Description
Flat, heavy-bottom pan has a wide surface to provide even heat. The sloped sides are designed for easy tossing and rolling. see all
Comments(10)

Anonymous I like this pan very much. It heats up so fast !

It's very handy: it's not too heavy and the handle is very comfortable.

The bottom is perfectly flat and it doesn't warp when heated, making a perfect contact with my glass-top cooking surface.



I wouldn't say the skillet has a

Jean This pans performs about as well as can be expected for a stainless steel pan.



Do not expect it to be the same as a non-stick pan. SS is a lot more work. It is less forgiving about cooking than non-stick. You have to use enough oil and make sure the food is cooked before trying to lift it up off the pan. However, ss is meant for browning food so don't be surprised if the bottom of the pan gets brown and sticky when cooking. If you don't want this effect, get a non-stick pan instead.



Also, due to the high heat grilling it can be hard to maintain the shiny ss look on the outside of the pan. The inside of mine is shiny new after 2 years but the outside is all browned and stained. I don't bother cleaning it with Barkeeper's Friend because I know it'll just get stained again and it doesn't really bother me.

The Kitchen Mechanic Without turning the product review into a cooking clinic, if the pan is allowed to heat and then the oil and eggs (or other food items) are put in one after the other and then moved around a bit, they won't stick.



This pan takes a few moments to get hot because of the thick bottom, but this is easily offset by the even heating and the ability of the pan to hold its temperature. If the pan is used properly and heated adequately, an omelette can be easily prepared even by turning the burner off right after adding the ingredients. The heat-holding ability of the pan is easily sufficient to finish the dish with that burner turned off. And that's a 3- or 4-egg omelette, too.

michele Without turning the product review into a cooking clinic, if the pan is allowed to heat and then the oil and eggs (or other food items) are put in one after the other and then moved around a bit, they won't stick.



This pan takes a few moments to get hot because of the thick bottom, but this is easily offset by the even heating and the ability of the pan to hold its temperature. If the pan is used properly and heated adequately, an omelette can be easily prepared even by turning the burner off right after adding the ingredients. The heat-holding ability of the pan is easily sufficient to finish the dish with that burner turned off. And that's a 3- or 4-egg omelette, too.

John I was not impressed at first with this skillet, but after a few uses the food didn't stick to it as much as it did at first. I looked online for a way to season it like cast iron skillets and didn't find how, but after using it for a bit I think the best way to season it is just to use it as much as you can. I would recommend this skillet to anyone who already has a cast Iron skillet because it's nice to have another skillet that looks nice.

zsquared I have used other stainless steel pans in the past and never had the problems that I have with this pan. Nothing keeps food from adhering to this pan.

Cathy I gave this to my son-in-law. He specifically wanted a stainless steel pan to braise meat in. He also requested Calphalon but thought it would be too expensive. I found this one for him and he cooked a chicken dish in it quite successfully according to his wife! She said he liked the way the chicken

Miles The only thing that could have made the purchase better would have been the addition of a domed lid that I could have been able to purchase with the skillet. I like to cover everything I cook while the skillet is on the counter and cooking with a lid is sometimes advisable. A 13

Ghyslain I like this pan very much. It heats up so fast !It's very handy: it's not too heavy and the handle is very comfortable.The bottom is perfectly flat and it doesn't warp when heated, making a perfect contact with my glass-top cooking surface.I wouldn't say the skillet has a

Nikki The skillet has always been highly versatile in its uses in my kitchen, from simple pan-frying to braising and sauting. This skillet has performed quite well albeit has suffered a little discolouration as a result of my cooking efforts.



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Calphalon Tri-Ply Stainless Steel 10″ Omelette Pan – Boxed

Flat, heavy-bottom pan has a wide surface to provide even heat. The sloped sides are designed for easy tossing and rolling.
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