Winco TGFP-7 Tri-Ply Frying Pan, Stainless Steel, Silver

Most serious cooks agree that it's not a good idea to spend too much on a coated, nonstick pan, since that coating eventually wears off no matter how it's made. This model is a good compromise; it's not dirt cheap, but it's affordable. The metal is similar to other 3 ply clad pans, and it has a good balance between heat retention and maneuverability. The handle is comfortable, and it doesn't spin in the hand. All nonstick cookware is disposable, but IMO it's worth it to get a decently performing pan body, even if the coating will make it a throwaway. Or, you could get a solid silver pan. Nonstick, and only $13k and change.😏

Great pan, heavy duty restaurant quality that should last you a lifetime. The person in these reviews that wrote it’s a thin pan is completely wrong, check my pictures it comes in at 2.50mm of thickness and weights exactly 4.5LB for the 14” version. Also very good depth coming in at almost 2.5”. What i like is that this is riveted and not welded on like most of the pans in this size range. Welded ones run the risk of welds breaking off over time and possibly getting someone burned. Downside well it’s made in China and i am not a fan of China made products but honestly this is high quality, almost as the same as the Brazilian made pans i have that are made by Tramontina.

This frying pan doesn't heat evenly, especially in the center. Some parts burn food while other parts barely done. I'm using induction oven. Very disappointed with this expensive pan.

Do not know at all what the person meant by EXTREMELY thin. This pan is not! At 14 inches, it is quite heavy and could easily beat someone to death without denting it! Actually, really well made and a great quality tri-ply pan. Moreover, heats evenly and preforms great (no sticking if you stick to the "rules" of stainless steel cooking (medium - medium high until water drop dance, then oil, and heat shortly before adding meat/veggies + always best, as much as possible to add close to room temp items). Yes, takes a little more time, but great results (w/ no potential non-stick chemicals! If you can't be a few more minutes patient, then go non-stick aluminum. That being said, I still use a non-stick aluminum for eggs "over easy" as they are so fragile, and the non-stick never lets me down for this item. That's life! But, as mentioned, this pan is really a great pan! I got the pan "like-new" condition for 35% off. It had not been used. Loving it!

I recently bought 3 different 10” Tri-ply clad frying pans to compare (All-Clad, Tramontina, and Winco Tri-gen). Of the three, this is the one I chose to keep and I’ll tell you why. First, I want to say I had no complaints whatsoever with any of the pans. They are all pretty similar in shape, weight, and height, and I can’t imagine any reason all three wouldn’t perform well. I chose the Winco pan for a couple reasons. 1. It has the biggest cooking surface area at 8”, where the others were ~7.5”. The trade off is that the slope of the walls is a little steeper on the Winco, but it’s a subtle enough trade-off for me. 2. The handle on the Winco felt the best in my hands. When the pans were next to each other, I wanted to grab the Winco the most. This will come down to individual preference, but I think they nailed the handle angle and shape. I also appreciate the third rivet. The Winco is every bit as thick as the all-clad, so the surface area and handle made it the winner for me. It doesn’t come with the lid like the All-Clad, but I have a “universal” lid that fits fine. If I find a dedicated lid that fits snugly, I’ll report back.