Why We Love the Tramontina Fry Pan for 2024 Reviews by Wirecutter
For that reason they’re often touted as being “greener” or better for you, but neither claim has much evidence to back it up. Ceramic-coated cookware is relatively new, and there’s little research on its possible impacts on the environment or human health. So go ahead and make frittatas and Spanish tortillas without worrying about damage.
It turned out one of the best batches of rice we made during our second test period. When we done, it was effortless to clean the cookware, even after searing steak. On the plus side, these pans felt great to use and are extremely balanced, you’ll just have to play around with them to see which pans work best for each application. They also held up when used for six months in a test kitchen, one of the only sets still in consistent daily use with few complaints. It doesn’t stack easily together, and a few of us found the weight of the pots centered in the middle. This made them feel unbalanced, especially when moving them around the stove.
The Swiss Diamond Nonstick Fry Pan is very similar to the Scanpan in design and handling but typically costs a lot more. It has a similarly large cooking surface and straight sides, giving us the same issues while making omelets and flipping hash browns as we had with the Scanpan. Regardless, there is real reason to be concerned about all PFAS as a pollutant, even if the newer ones appear to be less risky. There’s also a lot we don’t know, including which steps individual manufacturers are currently taking to protect their workers or prevent PFAS from entering the water supply. If that concerns you, there are PTFE-free cookware options that naturally develop nonstick qualities. This is not actually ceramic but instead a ceramic-like coating called sol-gel (short for “solution-gel”).
Although coated rivets make cleanup a little easier, we don’t think having to scrub a little egg off of some bare aluminum is a dealbreaker. The Tramontina Professional 10-Inch Restaurant Fry Pan is superbly nonstick, excellent at evenly distributing heat, easily maneuverable, and affordable. The handle is comfortable to hold and comes with a removable silicone sheath.
The tri-ply bases help the pots and pans heat quickly, ensures even heat distribution, and is compatible with induction, gas, electric and ceramic stoves. As well as staining itself, light-colored food may end up discolored. Tramontina use a nonstick coating to seal in the aluminum cookware.
Yes, both skillets require more attention and care, especially as you build up the “seasoning” on the surface that makes them more slick. But well-maintained cast-iron and carbon-steel pans can last a lifetime and beyond. Made In’s tri-ply nonstick fry pan is similarly expensive, currently around $130, and we found it had some balance issues. The pan tilts back toward the handle—a bit of a safety issue if the pan contains hot oil and nothing else.
Tramontina uses four main materials in the products I’m reviewing today. From cast iron to budget-made aluminum, there’s something for every taste. This leading brand has something for everyone, so read tramontina cookware on for the best Tramontina cookware reviews. In that case, I recommend the Tramontina Stainless Steel Cookware Set. The length of time the frypan is covered by its manufacturer for defects or repairs.
Nonstick pans are best when they’re brand new—age is the true test of value. I regularly used the first Tramontina 10-inch nonstick pan we tested for over four years at home. After all that time its nonstick coating had dulled a bit, but it still released eggs and fish fillets without resistance. A covered saucepan is one of those kitchen essentials that ends up being way more useful than you first anticipated. Obviously it’s great for warming up sauce or infusing butter with herbs, but it also comes in handy for reheating leftovers, whisking up a roux, or making an after-dinner creme bruleé.
It’s easy to lift the lightweight Tramontina pan from the stove to fold a French omelette, à la Julia Child, or to transfer a frittata to the oven to finish (the pan is oven-safe up to 400 °F). 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. Ceramic coatings (which, despite the name, are actually made from a silica-based material called sol-gel) have a much shorter lifespan than PTFE coatings like Teflon. The biggest complaint we read and hear about ceramic is that it seems to lose its slickness after about a year of regular use.
And there’s a finite amount of silicone oil that a pan has to give, no matter how carefully you treat it. We were impressed with how it yielded evenly golden pancakes and fluffy yellow French omelets. The thick, cast-aluminum construction helps disperse consistent heat across the cooking surface, resulting in fewer hot spots and better heat control.