Tramontina Wikipedia
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.
A number of new cookware startups offer nonstick skillets, but most are pricey and have persistent stock issues. Material Kitchen’s 10.5-inch pan is currently $115, which is more than we think you should pay for a piece of cookware with such a limited lifespan. The OXO Good Grips Pro nonstick anodized aluminum skillet feels solid and well made.
The company uses the best materials available and stays away from toxins. The Tramontina pan, which typically costs under $40 and rarely goes on sale, is a joy to cook with. You can wiggle a spatula around the wide-angled corners to flip a sheet of hash browns, and when you pour extra crepe batter from the flared lip, there are minimal drips. The black leopard spotting is distributed over the whole piece of paper, but the All-Clad does it better. Rather than having very dark and very light spots, the darkest darks are still medium brown, while the lightest lights are at least pale yellow. On the Tramontina, the dark spots are much more distinct, and the light spots are nearly white.
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.
(And we agree, which is why Made In’s stainless-steel skillet beat out All-Clad’s D3 skillet for our top recommendation in our stainless-steel skillet testing). At the time of writing this, the classic series run around $100 per pan. Figure you need at least five pots and pans, and you’re looking at almost $500 just to get your kitchen on its feet. They’ve been championed by home users and professionals alike as offering performance just as good as All-Clad, at a fraction of the price. They feature the same triple ply construction, the same basic dimensions, and the same sturdy riveted handles (welded handles have a tendency to fall off with use).
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.
A carbon steel skillet can be used for everything from sautéed vegetables to seared meat to baked items like cornbread or fruit crumble. They can shallow-fry, cook fish, and roast a whole chicken, too. The only thing you shouldn’t cook in one is long-simmered, acidic sauces, tramontina pans which can eat away at the seasoning (just like cast iron). Even after completely seasoning each of the unseasoned pans, none of them were able to cook over-easy eggs without sticking. This isn’t exactly unexpected, and seasoning will continue to build up over time.