Customer Reviews

Calphalon Tri-Ply Stainless 8-Inch Omelet Pan

5 star:		(4)
4 star:		(3)
3 star:		(1)
2 star:		(0)
1 star:		(0)

 

 

The Calphalon Tri-Ply line uses a construction similar to the All-Clad stainless only with glass lids. The 8" pan is great for reheating a small dish or an egg or two. The biggest problem with the Tri-Ply products is that the line is too limited. With All-Clad, you can get almost anything, but you will pay at least 2X what these cost. I prefer a stainless exterior versus the anodized aluminum because it cleans so much easier. The aluminum-sandwich bottoms of other brands are poorly balanced and tend to burn right where the stainless-only sides begin. My Tri-Ply has held up well, although the stainless on the bottom has discolored ever so slightly.

I bought this pan as a Gold Box item, and am really pleased with it. It does a lovely job with two-egg omelettes. Heats evenly, gets the butter to the right temperature, no sticking. What else could you want?

I bought this pan for its size and from blind confidence in the name brand's reputation. I was very pleasantly surprised by what a great value this pan was. It is the perfect size to sautee a few mushrooms, fry some appetizers, or make a small omelette. What worried me the most is the fact that this pan does not have the black, non-stick surface that we have all grown to love. My worries have been laid to rest though, as each time this pan emerges from the dishwasher it is spotlessly clean! I highly recommend this pan.

When I bought this it was $29 from Amazon. This is true Tri-Ply with aluminum core threw out the pan unlike the disc bottom models which is fine for pots you boil water in but not fry pans. This pan cooks evenly even the bacon edges that run up the sides of the pan will. Works well in the oven when baking egg omelet dishes. Clean up is easy just let it soak for a minute or two in a solution of ¼ cup Liquid Dawn, 1/3 cup White Vinegar in a 32oz bottle you fill with water. This not only makes all stainless steel pans easy to clean but also keeps up their shine very nicely.

It's great for carmelizing medium batches of onions and sautéing mushrooms. It you want to braise up a prepared large chicken breast (or two small ones), it's perfect as well. This TriPly pan stacks up well to All-clad and is a bit better for most of my needs than the 7-1/2 inch sauté All- Clad I have. The handle fits my hand better also.

Dimensions aside, for the price and quality, go with Calphalon TriPly Stainless unless you absolutely have to have the most expensive.

I love this pan! Not only is it beautiful to look at, it heats extremely evenly, the rolled lip pours perfectly, and one-handed saute flips are a breeze. Nothing seems to burn, and everything I have cooked in it has browned extremely evenly (no hot spots for this pan!). I actually prefer it to the All-Clad 7 1/2 inch fry pan (which is just a tiny bit too small).

Yes, as with all stainless steel it will develop heat marks, but stainless steel polish takes care of that in a second.

It makes me want the 12 inch one!!!

I treated the pan just like I should and though I like the fact that I can put it in the oven and it's a good size, it's difficult to clean.

This appears to be Calphalon's direct attempt to compete with the Rolls Royce of cookware, All-Clad. Since All-Clad is produced in the USA and this line comes from 'Maoland', you (generally) will not be getting All-Clad quality.

The pan was a little shallow compared to other 8" omelet pans in my collection. This means a little more care must be taken when cooking to avoid spills onto the burner. The inner surface, a not unattractive 'satin' finish, contained a small, but obvious 'ding'. This was not due to the packaging and must have happened during the manufacturing/packing operation. I have to think that All-Clad would not have allowed such a dented pan to escape its plant.