T-Fal Pro Tri-Ply Stainless Steel Sauce Pan with Lid, 2 Quart Saucepan with Lid, Induction Pot, Oven Safe 500F, Lid-350F, Fast & Even Heat, Professional Quality & Durability, Silver

I bought this specifically for searing ribeyes on a portable induction cooktop, and the results are incredible. The tri-ply construction ensures even heat, delivering a pristine, dark crust every single time. If you’re looking for steakhouse-quality results at home, this pan is a cost effective must-have. It’s heavy-duty, handles high heat beautifully, and has become my go-to for serious searing. You don’t need to polish it every single time before use to get great results. It’s durable, easy to clean, and the 12-inch size is perfect for larger cuts of meat.

I had been using Teflon pots and pans for a long time, was scared for the change but finally decided to get rid of them. I’ve been using these stainless steel sets everyday for over a week now and I LOVE them! From my research, seems like tri-ply stainless steel works better with a gas stove like mine for even heating, so decided to get these t-fal sets. At first I was skeptical because the price being low compare to other tri-ply stainless steel but it’s high quality, beautiful sets. It’s a bit heavier compare to my previous teflon t-fal sets but I like that I don’t need to hold the pots and pans when I’m cooking especially when I stir. The pots being heavy, I love having their pour edge, definitely less mess. I also like the fact these handles don’t get hot unlike the reviews from other stainless steel sets I considered buying. But the handle for the lids tend to get hot. So far totally non stick from eggs to some meat I marinated including sugar. The trick I learned for making them non stick is to heat up the pan for a minute or more and do the water splash test. The droplets bounce around like in the video, it’s ready. I usually turn down a heat, put avocado oil or butter, move the pan around to make sure the bottom of the pan is completely layered with the oil, then bring up the heat again right before I add the ingredients. Surprisingly I don’t need to use a lot of oil, about the same amount as I used to use for my teflon pans. The cleaning definitely takes longer than teflon ones. After the pan cools down, I add some dish soap and water then leave it about an hour. Scrub it with a dish brush from ikea to get rid of the food then add more dish soap with my regular dish sponge and usually everything comes off. If there are still some stubborn food or oil residue especially on outside of the pan, I sprinkle bar keepers friend and scrub with scrub daddy. It’s been only a week but so far I love these sets and so glad I decided to get these as my very first stainless steel sets.

Very good quality steel and works as one would expect from a good steel skillet. Good heat distribution , Doesn’t stick (see below) and cleans well To avoid sticking, you should heat it for a few minutes then put a few drops of water in it. When the few drops look like shiny pearls and slide around like tiny pebbles , it means things like meat, eggs etc will not stick!

Buckle up. Grab a beverage, maybe a snack. I'm wordy and this is a long one. I've needed a new cookware set for a long time, as my old nonstick set had been used for far, far too many years past when it should have been. It had long since lost it's slippy qualities, was scratched and banged up and needed to be retired. Or buried. I shopped around for months, trying to decide if I wanted nonstick or stainless, and after much back and forth and many debates in my head, and many YouTube videos of reviews, how to's and the pros and cons of both, I decided that another set of nonstick cookware would be a huge waste of money, and that stainless was the way that I wanted to go. Once I had the type of cookware that I wanted nailed down, next came the decision of what brand should I buy? I knew that I wanted fully encapsulated tri (or five) ply with long, comfortable handles and preferably stainless steel lids. Next consideration was price. Mama's on a budget. A tight one. I have been mooning over the higher end sets for what seems like forever, trying in vain to justify their rather exorbitant price points to myself when I ran across the listing for this set. Hmmm... full tri ply, long, comfortable looking handles, a nice, big assortment of pans, all of which are sizes I use on a regular basis. On to my wishlist it went, while I continued to over think it. (I'm the queen of overthinking. Seriously, where's my crown? 👑) One day I saw that this set was on sale, and I knew that the stars had aligned, and that was my moment. I pounced. It arrived quickly and as soon as it did, I brought it in (okay, I had my grown son haul it in for me... same difference) and unpacked it. There was a LOT of packaging (most recyclable, some compostable) and the cookware was securely and safely packed in layers, with plenty of cushioning, and it arrived in impeccable condition. This cookware is very sturdy, and while the body of the pans are stainless steel, I'm guessing that the handles and rivets that attach them are aluminum. !!!! I will say, the composition of these pans, including the handles and rivits should be part of the listing so that customers can make a fully informed decision. !!!! These pots and pans are weighty and very sturdy, the handles are secure and the build quality feels really good. I can't compare this set to any other brands, since this is my first set of stainless steel cookware. Okay, let's finally get to why we're here, shall we? Performance. These pans heat up evenly, retain heat very well and are responsive to changes in burner settings. I cook on a gas stove, and I usually use low to medium burner settings. These pans take longer to bring a full pot of water to a rolling boil, but once it's there and food is added, the water gets back up to a boil fast. For frying and sautéing, the secret is to heat the pan up properly before you add oil, butter and food. The best way to know if your pan is properly heated is to flick in a little water. If it bubbles and evaporates right away, the pan isn't hot enough. Let it heat until the water drops form into spheres and glide around on the surface, as if they are floating on a layer of air. They are! Once the pan is there, it's ready to go. Cooking on stainless is a bit of a learning curve, especially if like me, you've used lightweight nonstick cookware for a long time. Give yourself some grace, wade in and go for it. It's not as scary as I thought it would be, and I've settled in to really loving cooking with these pots and pans. I even fry eggs in these fry pans, and they slide around and come out perfect, without sticking. I know what you're thinking, "What about cleanup? I am NOT going to spend my life soaking, scrubbing, scouring nasty, stuck on food out of my pans, every day!" I hear you. The beauty of stainless steel is, it's amazingly easy to clean. No, I'm not blowing smoke up your... you know. It's true. When I heat my pans properly, use food lube, I like avocado oil, sometimes I add some butter, especially for eggs, and keep an eye on things, I don't have much sticking. When you're done cooking, you must let the pans cool before washing them. If you shock them by dumping them under the faucet when they are screaming hot, you can warp them. One they cool, you can load them in the dishwasher, if you like, as the edges are sealed. I just wash mine by hand, I don't like putting my cookware in the dishwasher and I don't want my handles or rivets to oxidize. A little hot water and dish soap, if there is food residue or a little sticking occurred, I just soak them for a minute or two, while I'm washing up my utensils, then I grab my dish brush, do an initial once over, dump out the water, grab my sponge, add a little Dawn Powerwash, give it a good going over, rinse, dry and done. I rarely have to scrub hard much, at all. I did have to use a little Barkeeper's Friend on a fry pan I overheated, but that was user error. *** White mineral buildup and "rainbowing" are normal with stainless steel. I usually ignore it but when it gets to where I don't want to look at it, I just pour in a little white vinegar, let it soak and swirl for a minute or so, dump the vinegar, do a quick wash and dry, and the pan looks new-ish again. Easy-peasy. *** TL/DR Section. What do I like about these pans? They are affordable, fully clad tri ply, sturdy, weighty and feel well built. Once you get the hang of it, these stainless steel pots and pans are easy to use, easy to clean and they look lovely in my cabinet and on my stove. What I'm not wild about but can live with: The glass lids. I would have preferred stainless lids, but the glass aren't a deal breaker. Aluminum handles and rivets. Stainless would have been better, but at this price point, I get why they are what they are. I don't cook on the handles, so I don't really mind them, all that much. The bottoms of my pots have scratches from the burner grates on my gas stove. I'm a little peeved about it but it's unavoidable, and I'll get over it. * I don't find these pans to be very heavy, but they are weighty. If you have difficulty lifting, moving, and cleaning heavier weight pots, this set may not be your cup of tea. * I've been using these pots and pans for a few months now, and I am happy with them. If you're looking for a nice, fully clad tri ply set of stainless steel cookware and you're on a budget, you could do a lot worse than giving these a go.

Perfect size for family meals, well-made, and cleans up easily. Happy with the purchase.

Good quality, heats evenly and does everything I expect.

Great weight. Not thin. I have learned with stainless steel to heat the pan first. The material then closes pores. Then put in your oil and good, so your food does not stick.

Got some heft to it. Feels very solid. This will last forever. I only use it for liquids so I can't speak to heat distribution or stickiness--but it is stainless so it will stick unless oiled properly. Poached eggs, gravy, stuffing, boiling/simmering any liquid--all good. Dishwasher safe is all I buy.

Not as described, sticks and lowest quality i’ve ever seen. Would not buy them for free

Me tome mi tiempo en escribir una reseña para hacer que valiera la pena. El alto nivel del acabado y los materiales es lo primero que se nota, el mango es súper cómodo y al menos para mi gusto el peso está perfecto, al momento de la limpieza tenía mis temores de usar fibra para limpiar la grasa, pero aún y restregando con fuerza el acabado sigue pulcro. No es algo fácil de usar y requiere de los mismos cuidados que otros recipientes de acero inoxidable, pero los resultados son excelentes: cortes de carne sellados a la perfección, huevos estrellados con una ligera costra y vegetales salteados en su punto. Compra 100% recomendada

Best set for home

nothing better than stainless steal pots and pans they last a lifetime and clean up easy

Big pan for more gyoza to be fried. Not so good point will be my IH cannot cover the whole 28cm.