|Color: Stainless Steel||Hardware Finish: Stainless Steel|
|Material: Stainless steel||Base/Core Material: Aluminum|
|Product Type: Sauce pan||Shape: Round|
|Enameled: No||Non-Stick Surface: No|
|Construction: 3-ply||Rounded Base: Yes|
|Induction-Safe: Yes||Oven Safe: Yes|
|Microwave Safe: No||Dishwasher Safe: Yes|
|Maximum Temperature: 500 Fahrenheit||Stove Type Compatibility: Gas; Induction; Electric|
|Lids Included: Yes||Handles: Yes|
|Eco-Friendly: No||Country of Manufacture: China|
|Capacity (1.5-qt. Size): 1.5 Quarts||Capacity (4.5-qt. Size): 4.5 Quarts|
|Capacity (2.5-qt. Size): 2.5 Quarts|
|Assembly Required: No||Additional Parts Required: No|
|Product Warranty: Lifetime|
Tell Us What You Think!Write A Review
Dan from Ashland, Oregon
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.
The MOST amazing saucpan I have ever cooked in.
matthew from Boston, MA– 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.
Excellent Quality and the Right Size
JGangemi from Montrose CA– 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.
MITCHELL from Encino, CA– Verified Buyer
Dan from Ashland Oregon– 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.
Valued Customer from Florida– Verified Buyer
Valued Customer from Washington