New stainless pots pans? Tramontina sucks! Page 2
But beyond their better longevity and safety, cast iron and carbon steel can also be used with metal utensils, which, frankly, often work better than plastic. They can also go in the oven and under a broiler, making them more versatile than even the best nonstick frying pans. USE AND CARE INSTRUCTIONS USING YOUR ALUMINUM COOKWARE – Before using your cookware for the first time, hand-wash with warm soapy water.
The Made In Nonstick Frying Pan performed in the middle of the pack. We love the brand’s stainless-steel cookware and were keen for this nonstick version to be a hit as well; it’s ultimately a fine choice, but we preferred the skillets that were lighter weight and easier to maneuver. The Kyocera Ceramic Coated Nonstick Pan is sealed with a proprietary coating that’s PTFE-, PFOA-, and cadmium-free, and it has a thick aluminum base clad with a stainless-steel plate that makes for quick and even heat distribution. However, Epi contributor Anna Stockwell reported that the ceramic coating on her Kyocera pans stopped working after just a few months, and we found a number of online reviews that claimed the same thing.
However, after testing a number of ceramic pans, the GreenPan Paris Pro emerged as the clear winner. The pan heats evenly and has a Thermolon Minerals ceramic nonstick coating that’s PTFE- and PFOA-free. It’s scratch-resistant, induction-compatible, and oven-safe up to 600°F—a huge benefit if you often would like to transfer your nonstick pan from the stovetop to the oven (hello, baked eggs). However, given its low price, it’s a worthwhile purchase if you’re often cooking for more than two people at a time. Just don’t expect it to last; Vaculin said it lost its nonstick abilities at about the two-year mark.
When other food burned on a bit too much, a few swipes of steel wool got the surface back to shiny. We tested their durability by dropping piping-hot pieces into cold tramontina cookware water and these never warped or cracked. The riveted handles were comfortable throughout the days of testing, though they did get warm when cooking over high heat.
One of our tested winners, the Tramontina 12-Inch Stainless Steel Skillet, is deeply discounted right now. The Spruce Eats Editor Siobhan Wallace compiled testing data from our official Lab as well as insights from our home testers’ full product reviews to update this roundup. Our Lab team has spent collective Tramontina online discount store decades working in professional kitchens, developing recipes, and testing kitchen gear. If you’re running a script or application, please register or sign in with your developer credentials here. Additionally make sure your User-Agent is not empty and is something unique and descriptive and try again.
The riveted stainless steel handles stayed cool when cooking, making it easy to grab pots and pans without having to search for a potholder. There can be some sticking from time-to-time, like when we cooked rice, but they are easy to get back to like-new with a little extra elbow grease. From pots and pans in stainless steel, aluminum, carbon steel or steel and aluminum, there is a variety tramontina cookware set of choices that provide quick, easy heating along with good heat retention. Find stoneware, ceramicware and glassware in oven dishes that offer durability while being attractive as serving dishes. Ceramic pans are prone to lose their nonstick-ness more quickly and more thoroughly than standard PFOA-free pans, so in general we like cookware made from this material less than others.
Overall, the skillet performed well in all its tests, heating evenly, responding to temperature changes similarly to other pans in the review, and cooking real food without trouble. It seared chicken breasts to an even golden hue, sautéd vegetables nicely, and deglazed as one would want. It too works on induction, for those who rely on that heating method. To test this, I whipped up a big batch of basic crêpe batter and then made a crêpe in each skillet.