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Tri-Ply Stainless Steel Saucepan with Lid by Calphalon

$81.95  - $129.95

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Extended Holiday Return Policy!

Don't sweat the holidays with our extended return policy. You'll have until 1/31/2016 to return purchases placed between 11/1/2015 and 12/25/2015. Just log into My Account to fill out our self-service return process. *Please note, you will be responsible for return shipping costs. If you receive an item that has a problem, please report the issue through My Account. Learn more.


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Based on 8 reviews

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  5.0 stars
perfect size for smaller meals from Colorado on 04/30/2015 – Verified Buyer
this pot is perfect for smaller meals such as soups or sauces. I love it. glad I purchased this one! Pros: stay cool handle that is easy to use! Cons: no cons
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  5.0 stars
The MOST amazing saucpan I have ever cooked in. from Boston, MA on 12/20/2011 – Verified Buyer
The sleekest most ergonomic design! Light weight but sturdy, evenly and is a breeze to clean. From sauces to rice, soup to stew best money I have ever spent on a piece of cookware, any cook, pro or amateur will appreciate the quality of this item.
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  2.0 stars
Not Impressed from Ashland, Oregon on 11/22/2010
After always using Polytetrafluoroethylene coated aluminum pans my wife convinced me that we have to stop using Polytetrafluoroethylene (PTFE) because of the toxicity. So that leaves Scan Pans (which are overpriced), or stainless steel. So after searching high and low, I purchased Calphalon tri-ply pans. So many SS pans are so thin they would dent the first time you dropped one, and most of them don't have glass lids (why?). But these are well made, they have glass lids, and they look nice. But man are they heavy. I can't say much for the ergonomics of the pan handles either. If it weren't for my wife, I would go back to non-stick aluminum cookware (I think the PTFE fear is over-rated). But we're living toxin free, so we torque our wrists every time we pick one up. Or use both hands to pick one up with anything it it. I also can't say much about the heat distribution. They definitely take longer to heat up than aluminum, and it's more difficult to modulate the temperature when frying or sauteing. Because they take longer to heat up, there's a tendency to turn the heat up too high, so that by the time they catch up with the flame, they're too hot. And then they take longer to cool when you take them off the flame, or lower it. So you it's easy to scorch or burn if you're not careful.
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  5.0 stars
love it from Encino, CA on 12/04/2011 – Verified Buyer
just great
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  5.0 stars
Excellent Quality and the Right Size from Montrose CA on 04/25/2011 – Verified Buyer
This is an excellent size for small needs and the quality and appearance are great. I am glad I found it online, because this size is hard to find in the store.
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  3.0 stars
Pretty Good from Ashland Oregon on 11/28/2010 – Verified Buyer
I don't understand why the design of things like cookware are subject to the whims of fashion. Who decided that pot handles are now supposed to be curved and angled up from the pan, instead of flat and an more of a right angle to the pan. I could explain the physics and human anatomy behind why this is a bad design, but all you have to do is fill the pan with something and try to pick it up to see why it's a problem.
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  5.0 stars
from Florida on 10/29/2012 – Verified Buyer
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  4.0 stars
from Washington on 02/04/2013
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