CalphalonTri-Ply Stainless Steel 12-Inch Omelette

The Calphalon Tri-Ply Stainless Steel 10-Inch Omelette Fry Pan has quickly become my favorite pan for cooking in the house! Its even heating ensures that food cooks perfectly every time, and the stainless steel construction provides excellent durability.Cleaning this pan is a breeze, which makes it convenient for daily use. Whether I'm making omelettes or sautéing vegetables, this pan performs beautifully and consistently.Overall, I highly recommend the Calphalon Tri-Ply Stainless Steel Fry Pan for its exceptional heating and easy cleaning. It's a must-have for any kitchen!

This pan has worked really well for my household. I had a large skillet and a tiny one-egg skillet but the size, weight and construction of this one has been the best. It heats up well and cleans nicely. The handle is great on it too.

I ordered this pan for my daughter. I visited her after it arrived, so I got a chance to try it out myself. I'm really glad other reviewers emphasized that you should preheat the pan. This is the first tri-ply pan I've used, so I would not have known that it's so important (the paperwork included in the box does address this). The cooking surface of the pan did "dis-color", but it performed beautifully. I cooked a bunch while I was visiting and used the pan nearly every day for many types of meals. It worked well and cleaned up easily. I even tried making pancakes with it. I've only ever made pancakes with a well seasoned cast iron pan at home, so I was hesitant to try the Calphalon, but it was fine. You must remove any bits of previous pancakes before putting more batter in, but you can cook even pancakes without much butter, and they came up off the pan with no trouble. I'm certainly not a professional chef, so there might be some aspect of the pan that isn't perfect, but I thought it was great. (Design - It seemed strange at first, but I ended up really liking that it has two handles instead of one long one, particularly in a small kitchen. The two handles take up less stove space than a long handle would, and you have more control with two handles. Because the pan is large, the lid is obviously also large, and I had a bit of difficulty in the small kitchen figuring out where to put the lid when it wasn't on the pan - a minor inconvenience and a function of the small kitchen, not a fault of the pan. And I really like being able to see through the lid, but I worry about the potential of its breaking. It seems pretty tough, so I guess just be careful with it.)

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.

I've used stainless for years, Tri-Ply is much better then a puck, or thick bottom and thin sides. I have an 8" Emeril Pro-Clad (made in another country), same as All-Clad (made in America) which are the best. This Calphalon Tri-Ply is almost as good. I measured the Emeril and Calphalon's pan thickness with a Micrometer, they were the same. Calphalon bottom to side radius is more round then Emeril's, making sliding the Omelette out better. The only negative point Calphalon has is, it's nice looking handle is thinner then Emeril's, making tipping the pan sideways for Omelette slide off is harder to do. Extra info: for Stainless Steel cooking which is very non-stick if done right. Never cook with higher temp. than 1/2 throttle, I usually dont need that much heat. Dry heat pan long enough. When you drop water on it, and it sizzles the pans not ready yet, the pores are opening and closing. When the water just rolls around evaporating slowly the pan is ready to cook on, get used to the warm up time. For eggs add a little oil, I prefer Coconut oil because its very healthy. For meat and Bacon, oil is your choice but not nessecary, it will stick at first so dont try to move it. After a few minutes it will release, if a little brown is left stuck to pan the heat was too high, but no problem scrape and fresh oil before the eggs go in. Clean up is easy, a scrubbing sponge works nicely. Discoloration, and burnt resin usually on the bottom flame side, I use "Bar Keepers Freind, Cookware" about once a week

Nice pan, dishwasher safe

I ordered this item because I got my daughter a Calphalon Premier Stainless Steel Sauce Pan and it is very nice, great quality. When I got this 10" skillet I thought I was ordering the same line but it is not. It's so cheap. The sides are some cheap model. It doesn't conduct the same way, and everything sticks. This is a total rip off.

stainless, scrambled eggs

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!.

Very good quality product. Very happy, but $$$

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.

The media could not be loaded.  Primer intento, se me pegó la comida así que busque videos e instrucciones de cómo usarla (hay que precalentar muy bien la sarten).Segundo intento, se me pegó la comida y se me quemó el aceite lo cual manchó mi sartén. Así que volví a buscar más videos y más instrucciones.Tercer día igual, me metí a la página del fabricante, a ver opiniones de la demás gente, porque que me pega todo? Porque dicen que no se pega?Bueno aquí está lo que funciono, después de 6 intentos fallidos, cuando al 7mo día al fin no se me pegaron los huevos:1)Sartén completamente limpia y seca.2)Se sacan los huevos del refri (cualquier comida) y dejar que se ponga en temperatura ambiente por por lo menos 15 min. Yo saco 10 minutos los huevos, luego los rompo en un plato, donde los dejo por otros 5 minutos a que se pongan menos fríos.3) cuando rompo los huevos, pongo la sartén a calentar en fuego bajo (lo más bajo que tiene mi estufa de gas), durante aproximadamente 3-4 minutos. Tiene que quedar caliente: para ver que esté caliente con una cucharita le hecho unas gotas de agua, y si el agua no se evapora sino que se hacen gotas como de “mercurio”, entonces ya está caliente. Se limpia el agua con un paño.4)Se agrega el aceite (como 1 cucharada), tiene que ser un aceite de alto humo (ósea que no se queme rápido). Y espero unos 30 segundos a que se caliente mientras balanceo la sartén para que se impregne todo el aceite por las paredes y la base.5)bato los huevos y los vierto en la sartén. Pero no los toco hasta después de 15-25 segundos para que agarren bien la temperatura de la sartén.6) Después de esto ya se pueden revolver como a uno más le guste.7) Servir y disfrutar. Y bailar de emoción de que al fin no se pega nada en la sartén... después de muchos intentos.