We like the shapes of the pans, the handles, and the helper handle found on the larger skillet. These pans are very thin and lightweight, which means there’s some scorching and a big temperature crash when you put cold food in a hot pan. The pans are lightweight, yet they resisted warping surprisingly well. The handles are stay-cool stainless and round like on the Pro Anodized line, so they’re easy to grasp and use to stabilize the pans . The encapsulated base adds to the durability, making the pan thicker and more warp resistant, though it is still a fairly thin pan compared to higher quality disc-based cookware.
These thick-gauge hard-anodized aluminum pans heat evenly and cook delicate foods just as well as a $130 tri-ply nonstick skillet. They also work on all cooktops, including induction (though their bonded steel base doesn’t heat as evenly as the multi-layer encapsulated bottom on the Tramontina Tri-Ply pan). The 10-inch B1 pan is heftier than our top pick (it’s almost 3 pounds, whereas the Tramontina Professional weighs about 2 pounds). But the comfortable rounded handles and excellent balance make both All-Clad B1 pans easy to maneuver.
She is perfectly happy to leave all that behind to be a full-time kitchen-gear nerd. The T-fal Titanium Advanced has a large cooking surface and high, steep sides . Cast-iron and carbon-steel pans are both induction-compatible, too. Several Wirecutter staff members use the Tramontina Professional pan for their personal cooking, and for the most part, they report that the pan has held up well. Senior staff writer Kimber Streams told us that the 8-inch Tramontina skillet they purchased in 2018 is still “the best egg pan” after four years of frequent use.
And thanks to its flattened oval shape, the Tramontina handle won’t slide around as much if your hands are wet or a little greasy. In our tests, we found that the Tramontina Tri-Ply heated quickly and evenly on a portable induction cooktop. It produced pancakes that were consistently golden to the edges, as well as fluffy, pale-yellow omelets.
In all likelihood, this set won’t last you the entire 10 years. But if you want an affordable and comprehensive set of non-stick cookware, Cookware Sets this set might be worth it. If you need something to prevent food from sticking, use an oil with a higher smoke point or butter.
Most notably, you don’t want the cookware to cool down as you add cold ingredients. For example, if you put a cold steak on a hot pan and the pan loses its heat, it’s tough to get a proper Cookware Sets sear. In general, cookware with poor heat retention won’t cook food as evenly. While the water heated, I observed how evenly dispersed the bubbles were across the cooking surface.