First, the saute pan: I've purchased this pan twice now. I stupidly gave the first one away (it's good to share, right?) and even though I have Le Creuset, Lodge, Mauviel, two stainless saucepans, and an egg poacher, I really missed this saute pan, and finally broke down and just bought another one.
Each type of cookware I own is perfect for some things, less so for others. I actually sold cookware for a few years, and I can talk specific uses and attributes till a person's eyes glaze over, so I'll save you that. I'll just say that this is an ideal everyday workhorse, and if I could only have five pans, this would be one of the five, and if I could only have one pan, I'd choose this one because in a pinch, it can do anything.
It's perfect for steaming vegetables for 1 or 2 (I use a silicone basket), eggs smothered in chipotle sauce and cheese are perfect, boiled eggs (use the silicone insert for that too), sautéing greens and other vegetables, etc. My favorite bits:
Stainless is non-reactive, and it has a solid aluminum core that goes up the sides of the pan.
Clean up is a snap. Great in the dishwasher, but easy enough to wash by hand, too.
Starch and heat rainbows come right off if you swirl white vinegar in the bottom.
Lid fits well so no "rattling" sound, and it's nice to be able to see how things are going with the glass top.
It heats evenly and the handle stays cool.
It's also a killer price. I would say it is equivalent to my All Clad stainless pans, but at a quarter of the price.
It's just a perfect go-to workhorse! I got it yesterday (thank you Amazon prime) and last night, I made a Italian white bean, kale and potato stew in it, a perfect, easy, one pan meal. The pan is as great as I remember, and though I rarely post reviews, I feel so strongly about this particular piece of cookware that I just had to share. And as much as I enjoy sharing, I probably won't be giving this pan away again :)
Note: to clear up any misconceptions re: All Clad, it is excellent cookware and it DOES have either an aluminum or copper core. The review that say says it does not is incorrect.
UPDATED Review 8 inch Stainless Skillet:
I had to try it. It's inexpensive, I needed a workhorse 8 inch skillet, and okay, you caught me - I read some of the reviews re: the pan and they made no sense, so I had to conduct an experiment. Now that I've just made the perfect hash browns (not as easy w/stainless steel as with cast iron), I'm ready to give another 5 stars, this time for the 8 inch skillet.
But first, a little bit about the conductive properties of metal:
Different metals conduct heat differently, of course.
Cast iron heats slowly but holds heat well. It can also be heated to high temperatures and withstand the stress, but pop a searing cast iron pan into cold water, and it will most likely crack open (yes, I've done this) because of the stress.
Copper conducts heat really well - both ways, so you could with copper when you want to be able to go from high to low and back again.
Aluminum (the core of calphalon and all-clad) conducts heat really well, but reacts with food.
Stainless conducts heat poorly (that's why we buy stainless utensils, not aluminum ones) but when bonded to copper or aluminum, great cooking surface.
These Calphalon stainless pans are aluminum with a stainless exterior. I'd say they're about 2 mm aluminum which is sufficient for most things. However, there are some things I wouldn't do in these pans: 1) make a very delicate sauce, 2) sear meat, and 3) saute or pan-fry without oil. The reasons, respectively: 1) I can't control the heat well enough, 2) the thickness just doesn't support the highest heat and I don't eat meat :), 3) starches and proteins have a tendency to stick to stainless.
When I read reviews about meat searing and pan warping, etc., it was obvious that the pan wasn't being used correctly. ANY and all metals can warp at higher heats and extreme temperature changes and pressure changes. It depends on the metal, the heat, the temperature change, the external pressure, etc. In addition to that, with stainless exterior bonded to aluminum interior, you have two different metals, with two different sets of properties, and so two sets of reactions. Normally, that's not a problem for the two, but when put under extreme stress, you will have issues. It's why there are things like physics and thermodynamics - things I don't do :) - but I know enough about the properties of different metals to know when I'm approaching danger zone.
So how did it go with this pan? Amazingly well. I was surprised, actually. Seriously, perfect hash browns WITH cheese. The tricks to using stainless w/aluminum core for things like meat, potatoes, eggs, etc. (obv steaming vegetables is different :) :
1. Put the pan on medium to medium high heat without oil
2. Test your pan to see when it's hot enough. I use the drops of water method - toss a few drops, if they steam you're almost good, if they sizzle off, you're there.
3. Then, add your oil. The oil will be a protective layer between your pan and your food. (I often mix oils, too, to give myself a little more leeway.)
4. After you've swirled the oil(s), add your food and stir to make sure you've got an even coating.
5. Monitor the heat and adjust accordingly. This is key because you can have hot spots on the burner, uneven heating, etc.
I did all of that with my new pan, and the results were perfect hash browns, caramelized brown on the outside, nice & crispy, creamy Yukon Gold on the inside, and even the cheese didn't stick much. I left the pan to cool, later I'll wash it, and I'll add a little white vinegar to remove the blue rainbows if there are any. If you can't wait for your pan to cool, then add very hot (tea kettle hot) water to the very hot pan.
I'd definitely recommend this pan to anyone who wants a quality piece of cookware for everyday workhorse food prep. I own 2 copper skillets, 3 cast iron skillets, 2 enameled cast iron skillets, and one professional weight Demeyere skillet, and each one is perfect for some recipes, but I can say with certainty that I'll be reaching for this inexpensive 8 inch skillet again and again.
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From the manufacturer
About Calphalon
Calphalon invented hard-anodized aluminum cookware, introducing gourmet cookware to the average consumer for the first time, and for more than 50 years we have been on a mission to prove that cooking can be relaxing, fun and personal. We know our customers share the passion we have for our products, and the expectations they have for our brand drive the decisions we make every day.
Calphalon Tri-Ply Stainless Steel Cookware
Three layers deliver even, consistent heating.
Classically styled with a polished stainless steel exterior and a satin finished interior, Calphalon Tri-Ply Stainless Steel cookware is designed with three layers to ensure even, consistent heating. A heavy-gauge, aluminum core surrounded by two layers of stainless steel provides excellent heat conduction for browning and enhanced control of the cooking process.
- Oven and broiler safe
- Stay-cool handles
- Dishwasher safe
- Induction capable
Full Lifetime Warranty
Calphalon will replace any item found defective in material or workmanship when put to normal household use and cared for according to the instructions. Minor imperfections, surface markings as a result of shipping, and slight color variations are normal. This excludes damage from misuse or abuse, such as improper cleaning, neglect, accident, alteration, fire, theft, or use in a commercial establishment.
Durable, Triple-Layer Stainless Steel Construction
The triple-layer design of Tri-Ply Stainless Steel allows for more even, consistent cooking versus conventional stainless steel cookware.
A dense aluminum core provides the foundation, which is then wrapped in two layers of stainless steel, to deliver better conduction and fewer 'hot spots' - allowing you total mastery, regardless of what you're cooking.
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Superb BrowningThe durable, non-porous surface is safe for use with all utensils and excellent for browning and producing fond for superb pan sauces. |
Oven and Broiler SafeTri-Ply Stainless is oven and broiler safe, so it's perfect for handling your roasts, poultry, and more up to 500 degrees Fahrenheit. |
Induction Range CapableSome stainless steel pots and pans won't work with induction cooktops, but Calphalon Classic Stainless Steel cookware features bases designed to work with induction ranges, giving you more options in the kitchen. |
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Dishwasher SafeCalphalon Tri-Ply Stainless Steel Cookware is constructed from stainless steel that makes it dishwasher safe. |
Resists Corrosion and ScratchesThe durable cookware surface won't corrode, or scratch from your cooking utensils. |
Stay-Cool Steel HandlesThe long, cast stainless steel handles stay comfortably cool, even when the cookware is hot, and have a lightweight, ergonomic design that makes it comfortable to hold pans for extended periods. Handles are double-riveted by hand for durability and stability. |
Tempered-Glass LidsClear tempered-glass lids let you see food while it's cooking. They are oven safe, so you can finish covered dishes in the oven or keep them warm until you're ready to serve. The domed design returns moisture to food. Wide metal bands strengthen and stabilize the lids. |
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| Classic Stainless | Contemporary Stainless | Tri-Ply Stainless | Tri-Ply Copper | |
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| Price | $199.99 | — | — | — |
| Construction | Stainless steel with impact-bonded aluminum base | Heavy-gauge aluminum core between two layers of brushed stainless steel | Heavy-gauge aluminum core with polished stainless steel exterior and brushed stainless steel interior | Heavy-gauge aluminum core with polished copper exterior and brushed stainless steel interior |
| Handles | Long, stay-cool stainless steel | Cast, brushed, stainless steel | Cast, polished, Cool-V stainless steel | Cast, polished, Cool-V stainless steel |
| Lids | Tempered-Glass | Tempered-Glass, wide metal bands stabilize lid | Tempered-Glass, wide metal bands stabilize lid | Stainless Steel |
| Cleaning and Care | Dishwasher-Safe | Dishwasher-Safe | Dishwasher-Safe | Hand Wash |
| Oven Safe To | 500 Degrees F | 500 Degrees F | 500 Degrees F | 450 Degrees F |
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This Item  Calphalon Tri-Ply Stainless Steel 1-1/2-Quart Sauce Pan with Cover |  |  |  |  |  | |
| Price | $49.99 | $32.95 | -20% $39.99 List: $49.89 | $25.99 | $44.95 | $39.98 |
| Delivery | Get it as soon as Tuesday, May 14 | Get it as soon as Tuesday, May 14 | Get it as soon as Tuesday, May 14 | Get it as soon as Thursday, May 16 | Get it as soon as Tuesday, May 14 | Get it as soon as Wednesday, May 15 |
| Customer Ratings | ||||||
| Easy to clean | ||||||
| Heat distribution | ||||||
| Sturdiness | ||||||
| Versatility | ||||||
| Value for money | ||||||
| Sold By | CPGIO | Amazon.com | DELUXE STORE | FLAMINGPAN COOKWARE | Amazon.com | Cyrosa Home |
| size | 1.5 QT | Size: 1-Quart | 1-Quart | 1.5 Quart | 1.5 Qt | 1.5 Qt |
| capacity | 1.42 liters | 1 quarts | 1 quarts | 1.5 quarts | 1.5 quarts | 1.5 quarts |
| material | Stainless Steel | Stainless Steel | Stainless Steel | Stainless Steel | Stainless Steel | Stainless Steel |
| finish type | ceramic | Polished | Mirror Satin | Polished | Polished | Non-Stick |
| oven safe | ✗ | ✗ | ✓ | ✓ | ✓ | ✓ |
| weight | 2.48 pounds | — | 1.54 pounds | — | 2.44 pounds | 2.83 pounds |
Reviews with images
Well proportioned for any cooktop
Diameter of contact area at the base of this pan measures about 7 inches, ideal for the smaller/inner rings on my glass top range, which maximizes efficiency. Tri-Ply rather than conventional impact-bonded base, so heats evenly and quickly, even up the sides when placed over an electric range (thus duplicating that one benefit of cooking with gas.) Triple riveted, stay-cool handle is generously long but does not make this heavy duty pan top heavy or tippy in the least. Well crafted glass lid has no vent hole but sits loosely enough to allow fairly uniform release of steam (see photo) and will not create a vacuum seal when the pan is left to cool (which would be a danger with glass.) Mirror finish both on exterior of pan and on lid's rim and handle leaves me impressed. Following manufacturer's directions of bringing pan up to heat before adding cooking oil and nothing burns. Works great on the Duxtop induction cooker as well, no hum even during warm up (which I do get a tiny bit from Calphalon's Impact Bonded line). Only problem with this pan is that it's way too good for my lousy cooking.Interior dimensions: 8" x 2.75"Volume: 2.5 quarts filled to the brim, no overhead.
Top reviews from the United States
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Reviewed in the United States on October 2, 2016
Size: 2.5 QTStyle: Shallow Sauce PanVerified Purchase
Reviewed in the United States on February 15, 2024
Size: 1.5 QTStyle: Sauce Pan & CoverVerified Purchase
Reviewed in the United States on April 15, 2024
Size: 1.5 QTStyle: Sauce Pan & CoverVerified Purchase
Reviewed in the United States on October 26, 2021
Size: 1.5 QTStyle: Sauce Pan & CoverVerified Purchase
Top reviews from other countries
M. Kennedy
A keeper
Reviewed in the United Kingdom on February 7, 2021Size: 1.5 QTStyle: Sauce Pan & CoverVerified Purchase
Bola Ajayi
Not worth it!!
Reviewed in the United Kingdom on May 2, 2018Size: 3 QTStyle: Chefs Pan & CoverVerified Purchase
Shruthi
Love it!
Reviewed in Australia on November 6, 2019Size: 3 QTStyle: Chefs Pan & CoverVerified Purchase
Dhruv Nayak
Price shod be sumwhere arnd 10000 I was planning to buy in 11000 bt price now is 14.5
Reviewed in India on August 31, 2015Size: 3 QTStyle: Chefs Pan & CoverVerified Purchase
4Jays
Great everyday pan
Reviewed in Canada on June 10, 2018Size: 3 QTStyle: Chefs Pan & CoverVerified Purchase
