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12" Tramontina Stainless Steel Tri-Ply Clad Fry Pan Expired
$32.95
$80.00
+ Free Shipping
Home Depot has 12" Tramontina Stainless Steel Induction-Ready Tri-Ply Clad Fry Pan w/ Helper Handle (80116/057DS) for $32.97. Shipping is free.
Thanks to community member hondo189 for finding this deal.
About this item:
Thanks to community member hondo189 for finding this deal.
About this item:
- Tri-Ply clad construction (18/10 stainless steel, aluminum core, magnetic stainless steel) for quick and even heat distribution, without hotspots
- Ergonomic precision cast mirror-polished stainless-steel riveted handles offer a comfortable & secure grip
- Compatible with all cooktops – including induction; Oven safe up to 500°F
- Made in Brazil, assembled and packaged in USA; Lifetime Warranty
Original Post
Written by
Edited November 21, 2021
at 04:17 PM
Good deal on a tri-ply clad similar in performance to Cuisinart's MuliClad Pro and All Clad's D3.
Has a helper handle and the sides are sloped more gently than other pans making it similar to a shallow wok style which sacrifices a bit of the flat surface area.
Inner diameter measures: 8.5 in. or 21 cm.
Lifetime Warranty
https://www.amazon.com/gp/product...0DER&
Also available at Home Depot [homedepot.com] for $32.97 with free shipping.
The photos on Home Depot are incorrect showing a pan with steeper sides. It will be the pan as shown on Amazon with the gentler sides.
https://www.homedepot.c
Has a helper handle and the sides are sloped more gently than other pans making it similar to a shallow wok style which sacrifices a bit of the flat surface area.
Inner diameter measures: 8.5 in. or 21 cm.
Lifetime Warranty
https://www.amazon.com/gp/product...0DER&
Also available at Home Depot [homedepot.com] for $32.97 with free shipping.
The photos on Home Depot are incorrect showing a pan with steeper sides. It will be the pan as shown on Amazon with the gentler sides.
https://www.homedepot.c
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This will have the gentler sloped sides as seen on the Amazon pictures.
I mentioned this in my original post, but I guess the mods removed the info when they posted it to the front page.
Also some more info that was removed: because of the gentle sloped sides the flat cooking surface area is a little small for 12" pan.
Inner Diameter measures: 8.5 in. or 21 cm.
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First of all - people can of course do whatever they want, in their own way, when it comes to cooking.
However, general advice- If this is what you want to do with a pan, I'd recommend just getting carbon steel. It's cheaper and made for this. Seasoning won't stick well to stainless steel because it's so smooth and will come off super easily, and …
Seasoning a stainless steel pan in many ways defeats the purpose of using a stainless steel pan in the first place. You WANT things to stick in a stainless steel pan (slightly, over the cooking time) and then release (mostly). This grab and release is what helps with proper browning and develops fond. You should also be able to scrub the heck out of it when needed and not worry about the longevity of the surface.
If you don't want browning (or some sticking) use a nonstick or similar pan.
,
However, general advice- If this is what you want to do with a pan, I'd recommend just getting carbon steel. It's cheaper and made for this. Seasoning won't stick well to stainless steel because it's so smooth and will come off super easily, and …
Seasoning a stainless steel pan in many ways defeats the purpose of using a stainless steel pan in the first place. You WANT things to stick in a stainless steel pan (slightly, over the cooking time) and then release (mostly). This grab and release is what helps with proper browning and develops fond. You should also be able to scrub the heck out of it when needed and not worry about the longevity of the surface.
If you don't want browning (or some sticking) use a nonstick or similar pan.
It's not the same as seasoning cast iron. I'm not sure what you are getting at. But I agree that carbon steel is great.
I also have multiple pieces of Allclad and Tramontina and I can't tell which brand I'm using when cooking with induction. Personally I'd save the $257 difference. Finally, this pan is made in Brazil, and like the Demeyere, has shallow sloped sides.
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Seasoning any pan is the same process. It is act of polymerizing thin layers of oil via high heat. If you're referring to heating the pan until it passes the "mercury ball" test, then that's different and yes, also the correct way to know when stainless is ready
It sounds like you want to argue a technicality. They are not the same result. Either way, I don't want to argue nonsense, good day.
I also have multiple pieces of Allclad and Tramontina and I can't tell which brand I'm using when cooking with induction. Personally I'd save the $257 difference. Finally, this pan is made in Brazil, and like the Demeyere, has shallow sloped sides.
,
Stainless steel also means chance of rust in the dishwasher, hence the question.
And yes, All Clad is best. Little difference is huge difference.
Is there a difference between restaurant burger vs fastfood burger vs michelin star burger? Little difference.
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I think Cuisinart has a lifetime warranty so if you aren't able to return them you should be able to get them replaced under warranty.