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  • Calphalon Tri-Ply Copper 3-Quart Chef's Pan with Stainless Lid
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Calphalon Tri-Ply Copper 3-Quart Chef's Pan with Stainless Lid


Currently unavailable.
We don't know when or if this item will be back in stock.
  • 3-quart che's pan for reducing sauces, cooking vegetables, warming leftovers
  • Brushed copper exterior; 18/10 stainless-steel interior
  • Heavy-gauge aluminum core for excellent cooking results
  • Cool-V stainless-steel handles; snug stainless-steel lid
  • Oven-safe to 450 degrees F; lifetime warranty

Product Details

  • Product Dimensions: 16.1 x 9.9 x 4.9 inches
  • Shipping Weight: 5 pounds
  • Shipping: This item is also available for shipping to select countries outside the U.S.
  • ASIN: B00007KPHQ
  • Item model number: T143P
  • Average Customer Review: 4.9 out of 5 stars  See all reviews (15 customer reviews)
  • Amazon Best Sellers Rank: #348,581 in Kitchen & Dining (See Top 100 in Kitchen & Dining)
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Product Description

Amazon.com

This 3-quart chef’s pan with high sides cooks vegetables, reduces fruit sauces, or just warms leftovers. Part of Calphalon’s premium Tri-Ply Copper line, this brilliant stainless-steel and copper-accented cookware cooks as beautifully as it looks. The pan’s exterior is crafted of copper—-the superior metal for heat conduction—-and a heavy-gauge aluminum core runs through its center. The combination of these two metals provides more exact control while cooking and excellent end results. The interior is made of 18/10 stainless steel, which is nonreactive to acidic foods and offers a reflective surface that makes it easier to know when foods are completely cooked. This cookware has Calphalon’s patented stainless-steel Cool-V handles that stay cool to the touch on the stovetop and stainless-steel lids that fit snugly onto the pan for a tight seal. All Tri-Ply Copper cookware is oven-safe up to 450 degrees F and is covered by a lifetime warranty. --Cristina Vaamonde

From the Manufacturer

Introducing Calphalon Tri-Ply Copper.

A Classic for Today's Kitchen

Precision crafted to deliver the premium performance you expect from Calphalon cookware, Calphalon Tri-Ply Copper unites centuries-old culinary tradition with distinctive style. Featuring graceful curves and a stunning combination of expertly finished metals, Calphalon Tri-Ply Copper is as beautiful as it is hard-working. It will satisfy your eye for fine design as well as your appetite for fine food.

Each piece of Calphalon Tri-Ply Copper cookware is carefully crafted from three different metals--each with its own special benefit in the kitchen.

Calphalon Tri-Ply Copper cookware's brushed copper exterior not only brings lustrous warmth and classic beauty to your home. It also contributes to the superior conductivity and cooking performance of each pan. (Copper is among nature's best conductors of heat.) Calphalon Tri-Ply Copper pans feature an inner core of pure, heavy-gauge aluminum. Aluminum is another highly conductive metal--and the thicker the aluminum, the more conductive the pan. Together, copper and aluminum guarantee quick searing, beautiful browning and the precise cooking control you need to achieve spectacular results in the kitchen.

Calphalon Tri-Ply Copper cookware's 18/10 stainless steel interior surface is non-reactive. It won't tarnish or change color when you cook acidic foods like tomato sauce. It's also highly reflective. That makes it easy to see inside the pan--to judge color and texture changes that indicate when foods are properly cooked.

To manufacture Calphalon Tri-Ply Copper cookware, we bond these three metals together under extreme pressure into a single disk. The disk is then expertly drawn into its final shape-a vessel with equally thick walls and bottom, to ensure even heating.

Tri-Ply Copper is designed in the same spirit of simple, functional elegance that distinguishes all Calphalon cookware.

Gracefully-curved Cool-V long handles stay cool to the touch during stovetop cooking. Clean, unfussy stainless steel covers fit snugly inside the cookware, sealing in heat, moisture and flavor. Flared rims add strength to withstand years of spoon-rapping and cabinet-clashing--and make it easy to pour sauces neatly and safely without drips and splashes.

Caring for copper cookware.

How you care for your Tri-Ply Copper cookware depends on which look you love.

To keep your cookware looking bright and shiny, we recommend you use RADIANCE, the Calphalon cookware cleaner specially formulated for copper and stainless steel. RADIANCE is the fast easy way to maintain a spotless "like-new" shine.

Some cooks love the natural mellow patina that develops when copper is exposed to heat and air. If you're among them, simply wash your cookware in hot, sudsy water using a dishcloth, sponge or Dobie pad.

Always wash your pans by hand--never in the dishwasher. (Automatic dishwasher detergents contain harsh chemicals that can permanently discolor copper.) And be sure to dry thoroughly to prevent spots.

  1. Copper exterior and aluminum inner core combine for superior conductivity and precise cooking control.
  2. Lustrous brushed copper exterior combines classic and contemporary styling.  
  3. Non-reactive stainless steel interior offers the reflective cooking surface many chefs prefer. It's brushed to maintain its like new appearance through years of daily use.
  4. Ergonomically designed stainless steel Cool-V long handles stay cool on the stovetop.
  5. Heavy duty stainless steel rivets secure handles for a lifetime of safe cooking.
  6. Precision fit stainless steel covers seal in heat and moisture.
  7. Flared rims are more durable; make pouring neat and easy.
  8. Oven and broiler safe for maximum versatility in the kitchen.
  9. Lifetime Warranty

What to expect when you cook with copper:
Exposure to heat, air and humidity changes the appearance of copper. You can expect copper cookware to change color when you cook with it. It may turn a deeper orange, pinkish orange, or even develop purple and blue streaks. This is perfectly normal and is not permanent. As your cookware cools, these colors will subside and a warm, mellow patina will result.

The ideal way to clean copper

Some cooks love the patina that develops when copper is exposed to heat and air. If you're among them, simply wash your cookware in hot, sudsy water using a dishcloth, sponge or Dobie pad.

To restore your copper cookware to its original bright and shiny appearance, we strongly recommend you use RADIANCE, the Calphalon polishing créme specially formulated for copper and stainless steel. Simply wipe RADIANCE on with a sponge or dish-cloth, rinse well and dry thoroughly. (Take care when drying. Any remaining water droplets can cause spots!) RADIANCE is the perfect way to maintain a spotless "like-new" shine.

RADIANCE not only returns your cookware to its original luster and color, it also prevents the gradual tarnishing that occurs when copper is exposed to normal household conditions.

The ultimate cookware/cleaner combination

Calphalon Tri-Ply Copper cookware is subtly brushed to naturally mask fingerprints, tiny scratches and other signs of daily wear. Use RADIANCE along with Calphalon Tri-Ply Copper cookware and you'll experience the ultimate in easy copper maintenance.

Other cleaning methods:

You can also polish copper cookware by making a paste of 1-1/2 cup white vinegar and 2 tablespoons of coarse salt. Apply the paste to the copper surface with a sponge or dishcloth then rinse in hot water. To remove fingerprints and other small blemishes, simply buff your pan with a soft cloth.


Customer Questions & Answers

Customer Reviews

4.9 out of 5 stars
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See all 15 customer reviews
It cooks fast and evenly.
avid chef
That's pretty incredible, and it's also one reason why copper cookware is such a wonder to behold in the kitchen.
Jim Krupnik
We're so happy with them that we aim to complete the set.
Stephen Green

Most Helpful Customer Reviews

21 of 21 people found the following review helpful By Jim Krupnik on December 18, 2003
Verified Purchase
The Cuisinart 2Qt copper saucier pan has become one of my favorite pans over the past year, and when I had a chance to use this larger Calphalon version, I decided to get one for those occasions when it's larger size was more appropriate. As with the rest of this line, it is a well built pan that will survive a few lifetimes of use. I would like to see Calphalon polish the stainless cooking surface to the same shine as Cuisinart (it tends to stick less), but that is a minor issue compared to having the right size and shape pan for the job at hand.
The copper exterior of the Calphalon line is more of a brushed finish than Cuisinart or All Clad pans, as one reviewer noted, but after several Months of use, it makes no real difference, as occasional scrubbing with any of the standard copper cleansers make them all look the same from the outside. That is to say that they all have that extra something to their look that no other material can duplicate. It's not too often that something that looks so good IS so good. Copper cookware is that something.
By the way, someone here remarked that aluminum is almost as good a heat conductor as is copper. I'm sorry, but that is not the case. Copper conducts heat about three times as well as aluminum, which conducts heat far better than stainless steel. That's pretty incredible, and it's also one reason why copper cookware is such a wonder to behold in the kitchen. The idea behind a copper outer layer is to spread the heat from the range or oven quickly to all points of the pan or pot. The aluminum core is a convenient way to offer mechanical stability to the structure while keeping the wonderful (from a food reaction and durability standpoint) stainless steel cooking surface as thin as possible.
Read more ›
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25 of 26 people found the following review helpful By Stephen Green on April 10, 2003
Verified Purchase
I've been buying Calphalon cookware for almost a decade now. For serious cooking, I used nothing but their Commercial Hard-Anodized line. When quick cleanup was the bigger concern, their non-stick stuff just can't be beat.
But my wife and I really wanted some copper pots and pans.
Why? Copper looks great and cooks even better, so you get to show off twice with each piece you buy.
The problem is, copper is expensive. We looked at the competitor's line of high-quality copper, but decided it just wasn't worth the money. Then last month we found Calphalon's Tri-Ply Copper for about half the price of the competition.
Since we both love to reduce yummy sauces, this 3-Quart Chef's Pan was the first one we bought. And let me tell you, we may never go back.
The outside is simply gorgeous -- a brushed copper finish that, thankfully, doesn't required as much cleaning as the polished kind. The inside is aluminum, which is almost as fine a heat conductor as the copper. And the inside is coated with a thin layer of polished stainless steel. Why stainless? Because it's almost as stick-proof as a non-stick treatment, but it will never react with your food, and is oven-safe to 450 degrees.
Within a week of buying this one and using it daily, we added two more pieces from Calphalon's copper line. We're so happy with them that we aim to complete the set.
You should, too.
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14 of 15 people found the following review helpful By Kathleen Townzen on February 19, 2003
I've never owned any copper cookware. I've used other Calphalon cookware for many years and have been very pleased with it. I especially enjoy the Commercial non-stick line; HOWEVER, even that let me down when trying to make a sage brown butter sauce for a chestnut-stuffed raviolli dish my daughter gave me...then .... VOILA!... my copper pan arrived! Life changed... the sage browned to a "moi perfecto" crisp, the butter was a light golden brown... every portion of the pan teamed with the delicate little, sizzling bubbles of butter..."ess-a the mose bue-tee-full creation you evera dida seea!" Clean-up was a breeze... nothing stuck and I even scrambled an egg earlier just to see (still prefer the non-stick f/that)... Did use copper cleaner, if you want to call, softly touching the surface with a sponge cleaning. GET ONE! LOOK LIKE A PRO... COOK LIKE A PRO.... Be Italian, Be French! Justa' be fun! Have fun!
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8 of 8 people found the following review helpful By M. Hayashi on September 27, 2004
This Pan heats so evenly that it is almost impossible to burn. I found no problem with the stainless steel being too soft. Cleaning is no problem either. The shape is great
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10 of 11 people found the following review helpful By A Customer on October 7, 2003
I've never owned copper cookware..too much trouble to keep clean, right?
Frankly, I'm amazed by this pan. I've had it hanging in my pot rack for the last 3 weeks, have used it about 4 times so far. It looks like it's new and I haven't had to clean the copper yet. I live at the beach and thought that it would tarnish as quickly as my silver does..wrong!
I have an extensive collection of other Calphalon and All Clad cookware, but this pan heats more evenly than any other piece I own. Now I know what people mean when they rave about lack of hotspots!
I am a convert! I will slowly replace most of my other cookware with this line, except for a couple of nonstick pans for things like rice and eggs.
Kudos to Calphalon for an excellent product!
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5 of 5 people found the following review helpful By Jean on February 11, 2004
We have a huge collection of Calphalon hard anodized, but when cooking tomato based dishes, they can discolor. Adding the copper with stainless interior makes it easier to clean up tomato sauce mess! I like the rounded bottom so my spoon can touch all the places with no "corner hiding". As always, the handle is what makes this Calphalon pan as well as the other commercial items stand out! I absolutely love the handle and it stays cool in all of my cooking... BUT remember if you use it in the oven it still gets HOT!!! The size is just right for small to medium families and we love it.
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