Costco frying pan

[cornet]

Bought one of these on Sunday and it's great. Full tri-clad (not just base), reasonably heavy and great heat retention.

http://www.costco.co.uk/view/p/tramontina-245cm-10...


Here is a review comparing it to an All-Clad pan that goes for over £150

http://www.seriouseats.com/2010/08/equipment-the-a...


For under £24 it's bloody good

[Jer_1974]

Looks good but what benefits does it have over a non stick pan? Recently knacked a non stick la creuset pan by blowtorching the top of a steak.

[cornet]

Jer_1974 said:

Looks good but what benefits does it have over a non stick pan? Recently knacked a non stick la creuset pan by blowtorching the top of a steak.

Well for a start you don't need to worry about blow torching things in it

I'm guessing you blow torched the steak to get more colouring on it, the reason you probably didn't get enough on in the first place is because you couldn't get the pan hot enough. I'd quite happily leave that Costco pan on a gas ring (on full) for 2-3 minutes before putting any oil/food in it. If you do that with a non-stick you'll very quickly damage the non-stick coating.

Normally I'd use my cast iron or carbon steel pans for steak but I'm sure that Costco pan would be just fine. It also has the advantage over cast iron/carbon steel that you don't need to worry about seasoning it or making sure it's dried properly after using.

I've given up buying expensive non-stick pans - they never last.

[Gaz3376]

looks impressive, so are they pretty "non stick" without haveing a non stick coating?

[cornet]

Gaz3376 said:

looks impressive, so are they pretty "non stick" without haveing a non stick coating?

I wouldn't try cooking an omelette in it and you need to use some oil but nothing has really stuck to it yet.

The main reason food sticks to pans is not really to do with the material. It's because either

• You didn't get the pan hot enough before hand (don't add oil to a pan until it's really hot!)
• The pan doesn't retain heat well (i.e cheap flimsy pans)

Have a read of this which explains in more detail http://www.edinformatics.com/math_science/science_...


Also because they are stainless steel you can attack then with a metal scouring pad should you get it wrong - it won't do them any harm.

[HotJambalaya]

I'm in the market for pans since my big non stick is becoming decidedly non-non-stick, do you have to season these pans at all?

[Scantily]

HotJambalaya said:

I'm in the market for pans since my big non stick is becoming decidedly non-non-stick, do you have to season these pans at all?

No, you don't need to season stainless, only cast iron and carbon steel.

[HotJambalaya]

cornet said:

Bought one of these on Sunday and it's great. Full tri-clad (not just base), reasonably heavy and great heat retention.

http://www.costco.co.uk/view/p/tramontina-245cm-10...


Here is a review comparing it to an All-Clad pan that goes for over £150

http://www.seriouseats.com/2010/08/equipment-the-a...


For under £24 it's bloody good

Did you find it sold on its own? I was just in costco, and they were only selling the whole set for £100+ or a sauce pan...

[cornet]

HotJambalaya said:

Did you find it sold on its own? I was just in costco, and they were only selling the whole set for £100+ or a sauce pan...

Yup it was in amongst all the non-strick Tramontina frying pans they have (which have red silicone handles).