---
product_id: 15044489
title: "Tramontina Signature Tri-Ply Clad Stainless Steel 8-Inch Small Frying Pan, Induction-Ready Skillet, Dishwasher-Safe, NSF-Certified, Made in Brazil"
brand: "tramontina"
price: "2396893₫"
currency: VND
in_stock: true
reviews_count: 13
category: "Tramontina"
url: https://www.desertcart.vn/products/15044489-tramontina-signature-tri-ply-clad-stainless-steel-8-inch-small
store_origin: VN
region: Vietnam
---

# Tri-ply for even heat Dishwasher-safe convenience Oven-safe up to 500°F Tramontina Signature Tri-Ply Clad Stainless Steel 8-Inch Small Frying Pan, Induction-Ready Skillet, Dishwasher-Safe, NSF-Certified, Made in Brazil

**Brand:** tramontina
**Price:** 2396893₫
**Availability:** ✅ In Stock

## Summary

> 🍳 Elevate your kitchen game with precision and style — the skillet that means business.

## Quick Answers

- **What is this?** Tramontina Signature Tri-Ply Clad Stainless Steel 8-Inch Small Frying Pan, Induction-Ready Skillet, Dishwasher-Safe, NSF-Certified, Made in Brazil by tramontina
- **How much does it cost?** 2396893₫ with free shipping
- **Is it available?** Yes, in stock and ready to ship
- **Where can I buy it?** [www.desertcart.vn](https://www.desertcart.vn/products/15044489-tramontina-signature-tri-ply-clad-stainless-steel-8-inch-small)

## Best For

- tramontina enthusiasts

## Why This Product

- Trusted tramontina brand quality
- Free international shipping included
- Worldwide delivery with tracking
- 15-day hassle-free returns

## Key Features

- • **Ergonomic Control:** Riveted stainless steel handle offers a secure, stay-cool grip with a handy hanging hole for stylish storage.
- • **Effortless Clean-Up:** Dishwasher-safe and NSF-certified for professional-grade hygiene and convenience.
- • **Precision Heat Mastery:** Tri-ply clad design with aluminum core ensures flawless, even cooking every time.
- • **Built to Last a Lifetime:** Crafted in Brazil with premium 18/10 stainless steel and backed by a lifetime warranty—invest once, cook forever.
- • **Versatile Culinary Powerhouse:** Compatible with all cooktops including induction, plus oven-safe to 500°F for seamless stovetop-to-oven transitions.

## Overview

The Tramontina Signature 8-inch Tri-Ply Clad Stainless Steel Frying Pan delivers professional-grade cooking performance with its tri-ply construction and aluminum core for even heat distribution. Made from durable 18/10 stainless steel, it’s compatible with all cooktops including induction and oven-safe up to 500°F. NSF-certified and dishwasher-safe, this pan combines safety, convenience, and longevity, backed by a lifetime warranty and crafted in Brazil for lasting quality.

## Description

The Tramontina 8-inch Tri-Ply Clad Stainless Steel Fry Pan delivers professional-grade performance in a sleek, versatile design. Featuring tri-ply construction with an aluminum core between two layers of 18/10 stainless steel, the all-clad vessel ensures even heat distribution, giving you precision control over your cooking. Ideal for small meals, this 8-inch skillet is perfect for frying eggs, searing, sautéing, and browning. The compact size of this small frying pan makes it perfect for individual portions or smaller servings. NSF-certified for safety and quality, this cladded pan is compatible with all cooktops, including gas, electric, induction, and ceramic glass. This fry pan is made without PTFE/PFAS, ensuring healthier cooking. Oven-safe up to 500°F, it easily transitions from stovetop to oven. The riveted stainless steel handle offers a comfortable, secure grip, and its modern design includes a convenient hanging hole for easy storage. This fry pan is dishwasher-safe, but for best results, handwashing with non-abrasive sponges is recommended. Whether you're a home cook or a pro, this pan brings both style and high performance to any kitchen.

Review: Great Affordable Stainless 3-Ply 8” Skillet - First photo: 8” skillet preheating on low heat. Second photo: Notice the butter is not burning. Turned up the temperature to low-medium and added scrambled eggs. Third photo: Showing the pan’s condition after the scrambled eggs were transferred to the plate without a utensil for help. No sticking at all. The eggs turned out perfect. Fourth & Fifth photo: Easy to clean—wipe with paper towel to remove grease instead of pouring down the drain and clogging plumbing. Washed in warm soapy water. Front and back of pan after warm soapy water and hand drying right away shows spots that were made from splashing water on the surface to test the heat. If this does not bother you then no need to do anything further. Photo Six & Seven: Surface stains removed using light sprinkle of Bar Keepers Friend. See front and back of pan after light sprinkle of Bar Keepers Friend. Handle quality: Very good. Comfortable, stay-cool handle has a hole in the end for hanging or can use to hold a utensil. Pros: With proper prep and care, this skillet should last a lifetime. Very affordable. Cons: If you are very particular on keeping the beautiful new looks, Bar Keepers Friend will keep your pan looking new. It is a small extra step. I will not miss my non-stick cookware and look forward to not replacing any more pans.
Review: Tramontina 3-Ply Stainless Steel 12-Inch Skillet - TL;DR: highly recommended! I started cooking with cast iron over the pandemic and it was a bit revolutionary. With a simple Lodge 10" skillet, I have been able to make all kinds of great basic stuff with very little effort. With a little bit of oil or grease, it's relatively non-stick. The main downside is the special steps needed to clean up and maintain the seasoning. It's not a huge amount of work, but it is extra overhead beyond the actual cooking. Enough to make me hesitate about starting to prepare something. Stainless steel sounded like a way to reduce some of the overhead of cast iron, while avoiding PFAS and other chemicals in non-stick cookware that may or may not be able to seep out into food. The Tramontina skillet seemed like an affordable and high quality option after looking around for reviews, so I went with it. I decided to try the 12" version here. So far I've had a completely positive experience with the Tramontina and the cast iron has been in the cabinet. Stainless steel heats up and cools down noticeably more quickly than cast iron - this requires a little more mindfulness but also gives you more control. I've had no major problems with unwanted sticking to the pan, which seems to be a major concern with stainless steel. I tried frying a few eggs on it and was able to get them to slide around. I found the secret somewhere on YouTube: heat the pan first to high heat, then let it cool down a bit to the cooking temperature, then add the egg. Apparently this closes up the pores on the metal. I've never tried putting either of my skillets into the oven and use them exclusively on the stove (which has gas burners). The handle feels sturdy, comfortable, and can be handled with bare hands even when the pan is hot. A lid is helpful to avoid splattering; I happened to have a glass lid from an old discarded nonstick pan that fits almost perfectly. Cleaning stainless steel is much easier than cast iron because it is not nearly as prone to rusting. And there is no seasoning to maintain. However, I still handwash it. I pour in hot water when it's heated and scrape with a wooden spoon to loosen up anything that's caked on. When it's cooled down, I use soap and water and then let it dry on the stove top. It claims to be dishwasher safe but I avoid the dishwasher. I also avoid temperature shocks which might cause warping: such as pouring cold water into a heated pan or hot water into a cooled pan. I also do not submerge it in water or leave it in the sink. The skillet stopped looking pristine after using it, as others have mentioned, but this does not bother me. This skillet has been a great acquisition which should last quite a while if taken care of. I also picked up a stainless steel Tramontina saucepan which feels high quality and has performed perfectly. If you are still using nonstick pans, I would highly recommend looking into cast iron, stainless steel, and carbon steel, and seeing which one(s) might work the best for you. Invest in a few good pieces of these rather than cookware which is disposable, gimmicky, and/or made from questionable chemicals.

## Features

- Tri-ply construction: For precise heat distribution and top-notch cooking performance for any kitchen
- Durable 18/10 stainless steel: With an aluminum core for fast, even heating.
- Perfect 8-inch size: Great egg pan for cooking omelettes, or individual servings
- Works on all cooktops: Including induction; oven-safe up to 500°F
- Comfortable, ergonomic handle: Made of riveted stainless steel for a secure grip
- NSF-certified fry pan: For professional safety standards; dishwasher-safe for easy cleaning
- Lifetime warranty included: Crafted in Brazil for lasting quality and reliability

## Technical Specifications

| Specification | Value |
|---------------|-------|
| ASIN | B00JAP0P3I |
| Best Sellers Rank | #425 in Kitchen & Dining ( See Top 100 in Kitchen & Dining ) #8 in Skillets |
| Brand | Tramontina |
| Brand Name | Tramontina |
| Capacity | 8 Inches |
| Color | Stainless Steel |
| Customer Reviews | 4.4 out of 5 stars 3,003 Reviews |
| Finish Type | Stainless Steel |
| Global Trade Identification Number | 00016017100398 |
| Is Oven Safe | Yes |
| Is the item dishwasher safe? | Yes |
| Item Diameter | 8 Inches |
| Item Dimensions | 16 x 8 x 1.88 inches |
| Item Shape | Round |
| Item Type Name | Fry Pan |
| Item Weight | 1.57 Pounds |
| Item dimensions L x W x H | 16 x 8 x 1.88 inches |
| Manufacturer | Tramontina USA, Inc. |
| Material | Stainless Steel |
| Model Number | 80116/004DS |
| Part Number | 80116/004DS |
| Product Care Instructions | Dishwasher Safe |
| Shape | Round |
| UPC | 782273471793 735343049125 016017100398 793842491616 |
| Unit Count | 1.0 Count |
| Warranty Description | Lifetime warranty |
| With Lid | No |

## Product Details

- **Brand:** Tramontina
- **Color:** Stainless Steel
- **Item dimensions L x W x H:** 16 x 8 x 1.88 inches
- **Material:** Stainless Steel
- **Shape:** Round

## Images

![Tramontina Signature Tri-Ply Clad Stainless Steel 8-Inch Small Frying Pan, Induction-Ready Skillet, Dishwasher-Safe, NSF-Certified, Made in Brazil - Image 1](https://m.media-amazon.com/images/I/51LrPMlbW9L.jpg)
![Tramontina Signature Tri-Ply Clad Stainless Steel 8-Inch Small Frying Pan, Induction-Ready Skillet, Dishwasher-Safe, NSF-Certified, Made in Brazil - Image 2](https://m.media-amazon.com/images/I/51ezDMbqt-L.jpg)
![Tramontina Signature Tri-Ply Clad Stainless Steel 8-Inch Small Frying Pan, Induction-Ready Skillet, Dishwasher-Safe, NSF-Certified, Made in Brazil - Image 3](https://m.media-amazon.com/images/I/91kcHpvbU3S.jpg)
![Tramontina Signature Tri-Ply Clad Stainless Steel 8-Inch Small Frying Pan, Induction-Ready Skillet, Dishwasher-Safe, NSF-Certified, Made in Brazil - Image 4](https://m.media-amazon.com/images/I/91TRHIDGGbS.jpg)
![Tramontina Signature Tri-Ply Clad Stainless Steel 8-Inch Small Frying Pan, Induction-Ready Skillet, Dishwasher-Safe, NSF-Certified, Made in Brazil - Image 5](https://m.media-amazon.com/images/I/91Lcsw-vWFS.jpg)

## Available Options

This product comes in different **Size, Style** options.

## Customer Reviews

### ⭐⭐⭐⭐⭐ Great Affordable Stainless 3-Ply 8” Skillet
*by T***3 on March 2, 2026*

First photo: 8” skillet preheating on low heat. Second photo: Notice the butter is not burning. Turned up the temperature to low-medium and added scrambled eggs. Third photo: Showing the pan’s condition after the scrambled eggs were transferred to the plate without a utensil for help. No sticking at all. The eggs turned out perfect. Fourth & Fifth photo: Easy to clean—wipe with paper towel to remove grease instead of pouring down the drain and clogging plumbing. Washed in warm soapy water. Front and back of pan after warm soapy water and hand drying right away shows spots that were made from splashing water on the surface to test the heat. If this does not bother you then no need to do anything further. Photo Six & Seven: Surface stains removed using light sprinkle of Bar Keepers Friend. See front and back of pan after light sprinkle of Bar Keepers Friend. Handle quality: Very good. Comfortable, stay-cool handle has a hole in the end for hanging or can use to hold a utensil. Pros: With proper prep and care, this skillet should last a lifetime. Very affordable. Cons: If you are very particular on keeping the beautiful new looks, Bar Keepers Friend will keep your pan looking new. It is a small extra step. I will not miss my non-stick cookware and look forward to not replacing any more pans.

### ⭐⭐⭐⭐⭐ Tramontina 3-Ply Stainless Steel 12-Inch Skillet
*by A***1 on April 8, 2026*

TL;DR: highly recommended! I started cooking with cast iron over the pandemic and it was a bit revolutionary. With a simple Lodge 10" skillet, I have been able to make all kinds of great basic stuff with very little effort. With a little bit of oil or grease, it's relatively non-stick. The main downside is the special steps needed to clean up and maintain the seasoning. It's not a huge amount of work, but it is extra overhead beyond the actual cooking. Enough to make me hesitate about starting to prepare something. Stainless steel sounded like a way to reduce some of the overhead of cast iron, while avoiding PFAS and other chemicals in non-stick cookware that may or may not be able to seep out into food. The Tramontina skillet seemed like an affordable and high quality option after looking around for reviews, so I went with it. I decided to try the 12" version here. So far I've had a completely positive experience with the Tramontina and the cast iron has been in the cabinet. Stainless steel heats up and cools down noticeably more quickly than cast iron - this requires a little more mindfulness but also gives you more control. I've had no major problems with unwanted sticking to the pan, which seems to be a major concern with stainless steel. I tried frying a few eggs on it and was able to get them to slide around. I found the secret somewhere on YouTube: heat the pan first to high heat, then let it cool down a bit to the cooking temperature, then add the egg. Apparently this closes up the pores on the metal. I've never tried putting either of my skillets into the oven and use them exclusively on the stove (which has gas burners). The handle feels sturdy, comfortable, and can be handled with bare hands even when the pan is hot. A lid is helpful to avoid splattering; I happened to have a glass lid from an old discarded nonstick pan that fits almost perfectly. Cleaning stainless steel is much easier than cast iron because it is not nearly as prone to rusting. And there is no seasoning to maintain. However, I still handwash it. I pour in hot water when it's heated and scrape with a wooden spoon to loosen up anything that's caked on. When it's cooled down, I use soap and water and then let it dry on the stove top. It claims to be dishwasher safe but I avoid the dishwasher. I also avoid temperature shocks which might cause warping: such as pouring cold water into a heated pan or hot water into a cooled pan. I also do not submerge it in water or leave it in the sink. The skillet stopped looking pristine after using it, as others have mentioned, but this does not bother me. This skillet has been a great acquisition which should last quite a while if taken care of. I also picked up a stainless steel Tramontina saucepan which feels high quality and has performed perfectly. If you are still using nonstick pans, I would highly recommend looking into cast iron, stainless steel, and carbon steel, and seeing which one(s) might work the best for you. Invest in a few good pieces of these rather than cookware which is disposable, gimmicky, and/or made from questionable chemicals.

### ⭐⭐⭐⭐⭐ Great intro to cooking with stainless steel
*by W***L on March 20, 2026*

Update: 5/2026 These pans have quickly become my go-to pans for everything. I have the 8", 10", and 12" pans and they easily cover any stovetop needs I have. There is a slight learning curve so watch some videos and read some articles. If you expect them to behave like Teflon, you're going to hate them. Learn to use them, and you'll love them. The best thing is that you can't wear them out. There is no coating to wear off. There is no seasoning ritual. They will outlive you if you just take decent care of them. I get nice, even heating whether I use them on the electric stove top or induction cooktop. Perfect sears. No problems with sticking (preheat, stick to mid-range temperatures and always use some oil or fat). A couple of accessories I would recommend: a set of silicone tipped fish flippers and a set of wooden spatulas for scraping fond. You can use metal utensils, but why? They will result in unnecessary superficial scratches. I could see it in a professional kitchen, but in a home kitchen, just take care of them. The fish flipper is super thin and can flip anything, including eggs. These Tramontina pans are an excellent introduction to stainless steel and just may be the last pans you ever need to buy. 5 out of 5 product. 100%. One other note: If you happen across some of the "ruined" pans from some of the negative reviews, snag them up for cheap. Take them home and put some hot water in them to soften up the burnt-on food. Use a Dobie sponge to scrub them. If there is still discoloration, sprinkle in a little Barkeep's Friend and make a paste with a little water. Scrub them out with the Dobie. Rinse and admire your bargain pans. They are stainless steel. A little burnt food does not ruin them. It's just telling you you're doing it wrong. Wash them up and learn from it. There is a learning curve, but once you've got it, you will love them! I recently decided to switch over to stainless steel cookware after much research and comparisons with other materials. The deciding factor was that you can cook practically anything in them without worrying about preserving the seasoning. Because there is no seasoning. There is an art to using stainless steel, though, so I highly recommend watching some videos before using it. So far, I have cooked blackened salmon filets, Cajun porkchops and various vegetables in these pans, and I am sold. You have to understand that you do not need the high cooking temperatures that you need with other pans to get the same or better results. I've been cooking on medium (600 to 800w on an 1800w induction cooktop) or lower and I'm getting beautiful sears. Preheat the pan before adding oil, and understand that the food will stick like glue until it naturally releases. You have to be patient. It is totally worth it. My next ambition is to start working with pan sauces - one of the biggest advantages of stainless steel. The build quality of these pans is impressive. I was unfamiliar with this brand, but they are highly regarded for hitting above their price point. They are sturdy, heat fairly quickly, heat evenly, and hold their heat consistently. They are generally easy to clean, but after cooking something like the blackened salmon filets, I may have to break out the Bar Keepers Friend and a Scotch-Brite Dobie sponge for easy cleanup. The only discoloration is from heat on the bottoms, but the sides and cooking surfaces still look brand new. I initially bought the 8 and 10 inch frying pans, and just ordered the 12 inch pan for larger cooks. The 8 inch is perfect for a single meal - it's what I used tonight for a salmon filet and asparagus, and the 10 inch pan handled 4 pork chops, though it was a little crowded. I will continue to switch my other cookware to stainless steel, and the Tramontina brand is at the top of my list. If you can afford quality 5-ply pans, I'm sure it's worth it, but as for excellent value in a high-quality set of 3-ply stainless steel cookware, these are going to be hard to beat.

## Frequently Bought Together

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*Product available on Desertcart Vietnam*
*Store origin: VN*
*Last updated: 2026-06-09*