Tramontina 4-Qt Tri-Ply Clad Sauce Pan with Lid, Stainless Steel

28 reviews ratings
Walmart #: 552023721
Tramontina 4-Qt Tri-Ply Clad Sauce Pan with Lid, Stainless Steel
Was: $69.97  (You save $21.97)
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  • Tri-ply clad construction
  • Compatible with gas, electric, ceramic and induction cooktops
  • Dishwasher safe
  • About this item

    The durable stainless steel construction and a generous capacity makes the 4-Qt Stainless Steel Tramontina Sauce Pan with Lid a smart addition to your kitchen. You won't have to worry about uneven heat distribution or cold food as the Tramontina pan is equipped with tri-ply clad construction that aids in heat conductivity. Simmer or saute dishes with ease, covering the dish as needed with the stainless steel lid. In addition, the pan can be safely used in an oven that is heated up to 500 degrees and features precision-cast, mirror polished steel handle.


    Non Stick: No
    Multi Pack Indicator: No
    Battery Type: Does Not Contain a Battery
    Model No.: 80116/554DS
    Shipping Weight (in pounds): 6.215
    Product in Inches (L x W x H): 17.75 x 8.125 x 6.75
    Assembled in Country of Origin: Imported
    Origin of Components: Imported
    Walmart No.: 552023721

    Customer reviews

    Customer Reviews | 28 reviews | 4.8 out of 5

    5.0 stars

    28 reviews | 4.8 out of 5

    5 stars
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    Amazing Pan For The Money

    Customer review by FLSandyToes

    5.0 stars by FLSandyToes

    I need to replace all of my stainless cookware because it's not compatible with induction. I currently own Calphalon's fully clad tri-ply pans. I've tested Cuisinox, All-Clad, Sur La Table and Le Creuset, all in fully clad stainless, 3 plies. I rejected the All-Clad despite it's solid weight and quality construction because I hate the handles. At 59, I don't have the strength to deal with those skinny handles. The Cuisinox Elite suffers the same problem, as do my current pans, Calphalon (new handles are the same as on mine). The Sur La Table and Le Creuset have very comfortable handles, but both are lighter than this pan and cost quite a bit more. They are very well made, but compared to this pan, not worth the premium price. This pan is comparable in weight and construction to All-Clad. I know it's been said before, but I didn't believe it until I got my hands on one. It really is that good. It heats evenly, has good heat retention and recovery and feels very well-balanced. I suspect it feels so good because the handles are really just right. They have a profile very similar to Calphalon, but are larger in all dimensions, if that makes sense. Not too skinny, not too fat. Just right. It's a perfect size for soups/chili for two, with enough left over for another meal. Clean-up is a breeze, as with all stainless pans. Here are my tips, after cooking with clad stainless for almost 12 years. Use medium heat, unless you're boiling water. That's very important. Higher heat just isn't needed. Before cooking meats, chicken and such, heat the pan until a drop of water rolls around like a ball. You'll get best results if you've taken the chill off meat and chicken. Take it out of the fridge about 20-30 minutes before cooking for great non-stick cooking. If you're browning meat, add oil to the hot pan, then wait until you see the first wisp of smoke. Add your meat and it should slide around easily. I don't use oil when cooking ground meats in this pan because I want it to be just a little sticky at first, so I don't end up chasing the meat around the pan. When you add liquid any stuck food will easily release. I use a wooden spoon to scrape up fond, although any utensil will work. If you should burn something in it, add some water and bring it to a boil, then let it soak for an hour. Everything should come clean easily. If a scrubby doesn't do it, scrape it up with a spatula. Trust me, it will lift off quite easily. I've had no trouble removing severely burnt-on chili. Occasionally, heating a dry pan will leave blue or copper discoloration. The pan will function just fine, but if you want it pretty, the color can be restored with Barkeeper's Friend. I have very hard water and often have salt deposits left after boiling pasta or potatoes. A quick rinse with a little vinegar takes salt right off. Swirl it around in the pan, then rinse. No more salt. I occasionally get sticky polymerized oils on the bottom of the pan. Oven cleaner left to sit overnight takes it right off. Cooks beautifully, food releases well, it comes out of the dishwasher looking great, easy to clean stuck-on food, seriously I just don't think anyone can go wrong with this pan. It truly is All-Clad quality at a Walmart price.

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    Would recommend to a friend? Yes

    Customer review by CookingBlogger

    5.0 stars by CookingBlogger

    This was exactly as I expected. It is a heavy, shiny stainless steel pot. Great quality. I love this company. :)

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    Tallahassee, FL
    Would recommend to a friend? Yes
    Age:55 - 64
    Ownership:2 - 7 weeks
    Usage:Every day
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    Customer review by TARF

    5.0 stars by TARF

    I am very impressed with the quality. You cannot tell it apart from name brand pans at a much higher price. I will be adding additional pieces to my collection.

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    Eden Prairie, MN
    Would recommend to a friend? Yes
    Age:45 - 54
    Ownership:1 week or less
    Usage:Every few days
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    Customer has been confirmed to have purchased the item from Walmart.
    1-3 of 28 total reviews See all

    Customer Q&A

    Questions & Answers
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    What is the difference between the two different Tramontina 4-Qt sauce pans? One sells for $69 and the other for $49?
    by Dana 4/4/2013
    4 answers
    • A. From what I've seen in the stores as compared to the set/pieces I have (and I have them all and then some - even the 3 qt. steamer and double boiler, and 6 qt dutch oven, which are very rare), which were purchased 2-3 years ago, the more expensive ones you see online are the newer models. The newer models have covers that are a bit thinner than the older versions, and the handles are solid, not hollowed out underneath, which makes them even easier to hold. The pan thickness may also be a bit thinner than the old ones. Additionally, the pan interiors are a satin finish, rather than mirror finish.
      by cookingbliss3/24/2014
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    • A. Don't know. Possibly one is pre-induction and current is post-induction capability.
      by cpa810/3/2013
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    • A. The more expensive pan has an outer layer of magnetic steel and can be used on induction cooktops. Otherwise they're the same.
      by FLSandyToes1/22/2015
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    • A. I don't know this for a fact, but from browsing through their products on the Walmart website, Tramontina seems to be re-launching many of their best-selling tri-ply clad items - and now, every item is selling for ~$20 more than it used to be! So my guess would be that the 2 items are the same (hopefully they didn't re-design it, because I have the 4 quart sauce pan that I purchased for $49 and it is FABULOUS!) the $49 one is out of stock because it has been replaced by the $69 one.
      by Branf1/14/2015
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    Tramontina 4-Qt Tri-Ply Clad Sauce Pan with Lid, Stainless Steel Could you tell me about the lids? are they also stainless steel or glass? do they have the steam hold in them?
    by CajunGrannyCil 12/16/2014
    3 answers
    • A. The lid is stainless steel (not tri-ply). I don't know what "steam hold" means, but the edge of the lid sits on the edge of the pot, then it goes down inside the pot a bit, so that any condensation that forms on the lid falls back into the pot.
      by semenzato5/10/2015
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    • A. The Tramontina 4-Qt Tri-Ply Clad Sauce Pan with Lid, Stainless Steel should be food grade 18-10 type as with any other stainless steel product coming into direct contact with food meant for ingestion. The pan side itself is thick, and about as much as a silver dollar. However, the stainless steel top, or lid is about half the thickness of the pan side, unfortunately, or just as thick as a dime with regard to American coinage. From opinion the thickness of the pan top is most adequate with consideration of the weight when lifting during the cooking process. As a side note, the rivets are solid, without holes on both pieces, and too answer the latter portion of this question there are no “holes” to allow steam to escape, but since the heat distribution is exceptional without a top, one can cook the same without on medium heat as with a higher setting. This is of course and of mention within consideration of an electrical stove, or oven. Additionally, the recess around the inside of the top allows one to “tilt” the lid in order to allow the heat to recede to any direction one could desire making this a more so better product than if the lid would have had a whole, where most such “pots” ultimately do not keep heat well with a top, and endlessly tend to boil over regardless, tri-ply or not. Preference, choice, or anew experience this product appears to be most solid from an opinion of the construction, use, as well as, hand wash cleanup. Good luck in the decision making!
      by RonD1231/20/2015
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    • A. The lid for the 4-Qt Tri-Ply Clad Sauce Pan is made of 18/10 stainless steel, and is precision-fitted to help lock in nutrients, but does not have any steam vents or holes to release the steam. If you are interested in purchasing this cookware, an alternative to the steam vent is to slightly lift the lid on one side to release the steam from the pan.
      by Customer Support Team12/16/2014
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    1-3 of 6 questions See all

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