Yet the porcelain enamel can chip, and once it’s chipped it can’t really be repaired. So enameled cast iron, while very durable when compared with other cookware, is not as durable as cast iron. There’s one 18-piece set (I’ll be reviewing later) that tramontina pans I think handles the requirements excellently, but lacks a few of my essentials. The pattern of browning on the paper should be a good indication of the pattern of hot and cold spots in the pan. Neither gas nor electric burners give off heat evenly.
And as for the 12-quart stock pot that they replaced under warranty? The replacement had some polishing residue left on the inside bottom of the pot, which I had to wash off with some BKF. The scratch and residue did not hurt cooking performance, but they are a reminder that Tramontina Tri-Ply Clad is a budget brand. Most stainless tramontina pans steel pans are dishwasher-safe, though we still recommend washing by hand for longevity reasons, as stainless steel can rust in the dishwasher. For a smaller Tramontina tri-ply clad set, there are also 8 and 10-piece sets available for your frying and boiling needs. Ceramic cookware is non-stick, and it’s very easy to clean.
The brand has an international presence, selling products in over 120 countries. Tramontina has a solid reputation for affordable, high-quality cookware. (Induction is a rare but growing stove type in the USA; I wrote a quick guide about it here.) Tramontina Tri-Ply Clad that is advertised as induction-compatible is made in China. The biggest downside to stainless steel is that it can be sticky—by this, we mean that unless you heat it up before adding fat (such as oil or butter), your food might stick to the pan. This is because the pans have pores, so to speak, that contract when heated; if you don’t heat your pan up enough, you risk your food being “grasped” by the open pores as they contract. The speed at which a pan reacts to temperature changes is also important.
Don’t confuse this cookware set with the Tramontina Tri-Ply Clad cookware set. This stylish Tramontina tri-ply clad stainless steel cookware set covers all the bases. One of the cookware sets I’ll review later is a two-pack frying pan.
It’s a common opinion, among professional chefs, that stainless steel is one of the best materials for cookware, making all of the lids and Tramontina stainless steel pans oven safe. And you can use metal utensils on it because stainless steel is so hard to scratch. (And we agree, which is why Made In’s stainless-steel tramontina cookware skillet beat out All-Clad’s D3 skillet for our top recommendation in our stainless-steel skillet testing). At the time of writing this, the classic series run around $100 per pan. Figure you need at least five pots and pans, and you’re looking at almost $500 just to get your kitchen on its feet.
If, on the other hand, your pan is able to retain lots of energy (it has a high specific heat and a high mass), the temperature will remain high enough to sear. It terms of quality, I’d put Tramontina pots and pans at around mid-range, though of course this will depend on the individual product. I don’t know about you, but I use frying pans a lot. They can cook almost anything, or heat up leftovers you want to throw some sauce on. It bears mentioning that Tramontina has imperfect quality control, to say the least. Years ago I bought a set that included the 12-inch skillet, and there was a scratch on the bottom that extended for more than six inches.
Tramontina’s is excellent, but you can read the full Tramontina cookware reviews later. For example, a set of fry pans should have a small and medium pan. When it comes to Tramontina cookware, there are pots and pans for everyone. While the Tramontina actually edges out the All-Clad as far as heat retention goes, the All-Clad is an all-around better performer.