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The most helpful critical review
140 of 141 people found the following review helpful:
From Novice to Semi-expert
My wife and I now enjoy cooking with fewer concerns and better cooked food while using attractive cookware. We were extremely disappointed in our Caphalon hard anodized pans that we purchased about 4 years ago and soured on non-stick/hard anodized from the experience. I also read on Consumer Reports that fumes from an overheated non-stick pan can kill pet birds, so for...
Published on March 5, 2008 by Mute208
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49 of 54 people found the following review helpful:
This is nice cookware but you can do better.
In purchasing my cookware, I tried several brands. I have an All-clad sauce pan and also tried out a Calphalon Try-ply skillet (along with a few others including copper). Well the Calphalon is good and if you got it as a gift you should be pleased. However if your out looking to buy a nice set, get the Cuisinart Multiclad - this is not the more common Classic Chef series...
Published on October 19, 2006 by Dakar
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140 of 141 people found the following review helpful:
From Novice to Semi-expert, March 5, 2008
This review is from: Calphalon LS13 Tri-Ply Stainless-Steel 13-Piece Cookware Set (Kitchen)
My wife and I now enjoy cooking with fewer concerns and better cooked food while using attractive cookware. We were extremely disappointed in our Caphalon hard anodized pans that we purchased about 4 years ago and soured on non-stick/hard anodized from the experience. I also read on Consumer Reports that fumes from an overheated non-stick pan can kill pet birds, so for peace of mind, we decided against replacing our set with another non-stick set. We firmly set out to purchase a stainless steel set that we felt was a fair value, but would also last us a great deal longer than 4 years.
We had narrowed our choices down to the Emerilware from All-Clad, the Caphalon Tri-Ply, and the Cuisinart Multiclad. We eliminated the real, Made in USA All-Clad because of price. I don't consider pans to be family heirlooms and thus don't need them to last so long that I can hand them down to my grandchildren. A set of All-Clad's would've cost nearly 4 times as much as my budget would allow. I also eliminated the Cuisinart Chef's Classic because we didn't feel like it would last us as long as we wanted. I did recommend that set to my single sister however and she's very happy with it thus far.
Both the Cuisinart Multiclad and the Caphalon Tri-Ply are entirely wrapped in an aluminum core between two layers of stainless steel (Tri-Ply). However, the Emirilware only has aluminum disks on the bottom of the pans. We eventually eliminated the Emirilware for this reason. The Caphalon and Cuisinart have mostly similar pieces in the set. There are two main differences between them. The Caphalon has the pasta insert while the Cuisinart has the steamer insert. I personally prefer the steamer insert over the pasta insert. The other difference is in the covers. The Caphalon has glass covers while the Cuisinart is all stainless steel. My preference here is glass covers.
Our final choice was the Caphalon set because I actually got to look at them and was able to use a 20% off coupon at a local retailer. Though they also sold the Cuisinart Multiclad, I had to order it and they did not have it on display. I honestly think I would have been happy with either set. They both met my price point, quality requirements, included the pieces I wanted (the saute pan was a must!), and were high grade stainless steel. My only real concern at this point, was how to use and care for stainless steel pans in general.
After reviewing care and use instructions from All-Clad, Caphalon, Cuisinart and other internet sites, I wrote up a little document for myself as reference. Some of my notes may seem obvious to some, but they weren't to me since I was neither an avid cooker nor experienced using anything but non-stick pans. I have included the notes below to share with everyone. If anyone has anything to add or corrections, please feel free to comment.
Stainless Steel Care and Use
=====================
USAGE:
· High heat only when boiling water or reducing liquids.
· Medium heat for sautéing, frying, or stir frying.
· Low heat for warming or simmering.
· Every oven is different so test the heat settings to determine correct cooking temperatures, starting with lower heat.
· Preheat the pan 1-2 minutes on low before cooking or to the temperature you intend to cook at. Never preheat on high to heat faster.
· Bring liquids to a boil first before adding salt to prevent salt pits and spots.
· Use oils or butter to prevent sticking, such as when frying.
· NEVER use aerosol cooking sprays. They leave a gummy residue that is difficult to remove completely, causing food to stick.
· NEVER store food in pans after cooking.
WASHING:
· Let pan cool before washing to prevent warping.
· Hand washing after soaking is preferable using a soft cloth or a clean Dobie pad and dish soap, drying immediately.
· Never use oven cleaner, baking powder, chlorine bleach, ammonia-based cleaners or other abrasive or caustic cleaning agents.
STAIN REMOVAL:
· Hard water can leave white or chalky spots/residue. Take 1 part vinegar to 3 parts water and reach a boil. Remove from heat and let cool then wash normally with a cloth or clean Dobie pad and dry.
· To remove burned on food stains, soak enough warm soapy water to cover the stain for 1 hour. Boil the soapy water for 10-15 minutes. Let water cool to the touch and scrub with clean Dobie pad. Wash again with soapy water, rinse, and dry. Repeat for stubborn residue.
· Barkeeper's Friend or Bon Ami can be used as well by first immersing the pan in warm water. Follow directions from cleanser. Rub in circular motion from the center outward. Wash in hot soapy water and dry immediately.
· Exterior can be cleaned using Barkeeper's Friend or Bon Ami and a soft cloth or clean Dobie pad then rinsing in lukewarm water.
· Clean diligently after each use and before reusing as stains or stuck on foods can be more difficult to remove upon reheating.
After a few weeks of use and care, here are some of my observations. After the first use, stainless steel will NEVER, EVER look like they are new. I don't care what anybody says. They begin to show wear almost immediately. I believe that the Dobie pad has actually caused tiny little scratches on the bottom of the interior and exterior of the pans, sort of like the tiny swirls in the paint job you see after washing a car. Cooking is much faster than non-stick pans and requires much less heat. The pans also seem to cool faster. I burned my food the first couple of times while finding the right cooking temperature. Food definitely sticks to the pans far more than non-stick, BUT, if you soak it for a little while, it is rediculously easy to clean. Barkeeper's Friend is a savior and will clean off almost anything off the pans. Rainbowing, is a part of life with stainless steel cookware. If you cannot deal with it (and I wouldn't blame you) then you may want to look at other types of cookware. I know I probably couldn't convince my parents to give up their non-stick T-Fal set.
In summary, I don't think that you can really go wrong with the Caphalon Tri-Ply or the Cuisinart Multiclad. At this point, it would come down to whether you prefer a pasta or steamer insert or glass or steel covers. With promos and coupons, I only paid about $30 more for the Caphalon over the Cuisinart set. If you're like me, you may also want to actually look at the cookware in person. As a first-time stainless steel cookware owner, I had to learn and re-learn a lot of things about using and caring for them. Thus far, it has been worth it. I feel like I'm almost a semi-expert on stainless steel by now. I find myself also thumbing through our cookbooks for the first time, wondering which pans I can use to try cooking new meals.
** UPDATE 01/04/2010 **
It's been nearly 2 years and our pans are going strong. I'm still on the same can of Barkeeper's Friend, which really helps keep the pans clean. With a reasonable amount of soaking, even eggs come off very easily. I'm still satisfied with the pans but I did have a bad experience with their support in regards to a Calphalon non-slotted turner that became defective. For that reason alone, I might urge shoppers to look more seriously at the Cuisinart set.
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134 of 136 people found the following review helpful:
Experienced Chef Reccomends this line of Calphalon!, December 31, 2006
This review is from: Calphalon LS13 Tri-Ply Stainless-Steel 13-Piece Cookware Set (Kitchen)
I have had Calphalon Tri-Ply pans for over a year. I am a school trained Culinarian and Certified Chef of over 30 years. I am qualified to tell anyone that these are "MY" favorite pans.
I typically use commercial products where I work so I am familiar with Calphalon. I have always liked stainless steel cookware. I purchased these for my home (I do most of the cooking there too!) People ask me all the time, what kind of cookware, knives etc. I use at home. I always tell them "Calphalon Tri-Ply is the best and most affordable system out there"! I don't care if my pots and pans hang in view of guests or how shiny they are! Don't make this a cookware consideration!
Buy a good set of pans, keep them clean and so what if they have a few scratches? Displaying expensive shiny pans only tells people you have expensive shiny pans! My pans are for cooking...not displaying! Every so often I will shine them up with Bar Keepers Friend. It works well and is not too abrasive. Just keep em clean inside and out and they'll be fine for displaying! Most people care less about what brand hangs on your pot rack! Or how shiny and scratch free inside they are! Yes insides do get minor scratches when using metal utinsels...so what?! It doesn't affect your cooking or product taste. Here is a tip for people who say clean up is hard...
If you burn something and food sticks... Simply place a cup of water in the pan, bring it to a boil. (similar to when you de-glace food particles) Remove from stove, let sit a few minutes. Wash normally with soapy water and scrub pad. I love the fact that I can just wash lightly and place in dishwasher!
Tri-Ply construction allows these pans to heat on the entire surface (sides too). Do not ever cook on high, except to maybe boil water! The pans will get too hot to cook properly. I always heat my pans, melt my butter/put my oils in, and then the food. This is the best method to get a proper sear or saute and the bonus is most foods won't stick then! A On a stove 1-10, a 6 or 7 usually is the range of cooking for me. I also like to remove the pan from the stove about 1/2 to 3/4 way through cooking sauces and vegetables because they retain the heat and continue to cook (overcook). Lids seal well. I love the way you can see the food without having to remove the lid.
Enough ranting. Bottom Line....Calphalon Tri-Ply is simply in my opinion the best cookware I have found and a great value. If you want to cook well you must start with good cookware! If still not sure...buy a starter piece! (perhaps the 12" Everyday Pan) Try different cooking methods...beat it up (if you can) and mark my words you'll probably get the remaining pieces!
Oh yes, I also purchased a small non-stick omelet pan for cooking eggs! Know what?! I have never had to use it! Stainless works just as good if not better at cooking all foods! So,
Enjoy cooking and always...."Play with your food"!
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77 of 79 people found the following review helpful:
GREAT set..., March 22, 2006
This review is from: Calphalon LS13 Tri-Ply Stainless-Steel 13-Piece Cookware Set (Kitchen)
We just decided to switch to stainless because of the harmful chemicals released by non-stick pans at high heats, as well as a general growing interest in cooking, such as the ability to sear food and deglaze the pan to make great sauces.
We looked at cheaper lines, such as Emerilware, Cuisinart's Chef's Classic, and Simply Calphalon Stainless, and decided we didn't like the fact that the bottoms of those pans are the only areas that are triple-ply, so the sides on those are thinner and don't heat in the same way the bottoms do. Those cheaper pans also don't feel balanced in the hand, and so to me they actually feel heavier because of the awkwardness. The unibody construction of Calphalon's Tri-Ply line seemed to be the same quality as All-Clad's triple-ply construction, but cheaper. After reading reviews of people who have both types of pans, we decided there was no difference going with Calphalon Tri-Ply than with the much more expensive All Clad.
After using this set for a month, we really think it's the best value out there, and it's been fantastic. The food tastes better. The pans heat incredibly evenly and quickly, and the handles actually don't get hot, which surprised me. I personally prefer the see-through lids this set has, compared to the solid lids you will get with something like All Clad. Clean-up is no problem with Bar Keeper's Friend, and really, even if something *were* to be seriously stuck on there, which hasn't happened yet, at least you can use real scrubbers (unlike with nonstick). The best thing about the 13 piece set is the 3 qt. covered saute pan, which is the most useful pan of all. (There's a reason they go for one fifty on their own.) That alone makes this set a good value, because the 8 piece set doesn't have one and is only a hundred dollars cheaper, and with the 13 piece set you also get an extra giant 4 qt. saucepan and a pasta insert.
If you want a GREAT deal on this set, go to BB&B, use their 20% off coupon, and even with tax you will get out of there under three fifty, plus they often have give-away deals, such as the free fifty dollar gift card and free stainless teapot we got with ours. In any case, buy these pans, because they're definitely worth it!
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44 of 44 people found the following review helpful:
Video "tour" of Calphalon, with a comparison to Cuisinart Multiclad, July 14, 2009
This review is from: Calphalon LS13 Tri-Ply Stainless-Steel 13-Piece Cookware Set (Kitchen)
Length:: 4:22 Mins
I researched other high-end stainless cookware (All-Clad, Cuisinart MultiClad) before settling on this Calphalon Tri-Ply set. In the end, I decided against the All-Clad because of uncomfortable handles, much higher price, and inability to stick in the dishwasher. That left Calphalon and Cuisinart. In this video, I give a "tour" of the Calphalon set, from lids to handles, and compare it to a Cuisinart Multiclad Pro Stainless 1-1/2-Quart Saucepan with Cover and to a bottom-clad Rohe pot. Yes, these Calphalon pots are both dishwasher- and oven-safe. Note: the coppery color on the pots is a reflection of the hardwood floors and NOT actual copper. The exterior is 100% stainless steel.
--Debbie Lee Wesselmann
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49 of 54 people found the following review helpful:
This is nice cookware but you can do better., October 19, 2006
This review is from: Calphalon LS13 Tri-Ply Stainless-Steel 13-Piece Cookware Set (Kitchen)
In purchasing my cookware, I tried several brands. I have an All-clad sauce pan and also tried out a Calphalon Try-ply skillet (along with a few others including copper). Well the Calphalon is good and if you got it as a gift you should be pleased. However if your out looking to buy a nice set, get the Cuisinart Multiclad - this is not the more common Classic Chef series. I got the Cuisinart Multiclad 12-pc set on sale at Dillards and I couldn't be more happy. The Cuisinart Multiclad is built the same way as the Calphalon Try-ply and All-Clad stainless. It has a nicer inside finish than the Calphalon, which means it cleans up better and sticks less. They all cook great but the Calphaon did discolor a bit. I'm just not impressed with Calphalon's products. If you want to go all out get All-Clad, But if you want a great set that cooks great, looks great and will last a very long time, get the Cuisinart Multiclad. The Calphalon isn't worth the extra money.
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18 of 18 people found the following review helpful:
Review after 5 weeks of use. I love them., August 16, 2007
This review is from: Calphalon LS13 Tri-Ply Stainless-Steel 13-Piece Cookware Set (Kitchen)
4+ stars; I could not make that selecton.
After much research I decided on the Calphalon Tri-Ply Stainless-Steel set. I have been using them now for about 5 weeks. I got the 13-piece set, because I have always wanted a pasta strainer, and have been more than pleased with my decision. I was a little worried about the glass lids, see other review, but I also REALLY like being able to see what is happing with whatever I am cooking. I also like the fact that when you lift the lid you can catch the condensation and not be watering down what you are cooking, unlike with a flatter lid. It does take some changing of your cooking habits. You have to let the pan heat up empty first and then begin cooking. Clean up has been fine, I have not put them in the dishwasher although they are supposed to be dishwasher safe. I just wash them by hand; if something did get a little cooked on I just let it soak a while, but this has been minimal. I will admit that the inside will get "used" looking within the first couple of uses, but I bought them to cook in not to stay pretty, no issues with the outside. There are clear instructions on how to use them. My old set was coated with a non stick finish and I just could not stand using them any more, what was I really serving my family??? With the stainless I know exactly what is being served. Although I am a long time Amazon shopper, usually my first stop to shop, I got what I think was a great deal at a local bedding shop; 399.99 plus 20% off and a bonus 4-piece Calphalon One Infused Anodized set (the pot, lid, dishtowel and recipe cards) and a 50.00 gift card.
I gave them 4+ stars only because of the handles. They are not the most easy to use, I think they should have been wider or thicker; they are just too thin or narrow. But I am adjusting to them.
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22 of 24 people found the following review helpful:
Stainless steel, August 20, 2005
This review is from: Calphalon LS13 Tri-Ply Stainless-Steel 13-Piece Cookware Set (Kitchen)
I think these pans are great. If you follow the instructions in the pampflit to make foods to not stick it really works. And the clean-up is really simple an little warm water and a doby pad and some bar keepers friend you've got it made. They are great.
I have never been more happy with a set of pans than these ones.
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78 of 96 people found the following review helpful:
The Truth about Stainless Steel., October 8, 2005
This review is from: Calphalon LS13 Tri-Ply Stainless-Steel 13-Piece Cookware Set (Kitchen)
Firstly my wife and I Found the Tri-Ply Stainless-Steel Cookware to be beautiful, then we enjoyed the easy cooking that went along with it. We did find out the hard way that we should not cook on high heat. An average 3-4 out of 7 does quite well. The out side does change colors like yellow or orange if you cook to high or spill. But you can find the reccomended cleaning pads at Raleys, and also an outside only polish for keeping a nice look for display. The Price is lower than in store offers. My wife wanted to go with the new contemrary(pretty)new style, but it was a smaller set. She thinks these are just as nice looking or better. We like best, the leave in pasta pot. It makes draining easy. We use that for whole chicken, potatoes, pasta, and even poaching large vegies. We also boaght the 12 inch omlet fry pan and 12 inch every day deep dish with small handles cookerware pot/pan with lid online. We use those alot. The 12 inch deep everyday pan with lid was $79, but in store it was $140 or higher. We use it alot. So over all, you must read the little direction that come with the pans and follow the butter or oil test that helps you find the propper heat and prevet discoloring and buring foryour stove. The Pans Do cook evenly thanks to the tri-ply. Just remember cooking on higher temp only burns, it doesnt cook faster. We are very happy with our service from amazon and Calphalon. Fact, it is a federal Law that all animals in shelters, Zoos, and such must eat only from stainless Steel Cookware(feeding Dishes). Our hospitals can only use Stainless Steel for our sick, and general public. Even though other Dark stlyes are probably cook as well and hide spots and match kitchens, they can lead to alztimmers and cancer after long time or imprpper use of. Both my wife and I have had Loved ones suffer from both, so we choose to use stainless steel to keep our family safer and healthy. If we had more money we would have bought the 5-Ply with copper and aluminum inside, but we don't and are happy with the tri-ply and did the best we can. Some people buy things for looks, quality and health wise reasons, this cookware does all three. Please forgive my grammer my 2 daughters are tring to get my attention now. I just thought its important to share what we found, GREAT COOKWARE. It Does require needs some up keep and practice to use. I'll be honest, I have not yet tried them in the oven. The lids can only go to 450 degrees, and a family member said the oven can discolor them, but so the does the stove top, if you ignore directions. But thats what the inexpesive cleaners are for. We will just have to learn the right oven settings for each food or dish as well. Its worth it, its fun to discover together, and brings kitchen time for my wife and I closer. You can also go online to learn more (calphalon.com) I did. We have bought more to the set, like the Roasting Pan and the others I mentioned before, thats because we like it so and we cook everything and alot so we always need more. GOOD LUCK, REMEMBER IT IS A LARGER SET And YOU WILL USE IT ALL WEITHER YOUR COOKING FOR TWO OR SIX. Also Let the pans cool with food on them before cleaning, and food comes off easier. I have written a NOVEL, its all true. I GIVE IT A 4 1/2 for the times we had to learn to cook on medium to lower heat, and searing takes seconds now not minutes. At first we over cooked things but not know. We now know with good pans comes good evenly cooked food that saves time and is gentle on the food. You can taste the diffrence. Thanks for taking your time reading my first reveiw, but not first time shopping with Amazon. I always wondered if the companys write these things. They didn,t write this one. I am sure every cookware set comes with directions. So to keep the wonderful look of this set read them, and take your time. It gets easier each time you use them. P.S BUY THE CLEANING PADS, you dont want to scrach the stainless steal. The inside already has a natural scrachy look, its niceand theres less worry. Hope I could Help, Off to do family time.
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10 of 10 people found the following review helpful:
Best value cookware set on the market!, August 5, 2006
This review is from: Calphalon LS13 Tri-Ply Stainless-Steel 13-Piece Cookware Set (Kitchen)
My wife and I purchased this set to replace ALL of our kitchen cookware that was lost/damaged in a recent move. The performance is flawless. Clean-up is a snap. I don't understand the problems others are having with food sticking (if you food is sticking, I guarantee it's not the pan's fault). The only thing that would take this set over the top is the addition of a non-stick for omelets and crepes and such. I'd also recommend upgrading to the 5qt saute (you can only fit two bone-in pork chops at a time in the 3qt)
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9 of 9 people found the following review helpful:
Excellent Craftsmanship, January 27, 2007
This review is from: Calphalon LS13 Tri-Ply Stainless-Steel 13-Piece Cookware Set (Kitchen)
This is a very beautiful set of pans, and I've found them to perform exactly as promised by the manufacturer. As far as cleaning goes, after all but the lightest of use, I've found that the manufacturer's suggestion of Bon Ami and a Dobie pad to be the only way to get them truly clean (and it's important to use the retro Nylon yellow Dobie sponge and not the green Scotch Brite pads, which will scratch the finish). I've found that they heat quickly and evenly, and cooking with them is a joy.
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