Tramontina Proline Fry Pan Set Cookware Review
The 12-piece set also has most of what I appreciate in a full set. It may or may not have PTFE, and it coats a light, inexpensive aluminum. Plus, you tramontina pans have to be extremely gentle, or the coating comes off after only a few uses. The interiors are textured, which can be a bit of pain when cleaning.
Too short and your hand ends up too close to the flame and too long and it becomes awkward to handle. While stainless steel is made from, well, steel, hard-anodized cookware is made of electrochemically treated aluminum that features an oxidized top layer that acts as a nonstick coating. It’s the multi-metal base that offers the best heat distribution, retention, and control.
We couldn’t make an even layer of eggs before folding, and that resulted in a lumpy omelet. Our former runner-up pick, the Cuisinart Contour Hard Anodized nonstick pan, is still a good choice. But its price is too steep to justify, given this pan’s incompatibility with induction cooktops.
All in all, we think this is a great deal for its value and performance. Right out of the box, we felt the pans were heavy (but not too heavy) and Tramontina online discount store well-made to make them feel sturdy and durable. The saucepan passed our sticking test when making rice, and the pan was also quick to simmer.
If a little rust appears on your carbon steel skillet, don’t panic! Simply buff away the rust with a dry sponge and repeat the seasoning process. The main downside to carbon steel skillets is the initial process of seasoning, which can seem overwhelming and time-consuming (although, really, it’s not hard!).
The nonstick surface makes cooking in the stainless steel Tramontina Tri-Ply—and cleaning it afterward—easy. The high, flared sides allow you to comfortably flip food with a spatula. And, as with our other picks, this pan’s bent lip lets you pour out hot grease without any dribbling on your countertops or down the side of the pan. I worked the omelet station during the Sunday grand buffet at the California Culinary Academy as part of a work-study program while I was a student there.
When it comes to quality cookware, the same all-star names typically come up in conversation any time you ask someone their favorite brand. Here at Kitchn, we’re all about those cookware classics, but it’s also our job to enlighten you about under-the-radar brands that also deserve a spot atop your stove or inside your kitchen cabinets. When it came to making the crepes, some of the pre-seasoned pans were almost too nonstick—you need a certain amount of batter to stick to the center so you can swirl the excess batter to the edges of the pan.