Product Details

• Amazon Sales Rank: #245723 in Kitchen & Housewares
• Brand: Calphalon
• Model: T5003
• Released on: 2003-01-15
• Dimensions: 4.60" h x 11.00" w x 19.40" l,

Features

• Copper exterior and aluminum inner core combine for superior conductivity and precise cooking control
• Brushed copper exterior complements both traditional and contemporary d?cor
• Fine-satin brushed stainless steel interior maintains its like new appearance through years of daily use
• Ergonomically designed Cool-V long handles for cool, comfortable stovetop cooking
• Precision fit stainless steel covers seal in heat and moisture; lifetime warranty

From the Manufacturer
Introducing Calphalon Tri-Ply Copper.

A Classic for Today's Kitchen

Precision crafted to deliver the premium performance you expect from Calphalon cookware, Calphalon Tri-Ply Copper unites centuries-old culinary tradition with distinctive style. Featuring graceful curves and a stunning combination of expertly finished metals, Calphalon Tri-Ply Copper is as beautiful as it is hard-working. It will satisfy your eye for fine design as well as your appetite for fine food.

Each piece of Calphalon Tri-Ply Copper cookware is carefully crafted from three different metals--each with its own special benefit in the kitchen.

Calphalon Tri-Ply Copper cookware's brushed copper exterior not only brings lustrous warmth and classic beauty to your home. It also contributes to the superior conductivity and cooking performance of each pan. (Copper is among nature's best conductors of heat.) Calphalon Tri-Ply Copper pans feature an inner core of pure, heavy-gauge aluminum. Aluminum is another highly conductive metal--and the thicker the aluminum, the more conductive the pan. Together, copper and aluminum guarantee quick searing, beautiful browning and the precise cooking control you need to achieve spectacular results in the kitchen.

Calphalon Tri-Ply Copper cookware's 18/10 stainless steel interior surface is non-reactive. It won't tarnish or change color when you cook acidic foods like tomato sauce. It's also highly reflective. That makes it easy to see inside the pan--to judge color and texture changes that indicate when foods are properly cooked.

To manufacture Calphalon Tri-Ply Copper cookware, we bond these three metals together under extreme pressure into a single disk. The disk is then expertly drawn into its final shape-a vessel with equally thick walls and bottom, to ensure even heating.

Tri-Ply Copper is designed in the same spirit of simple, functional elegance that distinguishes all Calphalon cookware.

Gracefully-curved Cool-V long handles stay cool to the touch during stovetop cooking. Clean, unfussy stainless steel covers fit snugly inside the cookware, sealing in heat, moisture and flavor. Flared rims add strength to withstand years of spoon-rapping and cabinet-clashing--and make it easy to pour sauces neatly and safely without drips and splashes.

Caring for copper cookware.

How you care for your Tri-Ply Copper cookware depends on which look you love.

To keep your cookware looking bright and shiny, we recommend you use RADIANCE, the Calphalon cookware cleaner specially formulated for copper and stainless steel. RADIANCE is the fast easy way to maintain a spotless "like-new" shine.

Some cooks love the natural mellow patina that develops when copper is exposed to heat and air. If you're among them, simply wash your cookware in hot, sudsy water using a dishcloth, sponge or Dobie pad.

Always wash your pans by hand--never in the dishwasher. (Automatic dishwasher detergents contain harsh chemicals that can permanently discolor copper.) And be sure to dry thoroughly to prevent spots.

1. Copper exterior and aluminum inner core combine for superior conductivity and precise cooking control.
2. Lustrous brushed copper exterior combines classic and contemporary styling.  
3. Non-reactive stainless steel interior offers the reflective cooking surface many chefs prefer. It's brushed to maintain its like new appearance through years of daily use.
4. Ergonomically designed stainless steel Cool-V long handles stay cool on the stovetop.
5. Heavy duty stainless steel rivets secure handles for a lifetime of safe cooking.
6. Precision fit stainless steel covers seal in heat and moisture.
7. Flared rims are more durable; make pouring neat and easy.
8. Oven and broiler safe for maximum versatility in the kitchen.
9. Lifetime Warranty

What to expect when you cook with copper:
Exposure to heat, air and humidity changes the appearance of copper. You can expect copper cookware to change color when you cook with it. It may turn a deeper orange, pinkish orange, or even develop purple and blue streaks. This is perfectly normal and is not permanent. As your cookware cools, these colors will subside and a warm, mellow patina will result.

The ideal way to clean copper

Some cooks love the patina that develops when copper is exposed to heat and air. If you're among them, simply wash your cookware in hot, sudsy water using a dishcloth, sponge or Dobie pad.

To restore your copper cookware to its original bright and shiny appearance, we strongly recommend you use RADIANCE, the Calphalon polishing créme specially formulated for copper and stainless steel. Simply wipe RADIANCE on with a sponge or dish-cloth, rinse well and dry thoroughly. (Take care when drying. Any remaining water droplets can cause spots!) RADIANCE is the perfect way to maintain a spotless "like-new" shine.

RADIANCE not only returns your cookware to its original luster and color, it also prevents the gradual tarnishing that occurs when copper is exposed to normal household conditions.

The ultimate cookware/cleaner combination

Calphalon Tri-Ply Copper cookware is subtly brushed to naturally mask fingerprints, tiny scratches and other signs of daily wear. Use RADIANCE along with Calphalon Tri-Ply Copper cookware and you'll experience the ultimate in easy copper maintenance.

Other cleaning methods:

You can also polish copper cookware by making a paste of 1-1/2 cup white vinegar and 2 tablespoons of coarse salt. Apply the paste to the copper surface with a sponge or dishcloth then rinse in hot water. To remove fingerprints and other small blemishes, simply buff your pan with a soft cloth.

Customer Reviews

1st-class cookware
Tri-ply cookware is a necessity if you own a gas stove.

Thick bottoms and thin sides (as in the "Simply Calphalon" line, for example) will work fine on an electric stove, but a gas stove will heat the sides enough to scorch your food in a circle above the base, and sometimes all the way up to the lid.

Fully-clad tri-ply cookware heats evenly from rim to rim, so you do not get scorching on a gas stove. (Personally, I think they cook better on electric stoves, too.)

Calphalon copper cookware has enough copper to make a noticeable difference in how evenly the pan heats. The pan thickness overall is 2.8mm, and the outside copper layer is 0.8mm -- a respectable thickness. Others may claim that this copper outer layer "doesn't really" matter, but it *does* matter. The pans made with copper tri-ply simply heat faster and more evenly than the equivalent pan in stainless tri-ply. However, well-made stainless tri-ply pans are very, very good, and nothing to scoff at. (The ease of cleanup for stainless is nice, too.)

Calphalon tri-ply pans are in the same performance league as All-clad. I've used both, and the thickness overall, balance, design, handle and lids of the Calphalon pans are excellent, fully All-clad level quality. Check out the price difference for yourself.

These pans are designed for more experienced cooks. You need to know how to preheat a pan for proper cooking, but when used with good technique, a stainless-lined sauté pan will stick very little -- and in most cases, when you sauté, you do want at least a *little* sticking, so you get some caramelized fond from your food for deglazing and sauce reductions. For soups, sauces and more liquid-based cooking, the stainless lining works like a charm.

This particular pan is a good size for many cooking needs -- big enough to cook for up to four people, but not unwieldy. It's deep enough to add a whole bottle of wine for braising (with room to spare) but shallow enough to use a spatula without contortions. Rounded corners can be deglazed with a whisk.

All in all, the entire Calphalon Tri-ply line exhibits an intelligent, traditional design, with thoroughly modern "stay-cool" handles (very comfortable and well-balanced) and flared pouring rims.

If you are torn between a copper tri-ply pan and a VERY EXPENSIVE stainless-lined solid copper 2.5mm pan (like Mauviel, Bourgeat or Falk) here's a quick way to help you decide: go to an upscale kitchen store and handle one of those fancy French solid copper pans. They weigh a TON -- they're at least twice as heavy as tri-ply. And they cost at least twice as much. (They give you great bragging rights, though...)

As always, watch for sales, and also for bogus mark-up/mark-down pricing (very common here.) The Calphalon company website clearly shows the legitimate suggested retail price.