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This 10 inch stainless skillet stands out as a durable, easy to clean everyday pan with a size that fits storage better than larger skillets. The stainless construction is praised for frequent use, and the pan handles deglazing and scrubbing well, with only cosmetic scratches reported after months of use. The main tradeoff is that the finish can show wear, and similar fully clad stainless options are available for a bit less. A practical pick if you want a compact pan that is easy to live with.
Home cooks who want a frequently used stainless skillet, because it holds up well over months of regular use and cleans easily with a little elbow grease.
It's considered a solid value at this price, but Tramontina Signature Tri-Ply 10-inch pans are mentioned as costing a few dollars less. Fully clad stainless is also preferred over non-fully-clad pans for better heat distribution and warp resistance.
The 10-inch size is described as the sweet spot for everyday use and storage, while larger pans can be harder to store and more tiring to handle. An 8-inch version is also mentioned as a lower-priced option at $22.
Yes. After about 6 months of frequent use, it's held up well, is easy to clean with a bit of elbow grease, and only shows cosmetic scratches that do not affect performance. The scratches appear to be surface wear from scrubbing pads or utensils.
Meh, for reference, Tramontina signature tri-ply 10 in currently run a few dollars less
Yes you're much better off getting something fully clad. Now that the All Clad patent expired there are many lower cost options. There's no reason to get stainless that's not fully clad anymore.
Maybe if you hadn't gone through so many pans before hand... maybe you would have thought 10" was huge and not cute and little...
Look, I'll admit there was a time when I couldn't pass by a big black cast iron pan without taking it home with me so I could experiment with it in the kitchen. But honestly, having to rub and oil it up felt like it took all night long every single night and that was something I could only really do in my 20's.
I'm getting older now and I need a pan that I can easily take to my parent's house for dinner and doesn't mind if I leave it in the sink for a week or two while I'm busy living my life.
This is very nice quality pan.... but I bought the cheaper quality set, Oster Beauford 9-piece stainless steel cookware for a SD price with coupon of total price about $37 at either Amazon or Walmart. It does not have riveted-on handles and it has thin sides of the pots. But the bottom is 5-ply and hefty. Some stay-cool handles are nice. I won't feel so bad if I ruin the finish on them... so far they are holding up very nicely.
Last edited by slickjunkie2 March 3, 2026 at 01:02 PM.
This is a decent stainless steel pan for the price.
On any pans you get, you want to make sure it has a "plate" on the bottom. This plate is typically made of aluminum, but higher-end pans can have an aluminum/copper layered plate. This plate serves two purposes:
- It absorbs heat from your burner, giving your pan even heat distribution.
- It gives structural integrity, preventing your pan from warping when cold liquids are introduced.
Avoid pots and pans that don't have this plate if you want something long-term.
Good to know! On your advice I'm throwing out the Demeyere Atlantis Proline because it has no plate welded on.
This is very nice quality pan.... but I bought the cheaper quality set, Oster Beauford 9-piece stainless steel cookware for a SD price with coupon of $37 at either Amazon or Walmart. It does not have riveted-on handles and thin sides of the pots. But the bottom is 5-ply and hefty. Some stay-cool handles are nice. I won't feel so bad if I ruin the finish on them... so far they are holding up very nicely.
The large ribbons will not scratch the pan (or any surface really) with light to medium pressure. They'll take off carbon and caramelization stains with just a little dish soap and keep things looking new. We used to keep cases of these for our sauce pans because they would tend to superheat on the sides from our large stove burners. Works like a charm.
BTW- these pads (or any similar) also work great on Hexclad pans if you want to keep them clean! These are NOT steel wool. Don't use that on your pans.
Thanks for the tips!
I currently have no problem deglazing the pan and using some Amazon Basics scrubbers + baking soda to get it sparkly clean.
The scratches are noticeable but quite minor. I think I'm being very nitpicky. It's probably just regular wear and tear.
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Good to know! On your advice I'm throwing out the Demeyere Atlantis Proline because it has no plate welded on.
OK, I know you went and Googled expensive pans to make a point, but those are ultra-high quality pans and are 7 ply. Essentially the entire pan is a plate because of how many layers they put in. 5 and 7 ply pans are exempt from the plate rule, but you're going to be paying big money per pan on those.
OK, I know you went and Googled expensive pans to make a point, but those are ultra-high quality pans and are 7 ply. Essentially the entire pan is a plate because of how many layers they put in. 5 and 7 ply pans are exempt from the plate rule, but you're going to be paying big money per pan on those.
You do! Some of my best friends are seers. Truth is, I own Proline Atlantis which is multi-ply and Atlantis saute and Atlantis sauce pots which are single ply sidewalls. You're so right. If folks do not continuously replace their pans with SD pans then the economy will suffer. Been looking for a video where French soft scramble eggs are made in Cuisinart. It does get 5 stars for reheating egg mcmuffins so there's that. .
Yes you're much better off getting something fully clad. Now that the All Clad patent expired there are many lower cost options. There's no reason to get stainless that's not fully clad anymore.
Thanks for this info that All Clad patent expired. I know All Clad is the best for stainless steel but more expensive.
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This 10 inch stainless skillet stands out as a durable, easy to clean everyday pan with a size that fits storage better than larger skillets. The stainless construction is praised for frequent use, and the pan handles deglazing and scrubbing well, with only cosmetic scratches reported after months of use. The main tradeoff is that the finish can show wear, and similar fully clad stainless options are available for a bit less. A practical pick if you want a compact pan that is easy to live with.
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I'm getting older now and I need a pan that I can easily take to my parent's house for dinner and doesn't mind if I leave it in the sink for a week or two while I'm busy living my life.
On any pans you get, you want to make sure it has a "plate" on the bottom. This plate is typically made of aluminum, but higher-end pans can have an aluminum/copper layered plate. This plate serves two purposes:
- It absorbs heat from your burner, giving your pan even heat distribution.
- It gives structural integrity, preventing your pan from warping when cold liquids are introduced.
Avoid pots and pans that don't have this plate if you want something long-term.
https://www.amazon.com/Scotch-Bri...ref=sr_1_
The large ribbons will not scratch the pan (or any surface really) with light to medium pressure. They'll take off carbon and caramelization stains with just a little dish soap and keep things looking new. We used to keep cases of these for our sauce pans because they would tend to superheat on the sides from our large stove burners. Works like a charm.
BTW- these pads (or any similar) also work great on Hexclad pans if you want to keep them clean! These are NOT steel wool. Don't use that on your pans.
Thanks for the tips!
I currently have no problem deglazing the pan and using some Amazon Basics scrubbers + baking soda to get it sparkly clean.
The scratches are noticeable but quite minor. I think I'm being very nitpicky. It's probably just regular wear and tear.
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