Review on 🍳 Tramontina Professional Fry Pans (12-inch): Exceptional Performance for Expert Chefs by Jerry Amos

I have only used wood and teflon cookware. I almost always waited for it to cool before washing it off. I didn't use non-stick spray. I have never used heat. I only used light, non-abrasive Scotch cleaning cloths for cleaning. I only used it 3-4 times a week for 6 months before it became significantly problematic (everything sticks and the center warps). Don't know if the non-stick coating has worn off, but it's definitely a durable stick pan now. Very disappointed. I bought this based on reviews that said it was professional quality and got some of the best results, even with heating. Either quality control issues, or these reviews were only done after using the pan 10 times. Seriously, I can buy any skillet at Walmart and use it 80 times. My ratings are based on 6 months of use, not first use which was good. the most important area. It is difficult to keep this area moist. Easy cleaning: 1. A complete cleaning with mild detergents is actually almost impossible. There is always a layer of food on top. Food can get stuck in the 3 rivets that secure the handle. Versatility: 4. I don't know how versatile a skillet can be, but I've used it on every Blue Apron dish that required a nonstick skillet. If my next pan is better I'll post the brand here so people can find a good alternative.