Customer Reviews

Calphalon Tri-Ply Stainless Collector's Edition 10-Inch Stir Fry Pan

5 star:		(18)
4 star:		(6)
3 star:		(3)
2 star:		(0)
1 star:		(2)

 

 

I bought this pan to try out the line before committing to a full purchase and I have been
very pleased, in fact, I have decided to go ahead with replacing all my current cookware
with this line (currently have Calphalon Professional Hard Anodized).

First, why am I replacing? I like the Hard Anodized for the most part and it is certainly
better than 90% of what is out there, but there are a few problems. 1) The pots/pans are
very heavy compared to similar clad stainless pots/pans. 2) The Professional Anodized
pans do not have the cool touch handles, which means that they get very very hot. 3) The
Anodized pans can scratch and though it is mainly a cosmetic issue, I don't like the
look of it. 4) Most of the Professional Anodized line do not have flared lips, which
means that it can be very difficult to pour from them.

I looked at the following for potential replacements. Le Creuset, which is beautiful
but it is also even more heavy than the aluminum and I read that the finish can crack.
It is also very very expensive. All Clad, which is similar to the tri-ply, but
more expensive, otherwise it seems very close to what I wanted. And lastly, various
brands of copper pots/pans, which look great hanging up, but from what I read, are a
real bear to keep looking that way.

I did end up deciding that stainless of some sort was the way to go. Stainless
cleans up easily, is relatively light, and stays good looking very easily. It also
heats quickly without scorching. The stainless finish gives a good visual indicator
of what the food is doing when sauteing (especially when compared to the very dark
anodized where you can't see anything).

Regarding cleaning, a previous reviewer mentioned that he/she had a problem with
a residue on the interior of the pan. According to the user guide and my personal
experience, Bar Keeper's Friend scouring powder will take that right out. It takes
just a little bit of elbow grease (and I mean very little), and it will polish right
up.

So, I am definitely sold on these pots/pans. Now, just to figure out what to
do with the old ones, eBay here I come. :)

This fry pan is as good as the new Cuisinart multiclad pans and not as heavy as the Allclad stainless, but with unbelieveably lower price. I used it for most cooking because of its good balance and excellent even heating capabilities, also it's easy to clean. The handle is quite nicey design (wish it's longer), and it doesn't get hot at all. The only negative part of it, is that the interior surface leave some discoloration inside it after my first use, and can't be removed. I don't know why it occurs, but as long as it doesn't affect its excellent main function of cooking, I wouldn't mind having some of that flaws. Well, the exterior stays nice and shiny. Get this fry-pan for this price and quality, it's strong as well with the three riveted handle (unlike some pans with only weld joints). (...)

I just recieved my pan yesterday and proceeded to make pasta primivara, and like all of my other Calphalon pans it performed wonderfully. No discoloration, and easy cleanup. In fact the Tri Ply line I have found to be extremly easy to clean, I just keep a can if Bar Keepers Friend at the sink if needed. To the individual whose pan looked like a tailpipe. Perhaps the pan was not clean or was overheated. I have several of the pans from this line and I have never experienced that type of discoloration. I have seen the tri ply copper turn strange colors on the outside but never the stainless. Regarding a comment made by one reviewer about hard anodized, it does NOT react with acid foods, that is the reason it is used. Also, regarding professional kitchens, and I have worked in a few, it is almost universal that aluminum pans are used in resturant kitchens, very few use stainless. Aluminum is the next best conductor after copper. And, as such, hard anodized pans conduct heat much better than stainless clad pans, faster and more evenly distributed.

Also, and my friends at Amazon my not like this, the price of 39.99 is the suggested retail price listed on the Calphalon site for this pan. Many of the pots and pans shown here to be at a huge discount are actually at the manufacturers price. Regardless it is still a fine pan at a resonable price.

I love my Calphalon tri-ply pans. I have had my set for over 2 years, use them every day and they still look new. I even boiled hard boiled eggs dry (I forgot about them), the pan was burnt black, and it came clean and looks like new. This took a little soaking and scrubbing, but I was amazed! I use Bar Keepers cleaner and very little scrubbing for the daily cleaning. Of course, I also loved the way they cook. I have owned several sets from inexpensive to high end, and these are definitely the best!

I read through so many comments before buying this pan. Majority of the people said this pan "is the best", but I find it a little disappointed, since I had so much expectation from other people's comments.
Pro: It does look nice. In the beginning I worried about the pan size, but it's really a lot bigger than I expected, which is great. Even though it's quite sticky (my recommandation, don't even try fried rice with this pan), cleaning is easy. The handle stays cool.
Con: Like I said, this pan is sticky, especially if you put starch or rice in it. I did read the instructions prior to using this pan, but it sticks no matter what. Another thing is the handle;it's a little too short. Also, it doesn't come with a lid, which I find quite inconvinient.

I bought this pan as well as the 10 inch omelete pan. They cook like a dream. I actually stained the omelete pan by using Pam at too high a heat setting. The pan became really discolored to the pointed that I thought it was ruined. To my pleasant suprise a little brillo and some elbow grease had it looking brand new.
I have a pretty good sized Caphalon collection, and can tell you for sure that the tri-poly pans are a hit!

I find it to be top notch. I have tried others but for the price you cannot go wrong with this wok. And the only reason I give it four stars is the fact that the handle is to narrow. You need more control when flipping the pan. John Sizemore from South Carolina

I've had woks' previously..this is simply the best.
The others were metal and or coated with teflon..the teflon scratched and the metal rusted so easily unless such care was given to dry the pan over the stove and coat it with oil,and even with these measures they would rust !!!
This pan is stainless no coating to scratch..no rusting..just common sense care in cleaning..
Only reason for 4 stars versus five is the size...I love this pan and use it often but will purchase an additional pan in the larger size, just a bit more capacity for certain occasions

pro chefs almot invariably use tri ply stainless cookware. Hard anodized is a joke: can't cook acidic foods!if non stick coated they're better but brown poorly and theexteriors hard to clean and fragile. Triply stainless requires lower temperatures as they are much more efficient and both insides andexternal surfaces clean up with extreme ease: just make sure to deglaze( water is fine!)sauteing is a pleasure better than hard anodized and no special handling required and I can use my greatOXO metal tongs without fearing damage to nonstick surfaces. I do use nonstick for omelettes and fried eggs as well as for recipes where cheese is bound to ooze to the cooking surface. otherwise stainless will survive for decades without having to coddle the cookware.

It's a great stir fry pan, larger than I expected. The size is perfect for a stir fry dish. Not as sticky as I expected. It's got sticky only when starch is used, but very easy to clean. My husband likes it, too.