Tramontina Cookware - Good Stuff?
I recently received some restaurant quality Tramontina cookware, but I can't seem to find info. on the specific pieces I have. There are 4, tri-ply clad, 18/10, 16cm pans with two riveted handles and 3, tri-ply clad, 18/10, 20cm pans with two riveted handles. All are magnetic induction and were made in Brazil. What are the advantages of tri-ply clad cookware? I plan on using it on a gas cooktop. Can I do that, even though it is magnetic induction? Also, is this considered high-end cookware and is it non-stick? I don't even know the cost of my pieces (no lids). Any info you can offer would be greatly appreciated.
Add a comment:
Previewing your comment:
HTML Hints
Some HTML is OK: <a href="URL">link</a>, <strong>strong</strong>, <em>em</em>
Comment Guidelines
Post whatever you want, just keep it seriously about eats, seriously. We reserve the right to delete off-topic or inflammatory comments. Learn more at our Comment Policy page.
If you see something not so nice, please, report an inappropriate comment.
Start Talking!
Need a question answered? Have advice to share? Start a Talk topic now!
Sign up to get your questions answered and share advice.
14 Comments:
Cook's Illustrated rated the Dutch oven as an excellent and affordable alternative to Le Creuset's. So I went to WalMart (!) and got one, a smallish one, and use it and love it. I've used it on my gas cooktop and also in the oven with success each time.
moibec at 6:26PM on 10/07/08
Tri-ply pretty much means you've got 3 layers, and in this case we're talking about metal. Whether that's good or not depends on what the metal is, exactly, and how thick the layers are. Generally, there's stainless inside the pan so it's nonreactive. Outside could be stainless, aluminum, copper...the inner layer should be something that conducts heat well.
As far as nonstick, it depends on what's inside. Does it look like a teflon or other coating, or is it stainless?
I've seen Tramontina products, and it seems they carry a wide variety of qualities, just like most other brands.
The fact that it's magnetic induction just means that it will work on that surface. I can't think of anything that would work on MI that wouldn't work on gas or electric.
dbcurrie at 6:29PM on 10/07/08
I have a Tramontina 5-qt saute pan that I love. It's stainless copper core and weighs a ton. It's been great, nearly on par with All-Clad, especially when you consider the vast difference in price points. I believe I paid less than $50 at Costco for this pan about two or so years ago. It's pretty, it's durable (I'm an abusive cook), and it's incredibly versatile.
The only complaint is how heavy it is. I'm a fairly petite woman, who's not getting any younger (or stronger), so when it's full, it borders on dangerous, even with the helper handle. I've had some close calls, so in that respect, I'd prefer that it didn't have the copper core. Otherwise, I think their stuff is surprisingly high quality.
And, as an added bonus, I'm pretty sure it would be much better self-defense against an intruder than the stereotypical cast iron!
LoCo at 7:05PM on 10/07/08
I'll be honest...I've never handled a piece of Tramontina equipment I didn't love. They're heavy in the hand, durable, and they don't hold stains.
@LoCo - But the cast iron would make that signature *CLANK* right? :D
therealchiffonade at 7:50PM on 10/07/08
I have the one from costco too. I am such a pot and pan whore. I have a bit of this and a bit of that and a buttload of Calphalon. I think that being observant and getting a good deal on pans you love is part of the work acquiring your tools. Pots and pans are you cooking tools.
JerzeeTomato at 8:30PM on 10/07/08
@db - The pans are definitely stainless, inside and out, but I haven't a clue as to the middle layer. I'm used to a teflon surface, so I will have to adapt to a somewhat different cooking style. The pans in question are well-used in a restaurant MI application, but look brand new. They were part of a chef's 'create on demand' station. So I guess I can infer that the quality is pretty good.
And yes, @LoCo and Chiff, I could take out rebel forces invading my kitchen with a good clunk on the head with any of these pans. They are WAY heavy. @Jerzee, even my precious Calphalon humongous teflon pan is way lighter than these suckers.
I,too, have a mish-mash of pans that I love for one reason or another. But...never cooked with tri-ply all-clad. I guess my challenge at this point is how to cook on a non-teflon surface (other than cast iron). I made spag sauce years ago in a stock pot and almost ruined pasta for 200 people! Da! Can you spell non-reactive??? LOL!
Might I actually be able to create fond with these pans? (Countless visions of fond and white wine dancing in my head! ) If so, I am in sauce heaven. I still could use advice when using stainless as to how you can get foods to not stick and not burn at the same time. Maybe a better question for me to ask is that now that I have a more diversified cookware selection, what do I cook in what and when?
Josdean at 11:31PM on 10/07/08
I have a couple pieces of tramontina equipment--an 8" sautee(i think, it may be 9", but whatver), and an 11"(again, maybe 12") skillet. Both have great non-stick and have held up really well to abuse...additionally, most of their pieces have thicker metal, meaning better heat dispersion, which of course means faster, more consistent cooking.
so yeah, definitely a recommendation.
rasellers0 at 2:43AM on 10/08/08
My chili pot is a Tramontina (bought at Wal-Mart when I was too broke to shop anywhere else!) & I love it. Then again, I only use it for chili or beans. (No, we do not put beans in our chili in these parts ;) )
KitchenHawk at 11:29AM on 10/08/08
I have 10 inch and 8 inch Tramontina "Professional" pans. They have a non-stick coating. Might be the same line that rasellers0 is posting about.
Decently thick aluminum. Not sure if there is any kind of core metal. Has fairly good heat distribution and heat up speed on both gas and electric. The non-stick coating works excellently and has held up well (though I use silicone coated utensils...so it hasn't been abused too badly).
They were at most $40 for both together at Costco. So I'd recommend them.
wunami at 10:12PM on 10/08/08
@Josdean, once I started using good quality stainless steel pans, I wanted to kick myself in the head for not spending the money sooner. With the heavier pans, you get a better distribution of the heat, so you don't have hot spots and things tend not to burn. Yes, you can make a lovely fond that lifts up nicely when you add your wine or whatever to make the sauce. Unless you've burned something to charcoal in the pan, they're not hard to clean, either.
The rule is to heat the pan first, then put in the oil, and when that's hot, add the food. Honesly, sometimes I add the oil when the pan isn't hot enough yet, and sticking and burning still isn't a problem with a good pan. It would probably be better if I wasn't being impatient, but it's not a tragedy, either.
dbcurrie at 2:06AM on 10/09/08
I am a Brazilian and had no idea that Tramontina cookware was being commercialized in the U.S. - how great!
I have been using their pots and pans for as long as I can remember and they are wonderful. I have a large set of pots and pans that I got as a wedding gift almost 4 years ago and I've used them everyday ever since.
The triple layer on the bottom of the pans conducts heat really well and also fast, so you'll probably cook over a medium or low heat most of times. And after the cooking is done, the same triple layer will maintain the food warm for a long time.
Patricia_Scarpin at 8:11AM on 10/09/08
Yeah, the Tramontina stuff I've picked up has always been great quality for the price. I've not been disappointed with any of it.
worldcupfever at 12:12PM on 10/09/08
Tramontina's pots and saute pans are great. I have a very large stockpot from them that cost a fraction of my much smaller All-Clad stockpot, and I like it just as much. It's sturdy, heats evenly and cleans up beautifully. I also have a few of their non-stick skillets and love them too. The silicone handle cover slides off so you can use them in the oven as well. They've lived through years of not the most careful use here and have stood up very well.
teslaca at 6:52PM on 10/09/08
Thanks for all of your comments. I'm going to confidently use my new saute pan tonight for the first time to make lemon chicken with white wine and caper reduction. I feel like a kid in a candy store :-D Thanks again.
Josdean at 12:18PM on 10/11/08