Tramontina 12-Inch Non Stick Large Frying Pan, Tri-Ply Base Stainless Steel Skillet with Reinforced Nonstick Coating, Dishwasher and Oven Safe

Fabulous pan, perfect for induction cooking. Laminated flat bottom heats evenly across the entire surface with no hotspots. The non-stick surface works very well. The handle is a food grippable, solid design. A very good-looking pan. It rapidly became to go to for fried eggs.

I’m absolutely pleased and impressed with these pans! I’ve had so many other pans which cost far more and don’t perform as well as these. These pans were very affordable but look and feel like a much more expensive pan. I’ve yet to have anything stick to them and we’ve thrown just about everything at them. They clean easily, look great and work beautifully on our glass top stove. The flat bottoms are much appreciated and haven’t stained! The pans are sturdy and the handles comfortable. We bought the 9” and 12” and are very happy with both. Food cooks well in them and they are large. No issues with warping or sticking food. I can’t say enough about these. If they ever wear out I’m going to buy more!

I've been a tramontina fan for years now. I've been using their 12" and 8" non-stick aluminum fry pans for general purpose use for ages and have most of the sauce pans and stock pots (all the way up to the VERY massive 24", which I use for huge batches of chicken or smoked turkey stock when I have enough bones). I recently switched to induction and gave away my 8- and 12-inch aluminum fry pans which had some life left still, and picked up the 10-inch steel fry pan for smaller cooks on the new induction surface. It's a very flat, nice and thick and heavy bottom. Great ergonomics on the handle, great nonstick capability, heats evenly (tested with a temp probe) across the surface and VERY quickly with induction. Over all, VERY happy with it, and much more usable than the 8" I had before.

I've used this pan for everything from sauteing vegetables to frying eggs, and it performs excellently every time. The nonstick surface remains intact even after several uses, and the pan heats evenly, ensuring consistent cooking results. Overall, the pan offers exceptional quality at an affordable price point.

Edit.... Well they they lasted about another week then after cooking a burger on my induction stove top they both have stuff stuck to about half the pan. And after a week of scrubbing with scouring pad, a solution of vinager and baking soda and soaking, I can't get them to come clean. Both pans are now trash and everything sticks when I cook on them. /End edit I bought the 8 12 and 10 inch pans. They work great on my Induction stovetop. They sit fine and no warping as heat is applied to pan. I have used them for 2 weeks now. We all know that pans start to fail as time goes on. So if these fail early I will update my review. My last induction pans lasted about 5 years and that is about how long all non-stick pans are supposed to last. Do yourself a favor and don't try and stretch the time of usefulness. When you finally do replace the aging pan you realize how nice your food cooks and turns out again. The ONLY reason they didn't get a 5 star from me is the Handle isn't EXCEPTIONAL like every other part of the pan. It's hollow so it doesn't tip the pan off the stove but that hollowness also makes the handle seem cheap. It not EXCEPTIONAL for a 5 star rating, but it's perfect for cooking.

I bought an induction stove and Wirecutter made me buy this. It is not sticky. It is the opposite of sticky. One might even call it non-stick. I make eggs in it, mostly. They stick a little, sometimes, if I leave them in too long. That's on me, though. I should pay more attention. My dog is really tall, though, so I have to watch out for him. The whole thing about induction stoves is supposedly they don't get hot, because they're just, you know, magnets? But then they do actually get hot, is the thing, and when my dog pokes his long snoot over the top - a constant issue - I have to fuss him away so he doesn't burn himself on my otherwise excellent Tramontina -inch Non Stick Small Frying Pan.

We got a new induction cooktop, had to throw away our old pots and pans. Someone gifted us some nonstick ceramic pans because they were induction ready. You know, the copper colored ones you can get in Walmart. So ceramic nonstick aspect is pretty meh. But they were really terrible for heat distribution. On my pancakes, you could tell immediately where the measuring element was - it left circular burn marks. So we ordered a couple of induction-ready Tri Ply Tramontinas. OMG. The difference was immediately obvious. They are more non stick. Fine. Easy to clean. Good. But the heat distribution. Ahhh! So nice! Pancakes the same even browning all over. And pretty inexpensive for what you get. These aren't $150 pans, they're fifty bucks. Totally worth it.

as advertisted. Even distribution of heat. Easy to clean.

Excellent quality. Attractive and induction ready.

Very good quality, and the look is impressive. Perfect kitchenware

Not sure about longevity but after the first few uses, I can say that this is the BEST non-stick pan I've ever used. I haven't had a non-stick for many years (use well seasoned cast iron) but I wanted to get one for convenience. I'm so happy I did some reviews and ended up discovering this pan. Can use on induction and it goes in the oven too. Nice streamlined design and a wide bottom surface with a low edge. Just what I need for omelettes and pancakes.

I've used this for scrambled eggs, grilled cheese, everything that can stick BUT IT DOESN"T! Wipes clean with a piece of towel paper and you're good to go. Beats my All-Clad easily.

It's a well-made frying pan, very slick and also induction ready. But it has the smallest cooking surface I've ever seen on a "10 inch" frying pan, due to an extremely tapered rim. I'm taking a star off because it's essentially a 8 inch frying pan being sold as a 10 inch model. While it technically measures 10 inches+ in diameter at the top rim (10.5" actually), the flat cooking surface is only 7.5"/19 cm in diameter (!!!). I'm used to getting 8-9 inches of usable diameter for this size of skillet. It's a frying pan, so you're going to be using the bottom for frying, not the sides of the pan. if my math is right, the frying surface has about 20% less usable area than a normal 10" frying pan with an 8.5" bottom. Or put another way: if your normal pan can fry 4 eggs for brunch, you will only be able to comfortably fit 3.