Tramontina Tri-Ply Clad Stainless Steel 6-Quart Braiser Pan with Glass Lid, Induction-Ready, Dishwasher-Safe, NSF-Certified, Made in Brazil

Last Christmas my wife got me a 10" tri-ply stainless steel skillet made by All Clad. I was so impressed with the performance that I went out and purchased an All Clad 12" tri-ply stainless steel skillet. I decided that I needed to replace my entire set of Analon non-stick cookware that I purchased 20 years ago. Non-stick cookware in regular use should be replaced about every 5 years. The set included three skillets (12", 10" & 8"), one saute pan (10"), three saucepans (3 qt, 2 qt and 1 qt), one soup pot (4 qt) and one stock pot (8 qt). I used every piece of this set regularly, and I was very satisfied with it. Analon even cheerfully replaced the 14" skillet when it became warped.So, what has this to do with a Tramontina 8 qt tri-ply stainless steel stockpot? Frankly, if I had the money, I probably would have replaced my well-worn Analon cookware with made-in-USA All Clad. But I to do not have the money. And even if I did have the money, I am not a good enough cook to justify purchasing an expensive set like All Clad. Tramotina is less than half the price of All Clad. Does it perform as well as All Clad? Probably not. Would I notice the difference? Again, probably not. I love made-in-Brazil Tramontina. In addition to the 8 qt stock pot, I replaced all of the Analon pieces with Tramatina, except for the two skillets. It is beautiful cookware and performs very well indeed. The stock pot is substantial (i.e., heavy) tri-ply stainless steel. Of course, being stainless steel, it doesn't rust. And food will stick if you don't grease properly.Since I have been using tri-ply stainless steel for about 6 months, I will pass on what I have learned First, get a good cooking spray. Pam is very good and readily available. My favorite is Vegelene, which you can get online from King Arthur Baking Company. Except for boiling water, you should always use a cooking spray (spray, then wipe gently with a paper towel), even if you are using another oil or animal fat or both. I even spray the saucepan when I make oatmeal. Clean up is much easier. With stuck on food or burned on fond, bring some water to a simmer, then cover off heat and wait for 15 - 20 minutes. Everything will come off easily. If it doesn't, repeat the process. You should also have on hand a scouring pad like Scotch Brite, Barkeepers Friend non-abrasive cleanser, and white vinegar. That is everything you will need to keep your stainless cookware looking it's best. The pad and cleanser are obvious choices. The vinegar is for removing "rainbow" stains. You will know these stains when you see them. Wetting down the stains with vinegar, then wiping out the pot and rinsing will take care of those stains.You will enjoy Tramontina cookware. The 8 quart stock pot brings the water to boiling amazingly fast.

Everyday use for Eggs, Broccoli, I bought this on the used side and I just wish it had two short handles, but that seems impossible to find on any 4qt , I've looked at All Clad, Misen, all have a long handle, and the opposing handle on this one is quite useful. If I were to add other pans, 3ply or 5ply from other brands in different brands, they all match reasonably well. Unless you get brushed stainless. This has a clear top so you can see the water boiling. For just boiling water, as I do. This is definitely the best value and a work horse with all things considered. I couldn't take any stars away, unless you want to spend more than twice the price for essentially the same performance albeit possibly a stainless top. I'm happy with mine, I've been cooking with it since day 1. Definitely recommend, even if you plan on adding other brand pans for more money, they all work well together if you ask me. Cleaning them is on my short list and has also been super easy.

So we replaced our gas range with an induction range and we needed all new cookware. I’m the type of buyer who does my research and after comparing 6 different pot and pan sets (weight, price, reviews, pieces in set, ply) I finally settled on these, and I am very happy I did!First, they work perfectly on our induction cooktop. No issues at all. Sometimes they do make a noice (subtle clicking) when heating but this is something you get used to with induction.The pans heat quickly and evenly. No hot spots.The pans are well made with riveted metal handles so are oven safe. Nice feature when finishing something in oven. The pans clean up beautifully. Sometimes I may need to use a little Bar Keepers Friend and some elbow grease, but the results are beautiful and I much prefer this to dealing with nonstick. I also really like the glass lids—something my old set had and I wanted with my new set. The only downside (if you can call it that) is that because they are a quality weight pan, they can be heavy, especially when full. Just something to keep in mind if your hand or wrist strength is an issue. Overall, I couldn’t be happier with this set and would recommend them to anyone looking for an induction ready cookware set!

I use these on a Frigidaire Induction cooktop. They work great and heat up fast. As with all stainless steel pots and pans, careful heat control is critical. Barkeepers Friend cleaner works great - I use a little cleaner after almost every use and follow with detergent. So far they look like new after a few months of use. I also purchased a larger 12 quart pot for big groups. I find the single pot handle of the larger pots hard to handle during pouring. The smooth finish makes it slip - you need a good grip to pour food out of the pot - considering the weight of the pot and the content.

10 piece set, with glass lids;Very nice pans, but several points where functionality could be much better:- biggest problem is handle shape. the handles are VERY rounded, and their point of attachment on the pans is not super wide. So, the heavy pots/pans, especially the wide ones, are difficult to keep straight and/or flip, because they turn around in your grip way more than a flatter/concave handle would, and more than a wider attachment point handle could- Both pans and handles are heavy, so the small sauce and fry pay easily bumped/tip over because the pans do not greatly outweigh the handles, especially when they are empty.- lid handles heat up, be prepared to have hot pad available to touch them. Not unexpected for these pans, but some brand types have rubber/plastic ledges on lid handles that solve this issue. Pot/pan handles heat up too, but not generally to the point that you cant hold them bare-handed