From the Manufacturer Generously proportioned, our saucier pans are must-haves for large families or frequent entertaining! From mashed potatoes to moussaka, youll find hundreds of uses both on top of the stove and in the oven. Its super for sauces, too.Tri-Ply Stainless combines the beauty of stainless steel with the superior performance of aluminum. Interior and exterior layers of surgical-quality 18/10 stainless steel surround an inner core of highly-conductive, heavy gauge aluminum. The aluminum core spreads heat evenly, and responds to temperature changes quickly. The softly brushed, stainless interior provides clear visual clues when cooking and naturally masks signs of wear. And the mirror-polished exterior provides the brilliant look stainless lovers admire. Our ergonomic Cool V handle design provides superior balance and feel, and vents heat away from long handles, keeping them touchably cool on the stove-top. Domed, tempered glass covers let you monitor cooking at a glance, and they recirculate moisture and nutrients back into food.
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Calphalon Triply Stainless Rules!
I've used All-Clad stainless, and, in my opinion, Calphalon's Triply stainess steel is better. It's heavier than equivalent pieces of All-Clad and it has a better finish. The surfaces are flawless and edges are a bit more rounded and smooth than on my All-Clad.This 5-quart saucier is a great multi-purpose pan. It can serve as a large saucepan, a small Dutch oven, a stovetop-to-oven casserole, and much more. You can use metal utensils, mash cooked potatos (with a hand-masher) right in the pan, whisk delicate sauces with a metal whisk. Triply has a layer of heat-conducting aluminum sandwiched between two layers of stainless steel. The aluminum core wraps all the way across the bottom and completely up the sides (not just on the bottom only). This helps conduct heat quickly and efficiently so you'll find you can cook at lower settings. The pan heats up quickly, browns foods beautifully, and the heavy glass lid fits snugly to trap in all those precious cooking juices and steam to return them to your food. And Triply can handle enough heat to sear meats to perfection, unlike more delicate non-stick surfaces.Triply stainless steel is a great all-purpose surface for cooking all types of foods or sauces including acidic/reactive foods like wine, tomato sauces, lemon juice, etc. You don't have to worry about acidity causing pitting and discoloration as it might in aluminum pans. If you are cooking foods with a lot of cheese or other hard-sticking foods, you might want to choose a non-stick interior, however.A note on the handles, use an oven mitt or pot holders when handling the heated pan or the lid. The bonus of the metal handles is that this saucier can go right from the stove-top into the oven to finish cooking your truly one-pot dish. I love it!Although you could put this pan and its lid in the dishwasher, Calphalon recommends hand-washing because the dishwasher detergent may cause spotting on the beautiful stainless steel. If you find it difficult to scrub off crusty, browned on residue from the bottom, just follow the instructions about properly deglazing your pan after browning foods. Or let the pan cool and then add water to allow it to soak for a while before washing. You can use a non-abrasive cleanser to help clean crusty food residue, as well. Do NOT use steel wool or similar scrubbers, however. They will leave ugly scratches on the mirror-bright surface. I've never had any problems cleaning my Triply pans and they cook like a dream.If you are thinking of buying some All-Clad, I suggest you try at least one piece of Calphalon Triply stainless first. It's more reasonably priced and I believe it is superior. I highly recommend it.
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