Tramontina Seattle Tri-Ply Clad Stainless Steel 10-Inch Frying Pan, Induction-Ready Skillet, Dishwasher-Safe, NSF-Certified, Made in Brazil

So far I love these pans! I have the 8", 10" and 12" stainless steel skillets as I am in the process of replacing all of my nonstick skillets with healthier stainless options. I admit that it is taking me a bit to get used to cooking with stainless steel, however it is worth it! The trick, at least for me, is to use lower heat settings than I did when cooking with non stick coated pans. Once you get the hang of it you wonder why you hadn't changed sooner as I swear my eggs taste much better when cooked in stainless skillets over non stick. Get yourself one of these skillets, you won't regret it!

Ooh, this pan is NICE! I purchased both the 8" and the 10" stainless steel skillets.I have begun replacing all of my "Professional" non-stick cookware because even though I take meticulous care of my cookware, the non-stick coatings had begun to slough off. I have gone to all stainless steel cookware. Yes, it takes some getting used to, but I am happy with the results. These pains received good scores and were recommended by Consumer Reports. They require less heat for sauteeing and are easy to clean.

I bought the 12" ceramic fry pan about 1 1/2 months ago and use it almost daily. For the price, I can't praise it enough. It's heavy because it's 3 ply---it won't get misshapen under NORMAL use (dropping is another story---don't let it land on your foot). When I store/stack my fry pans, I use separators to prevent chipping of the ceramic and follow all the recommended instructions for prep, use and cleaning. Common sense in its use goes a long way. I've tried a number of more expensive "name brand" pans and they don't hold a candle to this one. I will get another as a spare after a couple more of months of use and will then buy the 10" pan too.

There is definitely a learning curve with Stainless Steal, but so far happy with it. Would make sure to get the better version of this, neighbor bought his in store and was much cheaper quality though same brand, I think they make different levels. Read up on cooking and cleaning with Stainless before you jump in, will save you some time.

I love this pan, have been using it daily for several months. It is pretty good quality. My only complaint is that it stains easy, so I frequently have to use barkeepers friend on it to keep it looking nice. Also, the area that the handle is screwed into - the screws seem to leak and cause staining, both on the inside of the pan and the outside. Maybe some of the lubricants leaking out? Aside from that, the pan cooks really well and hasn’t warped at all. Hope to buy some more sizes and pots when and if I see a good sale

Tramontina stainless steel is excellent, tempered well & cleans easily if directions are followed by thinly coating first. Medium to low heat the skillet FIRST, then add oil then the food. When finished cooking I put right into hot, soapy water and use a stainless steel scrubber so it's cleans up easy.

NOW THESE ARE QUALITY PANS! Remember to use vinegar to clean. They stick if you don't know how to use it properly so look up some tutorials. Simple tips, don't use extreme heat, clean with vinegar, don't put super cold meat on it and you'll be good to go!

This pan has been my main driver for a year now. Excellent quality for such a low price. Yes it doesn't have a fancy handle and curves like other pans, but I doubt you will ever notice the taste difference between this one and fancier stainless steel pans!