Tramontina 18/10 TriPly-Clad Stainless Steel 12" Sauté Pan

Picture on the item page shows a mostly flat bottom. Pan that arrived was only flat for a radius of about 3 inches from center, then sloped up, almost like a wok.

There must be some reason that the big name versions of this pan cost several 100 dollars but this one looks pretty good so far.

The best you can get. Don't waste your money on "All Clad"

I purchased the 12 inch and the 10 inch fersions of this pan because it was recommended on a cooking site. It is tri-ply meaning that there is a layer of aluminum sandwiched between the inner and outer stainless steel surfaces all the way up to the rim. When I got them I washed them by hand and immediatly set about seasoning them like a cast irom skillet. I used a grapeseed oil with a high smoking point and left it on a burner just below the smoking point until a layer of fat was visible whien I dumped out the oil. I wiped it with paper towels and then put it in a low oven for an added hour. The result is a pan that is almost as nonstick as teflon and we can use ordinary metal spatulas turners on. It works so well. It is heavy but not a much as cast iron. Altogether we are delighted with the pans we got--and they didn't cost an arm and a leg.

This is a the best skillet. You have to put a film of oil (not a lot) and heat it up before putting in food, the oil should shimmer. If the skillet isn't hot enough the food will stick but you don't want it smoking hot, medium to medium high depending on your stove. No lid but I use a Mainstays universal lid I purchased at Walmart, it doesn't really fit but it works (the skillet has rounded edges for pouring). The handle is long but it fits in oven (not the lid) to 400 degrees. Its really a solid skillet, I bought it because I wanted a large skillet that won't warp. When you realize this is a triply clad skillet, the weight and size, you can't believe they can make it and sell it at such a low price, its a great value.