Grano Frying Pan 3-Ply Stainless Steel for Induction, Electric, Gas and Ceramic Glass Hobs, ‎Cookware, Kitchen, 26 cm, 2.2 litres, 62155260

The search for a permanent replacement for "disposable" non-stick pans ended when I shifted my focus back to professional-grade steel for my daily cooking. Since ordering this Tramontina Grano on 25 December 2025, it’s been the primary workhorse on my gas hob, specifically for high-heat searing and deglazing that would ruin coated cookware.𝗦𝘁𝗮𝗶𝗻𝗹𝗲𝘀𝘀 𝗦𝘁𝗲𝗲𝗹 𝗧𝗵𝗲𝗿𝗺𝗼-𝗗𝘆𝗻𝗮𝗺𝗶𝗰𝘀Unlike basic single-ply pans, this 26 cm model features a triple-layer construction where an aluminum core is sandwiched between stainless steel layers. On a gas flame, the thermal distribution is impressively uniform; I haven't encountered the "hot spot" ring that usually forms directly above the burner. It hits searing temperatures quickly and maintains that heat even when adding cold proteins, which is vital for achieving a proper crust on steaks.𝗛𝗲𝗮𝘃𝘆-𝗗𝘂𝘁𝘆 𝗕𝘂𝗶𝗹𝗱 𝗤𝘂𝗮𝗹𝗶𝘁𝘆The physical presence of the pan is substantial, weighing in at 1.10 kg. The riveted handle is exceptionally stable with no perceptible movement during vigorous tossing or when moving a full 2.2-litre load. While the polished exterior is striking, the real value lies in its 260-degree oven rating, allowing for seamless stovetop-to-oven transitions.It’s important to understand that 𝘵𝘩𝘪𝘴 𝘪𝘴 𝘯𝘰𝘵 𝘢 𝘯𝘰𝘯-𝘴𝘵𝘪𝘤𝘬 𝘱𝘢𝘯. If you don't manage your heat correctly, food will bond to the surface. One minor aesthetic trade-off with gas hobs is that high heat can cause "heat tinting", a rainbow-like discoloration on the bottom. While it doesn't affect performance, it requires a specialized cleaner or vinegar if you're meticulous about maintaining the original mirror finish.𝗢𝗽𝘁𝗶𝗺𝗶𝘇𝗶𝗻𝗴 𝗬𝗼𝘂𝗿 𝗦𝗲𝗮𝗿: 𝗧𝗵𝗲 "𝗟𝗲𝗶𝗱𝗲𝗻𝗳𝗿𝗼𝘀𝘁" 𝗧𝗲𝘀𝘁To ensure the pan acts as a non-stick surface, I've found the water-drop method to be foolproof. Heat the pan on medium for about two minutes before adding any oil. Flick a few drops of water onto the surface and if they sit and sizzle, it's too cold. You're looking for the moment the water forms a single, cohesive bead that "skates" across the steel like mercury. Once that happens, add your oil, let it shimmer, and your food won't stick.𝗩𝗲𝗿𝗱𝗶𝗰𝘁- ✅ 𝗣𝗲𝗿𝗳𝗼𝗿𝗺𝗮𝗻𝗰𝗲: Exceptional heat retention and uniform distribution on gas and induction.- ✅ 𝗗𝘂𝗿𝗮𝗯𝗶𝗹𝗶𝘁𝘆: Robust triple-layer build that feels significantly more premium than its price point.- ✅ 𝗩𝗮𝗹𝘂𝗲: At £55.99, it’s a lifetime investment compared to replacing non-stick pans every year.- ⚠️ 𝗡𝘂𝗮𝗻𝗰𝗲: Requires a shift in technique so don't rush the preheating process.5/5. This is a professional-grade tool that rewards proper technique and should theoretically last a lifetime.

What you should know:- handle is robust and riveted on the pan ( not a diy with two bolts!)- the bottom is flat! (yes important for cooking on induction or Aga)- it cleans well when taken care of- the actual cooking surface plate is specified well in the listing.Most listings only tell you the diameter at the top. Cooking surface is important.- reasonable deep- made in BrazilBefore this pan I bought another pan, 1/2 the price.From Far East and indeed the bottom was not flat. For cooking on gas that is fine.Cooking on induction, a pan that is not flat just is difficult to handle: it spins basically. (That pan was returned.) This pan is flat as it should be.When this pan is used correctly ( correct heat) it nicely sired chicken, beef, vegetable etc.Cleans easily as my FALK pans.I use for all my stainless steel pans “bar keepers friend” stain remover. That removes all excess easily.The inside of this pan is brushed stainless steel. Would have loved the same texture ( sandblasted) as my FALK pans but this brushed one is okay.Pans can have steep price point. But remember you use it every day. A Quality pan goes a long time and the longer you use it the more it becomes “your” pan.

I decided to go for a stainless steel frying pan after my umpteenth non-stick pan started to fail after just a few months, and it dawned on me that all my other pans—saucepans, sauté pan, stockpot—are stainless steel, and I've had some of them for decades, and they're ALL as good today as the day I bought them. They're not as shiny as they once were, they have scratches and the odd ding, but they are all perfectly functional and will doubtless outlive me.I've used this pan just once after it arrived today, frying up a meal of a few organic sausages and six eggs. I was relieved that by following just a couple of simple rules there was very little sticking at all. The basic rules I followed are: add the fat to a *hot* pan, not a cold one; let the food sit still in the pan for a couple of minutes before moving it around. Worked for me—all the eggs came out fine after being finished under the grill.It's worth adding, based on experience with my other stainless steel pans: it's not the end of the world if you mess up and food sticks. Where appropriate, a good dash of liquid (vinegar, soy sauce, whatever) will deglase it. Otherwise, just a good soak in soapy water afterwards will restore it. Steel is very robust and does not need to be treated with the same kid gloves as non-stick items.My only reservation is that the handle is riveted rather than welded, and those rivets are obvious bacteria traps. If I'd paid more attention I might have looked elsewhere for a pan with a welded handle. Nevertheless, I'm very happy with this pan, which should last a lifetime.It doesn't come with a lid, but the 30cm lid from the pan I threw out fits perfectly. Just buy a lid elsewhere if you need one.UPDATEUsed a few more times. Great pan. Stir Fries are fantastic. Any minor sticking is gone after adding soy sauce and vinegar. It washes so easily. Love it.

Very pleased with this purchase from a brand that I wasn't familiar with. The pan is well made and the handle stays cool. Have used it to cook a few meals and the heat distribution seems to be good. Have cooked fried eggs and they released easily from the pan when cooked. Hand washed it each time and it cleans up easily. Currently it still looks like new. Hopefully it will last for many years.

Oh Boy! Having paid our hundreds over the years for fry pans coated with this and that, even granite, and had found none that have lasted 2 years, I've finally found the perfect fry pan!It arrived yesterday, and I hand washed it. Last evening I fried sausages in it for Hubby, and they turned out perfect, absolutely perfect. It's not non stick so a little oil is necessary. I just roll the sausages straight from the pan onto a folded kitchen towel before serving them; I have done that for years anyway.The fry pan is a 20 cm, rather weighty pan (I have a weak right wrist due to a break in it when I was younger), but it's a solid good weight nonetheless, it feels thick all over in body, especially the sides. looks good, very shiny, with a brushed steel handle; oh, and by the way the handle did Not get hot when using the pan. In no way is this a flimsy fry pan.Of course, being stainless steel it will last for years and years. Last evening after using it I did put it in the dishwasher, and altho it washed well, it didn't seem to have gotten off all the grease from around the side uprights, despite the dishwasher being a Bosch. Nevertheless, because I'm a clean freak, lol, I tend to find dirt where everyone else tells me there is none, lol; I hand washed it this morning and it was just as if I'd just taken it out of the packaging. Super, super clean, shiny and pristine.I just love the fry pan, and am so very happy that I finally realised that my purchase of a pan had to be a stainless steel one this time. Never, Ever again will I buy anything coated in pans again. I have several saucepans in stainless steel, of varying sizes, and have had them for years, and they still look as good as new; so you'd think that I'd have brain clicked sooner with a fry pan, but I didn't until now.I wholeheartedly recommend the seller, and Amazon for this fry pan. I know that some descriptions fib about weightiness of stainless steel, but I promise you the weight is there all round, and it's thick. I consider my purchase also, to be well worth the price. I'm super, Super pleased with the pan.

I like it because it’s a frying pan. If it was a pair of shoes or maybe a hammer I wouldn’t be so keen. If you like frying things, like food for instance, then it’s a winner. If your house is being burgled then it’s probably also pretty handy. It’s got a good handle too which is well useful because when it’s hot it’s a bit fiddly to move around with those oven glove things.

Very good quality, 3-ply construction ensures homogenous heat distribution. Much better than teflon pans in terms of health and durability. You can make it non-stick if you pre-heat the pan until you drops of water slide across the bottom of the pan (I've done the trick on this pan several times to do omelette – it works perfectly).This pan is made in Brazil and is a good alternative to much more expensive brands like De Buyer or Le Creuset (De Buyer stainless pans are made in France, which is a plus, but many of Le Creuset's products outside the 'signature' series are made in China).

No good not easy to clean and it's not none stick at all

Très belle et bonne poêle.Pour ma première utilisation j’ai fait une tortilla, oignon, chorizo, pomme de terre.Résultat parfait et nettoyage ultra rapide.

Ich habe mir die Edelstahlpfanne von Tramontina als Ergänzung zu meinen beschichteten Pfannen geholt, da ich gezielt nach einer langlebigen, robusten Pfanne für scharfes Anbraten gesucht habe – und wurde nicht enttäuscht.Die Pfanne macht einen hochwertigen Eindruck: Der Edelstahl ist dickwandig, sauber verarbeitet und der Griff bleibt auch bei längerer Nutzung angenehm kühl. Durch den schweren Boden wird die Hitze sehr gleichmäßig verteilt, ideal zum scharfen Anbraten von Fleisch oder Gemüse.Wichtig zu wissen (gerade für Einsteiger): Edelstahlpfannen *verhalten sich anders* als beschichtete Pfannen. Man muss sie richtig vorheizen, bevor man Öl hinzufügt, sonst klebt das Bratgut an. Mit der „Wassertropfen-Methode“ klappt das perfekt – wenn Wasser in der heißen Pfanne zu Perlen tanzt, ist sie bereit.In der Praxis hat mich die Tramontina überzeugt. Steaks gelingen mit einer schönen Kruste, Gemüse bleibt knackig und auch Bratkartoffeln werden schön kross. Für empfindliche Speisen wie Fisch nutze ich aber weiterhin lieber eine beschichtete Pfanne.Die Reinigung geht überraschend gut: Eingebrannte Reste lassen sich mit warmem Wasser und Edelstahlreiniger problemlos entfernen. Wer Edelstahlpfannen kennt, weiß: Sie bekommen mit der Zeit eine Patina – das ist normal und verbessert sogar das Bratergebnis.Für alle, die eine langlebige Edelstahlpfanne suchen und bereit sind, sich kurz in die Handhabung einzuarbeiten, ist diese Pfanne eine klare Empfehlung. Sie ersetzt zwar keine Antihaft-Pfanne, ist aber ein echtes Arbeitstier in der Küche.

This pan is wonderful. It's a good weight and you can tell, well made! I highly recommend this.

Perfect nonstick when used correctly

Great pan! Strong, sturdy, and cooks evenly. Easy to clean too. I'm really happy with this purchase