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CDN$ 148.65 + CDN$ 66.14 shipping
Usually ships within 4 to 5 days. Sold by dealkings

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  • Calphalon Triply Stainless Steel 14-Inch Roaster with Rack and Lifters
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Calphalon Triply Stainless Steel 14-Inch Roaster with Rack and Lifters

Price: CDN$ 148.65
Usually ships within 4 to 5 days.
Ships from and sold by dealkings.
6 new from CDN$ 148.65
  • Three layers deliver even, consistent heating Polished, magnetic stainless steel exterior
  • Cast stainless steel Triple riveted for secure handling and durability Long, Cool-V handles stay cool on the stove top Lightweight, ergonomic design for comfort
  • Three layers; stainless steel, a heavy-gauge aluminum core and additional layer of stainless steel offer even, consistent heat conduction for excellent browning and enhanced control or the cooking process
  • Dishwasher Safe
  • Gas, Electric, Halogen, Ceramic and Induction stove tops Oven and broiler safe
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Product Details

  • Product Dimensions: 50.8 x 37.5 x 14.6 cm
  • Shipping Weight: 4 Kg
  • Item model number: 1767986
  • ASIN: B003L15PM8
  • Date first available at Sept. 23 2010
  • Amazon Bestsellers Rank: #71,576 in Home & Kitchen (See Top 100 in Home & Kitchen)
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Product Description

Calphalon Triply Stainless Steel 14-Inch Roaster with Rack and Lifters is classically styled with a polished, stainless steel exterior and a satin finished interior, Calphalon Tri-Ply Stainless Steel cookware is designed with three layers to ensure even, consistent heating. A heavy-gauge, aluminum core surrounded by two layers of stainless steel provides excellent heat conduction for browning and enhanced control of the cooking process.

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Customer Reviews

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Most Helpful Customer Reviews on (beta) 629 reviews
161 of 165 people found the following review helpful
Great all-around pan. May 13 2011
By J.S. - Published on
Size: 10-Inch
This pan is a fantastic workhorse. It's the 'go-to' pan in my kitchen. It goes from stove-top to oven/broiler without missing a beat and without doubts from the cook. Heats evenly and quickly, and the handle stays cool (on the stovetop), unlike some much more expensive copper pans with cast-iron handles I've used. This pan meets or exceeds the French & Belgian copper I've used, in terms of kitchen performance; the only place it might rate 2nd is in the aesthetics area, if one prefers a copper/cast iron look and European pedigree. The Calphalon was made in China.
But honestly, the Calphalon pan is one I never have to second guess - it does exactly what is asked of it.
For anyone with qualms about foods catching in the pan, do the following:

1. Pre-heat the pan on MEDIUM heat prior to putting any food/oil/butter in it. Once the pan is hot, one can add the food. For example, I've put raw, unseasoned steaks in this pan once it's hot. The meat will adhere for 20-30 seconds until the pan-side is seared, then can be moved, turned, etc. quite as easily as if the pan had a Teflon coating. Eggs also are loose, as long as they've been put into a hot pan that has had a bit of butter added. A fried egg slides around after 20-30 seconds as though it was on ice, as long as one has begun with a HOT PAN.

2. This pan heats up nicely at 60-75% of the burner heat capacity; i.e., if your burner goes from "0" (cold) to "15" (max heat), you shouldn't need to turn it above "11" to get a nicely heated pan that will respond to your culinary desires. Remember - it goes to "11."

3. Throw this pan into the oven at 300-F for hours, or under a hot broiler for 10 minutes. And forget about it - I have had no warping or any problems whatsoever.

4. The pan cleans easily. Let it cool. Then any stuck-on bits wipe out with a splash of water. If something has really caught, scrape the stainless steel surface with a flathead screwdriver; it will be fine. After several years, I have some superficial scratches on the interior surface, but it's still shiny. The bottom of the pan is slightly tan in places, but again it's just superficial surface discoloration (much less than an All-Clad pan I have, which shows much more brown heat-scarring).

In sum, Calphalon has a fantastic 10-inch pan here. Life is too short to fret over a frying pan anyway.
If you want one, get it. It can probably deflect a hail of bullets too, if an angry mob should appear - or one could just fry up some bacon in the pan and toss it to the mob to placate them.
108 of 112 people found the following review helpful
great size, weight, and design March 16 2011
By mikemac9 - Published on
Verified Purchase
For some reason the Amazon page doesn't give the actual height of the sides once its out of the box; it is about 2 7/8" if you want to know. I bought this to replace an All-Clad Petite Rosti pan. To me this is the better pan hands down.

Here's why. (1) This pan is actually clad, with stainless steel surrounding an interior aluminum core. The All-Clad pan does not have the aluminum center. So I expect this one to conduct heat better. (2) This pan is certainly is a lot lighter (I compared the weight before I gave the old one to Goodwill). I think its lighter because it has the aluminum core. (3) The bottom is pretty flat. The bottom of the All-Clad is kind of convex, which makes it harder to use over an electric burner or flat stovetop. And it is hard to make gravy in the All-Clad since the juices you're cooking down roll to the sides, but the flat bottom of this pan makes it a snap. (4) Both pans include a roasting rack, but this one does not have the two bars across the bottom that come on the All-Clad so it is much easier to clean. I have not seen a problem holding chickens in it even though the two bars are not present. (5) This pan is significantly less expensive, at least here on Amazon.
54 of 58 people found the following review helpful
beautiful pot - exactly what I wanted Jan. 6 2011
By Karrie Higgins - Published on
Verified Purchase
This pot is exactly what I wanted. It is sturdy, beautiful, and just the right size. The handles feel very strong, and their design makes them easy to grip. I also love how the pot is wide instead of tall; that will make for easier pouring when I need to strain liquids.

My only regret is that I did not order it sooner.

The lifetime warranty from Calphalon is a bonus.

Edited to add: I measured the pot, and it is 10.5" inches in diameter (maybe ever-so-slightly less than 10.5", but extremely close) and 6.25" tall.

If I measure the diameter of the inside only (instead of from edge to edge at the top, which sort of flutes out a bit), then the diameter is 10 inches.
25 of 25 people found the following review helpful
Large but great May 14 2011
By Mark Twain - Published on
Verified Purchase
This pan is somewhat bigger than I expected. The side walls spread out from the base a little more than it seems to look in the picture, but it's a fantastic pan. It's heavy and the base fits perfectly on the largest element of my electric stove. Looks great and fits in with the rest of the Tri-Ply line. The clear lid is great for watching the status of what's cooking without interrupting it. It's large enough to brown at least 3 pounds of ground beef with plenty of room to spare, so capacity should not be a concern at all. You could probably fry 4 medium size chicken breasts or maybe 5 pork chops at once without crowding the pan. I just got this pan, but I expect to use it quite a bit.
28 of 29 people found the following review helpful
My favorite June 14 2011
By Stoney - Published on
Of 6 or 7 Calphalon pots and pans I own, this is the one I use daily.

I find it particularly useful for cooking rice. Ordinary white and brown rice is a snap, and the pot does well with tricky wild rice blends, such as Lundberg Wild Blend, Gourmet Blend of Wild and Whole Grain Brown Rice, 16-Ounce Bags (Pack of 6) which I cook several times a week.

What makes it my best "rice pot"? The flat 8" bottom seems to make for particularly uniform cooking. The sides are high enough that even starchy white rice does not boil over. The glass lid is especially useful for keeping a watch on the rice (If you take the lid off a cooking pot of rice, you loose the steam, and may ruin the rice. Just extending the time is not a solution, because then you get gloppy rice). My ceramic-top range cycles on and off, but the heavy steel of the pot seems to hold a steady cooking temperature through the cycles.

To see my "How to Cook Rice" guide, click on "See all my reviews" above, then click on "So you'd like to know" guides on the left side of the page

Other than rice, the clear lid is particularly useful when you want to maintain a light boil. Such as when boiling stew-bones for stock. In a pot with an opaque lid, if you adjust the burner to a light boil, and put on the lid, the extra heat that the lid captures may cause it to boil over. If the burner happens to be adjusted perfectly for a light boil with the lid on---the instant you take the lid off to check, it stops boiling. With the clear glass lid it is easy to adjust to a light boil, because you can see the contents.

Cleanup is generally fast and easy. With other pots and pans, food may be burnt-on to the upper sides, and be hard to remove. The thick steel of the Calphalon seems to spread the heat evenly, so burnt-on food is uncommon. Of course there is no need to hesitate taking a stainless steel pad to the pot if food is badly burnt on.

The stainless steel is particular compatible with my ceramic-top range (On which copper and aluminum should be avoided.) I've been using mine heavily for many years. There's no need to worry about the glass top, is as robust as the steel pan. I've even used steel wool on the lid---and it doesn't scratch.

The only caveat is that the pan is heavy, even empty. Children or the elderly may find it too heavy.

Even if you find the Calphalon pots and pans too expensive, this one is worth buying, even if it is your only Caphalon. For the same reason, as a wedding gift---for us middle-class folks---this is the gift which will be remembered, because it will be treasured and used daily. $40 (the Amazon price at the time of this writing) is a good price.

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