Buy Cheap Calphalon Tri-Ply Stainless-Steel 13-Piece Cookware Set From Here Now!
The Triply Stainless Steel 13pc Cookware Set offers you every pan you need for almost any cooking chore, included are 8" & 10" omelette pans, 1.5qt & 2.5qt & 4.5qt saucepans with glass lids, 3qt saute pan with glass lid, 6qt stockpot with glass and a stainless steel pasta insert that fits in the stockpot! Calphalon Triply Stainless brings you true cooking performance with an aluminum core at the heart of every pan. Heavy gauge conductive aluminum is bonded betwen two layers of 18/10 stainless steel to form a three-ply disk. This three-ply disk is then formed into a pan shape with equal side wall and bottom thickness throughout the pan that ensures quick and even cooking throughout- no hot spots! The exclusive "Cool V" handles stay cool on the stovetop, and the tempered glass lids allow for easy monitoring of the cooking process! Flared rims on all of the pans protect edges from being marred, and make pouring easier, neater and safer. Lifetime Warranty and dishwasher safe (but be aware that the dishwasher will dull the stainless surface over time). A little helpful hint to keep your pans looking their best, clean with "Bar Keepers Friend" metal cleaner and a soft sponge (this stuff is inexpensive in most grocery stores and works great on all metals!). Safe for ceramic, glass and any surface requiring a flat bottomed pan.
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Technical Details
- 13-piece set includes 8- and 10-inch omelet pans, 1-1/2-, 2-1/2-, and 4-1/2-quart saucepans with lids, 3-quart saute pan with lid, 6-quart stockpot with lid and pasta insert- 18/10 stainless-steel construction for strength and beauty; satin interior finish
- Aluminum base provides excellent conductivity for even heat distribution
- Heat-tempered glass lids resist shattering and permit food monitoring
- Oven-safe up to 700 degrees F; clean in the dishwasher; lifetime warranty
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By Sharla D. Hein (Houston, Texas)
I did a lot of looking, read a lot of reviews and made the decision for the Calphalon Tri-ply. It had all of the benefit of the cladded cookware, without the big prices of the All-Clad and designer brands. The 13 piece set is a good starter. I added the double-boiler and the steamer. I am asking for the large stir-fry cooker for Xmas.
I have used the cookware for about 6 mos. on a glass top range and have found no issues. They clean nicely and when they spot or stain, just use some Barkeeper's Friend to bring them back to life. The glass lids are nice for seeing what's happening; however they may pose some risk if they were left on dry pan. They will have tendency to pop and creak when they come off and on the hot pans. Just take care.
Good value and good product.
By Lola (Piscataway, NJ)
For 30 years I used a great set of Wear-ever All-Clad cookware. Last month I thought it was time to update so I read on line and visited the store to see quality first-hand.
I purchased the Calphalon stainless steel Tri-ply 13-piece cookware set.
Pots are very difficult to clean even with the recommended Bar Keepers and Dobie Pad. Lids are very difficult to clean due to pieced design. Everything spots these pans--oatmeal, tea, steamed vegetables.
The lid handles and pot handles get very hot. You must always use a pot holder. The pot handles slip and twist in your hand (potholder) when you are pouring anything weighty, like three cups of popcorn. Handles are poorly designed, style and composition.
One star because the food does cook and the pots were pretty.
By Nekobasu (South Lake Tahoe, CA, USA)
I have a set of Calphalon tri-ply cookware that I purchased in 1996 when I got married. It was all made in USA back then, which was the biggest reason I felt I could trust it. For some reason, Calphalon's web site incorrectly states that tri-ply was introduced later. That's not true. The line was later re-engineered to use less metal and for lower quality standards in order for manufacturing to be outsourced to China. Look on the packaging for tri-ply products in your local Macy's, Williams-Sonoma, or other store that carries it. It's now made in China.
One very noticeable difference is that the old lids have thick handles. The thinnest part of the cross-section of the top center of the old lid handles is about 3/8" thick. The same cross-section of the new lid handles is 3/16" thick at most. In addition, the seam at the spot weld where the metal rim is joined to itself is very smooth and unnoticeable unless you specifically look for it. On the new lids, the same spot weld joint is offset about 1/64" and is obvious to the casual observer. You might think 1/64" is small, but when you consider that the same joint on the old lids is aligned to within less than 4/1000" (less than the thickness of an average human hair), it's way off.
Another difference I've noticed is that the pots and pans feel lighter that than the old stuff. This means that there is less metal, which translates into less even heat for cooking, and a greater chance of warping.
For some very stupid reason, when the tri-ply cookware was re-engineered for Chinese manufacturing, someone got the "bright" idea to change the shape of the pan and lid rims. That way, if I buy additional pieces of tri-ply for my kitchen, the pans and lids are incompatible with my existing tri-ply collection. The Chinese are becoming increasingly wealthy. The day will come; maybe in another 10-20 years; when manufacturing will get re-outsourced to Africa. The Chinese are already doing this themselves. At that time, you can trust Calphalon to re-engineer the tri-ply line again for even less metal and lower quality. You can be sure that it won't be compatible with what was made in USA or China either. Caveat emptor.
If I were starting out all over again on purchasing a cookware set I plan for my grandchildren to inherit, I would look for an American or European manufacturer that continues to make products that are compatible with what they manufactured at least 50 years ago and still produce in the original country of origin. You never know when you might wish to add to your collection or replace something that got damaged, was lost during a move, or never got returned by someone who borrowed it.
I was about to spend over $500 on additions to my Calphalon tri-ply set, including a 12" wok with covered lid, stock pot, pasta insert, a 3QT chef's pan, a set of every size of shallow sauce pan, and more. I already have every size of regular sauce pan, skillet, and saute pan, plus a lot more. The in-between size of the shallow sauce pans would have been a perfect addition. Since the lids and pans are incompatible with what I already have, I just bought a 1QT sauce pan (there is no lid in its size) for $30, and called it good. I can live with my existing collection, so that's what I'll do instead.
By the way, I wrote twice to Calphalon regarding the incompatible lids, and all they did was send me automated responses asking me if my issue was resolved. They never did address the issue.
The only reason I gave Calphalon a full three stars is because it's on a par with pretty much everything else getting cranked out of China these days. Let's hope and pray that there is no lead or mercury in the metal. In the USA, lead is commonly used in alloys to enhance machinability, but not for anything that may come into contact with food or would be put on or in a human, like jewelry, surgical tools, and cookware. Outside the USA, mercury could also be used for the same purpose. The Chinese have already demonstrated that they have no problem putting melamine in infant formula and lead-based paint in childrens' toys. Don't put it past them to use a stainless steel alloy that has lead or mercury in it. For those who don't know, stainless steel is an alloy.
By Austin Hastings (New Jersey, USA)
This is a fantastic product, which I fully intend to buy. I find it incredibly offensive (and possibly actionable) that Amazon lists the "List Price" of this set at $820, announcing that you save 51% by paying only 399.95. In fact, the manufacturer's website lists the MSRP as 399.99 -- buying from Amazon would save 4 cents on a $400 purchase, or 0.0001 (0.01%) off the "list" price.
Thanks, Amazon, for lying to your customers.
By Dr. Elaine O. Chaika (Eastern New England)
We bought the Calphalon Tri-Ply stainnless over 4 years ago, and, while we were buying, added to the basic package. We have both large and small saute pans, large and small fry pans, 8 quart soup, and every size of saucepan plus the double boiler insert (which I rarely use, since I have a melt setting on my range.) Since our cookware has to be displayed on racks in the kitchen, it must be bright and shiny with no spots, stains, or discolorations, and since I am very crabby if my pan fried foods are not all evenly browned and/or take a long time to brown, ditto bringing water to a boil, I demand a lot from my cookware, although I am not a professional chef. Furthermore, I loathe scrubbing pots (or anything else), so it is esential that my cookware go into the dishwasher and come out sparkling. The Calophalon Tri-Ply passes all my tests. The directions that came with the cookware said to heat a fry or saute pan until the top edge feels hot to the touch, then to put in oil. Doing that not only decreases the amount of oil you need, but pieces of coated fish or potato latkes, or anything else brown up quickly and perfectly evenly. There is no problem of having center pieces dark brown and those at the side almost white. When I'm through frying, after putting the food on a platter, often I deglaze the pan easily by splashing a little wine into the hot pan and immediately scraping the fried up bits left behind, and letting it cook a minute, giving me a simple sauce to pour over food. For things like crepes or latkes, which you don't want a sauce on, cleanup is still no problem. I let the pan cool down for a few minutes, then spray the interiors thoroughly with Dawn Power Booster before putting them in the dishwasher. For boiled food, of course, I just put the pots in the dishwasher and for thick sauces, like caramel, I just pour a little Dawn in the pot and let it soak in water a while, and then put it in the dishwasher. Most pots come out shining and spotless, but if there are any spots or discoloration, a quick shine with a soapy steel wool pad usually makes them gleam. If the pot still isn't up to my standards of perfection, I shake a bit of Bar Tender powder, especially on the pan bottom. Then I run over the bottom in a circular mmotion maybe two passes at the most, and that does the trick. All of my pots look brand new. Given the ease of maintenance plus the rapidity and evenness of cooking, I can see no reason for anything more expensive. I could have bought All-Clad when I bought the Calphalon, but it was double the price, and holding the pans side by side, I could see no reason for that expense. I didn't like the design of the Cuisinart, so didn't buy them, although I'm sure they're fine. That brings me to the final thing about the Calphalon, its design. The pots have a very pleasing curve shape, and the handles are hefted so that they're easyy to pick up and carry, even with food in them. They are also very sturdy. I also happen to like the glass covers, which are pleasantly domed, but some people might prefer an all metal lid. The glass shines up beautifully in the dishwasher. Finally, beware of stainless that has only an aluminum bottom instead of a complete aluminum core. The tri-clads cook more rapidly and evenly than a pot with only stainless for its sides. Also, there is very expensive tri-clad copper core cookware with an unclad copper bottom. Those can't be put in a dishwasher, and, having had a set of copper bottom pans, I know that it takes a lot, and I do mean a lot, of cleaning and polishing to keep the copper untarnished and unstained. I don't know how much faster copper heats up than aluminum, but I do know the Tri-Ply over aluminum hears up evenly in a matter of seconds on a smooth top range.
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Buy Calphalon Tri-Ply Stainless-Steel 13-Piece Cookware Set Now