Tramontina VS Cuisinart Although stainless steel cookware is not "nonstick," there are a few ways to lessen the quantity of food that sticks during cooking. Remove food from the refrigerator and allow it to defrost before cooking. (Food served cold is more likely to stick than food served at room temperature.) Before cooking, always preheat your pan for roughly two minutes over low to medium heat. Warm the skillet with a small amount of oil or butter. 4. Place the food in the pan and cook it completely on one side before flipping it. If you attempt to flip it too soon, it will almost always adhere. Only place your pan on high or medium heat when it is filled with cold liquid. The cold liquid will absorb the pan's heat and keep the metal cool. After adding the food to the pan, reduce the heat to medium-low or low. Because the aluminum core of the pan absorbs heat, if you increase the temperature excessively, your food may burn or cling. This set has 8- and 10-inch fry pans, a 6-quart covered deep sauté pan, 1.5-, 2-, and 3-quart covered sauce pans, and an 8-quart covered stock pot premium. 18/10 stainless steel, aluminum core, magnetic stainless steel, three-ply clad construction The tri-ply clad structure provides heat from all sides, not just the bottom, and the 18/10 stainless steel precision-fitted lids help to seal in nutrients. Cast stainless steel handles with an ergonomic design are welded for greater durability and support. Tri-Ply Clad cookware from Tramontina is oven-safe to 500°F (260°C) and compatible with all cooktops, including induction. His cookware is appropriate for both amateur and professional cooks who want the finest quality and performance. It is constructed to withstand frequent usage, even in the most rigorous kitchens. The handle is precision-cast and riveted, and the lid is stainless steel that has been mirror-polished. Before washing, soak cookware in hot, soapy water to remove stubborn, stuck-on foods. Hopefully, these tips may be helpful when working with stainless steel in the kitchen. I evaluated both Both Consumer Reports and the New York Times lauded Tramontina. Tramontina is, however, several hundred dollars more expensive than Cuisinart. Tramontina can withstand high heat more effectively than Cuisinart, allowing it to sear or brown meat or poultry more evenly. High heat will damage a Cuisinart pan or pot, voiding the warranty. Nevertheless, I purchased the Cuisinart set and was not dissatisfied. The Cuisinart Multi-ply, to be clear, sears and browns food. And, truthfully, I am happy with the results. Inspired by the great French kitchens, Cuisinart began manufacturing professional cookware roughly 30 years ago. Cuisinart cookware carries on a long tradition of quality by utilizing the finest available materials to execute the fundamental culinary techniques. Our MultiClad Pro Stainless Cookware, designed to meet the requirements of gourmet chefs worldwide, illustrates our commitment to quality and innovation.