The total thickness is about 2.6 mm (same as All-Clad Stainless). Rather than dump the pans in water, I dumped water in the pans—one pint of 60°F (15.6°C) water into each one—and waited for two minutes before measuring the change in temperature. Along with our in-house experts, our team analyzes thousands of product reviews from the most trusted websites. Tramontina is a Brazilian cookware known for make decent quality mid-range cookware. If you are interested in buying Tramontina online discount store, make sure to first check one of my guides. As you might have seen above, there were some strange shenanigans with a “Made in the USA” label.
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. You’ll find something for every budget, material preference, and equipment need. The company even branches out from cookware, creating trash bins, containers, and even flatware. This leading brand has something for everyone, so read on for the best reviews. The skillets do not come with lids, so if you don’t already have other lids that will fit, I would recommend buying a universal lid such as this one. Tramontina produces lots of products, but is best known in the USA for metalwares such as machete knives and cookware.
The brand has an international presence, selling products in over 120 countries. Tramontina has a solid reputation for affordable, high-quality cookware. (Induction is a rare but growing stove type in the USA; I wrote a quick guide about it here.) Tramontina Tri-Ply Clad that is advertised as induction-compatible is made in China. 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. The speed at which a pan reacts to temperature changes is also important.
If, on the other hand, your pan is able to retain lots of energy (it has a high specific heat and a high mass), the temperature will remain high enough to sear. It terms of quality, I’d put Tramontina pots and pans at around mid-range, though of course this will depend on the individual product. I don’t know about you, but I use frying pans a lot. They can cook almost anything, or heat up leftovers you want to throw some sauce on. It bears mentioning that Tramontina has imperfect quality control, to say the least. Years ago I bought a set that included the 12-inch skillet, and there was a scratch on the bottom that extended for more than six inches.
For the most part, with sautee pans, you want this to be relatively slow. A pan that reacts too fast will lead to unevenly cooked food. Turn the knob a tiny bit to the right and before you know it, your onions are burnt.
And as for the 12-quart stock pot that they replaced under warranty? The replacement had some polishing residue left on the inside bottom of the pot, which I had to wash off with some BKF. The scratch and residue did not hurt cooking performance, but they are a reminder that Tramontina Tri-Ply Clad is a budget brand. Most stainless steel pans are dishwasher-safe, though we still recommend washing by hand for longevity reasons, as stainless steel can rust in the dishwasher. For a smaller Tramontina tri-ply clad set, there are also 8 and 10-piece sets available for your frying and boiling needs. Ceramic cookware is non-stick, and it’s very easy to clean.
But almost everyone can use multiple fry pans, as well as saucepans and a sauté pan. In a market flooded with cookware sets, sometimes it’s best to pick one brand. Yet, even then, there are so many sets available from each brand. Let’s say you’ve got your tramontina cookware set pan up to around 400°F—in the prime range for delivering maximum browning, which doesn’t really begin to take place in earnest until food reaches around 300°F (149°C) or so. Now when you add cold food to this hot pan, the food saps energy from the pan.