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ErikRogers t1_j3pqdbw wrote

Reply to comment by scipper77 in BIFL suggestions for cookware? I already have a cast iron skillet. by TrialByFireAnts

Tramontina some pretty well-reviewed 3 ply clad cookware.

The general point stands though: quality clad stainless steel pans. (You can get by with impact bonded bases on saucepans in my opinion)

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erode t1_j3r5fpi wrote

My Tramontina tri-ply clad are 7 years old this month. I use them almost every day, only requiring the occasional deep scrub to clean stains from the bottoms.

To anybody afraid of cooking on stainless steel because “food sticks to it”, have patience: heat up the pan more before you put oil in it, and wait until the oil is shimmering before putting food in it. Skipping these steps only makes your life harder.

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ErikRogers t1_j3re141 wrote

I'm really excited to get mine in from Amazon. Couldn't find one locally, but I held their "Professional" aluminum non-stick at Walmart and was impressed. It was easily the thickest aluminum pan at the store with a wonderful long handle. I'm very confident I will love the stainless pan.

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papermageling t1_j3tebhw wrote

Mine are 10.

I've not bothered to keep them shiny looking (just use Barkeeper friend regularly though if that matters to you), but they work beautifully and are just as solid as when I bought them.

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kinnavenomer t1_j3t9qf2 wrote

Did a deep dive into research a couple of weeks ago and the overwhelming evidence points to Tramontina being a significantly better value than All Clad, almost always ranking par or a hair below -- for half (or less than half) the price. Just make sure you always buy the "made in Brazil" sets and not the ones made in China.

Bought a 12 piece Tramontina set as a result. Only got it a few days ago but it was $300 CAD very well spent, IMO.

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ErikRogers t1_j3tohkn wrote

Better value for sure.

Good deal on that set! Congrats! 3 saucepans, small stock pot, skillet with lid, saute pan with lid? Just taking a guess.

In laws got us an impact bonded (aka disc-clad) set by Heritage (made by Starfrit) from Canadian Tire for Christmas. The plan is to replace the little skillet (8 inch?) with Tramontina's 12 inch 3 ply and eventually add a quality 3 ply saucier. Disc clad is fine for saucepans.

I sure could have used the 12 inch today! My "chef's plate" meal was pan seared chicken with a pan sauce. I used my 12 inch lodge skillet, but I think stainless would have been better in this case.

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