TramontinaCarbon Steel 12-Inch Large Frying Pan, Naturally Non Stick Skillet, Oven Safe

This pan is an amazing value for the price! I'd give it 4.5 stars, but since I have to choose between four and five, I'm rounding up due to its value for the money.First off, be aware that negative reviews on a product like this are almost always a result of operator error. Complaints of warping are usually the result of extreme heating and cooling. Heat the pan over low or medium heat, and allow it to cool before putting it in any water. As for the non-stick qualities, it takes time to develop a seasoning. You can do deliberate rounds of seasoning, or just cook with it, and it will develop naturally. Treat it like a cast iron pan, and you'll love it.Review is for the 12" pan, but I ordered a 10" as well, which I haven't received yet.Pros: Great smooth cooking surface, non-stick after a few uses. Amazing price. Excellent heat transfer and distribution. Heats up quickly and works great for searing. I've had no problems with warping, despite using a ceramic stove top, and the seasoning is coming along nicely.Cons: While still considerably lighter than cast iron, this is not a light pan for easy sautéing and flipping. The 12" pan is 4 Lbs 3.6 Oz. For comparison, my 12" cast iron pan is 7 Lbs 10.6 Oz. The handle is a bit uncomfortable, but the length allows a two handed grip, if you want to try flipping.Overall, highly recommended. It's not the perfect carbon steel pan, but it functions just as well as pans 10 times its cost.Outside diameter: 12"Inside diameter: 9"Bottom diameter: 9.5"Depth: 1.75"Weight: 4 Lbs 3.6 OzHandle length: 9.25"

I bought a M&S 10" pan, it warped on first use, so I needed a replacement. Tramontina is a name brand like M&S, however the price put me off for a bit. Tramontina is cheaper by $10 compared to a M&S 10" despite being 2" bigger. I wondered if there was something wrongGlad I pulled the trigger, not only is it bigger, they use a thicker gauge steel which should resist warping. It's also heavier.Been using it regularly and I'm very happy with this pan.Get this pan! Even if you don't know anything about carbon steel. A good carbon steel can take abuse, high heat, doesn't delaminate like teflon, stainless steel, and other laminated cookware. Getting the old seasoning off is a chore and might take up to 30 mins. Putting on a new seasoning takes less the 15 mins. When done right it's almost handles like a teflon pan where an over easy egg will still slide around in the pan

Awesome. Issues related to seasoning or this pan are user error, which is okay as these pans are hard to ruin. Says not to put in the oven over 350F, which I think is because of the handle, but I don't care if the treatment burns off as long as the rivets hold. I have yet to do this, but if it ruins a $22 pan, I don't care. Easy to season on stovetop and holds it well, hasn't warped on high gas flame, large capacity/cooking surface (less flared sides helps), not too heavy (but still is carbon steel so don't expect it to be light), and cooks great food. Reasonably thick sides. I'm sure a de Buyer Mineral B Pro is better, but think of the value here. I love Tramontina cookware in terms of value for money, and this is a perfect example. We have a couple of their nonstick aluminum pans and they are fantastic (Wirecutter top recommendation), and this CS pan is just as good, but will last forever.

This isn't a complaint about the pan, it's behaving the way carbon steel behaves. I'm on a glass top stove with electric heating elements. This type of pan conducts heat very well and if the heat source is uneven the pan will reflect that. There will be hot spots and the bottom pan will actually bows out in the center since the heat is concentrated at the center of the burner. Not by a huge amount but noticeable and it makes the pan rock a little. It still works well and I did a very good steak in it just yesterday. After a few rounds of seasoning food won't stick if you preheat the pan properly. This thing would be amazing over a large diameter gas burner.

Seasoned it in about the same way as I might a cast iron pan. Coated with oil, rubbed excess off until I could barely tell I oiled it, then bake. It is less heavy than a cast iron skillet, and about as non-stick, provided you don't use very high heat. It is not as forgiving as your typical teflon pan, but it is also 100% less likely to give you cancer from using it. For my uses, it is non-stick, and has performed flawlessly. I got a Lodge Logic silicone handle for it (the big ornage one fits like a glove), so I can throw it in the oven to finish some foods.It's a very nice pan, at a very reasonable price. Would recommend.

This is an insanely heavy pan. It's heavier than a cast iron pan, and almost impossible to handle. I was hoping for something lighter, like my other carbon steel pan. Not sure what the point is of using carbon steel if it's going to be this heavy.

Was skeptical since it was priced much lower than all other comparable CS 12" skillets. Happily surprised. Now we're cooking with gas! This is the full-weight/thickness, nicely formed and assembled, commercial grade deal. Cooked on it for a week, and bought a second. Wish I could find an 8", 10" and 15" in the same product line and comparable value pricing so I can put away all my cast iron.

muy buen sarten, solo hay que engrasarlo con caite de coco al cocinar y despues d elavar, secarlo bien y ponerle una capa de aceite