Tramontina "saute pan" vs "frying pan"
Yeah. In this case, yes. Tramontina has a different definition of saute pan vs fry pan -- different from most other companies. Not wrong, just different.
Tramontina's definition of a saute pan is actually what other companies consider to be a fry pan.
This has caused some confusions in the past and now it seems Tramontina is using the two terms interchangeably -- which is probably even worse.
Anyway, the 8" and 10" saute pans from your first link are the same as the 8" and 10" fry pan from your second link.
What about the 8" and 10" pieces sold individually - are they the same pieces that come with the sets?
I also found another 10" called Gourmet. Not sure if it's the same line.
Do they routinely get new inventory of the 12" saute pan?
<I also found another 10" called Gourmet. Not sure if it's the same line. >
Ok. Yes, and no. And here is why it is both yes and also a no. Yes, the link you have for the 10" Gourmet is the same as the ones in the set. However, this should not be. Either the description is mislabeled or the picture is misplaced.
The Tramontina Triply cookware line is a fully triply cookware design cookware set. In other words, the cladded is throughout the cookware -- from rim to rim.
The Tramontina Gourmet is disk-bottom (or disc-bottom) cladding. Only the bottom of the cookware is cladded.
Here are two photos of the real Gourmet pan and stock pot. Look closely at the bottom of the cookware:
Are you planning to buy the Tramontina in individual pieces?
Haven't decided if I want to get Tramontina. It's one option. I was thinking of getting the 8 piece set.
I do want a 12" frying pan, which is why I want to find out if WM restocks them frequently.
I have a 10" non-stick pan so I'm not sure which, if any, between the 8" and 10" pans I'd keep.
The 2 qt and 3 qt sauce pans would be used, but I wonder if I'd rather have a 2qt and 4 qt.
I think I want a Dutch oven and was looking at an enameled cast iron so I don't know if I'd keep the Tramontina.
The main reason I'm considering the set is because the individual pieces aren't all available, at least online. They also cost quite a bit more individually. If I got the 8 piece set I'd sell what I didn't want on ebay and then purchase the individual Tramontina pieces I want. I just don't know how difficult it is to find them or if they don't restock often.
I have been following the other post of yours, so I am partially aware that you are shopping around.
<The main reason I'm considering the set is because the individual pieces aren't all available>
The individual pieces are online. Not sure which ones you are most interested.
<They also cost quite a bit more individually.>
This is true. You buy the 2 qt and the 4 qt, then they are almost as expensive as the entire set. This is why the Tramontina set is such a good deal. For $130, you get a complete 8 pieces set, which is rare.
<I think I want a Dutch oven and was looking at an enameled cast iron so I don't know if I'd keep the Tramontina>
I have had two enameled Dutch Ovens and two bare (not enameled) Dutch Ovens. While they are useful, I think some of the reputations of Dutch Ovens are overblown. There isn't a whole lot that a stainless steel stock pot cannot that an enameled cast iron Dutch Oven can. In other words, I really don't know if an enameled Dutch Oven can do a lot more than this 5 qt stainless steel Dutch Oven in this set. Yes, there are a few things, like the "no knead bread", but these are rare applications for most people.
In regard to the 12 Tri-Ply Clad Frying Pan that you linked, several reviewers mentioned that it is not the same pan that comes in the sets. It has a smaller cooking base which may be why it's described as an "Open" pan.
The whole Dutch oven vs larger saute pan (flat sides) topic is making me more indecisive. Plus, people use different cookware for the same dish, which makes it more confusing. Add in recommendations for a saucier and my head is spinning, lol. I want a piece that will slow simmer tomato sauce with vegetables and chicken.
<several reviewers mentioned that it is not the same pan that comes in the sets.>
Thanks, I didn't know that. I am sorry to hear that it is not from the same series. Thanks for pointing this out.
<It has a smaller cooking base which may be why it's described as an "Open" pan.>
My understanding is the Open often means Open stock, which is supposed to be from the same from the set, but there could easily be a mislabeling issue here.
<The whole Dutch oven vs larger saute pan (flat sides) topic is making me more indecisive>
They are still pretty different though. For some of the things, you can use either. For others, you need to use one over the other. For example, if you want to make a whole chicken stock or a pork roast, then you will probably have to use the stock pot/Dutch Oven.
<I want a piece that will slow simmer tomato sauce with vegetables and chicken.>
Then you will probably need a stock pot or a Dutch Oven.
A saute pan usually competes with a fry pan, not a Dutch Oven.