Calphalon Tri-Ply Stainless Steel Saute Pan with Cover

I have only Calphalon cookware in my home. Decided to try the tri-ply stainless line for the first time. This saute pan is a great size, weight, and shape for cooking lots of food, and I got a really good sear. However, the pan warped significantly after the first time I used it. I can't believe something with the Calphalon name on it was of such poor quality. This will be returned, and I am considering trying the All-Clad alternative..

I purchased this 5 quart sauce pan and also the 2 1/2 quart sauce pan from the same triply stainless steel line.The 5 quart is thinner than the 2 1/2 quart.and, as an aside, the 2 1/2 quart is perfect.But this 5 quart one does not sit flat, and is somewhat thin, so the cooking is uneven, and cleaning is cumbersome, as some places burn and others do not.note that i followed the cooking instructions from calphalon and still everything cooks unevenly.i had to return it.i normally like calphalon products a lot.

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First of all, this is a beautiful piece of cookware. I believe the reviews that have been written are a little misleading. I haven't experienced any food burning or pan warping at all and after several times of usage. The first thing I noticed about this pan is that it heats very quickly -and evenly. Right away I noticed that what I used to saute on medium heat could now be sautéed on low heat. As long as the pan is oiled, there should be no problems with food sticking to the pan either. Also, cleaning has been a breeze. This is a great purchase so far, and I would definitely recommend it. For those who are switching over from using other metal materials, take the time to observe how your purchase is reacting to your stovetop. This pan, and the rest of the Tri Ply line, is wonderful.

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One purpose of a sauté pan is searing meat, which turns it brown and gives it excellent flavor via the Maillard reaction. Just read in any cookbook or watch any cooking show episode where there's a recipe that involves this high-heat process, and the standard tool for doing this will be a sauté pan. Not this pan, however. In spite of it being advertised and rated as safe for induction, coiled electric burners, etc., it warped like a fresh 2x4 on a hot summer day when I used it on my coil stove. Adding food made the domed-out warping even worse; the food absorbed heat from the inside surface, causing it to cool and contract while the outside remained hot and expanded. The stove's heat setting goes from low to high on a 0-10 scale, and I used it at 7. The bottom was eventually so round as to make cooking dangerous (and heating uneven). On an electric stove, I wouldn't use this pan except for low to medium-temperature braising.

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The pan is an expensive piece of cookware (I paid retail of $150 for mine), but it does not perform up to my high expectations for this pan. It is just okay.

For the price I expected the pan to cook more evenly than it does. It is not bad, but not great.

Also, the pan is heavy...very heavy. Since the handle is round when the pot is full of casserole or meat I worry that it will slip out of my hands while pulling it out of the oven. (Yes this pan is intended to be used on the cooktop and then placed in the oven for the finishing texture.)

Even though this pan is not perfect, I must admit that I use this pan all the time (probablymore than any other pan in my kitchen) since the size is fantastic for so many dishes. It can make spaghetti for 20, a giant casserole, a whole chicken plus veggies, or paella. Everyone who comes to my house comments on how it is the perfect size, but I can't say that I love it, I just like it.

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