Serious Eats: Talk
Tramontina Saute Pan
I was reading here a few weeks ago about an All-Clad sale. I think it was in the northeastern US, kinda far for me to go, and I seem to remember someone saying that Tramontina fry pans were a very close second to All-Clad.
I bought a 12" Tramontina skillet yesterday and sauteed a few small steaks in it at medium-high heat, then deglazed the pan with a few tablespoons of room-temp wine.
After dinner I washed the pan out, after it had cooled down, and I noticed this morning that the freakin' thing had warped! Anyone else had this problem?
In hindsight I guess I shoulda just broke down and bought the All-Clad.