Tramontina Stainless Steel Cookware - Product Review...

Our Tramontina stainless steel cookware arrived today. It traveled from the Gulf of Mexico in Texas to the East Coast to get to us in Colorado. I'm not sure exactly what happen with the shipping, but FedEx definitely lost money on this package. I'm just grateful that it is finally here. The computer that we ordered showed up three days early. Go figure...

 

Every piece was packed with care. They did not spare the packing materials. Every piece had several layers of protection and arrived in good condition. I was impressed and grateful that I did not have to deal with a damaged product.

I am very pleased with the quality and construction of the Tramontina stainless steel cookware. It is heavier than I expected, and I am very happy about this. The lids are lightweight and fit perfectly. The handles are well proportioned to the pans and makes the pans well-balanced. Also, the handles do not get hot, but caution should be used. The lid handles are tall, and this helps to prevent knuckle burns.

Once unboxed, I hand washed and dried every pan, pot and lid. It is dishwasher safe, but I have never washed any of my cookware in the dishwasher. In fact, when I had a dishwasher, I still washed most of my dishes by hand. 

After washing everything, I heated up some apple cider in the small saucepan. The cookware has a flared no-drip lip and I wanted to see how well it worked. It worked great. I also wanted to test a pot on my stovetop before I started dinner, because my stovetop cooks hot.

I chose a meal that would test the non-stick properties of stainless steel and teach me about the cleanup process. Proteins naturally stick while cooking and so does cheese, so I made my version of Marry Me Chicken served on top of starchy pasta. This dish will definitely tell me if cooking with stainless steel cookware is desirable.

Here I have started frying the chicken breasts that have been lightly dusted with flour and spices in a small amount of oil and butter in the 5.5 Quart Deep Sauté Pan that I have nicknamed "The Beast".

No sticking and it cooked evenly.

The pasta is cooking in the pot next to the chicken.

The chicken is done.

I sautéed the onions and garlic in the same pan after frying the chicken and then I made the five-cheese sauce, and nothing stuck to the pan. Once I put up the leftovers, the cheese residue did stick when it cooled off, but it came off easily in hot soapy water with a dishcloth. 

The meal was delicious, and clean-up was a breeze. The pots and pans look like I just pulled them out of the box. 

I had to clean out my old pots and pans from my cabinet in order to store our new cookware. Stainless steel needs to be stacked and stored in a way that doesn't scratch the inside or outside of the pans. This cookware stacks nicely when the lids are inverted. 

Overall, I am very happy with my first cooking experience in our new cookware. I am amazed how little oil is needed to fry in these pans. I will attempt to fry an egg using a frying pan in the morning. Eggs are very high in protein and stick in almost every type of pan. I will use the tips and tricks that I have been learning while waiting for the cookware to show up. 

Things To Be Happy About:

Learning how to use a new computer keyboard

Answered prayers

Singing "Happy Birthday" to a friend on the phone in a way that makes them laugh

The benefits of Essiac Tea

Cherry juice

A hot water bottle warming up my spot the bed in the brutal months of Winter.

Aladdin Oil Lamps

Search engines

Solitaire

Wooden spoons

Needlework 

Hoodies

Thank you for visiting my blog,

Mrs. Smith