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Tramontina vs. All Clad

I have yet another cookware question with regard to my wedding registry. I wish I found this site sooner, I have learned so much already though!

So, I've read up on the stainless clad tri-ply Tramontina that Walmart sells. It looks very appealing to me and the price is just fantastic. Most of the reviews I've read recommend it, but I did read one review which found the Tramontina to be thinner than All-clad, thus leading to hot spots on the saute pan. Has anyone here used both brands? If so, please share you thoughts. I also have a slight concern about the Tramontina being made in China. Is my concern totally unfounded when it comes to stainless cookware?

Thanks for your help!

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  1. I went through this same process several months ago when I wanted to buy some multiclad cookware for use on my new Wolf gas range at home. I had planned on buying the Kirkland (Costco) set made by Tramontina as it's well thought-of but they no longer carry it (same goes for the sister set sold as Member's Mark at Sam's). I ended up buying a set of store-branded triply on sale at Surlatable and supplementing with several pieces from Walmart's Tramontina line as I just couldn't stomach the All-Clad prices. Also, I didn't like the feel of the All-Clad handles. The Wal-Mart Tramontina pieces do seem very slightly thinner; however, they seem to clean up better than the more expensive, heavier cookware from Surlatable. I am currently remodeling the kitchen at our vacation home and putting in a DCS gas range. I'm going to buy the Walmart Tramontina set without hesitation for this location. It really is good stuff at a great price. You can also buy individual pieces to add to your set. Some people don't like to buy a set at all but I like the pieces in this set. I will add a 2-quart saucepan and the 8 qt. stockpot with pasta insert to my set (both also sold through Walmart. com). A skillet is not available at Walmart as far as I know; this is where you could upgrade to All-Clad (or Calphalon triply - good performance for less $$) if you don't mind mixing your pieces. I thought that the Walmart Tramontina line is made in Brazil, not China?

    3 Replies
    1. re: koigirl

      For some reason I thought the Walmart Tramontina was made in China. Walmart.com lists the country of origin as USA and/or Imported, so no help there.

      1. re: mrs.corgi

        I bought the Tramontina set at Walmart and the package said 'Made in USA'. That was a big factor in my purchase. I rarely shop at Walmart. My daughter, who I bought the set for, loves it.

      2. re: koigirl

        I bought the Costco Tramontina tri-ply set for my daughter and she loves it. According to the label on the box, it was made in Brazil.

      3. Also wanted to add: I haven't noticed any hot spots. I am going to end up outfitting two kitchens for much less than the price of one starter set of All-Clad.

        1. Thanks for asking this question! I'm in the process of registering as well!

          Tramontina is supposed to be Brazilian made, but walmart.com doesn't specify that exactly. Perhaps the boxes in the store do?

          Does anybody know if the clad Tramontina is induction capable?

          Right now I'm sold on the All Clad because its American made and induction capable. But if the Tramontina is induction capable then there is no reason to buy the All Clad! (My friend is from Brazil so I'd be supporting her homeland - hehe)

          8 Replies
          1. re: sarawithanh

            I've seen Tramontina pieces in the local Wal-Mart that were made in China, Italy and the United States.

            1. re: sarawithanh

              I have a 12" all clad Tramontina skillet made in China (love it!) and tested with a magnet for induction capabilities. Magnet doesn't stick; not induction capable.

                1. re: macic

                  wish someone would update this list!

                  1. re: jwg

                    At this point, the vast majority of newly manufactured stainless or stainless-clad lines are induction capable. It's almost easier to list those that are not. Maybe someone who's recently shopped for such cookware will be kind enough to point out the current exceptions. If shopping in person, take along a magnet to check.

                    Cast iron, enameled cast iron, and carbon steel pans work on induction without exception, as far as I'm aware. Enameled steel pans likewise.

                    Most copper cookware will not work on induction; the only exception so far is DeBuyer's Prima Matera line. [All-Clad's Copper Core line, which is 1mm or less copper inside stainless, has been induction capable since at least 2011. Again, a magnet will tell.]

                    All-aluminum pans will not work on induction -- but quite a few companies have put magnetic-steel inserts into the base so that they are induction capable. For example, the cast-aliuminum-nonstick Swiss Diamond has an Induction line -- the same pieces as their regular line only with 'Induction' added to the name (so assume non-induction unless you see that in the name). Tramontina has a heavy straight-gauge aluminum line, Lyon, that works wonderfully on induction (see Chef's Catalog). Marketers of aluminum cookware that will work on induction usually make a point of saying so.

                    Glass will not work on induction, nor will porcelain or stoneware. One exception to this is the Revolution line from Revol, which works on both induction and in a microwave as well as in regular ovens.

                2. re: sarawithanh

                  I just received the 8-piece "TriClad" set from walmart, I figured the price was too good to pass up even if it's not induction compatible (I don't yet have an induction burner).

                  The box says they are "18/10 stainless, aluminum core, magnetic stainless" and sure enough my fridge magnets stick to the pans.

                  It would seem that Tramontina has modified their pans to be induction compatible.

                  Also: +1 on the all-clad comparisons, they appear to be basically the same weight and construction as the all clad pans I have. I'll re-post when I've tried them out. Since I now have an 8-inch all clad fry pan and an 8-inch tramontina, I'll play around with those and post my thoughts.

                  ps: they are stamped "made in china" and "NSF". Nice to see the NSF certification.

                  1. re: sarawithanh

                    I have a Tramontina 12 inch tri-ply skillet made in China which is induction capable and a magnet does attach to it.

                    1. re: sarawithanh

                      Acually most of Tramontina are made in USA in their facility in Sugarland , and some of them are made in Brazil or china but all of them are assembeled and packaged in USA

                    2. The triclad Tramontina line sold at Walmart is available only at their website, at least in my area (North Carolina). It is made in Brazil; my boxes indicate this. The Tramontina available in Walmart stores here is the 18/10 stainless line. Maybe that's what you are seeing. There is another more expensive Tramontina multiclad line available at other stores online that is made in China.

                      1. I decided to go ahead and give the Tramontina set a try since it is at my local Walmart. I don't have any All Clad to compare it to, but it seems very nice. As mentioned the set is composed of smaller sized pots, however the set I am replacing is a non-stick Wearever of the same size. My set of the "Gourmet" Tramontina all-clad tri-ply is made in China, which is the only thing I don't like about it.

                        I'm going to keep a few of the All-Clad pieces on my registry, like the 3 qt curved side saucier. It will be interesting to compare the two brands side by side.

                        5 Replies
                        1. re: mrs.corgi

                          I realize mrs.corgi made the decision to purchase Tramontina cookware from Walmart but I feel like I have add a little to this discussion. We cook on a true commercial stove (Vulcan) in our home. Some of the burners are capable of putting out 30,000 btu's of heat. Our cookware of choice is plain ordinary cast iron. But there are times when we do 10 dishes for a large gathering and we need lots of little pans for reduced serving sizes. We thought of all clad first but were put off by the inflated prices. But then we found the Tramontina pans at Walmart. I'm a tool & die maker. I took my old micrometer into the stores and physically measured the thickness of comparable sized all clad and Tramontina. They were vertually identical in thickness. I'm of the opinion that there is a rolling mill somewhere in China that uses the bonding process perfected by All Clad and is supplying the entire industry. Some of the all clad is made in the USA and some in China. Tramontina recently purchased a factory in Wisconsin and now produces cookware in the USA. Walwart sells cladTramontine thru it's website. Walmart also sells American made single wall stainless cook ware in it's stores. How can we, as consumers, possibly keep track of point of origin of products we purchase when materials used, parts used and assembly of finished goods come from multiple countries?

                          1. re: Sniffles

                            Thanks for the information. I have had various pieces of Tramontina stainless that I have ordered online from Walmart, plus a few pieces of AllClad, that I received as gifts. I cannot tell the difference between the two. Now that you have cleared that up, I'm very happy to not have to pay those huge prices for All Clad

                            1. re: Mother of four

                              There may be no difference in thickness but the Tramontina is lighter weight than my All-Clad or Surlatable pieces which is actually a plus as far as I'm concerned. Interesting to know the thickness is the same and that even All-Clad now manufactures some of their pieces in China. It seems to be that way with almost everything nowadays; even if it's made (assembled) in the US, many of the components were manufactured overseas. I thought the Tramontina prices were too good to be true for triply pots and pans but they really are a great deal for a very low price. In fact, I prefer them to my more-expensive Surlatable and All-Clad pieces because they're lighter and (for whatever reason - IDK) easier to clean up.

                              1. re: koigirl

                                The All-Clad stainless steel weighs 2 lbs and 11.5 ounces
                                The Tramontina weighs 3 lbs and 9 ounces

                                So the Tramontina weighs 14.5 more ounces (almost a whole pound). However, when lifting the pan they both appear to be about the same.

                                I plan to purchase an All-Clad stainless steel today or tomorrow and I'll compare both pans.

                              2. re: Mother of four

                                Are you using the All-clad stainless?

                          2. I found some very decent Lincoln Optio (valu-line) at Central Restaurant Supply. I suggest calling for your specific deal.

                            http://www.centralrestaurant.com/

                            Hey, I beat the pants off of the "Tramontina that Walmart sells" brand, and I feel the Lincoln Optio is of better quality.

                            1 Reply
                            1. re: RShea78

                              Lets put it bluntly - unless you are a really experienced chef with a great feel for how cookware affects your abilities, spending a couple hundred bucks on a well-reviewed cheaper sit is no-harm-no-foul. Try it - if you are getting better, you'll grow to appreciate any weakness, if there are any, and justify the future expense easily, not being concerned about a fairly low sunk cost. If its equal, you've saved a lot of money, or you'll never notice..

                            2. I've been using one of their saucepans and I'm disappointed, maybe this is one that got made on a bad day. Good nonstick should just rinse free of stuff, maybe some light wiping, but I found that oatmeal did stick albeit not too strongly, I didn't wipe it clean with a few strokes of a Dobie, but after a soak everything fell away. Based on my experience with good Teflon and Silverstone I expect better. I have a department store nonstick meatloaf pan that is many years old and is still better than the Tramontina.

                               
                               
                              4 Replies
                              1. re: outerrealm

                                I put oatmeal, cheeses, and scrambled egg mixture in the "tacky" category, concerning the ability to adhere to non-stick coatings.

                                My experiences points that one needs to reduce cooking temps to below that of a simmer, (and below boiling) when dealing with those tacky (and scorch-able) foods. Unfortunately cooking at such low temps takes a lot of time, of which may seem like forever...

                                1. re: outerrealm

                                  I believe this entire discussion was comparing All-Clad and Tramontina triply cookware, not non-stick cookware. Triply cookware in general does not have any type of Teflon coating and will not be marketed as non-stick.

                                  1. re: koigirl

                                    True, it is a comparison topic.. but just wanted to add.. I do have 3 pieces of full try ply (not impact bases) pans that are non stick coated.
                                    None are Tramontina though, and one is the Pro Clad by All Clad for Emeril.
                                    It's a decent little pan.
                                    The other are actually from QVC, they had a couple pieces of full try ply non stick coated on clearance so I thought I'd try them for not spending a fortune on non stick. So far, I like them fine.

                                    Regarding the All Clad though, I have several pieces now.. and haven't spent the small fortune on them that even their smallest set requires.
                                    If you want to try this line, I'd suggest watching TJMaxx and Marshalls. I've picked up several pieces there. There are a lot of sales going on on the LTD line right now, and

                                    I managed to stumble into a Dillards who had a few pieces of the Stainless AC on substantial clearance. It never hurts to ask. :)

                                    The other pieces of Ply cookware I have are KitchenAid 5 ply. I like them really well also and have picked them up here and there at the discount stores as well.
                                    I don't see this line of KA in any major department stores at all.

                                    All I can say is take your time and look around.. it can pay off.
                                    With all the great info from the cookware boards and review sites, I've been really happy with the various pieces I've found to upgrade my cookware and haven't broken the bank. :)

                                    1. re: grnidkjun

                                      In my kitchen... I've got it ALL.

                                      All-Clad: it is awfully good stuff and worth seeking out if you can find a great price on it, though some of the "starter pieces" are now made in China. For smaller sauce-pots as well as the 12" Wok/Chef Pan, that's what they really excel at. Sautee/ French pans ARE very good. I don't like All-Clad stock-pots, they are really friggin expensive and really heavy.

                                      Tramontina: Their clad/steel pieces are rather similar in design/ construction to Centurion, which is either Italian or US made. Tramontina is either US, Italy, Brazil or China. If you thought All-Clad's pricing was stiff, try pricing Centurion! The Tramontina Bigger saucepots/ stockpots are terrific: big heavy disc at the bottom and slightly thinner (but not whimpy) construction to the flaired lip. Tramontina's Stock-pot is about 1/4 the price of All-Clad, does what it's supposed to do really well AND comes with a strainer insert. They also make a 14" Braise Pan that I'm a huge fan of as well.

                                      Also, Tramontina make excellent and rather well priced, Made In The USA non-stick pans that you can get at, Bed Bath And Beyond, Costco, etc. BIG heavy aluminum construction with solid riveted handles.

                                      I don't believe in buying sets of ANYTHING.

                                      My favorite French Skillet is from Atlas Metal Spinning, makers of US made Woks. Don't know if the pan is even made any more, but what a beautifully made pan! Except for the handle, which is made from brass. Brass is an AWFULLY good heat conductor!

                                      Centurion is TOP NOTCH stuff (distributed by Lincoln Foodservice Equipment in IN) and really IS AWESOME stuff, but it comes with a pretty AWESOME price. Can find pieces on eBay at a more reasonable price. Unless you are cooking on a 25k BTU stove night after night for 200 ppl, you probably don't need something like Centurion.

                                2. We've just purchased an eight pc. set of Tramontina Tri-Ply SS from Walmart for $129 as our old Calphalon was peeling and chipping and we wanted to get away from the coatings. At this price it was worth the gamble and turned out to be a good bet. I had never used clad stainless steel before but after much research decided to add this to our arsenal as well as serveral cast iron pieces. This morning I used the 8" saute pan to make both scrambled and over easy eggs. After reading some of the post about sticking eggs I had my doubts, but following the advice of several post to heat the pan first and than add the oil/butter and lower the heat and let them set up, they were the easiest eggs I have ever made, no sticking, no hot spots and very easy to flip. I was able to flip all three eggs that I had in the pan at once and then just flip them onto a plate. I made the scrambled eggs first which often times mess your pan up for over easy later but no worries here. Clean up was a snap, much easier than our failing coated pans. IMO the eggs tasted better. We will be adding more Tramontina pc to our collection soon. Very well made and highly recommended, just make sure to adjust the way you cook.

                                  1 Reply
                                  1. re: glboot

                                    I use both All-Clad and Tramontina and there is no difference in my opinion. I was, and am, a big all-clad fan but I tried the Tramontina and I have been so pleased with it I just bought a second set for a second kitchen. The price difference makes it an easy decision! All-Clad has more open stock variety and specialty pieces but Tramontina can meet your essential cookware needs quite well.

                                  2. Reading through all of the posts, I realized that many posters were not talking about the same thing - comparing apples and oranges as it were. The Wal-mart Tramontina is the tri-ply line of clad stainless steel. Comparing the top-of-the-line All-Clad with with the Wal-Mart Tramontina Gourmet 18/10 Stainless Steel Tri-Ply Clad is a fair comparison. The other comparisons are not. Both are heavy gauge high quality pieces of cookware. Don't compare All-Clad to the Tramontina line with glass lids - they are not the same. Instead, compare both products with stainless steel lids. I have made the comparisons in both professional kitchens and home kitchens, and like Cooks Illustrated, I agree that All-Clad is the quality standard. The next question is cost, and is the much lower cost of the Tramontina indicative of much lower quality. Again, I agree with Cooks Illustrated - the quality is very comparable! So if you have the relatively small fortune required to purchase All-Clad, buy it. You will own the very best of tri-ply cookware. On the other hand, if your finances are limited, the Wal-Mart Tramontina described above is a great buy and it will cook as well and last as long (a lifetime) as the All-Clad.

                                    4 Replies
                                    1. re: flyingscot

                                      Love my few pieces of Tramontina Gourmet triply . Was ready to place my order for a larger sauce pot when I read a review that indicated the 4-qt. pot was not induction-suitable like the others in that same line. Disappointed to say the least because it's good stuff!

                                      1. re: flyingscot

                                        What about the Prima? I believe Tramontina Prima is the highest line offered by Tramontina.

                                        http://www.125west.com/c-134-tramonti...

                                        1. re: flyingscot

                                          The 8-pc set that we purchased at Walmart did come with the stainless steel lids. I don't know if this is normal or what the difference is compared to sets with the glass lids.

                                          1. re: flyingscot

                                            I agree with flyingscot. I have had my Tramontina for a couple years now and it works great. Sometimes I do wish I had better stuff, but I will upgrade my cookeware after I upgrade my stove.

                                          2. Sam's was carrying the Gourmet line of Tramontina which I liked much better than the set at the regular Wal-Marts, and as I recall had a GREAT price on it, but no longer. Last time I was in they replaced it with "their" brand. As I recall, the Gourmet set that I find online for $250 they had for like $170...if I'm remembering right.

                                            I knew I should have grabbed a set when I had the chance. I really liked what I saw of them and still need a good set of cookware.

                                            EDIT: Never mind, it may not be in my store anymore but it is still on the Sam's website. 13 piece gourmet set is $199.86

                                            http://www.samsclub.com/sams/shop/pro...

                                            What is everyone's view on this set? I'm thinking of ordering one.

                                            EDIT 2: Ok, I was right, this set when in store as $169.97. Apparantly though it is not fully clad, just the base.

                                            This set at wal-mart: http://www.walmart.com/ip/Tramontina-... appears to be the set that is fully clad. I like the sizes included a bit better as well, although a smaller set and higher priced, but miss the look (belly shape) of that Sam's set.

                                            4 Replies
                                            1. re: sumrtym

                                              If it were me, I'd go for the tri ply at walmart vs the impact bonded base at sams.
                                              I'm not sure if the tri ply is induction capable though and it's not a concern for me at this time.

                                              If it is for you, maybe one of the others here who have the walmart set can report back if a magnet sticks to it or not.

                                              1. re: grnidkjun

                                                I don't own them, but the pieces are advertised as "induction-ready".

                                                It appears that the company is willing to replace the pieces *if* an non-induction piece got mixed in.

                                                http://answers.walmart.com/answers/13...

                                              2. re: sumrtym

                                                I recently bought the 8 piece set at a local Walmart. I put a lot of research and shopping into my decision. I love the cookware, just remember to use lower heat as with all Stainless, no sticking and cooks evenly.

                                                Eggs fried in the 8 inch saute, using the cover from the 3 qt. kettle are just excellent, no sticking, but takes patience at first to let the pan heat, then add the butter and swish around and then the eggs.

                                                I also have the 12 inch saute, and am eyeing a couple more pieces..I don't really need more, but I just love them. MEANMJJ

                                              3. I bought my triply tramontina set at wal-mart after reading an article in cook's illustrated. America's test kitchen said it is equivalent to All-Clad and the price was right, so I made the purchase. I LOVE MY PANS! If you are questioning your purchase, just do it. They are amazing.

                                                1. Clad cookware has a good heat conducting material (aluminum) sandwiched between two thin layers of one of the worst heat conducting materials there is - stainless steel. If there is even a slight void or even ripple in the 'sandwich' you will get inconsistent heating in that area. Won't matter much with all out frying, could be disastrous with a delicate sauce.

                                                  With clad cookware it's all about manufacturing quality control. If Tramontina can deliver this at less than half the price of All Clad then more power to them. Problem is, even All Clad pots can have hot spots which leaves me wondering about a product that sells for significantly less.

                                                  4 Replies
                                                  1. re: CharlieTheCook

                                                    Just bought the tri clad Tramotina and will post how it is but they do say it is induction ready. I noticed a few posts saying they didn't think it was. Will keep you posted!

                                                    1. re: KPisupati

                                                      I have lots of All-Clad copper-aluminium-stainless pots and pans which I bought at their seconds sales and estate sales and they are really great except a bear to keep the copper outside looking nice. I just got an induction single place cooktop which the copper won't work with and needed some induction compatible pans. The Tramontina Tri-Ply was on sale at Walmart so I bought a few to try out - they look well made and they do work on induction, they seem to heat up quickly and evenly.

                                                      Induction elements are maybe 6 or 8 inches indiameter so on larger pans the food on the inside, say pancakes, will cook faster than those on the outside, move them around to cook evenly. With induction some learning is needed but I like it so far.

                                                      1. re: ezstreit

                                                        I love my Tramontina and have had them for quite a few years. I also have their cast iron Dutch Oven , in two sizes, which are wonderful and a whole lot less then LC. I also have AllClad that my kids sent me, and honestly would not spend that kind of money when the Tramontina is available.

                                                    2. re: CharlieTheCook

                                                      As I mentioned in a previous post I have both Tramotina and All-Clad stainless and they both seem to work well for induction. I also have All-Clad copper clad pots which don't work with induction but when I want to use one on induction I use a Nordicware 8 inch steel burner plate which transfers heat to the copper pot (although at a slower rate) and this works ok.

                                                    3. I just received an 8-piece set of Tramontina, ordered from Walmart. The set I got is the standard 18/10 Stainless Steel Tri-Ply. It's all clearly marked "Made In China" on the bottom. I'd describe it as OK, or maybe pretty good. I already own a few pieces of All-Clad, and in my opinion, the Tramontina is nowhere near the same quality. It's not bad, but All-Clad is great. The fit and finish are fine (not as good as All-Clad). The stainless layers are noticeably thinner than my All-Clad, giving me the impression that I'd need to treat it with extra care, which doesn't appeal to me at all (when I'm cooking, stuff tends to fly around the kitchen). :) The handles are a little more comfortable than All-Clad. The sizes that came with the set I ordered were very usable. I was especially impressed with the saucepans (2 and 3 quart), which are great sizes to have. On first use, the saucepan immediately picked up some rouging, which makes me suspect it would be susceptible to pitting as well. The rouging was no problem to remove with a little Barkeeper's Friend, but I wouldn't want to be scrubbing these pans all the time, due to the very thin stainless layer. The pieces I tried all performed well, and I have no particular criticism in that regard. They just weren't a joy to use like my All-Clad is, and to me, that's what a great cooking tool is all about. It's gotta have a certain feel, and you have to *want* to use it. All-in-all, it's not a bad set of cookware, and I would definitely recommend you check it out for yourself if you're in the market for an inexpensive and very usable selection of cookware. But I'm returning the set I bought. I'd rather invest the extra money, a piece at a time, for cookware that I absolutely love.

                                                      6 Replies
                                                      1. re: seiun

                                                        "They just weren't a joy to use like my All-Clad is, and to me, that's what a great cooking tool is all about. It's gotta have a certain feel, and you have to *want* to use it. ... I'd rather invest the extra money, a piece at a time, for cookware that I absolutely love."

                                                        I certainly agree with this! It's this same feeling I get every time I use my All-Clad omelette pan (& keeps me from using my "identical" Calphalon omelette pan), my auto-drip coffee maker, my few "nice" knives, or any number of other kitchen tools I've got. The items DON'T have to be the most expensive option in their class, but they DO have create that enjoyment.

                                                        I'm sure, as a group, there's a higher level of this sentiment among Chowhounders than there is among the general population. But, based on the responses I've seen over the past 15 months, I still believe it's a minority sentiment here as well. Most folks don't care to that degree; they just want their item to perform as expected, & perhaps a little better than expected.

                                                        Oh, sure, there are items I own that are mediocre. And I use them, without longing for something better, on a daily basis. But I completely agree that it's the "love of use" (however you might define that) that puts some items above all others.

                                                        1. re: Eiron

                                                          I concur with this. Perhaps it's because I've started building my collection somewhat recently but my newer, heavily researched and carefully chosen tools really do inspire me. I find them to be a joy to use.

                                                        2. re: seiun

                                                          True story.

                                                          Over the holidays I stumbled upon a $300 Mauviel copper saute pan at Marshall's, marked down to $149. I passed, and justified it to myself that it wasn't 2.5 mm, scratched, and stainless lined.

                                                          A week later, I had a dream that I got it for a present, and when I thanked the giver, the giver shrugged and said it was only $10.

                                                          So the next day I drove back to Marshall's and lo and behold...the pan was marked (erroneously) down to $10. They honored the price.

                                                          Despite its scratches and scuffs, I get this little thrill every time I place it on the stove and pour some olive oil into it. :) :) :)

                                                          1. re: E_M

                                                            No! That's insane. I haven't ever had a lucky find like that! Unbelievable!

                                                            1. re: olympia

                                                              I found my lost check in a dream, but it is not as crazy as the E_M's story. In my case, I think it is my subconscious/repressed memory in my dream and I was able to remember where I placed the check -- the same thing for hypothesis.

                                                            2. re: E_M

                                                              'A week later, I had a dream that I got it for a present, and when I thanked the giver, the giver shrugged and said it was only $10. So the next day I drove back to Marshall's and lo and behold...the pan was marked (erroneously) down to $10. They honored the price.'

                                                              What the heck.

                                                          2. Tramontina is almost the same and pans are not thinner. Also very similar to all clad in construction and quality. In terms of finish it seems like tramontina lets its product out of the factory with more cosmetic type imperfections, nicks, marks, etc.. but at 1/4th of the price it's worth the trade off. I find their mirror polish interiors are better than all clad.

                                                            5 Replies
                                                            1. re: VancityCookro

                                                              For people that have used All-Clad and Tramontina, does the Tramontina (I'm talking about the triply line) release food as well as AC? Deglaze and cleanup as well as AC?

                                                              I have a few pieces of AC, the interior SS has a nicer cooking surface than my other SS. With the proper technique the AC SS is almost like nonstick and cleans like nonstick.

                                                              1. re: unprofessional_chef

                                                                I have a lot of AC,Calphalon,Viking and a few pieces of Tramontina purchased mostly for size and foot print.As far as I am concerned they are within 2% of equal to anything I own,to include cast iron,copper,Regal Ware etc.If you aren't looking for or in need of a lifetime warranty Tramontina is a fine product.

                                                                The 4 pieces I have are made in Brazil.Two 14" pieces have seen really hard use,stove top and oven,if these were still available I would purchase more.

                                                                Keep on mind there is more than one level of ?quality in the Tramontina line-up.

                                                                1. re: unprofessional_chef

                                                                  The only Tramontina tri-ply piece here is an 8-qt stock pot (made in China); I can detect no difference between its mirror-finish interior and the inside of my A-C tri-ply saucepans when they were new (the saucepans have a more satin-y interior now after almost 20 years of use). The Tramontina stock pot cleans up easily.

                                                                2. re: VancityCookro

                                                                  That is my understanding too. About 1/3rd the price. I don't know about food release, but I know quiet a bit of people dislike the All Clad handle design.

                                                                  1. re: Chemicalkinetics

                                                                    I've never disliked the A-C handles as much as some cooks, but I understand the complaints. The handles' comfort and handling ability is most critical for pans that will be manipulated a lot while in use -- skillets, and saucepans in which a lot of stirring and whisking will be done.

                                                                    Particularly for a big skillet, 11" and up, and given what they cost, I think it's really worth handling in person to make sure the balance and grip are right for you. This is not easy to do with the Tramontina, as it's not stocked at most stores. Neither the Tramontina nor the All-Clad skillets have a handle anywhere near as long or comfortable as the one on the Regal American Kitchen tri-ply line. Cuisinart's Multi-Clad line is also very good quality, with more comfortable (to me) handles than A-C.

                                                                3. I tossed my 23 yr old Calphalon in November, and was set to buy All-Clad to replace it all. I have two All-Clad pans that I've used for several years now, and am happy w/ their performance...but I was just really dreading the amount of money I was about to spend on the new pans. Until I starting researching the Tramontina after finding these discussions on Chowhound. After reading the Cooks Illustrated comparison of the two, I went with the Tramontina. It is made in Brazil, not China. Has the same metal/steel makeup/properties as the A-C...and how can you pass up that price difference? The pans cook evenly, clean easily...my only complaint is that the handles feel a little out of balance w/ the large pans, but the do have a second grip handle so I can live with that, again mainly because of the cost diffference. Probably my biggest "complaint" was having to purchase from Walmart, which I despise giving money to. The online ordering was easy enough, but the in-store pick-up process was a nightmare! I purchase a 12" deep skillet, 12" fry pan, 10" frypan, 5qt pot, 3.5qt pot. The total cost of all these pans was almost equal to the cost of ONE All-Clad 12" deep skillet (not the copper-core) ..There you have it. Nuff said.

                                                                  2 Replies
                                                                  1. re: toklas2

                                                                    Hi, We're looking to replace our non-stick Calphalon with stainless and Tramontina Tri-Ply is on the short list. Our current set has plastic over the metal handles so they are always cool to the touch. How have you found the Tramontina handles, do you need pot holders for sauce and fry pans? What's your overall impression of the set now that you have had it almost a year?
                                                                    Thanks

                                                                    1. re: Burned_dinner

                                                                      I've been really happy w these pans...With general cooking, never have the need for a pot holder. I'd definitely recommend them!

                                                                  2. This is an interesting discussion, as I have found the allure of AC like a siren song. I started out with a set of Cuisinart NS, huge set not made anymore with paella pan etc, have then added Lodge skillets, Le Creuset pots, and find that there is no one brand or style that does everything. When I took a first course at L'Academie de Cuisine, the chief said that a good pot is one without holes, and that other than ultra thin aluminum, any differences should not be very noticeable.

                                                                    1 Reply
                                                                    1. re: law_doc89

                                                                      I have now had the Tramontina for almost a year, and I must say it has performed great under the heavy use I subject the pans to. And, like you, I have set aside a few of my favorite skillets for my aged and well-seasoned cast iron pans...they are really amazing! And since you mentioned Le Creuset, I also was on the hunt for a LC enameled deep french oven. Yet again the cost was off-putting, so I went w/ a 10qt cast iron Lodge at 1/3 the price, and man I love it! Good luck on your search..there are so many alternatives out there its crazy!

                                                                    2. I thought I'd reply since this thread appears to keep going and going :)

                                                                      As a result of reading through Chowhound, I ended up buying a couple of All-Clad Copper Core sauce pans (via Williams Sonoma on sale a few years back). They're USA-made of course (though I believe at least one of the small sauce pans had a made in China lid. I mentioned this in a review on WS and it was taken down. I don't know if the review was taken down specifically for that mention or not.

                                                                      I also have a Tramontina pot with steamer. It's a heck of a good piece. I've had it for about 10 years and It's really held up well.

                                                                      So I don't know. Maybe there's a difference. It's sure nice to own an obviously well made pan or pot like All-Clad (and I like nice things!) but I thought the Tramontina was pretty good too. And you can't beat the price! We bought it as part of a set and a few of us divided up what we wanted out of it -- i.e. the pieces that we each happened to need to fill in kitchen essentials.

                                                                      2 Replies
                                                                      1. re: LaBucherie

                                                                        It's hard to argue against the quality of All Clad, but the price can really keep many people away. I live near the All Clad manufacturing facility and they hold factory sales a couple of times a year where you can get some great deals. This year I picked up an All Clad stainless 8 quart stock pot for what they say is 78% off, ($89).

                                                                        But, I've found that I like to have a few non-stick pieces and since they tend to wear out in a few years, I've been buying the Tramontina and love them.

                                                                        Are they as nice as the All Clad? Not in my opinion, but they are very good and way less expensive. Almost disposable!

                                                                        http://burghfeeding.blogspot.com/

                                                                        1. re: LaBucherie

                                                                          All Clad may be better than Tramontina, but most of these marginal improvements do not translate to better end products -- better meals.