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Calphalon Tri-Ply Stainless Steel Cookware, Dutch Oven, 5-quart
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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
- Ideal for searing and braising meats, browning meats for savory stews, and preparing delicious soups. Domed lid with inside points allows continuous self-basting for flavorful meats.
- 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 Dutch oven with cover
- Large capacity ideal for family meals
- Heavy-gauge aluminum core for even heat distribution
- Polished stainless steel exterior and satin interior
- Sturdy cast stainless steel loop handles
- Dishwasher safe
- Oven and broiler safe
Calphalon Tri-Ply Stainless Steel 5-quart Covered Dutch Oven
The Calphalon Tri-Ply Stainless Steel 5-quart Covered Dutch Oven is meticulously crafted with a polished, stainless steel exterior and a satin finished interior for reliable performance that looks great in your kitchen. Ideal for slow-cooking large meals, this Dutch oven has a generous capacity and goes from stovetop to oven with ease while cooking chicken, roasts, chili, soups, and more. 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 5-quart Covered Dutch Oven is dishwasher safe, oven and broiler safe, and backed by a full lifetime warranty.
Large Capacity Ideal for Family Meals
The generous capacity of the Calphalon Tri-Ply Stainless Steel 5-quart Covered Dutch Oven makes it ideal for slow-cooking family-sized meals like chili, soups, and stews. It also easily moves from the stovetop to the oven for chicken, pot roasts, casseroles, and baked pasta dishes.
Tri-Ply Stainless Steel
Combining the beauty of stainless steel with the superior performance of aluminum, the Calphalon Tri-Ply Dutch oven 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 5-quart Covered Dutch Oven is dishwasher safe for quick and easy cleaning, however hand washing maintains the luster of the stainless steel. You can use this Dutch oven in the oven and broiler. This Dutch oven is intended for ceramic, gas, halogen, electric, and induction stove tops.
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.
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 Stainless Steel Cookware, Dutch Oven, 5-quart
|Shipping||FREE Shipping||FREE Shipping||FREE Shipping||FREE Shipping|
|Item Dimensions||10.58 x 13.46 x 3.91 in||11 x 16 x 4.3 in||12.75 x 14.75 x 5.12 in||10.75 x 13.56 x 6.19 in|
|Material Type||Stainless Steel||Stainless Steel||—||stainless_steel|
|Size||5-quart||Large||5 quart||5 Quart|
Classically styled with a polished, stainless steel exterior and a satin-finished interior, Calphalon Tri-Ply Stainless Steel cookware is designed with three layers to ensure even, consistent heating. A heavy-gauge, aluminum core surrounded by two layers of stainless steel provides excellent heat conduction for browning and enhanced control of the cooking process.
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.
Interior dimensions: 8" x 2.75"
Volume: 2.5 quarts filled to the brim, no overhead.
I have other plans in this line and they're all great. Occasionally, they discolor a bit, but some Barkeeper's Friend gets them looking brand new again.
Here's why. (1) This pan is actually clad, with stainless steel surrounding an interior aluminum core. The All-Clad pan does not have the aluminum center. So I expect this one to conduct heat better. (2) This pan is certainly is a lot lighter (I compared the weight before I gave the old one to Goodwill). I think its lighter because it has the aluminum core. (3) The bottom is pretty flat. The bottom of the All-Clad is kind of convex, which makes it harder to use over an electric burner or flat stovetop. And it is hard to make gravy in the All-Clad since the juices you're cooking down roll to the sides, but the flat bottom of this pan makes it a snap. (4) Both pans include a roasting rack, but this one does not have the two bars across the bottom that come on the All-Clad so it is much easier to clean. I have not seen a problem holding chickens in it even though the two bars are not present. (5) This pan is significantly less expensive, at least here on Amazon.
The price was very good and the delivery was quick.
Most Recent Customer Reviews
Only downside so far is that it was difficult to clean after my first use.
Had to soak w/ baking soda and scrub several times...Read more
can I exchange it?Please!
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