T-Fal Pro Tri-Ply Fry Pan, Stainless Steel Pan 12 inch, Induction Cookware, Oven Safe 500F, Fast & Even Heat, Professional Quality & Durability, Skillet, Cookware, Silver

If you know how to cook with stainless steel, then this is such a value pan. This is a versatile size for a pan and can handle just about anything. If you're not sure how to cook with stainless, like me at first, then YouTube what you can, about it. It is non-stick *when* it has that liedenfrost effect aka the pan is hot enough to be used. It is very durable, I have used it in the oven for one-pan meals. Bar keeper's friend is stainless steel's really good friend. Keep it handy!

I bought this specifically for searing ribeyes on a portable induction cooktop, and the results are incredible. The tri-ply construction ensures even heat, delivering a pristine, dark crust every single time. If you’re looking for steakhouse-quality results at home, this pan is a cost effective must-have. It’s heavy-duty, handles high heat beautifully, and has become my go-to for serious searing. You don’t need to polish it every single time before use to get great results. It’s durable, easy to clean, and the 12-inch size is perfect for larger cuts of meat.

Re:12" pan; excellent pan! I was afraid that the sides would be too steep and tall to get a spatula in but that was not the case. The handle is a through-rivet attachment unlike some cheaper pans and it stays cool throughout the cooking cycle. I took others advise and prep the pan by heating some oil in it, wipe off excess and let it cool for the next meal. I have not washed it thus far but just wipe it with oil and reheat it on the stove for a minute or two. It leaves it in great shape for the next meal. One of the reasons I bought it was for the flatness of the pan bottom. Happy to say mine was perfectly flat so the oil did not run to the outer edges like other pans I've had.

Been needing a 12 inch pan to complete my stainless steel collection. This one does a fantastic job at a fraction of the price of some of the other ones on the market. The secret to cooking with stainless steel without sticking as some of the other reviews have complained about is you have to first preheat the pan to a fairly hot temperature until any droplets of water you drop in it bounce instead of steam away. Then add the oil and wait till the oil is shimmering with little wisps of smoke. Then add the meat or eggs. I learned that the hard way myself after almost giving up on the stainless steel pans.

Pan fry a steak preseason with butter on med high heat makes one fantastic steak! According to my wife. She said I loved it!

It's a nice size, and it gets up to temperature relatively quickly on my induction stovetop. It's a bit heavy (which is nice and normal for this size but can be tiring when cleaning), so keep in mind if you have problems with your arms or wrists. My problem with it is the surface is not perfectly flat; it has a slightly concave shape. Oil tends to move away from the center even if it is set perfectly flat. If I had realized it when I first got it, I'd have returned it and gotten a new one.

This is the pan I’ve been searching for. Large, heavy, polished…perfect. I’ve used it now for over a month…fantastic. Most notable- finally a pan that doesn’t warp under heat. I thought I’d stained it; used a Brillo pad; back to new…and not a scratch.

Brilliant pan, right out of the box!! I washed it, light oiling, and fried bacon. No sticking, even heat from edge to edge. Easy to clean, comparable to my 80 year old cast iron pan. Very, very pleased.

Big pan for more gyoza to be fried. Not so good point will be my IH cannot cover the whole 28cm.

Best for frying food best product in market to buy