Buy Calphalon Tri-Ply Stainless 1-1/2-Quart Saucepan with Glass LidCalphalon Tri-Ply Stainless 1-1/2-Quart Saucepan with Glass Lid Product Description:
- Heavyweight, 1-1/2-quart saucepan
- 18/10 stainless-steel layers enclose pure aluminum core
- See-through, domed, oven-safe glass lid
- Stay-cool handle; flared rim for dripless pouring
- Dishwasher-safe; lifetime warranty against defects
Customer Reviews
Most helpful customer reviews
14 of 14 people found the following review helpful.
By A Customer
I use this little guy constantly. A one-quart size is usually too small. A two-quart is often too big. This one's just right.It is well balanced, making it easy to wield. And it is high quality, providing superb performance. Being only slightly less "hefty" than All Clad, it heats very evenly. It's advantages over All Clad, however, are the see-thru lid, which is engineered to drain condensation back into the pan, and the well-designed rim, which dependably pours in a coherent, nondribble stream that doesn't make a mess all over the stove. The cool-V handle indeed stays cool (at least it has for the up-to-30-minute stretches I've used it).The rivets detract somewhat from the smooth interior; however, a trip thru the dishwasher (although anathema to some) always cleans it up perfectly. Also, I learned years ago never to cook anything in stainless steel that leaves a residue that tends to stick like glue. Thus I do not use this pan for such things as oatmeal, scrambled eggs, or pasta. Those foods are best cooked in nonstick or LeCreuset. But for heating a can of soup, boiling a few eggs, simmering pasta sauce, making cocoa, or etc., THIS little guy is perfect.If you don't have a nice stainless pan this size, you're in for a treat if you try this one.
13 of 13 people found the following review helpful.
By A Customer
This is a nice size saucepan. I like it better than the 1 quart I owned before - a little more useful. The glass dome lid is great and so is the clean up. The cleaning pad and cleanser they recommend work great. Stuck on sauces come of with minimal effort. Food can get under the rim of the lid and around the rivets but a scrub brush gets it right out and I'd rather have the rivet handles than the screwed on ones I owned before that would loosen and eventually broke off. It's heavy duty construction makes it a good purchase that will last a long time.
5 of 5 people found the following review helpful.
By A. Reiheld
What a fine addition to my slowly-growing collection of Tri-Ply. This one, which I use almost daily, is perfect for boiling a couple of eggs, heating a can of soup, or, best of all, making a perfect Hollandaise from scratch. The practical size and good heft of the pan make no-curdle sauces easy. The trick is to have the ingredients at room temperature, and to gently heat the pan a little before adding them. As with any Tri-Ply pan, remember that this pan conducts heat so efficiently that you'll want to use a much lower heat setting than you're accustomed to. When the sauce is finished, pour it into a serving dish or gravy boat, and put the pan in the sink to soak. Clean-up then requires just a swish with a soapy sponge. My several Tri-Ply pans, like my good knives, make me wonder why I didn't invest in decent stuff years, no, decades earlier.
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