DELARLO Tri-Ply Stainless Steel Frying Pan, All Cooktops Compatible Up to 650℉, Oven Safe Induction Skillet, 12.5 inch Non toxic Cooking Surface, Fast & Even Heat, Durable Cookware

I bought this bad boy during Black Friday and I've been using it continuously since. I was a non-stick user before and this guy was my first stainless steel pan, so there was definitely a learning curve, but my oh my did it pay off! I don't even reach for my cast iron skillet anymore because this pan does everything! It's super wide, so I can brown a ton of food and it browns really well! It's also got sides tall enough for making curries or stews. I can cook like three days worth of food in it. It's also super easy to clean as the inside is a continuous surface with no screws or crannies where food can get stuck in. I've burnt stuff on this and Barkeeper's Friend + Scrub Daddy took it right off with no scratches! This is such a good multi use pan and very durable. It's also very affordable compared to the Made-In or other popular brands.FYI: It doesn't come with a lid, so you'll need to buy one yourself.

Truth be told I don't know if a better option exists... for a bachelor who cooks everyday and prefers nice quality stuff- this thing (and this brand in general) is top notch. I've owned this and another item from the same brand for a year now and I think about writing this review often as I'm really satisfied with this stuff. I don't really find it anymore difficult to clean than non-stick pans either, which is surprising.I'm using it on a glass cooktop

El artículo es muy resistente a los temperaturas cómo lo decía en la descripción

I've had it a year and a half now, just a few minor complaints keeping it from "perfect."1. The little screws that hold on each handle (one on side of the pan, one on lid) like to come loose so need occasional tightening. Might be fixed by adding a washer of some sort/ maybe some loktite? but not the end of the world.2. The finish is actually kind of delicate, eg I polished the inside with some Barkeep's Friend and it left tiny tiny pits in one spot. Perhaps my own fault for being too vigorous but again, not world ending. I only polish it once in a blue moon now so it stays ugly, *clean* but ugly haha.3. Now the one truly concerning bit I just noticed, we'll see how it goes. The metal border around the lid sort of pinches the glass in place, and I realized upon close OCD examination that water can easily enter between the glass and metal but not exit so easily. There's a tiny bit of water just sort of sloshing around in there, particles, it looks like a snowglobe of filth... I'm still using it but just thinking "out of sight, out of mind" lol.Anyway for the price I'm happy. Every other stainless steel pan I've seen is like twice as much, and this pan still works just fine.

I was replacing a non-stick pan that had lost it non-stick properties. I wanted to try a stainless steel pan and got one from a reputable brand, but the sides of the pan felt like a thin sheet of tin. I returned it and purchased the Delaro pan and it felt much more substantial. I was somewhat concerned about the negative reviews saying food stuck and wouln't come off. So I followed the instructions including seasoning the pan, heating it up at low-medium heat with some vegetable oil before putting the food in the pan, and cooking on medium-low heat. So far, I have cooked one veggie burger and two pieces of salmon. Both times, the salmon skin stuck to the bottom of the pan. I waited til the pan cooled and soaked it in water with some detergent. The second time I used a little Bar Keepers Friend because all the skin was gone but there was a slight discoloration. That resolved the color problem easily. I see this pan and being in service for many years to come. Great product if you follow the directions. Picture is after the latest cleaning.

I never leave reviews but I felt compelled to with this pan. The photo shared is after 45 minutes of intense scrubbing, boiling water with vinegar and baking soda, dawn powerwash, a steel brush, and STILL black and crusted after ONE USE!! Before you ask, yes I pre-heated the pan and coated with a generous application of olive oil before cooking two chicken breasts for no more than 12 minutes uncovered.It’s a shame because I want to avoid harmful chemicals but my nonstick pan takes literally 30 seconds to clean the most caked-on grime. With this pan, be sure to cancel your morning meetings before trying to cook anything.It’s my first time cooking with stainless steel but this can’t be how people are living….

The pans work good and I love the universal lid

First time (since maybe I was a child) I have used stainless. I think that's all my mom used but it's been many years. I have always used nonstick because how easy they are. Stainless seemed a little daunting. After buying higher end nonstick pans that last longer compared to the budget ones, they still lose their coating after a few years, even when I only hand wash, don't heat on high heat, etc. Getting annoyed with buying new pans every 3 or so years and also being a little off put about consuming those flakes I decided to try stainless. These were the first pans I bought and they are really well made. Heavy, beautiful, seem like they'll last a lifetime. After figuring out how to cook with stainless, which really isn't that hard, and how to clean (deglazing and barkeepers friend) it's pretty much all I cook with now. Love the pan, bought a second and a pot from this same manufacturer.