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Calphalon Tri-Ply Copper 3-Quart Sauté with Stainless Lid | 
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| Brand: Calphalon
List Price: $184.00
Buy New: $149.00
You Save: $35.00 (19%)
Rating:  1 reviews
Shipping Weight (lbs): 5.8
Dimensions (in): 19.4 x 11 x 4.6
Model: T5003
UPC: 016853002702
EAN: 0016853002702
ASIN: B00007KPHK
Availability: Usually ships in 1-2 business days
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| Features:
| • | Copper exterior and aluminum inner core combine for superior conductivity and precise cooking control | | • | Brushed copper exterior complements both traditional and contemporary d?cor | | • | Fine-satin brushed stainless steel interior maintains its like new appearance through years of daily use | | • | Ergonomically designed Cool-V long handles for cool, comfortable stovetop cooking | | • | Precision fit stainless steel covers seal in heat and moisture; lifetime warranty |
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| Customer Reviews:
1st-class cookware January 7, 2007
Randalph (Montana)
7 out of 7 found this review helpful
Tri-ply cookware is a necessity if you own a gas stove.
Thick bottoms and thin sides (as in the "Simply Calphalon" line, for example) will work fine on an electric stove, but a gas stove will heat the sides enough to scorch your food in a circle above the base, and sometimes all the way up to the lid.
Fully-clad tri-ply cookware heats evenly from rim to rim, so you do not get scorching on a gas stove. (Personally, I think they cook better on electric stoves, too.)
Calphalon copper cookware has enough copper to make a noticeable difference in how evenly the pan heats. The pan thickness overall is 2.8mm, and the outside copper layer is 0.8mm -- a respectable thickness. Others may claim that this copper outer layer "doesn't really" matter, but it *does* matter. The pans made with copper tri-ply simply heat faster and more evenly than the equivalent pan in stainless tri-ply. However, well-made stainless tri-ply pans are very, very good, and nothing to scoff at. (The ease of cleanup for stainless is nice, too.)
Calphalon tri-ply pans are in the same performance league as All-clad. I've used both, and the thickness overall, balance, design, handle and lids of the Calphalon pans are excellent, fully All-clad level quality. Check out the price difference for yourself.
These pans are designed for more experienced cooks. You need to know how to preheat a pan for proper cooking, but when used with good technique, a stainless-lined sauté pan will stick very little -- and in most cases, when you sauté, you do want at least a *little* sticking, so you get some caramelized fond from your food for deglazing and sauce reductions. For soups, sauces and more liquid-based cooking, the stainless lining works like a charm.
This particular pan is a good size for many cooking needs -- big enough to cook for up to four people, but not unwieldy. It's deep enough to add a whole bottle of wine for braising (with room to spare) but shallow enough to use a spatula without contortions. Rounded corners can be deglazed with a whisk.
All in all, the entire Calphalon Tri-ply line exhibits an intelligent, traditional design, with thoroughly modern "stay-cool" handles (very comfortable and well-balanced) and flared pouring rims.
If you are torn between a copper tri-ply pan and a VERY EXPENSIVE stainless-lined solid copper 2.5mm pan (like Mauviel, Bourgeat or Falk) here's a quick way to help you decide: go to an upscale kitchen store and handle one of those fancy French solid copper pans. They weigh a TON -- they're at least twice as heavy as tri-ply. And they cost at least twice as much. (They give you great bragging rights, though...)
As always, watch for sales, and also for bogus mark-up/mark-down pricing (very common here.) The Calphalon company website clearly shows the legitimate suggested retail price.
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