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Calphalon Tri-Ply 12-Inch Stainless Steel Everyday Pan with Cover
|Price:||$62.16 & FREE Shipping. Details|
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- Aluminum core between 2 stainless steel layers provides even heating for excellent browning and control of the cooking process. Non-porous stainless steel cooking surface is safe for use with all utensils.
- Elegant brushed stainless steel exterior can go from the oven or stove directly to the table. Reflective cook surface makes it easy to monitor foods as they cook and remains beautiful over time.
- Clear tempered-glass lids let you see food while it's cooking and are oven safe, so you can finish covered dishes in the oven or keep them warm until ready to serve
- Shaped like a traditional sauté pan, but with two loop handles so it easily moves from stovetop to oven to table. Ideal for casseroles and "brown and braise" recipes.
- Long, brushed stainless steel handles stay cool on the stovetop. All cookware is dishwasher-safe and carries Calphalon's full lifetime warranty.
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From the manufacturer
At a Glance:
- Stylish and durable everyday pan with cover
- Moves from stovetop to oven to table
- Heavy-gauge aluminum core for even heating
- Polished stainless steel exterior and satin interior
- Sturdy cast stainless steel loop handles
- Dishwasher safe
- Oven and broiler safe
Calphalon Tri-Ply Stainless Steel 12-inch Covered Everyday Pan
The Calphalon Tri-Ply Stainless Steel 12-inch Covered Everyday Pan is meticulously crafted with a polished, stainless steel exterior and a satin finished interior for reliable performance that looks great in your kitchen. This everyday pan is shaped like a traditional omelette pan but features two loop handles instead of a long handle, allowing it to move easily from stovetop to oven to the table. Tri-Ply stainless is designed with two layers of stainless steel and an aluminum core for excellent heat conductivity, ensuring even and consistent heating on all types of cook tops. The Calphalon Tri-Ply Stainless Steel 12-inch Covered Everyday Pan is dishwasher safe, oven and broiler safe, and backed by a full lifetime warranty.
Versatile Pan for Everyday Cooking
Ideal for casseroles and 'brown and braise' recipes, the Calphalon Tri-Ply Stainless Steel 12-inch Covered Everyday Pan moves easily from stovetop to the oven for simmering and baking. This versatile pan is shaped like an omelette pan but features two loop handles instead of a traditional long handle, so it fits easily into the oven to bake meals. The pan can be moved directly to the table for serving.
Tri-Ply Stainless Steel
Combining the beauty of stainless steel with the superior performance of aluminum, the Calphalon Tri-Ply everyday pan is made with three layers to ensure even, consistent heating. The full, heavy-gauge aluminum core extends across the bottom and up the sides of the pan for the best heat distribution. Stainless steel is the ideal cooking surface for browning, searing, and sautéing foods, as well as deglazing to make pan sauces.
Dishwasher and Oven Safe
The Calphalon Tri-Ply Stainless Steel 12-inch Covered Everyday Pan is dishwasher safe for quick and easy cleaning, however hand washing maintains the luster of the stainless steel. You can use this everyday pan in the oven and broiler. This pan is intended for ceramic, gas, halogen, electric, and induction stove tops.
Enjoy the Durability of Stainless Steel
Meticulously crafted, this chef's pan brings long-lasting beauty and performance to your kitchen.
Full Lifetime Warranty
This product is backed by a full lifetime warranty. Calphalon will replace any item found defective in material or workmanship when put to normal household use and cared for according to the instructions. To register your products, visit our official site.
See-Through Tempered Glass Lid
Effortlessly monitor your food as it cooks thanks to the see-through convenience of a tempered glass lid.
Easy Tips for Cooking with Stainless Steel
Enjoy great results from your stainless steel cookware by following these simple steps for no-stick cooking:
-Take the chill off foods. Remove foods from the refrigerator 10-15 minutes before you start to cook.
-Pre-heat over medium heat. Don't try to save time and preheat on high. It only takes a couple of minutes to preheat Calphalon cookware at the proper temperature to help prevent sticking.
-Try the butter test. Pre-heat pan on medium, then test by rubbing a teaspoon of butter over the inside of the pan. When the butter begins to bubble briskly, it’s properly preheated. If the butter begins to brown, the heat is too high. Carefully wipe the pan with a paper towel, lower the heat, wait a minute, and try the butter test again.
-Keep your cookware clean. Residue from previous cooking or aerosol cooking sprays is a common cause of sticking.
Compare to similar items
This item Calphalon Tri-Ply 12-Inch Stainless Steel Everyday Pan with Cover
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|Item Dimensions||14.17 x 14.57 x 3.62 in||14.5 x 2.75 x 11.75 in||10 x 10 x 2 in||12 x 18.38 x 2.88 in||13 x 14 x 5.5 in||9.63 x 16.13 x 5.5 in|
|Material Type||Stainless Steel||Stainless Steel||Stainless Steel||Stainless Steel||Stainless Steel||Stainless Steel|
Tri-Ply stainless combines the even heating of lightweight aluminum with the durability and corrosion-resistance of steel in an elegant design. Aluminum core between 2 stainless steel layers provides even heating for excellent browning and control of the cooking process. Non-porous stainless steel cooking surface is safe for use with all utensils. Elegant brushed stainless steel exterior can go from the oven or stove directly to the table. Reflective cook surface makes it easy to monitor foods as they cook and remains beautiful over time. Clear tempered-glass lids let you see food while it's cooking and are oven safe, so you can finish covered dishes in the oven or keep them warm until ready to serve Shaped like a traditional sauté pan, but with two loop handles so it easily moves from stovetop to oven to table. Ideal for casseroles and "brown and braise" recipes. Long, brushed stainless steel handles stay cool on the stovetop. All cookware is dishwasher-safe and carries Calphalon's full lifetime warranty.
Top Customer Reviews
Each type of cookware I own is perfect for some things, less so for others. I actually sold cookware for a few years, and I can talk specific uses and attributes till a person's eyes glaze over, so I'll save you that. I'll just say that this is an ideal everyday workhorse, and if I could only have five pans, this would be one of the five, and if I could only have one pan, I'd choose this one because in a pinch, it can do anything.
It's perfect for steaming vegetables for 1 or 2 (I use a silicone basket), eggs smothered in chipotle sauce and cheese are perfect, boiled eggs (use the silicone insert for that too), sautéing greens and other vegetables, etc. My favorite bits:
Stainless is non-reactive, and it has a solid aluminum core that goes up the sides of the pan.
Clean up is a snap. Great in the dishwasher, but easy enough to wash by hand, too.
Starch and heat rainbows come right off if you swirl white vinegar in the bottom.
Lid fits well so no "rattling" sound, and it's nice to be able to see how things are going with the glass top.
It heats evenly and the handle stays cool.
It's also a killer price. I would say it is equivalent to my All Clad stainless pans, but at a quarter of the price.
It's just a perfect go-to workhorse! I got it yesterday (thank you Amazon prime) and last night, I made a Italian white bean, kale and potato stew in it, a perfect, easy, one pan meal. The pan is as great as I remember, and though I rarely post reviews, I feel so strongly about this particular piece of cookware that I just had to share. And as much as I enjoy sharing, I probably won't be giving this pan away again :)
Note: to clear up any misconceptions re: All Clad, it is excellent cookware and it DOES have either an aluminum or copper core. The review that say says it does not is incorrect.
UPDATED Review 8 inch Stainless Skillet:
I had to try it. It's inexpensive, I needed a workhorse 8 inch skillet, and okay, you caught me - I read some of the reviews re: the pan and they made no sense, so I had to conduct an experiment. Now that I've just made the perfect hash browns (not as easy w/stainless steel as with cast iron), I'm ready to give another 5 stars, this time for the 8 inch skillet.
But first, a little bit about the conductive properties of metal:
Different metals conduct heat differently, of course.
Cast iron heats slowly but holds heat well. It can also be heated to high temperatures and withstand the stress, but pop a searing cast iron pan into cold water, and it will most likely crack open (yes, I've done this) because of the stress.
Copper conducts heat really well - both ways, so you could with copper when you want to be able to go from high to low and back again.
Aluminum (the core of calphalon and all-clad) conducts heat really well, but reacts with food.
Stainless conducts heat poorly (that's why we buy stainless utensils, not aluminum ones) but when bonded to copper or aluminum, great cooking surface.
These Calphalon stainless pans are aluminum with a stainless exterior. I'd say they're about 2 mm aluminum which is sufficient for most things. However, there are some things I wouldn't do in these pans: 1) make a very delicate sauce, 2) sear meat, and 3) saute or pan-fry without oil. The reasons, respectively: 1) I can't control the heat well enough, 2) the thickness just doesn't support the highest heat and I don't eat meat :), 3) starches and proteins have a tendency to stick to stainless.
When I read reviews about meat searing and pan warping, etc., it was obvious that the pan wasn't being used correctly. ANY and all metals can warp at higher heats and extreme temperature changes and pressure changes. It depends on the metal, the heat, the temperature change, the external pressure, etc. In addition to that, with stainless exterior bonded to aluminum interior, you have two different metals, with two different sets of properties, and so two sets of reactions. Normally, that's not a problem for the two, but when put under extreme stress, you will have issues. It's why there are things like physics and thermodynamics - things I don't do :) - but I know enough about the properties of different metals to know when I'm approaching danger zone.
So how did it go with this pan? Amazingly well. I was surprised, actually. Seriously, perfect hash browns WITH cheese. The tricks to using stainless w/aluminum core for things like meat, potatoes, eggs, etc. (obv steaming vegetables is different :) :
1. Put the pan on medium to medium high heat without oil
2. Test your pan to see when it's hot enough. I use the drops of water method - toss a few drops, if they steam you're almost good, if they sizzle off, you're there.
3. Then, add your oil. The oil will be a protective layer between your pan and your food. (I often mix oils, too, to give myself a little more leeway.)
4. After you've swirled the oil(s), add your food and stir to make sure you've got an even coating.
5. Monitor the heat and adjust accordingly. This is key because you can have hot spots on the burner, uneven heating, etc.
I did all of that with my new pan, and the results were perfect hash browns, caramelized brown on the outside, nice & crispy, creamy Yukon Gold on the inside, and even the cheese didn't stick much. I left the pan to cool, later I'll wash it, and I'll add a little white vinegar to remove the blue rainbows if there are any. If you can't wait for your pan to cool, then add very hot (tea kettle hot) water to the very hot pan.
I'd definitely recommend this pan to anyone who wants a quality piece of cookware for everyday workhorse food prep. I own 2 copper skillets, 3 cast iron skillets, 2 enameled cast iron skillets, and one professional weight Demeyere skillet, and each one is perfect for some recipes, but I can say with certainty that I'll be reaching for this inexpensive 8 inch skillet again and again.
Perfect size for making sauteed vegetables for a family of 4 - not too big not too small. The most useful feature is well rounded bottom edges - these are better than a 90 degree join of sauce pans - makes stirring easy and uniform.
Unfortunately this item not available in retail stores anymore and Amazon is perhaps most reliable source to buy these.
When buying a kitchen utensil, remember these are meant to last for your lifetime. Spend some extra money and buy tri-ply construction. All-Clad D3 or D5 models are equally good but personally I like this one better for its sturdiness and shape.
After multiple uses, cooking surface becomes dull and looses its luster. Clean the pot, spray Kaboom bathroom foam and scrub after ten minutes - all luster is back again!
Interior dimensions: 8" x 2.75"
Volume: 2.5 quarts filled to the brim, no overhead.
High walls allow ample room for constant stirring. Heats much more quickly that any other pan or wok I've used, apparently due to the aluminum core layer. I love having only stainless steel on all outer surfaces for seriously easy cleanup (hardly need dish soap afterward!) and to avoid having any aluminum contact with food. No more flaking non-stick chemical surfaces. Extremely durable, and by only hand washing this wok should last a lifetime. Lid is properly sturdy and provides a perfect seal. Main handle stays cool enough to grasp by bare hand, though from previous reviews here I know enough to not try the same with the smaller assist handle.
Caveat: If you're bent on "nonstick" cookware, then this isn't it.
Caveat: If you try hard enough, you can break anything. Mine is still in perfect condition because I use it normally. I expect it to outlast my great-grandchildren.
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