Tramontina Nonstick Omelette Pan, 8-Inch

Last updated: September 20, 2023

Tramontina Nonstick Omelette Pan, 8-Inch

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We looked at the top Omelette Pans and dug through the reviews from some of the most popular review sites. Through this analysis, we've determined the best Omelette Pan you should buy.

Overall Take

This non-stick omelette pan is made from commercial-grade aluminum. A silicone grip keeps your hands cool as you cook. Consistent heating also creates fluffy eggs for the perfect omelette.

In our analysis of 143 expert reviews, the Tramontina Nonstick Omelette Pan, 8-Inch placed 3rd when we looked at the top 13 products in the category. For the full ranking, see below.

From The Manufacturer

Cook like a pro using Tramontina’s Professional Restaurant Fry Pans. These pieces are designed and manufactured to withstand the rigors of a professional kitchen, and easily adapt to home and non-commercial use. Ideal for frying, scrambling, sautéing, and searing your favorite recipes, the fry pans’ commercial-grade, heavy-gauge aluminum construction distributes heat quickly and evenly, while the reinforced nonstick interior allows food to easily release from the pan, providing effortless cooking and cleanup. The cast stainless steel handle is riveted for added support and features a removable, silicone, soft-grip for versatility and maneuverability. This cookware is NSF certified, compatible with gas, electric, and ceramic glass cooktops, and is dishwasher and oven safe up to 400°F / 204°C with the silicone handle.

Expert Reviews

What experts liked

Slippery surface – The interior coating is slick and food doesn’t stick while cooking. Clean up is also easy as a result.
We were impressed with how the Tramontina yielded evenly golden crepes and fluffy yellow French omelets. The thick cast-aluminum construction helps to disperse consistent heat across the cooking surface, resulting in fewer hot spots and better heat control.
The handle has a convenient hang-hole that you can use to store the frying pan in the kitchen.
There’s a riveted cast-stainless steel handle with a removable soft-grip silicone sleeve so you can hold it securely and safely at all times, and it’s oven safe up to 400F.
Sizing: Nice choice of sizes from 8-inch through 14-inch with a great value 2-piece available as well.
The Tramontina non-stick frying pan is a commercial-grade 3004 aluminum pan thickly constructed for durability and even heat transfer.
It has a removable handle made of the silicone sleeve
Thanks to the thick cast aluminum used for the making of this pan, your food will be evenly cooked with fewer hot spots and better temperature control. It is PFOA free and is dishwasher safe.
It has a non-stick interior which allows an easy release of the food. We have run tests with meat, eggs, fish, vegetables, and a lot more.
It has a removable, soft-grip silicone sleeve that helps you get a better grip on it when flipping food.
Offers a comfortable grip. Riveted silicone grips make it easy to handle and maneuver in and out of the oven.
Triple riveted cast-stainless steel large and removable handle to carry and move the frying pan without disturbance.

What experts didn't like

Long handle – The handle is long and big. Some people find it difficult to store or put in the dishwasher.
It’s not compatible with induction cooktops.
May lose its nonstick properties with time.
Oven-safe to 400 degrees Fahrenheit which is not quite as strong as some of the competition but still fit for purpose.
The food can stick on the rivets making it hard to clean.
Doesn’t work with induction ovens.
The pan can’t stand extreme temperatures beyond the recommended 400°F. We advice that you moderate the heat you expose it to.
High temperature can damage the cooking surface.

Our Expert Consultant

Julie Chernoff
Culinary Expert

Julie Chernoff is a long-time member of Les Dames d’Escoffier (past president of the Chicago Chapter, and current co-chair of the LDEI Legacy Awards Committee), the Association of Food Journalists (AFJ) and the International Association of Culinary Professionals.

Chernoff is the dining editor of Better, a lifestyle website and print magazine. Her journalism started in the test kitchens of Weight Watchers Magazine. She holds a BA in English from Yale University and is a graduate of the California Culinary Academy. She has spent the last few decades styling, photographing, teaching, developing recipes, editing, thinking and writing about food.


When you’re craving a classic American breakfast, you can’t do much better than an omelet. The mighty omelet is a customizable eggy favorite for any day of the week. But your omelets can wind up limp and deflated without the perfect omelette pan.

Kristin Forte/Simplemost Media

Omelette pans, or sauté pans, are shallow stovetop pans that heat up quickly and evenly. Many home cooks prefer to use non-stick sauté pans. The slick surface makes it easier to flip your omelet, and non-stick pans rinse clean in seconds.

“Non-stick pans are, for my money, one of the most important inventions of the 20th century,” says our resident kitchen expert Julie Chernoff, member of Les Dames d’Escoffier, dining editor of Better magazine and food journalist. “That said, not all non-stick pans are created equal. You’re looking for a well-balanced pan; it should be solid, with a heavy stainless steel or copper base for even heating, but should not be so heavy you can’t pick it up with one hand.”

Kristin Forte/Simplemost Media

If you’re using a stainless steel pan, you’ll have to add a little oil.

“The sides should be gently sloped, which makes it easier to get a spatula around the sides,” Chernoff advises. “Only wood, plastic or silicone utensils should be used on the surface to avoid scraping or damaging the non-stick surface.”

Cast iron pans aren’t recommended for making omelets; they’re better for slow cooking, braising and stewing hearty foods.

Kristin Forte/Simplemost Media

Eco-friendly stone earth pans are another option for cooks who want the benefits of a non-stick pan without the chemicals in the non-stick coating. These pans are covered in a stone-derived coating that resists scratching. The stone earth doesn’t use any controversial chemicals that you might find in other non-stick pans. 

The best omelette pans have flat, wide bottoms for conducting heat evenly. Good pans also have long handles that don’t conduct heat to keep your hands and skin safe. Some pans come with silicone handle covers for extra grip and added safety; if you’re looking to make fritattas or other dishes that get finished in the oven, make sure your handle is metal or silicone only.

Heavier pans made from tough metals will last longer. If the surface of your pan is damaged, consider replacing it immediately.

Now that you know your omelette pan basics, check out our Tips & Advice for more tidbits.

Buying Advice

  • Omelette pans come in an array of sizes. The right size for you will depend on the size of your cooktop, the size of the omelettes you want to make and the amount of storage space you have. Smaller pans are about eight inches in diameter, while larger pans can run up to 14 inches in diameter.
  • If you have a dorm-sized oven or limited storage space, you’ll want to go for eight-inch pans. If you have a standard-size oven and a large kitchen, you can buy whatever size you’d like.
  • Omelettes don’t need to be finished with a few minutes in the oven, but hundreds of other dishes do. Many non-stick omelette pans are oven-safe up to a certain temperature. Check the instructions on the packaging and your pan’s temperature rating before you toss it in the oven. You’ll also want to make sure that there’s no plastic anywhere in the pan, especially in the handle. 
  • You can create incredible breakfasts for years if you properly care for and store your omelette pan. In general, stainless steel cookware is dishwasher safe. Aluminum cookware and non-stick pans are not. Hot temperatures from the dishwasher can even cause cracks or chips in a non-stick coating. 
  • To clean non-stick or aluminum omelette pans, take them off the burner and let them cool down. Once they’ve reached room temperature, you can wipe the pan down with dish liquid and a no-scratch sponge. Let the pan air-dry.
  • The way you store non-stick omelette pans affects their longevity. You don’t want to stack other pans or cookware on top of the non-stick pan; this can damage the coating. Storing it on its side or hanging it from a hook will help maintain the non-stick coating.