Calphalon Triply Stainless Steel 8-Inch Omelette Fry Pan

Love the look, quality, and durability of this pan for my induction cook top. Would consider purchasing other products in this brand of cookware.

I ordered 2 10" skillets and had to send one back as defect. It rocked terribly on the stove top and did not heat evenly. Amazon took care of the replacement in very short time. I bought these pans to replace a couple of non stick coated pans that were not really bad but just to be on the safe side and for the health reasons. I have some other Calphalon pans and decided to add to what I already had. Before I bought I checked with All-Clad as well but the price was double or more and didn't feel like changing everything to match. The quality is comparable so I chose to stay with Calphalon. I have used stainless cookware for many years now (Wolf Gang Puck) and found out years ago that if you season your pans with coconut oil or lard you can make your stainless pans non stick. I did just that before I cooked anything with my new Calphalon skillets and I fell in love with them. Love the rounded bottoms, and the heat transfer is amazing (Used a Raytek Ranger ST temp gun) and my eggs were fantastic, my shrimp stir fry excellent, Vegetables with/ onions and garlic perfect. clean up was easy and fast, just hot water rinse and wipe with paper towels. By the way it fries eggs with a crispy edge like they do in my 8" Lodge cast iron that I've had for ages. I do recommend these pans if you think and cook like a chef, they will last a lifetime with care, not to mention the lifetime warranty by Caphalon. Thanks , Amazon for your service and the great prices that you offer.

This is my first Stainless Steel pan. I pre-seasoned it with oil as I have read about doing with SS pans and then I used butter as well before cooking vegetarian "sausage" for breakfast. I did have just a little issue with the sausage sticking despite preseason and then butter... It wasn't bad but I did have to pick up the links on occasion to keep it from getting worse. Cleaning the burned sausage part was pretty easy. I put water in the pan and placed it back on the burner. This easily removed the bits of burnt on sausage. However the sides of the pan from the preseasoning were awful! The oil was baked on...turning a golden color and no amount of boiling or scrubbing with soap would remove any of it. I had to pull out Barkeeper's friend and a sponge and spend 30 minutes applying, scrubbing, and reapplying and scrubbing more to remove the oil from the sides of the dish. I'm not sure if this is just a one time, first time use occurence or if I can "look forward" to doing this cleaning exercise every time I use it. Over all the pan is well made, reasonably heavy. The handle did get a bit warm at the base, holding it at the furthest point from the pan it never did get hot. I'm satisfied with the performance of it during cooking, just hoping the 30 minute clean session was a on time deal. I will update when I use it again!

A+ pan. It's heavy enough and fries and sautes perfectly. Quality product. I replaced all my non stick frying pans. Food does not stick if you heat it a little before hand and it cleans up beautifully.

The best pan I have ever owned. Made the switch from "non stick" to stainless steel. I've prepared everything from delicate sunny side up eggs to sirloin steaks on this pan with zero issue. It does take a little know how to use stainless steel pans. First, you MUST preheat. Google "Mercury ball test" to see how this is done. On medium heat on an electric coil range I've been able to hit that heat point at under 3mins. Then, depending on what you are cooking, add your oil. Your fattier meats need no oil. Chicken, fish, eggs all need oil. As do veg. Use a good, quality oil. NEVER NON STICK SPRAY! Extra virgin olive oil has a low smoke point, and will burn quickly. Veg, canola, grapeseed, peanut, and my favorite, coconut oil works beautifully. Not everything you prepare needs to be at such a high setting. Sauces could be started lower. It all depends on your stove. Wash with warm soapy water. To remove discoloration or stubborn sticky, barkeepers friend! I prefer the liquid form as opposed to the powder. Scotch bright blue to scour. If something is really stuck, place back on stove with water and bring to a simmer. Using a spoon or turner, "scrape" the bottom, then wash as normal. Though they are dishwasher safe, I recommend hand washing to keep its luster. DO NOT STACK THEM ON TOP OF ANOTHER. This will void the warranty as it will scratch the cooking surface of the pan. Scratches are a part of cooking, so small, surface ones occur. However, stacking can cause deep gouges that will inhibit its non stick qualities. Rubbermaid sells a pan organizer for 11$ sold on Amazon. As always, mise en place! Get your ingredients ready ahead of time, because once the oil is in the pan, it starts to break down! Hope you enjoy this pan as much as I have. I've included a pic of the pan after cooking 2-3meals a day in it over the last 2 weeks.

I got this pan under a year ago and I was really excited to get, what I thought, was a high quality pan. Since, I've never found it to be beneficial over any other basic 15$ pan. The main positive is that it's dishwasher safe. Other than that, there is nothing good about this pan. If you put it in the dishwasher the sticking gets worse, so beware of that, but I rarely put it in the dishwasher. I do not exaggerate about how awful this pan is... Look at the image of what was left on the pan after making an omelette earlier. I didn't even bother to wash the pan, I let it cool and discarded it in the trash bin. What a waste!!!!!! Caphalon, really???? You owe me an omelette! It's not my first omlette if that's what you're thinking. I've made many, many omlettes. Usually in my cast iron skillet. I got this because it's dishwasher safe, but it's not worth the trade-off. Bad food.. ruined omlettes... easy clean-up... no thanks.

Superb quality

I really like the pan but the handle is just terrible. It has the very smallest rivets I have ever seen in a pan so I'm not sure how long it will last under load. The handle is thin and not very ergonomic at all. It doesn't give you a good solid grip that you can keep from rotating when holding a pan heavy with foods - especially liquids that might move. As for the pan itself, I used it twice today. I made scrambled eggs in it for breakfast. I heated the pan, put butter in, added the eggs and whipped them with a whip in the pan. The food all came out as easily as it would have had I used my non-stick pans. A quick scrub with my nylon pot brush that I use with my non-stick and the plan was clean. Toss in just a bit of Barkeeper's Friend, and wipe it down using a paper towel and it comes out shining like new. Then I used it for dinner to fry some cut-in-half brussel sprouts in butter. Again, I heated the pan, added butter, added the brussel sprouts. I poured in a half-cup of water to steam the sprouts and when the water was gone let them sit cut-side down in the butter until golden brown. This left what looked like a bunch of burned butter on the bottom of the pan. Cleanup was a piece of cake. Ran a bit of hot water on it; a quick brush with the nylon pot brush, and a quick wipe with a bit of Barkeeper's Friend. Once again, the pan came out perfect. There's nothing at all difficult about cooking and cleaning with stainless steel - though I did use cast iron for the tenderloin steaks. I had bought just this one Calphalon tri-ply pan to test before buying a set of pans - I'm looking for a second set of stainless for a second home and the ones I have now are no longer available. I really wanted to get the Calphalon - it seemed like a good balance between quality and price. But the handle is actually so bad that, as much as I liked the pan otherwise, as much as I wanted to buy the entire set and several other individuals, I won't be buying the Calphalon. I ordered a sample Cuisinart and am considering ordering a sample All-Clad. Have to see how the Cuisinart turns out. Surprisingly, the set I have now, and have used for 20+ years, is a multi-clad Farberware set that cost less than 100 dollars. Good stuff doesn't have to be expensive. Had Calphalon not tried to get cheap on the rivets and amount of steel in the handle, this would be a fantastic set.