Buy Calphalon Triply Stainless 2-1/2-Quart Shallow Saucepan with Glass LidCalphalon Triply Stainless 2-1/2-Quart Shallow Saucepan with Glass Lid Product Description:
- 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
Product Description
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.
Customer Reviews
Most helpful customer reviews
159 of 161 people found the following review helpful.
Worthy accompaniment to its larger brother
By Senor Zoidbergo
In my opinion, Calphalon Tri-Ply is just as good as All-Clad's Stainless line, except it's 3 times cheaper. With All-Clad, you're getting the same three-layered stainless steel with aluminum disk, but paying hundreds more. I was considering All-Clad for awhile, but there were two things that changed my mind. The only possible advantage of All-Clad Stainless over Calphalon Tri-Ply is that it utilizes magnetic steel, which may help if you have an induction cooktop. Add to that fact that I don't have an induction cooktop, and magnetic steel tends to be of lower quality as well.1) It just seemed insane and stupid to have to pay nearly $100 for an All-Clad lid, and that's for the LID!! Can anyone say price inflation?2) I like the glass lids on the Calphalons, because I can then look inside without having to open the lid.Quality of the 2.5 quart saucepan is excellent. There are big rivets holding the cool-V handle in place, and I like the feel of the handle. I tried the All-Clad analogue, and the handle just wasn't very comfortable. The size of the saucepan is just right. I was a bit annoyed that the Amazon description does not include the sizes, but this pot is about 8" in diameter, and 3.125" deep. Perfect for making sauces (duh!), sauteeing veggies, cooking rice or oatmeal, etc... The glass lid is also very nice, and actually helps to channel the moisture back inside.The mirror finish is just beautiful; I noticed that on some of the other tri-ply reviews, people were complaining about the pot not cleaning well and giving poor ratings. Morons I say. First of all, you should be purchasing a pot because you intend to cook in it, not because you want to leave it in a museum. Secondly, if they bothered to read the directions, you can maintain the original luster just by using Barkeeper's Friend.The pot heats up very quickly, and quality control is excellent here. Furtheremore, the tri-ply line comes with a lifetime warranty. People have complained that just because it's not made in the US, and made in China, that it is of poorer quality. Get off your xenophobic butts people; the quality of this line is excellent AND easy on your wallets. Even accounting for increased labor costs in the US, there is no reason that All Clad needs to overcharge (in my opinion). I have no qualms about purchasing cookware in China, this is quite the exemplar.I expect to use these pots for the next 20-30 years at least. The only downside of the tri-ply line is that there isn't a greater variety of pans/pots, and it's hard to find lids for all of them. Just a caveat about the lids- the glass lid for this 2.5 quart shallow saucepan is slightly greater than 8", so it will not fit the omlette/fry pan, which is annoying. However, I checked at a brick and mortar store, and the 8-quart stockpot lid is interchangeable with the 10" omelette/fry pan, and 3 quart sautepan. But, it does NOT fit the 10" stir fry pan, arrgh!***EDIT***: I've used this pot enough that I can comment some more on it. One feature that I especially like is that the pot is oven safe to 700 degrees F, and the lid to 450 degrees. Therefore it's so easy to mix up some batter in the pot, then transport directly into the oven, and back out. Also, it's a shallow saucepan, and the walls are just deep enough for making your favorite reduction sauce, or baking a nice apple crisp.I've been very satisfied- also, the 'dripless' rim is great! Has prevented many potential messes so far.Additionally, the lids enable moisture to collect, and drip back towards your food, resulting in much less dry victuals. After having also purchased the 3 quart saute pan (hard to find as an open stock since it's only in the sets now), I must add that this 2.5 quart saucepan doubles as a smaller version of the saute pan. The diameter is large enough, ~8", and deep enough to function as a saute pan, so this pair of pans is unbeatable!A note about cleaning- after extended use, there will be tarnishing and brown blemishes (at least on my gas range). To get rid of these, do NOT use Bon Ami because it's too gentle- doesn't get rid of stains. Best way to go is Barkeeper's Friend, ($2.50 at your local supermarket), or Cameo Stainless Steel Cleaner (~$1.29). However, Cameo is more abrasive than Barkeeper's Friend, and WILL reduce the mirror polish of these pans. Barkeeper's is the way to go- remember to ALWAYS rub in a circular manner- back and forth will scratch the surfaces.** 2nd EDIT **I've had these pots and pans for 2 years now, and have steadily added to my tri ply collection. I'm still very pleased with them.- They have still retained their mirror finish on the exterior.- Cleanup is a breeze- just rub a bit of barkeeper's friend (I'd like to shake the hand of whoever invented that- best thing since sliced bread).- The moisture channeling from the lids is very much appreciated- everything I cook is definitely juicier.- I was amazed at the quality of material- I boiled some eggs in a pot one day, and 14 hours later, I kid you not, the water was still warm, not lukewarm, but warm!The biggest complaint I have about the pots, and the sole complaint that I can think of, is that the handles on the lids do get a bit hot when cooking. Just do yourself a favor and grab a pot-holder when cooking.Otherwise, I'm still very satisfied with them!
63 of 63 people found the following review helpful.
This Pot is HOT HOT HOT
By Cheryl Gethers
I have been shopping around for the best buy on Calphalon for several months. This pan is worth the price and some. It cooks evenly, heats in a jiff. The glass lid is a plus and fits snug on the pot. The handle is sturdy and stays cool. You wont have to worry about it coming off like the cheaper brands. I read other comments about the rivets and cleaning them. That is a small minus when you think about the quality and cooking performance of this cookware line. I have hard anodized and stainless steel pieces all are great. I do advise looking for discount prices. Another great tip is cleaning with the distilled vinegar when the stainless steel gets discolored. This works instantly. Whether you cook a little or alot, gourmet or not, you NEED this pot in your cabinet.
25 of 25 people found the following review helpful.
A Good Sauce Pan and Here are My Reasons
By Richard Wong
I bought this 2.5 quart shallow saucepan for ~$40 and I like it. The pan is 8 inch in diameter and 3.5 inch tall. The handle in ~8 inch in length. You may be still deciding if stainless steel is for you. I don't believe every cookware should be stainless steel. For example, I believe a carbon-steel wok is superior to a stainless one and a cast-iron skillet is just unbeatable. Nevertheless, stainless steel is a good all-purpose material and should play an important role in one's cookware collection. The initial cost for good stainless steel cookware can be high, but they last a lifetime. In the long run, a $100 stainless steel sauce pan is cheaper than buying $20 nonstick pans over and over. The Calphalon Tri-Ply stainless steel cookware belongs to the medium-high end cookware. There are several pricier brands, such as All-Clad. The Calphalon Tri-Ply is just as good as the All-Clad in most aspects. They are both heavy and sturdy. The only two exceptions are that All-Clad stainless steel cookware can be used on an inductive stove and they are made in USA. The reason All-Clad can be used for induction cooking is because the exterior surface is 18/0 stainless steel which can be magnetized whereas Calphalon has 18/10 stainless steel on both exterior and interior surfaces and cannot be magnetized. If you think you will be using induction cooking, then Calphalon will not work for you. If not, the 18/10 exterior surface of Calphalon is better, as it is considered of higher quality steel. I prefer "Made in USA" when possible. However, All-Clad is just too much for me. For example, an All-Clad saucepan of similar size is $100-180 (All-Clad Stainless 2-Quart Saucier Pan, All-Clad Stainless 3-Quart Saute Pan with Loop). I could buy the $100, but I definitely would not want to spend $180 on a pan. Calphalon has three main lines of stainless steel cookware. They are: "Simply Calphalon Stainless", "Tri-Ply Stainless" and "Contemporary Stainless" (least expensive to most expensive). All three lines has aluminum sandwiched between stainless steel. Stainless steel is a poor heat conductor, so aluminum is incorporated to provide uniform heating - avoiding heat spots. "Simply Calphalon" only has aluminum on the bottom of the cookware. "Tri-Ply Stainless" and "Contemporary Stainless" have the tri-ply continues up to sides. Overall, I slightly prefer "Tri-Ply Stainless" over "Contemporary Stainless". The "Contemporary Stainless" line is very stylish and it has a brush stainless steel exterior so it will retain its "first day look" better. I also like the thicker and shorter handle on the "Contemporary Stainless". On the other hand, the "Tri-Ply Stainless" line is slightly heavier (which I prefer), has flared rims to allow liquid to be neatly poured out, and is less expensive. The saucepan is very sturdy and has a decent weight to it. In my experience, the pan handle does not heat up -- the handle on the lid does. If you have trouble removing water spots, vinegar will do. For tougher stains, (Bar Keepers Friend Cookware Cleanser & Polish: 12 OZ) will remove them. Buy yourself a bottle of Bar Keepers Friend, it is good for many other things. At the end, I like to clarify that I am not giving this pan a 5 star rating because it is the best on the market, rather it has a great performance-to-price ratio. Paying $40 for a fully triply stainless steel sauce pan is a great deal.*Update Dec 2009*The Contemporary Stainless line has an advantage over the Tri-ply Stainless line. The lids on the Contemporary cookware are easier to clean because the glass-to-metal joint is smooth.*Update Jan 2013*My pan is still working fine. One thing I like to bring out is that Calphalon stainless steel cookware have been modified to make them induction-ready. This msot likely mean the exterior stainless steel is no longer 18/10, but 18/0, since it is very difficult for 18/10 stainless steel to be magnetized by induction cooktop.
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