Tramontina 80116/249DS Gourmet 18/10 Stainless Steel Induction-Ready Tri-Ply Clad 12-Piece Cookware Set, 24cm, Stainless

I've had these pans for a few weeks now using them on most nights and have to admit I'm thoroughly impressed. I knew they would be of good quality but the deference between any other pans I've owned is night and day. I've found them to be easy to use and clean, heat evenly and have had no issues with food sticking. Been a joy to use and hopefully will be with me for years to come.

Just received the 12 piece set and LOVE it! The finish, feel and weight of them is amazing and better than I expected. I have only used two pieces so far - made scrambled eggs in the frying pan and nothing stuck and was a breeze to clean. This set IS made in Brazil and says so on the bottom of each pan. Highly recommend this set - can't wait to use the rest of them!

Very happy with the quality of the pans. Transitioning from non-stick teflon to stainless steel has been a learning curve. These pans can be extremely non-stick if you take your time and preheat them correctly. If you don't you will have all kinds of food stuck to them.

I paid $280 for the 12 piece, made in Brazil set. 5 months after purchase. Pros: Heavy (but not too heavy) Excellent finish on all, no scuffs or markings Solid construction (no bad rivets yet) Variety of sizes Cons: I'm getting nitpicky about keeping them polished They're not fully clad The top edges aren't fully clad, which may EVENTUALLY be a wear point - I haven't noticed anything negative yet there though. I don't run them through the dishwasher for this reason alone. That being said, you won't find true 3 or 5 ply fully clad pans for even twice this price. They arrived with a mirror finish, and they for the most part still have that though are starting to show signs of use. One could probably fully polish and restore them if they wanted - to me they're nice pots and pans that I want to use, not hang on a wall to collect dust. They behave like stainless, and should be used as such - don't expect nonstick or cast iron qualities from a completely different material. Preheat the pan dry, add your pan lube and let it come back up to temp before cooking. You can get a decent sear on a steak at medium high heat if preheated. My eggs slip and slide around the preheated pan with a little butter at medium/medium low. Any fats dribbled down the outside of the pan and not immediately cleaned WILL polymerize and discolor the outside. This doesn't affect cooking once achieved, and can be removed the same as removing the "seasoning" from a cast iron. I wouldn't recommend metal utensils if you want to maintain a scratch-free finish, but it's stainless steel - you'd have to really go at it to cause scratches deep enough to affect cooking. a little clattering with a spoon when basting a steak won't hurt them any. For cleaning, boil any seriously stuck on crust and scrape with a hard plastic scraper when cooled enough to do so. repeat as needed, finish with your typical scrubber. Do not shock a hot empty pan with cold water, no matter the material type, ever. Wouldn't recommend the dishwasher on the regular, but I imagine a little automated action here and there won't hurt longevity much. Barkeeper's Friend is your best friend for getting the shine and polish back. I expect this set will last me another 10 years.

Muy buenas, tardaron en llegar dos días más pero están chulas