Calphalon Triply Stainless Steel 8-Inch Omelette Fry Pan

This pan changed my life - starting with breakfast. I love the size and the stainless steel surface. I find I reach for it more often than all my other pans combined, and often use it several times daily. I had a similar "non-stick" pan that lost its non-stick properties after just a few uses. I've got other Calphalon cookware, so thought I'd give this a try. It's easy to clean with a bit of baking soda and dish soap. For those who think food sticks in stainless steel - try cooking at a slightly lower temp. If your oil is smoking, the temp is too high. I deglaze the pan when I remove my food and find it always cleans up easily. And, no worries about non-stick surface sloughing off into your food. If they made this in 9" I would buy that also for larger portions.

I ordered 2 10" skillets and had to send one back as defect. It rocked terribly on the stove top and did not heat evenly. Amazon took care of the replacement in very short time. I bought these pans to replace a couple of non stick coated pans that were not really bad but just to be on the safe side and for the health reasons. I have some other Calphalon pans and decided to add to what I already had. Before I bought I checked with All-Clad as well but the price was double or more and didn't feel like changing everything to match. The quality is comparable so I chose to stay with Calphalon. I have used stainless cookware for many years now (Wolf Gang Puck) and found out years ago that if you season your pans with coconut oil or lard you can make your stainless pans non stick. I did just that before I cooked anything with my new Calphalon skillets and I fell in love with them. Love the rounded bottoms, and the heat transfer is amazing (Used a Raytek Ranger ST temp gun) and my eggs were fantastic, my shrimp stir fry excellent, Vegetables with/ onions and garlic perfect. clean up was easy and fast, just hot water rinse and wipe with paper towels. By the way it fries eggs with a crispy edge like they do in my 8" Lodge cast iron that I've had for ages. I do recommend these pans if you think and cook like a chef, they will last a lifetime with care, not to mention the lifetime warranty by Caphalon. Thanks , Amazon for your service and the great prices that you offer.

This is my first Stainless Steel pan. I pre-seasoned it with oil as I have read about doing with SS pans and then I used butter as well before cooking vegetarian "sausage" for breakfast. I did have just a little issue with the sausage sticking despite preseason and then butter... It wasn't bad but I did have to pick up the links on occasion to keep it from getting worse. Cleaning the burned sausage part was pretty easy. I put water in the pan and placed it back on the burner. This easily removed the bits of burnt on sausage. However the sides of the pan from the preseasoning were awful! The oil was baked on...turning a golden color and no amount of boiling or scrubbing with soap would remove any of it. I had to pull out Barkeeper's friend and a sponge and spend 30 minutes applying, scrubbing, and reapplying and scrubbing more to remove the oil from the sides of the dish. I'm not sure if this is just a one time, first time use occurence or if I can "look forward" to doing this cleaning exercise every time I use it. Over all the pan is well made, reasonably heavy. The handle did get a bit warm at the base, holding it at the furthest point from the pan it never did get hot. I'm satisfied with the performance of it during cooking, just hoping the 30 minute clean session was a on time deal. I will update when I use it again!

I have the 8", 10" and now the 12". They make a fantastic addition to my kitchen. Was using a 12" by 12" grilling platform inside the oven a lot, but cleaning that was becoming a chore. We cook a lot of fish and they get torn up badly on the ribs. So when the cooking gets fast and furious..... and it does when doing fish..... things have to have multiple platforms that can be slung to and fro from oven to cook-top in a flash. The skillets have their place. Nobody like the job of cleaning. The simple mix of DAWN, HYDROGEN PEROXIDE, and BAKING SODA makes short work of any cooked on mess and gets me ready for the next day's battle. LOVE THOSE PANS.

Please see my before and after images of cleaning the pan after hopelessly burning the entire pan with olive oil. It took 20 minutes to clean with a gently abrasive sponge, but everything came out. Regarding the heating of the pan, it is excellent. Actually, I was shocked at how hot it gets. It heats very evenly (thanks the aluminum core) - like a cast iron pan, just not nearly as heavy (or unattractive). And it holds on to the heat very well (thanks to the stainless steel). So, when you remove it from the heat, it continues cooking. It is a little less than half the price of its All-Clad counterpart, so it is a decent deal. I have had all the same issues that other reviewers have had - the need to use lower temperatures, the need to season it with oil to prevent sticking, the need to occasionally clean with Bar Keepers friend, etc. I think there is a learning curve with pans like this that everyone will have to get over with practice. I planned on using this as my "practice pan" before I buy a full set of All-Clads, but I am pretty happy with this one and don't see any need to replace it with anything else. I think I'll use it a little longer and maybe just get a set of these since they are priced much lower than the All-Clad.

Don’t buy this pan!! EVERYTHING sticks, regardless of the oil, fat, etc, used. I’ve used Pam several times and eggs, etc stick. I’ve used bacon fat, same thing. LOUSY PAN — surprising from Calphalon…I expected better from a name brand.

I had recently purchased a new glass top stove and needed new cookware with a flat bottom. I could not decide what kind of cookware I would ultimately buy as a set so I purchased just this one pan to represent the SS pans. This pan is very well made, just the right amount of heavy weight, not too heavy. Very good feel in the handle. It does NOT get too hot as some try to say. I really don't know what they are talking about. Cleans up very easily if you let it soak in water after use. Steel wool is the cleaning tool to use. Have used this pan for about two months now and there is no warping and just a little discoloration on the bottom that doesn't bother me at all. If you like to cook steaks on the stove top this is the pan to buy. It sears the meat beautifully giving a nice crispy outside to it. Cooks everything from eggs to pancakes to burgers with no sticking if you follow the SS cooking rules.

I really like the pan but the handle is just terrible. It has the very smallest rivets I have ever seen in a pan so I'm not sure how long it will last under load. The handle is thin and not very ergonomic at all. It doesn't give you a good solid grip that you can keep from rotating when holding a pan heavy with foods - especially liquids that might move. As for the pan itself, I used it twice today. I made scrambled eggs in it for breakfast. I heated the pan, put butter in, added the eggs and whipped them with a whip in the pan. The food all came out as easily as it would have had I used my non-stick pans. A quick scrub with my nylon pot brush that I use with my non-stick and the plan was clean. Toss in just a bit of Barkeeper's Friend, and wipe it down using a paper towel and it comes out shining like new. Then I used it for dinner to fry some cut-in-half brussel sprouts in butter. Again, I heated the pan, added butter, added the brussel sprouts. I poured in a half-cup of water to steam the sprouts and when the water was gone let them sit cut-side down in the butter until golden brown. This left what looked like a bunch of burned butter on the bottom of the pan. Cleanup was a piece of cake. Ran a bit of hot water on it; a quick brush with the nylon pot brush, and a quick wipe with a bit of Barkeeper's Friend. Once again, the pan came out perfect. There's nothing at all difficult about cooking and cleaning with stainless steel - though I did use cast iron for the tenderloin steaks. I had bought just this one Calphalon tri-ply pan to test before buying a set of pans - I'm looking for a second set of stainless for a second home and the ones I have now are no longer available. I really wanted to get the Calphalon - it seemed like a good balance between quality and price. But the handle is actually so bad that, as much as I liked the pan otherwise, as much as I wanted to buy the entire set and several other individuals, I won't be buying the Calphalon. I ordered a sample Cuisinart and am considering ordering a sample All-Clad. Have to see how the Cuisinart turns out. Surprisingly, the set I have now, and have used for 20+ years, is a multi-clad Farberware set that cost less than 100 dollars. Good stuff doesn't have to be expensive. Had Calphalon not tried to get cheap on the rivets and amount of steel in the handle, this would be a fantastic set.

Excellent value, excellent pan. I would purchase the whole set if it was easier to find (ended up going with the competition box set with slight regreat but tri-ply stainless is all pretty much the same). I've had this pan for 3 years, used it on coil, flat top and gas and performs great on all of them. I use a stainless steel cleaner and it still looks awesome. Absolutely no complaints, anybody complaining doesn't know how to care for their cookware.

Por el precio es una ganga!!!!, hay sartenes de triple capa que cuestan mínimo el triple o hasta más de 20mil pesos y este sartén cumple su función a la perfección! Es lo más barato y de buena calidad que encontrarás con triple capa, de verdad no te la pienses en comprarlo. Solo ten en cuenta que NO ES IGUAL A UN SARTÉN DE TEFLÓN se cocina totalmente diferente al teflon y la limpieza es también muy diferente. El uso correcto es dejar que se caliente el sartén hasta que al salpicar con poquita agua el sartén las gotas de agua ni hiervan si no que se transformen en esferas, ahí es cuando le pones el aceite y ya cocinas. La carne se va a pegar pero es normal para eso es el sartén para que se pegue y se forme costra en la carne y ya formada la costra la carne solita se despega. Las costras que quedan en el sartén sirven para hacer una salsa solo pones vino y mantequilla en el sartén y al final tienes una salsa riquísima y sartén casi limpio. Para la limpieza estando caliente si no querías hacer salsa echa un poco de agua al sartén para despegar lo más difícil y para dejar el sartén como nuevo límpialo con bar keepers friend. Usándolo correctamente el sartén te durará toda la vida!.

Love it - always easy to clean with no Teflon to deal with

Really good.. Durable and value for money

Product is so far lived up to all the hype in the comments. I really like it and it works just as expected.