My Tramontina tri-ply clad are 7 years old this month. I use them almost every day, only requiring the occasional deep scrub to clean stains from the bottoms.
To anybody afraid of cooking on stainless steel because “food sticks to it”, have patience: heat up the pan more before you put oil in it, and wait until the oil is shimmering before putting food in it. Skipping these steps only makes your life harder.
I have a Dyson. What a mistake. They ardently hail themselves as design masters, but I have never gotten so many blisters in the short span of 15 minutes as when I handle my Dyson V8.
erode t1_j3r5fpi wrote
Reply to comment by ErikRogers in BIFL suggestions for cookware? I already have a cast iron skillet. by TrialByFireAnts
My Tramontina tri-ply clad are 7 years old this month. I use them almost every day, only requiring the occasional deep scrub to clean stains from the bottoms.
To anybody afraid of cooking on stainless steel because “food sticks to it”, have patience: heat up the pan more before you put oil in it, and wait until the oil is shimmering before putting food in it. Skipping these steps only makes your life harder.