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jcpenney.com | Calphalon® Tri-Ply 3-qt. Stainless Steel Chef's Pan

Calphalon® Tri-Ply 3-qt. Stainless Steel Chef's Pan

web ID: 7823147
online
PRODUCT DESCRIPTION
Covered chef's pan offers you gourmet results with superior heat distribution to prevent scorching.
 
  • combines the beauty of stainless steel with the superior performance of aluminum
  • polished, stainless steel exterior with satin-finished interior
  • designed with 3 layers to ensure even, consistent heating
  • induction-capable
  • convenient stay-cool handles
  • stainless steel/aluminum
  • oven safe
  • broiler safe
  • dishwasher safe
  • imported
Shop Calphalon Cookware at JCPenney
Rated 5 out of 5 by from Perfect Induction Pot for cooking Rice, Vegetables, 3 quarts of anything. Easy to clean stainless steel. Very happy with this product. Perfect Induction Pot for cooking Rice, Vegetables, 3 quarts of anything. Easy to clean stainless steel. Very happy with this product and JC Penneys for competitive pricing and quality products.
Date published: 2017-01-16
Rated 5 out of 5 by from Just like a mini Wok! I had been using this Chef's pan for the past 4-5 years. It's excellent, don't stick and easy cleanup. When you have a small amount of food to stir fry, this is better than a Wok.
Date published: 2013-09-11
Rated 5 out of 5 by from Most used pan in my kitchen! I've had this pan for about nine years and love it. I use it for most everything. In fact I usually have it sitting on the stove ready to use. The glass top is bonus.
Date published: 2013-09-10
Rated 5 out of 5 by from Great for having just one pot Can use for frying, stir fry without things going everywhere, and making soup, sauce and all the different stuff. A bit heavy but heats up in decent enough speed. Not too hot Not too Cold
Date published: 2014-09-30
Rated 5 out of 5 by from A favorite for so many things! I love this pot for sauces, rice, risotto, steaming, and usually grab it over others due to the size and rounded sides. You won't believe how easy your sauces whisk up - with the rounded shape nothing is lost in that corner edge you find at the bottom of a traditional sauce pan. I like the glass lid so I can see what I'm cooking. Easy to clean with a little hot water while the pan is still warm - everything releases easily. Never need to turn up the flame more than about medium as it heats up quickly. A GREAT pan for many things. If you're not buying a whole set of tri-ply, I recommend this chef's pan, the 10 inch omelette, the 12 inch saute, and the 8 qt. to get you by. A small 1 qt is also nice to have for smaller sauce quantities.
Date published: 2011-07-04
Rated 5 out of 5 by from Perfect for sauces Although called a "Chef's Pan," the classic pan that this comes closest to is the saucier. It's shorter and wider-mouthed than a regular saucepan of the same capacity, and the curving sides mean you can use a whisk for stirring without any sauce "hiding" in an unreachable corner as might happen in a saucepan. It's a bit specialized, but I find it the best tool for some tasks.
Date published: 2014-09-26
Rated 2 out of 5 by from Shape not good, out of balance Other reviewers like the curved shape of this pan but I find several problems with it. It is very hard to find the right shape of spatula to make a sauce in this pan as there is the flat bottom and then the sides which have an inconsistent curve to them. Plus the bottom is very small so I can't use it on a front burner as too much of the burner is exposed, and the back burner is awkward for making sauces. And don't get me started on the handle. It is much too short for a 3 quart pan or else it should have a handle on the other side as well so you can pick it up safely. Buy a pan with straighter sides. I wish I had!! It looks pretty but badly designed all around.
Date published: 2012-12-07
Rated 5 out of 5 by from Finally bought good cookware We received one of these pans in a set we purchased and loved it so much we wanted a second one. My husband (who does most of the cooking) and I have been really impressed with this cookware.
Date published: 2012-04-13
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