Customer Reviews

Calphalon Triply Stainless Steel 10-Inch Omelet Pan

5 star:		(24)
4 star:		(5)
3 star:		(1)
2 star:		(4)
1 star:		(9)

 

 

Picked up this to complement my ever-growing collection of Calphalon tri ply pans. And, like every other pan in this series, I have been very pleased! Sautees, cooks, fries great. The 8" omelette pan is ok for one person, the 10" pan is great for a family. In my opinion, the 12" fry pan is much too large, so this 10" is just right. Additionally, the 3 quart saute pan lid will fit this pan (check my other reviews of the tri-ply series).

To the person who complained that "used it only once and its interior surface has discolored already." I cook regularly on a gas range, and it takes me several weeks before it starts to get discolored. That statement is like the iPod lawsuit of the guy suing Apple for hearing loss- of course your pans will get dirty with usage, it's not magic. Just remember, use Barkeeper's Friend and a Dobie pad (sponge encased in nylon net) to keep the luster!

Lastly, to the person that complained that these are not of the same quality as All-Clad, I don't see what the difference is. Compared with the All-Clad Stainless line, both use the same tri-ply on sides and bottom with aluminum core. The difference is that AC uses a metal that works better on induction ovens (magnetic), albeit is of worse quality than non-magnetic metals.
If you want to pay for overpriced All-Clad, go right ahead- the only one losing is you and your wallet.

Happy cooking!

** 2nd EDIT **
I've had these pots and pans for 1.5 years now, and have steadily added to my tri ply collection. I'm still very pleased with them.

- They have still retained their mirror finish on the exterior.
- Cleanup is a breeze- just rub a bit of barkeeper's friend (I'd like to shake the hand of whoever invented that- best thing since sliced bread).
- The moisture channeling from the lids is very much appreciated- everything I cook is definitely juicier.
- I was amazed at the quality of material- I boiled some eggs in a pot one day, and 14 hours later, I kid you not, the water was still warm, not lukewarm, but warm!

The biggest complaint I have about the pots, and the sole complaint that I can think of, is that the handles on the lids do get a bit hot when cooking. Just do yourself a favor and grab a pot-holder when cooking.

Otherwise, I'm still very satisfied with them!

This is a wonderful pan for any chef, if used correctly. Forget what you know about teflon. Start over. Remember that when sauteing food nothing will stick when you correctly use a hot pan with hot fat. Except maybe eggs. Use a non-stick with eggs. It's just easier. But for the rest, always let your pan heat up (over medium heat, nothing higher is necessary) then add a small amount of fat (oil, butter, lard), about a tablespoon, maybe less. Let the oil get hot and then add your item. Test it though before you commit to it. Barely dip your food (steak, fish, potatoes, etc) into the oil and make sure it gives off a nice sizzle sound. That means you are ready to cook. If it's not ready, wait 30 seconds or so and test again. Always make sure your food is patted dry before going into the pan. A piece of meat or fish that is "sweating" (wet from being out after removing it from the refrigerator) will definitely stick unless you pat it dry with a paper towel. Also make sure that your food is completely thawed. Anything still frozen will produce moisture and become wet, promoting sticking. If you've done everything correctly and it still sticks at the beginning, that's okay. Let it cook a bit. Maybe move the pan around to loosen the item, if you think it's necessary. Let the oil run around the pan, underneath the food. Just don't force it loose with a spatula or tongs. Most food that sticks at the beginning will loosen by itself when it is finished cooking. When you are finished cooking your food, you will likely see some brown bits stuck to the bottom of the pan. That doesn't mean your food stuck. That's good stuff. Great for making pan sauces! It will come right up by deglazing. Or, if you're not making a sauce, you can soak the still hot pan with a bit of soap and water for a few minutes, 5 tops, and it will come right off.

I hope that helps. Bon Appetit!

I bought this pan for the hope of having a great stainless steel pan for everyday cooking and I am glad I did. It is very practical to use for quick cooking, it distributes heat evenly and quickly yet the handle doesn't heat up and it's user friendly since it's not heavy. I love using it in searing meat and cook the sauce after searing the meat in the pan. It is a very good buy that's why I bought other sauce pans with the same tri-ply material by Calphalon.It's a kitchen basic if you love to cook!

This has to be the strangest review you'll ever read regarding a tri-ply stainless steel pan, but yes, after using this pan ONE TIME, it started to rust.
I purchased the pan here, from Amazon, received it 2 days ago. Used it the first night and had some chicken fond stuck to the bottom of it. I put about a 1/2" of water in it to soak overnight. The next morning I noticed a very slight brown coloration in one of the rings on the interior wall of the pan. I thought it was just a scrape from a utensil, but in the back of my mind, it seemed like rust starting, which should be impossible for this pan. This pan is built with stainless steel surrounding aluminum, both of which, do not rust.
So, to be sure, I cleaned the pan completely, and put 3/4" of tap water in it to see what would happen, and left it overnight.
Well, the next day I awoke to a 6" rust line around the inside of the pan, and it looks like if I left it longer, it would have encompassed the whole inner diameter.
So, after thinking I was losing my mind, I called Calphalon. They said they've never heard of such a thing and they wanted it sent to them to run tests. I'm sending it to them as we speak and am VERY curious what the outcome might be.

My advice is if you've bought one of these tri-ply pans recently, do a water test overnight and see the outcome.
These should never rust, for any reason, it should be physically impossible.
These are manufactured in China. Obviously my pan is not made of what it says it is, or it would not rust. What I want to know is what ARE they made of? And is it even safe to cook with?
This is very troubling.

This pan is very versatile for everything I cook in it, and cleanup is a breeze. There are no uneven heating spots, and the handle keeps nice and cool.

To all the people who have problems with sticking, here are some tips to using this great pan:

1. First off, this is not a non-stick pan. If you're not careful, food will definitely stick to it. The key is to use a lower heat while cooking, since this pan, once heated, keeps its heat longer.
2. Preheat the oil/butter before cooking anything in it.
3. Your food should be at room temperature before cooking. Cold food will stick no matter what. I've cooked omelets in this pan using less than a teaspoon of oil and no sticking.
4. If you do forget food in this pan and have a burnt crust on the bottom, just fill it with water and put it back on the stove. Add a little baking soda (about a teaspoon) and bring the water to a boil. Once the water has cooled, the pan will be easy to scrub. Also, you don't have to be gentle - that's one of the benefits of not having a hazardous teflon coating that can scratch off.
5. Finally, this pan is for cooking! Who the hell buys a pan as a showpiece, hoping to keep it in mint condition!


Nevertheless, I've been using my pan for a year now, and it still looks practically brand new.

I have been using this pan for a couple of months now. It is extemely well made. When you pick it up it feels hefty but not uncomfortable. Most importantly, I have turned out the most beautiful omelettes I have ever made. Nice even heat and a great surface do wonders. As far as the comment about discoloration... a little bit of Bar Keepers Friend and a Dobie Pad and it is as shiny as new. Perfect for hanging out on the pot rack gleaming away.

I would highly recommend this pan to any skilled cook. The Calphalon tri-plys are often compared against All-Clad, and for most home cooks, once you consider the price it's a no-brainer. The pan is heavy, heats quickly and evenly, can sustain considerable wear and tear (LOTS of use since I purchased it) and works great in an oven. A couple complaints that I have, similar to other stainless steel calphalon products, are that the rivets are a bit hard to clean, and I find that the handle is a little narrow. Otherwise, this pan is a definite winner.

I'm seeing a lot of negative comments on these boards, mostly about sticking and discoloration. Nothing against the previous posters, but this pan is really meant for home chefs that are more serious about their cooking.

If you're a potential buyer, I would highly suggest that you make sure you understand how to cook using stainless steel or cast iron materials. These tri-ply pans are NOT non-stick pans, and in order to use them properly you absolutely need to know how to control the amount of heat going into the pan. That said, there are certain things you cannot do very well (or safely) on a non-stick pan that you CAN do on a stainless steel pan, such as cook over very high flames, roast in a high-temp oven, and deglazing. If you're looking for a high-quality product with a lot of versatility, then this pan delivers more value than any of it higher cost competitors. If you want something less serious or don't want the hassle of higher maintenance, then this pan might not be a good choice.

The price was right for this great saute pan. Heavy weight, all metal, good quality. Great size for everyday saute. Takes and holds heat well, good finish. Only reason it did not get 5 stars: handle is a little narrow and and hard to grip for flipping, also hole is a little small if you wanted to hang from hook. But hey the price is right and I wanted all metal handle to go in oven. Overall good buy!

I bought this pan after much debate. I was hoping to use this to get nice crusts on pork chops, steaks, chicken breast, etc. and this pan has worked nicely for that. However, I would still recommend having or getting a nonstick pan for eggs because it took my husband and i a decent amount of olive oil to get the eggs to NOT stick. I am considering getting one of the Calphalon nonstick omelette pan for eggs. We have the wok and its amazing so we are confident that even one of the less expensive lines would work. All in all, get this pan for any meats as described above, but dont rely on it.

An excellent pan. I bought it principally for its non reactive qualities. After years of thinking excellent teflon was it, I found out that stainless steel is better for you, and after getting this pan, I realize that it makes food taste better as well. Don't ask me why but the richness of extra virgin olive oil seems brighter and the stainless is perfect for deglazing and the like. I'm happy