Fry Pan Tri-Ply Clad (8 in) 80116/026DS | 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.

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.

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

Really like the quality of stainless steel. It is exactly how it shown in the picture. Great for cooking

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.