Le Creuset Iron Handle Skillet vs Tramontina Gourmet Tri-Ply Clad 12-Inch Fry Pan

-> Food will cook fine at medium or lower heat, and the skillet retains heat very well as it is cast iron under the enamel. -> I can even sear Ahi Tuna Steaks at medium heat on this product provided I use enough oil 2. It cleans fairly easy and is "quasi" non-stick, but is no way near comparable to real "non-stick" skillets. -> If you expect the same non-stick performance as Teflon or similar products, then you will be disappointed

Also cleans easy after cooking if you let it cool and let it soak with a little water in it while you are eating. I may get another one to be able to cook twice as much.

For the price of this skillet you can have all the cookware you need for 3 generations. Just saying. Cast iron, needs higher heat to avoid eggs sticking, little more time in pan than non-stick. All you need is a truly smooth bottom pan (Lodge has a ridge on bottom) to use on most all cook surfaces

However the handles get very hot. Now if I put it in the oven I'd understand them being so hot. But they conduct heat too well, my Misen pans don't have this issue. So I only ordered the 5qt Dutch oven, I really just wanted a pot to boil water for spaghetti in

While that is very likely true in 90% of the cases, it is hard to respect a company which advertises a warranty with no intention of ever standing by it. "Normal Use" is even listed as a disqualifying exigency. In short, for *some* foods like eggs, it's almost twice the hassle of using a cheap non-stick skillet which costs 1/5th as much, but that's the price of not poisoning yourself with polymers, and in some instances this pan will impart superior texture to the food it cooks. It will also look outstanding in your kitchen

Several customers have pointed out that many of the reviews for this model 12" pan are actually reviewing the prior model which had a larger cooking surface and lower differently shaped sides. This has disappointed several people, understandably.

Get the pan hot, add the fat and then brown your meat or veggies. Wait till the food is easy to lift away, then turn whatever you're cooking. You cannot turn the food instantly like you do with a cheap pan, you have to wait until the food easily releases and is ready to be turned. Cheap pans cook extremely quickly because they don't have good heat distribution

The pan seems to have even distribution of heat. Besides being the perfect size the stainless steel makes clean up a breeze. A glass cover would be nice instead of the stainless cover but it is definately not a deal breaker. In my opinion the pan is well made and should last for years of daily use verses a cheaper lightwieght pan that needs replaced on a yearly basis

These pans are, without question, the best frying pans I have ever used. I first encountered them in the care of a roommate who was gifted two of them upon graduating culinary school. The special enamel coating is unlike any pan I have ever used: it is not a traditional "non-stick", nor is it a plain cast iron. It is a unique enamel formulation that, over a short period of time, acquires a patina which offers the best of both worlds

It may cost over twice as much, but spring for the all-clad. Your 12" skillet is your primary workhorse. Splurge on it. My tramontina is now relegated to frying bacon at the deer lease, where I just need a cheap magnetic pan for the portable induction burner

That’s also why when cooking delicate things like eggs I actually shut the burner off halfway through as the skillet will retain its heat for quite some time. 4 - I got the pan in the photos about a year ago and it cooks food just as great today as it did the first day. My pan hasn’t developed the patina that is mentioned but I tend to throw mine in the dishwasher after wiping it out which will slow that process. 5 - And being able to throw this in the dishwasher if you’re feeling extremely lazy is something you’ll never be able to do with regular cast iron

Unfortunately had to return because i received the incorrect lid. Make sure you get the stainless steel lid, because the glass can only withstand so much heat in the oven

Let the eggs sit outside the fridge for 10 minutes or so to take the chill off 4. Once the pan's heated, throw in a small amount of butter or oil and let it come to temp and coat evenly 5. Add eggs The big thing is heating slowly and using fat - not sure how much the other steps help, but they can't hurt. In any case the result was great - I scrambled the eggs right in the pan and had zero sticking

Crafty switcheroo by this seller. The 14 pc from Sam's costs $100 less (than we paid) but may be of equal or greater value to the 12 pc Gourmet. We looked at replacements for our 15-year old Teflon set that we got on our wedding registry. We looked at ceramic and other non-stick options but settled on stainless steel as a safer and longer-lasting option

I was searching for a healthy, nonstick cooking option that was durable and high quality. I decided that my health was worth the price after much research. I bought this skillet along with another ceramic product and use this one the most. I can put it on my induction stove top, I can cook in the oven, I can make quick meals and avoid sticking

Zero sticking. Not even a little bit. I'd expected a little trouble but there was none at all: absolute perfection. I couldn't be happier with my purchase

I'm ticked off that Le Creuset doesn't stand behind their products. I'm ULTIMATELY ticked off that now this couple years later this stupid pan that doesn't serve it's only purpose is heavy and constantly in my way of my other useful pans..

The pan I received (end of 2021) was heavy-weight and made in Brazil. The fit and finish were good to excellent. The bolts and molding grill grate were all very well fabricated. Using the pain itself was a breeze, and the heat distribution was indeed both quick and even given the aluminium core

but came off easily when washed. As for the size - perfect for 2 large eggs if you're scrambling, frying, or making an omelette. However, a fritatta to put in the oven could probably be made with up to 4 large eggs. Bottom line - if you're thinking about buying it, go for it! I think it was a great investment and I just hope that with good care I can keep this pan performing and looking new for many years

I bought the 14 piece set and everything is awesome except for the shape of the 12" Frying Pan, which is why I'm putting the review under this rather than the set. The frying pan has an almost wok-like curvature with a relatively small flat surface area for cooking. The pan would be good for stirfry, but not really for searing more than 2 or 3 steaks, burgers or chicken breasts or anything else that requires a larger internal flat surface area.