The 3 Best Nonstick Pans of 2024 Reviews by Wirecutter
For the most part, with sautee pans, you want this to be relatively slow. Turn the knob a tiny bit to the right and before you know it, your onions are burnt. The Scanpan Classic Fry Pan has a big cooking surface that’s too large for three-egg omelets.
So enameled cast iron, while very durable when compared with other cookware, is not as durable as cast iron. For example, a set of fry pans should have a small and medium pan. Based on manufacturers’ information; the frypan is oven safe to the temperature indicated. A thermal imaging camera is used to evaluate the heating evenness of the frying pan. While the Tramontina actually edges out the All-Clad as far as heat retention goes, the All-Clad is an all-around better performer. Only by using controlled quantitative tests could I find any difference at all in how the pans perform.
Each of its pieces is available on its own, too, though it’s most cost-effective to buy the set. Enameled cast iron, on the other hand, doesn’t need so much work. It has many of the advantages of cast iron in terms of heating, but the enamel coating means you don’t need to worry about seasoning. Tramontina manufactures a wide range of home products, from kitchen utensils and cookware to appliances, gardening tools, and much more.
If you cook on induction—technology that works only with magnetic materials—check to make sure you get a skillet that’s compatible with your cooktop, like our pick with a tri-ply base. Many, if not most, nonstick skillets are made only of aluminum, which won’t work on induction. If you frequently cook eggs, fish fillets, or other delicate items, it can be useful to have tramontina cookware set at least one nonstick skillet in your kitchen. It’s also great for anyone who wants or needs cookware that’s easy to clean, and the slick coating allows you to use less oil. It’s easy to get a great sear on this pan, and when testing, we found both sides of our meat to be almost identical in terms of the level of sear, indicating even heating throughout the skillet.
The company even branches out from cookware, creating trash bins, containers, and even flatware. If it’s good enough for the pros, it should be good enough for home cooks right? That’s the question I’m asking of the Tramontina Professional Nonstick Fry Pan, which is designed to withstand the rigours of a professional kitchen. Let your pan cool before washing it, and if you’re stacking pans, layer them with a paper towel or dishcloth to protect the pan’s surface.
I placed both pans in a 350°F (177°C) oven for a full hour until they maintained a completely steady temperature of 335°F (168.3°C) as read by my laser thermometer. Traditionally, the next step would be to dump the pans into a well-insulated body of water and note the change in temperature of that water to gauge how much energy was stored in the metal. However, that would give me the capacity of the entire pan, and honestly, I don’t care how well the handle or lips retain heat.