Triply Stainless Steel 8-Inch Omelette Fry Pan

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.

The best pan I have ever owned. Made the switch from "non stick" to stainless steel. I've prepared everything from delicate sunny side up eggs to sirloin steaks on this pan with zero issue. It does take a little know how to use stainless steel pans. First, you MUST preheat. Google "Mercury ball test" to see how this is done. On medium heat on an electric coil range I've been able to hit that heat point at under 3mins. Then, depending on what you are cooking, add your oil. Your fattier meats need no oil. Chicken, fish, eggs all need oil. As do veg. Use a good, quality oil. NEVER NON STICK SPRAY! Extra virgin olive oil has a low smoke point, and will burn quickly. Veg, canola, grapeseed, peanut, and my favorite, coconut oil works beautifully. Not everything you prepare needs to be at such a high setting. Sauces could be started lower. It all depends on your stove. Wash with warm soapy water. To remove discoloration or stubborn sticky, barkeepers friend! I prefer the liquid form as opposed to the powder. Scotch bright blue to scour. If something is really stuck, place back on stove with water and bring to a simmer. Using a spoon or turner, "scrape" the bottom, then wash as normal. Though they are dishwasher safe, I recommend hand washing to keep its luster. DO NOT STACK THEM ON TOP OF ANOTHER. This will void the warranty as it will scratch the cooking surface of the pan. Scratches are a part of cooking, so small, surface ones occur. However, stacking can cause deep gouges that will inhibit its non stick qualities. Rubbermaid sells a pan organizer for 11$ sold on Amazon. As always, mise en place! Get your ingredients ready ahead of time, because once the oil is in the pan, it starts to break down! Hope you enjoy this pan as much as I have. I've included a pic of the pan after cooking 2-3meals a day in it over the last 2 weeks.

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.

Very high-quality product. It is a joy to cook in.

We have been using Calphalon pots, pans and accessories for over 20 years. I wanted a smaller pan for example grilled cheese. I dabbed a bit of EVO and proceeded to cook a sourdough and cheddar grilled cheese. I have done this exact process with my larger Calphalon pan hundreds of times. When the grilled cheese was done, I put the pan in water with dawn, bubbled up the water and let it sit. Normally a sponge cleans everything off. Well, we tired everything to clean this new 10" Calphalon and short of using sandpaper (joke) we gave up. It also arrived in the mail with a small edge dent but hey as long as it worked like our older larger calphalon pan, there would be no worries. In summary we used this pan once and after lots of soaking and cleaning, we could not get the new 10" pan clean. Never again will we buy calphalon products. My family owned and operated a restaurant for decades. All of us cook.

A+ pan. It's heavy enough and fries and sautes perfectly. Quality product. I replaced all my non stick frying pans. Food does not stick if you heat it a little before hand and it cleans up beautifully.

One evening after work, I threw this on the stove to make a quick dinner and didn’t feel like dealing with uneven cooking. As it heated up, I noticed right away everything was cooking at the same pace across the pan instead of having hot spots I had to work around. I’ve used it a bunch of times since, and it’s been consistent no matter what I’m frying. Nothing really sticks around afterward either, so cleaning it up doesn’t turn into a whole extra task. It’s become one of those pans I reach for without thinking because I know how it’s going to behave.

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

Si lo que quieres es un traste útil este lo es puedes hacer todo y cuando digo todo me refiero a todo horno, freír, azar, cocinar, al vapor etc. como sugerencia al para su limpieza dejar remojar con un poco de agua caliente.