Calphalon Triply Stainless Steel 8-Inch Omelette Fry Pan

A+ pan. It's heavy enough and fries and sautes perfectly. Quality product. I replaced all my non stick frying pans. Food does not stick if you heat it a little before hand and it cleans up beautifully.

I ordered 2 10" skillets and had to send one back as defect. It rocked terribly on the stove top and did not heat evenly. Amazon took care of the replacement in very short time.I bought these pans to replace a couple of non stick coated pans that were not really bad but just to be on the safe side and for the health reasons. I have some other Calphalon pans and decided to add to what I already had.Before I bought I checked with All-Clad as well but the price was double or more and didn't feel like changing everything to match. The quality is comparable so I chose to stay with Calphalon.I have used stainless cookware for many years now (Wolf Gang Puck) and found out years ago that if you season your pans with coconut oil or lard you can make your stainless pans non stick. I did just that before I cooked anything with my new Calphalon skillets and I fell in love with them. Love the rounded bottoms, and the heat transfer is amazing (Used a Raytek Ranger ST temp gun) and my eggs were fantastic, my shrimp stir fry excellent, Vegetables with/ onions and garlic perfect.clean up was easy and fast, just hot water rinse and wipe with paper towels. By the way it fries eggs with a crispy edge like they do in my 8" Lodge cast iron that I've had for ages.I do recommend these pans if you think and cook like a chef, they will last a lifetime with care, not to mention the lifetime warranty by Caphalon. Thanks , Amazon for your service and the great prices that you offer.

This is my first Stainless Steel pan. I pre-seasoned it with oil as I have read about doing with SS pans and then I used butter as well before cooking vegetarian "sausage" for breakfast. I did have just a little issue with the sausage sticking despite preseason and then butter... It wasn't bad but I did have to pick up the links on occasion to keep it from getting worse.Cleaning the burned sausage part was pretty easy. I put water in the pan and placed it back on the burner. This easily removed the bits of burnt on sausage. However the sides of the pan from the preseasoning were awful! The oil was baked on...turning a golden color and no amount of boiling or scrubbing with soap would remove any of it. I had to pull out Barkeeper's friend and a sponge and spend 30 minutes applying, scrubbing, and reapplying and scrubbing more to remove the oil from the sides of the dish. I'm not sure if this is just a one time, first time use occurence or if I can "look forward" to doing this cleaning exercise every time I use it.Over all the pan is well made, reasonably heavy. The handle did get a bit warm at the base, holding it at the furthest point from the pan it never did get hot. I'm satisfied with the performance of it during cooking, just hoping the 30 minute clean session was a on time deal. I will update when I use it again!

The best pan I have ever owned. Made the switch from "non stick" to stainless steel. I've prepared everything from delicate sunny side up eggs to sirloin steaks on this pan with zero issue. It does take a little know how to use stainless steel pans. First, you MUST preheat. Google "Mercury ball test" to see how this is done. On medium heat on an electric coil range I've been able to hit that heat point at under 3mins. Then, depending on what you are cooking, add your oil. Your fattier meats need no oil. Chicken, fish, eggs all need oil. As do veg. Use a good, quality oil. NEVER NON STICK SPRAY! Extra virgin olive oil has a low smoke point, and will burn quickly. Veg, canola, grapeseed, peanut, and my favorite, coconut oil works beautifully. Not everything you prepare needs to be at such a high setting. Sauces could be started lower. It all depends on your stove. Wash with warm soapy water. To remove discoloration or stubborn sticky, barkeepers friend! I prefer the liquid form as opposed to the powder. Scotch bright blue to scour. If something is really stuck, place back on stove with water and bring to a simmer. Using a spoon or turner, "scrape" the bottom, then wash as normal. Though they are dishwasher safe, I recommend hand washing to keep its luster.DO NOT STACK THEM ON TOP OF ANOTHER. This will void the warranty as it will scratch the cooking surface of the pan. Scratches are a part of cooking, so small, surface ones occur. However, stacking can cause deep gouges that will inhibit its non stick qualities. Rubbermaid sells a pan organizer for 11$ sold on Amazon.As always, mise en place! Get your ingredients ready ahead of time, because once the oil is in the pan, it starts to break down!Hope you enjoy this pan as much as I have. I've included a pic of the pan after cooking 2-3meals a day in it over the last 2 weeks.

I have the 8", 10" and now the 12". They make a fantastic addition to my kitchen. Was using a 12" by 12" grilling platform inside the oven a lot, but cleaning that was becoming a chore. We cook a lot of fish and they get torn up badly on the ribs. So when the cooking gets fast and furious..... and it does when doing fish..... things have to have multiple platforms that can be slung to and fro from oven to cook-top in a flash.The skillets have their place. Nobody like the job of cleaning. The simple mix of DAWN, HYDROGEN PEROXIDE, and BAKING SODA makes short work of any cooked on mess and gets me ready for the next day's battle.LOVE THOSE PANS.