Simply Calphalon Stainless 8 Inch Omelette and 1 Quart Covered Sauce Pan

Product Description

Simply Calphalon Stainless 8 Inch Omelette and 1 Quart Covered Sauce Pan

Product Details

* Amazon Sales Rank: #41261 in Kitchen & Housewares
* Brand: Calphalon
* Model: SS3A
* Dimensions: 4.12" h x 12.25" w x 18.88" l,

Features

* Stainless steel interior and exterior surfaces. Aluminum core bottom for even heating.
* Domed tempered glass covers make it easy to monitor foods while they cook. Lids are oven safe to 450 degrees F.
* 100% dishwasher safe
* Handle: Low heat transfer
* Set Contents: 1 QT Covered Sauce Pan and 8" Omelette Pan


Customer Reviews

Good value4
I've had these less than a week but here's my first impression: heavy and thick i.e. good quality. Beautiful and expensive looking. Thicker than my KitchenAid set with gray silicone handles. The 8" pan has a smaller cooking base than my 8" KitchenAid and is shallower. I grilled panini on it with olive oil and the oil was a bit difficult to clean off. It's true that the handles don't get hot. With stainless steel, you have to cook at a lower temp than aluminum or iron so it's difficult to get the steel handles hot. I'm very pleased with this set. At $20, a great value.

Even heating but scratchs easier than I thought4
I have always wanted to try calphalon but the price at bed bath and beyond was too high.. so I figured that this would be a good starter set for me since I like to saute veggies alot. ok my review is this.. it heats great.. and handle stays cool but it scratches easy which is a bummer.. once your wash it you notice it.. now to companies credit it does say do not use metal utensils. well I had a used a butter knife to apply butter and move it around the pan and viola scratches marks.. so its not the compaines fault.. it is not a faulty pan.. just read and follow the instructions..

Must buy.... great deal5
this is a GREAT deal... I would have bought just the pan for $20. Great for 1-2 person meals. Calphalon is a reputable brand.

Simply Calphalon Stainless 10-Piece Cookware Set

Product Description

Simply Calphalon Stainless 10 Piece Cookware Set

Product Details

* Amazon Sales Rank: #143873 in Kitchen & Housewares
* Brand: Calphalon
* Model: 1757697
* Dimensions: 11.41" h x 14.81" w x 23.66" l, 25.65 pounds

Features

* 1 & 2 quart sauce pans with covers, 8 inch & 10 inch omelette pans, 3 quart saute pan with covers and 6 quart stock pot with covers
* Medium Gauge Stainless Steel
* Impact Bonded for even heating
* Cast Stainless handle with Silicone & Brushed Stainless Steel Accents. Glass Lid with Silicone Handle
* Oven safe up to 400°F. Dishwasher safe.

Calphalon Contemporary Nonstick 10-Piece Cookware Set

Product Description

From the comfortably arched handles to the stylish flared silhouettes, the Calphalon Contemporary line is designed to please. Looks aren't everything however, and this cookware line is not simply another pretty face! No indeed, this collection is constructed of heavy gauge aluminum, reknowned for its fast and even heating, and it's lined with durable non-stick for easy clean up and low fat cooking. Lids are of tempered glass to allow visual monitoring of the cooking process. If you are contemplating overhauling your existing cookware, or you are starting out from scratch, this set offers many advantages as well as the value of set pricing.

Product Details

* Amazon Sales Rank: #64947 in Kitchen & Housewares
* Brand: Calphalon
* Model: JR10A
* Released on: 2003-07-01
* Dimensions: 10.90" h x 14.80" w x 24.60" l, 20.19 pounds

Features

* Set includes 1-1/2- and 2-1/2-quart saucepans, 3-quart saute pan, 8-quart stockpot (all with lids)
* Also includes 8- and 10-inch omelet pans
* Hard-anodized outside, nonstick inside for durability and performance and quick cleanup
* Stainless-steel stay-cool handles; glass covers to monitor cooking; full capacity line helps prevent over-filling
* Oven-safe up to 450 degrees F; wash by hand; lifetime warranty

Customer Reviews

Do NOT Hesitate to Buy These5
All reviews I have read here which are negative come without warrant. Seriously, read the directions before you use your cookware, no matter which brand you buy. Any non-stick cookware will tell you NOT to put it in the dishwasher. Dishwashers destroy non-stick coating, not to mention your warranty! The directions will tell you this. READ!

Now for review...

Cooking:
Heat a little hotter than my last set and will need to get used to it. However, at the same time it seems like boiling water takes a little longer. I am still trying to get the hang of them. Transferring straight to the oven is indispensable. I was never able to previously cook by sautéing, then transferring directly to oven for a few minutes. This is the only way to cook! Honestly, I always watched the pros cook in this fashion and let me tell you, now I know why! This set can withstand up to 450 F temps.

Cleaning:
I went from Circulon to Calphalon Contemporary. Night and day is the range of difference for cleaning. My wife even says she doesn't mind washing these pans one bit because they are so easy. She told me the other day that sometimes she could probably get away with just wiping them out with a paper towel. And, every time she cleans them, she always mentally thanks me for buying them.

Issues:
One issue I have notice is the tightness of the lids. They suck to the pans and are sometimes hard to remove. However, I think this might be better than if they didn't. If you need a solid seal it is there for you, if not, then crack them slightly. I have yet to stew chops with peppers and onions in this set, but I think it will work out great because of the quality seal.

Do not hesitate to buy this set. Just ask my wife!

6 Month UPDATE: I am still loving this set of cookware. Have definitely got a better grasp on cooking with them now and must say they continue to please both the wife and I.

Well-made, functional, fabulous-looking set5
If you like quality, non-stick pans, and you like looking at your food while it cooks, then this is the perfect set for you.

There was some commentary on there being a paint/plastic-like substance under the glass covers--that was the case in the original version of these pans. I am not sure what it was exactly, but Calphalon noticed and addressed the issue. Any set that you order now has properly-made glass covers. In addition to that, if you ordered any of these pots and pans before Calphalon made that change, just notify their customer service people and they will send you replacement lids with no questions asked. I have great respect for a company that addresses its mistakes as quickly as it can through fabulous service.

As to putting these pans in the dishwasher--do NOT do it! Calphalon makes no claims that these pots and pans can go safely in the dishwasher, as, they are lined with _Teflon_. Just as you should use nylon utensils instead of scraping away the Teflon with your metal implements, you should also keep these pans out of the dishwasher as the machine will wear away your non-stick surface. Bottom line: the dishwasher will ruin your pans and void your warranty. Hand washing with non-abrasive sponges is the price you pay for the benefits of non-stick pans. If you don't want to deal with that, buy some stainless steel pans (Calphalon has a nice variety of those too).

As to how the interior lining (Teflon) holds up, I have burned milk in one of my pans, (n.b., scalding and burning are not synonymous in the realm of cooking), and the crud that remained just peeled away without doing any damage to the pan. (I let it soak for a bit to ensure that was the case, but I don't even think that was necessary). And, frying eggs is made so easy! I am even able to make eggs over easy without excessive breakage of the eggs:).

I would say that most people will probably best appreciate the non-stick qualities of the pans for the two frying pans and could safely get a set with non-stick frying pans and stainless steel pots. Calphalon has those varieties as well. Another thing to keep in mind is that non-stick pans do not brown as well as stainless steel or cast iron frying pans. I would recommend having one cast iron frying pan in your set for browning.

In addition to great quality, Calphalon has a lifetime warranty on this line of pans. Don't do anything to void your warranty, (like, put these pans in the dishwasher), and any problems you have with the pans will be remedied by Calphalon. Calphalon has proven to be a strong company thusfar, and I have no reason to suspect that their status will change anytime soon.

Overall, these pans are great for anyone who enjoys ease of cleanup, likes to cook low-fat meals, wants to be able to put their pots and pans in the oven, and/or enjoys a sleek, contemporary style in the kitchen.

Customer Service is Excellent!5
I have purchased several individual pieces of the Calphalon Contemporary series. Out of the 8 pieces, that I have purchased individually, I have had two that had the "paint" defect on the lid. Both times I called Calphalon customer service first thing in the morning at about 8:00AM EST. Both times I waited less than 5 minutes to speak with a representative. Both times they simply took my name and address and asked me which lid I needed. Both times they immediately sent me a replacement lid which did not have the defect. Both times they did not require me to send anything back. Both times it required no effort on my part except to verbally tell them that the lid was defective.
I totally commend their customer service and will continue buy Calphalon products. It seems that some of you must be living on some other planet or something. I can not figure out why you seem to be having so many problems.

Calphalon Commercial Hard-Anodized 2-1/2-Quart Shallow Saucepan with Lid

Product Description

Backed by a lifetime warranty, Calphalon's Commercial Hard-Anodized Cookware is made to professional standards, offering the home chef unsurpassed cooking performance, superior construction and lasting durability. The 2.5-Qt. Shallow Saucepan with Lid is designed for making and reducing sauces, roux and for heating soup or, boiling eggs. The thick bottom and sides absorb heat evenly and help protect delicate sauces from overheating. The wider, shallower design allows liquid and moisture to evaporate more quickly, so your reductions and sauces are ready sooner.Each piece in the Commercial Hard-Anodized line is made of a heavy-gauge aluminum, all-metal construction with the advanced technology of the Cool V stainless handles. The aluminum construction provides superior cooking performance by distributing the heat evenly so there are no hot spots as you cook. And because it's made entirely of metal, each pan can be used in the oven and under the broiler. The hard-anodizing seals the cooking surface, making it stick-resistant and non-reactive to the foods being cooked. The Cool V handles are designed to stay cool on the stovetop, and are balanced with such precision that the pans feel lighter when you pick them up.


Product Details

* Amazon Sales Rank: #1136 in Kitchen & Housewares
* Brand: Calphalon
* Model: D87821/2P
* Dimensions: 16.00" h x 5.25" w x 8.50" l, 5.75 pounds

Features

* Straight-sided pan ideal for sauces; use also for stews and casseroles
* Heavy aluminum with thick bottom to heat evenly, quickly
* Anodized for hardness and stick-resistance
* Riveted, oven-safe handle is cast stainless steel, resists heat on stovetop
* Hand wash with mild detergent; made in China


Amazon.com Review
This straight-sided 2-1/2-quart pan can be used for sauces and, covered with its flat lid, for stews and casseroles. Shallow (3 inches) in relation to its capacity and diameter (8-3/8 inches), this pan, unlike conventionally proportioned saucepans, exposes lots of surface and is therefore ideal for reducing sauces or even stocks and broths. Though it's not nonstick, like some Calphalon cookware, the matte-finish pan is anodized for stick-resistance as well as hardness. Metal utensils won't harm the surface. The contoured, textured handle is cast stainless steel and resists heating on the stovetop; it's also triple-riveted for durability and balance. Made of heavy-gauge aluminum, the pan cooks without hot spots or warping and carries a lifetime warranty against defects. --Fred Brack

Customer Reviews

A great saucepan5
I recently ordered this based on my appreciation for Calphalon products and the great price. This is a fantastic saucepan that can practically double as a saute pan. It is surprisingly large and roomy, and the extra diameter gives it plenty of room for fitting in two or three chicken breasts, a modest steak, or a handful of veggies. I love it for making coq au vin since it isn't too large and goes right in the oven.

Nothing sticks to this pan if you add just a dab of butter or oil, and it heats up and cools quickly. One great feature of pure aluminum cookware is the fact that aluminum dissipates heat quickly, so pulling the pan off the heat is a great way to regulate the temperature when making a sauce. This is a great product and a wonderful addition to my Calphalon cookware collection.

what a steal!!5
Ok, let me get this straight...Amazon has 2 different 2.5 quart Calphalon Commerical Hard-Anodized saucepans, the regular, and the shallow. Inspecting the technical details of the two pans, one quickly realizes that they are identical except for the diameter and the height of the pan. The shallow is, naturally, more shallow (3 in. compared to 3 7/8 in), and therefore wider (8 3/8 in compared to 7 in) to accomdodate the fact that they hold the same amount of volume. What does this mean? More SURFACE AREA. What does surface area do? Well, think about it for a second: more of the pan is in direct contact with the heat because of the larger bottom. As a result, more of the food is exposed to the heat. The result? Faster cooking!
And this is a "sauce" pan after all. So what does this mean for sauce? Same thing as above, but remember, more of the sauce comes in contact with the air. More surface-to-air ratio = faster reducing times for sauces.
So we've established that from a technical standpoint, the shallow saucepan seems superior. It cooks faster because of a greater area for heat to contact food and for the surface of a sauce to contact the air. With that in mind, take a guess which one costs more. Surprsingly enough the pan with the lower amount of surface area costs at least %50 more than the more useful shallow saucepan.
So unless you are looking for a pan that reduces more slowly and has a much lower amount of versatility (try browning a couple of chicken breasts in the regulation sized saucepan...you'll have squished chicken), I recommend this pan whole-heartedly. The anodized aluminum does not react with acidic foods such as tomato sauces, looks really cool, heats quickly and evenly (aluminum is an incredible heat conductor), and won't bust your budget. This is the perfect way to own a piece of excellent cookware for a bargain basement price. Just remember, it is stick-resistant, not non-stick. This browns up much nicer than the Calphalon non-stick stuff, and you don't have to treat with kid gloves. About the only thing you can't do is throw it in the dishwasher (which you shouldn't do with any decent pot or pan) and use a knife or electric mixer in it (a hand blender is fine...the blades never touch the pot).

Calphalon Commercial Hard-Anodized 12-Inch Everyday Pan with Lid

Product Description

The 12-in. Everyday Pan is an all-purpose pan. Use it for searing, browning and sauteing vegetables and meats. It also works well for making paella, jambalaya and all-in-one meals that you can bring right to the table to serve. The 2 loop handles make for easier lifting.Backed by a lifetime warranty, Calphalon's Commercial Hard-Anodized Cookware is made to professional standards, offering the home chef unsurpassed cooking performance, superior construction and lasting durability. Each piece in the Commercial Hard-Anodized line is made of a heavy-gauge aluminum, all-metal construction with the advanced technology of the Cool V stainless handles. The aluminum construction provides superior cooking performance by distributing the heat evenly so there are no hot spots as you cook. And because it's made entirely of metal, each pan can be used in the oven and under the broiler. The hard-anodizing seals the cooking surface, making it stick-resistant and non-reactive to the foods being cooked. The Cool V handles are designed to stay cool on the stovetop, and are balanced with such precision that the pans feel lighter when you pick them up.

Product Details

* Amazon Sales Rank: #815 in Kitchen & Housewares
* Brand: Calphalon
* Model: D1382PB
* Dimensions: 4.00" h x 13.20" w x 15.00" l, 4.69 pounds

Features

* Constructed of heavy-gauge hard-anodized aluminum for superior heat conductivity
* Patented stay-cool cast-stainless-steel handles
* Stick- and scratch-resistant surface; dome-shaped hard-anodized lid ideal for moist-heat cooking
* Oven-safe up to 450 degrees F
* Lifetime warranty; made in China

Amazon.com Review
This 12-inch everyday pan will end up being the hardest working pan in your kitchen. It is ideal for everything from simmering stovetop succotash and braising brisket to browning Dutch pancakes or cooking fruit tarts. Part of Calphalon's Commercial Hard-Anodized line of cookware, this pan is made of heavy-gauge aluminum that's uniformly thick across the bottom and sides, allowing for quick and even heat distribution. Its durable hard-anodized finish is stick- and scratch-resistant and won’t react with acidic foods. The patented cast stainless-steel handles are comfortable to grip, plus they minimize heat transfer so handles stay cool on the stovetop. Handles are held in place by three sturdy stainless-steel rivets. The included hard-anodized lid is dome-shaped, making it ideal for moist-heat cooking. The cookware and lid are oven-safe up to 450 degrees F so you can transfer a frittata to the oven for browning without having to switch pans. All cookware in this line is covered by a lifetime warranty. --Cristina Vaamonde


Customer Reviews

Top-quality beauty has a million uses, and a few issues...5
I've owned this pan for about two years ... it's simply wonderful. The Calphalon Commercial line is the top of the line, just like the Professional, but with stay-cool handles. The thick, sturdy aluminum heats up quickly and evenly, and goes from the stovetop to the oven up to any temperature.

My favorite dish to make with this pan is a large omelette for two to four people. You saute the onions, etc., until carmelized, then add the whipped eggs, top it with diced tomatoes, basil, oregano and cheeses, then broil at about 450 for a couple minutes until browned. Simply wonderful!

I also cook stir frys, poach fish, bake casseroles, and brown meats in this truly Everyday Pan.

Now, for the issues: As with all true Calphalon products, you can not put hard-anodized aluminum into the dishwasher. It will damage the surface, leading to pits and discolorations, and void the lifetime warranty to boot!

Second, this is not a nonstick pan. If you want nonstick, buy Calphalon Commercial Nonstick, the best ever made (The Commercial nonstick line has the more advanced LRS3 coating versus the much less effective LRS coating on the cheaper Professional Nonstick II line).

To clean, simply buy a Dobie pad or its equivalent. For the tough stuff, I find a little Bon Ami or Dormond cleaner does the trick without too much effort.

Enjoy!

what CAN'T you do with this pan?5
The Calphalon Commercial line is ideal for those who want quality cookware that's guaranteed for life and pretty much indestructible. My absent-minded-bachelor kitchen contains nothing that cannot withstand all manner of accidents, falls, and spills. The Calphalon Commercial line enables me to cook like a pro without endangering my cookware--and to clean like a fiend when I've cooked like a pyro by accident.

You can clean these pans with abrasive cleansers like Comet. I used to sell them in a boutiquey store where they'd have come back in droves if we'd misinformed people on this point. Another reviewer expresses appropriate caution regarding putting them in the dishwasher--it's for dishes, silly, not knives of pots--but I do this on occasion and it would take regular dishwashing with powdered (sandblasted in there) detergent and lotsa stuff to bang the pans to really do a number on them. Discoloration is not the stuff of diminished utility.

Aside from the line being the most practical stove top option bar none, the pan is a dream. Not so shallow as an omelette pan, nor so deep as a wok, it does the range from stir-fry to saute, to bake and roast. I'd recommend this pan to anyone who maybe wants to start a cookware collection--it's so many pans in one. I used to sell this stuff (not on commission, mind you) to students with their first apartment. Moms and dads would express concern that the kids would ruin it--au contraire: you get a ten dollar pan and it'll be beaten to bits in a matter of weeks by the likes of careless ol' me, but you get a heavy, solid pan like this, they'd have to be trying to break it.

Cautions:
-Lower the heat if you're used to inferior pans. If you get this pan and find yourself saying, "It burns everything," you're conveniently forgetting who chose the heat on that burner.
-It's not non stick--and they *do* sell the best non stick--but it is highly stick resistant, especially if you LOWER THE HEAT.
-The handles can get HOT so be sure you're armed with a potholder of any sort.

GREAT POT at a FABULOUS PRICE5
Having used Calphalon pots and pans in our kitchen 20 years or so, and my wife and I both being avid cooks, and having raised four children in the process, I feel I can give some pretty good advice here.

This particular Amazon offer is how I like to buy Calphalon, at least after my initial set purchase. Everynow then you see something really useful for your collection at a GREAT GREAT price. I've got this very pan among the 15 pots and pans in my Calphalon collection, and use it quite a bit.

Some reviewers contend that you can't wash these pots in the dishwasher, you can't use brillo, or that the anodized coating will wear off, or that the handles get hot.

Yep, all true, But, errr, so what?

I have purchased Calphalon for my family many times, and most recently for my recently wedded son in law and his bride.

What I figure about Calphalon is this:

You got two choices with it:

A. You can use brillo, toss it in the dishwasher and don't worry about it, OR

B. Take very good care of it, meaning don't put it in the dishwasher and don't use brillo.

Now in comparison, All Clad Stainless steel can be put in the dishwasher, but you're now using a stainless steel pot around an aluminum core, and I think Calphalon on a gas burner is the cat's meow as far as I'm concerned cooking. Copper pots are pretty, super expensive, but they are a REAL pain to keep pretty. (My wife snorts reading this...you DON'T know, she says. I guess she does clean our copper pots and I don't.)

What I like about Calphalon is that you CAN toss them in the dishwasher over and over. (By the way it's the harsh dishwasher detergent that causes the problem of metal discoloration.) And I do use brillo. YES, eventually some of the anodized coating wears off (on the inside) and this way of cleaning them results in metal discolorations over a period of months or years.

So what, I ask? They're just POTS, for gosh sakes. We don't need to mystify them. I still use the original pots I bought 20 years ago, and like the ONE RING, I don't think you can destroy these pots. I've dropped them on concrete floors, left them on burners and in the oven.

And yes the handles get a bit hot. Use a hot pad. With metal handles you can toss the whole thing in the oven at any time.

And I like the metal lids over the glass. They don't break. I can take off a lid to look inside the pot if I need to.

I'm not trying to be smart alecky, it just seems to me that if you want eternal pots and don't EXPECT them to look brand new ten years down the road, you can clean these pots anyway you want to and they'll remain completely functional for YOUR lifetime, at least.

If you're THAT picky about looks, you can get copper and work yourself to death using copper polisher, and alternatively brillo will still scratch All Clad in stainless steel (even though you CAN toss those in the dishwasher without discoloring the finish). So since no pots are PERFECT, then the PERFECT, but expensive solution will be to buy pretty copper pots to hang up and display above your stove (but don't actually use THEM), and buy the Calphalon to use, take shortcuts, be lazy, abuse the heck out of them and store them in the cabinet...

But I just buy the Calphalon (and a couple of copper pots and cast iron items for other things), and the copper pots aren't looking so swift either cause we (errr...she) got tired or cleaning them meticulously years ago.

Pax,

Chris

Calphalon Tri-Ply Stainless-Steel 13-Piece Cookware Set

Product Description

The Triply Stainless Steel 13pc Cookware Set offers you every pan you need for almost any cooking chore, included are 8" & 10" omelette pans, 1.5qt & 2.5qt & 4.5qt saucepans with glass lids, 3qt saute pan with glass lid, 6qt stockpot with glass and a stainless steel pasta insert that fits in the stockpot! Calphalon Triply Stainless brings you true cooking performance with an aluminum core at the heart of every pan. Heavy gauge conductive aluminum is bonded betwen two layers of 18/10 stainless steel to form a three-ply disk. This three-ply disk is then formed into a pan shape with equal side wall and bottom thickness throughout the pan that ensures quick and even cooking throughout- no hot spots! The exclusive "Cool V" handles stay cool on the stovetop, and the tempered glass lids allow for easy monitoring of the cooking process! Flared rims on all of the pans protect edges from being marred, and make pouring easier, neater and safer. Lifetime Warranty and dishwasher safe (but be aware that the dishwasher will dull the stainless surface over time). A little helpful hint to keep your pans looking their best, clean with "Bar Keepers Friend" metal cleaner and a soft sponge (this stuff is inexpensive in most grocery stores and works great on all metals!). Safe for ceramic, glass and any surface requiring a flat bottomed pan.


Product Details

* Amazon Sales Rank: #7346 in Kitchen & Housewares
* Color: Stainless Steel
* Brand: Calphalon
* Model: LS13
* Released on: 2005-05-15
* Dimensions: 35.10 pounds

Features

* 13-piece set includes 8- and 10-inch omelet pans, 1-1/2-, 2-1/2-, and 4-1/2-quart saucepans with lids, 3-quart saute pan with lid, 6-quart stockpot with lid and pasta insert
* 18/10 stainless-steel construction for strength and beauty; satin interior finish
* Aluminum base provides excellent conductivity for even heat distribution
* Heat-tempered glass lids resist shattering and permit food monitoring
* Oven-safe up to 700 degrees F; clean in the dishwasher; lifetime warranty


Amazon.com Product Description
This Calphalon 13-piece set consists of 8- and 10-inch omelet pans, 1-1/2-, 2-1/2-, and 4-1/2-quart saucepans with lids, 3-quart saute pan with lid, and a 6-quart stockpot with lid and pasta insert. With aluminum cores sandwiched by stainless-steel layers, Calphalon's Tri-Ply pots and pans deliver the attributes of both metals. The aluminum cores conduct heat quickly and uniformly across the pots and pans' bottoms and all the way up their sides. The durable, 18/10 stainless-steel interiors and exteriors are easy to clean, resist scratching, denting, warping, and corrosion, and are nonreactive to acidic food. Domed, glass lids permit cooking to be monitored without releasing heat and are oven-safe to 450 degrees F. Riveted, stainless-steel handles stay cool on the stovetop and have hanging holes. Rims are flared to facilitate dripless pouring. Tri-Ply cookware is polished to a mirror finish outside for beauty and wears a satin finish inside to conceal inevitable utensil marks. Everything goes safely into the dishwasher, although hand washing better preserves the mirror finish. Tri-Ply cookware carries a lifetime warranty against defects. --Fred Brack

Customer Reviews

Experienced Chef Reccomends this line of Calphalon!5
I have had Calphalon Tri-Ply pans for over a year. I am a school trained Culinarian and Certified Chef of over 30 years. I am qualified to tell anyone that these are "MY" favorite pans.

I typically use commercial products where I work so I am familiar with Calphalon. I have always liked stainless steel cookware. I purchased these for my home (I do most of the cooking there too!) People ask me all the time, what kind of cookware, knives etc. I use at home. I always tell them "Calphalon Tri-Ply is the best and most affordable system out there"! I don't care if my pots and pans hang in view of guests or how shiny they are! Don't make this a cookware consideration!

Buy a good set of pans, keep them clean and so what if they have a few scratches? Displaying expensive shiny pans only tells people you have expensive shiny pans! My pans are for cooking...not displaying! Every so often I will shine them up with Bar Keepers Friend. It works well and is not too abrasive. Just keep em clean inside and out and they'll be fine for displaying! Most people care less about what brand hangs on your pot rack! Or how shiny and scratch free inside they are! Yes insides do get minor scratches when using metal utinsels...so what?! It doesn't affect your cooking or product taste. Here is a tip for people who say clean up is hard...

If you burn something and food sticks... Simply place a cup of water in the pan, bring it to a boil. (similar to when you de-glace food particles) Remove from stove, let sit a few minutes. Wash normally with soapy water and scrub pad. I love the fact that I can just wash lightly and place in dishwasher!

Tri-Ply construction allows these pans to heat on the entire surface (sides too). Do not ever cook on high, except to maybe boil water! The pans will get too hot to cook properly. I always heat my pans, melt my butter/put my oils in, and then the food. This is the best method to get a proper sear or saute and the bonus is most foods won't stick then! A On a stove 1-10, a 6 or 7 usually is the range of cooking for me. I also like to remove the pan from the stove about 1/2 to 3/4 way through cooking sauces and vegetables because they retain the heat and continue to cook (overcook). Lids seal well. I love the way you can see the food without having to remove the lid.

Enough ranting. Bottom Line....Calphalon Tri-Ply is simply in my opinion the best cookware I have found and a great value. If you want to cook well you must start with good cookware! If still not sure...buy a starter piece! (perhaps the 12" Everyday Pan) Try different cooking methods...beat it up (if you can) and mark my words you'll probably get the remaining pieces!


Oh yes, I also purchased a small non-stick omelet pan for cooking eggs! Know what?! I have never had to use it! Stainless works just as good if not better at cooking all foods! So,
Enjoy cooking and always...."Play with your food"!

From Novice to Semi-expert4
My wife and I now enjoy cooking with fewer concerns and better cooked food while using attractive cookware. We were extremely disappointed in our Caphalon hard anodized pans that we purchased about 4 years ago and soured on non-stick/hard anodized from the experience. I also read on Consumer Reports that fumes from an overheated non-stick pan can kill pet birds, so for peace of mind, we decided against replacing our set with another non-stick set. We firmly set out to purchase a stainless steel set that we felt was a fair value, but would also last us a great deal longer than 4 years.

We had narrowed our choices down to the Emerilware from All-Clad, the Caphalon Tri-Ply, and the Cuisinart Multiclad. We eliminated the real, Made in USA All-Clad because of price. I don't consider pans to be family heirlooms and thus don't need them to last so long that I can hand them down to my grandchildren. A set of All-Clad's would've cost nearly 4 times as much as my budget would allow. I also eliminated the Cuisinart Chef's Classic because we didn't feel like it would last us as long as we wanted. I did recommend that set to my single sister however and she's very happy with it thus far.

Both the Cuisinart Multiclad and the Caphalon Tri-Ply are entirely wrapped in an aluminum core between two layers of stainless steel (Tri-Ply). However, the Emirilware only has aluminum disks on the bottom of the pans. We eventually eliminated the Emirilware for this reason. The Caphalon and Cuisinart have mostly similar pieces in the set. There are two main differences between them. The Caphalon has the pasta insert while the Cuisinart has the steamer insert. I personally prefer the steamer insert over the pasta insert. The other difference is in the covers. The Caphalon has glass covers while the Cuisinart is all stainless steel. My preference here is glass covers.

Our final choice was the Caphalon set because I actually got to look at them and was able to use a 20% off coupon at a local retailer. Though they also sold the Cuisinart Multiclad, I had to order it and they did not have it on display. I honestly think I would have been happy with either set. They both met my price point, quality requirements, included the pieces I wanted (the saute pan was a must!), and were high grade stainless steel. My only real concern at this point, was how to use and care for stainless steel pans in general.

After reviewing care and use instructions from All-Clad, Caphalon, Cuisinart and other internet sites, I wrote up a little document for myself as reference. Some of my notes may seem obvious to some, but they weren't to me since I was neither an avid cooker nor experienced using anything but non-stick pans. I have included the notes below to share with everyone. If anyone has anything to add or corrections, please feel free to comment.

Stainless Steel Care and Use
=====================
USAGE:
· High heat only when boiling water or reducing liquids.
· Medium heat for sautéing, frying, or stir frying.
· Low heat for warming or simmering.
· Every oven is different so test the heat settings to determine correct cooking temperatures, starting with lower heat.
· Preheat the pan 1-2 minutes on low before cooking or to the temperature you intend to cook at. Never preheat on high to heat faster.
· Bring liquids to a boil first before adding salt to prevent salt pits and spots.
· Use oils or butter to prevent sticking, such as when frying.
· NEVER use aerosol cooking sprays. They leave a gummy residue that is difficult to remove completely, causing food to stick.
· NEVER store food in pans after cooking.
WASHING:
· Let pan cool before washing to prevent warping.
· Hand washing after soaking is preferable using a soft cloth or a clean Dobie pad and dish soap, drying immediately.
· Never use oven cleaner, baking powder, chlorine bleach, ammonia-based cleaners or other abrasive or caustic cleaning agents.
STAIN REMOVAL:
· Hard water can leave white or chalky spots/residue. Take 1 part vinegar to 3 parts water and reach a boil. Remove from heat and let cool then wash normally with a cloth or clean Dobie pad and dry.
· To remove burned on food stains, soak enough warm soapy water to cover the stain for 1 hour. Boil the soapy water for 10-15 minutes. Let water cool to the touch and scrub with clean Dobie pad. Wash again with soapy water, rinse, and dry. Repeat for stubborn residue.
· Barkeeper's Friend or Bon Ami can be used as well by first immersing the pan in warm water. Follow directions from cleanser. Rub in circular motion from the center outward. Wash in hot soapy water and dry immediately.
· Exterior can be cleaned using Barkeeper's Friend or Bon Ami and a soft cloth or clean Dobie pad then rinsing in lukewarm water.
· Clean diligently after each use and before reusing as stains or stuck on foods can be more difficult to remove upon reheating.

After a few weeks of use and care, here are some of my observations. After the first use, stainless steel will NEVER, EVER look like they are new. I don't care what anybody says. They begin to show wear almost immediately. I believe that the Dobie pad has actually caused tiny little scratches on the bottom of the interior and exterior of the pans, sort of like the tiny swirls in the paint job you see after washing a car. Cooking is much faster than non-stick pans and requires much less heat. The pans also seem to cool faster. I burned my food the first couple of times while finding the right cooking temperature. Food definitely sticks to the pans far more than non-stick, BUT, if you soak it for a little while, it is rediculously easy to clean. Barkeeper's Friend is a savior and will clean off almost anything off the pans. Rainbowing, is a part of life with stainless steel cookware. If you cannot deal with it (and I wouldn't blame you) then you may want to look at other types of cookware. I know I probably couldn't convince my parents to give up their non-stick T-Fal set.

In summary, I don't think that you can really go wrong with the Caphalon Tri-Ply or the Cuisinart Multiclad. At this point, it would come down to whether you prefer a pasta or steamer insert or glass or steel covers. With promos and coupons, I only paid about $30 more for the Caphalon over the Cuisinart set. If you're like me, you may also want to actually look at the cookware in person. As a first-time stainless steel cookware owner, I had to learn and re-learn a lot of things about using and caring for them. Thus far, it has been worth it. I feel like I'm almost a semi-expert on stainless steel by now. I find myself also thumbing through our cookbooks for the first time, wondering which pans I can use to try cooking new meals.

GREAT set...5
We just decided to switch to stainless because of the harmful chemicals released by non-stick pans at high heats, as well as a general growing interest in cooking, such as the ability to sear food and deglaze the pan to make great sauces.

We looked at cheaper lines, such as Emerilware, Cuisinart's Chef's Classic, and Simply Calphalon Stainless, and decided we didn't like the fact that the bottoms of those pans are the only areas that are triple-ply, so the sides on those are thinner and don't heat in the same way the bottoms do. Those cheaper pans also don't feel balanced in the hand, and so to me they actually feel heavier because of the awkwardness. The unibody construction of Calphalon's Tri-Ply line seemed to be the same quality as All-Clad's triple-ply construction, but cheaper. After reading reviews of people who have both types of pans, we decided there was no difference going with Calphalon Tri-Ply than with the much more expensive All Clad.

After using this set for a month, we really think it's the best value out there, and it's been fantastic. The food tastes better. The pans heat incredibly evenly and quickly, and the handles actually don't get hot, which surprised me. I personally prefer the see-through lids this set has, compared to the solid lids you will get with something like All Clad. Clean-up is no problem with Bar Keeper's Friend, and really, even if something *were* to be seriously stuck on there, which hasn't happened yet, at least you can use real scrubbers (unlike with nonstick). The best thing about the 13 piece set is the 3 qt. covered saute pan, which is the most useful pan of all. (There's a reason they go for one fifty on their own.) That alone makes this set a good value, because the 8 piece set doesn't have one and is only a hundred dollars cheaper, and with the 13 piece set you also get an extra giant 4 qt. saucepan and a pasta insert.

If you want a GREAT deal on this set, go to BB&B, use their 20% off coupon, and even with tax you will get out of there under three fifty, plus they often have give-away deals, such as the free fifty dollar gift card and free stainless teapot we got with ours. In any case, buy these pans, because they're definitely worth it!

Calphalon Commercial 9-Piece Hard-Anodized Cookware Set

Product Description

Set includes: 8" omelette, 10" omelette, and 12" omelette, 3qt chefs casserole with cover, 7qt chefs casserole with cover, and 2.5qt shallow saucepan with cover. Heavy-gauge aluminum is responsive to temperature changes. These pans feature the original Calphalon hard anodized surface, which is stick resistant, meaning that it sticks when you want it (when your searing, browning) and releases when you need it to(when your food is ready). If you know how cast iron cooks, you know how the hard anodized cooks, but hard anodized has many beneifts that make it better choice- aluminum is a better conductor than iron, you never season your pan(so you dont have flavor transfer from dish to dish), and it doesn't rust! All pans are spun or drawn into shape, which makes the entire pan (sides as well as bottom) the same thickness, which guarantees even heating throughout. If you enjoy cooking and want the best and most versatile surface for performing a variety of techniques- this is the surface for you! Metal utensil and broiler safe. Lifetime Warranty.

Product Details

• Amazon Sales Rank: #11714 in Kitchen & Housewares
• Color: charcoal gray
• Brand: Calphalon
• Model: DS9DC
• Released on: 2005-05-20
• Dimensions: 12.01" h x 14.41" w x 21.18" l, 26.00 pounds

Features

• Set includes 2-1/2-quart covered shallow saucepan; 8-, 10-, and 12-inch open skillets; 3- and 7-quart covered chef's casseroles
• Heavy-gauge, hard-anodized aluminum construction provides fast, even heating
• Riveted stainless-steel handles stay comfortably cool for stovetop cooking
• Casserole lids are domed to return moisture to pot; oven-safe
• Wash by hand recommended; metal utensil and broiler safe; lifetime warranty

Amazon.com Review
Update your kitchen with this handsome nine-piece cookware set from Calphalon. The charcoal-gray matte finish of the Commercial Hard-Anodized series not only looks sophisticated but is impressive in performance: it sears meats over medium heat, cooks evenly, and stays stick-resistant without having a nonstick finish that can eventually peel. Moreover, hard-anodized pots and pans are safe to use with metal utensils and under the broiler. Riveted on for strength, the stainless-steel Cool V handles stay cool during stovetop cooking and are oven-safe, as are the lids.

Covering all the basics, this set consists of a 2-1/2-quart covered shallow saucepan; 8-, 10-, and 12-inch open skillets; and 3- and 7-quart covered chef's casseroles. The lid on the larger casserole is domed to send moisture and flavors back into the pot for succulent meat dishes. You'll find low to medium heat is the best temperature range for this fast-heating cookware. After use, wash by hand. Though it's still covered by a lifetime warranty, Calphalon discontinued the Commercial Hard-Anodized line in 2004 and replaced it with Calphalon One Infused Anodized. --Ann Bieri

Customer Reviews

Great value - watch for price fluctuations
I got this set for what I consider a steal. The price has been fluctuating a bit, and if you hit it at the right time you can get them for an outstanding price. Just like all the other hard annodized cookware I have bought from amazon, I LOVE these pans! I have now converted nearly all of my cookware to this line, and highly reccommend it to anyone who wants to become a better cook. If you read other reviews, people complain about sticking. YES, food does adhere to the pans while cooking, but when it is done, the food releases from the surface. If you burn the food, do like Emeril says, and use the knobs on your stove. It does take some time and patience to rid yourself of the habits of teflon pans, but the food is so much tastier - I have never made better gravy in my life than since I switched cookware. This is a great starter set, and has most of the pans that you'll need. I would say that the average cook could get around 75% of their cooking done with this set. Have some patience, and I am sure you'll be pleased with the results.

Great deal, great pots/pans!
First, I would like to say to watch the price of these after you buy them - the price varies a lot and you might be able to improve your deal with a refund. Anyway, these are great! They conduct heat much better than any other pot/pan I have used. There is some adjustment if you are used to Teflon - they do stick a bit more. With that said, they don't give you cancer as many now suspect Teflon does, they are oven safe, and you can use metal utensils. A scotch-brite pad is safe to use (according to manufacturer's instructions) and will restore the pans to their new condition with little effort. There are some other tips for minimizing stick included in the instructions. Machine washing is not recommended. Also, remember that since the tops for these pans are metal, they may get very hot and require a potholder for removal. The handles on the pans themselves, however, generally stay cool enough to touch.

Amazing performance
I bought this set because our Calph. nonstick pans were starting to wear. I was leery after reading some online reviews stating that food stuck to the pans and were hard to clean. They are handwash only but that didn't bother me.
I've tried to use the pans as much as possible and I have been amazed at the difference really good cookware can make. They are easy to clean, withstands metal utensils, do not react with acidic foods and heat quickly and evenly. They are even ovenproof.
So far I have not needed anything more than a dishcloth to keep them near-new clean.