THE EMPTY PANOn my induction cooktop:- Heat setting: 4.5- Time: about 2 minutesDon't rush this step.3. REDUCE THE HEATAfter preheating:- Lower heat to approximately 3.5 to 4This became my actual cooking range.4. ADD OILI added:- 1 teaspoon neutral oilNow pay attention to the oil.At first it simply looks wet.Then it begins to change.Look for these signs:- It spreads more quickly- It flows more freely when you tilt the pan- The surface develops a subtle shimmer- It almost looks like it's moving on its ownThat's what you're looking for.5. ADD BUTTERI added:- 1 tablespoon butterThe butter should:- Melt smoothly- Foam gently- Smell butteryIf the butter starts browning almost immediately:- Turn the heat down ½ to 1 setting- Give the pan a minute to settle6. ADD THE EGGSOnce the butter was melted:- Add eggs- Cook slowly- Stir gentlyThe result was excellent.---WHERE THIS PAN REALLY SHINESAs impressed as I was with the eggs, the vegetables impressed me even more.This pan browns food beautifully.During my first cook:- Mushrooms developed deep golden color- Sweet potatoes caramelized nicely- Peppers picked up just the right amount of char- Tomatoes softened and concentrated their flavorThis is where stainless steel starts pulling away from most non-stick cookware.Those browned surfaces create flavor.The pan develops fond naturally, and that's where much of the magic happens.If you enjoy:- Vegetables- Chicken- Burgers- Steaks- Sausages- Pan saucesYou'll understand the appeal immediately.---CLEANING TIPSCleaning was easier than I expected.Everyday Cleaning1. Let the pan cool for a few minutes.2. Add hot water.3. Let it sit while you eat.4. Wash with dish soap and a sponge.Most residue came right off.For Stubborn BrowningUse:- Bar Keepers Friend (or baking soda)It works extremely well on stainless steel.---TIPS FOR INDUCTION USERSThis section may save you a lot of frustration.DO:- Use less heat than you think- Give the pan time to preheat- Learn what shimmering oil looks like- Listen to the pan- Reduce heat once food is addedA GOOD SOUND:- Gentle sizzlingA BAD SOUND:- Aggressive, angry sizzlingThat usually means the pan is too hot.---REASONABLE EXPECTATIONSThere are certainly more expensive options available.A well-seasoned carbon steel pan can become even slicker over time.Some of the newer nitrided and hybrid carbon steel pans may offer easier food release for delicate foods.High-end cookware may provide incremental improvements in:- Heat control- Responsiveness- Fit and finishBut those gains often come with significantly higher prices and, in some cases, more maintenance.---FINAL THOUGHTSThis Tramontina is not elite Michelin-star cookware.What it is, however, is:- Durable- Versatile- Responsive- Easy to maintain- Excellent at browning- Surprisingly capable with eggs- Extremely affordable for the performanceAfter my first day with it, I honestly think it is the best value cookware item in my kitchen.

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.

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.

Great value price, considering it has a 18/10 stainless steel quality

I did research on internet and this is a good stainless steel frying pan with a perfect balance of price and performance. I haven’t used any other stainless steel frying pan as I mostly use carbon steel frying pan but I just get this pan acidic food like tomato. If there is anything to complain, it would be the handle as it’s rounded and it’s not grippy enough for me to hold it tight for long. But I rarely flip the pan during cooking. Anyway, this one is easy to clean and I think I’m still learning how to better control the temperature while using it and make it a nonstick pan.