Buy Download Professional Nonstick Restaurant Frying Pan Size: 8"s

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List Price: $35.00
Sale Price: $24.95
Today's Bonus: 29% Off

I have a few of these pans ranging in sizes and I really like them because they are similar to what we had as pans in the restaurant industry. Good weight, handle, etc. I wish they had matching lids..maybe they are out there?

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Use this every day....perfect size...cleans up great. I would definately recommend this pan for anyone, great price, and a great product.

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I cook primarily on high quality clad stainless steel, carbon steel and cast iron. However, for some things, only true nonstick will do. That's where these frypans from Tramontina enter. I use them primarily for stir frying and sautéing vegetables. They're unsurpassed for omelets and scrambles, too. I fry my eggs on carbon steel crepe pans, but my dude prefers the 8" Tramontina.

They're quite substantial, made of thick, heavy aluminum. They strike an almost perfect balance between responsiveness and heat retention. The pans are heavy enough that even the smallest 8" pan isn't the least bit tippy, despite having a relatively long, heavy handle. They're also light enough that I can toss vegetables and rice with one hand. That's the beauty of aluminum. Even when it's quite thick as these pans are, it is very lightweight.

The nonstick coating is far superior to other inexpensive pans, and I consider these in that category. I'm not gentle, have been known to use metal utensils (almost exclusively) and mine are still holding up well. My pans are 6 years old and still very much nonstick, although they do require a bit of oil now. Not much, just a little, and only for eggs. Everything else slides right out of the pan. The only problem I've had has come from family members who think it's fine to heat empty aluminum pans on med-high or high. It's not, and mine have warped as a result of this abuse. I've replaced the 2 warped pans and now jealously watch when others cook.

If you treat these pans right, and follow the cooking/cleaning instructions, you'll get many years of happy cooking from them. Use wooden or silicone utensils, nothing higher than medium heat when the pan is dry, and hand wash.

My only complaint is that these pans are solid aluminum and will not work on an induction cooker, which has me shopping for replacement pans as I make the switch from electric. If you know of any heavy quality nonstick for induction, post a comment, please. I'm going to miss them!

Honest reviews on Download Professional Nonstick Restaurant Frying Pan Size: 8"s

I had the 8" pan and loved it because it required absolutely no lubrication so I ordered this size. After you've used it you can just wipe it out with a paper towel. And it is a lot less expensive than most other good fry pans.

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Bought this pan because it was the only one in the kitchen supply section that was Made in the USA. Sad decision.

It takes a very long time to heat up enough to fry or scramble eggs. 5 minutes on medium heat just to get the cooking started. 3 minutes later, the whites around the yokes are still raw. (For comparison, my T-fal pans function flawlessly at 3 min on low-medium and cook within 2 minutes.)

The design is both dangerous and flawed. Dangerous because the silicone cover on the metal handle is short and it is easy to over-reach and touch the hot metal. (I am a woman with an average size hand.) Flawed because the three rivets inside the pan, on the side of the cooking surface, trap food.

Wish it was good quality so that I could support American-made.