Product Description

The ideal omelette pan has gently sloping sides and rolled rims so that you can easily flip or slide your omelette. The Triply Stainless 10" omelette is that perfect omelette pan and offers the elegance and beauty of stainless steel with a core of highly conductive aluminum for superior results. The "Cool V" handle diffuses the heat and keeps it comfortable to the touch during normal stovetop use.

Product Details

• Amazon Sales Rank: #2890 in Kitchen & Housewares
• Color: stainless steel
• Brand: Calphalon
• Model: L1390P
• Released on: 2005-06-15
• Dimensions: 3.23" h x 10.35" w x 17.95" l, 3.10 pounds

Features

• Triply stainless steel aluminum construction for excellent heat conductivity
• Traditional omelette shape for perfect results.
• Pan is oven & broiler safe to 700 degrees F
• Metal utensil safe
• Dishwasher safe

Customer Reviews

Another great addition!
Picked up this to complement my ever-growing collection of Calphalon tri ply pans. And, like every other pan in this series, I have been very pleased! Sautees, cooks, fries great. The 8" omelette pan is ok for one person, the 10" pan is great for a family. In my opinion, the 12" fry pan is much too large, so this 10" is just right. Additionally, the 3 quart saute pan lid will fit this pan (check my other reviews of the tri-ply series).

To the person who complained that "used it only once and its interior surface has discolored already." I cook regularly on a gas range, and it takes me several weeks before it starts to get discolored. That statement is like the iPod lawsuit of the guy suing Apple for hearing loss- of course your pans will get dirty with usage, it's not magic. Just remember, use Barkeeper's Friend and a Dobie pad (sponge encased in nylon net) to keep the luster!

Lastly, to the person that complained that these are not of the same quality as All-Clad, I don't see what the difference is. Compared with the All-Clad Stainless line, both use the same tri-ply on sides and bottom with aluminum core. The difference is that AC uses a metal that works better on induction ovens (magnetic), albeit is of worse quality than non-magnetic metals.
If you want to pay for overpriced All-Clad, go right ahead- the only one losing is you and your wallet.

Happy cooking!

** 2nd EDIT **
I've had these pots and pans for 1.5 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!

A practical pan for everyday cooking!
I bought this pan for the hope of having a great stainless steel pan for everyday cooking and I am glad I did. It is very practical to use for quick cooking, it distributes heat evenly and quickly yet the handle doesn't heat up and it's user friendly since it's not heavy. I love using it in searing meat and cook the sauce after searing the meat in the pan. It is a very good buy that's why I bought other sauce pans with the same tri-ply material by Calphalon.It's a kitchen basic if you love to cook!

Great pan!
This is a wonderful pan for any chef, if used correctly. Forget what you know about teflon. Start over. Remember that when sauteing food nothing will stick when you correctly use a hot pan with hot fat. Except maybe eggs. Use a non-stick with eggs. It's just easier. But for the rest, always let your pan heat up (over medium heat, nothing higher is necessary) then add a small amount of fat (oil, butter, lard), about a tablespoon, maybe less. Let the oil get hot and then add your item. Test it though before you commit to it. Barely dip your food (steak, fish, potatoes, etc) into the oil and make sure it gives off a nice sizzle sound. That means you are ready to cook. If it's not ready, wait 30 seconds or so and test again. Always make sure your food is patted dry before going into the pan. A piece of meat or fish that is "sweating" (wet from being out after removing it from the refrigerator) will definitely stick unless you pat it dry with a paper towel. Also make sure that your food is completely thawed. Anything still frozen will produce moisture and become wet, promoting sticking. If you've done everything correctly and it still sticks at the beginning, that's okay. Let it cook a bit. Maybe move the pan around to loosen the item, if you think it's necessary. Let the oil run around the pan, underneath the food. Just don't force it loose with a spatula or tongs. Most food that sticks at the beginning will loosen by itself when it is finished cooking. When you are finished cooking your food, you will likely see some brown bits stuck to the bottom of the pan. That doesn't mean your food stuck. That's good stuff. Great for making pan sauces! It will come right up by deglazing. Or, if you're not making a sauce, you can soak the still hot pan with a bit of soap and water for a few minutes, 5 tops, and it will come right off.

I hope that helps. Bon Appetit!