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erode t1_j3r5fpi wrote

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

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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