Calphalon Tri-Ply Copper 3-Quart Chef's Pan with Stainless Lid
by Calphalon

List Price: $80.00
Category: Kitchen
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Product Summary

• 3-quart che's pan for reducing sauces, cooking vegetables, warming leftovers
• Brushed copper exterior; 18/10 stainless-steel interior
• Heavy-gauge aluminum core for excellent cooking results
• Cool-V stainless-steel handles; snug stainless-steel lid
• Oven-safe to 450 degrees F; lifetime warranty

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• Calphalon 4-Piece Nylon Utensil Set

Kitchen and Housewares Reviews of Calphalon Tri-Ply Copper 3-Quart Chef's Pan with Stainless Lid

Customer Review: Big brother to the Cuisinart 2Qt copper pan
Summary: 5 Stars

The copper exterior of the Calphalon line is more of a brushed finish than Cuisinart or All Clad pans, as one reviewer noted, but after several Months of use, it makes no real difference, as occasional scrubbing with any of the standard copper cleansers make them all look the same from the outside. That is to say that they all have that extra something to their look that no other material can duplicate. It's not too often that something that looks so good IS so good. Copper cookware is that something.

By the way, someone here remarked that aluminum is almost as good a heat conductor as is copper. I'm sorry, but that is not the case. Copper conducts heat about three times as well as aluminum, which conducts heat far better than stainless steel. That's pretty incredible, and it's also one reason why copper cookware is such a wonder to behold in the kitchen. The idea behind a copper outer layer is to spread the heat from the range or oven quickly to all points of the pan or pot. The aluminum core is a convenient way to offer mechanical stability to the structure while keeping the wonderful (from a food reaction and durability standpoint) stainless steel cooking surface as thin as possible.

Stainless steel alone can make an easy to clean pan that will perfectly burn your food every time you cook with it. Adding copper to the outside of a thin stainless interior will give you all of the benefits of the non reactive, durable stainless cooking surface, and add even heating and pretty quick response to changes in burner setting. Unfortunately, such a pan is still easy to dent and deform. Adding a layer of aluminum between the two other metals keeps pretty much all of the good properties while making it easier to stick the metals together, and making the entire mess a whole lot stronger.

Pure copper is by FAR the best pot material from a thermal standpoint now that we have real control over our stoves. Copper reacts with many foods, so a hand applied tin coating on the cooking surface "kicks it up a notch", but is still reactive with a few foods, and offers the scratch resistance and durability of shoe leather. There are some rare offerings of pans made with a copper exterior bonded directly to a thin stainless cooking surface. They perform marginally better than the All Clad/Cuisinart/Calphalon tri-ply pans, but they are not nearly as resistant to use and abuse.

That's pretty much the scoop on copper cookware. It looks great, cooks better than most anything else, and the tri-ply stuff will take abuse for generations without intensive care. The three major brands offered on Amazon are all of similar quality. I prefer the cooking surface of Cuisinart to the other two, but Calphalon also offers a reasonable price. I have pans from all three companies though, as each offers one or two designs that the others lack. This pan will get along just fine with anything else on your rack.

Description of Calphalon Tri-Ply Copper 3-Quart Chef's Pan with Stainless Lid

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