In my opinion, Calphalon Tri-Ply is just as good as All-Clad's Stainless line, except it's 3 times cheaper.With All-Clad, you're getting the same three-layered stainless steel with aluminum disk, but paying hundreds more.I was considering All-Clad for awhile, but there were two things that changed my mind.The only possible advantage of All-Clad Stainless over Calphalon Tri-Ply is that it utilizes magnetic steel, which may help if you have an induction cooktop.Add to that fact that I don't have an induction cooktop, and magnetic steel tends to be of lower quality as well.1) It just seemed insane and stupid to have to pay nearly $100 for an All-Clad lid, and that's for the LID!!Can anyone say price inflation?
2) I like the glass lids on the Calphalons, because I can then look inside without having to open the lid.
Quality of the 2.5 quart saucepan is excellent.There are big rivets holding the cool-V handle in place, and I like the feel of the handle.I tried the All-Clad analogue, and the handle just wasn't very comfortable.The size of the saucepan is just right.I was a bit annoyed that the Amazon description does not include the sizes, but this pot is about 8" in diameter, and 3.125" deep.Perfect for making sauces (duh!), sauteeing veggies, cooking rice or oatmeal, etc...The glass lid is also very nice, and actually helps to channel the moisture back inside.
The mirror finish is just beautiful; I noticed that on some of the other tri-ply reviews, people were complaining about the pot not cleaning well and giving poor ratings.Morons I say.First of all, you should be purchasing a pot because you intend to cook in it, not because you want to leave it in a museum.Secondly, if they bothered to read the directions, you can maintain the original luster just by using Barkeeper's Friend.
The pot heats up very quickly, and quality control is excellent here.Furtheremore, the tri-ply line comes with a lifetime warranty.People have complained that just because it's not made in the US, and made in China, that it is of poorer quality.Get off your xenophobic butts people; the quality of this line is excellent AND easy on your wallets.Even accounting for increased labor costs in the US, there is no reason that All Clad needs to overcharge (in my opinion).I have no qualms about purchasing cookware in China, this is quite the exemplar.
I expect to use these pots for the next 20-30 years at least.The only downside of the tri-ply line is that there isn't a greater variety of pans/pots, and it's hard to find lids for all of them.Just a caveat about the lids- the glass lid for this 2.5 quart shallow saucepan is slightly greater than 8", so it will not fit the omlette/fry pan, which is annoying.However, I checked at a brick and mortar store, and the 8-quart stockpot lid is interchangeable with the 10" omelette/fry pan, and 3 quart sautepan.But, it does NOT fit the 10" stir fry pan, arrgh!
***EDIT***:I've used this pot enough that I can comment some more on it.One feature that I especially like is that the pot is oven safe to 700 degrees F, and the lid to 450 degrees.Therefore it's so easy to mix up some batter in the pot, then transport directly into the oven, and back out.Also, it's a shallow saucepan, and the walls are just deep enough for making your favorite reduction sauce, or baking a nice apple crisp.
I've been very satisfied- also, the 'dripless' rim is great!Has prevented many potential messes so far.
Additionally, the lids enable moisture to collect, and drip back towards your food, resulting in much less dry victuals.After having also purchased the 3 quart saute pan (hard to find as an open stock since it's only in the sets now), I must add that this 2.5 quart saucepan doubles as a smaller version of the saute pan.The diameter is large enough, ~8", and deep enough to function as a saute pan, so this pair of pans is unbeatable!
A note about cleaning- after extended use, there will be tarnishing and brown blemishes (at least on my gas range).To get rid of these, do NOT use Bon Ami because it's too gentle- doesn't get rid of stains.Best way to go is Barkeeper's Friend, ($2.50 at your local supermarket), or Cameo Stainless Steel Cleaner (~$1.29).However, Cameo is more abrasive than Barkeeper's Friend, and WILL reduce the mirror polish of these pans.Barkeeper's is the way to go- remember to ALWAYS rub in a circular manner- back and forth will scratch the surfaces.
** 2nd EDIT **
I've had these pots and pans for 2 years now, and have steadily added to my tri ply collection.I'm still very pleased with them.
- They have still retained their mirror finish on the exterior.
- Cleanup is a breeze- just rub a bit of barkeeper's friend (I'd like to shake the hand of whoever invented that- best thing since sliced bread).
- The moisture channeling from the lids is very much appreciated- everything I cook is definitely juicier.
- I was amazed at the quality of material- I boiled some eggs in a pot one day, and 14 hours later, I kid you not, the water was still warm, not lukewarm, but warm!
The biggest complaint I have about the pots, and the sole complaint that I can think of, is that the handles on the lids do get a bit hot when cooking.Just do yourself a favor and grab a pot-holder when cooking.
Otherwise, I'm still very satisfied with them!
Product Description
If you are drawn to the beauty of stainless steel, yet are reluctant to sacrifice the cooking efficiency of aluminum, you can now have the very best of both worlds. A mirror polish stainless steel exterior, a heavy gauge conductive aluminum filling, and a satin finish stainless steel interior form a 3-ply disc. The disk is then formed into a pan shape, with walls and bottom of equal thickness, which allows heat to be conducted evenly. A glass lid allows you to monitor food and its domed design returns condensed moisture to foods. A stay cool handle features an ergonomic design and secure attachment. This shallow pan is good for warming leftovers, making reduction sauces and for cooking grains like rice and bulgur.
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