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


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6 new from CDN$ 186.31
  • 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


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 Amazon.ca: Sept. 23 2010
  • Amazon Bestsellers Rank: #49,668 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.

Customer Questions & Answers

Customer Reviews

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Most Helpful Customer Reviews on Amazon.com (beta)

Amazon.com: 482 reviews
111 of 113 people found the following review helpful
Great all-around pan. May 13 2011
By J.S. - Published on Amazon.com
Size Name: 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.
89 of 91 people found the following review helpful
great size, weight, and design March 16 2011
By mikemac9 - Published on Amazon.com
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.
38 of 39 people found the following review helpful
beautiful pot - exactly what I wanted Jan. 6 2011
By SLC Snowdrops - Published on Amazon.com
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.
37 of 38 people found the following review helpful
Great when used correctly May 28 2011
By Maritsa - Published on Amazon.com
Size Name: 10-Inch
You have to follow these instructions if you want to cook in a stainless steel pan like a pro (instructions from my father :p):

1. Put the pan over low heat without oil in it for a while; a while is usually until you can drop some water on it and see it evaporate pretty quickly.
2. Pour enough oil to coat the bottom and since the pan is hot, you want to make sure that you add your food after you've swirled the oil around in the hot pan a few times to coat the bottom.
3. Make sure there's a little bit of oil in the pan at all times, otherwise you're going to end up burning the oil on the pan.
4. After cooking remove the food and rinse off the pan under hot running water, right away; don't use cold water as it might warp the pan.

All in all, I love this pan, but I would really love it if it came with a lid; I know, it's a fry pan, but I can cook and I want a lid for my more creative projects!!!
48 of 51 people found the following review helpful
Great small roaster! June 18 2011
By Dani Deliberated - Published on Amazon.com
Verified Purchase
This is a great, sturdy roaster that also browns food very evenly. My only complaint would be that it is a little on the small size. I can't knock points off for that, since I knew it was only 14 inches when I bought it, but I guess I didn't realize just how small that would be when actually using it. If you're looking for a heavy-duty roaster that you can use for chickens or smaller turkeys, then this is a great buy for a Tri-Ply pan. But if you're looking to roast monstrous birds for special occasions, then I would suggest something larger.

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