What is Reddit's opinion of Tramontina Professional Fry Pans (8-inch)?

From 3.5 billion Reddit comments

I use this guy (https://www.amazon.com/Tramontina-Professional-Nonstick-Restaurant-Aluminum/dp/B009HBKPD0/ref=sr_1_1?s=kitchen&ie=UTF8&qid=1487821426&sr=1-1&keywords=tramontina+8+inch+fry+pan) Costco has it in a set with the 12" one for $30.

These restaurant pans tend to last me 5 or 6 years.

Honestly speaking, I wouldn't just "buy a set of pans", I'd get them piece by piece by getting the ones I wanted on sale.

I also want to point out that true non-stick is the teflon-related coating, and they are temporary. They simply do not and cannot last. I've got a great quality teflon pan that is still doing great 5 years later, but that's because I treat it very very carefully.

For the non-stick frypan (the egg pan) I like either the 8 or 10" Tramontina. https://www.amazon.com/dp/B009HBKPD0/ These hit a great point between the $10 cheap shit and the $100 All-Clad expensive shit.

And... that's the only non-stick pan worth owning, because a little "sticking" is an important part of cooking (makes fond) so various levels of non-stick are preferred to allow a little stick.

I also use:

• Cast-iron fry pan, seasoned occasionally (the egg pan gets coddled and treated with delicacy, the cast iron gets beat around and used with all the tools and all of the rules that I can't on the nonstick)
  
• Enameled cast-iron dutch oven (I use le crueset which is $$$, like Staub, but the Lodge at $60 is also a great cooking device, and the enamel is pretty non-stick. Takes elbow grease and vinegar/bakingsoda to clean tho)
  

Those three you can get for cheap (if you're going lodge. The three above are like 30+60+15 --- about $100 in so far and we can already cook basically everything we need on a stove and all three are various levels of non-stick)

From here, things get pricier. We want to add stainless steel, and stainless steel is a lot more expensive to make pans out of than cast iron. A stainless steel fry pan (sticks more, but frys many things better) start at $50 for a good one. Tramontina from above makes an all-clad knock-off that's great.

Also want to consider the stainless steel sauce pans. Again, good ones run about $50/pan. All-Clad runs $100/pan. You'll probably want a small and a medium, or something like that.

From there you can just add a pan here or there when you find a deal or find something you truly need.

For $500 here’s what I’d get:

enameled cast iron dutch oven $80:

https://www.lodgecastiron.com/product/enameled-dutch-oven?sku=EC6D33

8 inch non stick fry pan $25:

https://www.amazon.com/dp/B009HBKPD0

12 inch stainless steel skillet $130:

https://www.amazon.com/dp/B00FUF5K8W

12 quart stock pot $60:

https://www.amazon.com/dp/B01M7RNBZA

3 quart pot $50:

https://www.amazon.com/dp/B00JAQ5NC0

2 quart pot $35:

https://www.amazon.com/dp/B00JAQ4DNU

12 inch carbon steel skillet $90:

https://mauviel-usa.com/collections/all-products/products/m-steel-round-frying-pan?variant=32878837956661

That covers almost everything. A lot of people recommend cast iron skillets over carbon steel but I use my carbon steel way more because it’s lighter and easier to handle. I don’t notice any difference in cooking performance between the two and care and maintenance is the same.

For $500 here’s what I’d get:

enameled cast iron dutch oven $80:

https://www.lodgecastiron.com/product/enameled-dutch-oven?sku=EC6D33

8 inch non stick fry pan $25:

https://www.amazon.com/dp/B009HBKPD0/ref=cm_sw_r_cp_api_glt_fabc_XBHB3XYYQ13CDTVXXXV0?_encoding=UTF8&psc=1

12 inch stainless steel skillet $130:

https://www.amazon.com/dp/B00FUF5K8W

12 quart stock pot $60:

https://www.amazon.com/dp/B01M7RNBZA

3 quart pot $50:

https://www.amazon.com/dp/B00JAQ5NC0

2 quart pot $35:

https://www.amazon.com/dp/B00JAQ4DNU/ref=cm_sw_r_cp_api_glt_fabc_G8DTZ5QM2XYJVFGEGJP0?psc=1

12 inch carbon steel skillet $90:

https://mauviel-usa.com/collections/all-products/products/m-steel-round-frying-pan?variant=32878837956661

That covers almost everything. A lot of people recommend cast iron skillets over carbon steel but I use my carbon steel way more because it’s lighter and easier to handle. I don’t notice any difference in cooking performance between the two and care and maintenance is the same.