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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. A mirror polish stainless steel exterior, a heavy gauge conductive aluminum filling, and a satin finish stainless steel interior form a 3-ply disc. The disk is then formed into a pan shape, with walls and bottom of equal thickness, which allows heat to be conducted evenly. A glass lid allows you to monitor food and its domed design returns condensed moisture to foods. A stay cool handle features an ergonomic design and secure attachment. This shallow pan is good for warming leftovers, making reduction sauces and for cooking grains like rice and bulgur.
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Technical Details
- 2-1/2-quart saucepan for larger quantities of soups and sauces- 18/10 stainless-steel exterior and interior with brushed finish
- Hard-anodized alumimum for superior heat conduction and distribution
- Ergonomically designed stay-cool handles; tempered glass lid; flared rims
- Oven-safe to 450 degrees F; dishwasher-safe; lifetime warranty
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By Rock Bottom (USA)
I really like the saucepan. Bought two to accompany a couple of stainless steel KitchenAid's I have. They are great looking, well made, and I love the lower profile on a 2.5 quart size. My initial impression after cooking with them a few times is that they are an absolute steal at this price as a participating item in Amazon's 4 for 3 pricing.
By Nekobasu (South Lake Tahoe, CA, USA)
I have a set of Calphalon tri-ply cookware that I purchased in 1996 when I got married. It was all made in USA back then, which was the biggest reason I felt I could trust it. For some reason, Calphalon's web site incorrectly states that tri-ply was introduced later. That's not true. The line was later re-engineered to use less metal and for lower quality standards in order for manufacturing to be outsourced to China. Look on the packaging for tri-ply products in your local Macy's, Williams-Sonoma, or other store that carries it. It's now made in China.
One very noticeable difference is that the old lids have thick handles. The thinnest part of the cross-section of the top center of the old lid handles is about 3/8" thick. The same cross-section of the new lid handles is 3/16" thick at most. In addition, the seam at the spot weld where the metal rim is joined to itself is very smooth and unnoticeable unless you specifically look for it. On the new lids, the same spot weld joint is offset about 1/64" and is obvious to the casual observer. You might think 1/64" is small, but when you consider that the same joint on the old lids is aligned to within less than 4/1000" (less than the thickness of an average human hair), it's way off.
Another difference I've noticed is that the pots and pans feel lighter that than the old stuff. This means that there is less metal, which translates into less even heat for cooking, and a greater chance of warping.
For some very stupid reason, when the tri-ply cookware was re-engineered for Chinese manufacturing, someone got the "bright" idea to change the shape of the pan and lid rims. That way, if I buy additional pieces of tri-ply for my kitchen, the pans and lids are incompatible with my existing tri-ply collection. The Chinese are becoming increasingly wealthy. The day will come; maybe in another 10-20 years; when manufacturing will get re-outsourced to Africa. The Chinese are already doing this themselves. At that time, you can trust Calphalon to re-engineer the tri-ply line again for even less metal and lower quality. You can be sure that it won't be compatible with what was made in USA or China either. Caveat emptor.
If I were starting out all over again on purchasing a cookware set I plan for my grandchildren to inherit, I would look for an American or European manufacturer that continues to make products that are compatible with what they manufactured at least 50 years ago and still produce in the original country of origin. You never know when you might wish to add to your collection or replace something that got damaged, was lost during a move, or never got returned by someone who borrowed it.
I was about to spend over $500 on additions to my Calphalon tri-ply set, including a 12" wok with covered lid, stock pot, pasta insert, a 3QT chef's pan, a set of every size of shallow sauce pan, and more. I already have every size of regular sauce pan, skillet, and saute pan, plus a lot more. The in-between size of the shallow sauce pans would have been a perfect addition. Since the lids and pans are incompatible with what I already have, I just bought a 1QT sauce pan (there is no lid in its size) for $30, and called it good. I can live with my existing collection, so that's what I'll do instead.
By the way, I wrote twice to Calphalon regarding the incompatible lids, and all they did was send me automated responses asking me if my issue was resolved. They never did address the issue.
The only reason I gave Calphalon a full three stars is because it's on a par with pretty much everything else getting cranked out of China these days. Let's hope and pray that there is no lead or mercury in the metal. In the USA, lead is commonly used in alloys to enhance machinability, but not for anything that may come into contact with food or would be put on or in a human, like jewelry, surgical tools, and cookware. Outside the USA, mercury could also be used for the same purpose. The Chinese have already demonstrated that they have no problem putting melamine in infant formula and lead-based paint in childrens' toys. Don't put it past them to use a stainless steel alloy that has lead or mercury in it. For those who don't know, stainless steel is an alloy.
By Debbie Lee Wesselmann (the Lehigh Valley, PA)
If you are a fan of the Calphalon Tri-Ply stainless cookware line, then this covered saucepan, not included in the 13 piece set, is a must. It has a wide base for a saucepan and therefore does not stand as high as other pots of the same capacity. This makes it great for sauces and sautéed dishes.
The Calphalon Tri-Ply line is similar in design to the much more expensive All-Clad cookware and the less expensive Cuisinart MultiClad. It has stainless steel sides, a magnetized bottom (for induction cooking), with a highly inductive aluminum core not just on the bottom but also up the sides. The long, curved handle does not get hot (unless directly over a flame, of course); I'm able to pick up a pot of boiling water without using a potholder. The tempered glass lid lets you see inside so you are tempted to lift the lid less often. I have to admit that I'm a little apprehensive about a breakable lid -- what happens when one breaks in five or so years? -- but the metal rim protects the edge, making it unlikely to chip.
I love this Calphalon cookware. Even if you are adding to a non-Calphalon collection, you will love this sturdy, versatile cookware.
-- Debbie Lee Wesselmann
By V. Guglani (Rhode Island)
I own All Clad and Try ply and i think they both are very similar. This pan works great and i use it for many things{sometimes even frying}. Occasionally i clean it with Bon Ami and it looks brand new. I cook a lot and i think this pan really helps{i own two of these}. Beautiful and Useful and very easy to clean.
By E. Haith (Finger Lakes NY)
This nifty little pan can be used for everything from simmering veggies to creating chicken cacciatore for two. The glass lid allows the cook to see how things are progressing and whether the 'simmer' is too high or too low. Clean up is much easier than I had presumed - having grown up with aluminum and cast-iron pans in the 50's - especially with a stainless-specific cleanser. I reach for this little beauty nearly every day.
Buy Calphalon Triply Stainless 2-1/2-Quart Shallow Saucepan with Glass Lid Now
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