2-Quart Tri-Ply Clad Stainless Steel Saucepan with Lid – Professional Grade, Even Heat Distribution – Induction Ready & Oven Safe Cookware for Sauces and Liquids

Very good pan especially as an introduction to stainless steel. Good value. Good quality. I have used it for almost a year. No issues. Used correctly it hasn't warped or scratched. I always wash by hand. Properly warmed before using it creates a good non-stick surface. I will certainly buy other sizes.

I have had this skillet for about two months and have used it at least once every day. My other non stick skillet is a 12 inch All Clad D5 which was a lot more expensive and is already showing a lot of wear after a couple of years. My experience with this skillet is only on an induction cooktop but I expect that it would perform equally well with gas or electric. Specific features are: heats up quickly and distributes heat evenly, flat, non-stick works great and seems quite durable, relatively lightweight. Curvature of sides makes it easier to “shake and flip” sautéed items. I liked it so much that I ordered the 8 inch version as well. Quality is excellent (made in Brazil— better steel) and exterior remains bright and shiny. If you are looking for a non-stick skillet you will not be disappointed with this series and Tramontina in general.

We purchased this 12" pan with the 8" as a set. Cut to the chase, these pans are amazing. We have a gas stove (for reference). The build quality is 5 star, the steel core heats very evenly and quickly and unlike aluminum pans, does not take a drastic temperature drop when you put food in it to cook. Handles are solid and very smooth shape and easy to grasp and hold. Cleanup is a breeze even when you cook things that can 'stick' during a cooking process. I do have ONE complaint, and that I didn't know about these pans sooner and purchased them much sooner - we messed around with the chemical coated aluminum pans that started failing within 3-6 months of use and who knows what materials were cast off into the cooking. For cooking 'oils' we cook exclusively with butter and or grass-fed tallow. We only use these pans for medium and lower heat, nothing SUPER hot - for that level of cooking I use cast iron exclusively. We hand wash once the pans are cool and only use non-metal utensils. Ive been passionate about cooking for decades and tried just about everything out there and these + my cast iron is the ONLY thing I will now use, period. Amazing pans, lifetime warranty, crazy high quality and cook and clean like a dream.

I've cooked with high-end All-Clad pans, and I can honestly say this Tramontina pan performs at 95% of the level for a fraction of the price. The value is simply incredible. The tri-ply construction provides perfectly even heating with no hot spots, allowing for a beautiful sear on meat and vegetables. It's sturdy, feels great in the hand, and is clearly made to last. Don't waste your money on the name brand; this is the one to get.

It’s a real handy pot. Light, yet heats well and easy to clean. My only issue is the size advertised. This holds just above 4 quarts. I poured in water from a 2 quart pitcher, twice. There’s no way it could handle another quart.

I love these. No joke - I'm wondering why I've 'suffered' for so long with anything but triple-ply, all clad cookware? Heavy duty, excellent quality, lifetime warranty, easy clean up, and even heat distribution all at a VERY REASONABLE PRICE! What's a cook not to like? From Amazon, I've only purchased this dutch oven style stockpot, but from a local "Mom & Pop" high-end cookware kitchen store, I've purchased 2 sauce pots, and 3 frying pans with lids all in the past 2 months. Wow- what a difference from the old Revere Ware (thin steel with copper bottoms) that was my parents set - the one I've been using for over 30 years. These tri-ply, fully clad cookware pieces from Tramontina are a JOY to use! They heat up QUICKLY and the construction is highly conducive to very EVEN heating of the entire pan/pot. I had to get used to that, hence I almost burned a few things! This cookware gets very hot, more so than I had ever noticed with my old wares. This construction makes for the quicker cooking of foods by way of even heat distribution, and I feel that you can achieve better cooking techniques and a higher quality of the dishes you prepare because of it. I was nervous that the stainless steel would be difficult to clean, but no... I'm amazed at how well these clean up if you soak them for a bit. Steel wool soap pads and some polishing agents (like Barkeeper's Friend, for instance), will do the trick if you're dealing with the removal of some stubborn, lingering charred food.