DELARLO Tri-Ply Stainless Steel Pan, 12 inch Fryin

No rivets, easy cleaning, uniform temp. distribution
Having been on the business end of countless cooking vessels, the first thing I will say is I dislike handles with rivets protruding into the inside of the pan. I have not seen any riveted pans that are NSF certified, due to bacteria/food being difficult to clean, especially with dishwasher-only process. There’s no good reason not to weld the handles, or attaching hardware, other than maybe being cheaper? It’s nice to use a spatula and cleanly swipe the inside of the pan to get what you’re cooking off the sides….rivets prevent that. The removable handle(s) are a nice touch. I have never had any issues with the nuts or attachment process. Maybe some people did but could be a defect in the threads, or overtightening. Put a drop of oil on the threads before tightening, and lift the handle up and down while final-tightening, which allows a completely solid connection, which I have never had loosen. BTW, the thread is a 5mmx.8mm common metric thread, so if you lose a nut (they give you extras) you can buy them on amazon. Some pans have the handle permanently welded to the pan but I like the removable feature, allowing storage in tight areas, or I sometimes keep it off and use the pan like a pie pan to bake with, and the handle being off, makes it less cumbersome in the oven. If you make skillet-browned cornbread, this works almost as well as a cast iron skillet. There are no lids with this but the price is great, and you can buy lids, or if you’re like me, you already have lids that fit these saute pans. The lip of these pans are flared out, making pouring liquid/stew/etc out clean with no drips down the side of the pan. I measured temperatures across the bottom of the pan while heating on an induction cooktop. The temperature was very uniform across the interior, and the magnetic coupling to the induction coils was very efficient, indicating a good magnetic stainless steel used in the mfg process. To season the pan, I use either coconut oil, or avacado oil (not spray oil, as the lecithin used for release agent will break down under high heat). So heat the pan to around 400F (after first cleaning it), then wipe the oil to coat the pan’s inside with a paper towel and oven mitten(s). This will greatly reduce sticking. So to recap, great pan, flat bottom, great handle and attachment hardware, easy to clean and use. Price is also very good for high quality pans. I’ve cooked several meals, cornbread, and desserts with them, and am still happy with my purchase!

Great pan for the price
This is an excellent pan for the price. It heats up fast, and evenly. The bottom is slightly convex upwards so much of the middle of the pan is slightly off the burner, which isn’t ideal for electric stovetops. However, this wasn’t an issue and could actually protect the pan from warping the other way. If you use oil, not much sticks to the pan, but of course it isn’t as non-stick as an actual non-stick pan. The pan is also easy to clean if you leave warm water in it after cooking to soak. Overall, a relatively high quality pan that works well and is easy to use. Also the perfect size for bit meals!

Amazing Fry Pan
I’ve recently made a significant change in my kitchen by switching to a tri-ply hybrid non-stick pan, and I’m genuinely excited about it. This pan is a chef-grade steel pan with a non-stick coating, offering a unique cooking experience. The coating isn’t perfectly smooth, which might take some getting used to, but it’s part of what makes this pan special.For those who enjoy exploring more advanced cooking techniques, this pan can be a game-changer. Let me share a technique I’ve been perfecting for cooking eggs:Warm the pan on medium heat with a bit of oilGently place the egg in the panCover with a lidReduce the heat to lowLet it cook, allowing the steam to cook the top of the eggThe result is a beautifully cooked egg with a perfect texture.For meat lovers, here’s a method I’ve found works wonderfully with this pan:Brown the meat in oilSeason one side with saltTransfer the pan to a preheated 400°F (200°C) ovenCook for 10, 15, or 20 minutes, depending on your preferenceUse a meat thermometer to ensure it’s cooked to your likingCover and let the meat rest for 10 minutes (fold a square of foil to create a Chinese conical hat!)This method consistently produces juicy, flavorful meat with a beautiful crust.I’m really enjoying exploring the possibilities with this new pan, and I hope these techniques inspire you to try something new in your kitchen too!

heavy pan and perfect for steak.

Good product worth the money to spend.

I am glad I bought this pan. The quality is just too good and I enjoy cooking with it. The pan heats up quickly and evenly. I had to learn how to cook with it as this was my first stainless steel pan and I used to use non-stick Teflon pans. This pan came with a how-to pamphlet which was very helpful. I got the 12 inch one which is very big but I’m quite happy with it. I didn’t buy the pan with the lid as it was too expensive for me. I had to look for a 12 inch lid separately on Amazon. There weren’t many options to look for unlike the readily available 10 inch pan lids. Maybe someday I’ll get the 9 or 10 inch pan from this brand. I’ve become a fan! Don’t hesitate to buy this pan. If you’re looking for a stainless steel pan then this is the one you want!