8" Tramontina Professional Fusion Non-Stick Small Frying Pan

a-white-guy

Yesterday 4:15 PM

50 Comments

Joined Oct 2014

a-white-guyYesterday 4:15 PM

50 Comments

I don't have this pan, but have had a couple Tramontina non-stick pots for about 8 years and a similar pan for 4 years. I baby my non-stick cookware and they have held up great.

5

MX400ex72

Yesterday 4:31 PM

2.9K Comments

Joined Aug 2016

MX400ex72Yesterday 4:31 PM

2.9K Comments

Have the 10" of this pan.

Great non-stick pan.

1

soultrain808

Yesterday 5:17 PM

47 Comments

Joined Nov 2014

soultrain808Yesterday 5:17 PM

47 Comments

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In the last 12 months, this pan has never been $50. $26.99 seems to be the average price. If you need it, go for it since it's a good pan.

2

1

lilgrubbybaby

Yesterday 5:23 PM

3K Comments

Joined Nov 2015

lilgrubbybabyYesterday 5:23 PM

3K Comments

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Quote from Hotsoup

:

I heard great word on these Tramonita non-stick pans. I was looking to get the 12-in or 14-in. Next thing you know, prices stayed at $40.

I had the All Clad non-stick. It worked well. I babied it but the non-stick coating utitmately was worn out.

At the end, I learned to be able to use stainless steel to pan-fry a lot of things without any of them stuck to the pan. Sunny side up or scrambled, no problem. Salmon fillet or chicken thigh, all good. And, I've decided not to get any non-stick.

Zero chance you can soft scramble with medium-small curd in a stainless steel pan. I've seen the people that make these claims online and IRL and they either let the egg cook until it releases (great for meat, bad for eggs) or rely on the leidenfrost effect which requires too high of a temperature for a huge number of egg dishes.

I can think of probably 8 different omelette styles you absolutely cannot make in stainless steel. Try tipping a Spanish tortilla over cleanly onto a plate, try a tornado omelette try japanese omurice it just doesn't work. You can't even make a classic French omelette in seasoned carbon steel without some serious technique.

I have been casually researching this topic for like a decade, and I am so tired of people pretending stainless steel is a reasonable alternative to nonstick. It's not.

Edit: Also, to comment on the deal, I've been using this pan for years and it's excellent. No rivets on the inside mean you're never tempted to use the scrubby side of the sponge, leading to a much longer lifespan. I'm buying another to leave in the basement for when the one I bought in 2022 starts to stick.

Last edited by lilgrubbybaby September 18, 2026 at 12:14 PM.

12

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Bobblank77

Yesterday 5:32 PM

180 Comments

Joined Sep 2012

Bobblank77Yesterday 5:32 PM

180 Comments

These go on sale for 2 for 26 ish at costco business center. Maybe cheaper

2

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secondox

Yesterday 5:48 PM

50 Comments

Joined Apr 2012

secondoxYesterday 5:48 PM

50 Comments

Tramonita non-stick pans are great!

rjsmith2007

Yesterday 5:56 PM

1.5K Comments

Joined Dec 2008

rjsmith2007Yesterday 5:56 PM

1.5K Comments

Looks like the handle would make it tip over? Anyone have it?

1

mk.list

Yesterday 6:16 PM

510 Comments

Joined Oct 2005

mk.listYesterday 6:16 PM

510 Comments

Quote from Bobblank77

:

These go on sale for 2 for 26 ish at costco business center. Maybe cheaper

FWIW, this model has no rivets in the cooking surface, which is a very nice provided the handle doesn't fail.

1

bigbob007

Yesterday 6:44 PM

50 Comments

Joined Aug 2005

bigbob007Yesterday 6:44 PM

50 Comments

Quote from rjsmith2007

:

Looks like the handle would make it tip over? Anyone have it?

I have this one (3 years old) and had the other red-handled one a decade ago. I'm considering buying another one of these, my current pan still works but nonstick only lasts 3-6 years max anyway.

The red-handled one has rivets which is a downside but the bottom is flatter.

This one has no rivets which is nice but is ever so slightly wobbly on the bottom. It doesn't affect me much and I prefer this one, just something to point out.

1

HeyGuysChrisFixHere

Yesterday 7:06 PM

989 Comments

Joined Oct 2017

HeyGuysChrisFixHereYesterday 7:06 PM

989 Comments

Our community has rated this post as helpful. If you agree, why not thank

Quote from bigbob007

:

I have this one (3 years old) and had the other red-handled one a decade ago. I'm considering buying another one of these, my current pan still works but nonstick only lasts 3-6 years max anyway.

The red-handled one has rivets which is a downside but the bottom is flatter.

This one has no rivets which is nice but is ever so slightly wobbly on the bottom. It doesn't affect me much and I prefer this one, just something to point out.

This one does have rivets but they are flattened and coated with nonstick material so they won't get food stuck to them like the red handle version with 2 big uncoated rivet bumps sticking out into the pan. I have both versions and this is definitely the version you should get because the rivets are flattened and coated. The red handle pans are great but every time food sticks to the rivets it is really annoying to carefully clean them without scratching the nonstick surface around them, so even if this pan costs 2x as much as the red handle pans it is still worth it just to save the extra time and annoyance of always having to clean those 2 damn rivet bumps on the red handle pans. The nonstick surface of either version is the best I've ever used, and I've used many brands of pans over the last few decades.

1

3

Arkus

Yesterday 7:09 PM

3.7K Comments

Joined Dec 2006

ArkusYesterday 7:09 PM

3.7K Comments

Induction friendly pan?

1

lilgrubbybaby

Yesterday 7:16 PM

3K Comments

Joined Nov 2015

lilgrubbybabyYesterday 7:16 PM

3K Comments

Quote from rjsmith2007

:

Looks like the handle would make it tip over? Anyone have it?

Empty the pan will be right on the edge of tipping on a flat surface. If your stove has grates you pretty much need to learn what angle the handle can be left at while the pans empty for the best results. Once there's stuff in it, it's no issue.

Adelley

Yesterday 7:51 PM

10.4K Comments

Joined Nov 2013

AdelleyYesterday 7:51 PM

10.4K Comments

Quote from lilgrubbybaby

:

Zero chance you can soft scramble with medium-small curd in a stainless steel pan. I've seen the people that make these claims online and IRL and they either let the egg cook until it releases (great for meat, bad for eggs) or rely on the leidenfrost effect which requires too high of a temperature for a huge number of egg dishes.I can think of probably 8 different omelette styles you absolutely cannot make in stainless steel. Try tipping a Spanish tortilla over cleanly onto a plate, try a tornado omelette try japanese omurice it just doesn't work. You can't even make a classic French omelette in seasoned carbon steel without some serious technique.I have been casually researching this topic for like a decade, and I am so tired of people pretending stainless steel is a reasonable alternative to nonstick. It's not.Edit: Also, to comment on the deal, I've been using this pan for years and it's excellent. No rivets on the inside mean you're never tempted to use the scrubby side of the sponge, leading to a much longer lifespan. I'm buying another to leave in the basement for when the one I bought in 2022 starts to stick.

I think the trick is to use butter. Like actual stock of butter. It's like the only thing you can use on an SS pain for eggs to not stick at low heat.

2

8" Tramontina Professional Fusion Non-Stick Small Frying Pan

$21

$50

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