Rated 5 out of 5Â by JChild27 I'm In Love
I have been using the Tri-Ply Stainless 12" regularly for a little over a month and I can't be more pleased. I have done everything from eggs, to chicken, steaks and veggies. The heat conductivity is beautiful. I hope that those who've posted negative reviews due to "sticking" do some further research. This is NOT a non-stick pan folks and some technique is required. Once you learn how to properly use you're pan you will enjoy it immensely and it will show in the results! I think I'm going to make chicken piccata tomorrow night. EXCITED!
Rated 4 out of 5Â by Allan S. Very nice pan.
Great pan for the price. It's heavy, distributes heat evenly, browns things nicely, is oven-safe, and dishwasher-safe. Personally, I think the handles on Calphalon cookware are more comfortable to hold on to versus All Clad. Although this pan does not have a lid, I also like the fact that Calphalon pots and pans have glass lids rather than stainless steel lids that do not allow you to see into the pan. I've never owned any All Clad pans before, but in my opinion, I think Calphalon is a better value. I can't imagine that All Clad cookware performs so much better than Calphalon as to justify the significant (sometimes almost double) price difference between the two brands.
Rated 4 out of 5 stains
I love the tri-ply. I am a culinary student discovering the benefits of good cookware. The pan delivers the even heating as described. The handle remains cool, and I like the weight and feel. The one thing that frustrated me, when I cleaned the pan after cooking sausage patties I couldn't get the stains out. I only used a sponge and mild dish soap. I will try a product for stainless steel next. I tend to be anal-retentive about things like this. Overall I love the product.
Rated 5 out of 5Â by GEORGE V. Great Skillet!
I've only used this skillet once since I received it, but I liked how evenly it browned my chicken thighs. Then I just popped it into the oven to finish cooking. Couldn't do that with the nonstick pans I was using before. I've just taken a new interest in making sauces, and the fond left behind in this skillet will make that easier. I don't know why they call this an omelette pan, though! It is way more useful than that! (and I prefer nonstick pans for omelettes)
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