80116/007DS Gourmet 18/10 Stainless Steel Induction-Ready Tri-Ply Clad Fry Pan, 12-Inch, Stainless by Tramontina

Absolute top tier stainless steel pan, has great heat distribution, proper riveted handles, nice and smooth edges where the different layers meet and a good thick bottom for decent heat retention. It does pretty much everything that an All Clad pan can do for half the price, maybe the All Clad has slightly nicer finish and less of a curvature where the bottom part starts curling upwards.

I am crazy about this cookware. First stainless steel pan I can pan fry my rib eyes with a beautiful crust, but still raw in the middle. I am ordering 2 pots on payday! And the pan does not stain and is easy to clean up. To keep the pans shiny, I only use Weiman Stainless steel cleaner and polisher on the fridge and stove!

I wanted a stainless steel pan b/c they’re east and require little maintenance. The NY Times Wirecutter rated this as a good pan, for the price. There are better ones that are much more expensive. This pan was also more expensive in Japan compared to the US.

Very solid, thick nad has weight

I haven't use the pan yet. However the pan is made in Brazil so it's good. The weight is a little heavy though but that's expected for a 3ply clad pan. Seller was responsive to my query as well.

I did a lot of research, and reading of reviews before I bought this. I am not an expert cook by any means, but I knew I had to replace my cookware — non-stick stuff, old, and scratched up to boot — but I was also moving soon, so whatever I bought was going with me. I could not just throw it away because it was "cheap and cheerful," something that would do until I moved. It had to be the best I could afford. It's 18-10 stainless steel, so should last me until I last need it. So, I bought this. And, so far, so good. I have enjoyed using it very much. I do a lot of stove-top cooking to make a dish that can be parceled out for packed lunches throughout the week, so I like this size. Advice is to follow the instructions sent with: Don't go to high heats, and when cleaning it after a cook, don't be tempted to scrub off anything that might stick. Leave it to soak a bit. And then be gentle.