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If you are drawn to the beauty of stainless steel, yet are reluctant to sacrifice the cooking efficiency of aluminum, you can now have the very best of both worlds. Triply gives you a mirror polish stainless steel exterior, a heavy gauge conductive aluminum filling, and a stainless steel interior which won't react with foods. The disk is then formed into a pan shape, with walls and bottom of equal thickness, which allows heat to be conducted evenly. Stay cool handles feature an ergonomic design and secure attachment. The versatile size and shape of this pan means you'll use it, well, just about every day.
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Technical Details
- Wide, shallow pan for sauteing, stir-frying, braising, baking, one-dish meals- 18/10 stainless steel layers enclose pure aluminum core
- See-through, domed, oven-safe glass lid
- Stay-cool handles; flared rim for dripless pouring
- Dishwasher-safe; lifetime warranty against defects
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By A. Robinson
I'm anal when it comes to purchasing something and reading the instructions first. I followed the instructions to the letter and preheated the pan over medium/medium low heat (because you are supposed to be able to cook with less heat) then added oil and heated that for 1 minute. I then added hash brown potatoes. Following the directions to cook the hash browns "undisturbed" left a sticking mess that took real elbow grease to remove. So this is NOT a non-stick pan though no where in the advertising does it say it's non-stick.
It does, however, advertise that it has "stay-cool" handles. I burned my fingers the first time I used this pan. I just wanted to confirm what other reviewers also discovered about the "stay-cool" handles. I've owned pans for half the cost of this that DID have stay cool handles that were oven safe so I don't understand why they couldn't use a similar material on this pan? For this price I expected better performance than I received.
Overall I was quite disappointed. This was labeled as a "collector's edition". Perhaps it wasn't meant to be used. lol
I will continue to use this pan as it does distribute heat evenly and is better than the anodized pans that disintegrate after a couple of years of use. I will just experiment and never touch the pan without a pot holder.
By James Knodell (Seattle, WA)
I have several Calphalon Tri-Ply skillets that I bought several years ago. They are marvelous. Very heavy , very conductive, and they were a great bargain when compared to All-Clad or some other high-end tri-ply pans. I use them almost daily and like them very much.
I ordered this 12-inch Everyday pan thinking Its better conductivity would enable me to use it as a paella pan on my stove top. Ordinary carbon steel paella pans are perfect if you're making paella over a wood fire or on the barbecue, but they aren't optimal on a stovetop burner. They don't conduct heat evenly, and most stove top burners aren't large enough to provide even heat across the entire bottom of a 12-inch paella pan, especially at low flame. My thought was that the tri-ply construction of this pan would allow me to make a paella without having to constantly rotate the pan over the burner to evenly cook the paella.
For the most part, my reasoning was correct, although the pan didn't perform as well as I had hoped. I don't think this pan is as heavily constructed as my older Calphalon Tri-Ply skillets. The pan doesn't feel or look quite as heavy, and the rivets are definitely not as robust. While I ended up with a delicious paella, I still found I had to move the pan over the burner to insure the contents cooked evenly. Not to the extent that would have been necessary with a thin carbon steel pan, but still, I needed to rotate the pan. The sides of the pan are also a little higher than are optimal for a paella pan, but that's really here nor there, as the pan wasn't specifically designed for paella.
Given that I had paella in mind, I really didn't need the glass lid that came with this pan, although since the pan will probably be pressed into service for other cooking tasks, the lid may come in handy. I do find the glass to be a bit unwieldy. It's more dome-shaped than a metal pan lid would be, so it takes more room to store, and also requires more careful handling. The fact that it's glass, in my opinion, doesn't confer any extra benefit. As soon as steam forms, the glass becomes virtually opaque, so you still have to lift the lid to see what's going on in the pan.
Over all, I'm pleased with this pan, although I wish it was as heavily constructed as my older Calphalon Tri-Ply pans. It's still a very good value. A similar tri-ply pan from All-Clad would cost two or three times as much, with very similar construction.
By Vickie (WA state)
I really like this pan. I was tired of the teflon coating coming off my pans even though I was very careful about taking care of them. So I bought this stainless steel pan. So far I haven't had any problems with food sticking to it. With the short handles I am able to get it completely immersed in my sink so that is a big plus. I'd like to buy more of these pans in the future when I can afford them.
By B (USA)
As others have written, this pan quickly became the pan my wife and I reach for first when it's time to cook. The size, the shape and the performance are so good that I had to buy my mom one for Christmas! The handles do get hot if used for a long period of time.
By Pamela Magyar (Lexington, KY United States)
Carefully follow use/care instructions and it works amazingly well! I especially like the double handles as this makes it much easier to lift.
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