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Tramontina/Members Mark vs All-Clad?

Ricks503's picture

I cannot afford All-Clad, but managed to buy some Tramontina clad cookware. I am very happy, and just noticed, that it is also marked as Members Mark, which I believe is a Sams Club brand.   It is also made in Brazil, if I remember right. Go Sally!


Just wondering from those who have used both, how it compares to All-Clad?


I am looking at getting their (Tramontina) roasting pan, as opposed to the Calphalon or Cuisinart.  I can pick this one up (it is a clad roasting pan) for $55 as opposed to $100 for the Calphalon or $85 for the Cusiniart - I am not sure if they are clad or not.


 


 


" There'll be no living with her now" - Captain Jack Sparrow

 

 

" There'll be no living with her now" - Captain Jack Sparrow

Glenys's picture

(post #55460, reply #1 of 14)

The Tramontina I've used is disc or slab clad rather than wrapped layers, as All Clad. Likewise, so was the Cuisinart and Lagostina. Even with a slab that was a generous 1/2" thick, it doesn't help with flame spread up the sides or heat spread without it being exposed to flame. Stainless is just too hot a metal. That's one of the reasons I've always like copper and Calphalon over stainless.
I can't speak to the roasters but I'm not a fan of the All Clad. I might look at Mauviel though.

pamilyn's picture

(post #55460, reply #2 of 14)

I bought a set of the members mark at Sams. I like it very much. I'm not crazy about the skillet but I Love, Love, Love the saucepans. Glenys, they do have the try ply all the way up the sides. They are heavy like the AC. I just think they are a terrific buy and I am very happy with them. I also have calphalon, kitchenaid, all clad, le cruiset. I am just as happy with them as the others. Different pans for different uses. Pamilyn

The purpose of Art is washing the dust of daily life off our souls

The purpose of Art is washing the dust of daily life off our souls

Glenys's picture

(post #55460, reply #6 of 14)

We don't have Sam's Club here. The discount stores are full of stainless but it's not worth looking at- Puck, Bocuse, cheesey Lagostina.

Ballottine's picture

(post #55460, reply #3 of 14)

Check out Kirkland roasting pan at  Costco.  I have not been there for a while, but I think they run $39.99  and I've seen them with a $10.00  immediate rebate sign.


I have one and I like it very much.  I often cook with a friend who has identical  All-Clad roasting pan and our roasting pans are identical in performance, looks and weight, but he paid three or four times as much as I did.  Bal


 


So much to cook; so little time.

 

So much to cook; so little time.

Ricks503's picture

(post #55460, reply #5 of 14)

Is it a "clad" pan? I have a Costco 5 min away from work, I may stop over and see if they have one if it is.   How does it do on the stove top?  Any buckling?

 


 


" There'll be no living with her now" - Captain Jack Sparrow

 

 

" There'll be no living with her now" - Captain Jack Sparrow

Ballottine's picture

(post #55460, reply #7 of 14)

How does it do on the stove top?  Any buckling?


Don't know.   So far I used it only in the oven, but I don't expect it to buckle, it seems very sturdy.


The size of mine is roughly 17x14x3.  Bal


 


So much to cook; so little time.

 

So much to cook; so little time.

Gretchen's picture

(post #55460, reply #9 of 14)

Is the Kirkland non-stick interior.


Rick, shop the Friday Sale before you settle on the roating pan. And also, look at the KA roasting pan. I assume you are looking for a SS without a non-stick interior.


Gretchen
Gretchen
Ricks503's picture

(post #55460, reply #12 of 14)

Yes, SS no non-stick for me!


From what I read, the KA is fine for the rare roaster - it does buckle a bit on the stove top when makeing sauce/gravy.


From the review, the Calphalon and the Cusinart were rated as the top roasters that will not break the bank ( ie less than $100 - although the Calphalon is $99 ) as compared to All-Clad at $200 - $274


For the turkey, I have one of those $19.99 SS oval turkey roasters with the lid.  That only gets used for Thanksgiving and I really do not like it for that even - the sides are too high and cannot work sauces on the bottom with those grooves.  The only time I ever used the lid was this  year, when I had to let it sit for 1 hr after coming out of the oven.


I use a roasting pan frequently (9x13 pyrex baking pan with a V rack ) for chicken, pork loin, rib roasts.., but would like one with some nice handles and that is dedicated for roasting and that I can put on the stove top to make sauce/gravy from drippings.


For me, Frequently is 1 - 2 times a month. So, I would like something in what I consider the mid-range pricing (which for me is as high as I can go) that will be my Christmas present from DW and DS. I hope to break it in right away and cook the Christmas rib roast in it.


FYI, in the last issue of FC where they talk about standing rib roasts, evidently Prime Rib now has 2 meanings - the cut and the grade. The Prime grades generally go to the restaurants. They also state that unless you get it from a butcher or thru special order, any Prime Rib bought at a grocery store will be the cut and graded choice - even if you ask the in-store meat monger for Prime Rib - they go by cut.


 


 


" There'll be no living with her now" - Captain Jack Sparrow

 

 

" There'll be no living with her now" - Captain Jack Sparrow

Gretchen's picture

(post #55460, reply #13 of 14)

Yes, it has become the catchall term. Prime is definitely not a very available commodity as a grade.

Gretchen

Gretchen
Wolvie's picture

(post #55460, reply #10 of 14)

I'll have to check out this pan at CC - I need one more for those days when I have multiple large quantity/items going in the oven.


If you get a chance to pick up the calphalon copper tri ply, it is really nice. A bit more economical while we save up for great copper pieces. :-)


 


I don't make jokes. I just watch the government and report the facts. - Will Rogers

 

Aberwacky's picture

(post #55460, reply #11 of 14)

I have some of that, and really like it.  Functionally, it's the same as their SS tri-ply, which I love, but you get that lovely patina of copper.  Or gleam, depending on your cleaning style!


Leigh


Cooking is messy.  Deal with it or stay out of the kitchen.

"Happiness does not depend on outward things, but on the way we see them." 
-Leo Tolstoy
Aberwacky's picture

(post #55460, reply #4 of 14)

I have an assortment of stainless, and reach a lot for my Tramontina/Sam's Club stuff.


I like it better than All-Clad because I prefer the handles on the Tramontina/Sam's Club stuff and find it works as well as All-Clad for a fraction of the price.  I also have Calphalon Tri-Ply, which I like better than all-clad (handles again) and find that it performs similarly to both All-Clad and the Tramontina.  Don't always like the Calphalon's glass lids, though.


The only thing I didn't like was that some of the Sam's version had rolled lips on the sauce pan and another time it didn't.  The rolled lip is nice for pouring, but the straight lip works fine, too.


Leigh


Cooking is messy.  Deal with it or stay out of the kitchen.

"Happiness does not depend on outward things, but on the way we see them." 
-Leo Tolstoy
Syb's picture

(post #55460, reply #8 of 14)

I was tempted by the Kirkland roasting pan.  It looks very nice and heavy-duty, but it is certainly not the same as the more expensive ones.  Nowhere does it say it is anything but straight SS.


I have a large Tramontina Tri-Chef skillet that I've had about 14 years.  I don't know if it's the same model you're looking at. The bottom is sandwiched with copper.  I don't use it that often.  I bought it for those times when I need a larger cooking surface.  For such a reasonably priced item, I'm impressed with the integrity of the bottom of the pan.  It's still dead flat.  The handle isn't that comfortable for such a large pan.  The lid fits well and seals.  

ggrimes's picture

Tramontina (post #55460, reply #14 of 14)

I have cooked professionally for many years and look for quality, well made cookware for my kitchen.  Tramontina makes both professional quality and value cookware which Walmart usually stocks on it's retail shelves.  Walmart does carry the quality line online which you can order and pickup at the store or have delivered to your home.  You can verify model info on the USA website here www. tramontinausa.com .  What to look for in the descrliption is tri-ply clad 18/10 stainless steel.  This will be heavy sturdy pots and pans with aluminum core which I have owned and used many years.  The roaster you speak of is of this quality and you will be glad you made the purchase.  The Sterling II line I purchased had a bonus I noticed that it was so precision made it behaved like waterless cookware and the lids sealed tight when the heat was reduced and this is not a feature they advertise. You will not go wrong with this class of cookware top qauality and a reasonable price.  This class of cookware is also compatible with induction cooktops.  Hope these comments are not too late for your purchase plans.