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Your cart is empty.Tramontina’s 10 in Carbon Steel Fry Pan with Silicone Grip will quickly become your go-to workhorse. You won’t believe how durable—and versatile—it is. Reach for it to prepare evenly seared steaks, stir-fried vegetables, or scrambled eggs for one, or pop it in the oven to bake your skillet cookies and cobblers. The pan’s unique carbon steel construction makes it one of the most durable pans you’ll own. Carbon steel can handle high temperatures for perfect sears, and it can go from stovetop to oven with ease. The finishing is Nitro Carbonized with Natural Oil Finish. A riveted steel handle with removable silicone sleeve gives you easy control and protection. Made in Brazil.
Archer59
Reviewed in the United States on January 6, 2025
Great light weight fry pan for the money! Non-stick surface if you keep it properly seasoned and never wash with soap! I use a stainless steel scrubby with water, cleans up supper fast. I have the 10" and the 12" and use them every day.
ALWAYZ BELIEVE : )
Reviewed in the United States on January 27, 2025
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Just Another Dawn
Reviewed in the United States on January 19, 2025
it worked just great on my induction cooktop. Nice silicone cover on the handle, cleaned up quickly and easily. I would recommend if this accommodates what you need.
McShopper
Reviewed in the United States on July 14, 2024
First, I cook with cast iron and stainless steel.I know how to season a pan.I followed the directions and seasoned with a light coat of oil at 300° in the over for over 2 hours. The next day I heated it on med. When it was hot, I added some oil , waited, dropped in some eggs.They stuck immediately. Big mess and had to soak the pan.Reviews talk about removing the factory coating. I dont know how to do that other than sand paper!! Frankly I don't think it would be worth putting that kind of work into this pan. I dont like the long handle either so I'm sending it back. I'll just stay with my cast iron! Very disappointed.Do not recommend!
Bob
Reviewed in the United States on June 29, 2024
I have owned several carbon steel skillets over the years. They are a great alternative to cast iron as long as you don't put them in the oven.The CS pans did fine on a coil stove top, but when I upgraded to ceramic top I discovered they were bowed on the bottom. The rocked and would spin like a top. I gave them away and ordered brand new.SEVERAL also had round bottoms fresh out of the box. These were not cheap, no name skillets. All were brand name and totally useless to me so I returned them for a refund.FWIW, all were made in CHINA.I stopped ordering CS pans until I discovered this Tramontina skillet. I own their stainless steel 10 in skillet as well as a non-stick pan. Excellent quality and value, and all made in BRAZIL.This is a beautiful pan, excellent workmanship and best of all . . . perfectly flat on the bottom.The low reviews seem to come from folks who did not read directions (don't put tomatoes or tomato sauce in the skillet) or simply do not know how to cook and clean anything that is not a non-stick pan. Note to the tomato sauce person . . . your pan is not ruined you just need to clean and season it again.I put my new pan through 10 seasoning cycles, allowing it to cool between cycles, before my first use. My first test was a fried egg with a tablespoon of oil, letting it heat up before cracking the egg. It came out perfect!CS pans are wonderful if you treat them right they will last a lifetime (or more).
Kenneth Chambers
Reviewed in the United States on March 14, 2024
Pork chops, chicken, steak, beef, all come out great and with lower heat. Great heat distribution, great for making an awesome sear and easily cooling down to not overcook the meat. Definitely recommend this brand and these types of pans for glass-top stoves.
Brent
Reviewed in the United States on December 23, 2024
I added more seasoning to mine over a couple of days with peanut & avocado oil. Eggs, including omelettes, slide off like teflon.You can pay more, but I don't think you can get a better pan for the money.
Customer
Reviewed in the United States on December 21, 2022
So I'm editing this again after a year of use. When I started using it, it had some sort of modern non-stick coating (not teflon though), not just an oil seasoning. It didn't easily come off and this was a problem with trying to season it. That coating is why it loses a star with me.It is very heavy duty, and to me it isn't a normal carbon steel pan from a weight standpoint either. Usually those are a lot lighter than cast iron, but with many of the same properties. It is well made and solid, but if you are looking for a lightweight carbon steel pan to replace cast, this is probably not for you. My scale is showing it at 3lbs 5 oz. My goto lightweight cast iron is 3lb 11 oz, and I have a cast iron pan that is comparable in size to this carbon steel pan, and that weighs 4lbs 5 oz. So you are saving 1 lb with this when carbon steel should be significantly thiner and lighter than cast. Frankly, it feels as heavy as my cast iron because this has a long handle as well, and there is more weight on the wrist due to leverage.So after a year of use, it just seems to get better. The coating has worn off and it's slowly building up a good non-stick surface like I get with my cast iron. It's better than when it was new, and I could see this pan easily lasting a lifetime. I like that the surface is smooth and curves up to a wall that is a decent length, so it's all around a good pan for cooking. I can do various eggs, omelettes, breakfast food, grilled sandwiches, and stuff requiring a fair amount of liquid. Cooking for 1 or 2 if I only had one pan, this might be it.If you are a gourmet chef wanting a lightweight steel pan to heat up quickly, this isn't for you. If you want something with good heat distribution that will last forever, maybe buy this one. Also, if you're a chef on a ship who needs a pan capable of taking a bullet while still being good on offense, look no further. Finally, if I was going to buy one pan to use for the next 30 years, this might not be a bad option.
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