I love this pot, I use it more than any other. It's perfect particularly for sauces or gravies or anything involving a roux because the wisk can get into the corners (something that, ironically, one can't do with a so-called "sauce" pan). It heats evenly, has a nice weight (which you'll want if you cook; if you don't cook and want light, get Mirro), never sticks (if it sticks for you, your heat's up too high), and it's easy to clean (though occasionally you'll need to use Bar Keeper's Friend). One can also "flip" with it.

The handle, unfortunately, is the same sort of handle used by all the higher-end cookware manufacturers these days and is too rounded, when it should be more flat (like what you find on very old iron pans). This can create problems if you're trying to pour or drain using only one hand (the handles on the old Magnalite were near-perfect).

All things considered, though, if my house were burning down, this is the first pan I'd grab.

This is my latest Tri-Ply acquisition, and it's wonderful. I've used it for lightly sauteing a big batch of vegetables- (think buttery sugarsnap peas for 8, broccoli and cauliflower with melted cheddar, etc), for a hearty cream soup for 4, pasta primavera, spaghetti sauce, cheesy grits, and much more. The rounded sides make whisking and reducing or thickening a sauce easy, and it's perfect for browning or softening chopped vegetables like onions before making a sauce in the same pan. The nice close-fitting glass lid reduces the temptation to let the steam out while peeking. I use it at least twice a week, more when we have houseguests. Like every other Tri-Ply pan, it's very efficient- never have to use more than a medium-low gas flame. It cleans easily- soak, suds, and swish, and things don't stick at all when I remember to gently warm the pot (and let any cold ingredients come to room temp)first. Good pot, highly recommended.

I bought this pot as my first "high quality" pot about 5 months ago and have loved cooking with it. Before this, I had been cooking with cheap pots from Target, etc. and they would always start chipping/rusting after about 6 months to a year of use. I got tired of that and decided it would be worthwhile to invest in better pots. After a lot of research, I decided that Calphalon is a good brand and the tri-ply series is a good line for bang for the buck.

The tri-ply cooking surface is great for cooking with its even heating. The shape of the chef's pan makes it ideal for stirring any stew or vegetables. It also works for pasta, steaming, etc.

The tri-ply stainless steel smooth surface is good for both non-stick cooking and easy cleaning. There may be some water marks from cooking but that is just for vanity. The cooking quality does not decrease when it looks slightly colored.

Another great aspect of this is the lid. It helps for steaming and boiling and is a very sturdy quality lid that helps in a variety of circumstances.

All in all, this was my first Calphalon tri-ply purchase and I would definitely do it all over again and plan to add other products in this line to my collection.

A very nice addition to my stainless cookware. Glass top makes it easy to see inside.

I have Al-clad, Emerilware, Calphalon Anodized, This is the first Tri-ply from Calphalon, and this is a very nice pan. I had planned on purchasing one from Al-Clad but it was just out of my price range. So I bought this pan, and I'm finding that it cooks as well as my Al-clad tri-ply pans. At a third of the cost. This is a great deal. If your in the market for a sauier pan, or a pan that requires alot of stirring, I would get this again in a heart beat.