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Calphalon Tri-Ply Stainless-Steel 13-Piece Cookware Set

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Brand: Calphalon
Category: Kitchen

List Price: ~~$820.00~~
Buy New: $346.00
You Save: $474.00 (58%)

New (7) from $346.00

Avg. Customer Rating: 4.5 out of 5 stars

29 reviews
Sales Rank: 2732

Color: Stainless Steel
Shipping Weight (lbs): 35.1
Dimensions (in): 25.5 x 14.3 x 13.3
Legal Disclaimer: You may return or exchange merchandise purchased from Macy's @ Amazon by mail only. Certain items are covered by warranty as indicated. To obtain a copy of the warranty prior to purchase, please write to: macys.com Customer Service Dept.; P.O. Box 8215; Mason, OH 45040; Small Ticket Department-Warranty;

MPN: LS13
Model: LS13
UPC: 016853025800
EAN: 0016853025800
ASIN: B0006U655S

Release Date: May 15, 2005
Availability: Usually ships in 1-2 business days

Features:

•	Includes 8- and 10-inch omelet pans, 11/2-, 21/2-, and 41/2-quart saucepans with lids, 3-quart saut� pan with lid, 6-quart stockpot with lid and pasta insert
•	18/10 stainless-steel construction for strength and beauty; satin interior finish
•	Aluminum base provides excellent conductivity for even heat distribution
•	Heat-tempered glass lids resist shattering and permit food monitoring
•	Oven-safe up to 700 degrees F; clean in the dishwasher; lifetime warranty

Accessories:

•	Calphalon Tri-Ply Collector's Edition 12-Inch Everyday Pan with Lid
•	Calphalon 7-Piece Mixed Utensil Crock Set
•	Calphalon Tri-Ply Stainless Collector's Edition 10-Inch Stir Fry Pan

Similar Items:

•	Calphalon Contemporary Hard Anodized Collander
•	Calphalon Tri-Ply Collector's Edition 12-Inch Everyday Pan with Lid
•	Calphalon 7-Piece Cooking Utensil Set
•	Calphalon Double Bonus Slow Cooking Set Gift with Purchase
•	Calphalon Tri-Ply Stainless Collector's Edition 10-Inch Stir Fry Pan

Editorial Reviews:

Product Description
This good-looking 13-piece set has all the components you need to make a variety of scrumptious meals. Combining the beauty of mirror-polished 18/10 stainless steel with the superior performance of highly conductive, heavy-gauge aluminum, the core in this cookware set spreads heat evenly and responds to temperature changes quickly. Cool V handle design ensures handles stay cool on the stovetop. Flared rims protect edges and make pouring easier, neater and safer. Satin finish interior. Set includes 8" and 10" omelette pans, 1.5-quart, 2.5-quart and 4.5-quart sauce pans, 3-quart saute pan, 6-quart stock pot and 6-quart pasta insert. Lifetime warranty.

Customer Reviews: Read 24 more reviews...

5 out of 5 stars

A Superb Set June 23, 2008
2 out of 2 found this review helpful

I did an enormous amount of research on pans when I wanted to register for a set for my wedding. I have begun to cook a lot in the last few years, but could never afford to splurge on a great set for myself. I had always used nonstick in the past, so I was originally going to go with the Contemporary nonstick set. That is, until I started reading about the health hazards, which I had never realized. When I decided that stainless seemed the healthiest way to go (not to mention the smartest if I wanted to be able to make yummy pan sauces), I decided to go with the Contemporary stainless (I immediately ruled out Allclad because I could not justify asking people to spend that kind of money on me). I saw the tri-ply set on websites, but it never looked very appealing to me, so I never paid it much attention. I'm not going to lie, I wanted pans that would not only cook well but were nice to look at. But one day I was in a local retail store and saw the triply set in person. The pictures really don't do it justice. They are BEAUTIFUL with their sleek exterior and glass domed lids. Suddenly I started paying attention to these truly gorgeous pans. When I compared the 13 piece set to the 10 piece contemporary, it was pretty much a no-brainer. For $100 less you get more pieces that both cook equally well since they both contain a full aluminum core. Cooking with them has been an absolute joy. They really do heat fast. I have had to train myself to set the temperature lower--I learned the hard way when I managed to burn chicken on barely over medium heat! They also cook very evenly. I really do taste the difference. I particularly like the 4 1/2 quart saucepan. It comes in handy so much more than I thought it would when you make something that is too much for the ever-used 2 1/2 qt., but seems too little to have to drag out the big stockpot. I really put these to the test when I tried scrambled eggs. Using one of the fry pans, I kept the heat pretty low and let the butter heat up. Voila! It may as well have been a nonstick pan! That's how perfectly the eggs slid off. I can't wait to try more and more recipes using these. They are such a delight to cook with that I look for things to make every chance I can get. I would recommend these hands down to anyone. You're getting the same quality as Allclad (it's the exact same material and construction!), but so much more for your money! Plus, they are beautiful to look at and they cook quickly, evenly, and wonderfully.

The best part of all is that the cleaning is so easy. In my opinion, it hasn't been any harder to wash these than it is to wash non-stick. Barkeeper's Friend has really been a lifesaver. After my chicken burning incident, my pan had a whitish film all over it that was very unattractive. A few circular strokes with a damp cloth and Barkeeper's, it looked brand spanking new again. Some might think that it's a lot of work to keep stainless steel clean and looking nice, and that something like teflon is a lot more convenient. Convenient, yes, but if cooking and good tasting food is really what matters to you, then a little extra polishing and cleaning now and then is a small price to pay for a true quality product. Like another reviewer said, stainless steel requires a lot of appreciation to really understand what this cookware can do. It can do things that no teflon pan can do! You absolutely cannot go wrong with these. Buy them now!

5 out of 5 stars

No Complaints! June 18, 2008
1 out of 1 found this review helpful

We bought this set about 4 months ago after thinking and researching the purchase for about a year. Today, we couldn't be happier. Frankly, WE LOVE THEM!

Pros:

- Glass lids (not a feature found on the All Clads, mind you)
- Even heat distributions makes for consistent cooking.
- Handles don't get hot.
- Food cooks faster, especially true when boiling water.
- Really easy clean up (even fish!); I was actually shocked how painless clean up was. And to tell you the truth, we put them in the dishwasher and they look fine. If we want them looking really spiffy, we use a little barkeepers friend.
- Speaking of looks, they are so very attractive!
- Sturdy construction. Heavy, but not excessively so.
- Great price (bought them from another retailer with a 20% coupon and a free $50 gift card bonus that we used on the same transaction).

Cons: Um? Honestly, none!

Good luck and happy cooking!

4 out of 5 stars

Manufacturer's Listed Price June 7, 2008
Calphalon's website lists the 13-piece Tri-ply set with a suggested retail price of $399.99, not $820!

5 out of 5 stars

The best ever!! March 19, 2008
1 out of 1 found this review helpful

Prior to getting this set, I decided to try one pan. So I got the everyday pan first. I liked it so much, I bought this set. So far no problems with sticking even when heating cream sauces and other thick foods like chili. When using the fry pans, it's important to preheat before adding the oil, and heat the oil before adding the food. Use a heat level less than you would use with other pans. On my gas cooktop, I use medium to medium-high heat. Cleanup is a breeze with nothing but dish soap and water. I use the barkeepers friend cleaner to keep them shiny. I have one pan that is the Calphalon Contemporary and that one seems to have yellowed on the outside after a couple of uses, but I haven't had that happen to any of the Tri-ply cookware. In my research I found out that the TriPly is one of the only sets that has 3 layers of stainless and aluminum on the sides as well as on the bottom. Most have it only on the bottom of the pan. The layering helps the pan to heat quicker and to hold the heat better.

This wonderful cookware and I am completely happy with it. I would recommend it to anyone. This will probably be the last set of cookware I will ever have to buy.

4 out of 5 stars

From Novice to Semi-expert March 6, 2008
15 out of 16 found this review helpful

My wife and I now enjoy cooking with fewer concerns and better cooked food while using attractive cookware. We were extremely disappointed in our Caphalon hard anodized pans that we purchased about 4 years ago and soured on non-stick/hard anodized from the experience. I also read on Consumer Reports that fumes from an overheated non-stick pan can kill pet birds, so for peace of mind, we decided against replacing our set with another non-stick set. We firmly set out to purchase a stainless steel set that we felt was a fair value, but would also last us a great deal longer than 4 years.

We had narrowed our choices down to the Emerilware from All-Clad, the Caphalon Tri-Ply, and the Cuisinart Multiclad. We eliminated the real, Made in USA All-Clad because of price. I don't consider pans to be family heirlooms and thus don't need them to last so long that I can hand them down to my grandchildren. A set of All-Clad's would've cost nearly 4 times as much as my budget would allow. I also eliminated the Cuisinart Chef's Classic because we didn't feel like it would last us as long as we wanted. I did recommend that set to my single sister however and she's very happy with it thus far.

Both the Cuisinart Multiclad and the Caphalon Tri-Ply are entirely wrapped in an aluminum core between two layers of stainless steel (Tri-Ply). However, the Emirilware only has aluminum disks on the bottom of the pans. We eventually eliminated the Emirilware for this reason. The Caphalon and Cuisinart have mostly similar pieces in the set. There are two main differences between them. The Caphalon has the pasta insert while the Cuisinart has the steamer insert. I personally prefer the steamer insert over the pasta insert. The other difference is in the covers. The Caphalon has glass covers while the Cuisinart is all stainless steel. My preference here is glass covers.

Our final choice was the Caphalon set because I actually got to look at them and was able to use a 20% off coupon at a local retailer. Though they also sold the Cuisinart Multiclad, I had to order it and they did not have it on display. I honestly think I would have been happy with either set. They both met my price point, quality requirements, included the pieces I wanted (the saute pan was a must!), and were high grade stainless steel. My only real concern at this point, was how to use and care for stainless steel pans in general.

After reviewing care and use instructions from All-Clad, Caphalon, Cuisinart and other internet sites, I wrote up a little document for myself as reference. Some of my notes may seem obvious to some, but they weren't to me since I was neither an avid cooker nor experienced using anything but non-stick pans. I have included the notes below to share with everyone. If anyone has anything to add or corrections, please feel free to comment.

Stainless Steel Care and Use
=====================
USAGE:
High heat only when boiling water or reducing liquids.
Medium heat for saut�ing, frying, or stir frying.
Low heat for warming or simmering.
Every oven is different so test the heat settings to determine correct cooking temperatures, starting with lower heat.
Preheat the pan 1-2 minutes on low before cooking or to the temperature you intend to cook at. Never preheat on high to heat faster.
Bring liquids to a boil first before adding salt to prevent salt pits and spots.
Use oils or butter to prevent sticking, such as when frying.
NEVER use aerosol cooking sprays. They leave a gummy residue that is difficult to remove completely, causing food to stick.
NEVER store food in pans after cooking.
WASHING:
Let pan cool before washing to prevent warping.
Hand washing after soaking is preferable using a soft cloth or a clean Dobie pad and dish soap, drying immediately.
Never use oven cleaner, baking powder, chlorine bleach, ammonia-based cleaners or other abrasive or caustic cleaning agents.
STAIN REMOVAL:
Hard water can leave white or chalky spots/residue. Take 1 part vinegar to 3 parts water and reach a boil. Remove from heat and let cool then wash normally with a cloth or clean Dobie pad and dry.
To remove burned on food stains, soak enough warm soapy water to cover the stain for 1 hour. Boil the soapy water for 10-15 minutes. Let water cool to the touch and scrub with clean Dobie pad. Wash again with soapy water, rinse, and dry. Repeat for stubborn residue.
Barkeeper's Friend or Bon Ami can be used as well by first immersing the pan in warm water. Follow directions from cleanser. Rub in circular motion from the center outward. Wash in hot soapy water and dry immediately.
Exterior can be cleaned using Barkeeper's Friend or Bon Ami and a soft cloth or clean Dobie pad then rinsing in lukewarm water.
Clean diligently after each use and before reusing as stains or stuck on foods can be more difficult to remove upon reheating.

After a few weeks of use and care, here are some of my observations. After the first use, stainless steel will NEVER, EVER look like they are new. I don't care what anybody says. They begin to show wear almost immediately. I believe that the Dobie pad has actually caused tiny little scratches on the bottom of the interior and exterior of the pans, sort of like the tiny swirls in the paint job you see after washing a car. Cooking is much faster than non-stick pans and requires much less heat. The pans also seem to cool faster. I burned my food the first couple of times while finding the right cooking temperature. Food definitely sticks to the pans far more than non-stick, BUT, if you soak it for a little while, it is rediculously easy to clean. Barkeeper's Friend is a savior and will clean off almost anything off the pans. Rainbowing, is a part of life with stainless steel cookware. If you cannot deal with it (and I wouldn't blame you) then you may want to look at other types of cookware. I know I probably couldn't convince my parents to give up their non-stick T-Fal set.

In summary, I don't think that you can really go wrong with the Caphalon Tri-Ply or the Cuisinart Multiclad. At this point, it would come down to whether you prefer a pasta or steamer insert or glass or steel covers. With promos and coupons, I only paid about $30 more for the Caphalon over the Cuisinart set. If you're like me, you may also want to actually look at the cookware in person. As a first-time stainless steel cookware owner, I had to learn and re-learn a lot of things about using and caring for them. Thus far, it has been worth it. I feel like I'm almost a semi-expert on stainless steel by now. I find myself also thumbing through our cookbooks for the first time, wondering which pans I can use to try cooking new meals.

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