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.

The Plus: Heavy duty construction without heavy weight. Amazing response and heating on our induction cooktop, the best I have ever used apart from cast iron. They look beautiful.The Minus: They really only come clean with Barkeepers Friend. I take mine to the mud sink where I can use BKF liberally and they end up looking like new. There is a learning curve, you must use lower heat to start and then turn down much lower or you will have a lot of sticking, even with a well oiled pan. On the pots, the flange on the lid in too small and they have no place from which to pour out a pan. A larger strainer flange of the lid would be a big addition. Also on the pans, when you remove the hot glass lit and set it aside, you can hear it cooling, that is a bit unsettling. The handles on all are a bit too long and would benefit from a silicone coating, especially the lids.Bottom Line: I love them, my wife hates them, but I do most of the cooking. You must learn how to cook with them to make them more resistant to sticking and that means using lower heat. You must clean with BKF. We clean them as usual and run them through the dishwasher, but the next morning I brighten them up with BKF. Most of the criticisms of this product will be solved but following these suggestions.Final Thought: I also bought a Redchef non-stick skillet which is almost identical in construction to the Tramontina. Look to be made in same factory. It has a really nice non-stick surface. Unfortunately they only make two sizes and no pots. I would recommend the Redchef over the Tramontina if non-stick is a big issue for you.

This is a well-made ensemble of induction-ready pots and pans, which we needed to replace our old non-induction cookware. The glass lids are helpful for recipes (for instance, shrimp) where color and bubbling need close observation. The cookware has a bit of a heft but has good stability, and wash up reasonably easily. Highly recommend.

I am a notorious pot and pan destroyer. I'm trying to phase out all my cooking stuff for ceramic, stainless steel, and cast iron, as I assume many are nowadays. After a lot of looking around this brand stuck out as similar to All Clad. This pot is the perfect size for pasta, soups, and more. It does stick a little sometimes but it's easily scraped up and/or washed out. I assume there is a conditioning for stainless steel that I did not do, because parts of the outside flare blue sometimes, but overall I am extremely pleased it. Some more pros include that it is technically dishwasher safe and lighter and less expensive than All Clad or Le Creuset. I would happily purchase a set of these!

These are decent stainless steel pots and pans, they aren't non stick obviously, but with some bar keepers friend they clean up easily. They seem durable, I haven't dropped mine or anything yet, but they've survived washing, cooking, and cleaning several times with no real signs of wear.Minus 1 star because they do take awhile to heat up compared to my non-stick cookware, like for example when I'm boiling water: I definitely have to wait for a few minutes longer, but it's not a dramatically longer amount of time.