Calphalon Triply Stainless 2-1/2-Quart Shallow Saucepan with Glass Lid
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Kitchen and Housewares Reviews of Calphalon Triply Stainless 2-1/2-Quart Shallow Saucepan with Glass Lid
Customer Review: Not Like The Old Made-In-USA Calphalon
Summary: 3 Stars
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.
Customer Review: A Good Sauce Pan and Here are My Reasons
Summary: 5 Stars
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.
Customer Review: I LOVE this pan!!!
Summary: 5 Stars
I bought this because of the price and the unique size / shallow pan. I am transitioning from non stick to stainless and I have tried one or two pieces from All Clad, Simply Calphalon, and now this 2 1/2 quart Calphalon Tri-ply to try to decide what I would like to purchase going forward. I could not be happier and this is currently my favorite pan. I love the look of it and the versatiliy. It really does clean up easily and I could not believe how quickly it heats up and holds the heat. I have not had any problem with sticking. I am truly impressed, even more so than with the All Clad. I have used it both on the stove top and in the oven to make a small roast. The only down side or caution I have found is salt can pit the inside of ANY stainless steel pan, but a slight adjustment to when you add the salt seems to take care of that. I have heard that the lids to the Calphalon Tri-ply (the metal edge, of course - not the glass) dent easily, and the lids at the store display did show that, but so far I have not dented the lid. Of all the pans I have tried and / or looked at in the stores I like the handles on both the All Clad and this Tri-ply the best for ergonomic design. I notice a real difference, especially when you have a full pan - but this could be a matter of preference.
If you get the spots people have mentioned (which I find with all the stainless pans I bought due to iron in the water) just use a small amount of Lemon juice in the pan and then wash. This also helps when you over-heat the pan, which I have done frequently while getting used to the superior heat retention (and an overdeveloped desire for instant gratification!!)
Bonus - my husband is afraid to damage the pans so he uses extra care when he uses them!!!
Customer Review: Good buy
Summary: 4 Stars
I purchased this piece as it was the lowest priced on this line of Calphalon products, so I could make sure if this is the kind I would like to use as a set. I have been happy with my purchase so far using it for 3+ months. I use it for my every day Indian cooking.
- I am getting used to the heaviness while handling
- If I burn food, I just clean up with water, sprinkle baking soda with a little water and leave it overnight. It comes out spotless the next morning with normal scrubbing. Dont rub in dry soda which will cause scratches.
- Dont expect it to work like a non-stick pan!
- I add more oil than usual since food gets tasty on this pan, but since some oil is left on the pan I am fine with it
- I havent noticed any spots on the inside & outside like mentioned in other reviews and have never had to use bar keepers friend.
- I make Indian stir fries, seasoning and curries. Oatmeal, pickles etc.
- Good design on handles and rim unlike all-clad
- Shines as good as new (I hand wash it)but has a few scratches on the base due to my cooking range stove top design.
- I use it on a flame range and think it should work as good on an electric range with medium heat.
- I mostly use wooden spoons for mixing since heavy metals cause scratches that would lead to more food sticking. I use metal spoons for serving though.
- It is so beautiful that I serve food in the same pan even for my guests. It almost looks like silver ware :)
- I like this shallow pan since it helps both for saute's and curries.
- It does indeed take some time to heat up but once its hot, it keeps very hot!
I am looking forward to buying the 13 piece pan but am waiting for a good deal!
Customer Review: Calphalon wins again
Summary: 5 Stars
About a year ago, I purchased one of the anodized Calphalon skillets and was greatly impressed by the quality. This sauce pan definitely lives up to my expectations.
I don't think there's much to add that hasn't already been mentioned in the previous posts, but as I'm quite happy with this product, I feel I should reiterate. Starting with the bad news, I did find that the rivets were a little difficult to clean, especially over time, when gunk might build up in the tiny space between the rivet and the pan. The pan WILL stain over time, but this can be overcome with careful maintenance. Just remember that a product like this WILL require some maintenance if you want to keep its finish. I also wasn't a big fan of the handle; personally I found it a little too narrow and small.
On the plus side, even though this product requires a bit of work to keep the finish, careful and steady maintenance following the proper instructions has kept the pan in tip-top shape, even after constant use. It's my primary sauce pan, and I use it for flambes and oven cooking as well. Of course, the most important part is that is actually heats quickly and evenly. The no-drip edges are also fantastic. One other thing to keep in mind is that this pan is rather shallow, since it's designed as a sauce pan. Just be careful is you're looking for something more akin to a pot.
I've only had it for a few months now, but I'm confident that it will last a very long time.