Kitchen Reviews

This is my first time to own a Calphalon tri ply copper cookware. I have collection of All Clad stainles steel and Calphalon tri ply stainless steel. I decided to try this cookware and after few days of cooking, I was impressed by its durability and evenly heating and there's no hot spots. Cleaning is just as easy. Make sure get yourself that radiance cleanser to clean the exterior of the pan. This is a fine cookware if you're looking for an average price pan that's also work as a dutch oven.

I bought it recently and was impressed by its even heating capabilities. I have own both All Clad and Calphalon tri ply stainless steel cookware and this saucier is my new addition to my collection. This is my first time to try copperware and I did not experience any problems. I like the subtly brushed exterior finish and this saucier will also work as a dutch oven. Highly recommended!!

Not only does it cook even better than their hard anodized stuff (which I love), but it looks great hanging on my pot rack.

The only thing I'd suggest if you're thinking of buying it is to look at Marshall's first if they have one in your area. I bought 5 different pieces there recently (all the Calphalon tri-ply copper) and saved 64% over Amazon's prices (this piece I only paid $59.99 for).

Even if I had paid full price for these pieces though, they'd be worth it (and I do think that Amazon has great prices, it's just worth it to check Marshall's because you never know what they might have - I almost think mine were mismarked)!!!!

Copper pots and pans, some people say, are too tough to keep clean. Stainless steel cooking surfaces, some people think, aren't slick enough.

Some people just don't know what they're talking about.

When my wife and I were ready to make the leap from Calphalon's tried-and-true hard-anodized aluminum line of cookware to some copper, we first bought the Try-Ply Copper Chef's Pan. We were so impressed, that we bought this 5-Quart Sauté Pan the very next week.

So let me tell you why people are wrong when they worry about buying copper cookware.

The first time we used it was for my mother-in-law's birthday. I needed to sauté skin-on salmon filets - for five people. That's a tall order, especially when you need to brown a bunch of shallots in the same pan, while reducing a white wine sauce at the same time. And, yes, in the same pan.

That's where copper shines.

With a copper exterior and an aluminum interior, this pan heats perfectly evenly - even over a small gas burner. All five salmon filets came out perfectly done, with no dried-out bits or cold spots. The shallots were browned, not burned, and the white wine sauce still gets cheers two months later. And the skins? Hot, crunchy, and with the kind of searing effect you just can't get with anything but copper.

Now would be the time to mention that nothing - and I mean nothing - stuck to that polished stainless steel cooking surface.

And the clean-up? A little soap, hot water, and a Brill-O pad on the inside, and a quick rub with the copper cleaning-solution sponge on the outside. You'd spend more time and effort trying to clean some cheap pan -- and possibly ruin it trying.

This sauté pan looks great and cooks even better. Was there something else you needed to know?

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.

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.

This saucepan is a convenient size. It heats up well and maintains the heat. The glass dome lids are great. Very sturdy and seems like it will last a lifetime. The clean up is also VERY easy. Stuck on food and sauces come off easily with a little soaking and if that doesn't work the cleaning pad and Bon Ami cleanser finishes it off with little effort. A great investment.

This pan along with several others I have acquired from the Calphalon Tri-Ply line is fantastic. Great weight and balance, superb craftsmanship, the glass lids fit snugly and most important of all, the pricing is terrific. I have All-Clad and yes, it is wonderful but quite frankly I find myself asking why spend more when you can get equal quality for quite a bit less. And it is still made in U.S.A.!

I just love my Chantal cookware. Besides looking elegant it performs beautifully. It is so easy to clean with is my number one issue. You can take it to the table or just leave it on top of your stove. The Quality is fantastic, and I would highly recommend this cookware to my friends. Great job Chantal! I just love cooking with your pans.

The clear lids are my favorite feature of this exceedingly high-quality cookware, which I have put straight in the dishwasher for years now. The split handles really do stay cool, and the ring on the glass lids can be slid onto the handle for hanging. The casserole is pretty enough for the table, and a very usable size too. Also look for the Wok and the double boiler.

This is the best Charcoal Smoker Box you can buy. Made well and is worth the money. Very sturdy and heavy,the metal is thick. I use it all the time.Fill it with dry wood chips and your set to BBQ. But,don't wet your wood chips in water. Great item!

I used to try to add smoke flavor when grilling by building a little boat out of aluminum foil, dumping soaked woodchips on it, and putting it in the middle of my coals.

This gadget allows me to generate a lot more smoke for better flavors, and it's easier and faster to use. You can dump a lot more wood into this thing than with some improvised device, and it's easy to clean out. The size is just right for my small Hasty-Bake griller.

I feel silly for having fumbled with foil for so long!

I have several aprons, but they don't protect my clothes the way this jacket does. I hate getting any spots on my clothes. I can put this on, make a sauce, and be totally protected where it counts (chest, sleeves)

I also use the thermometer pocket a lot as I have an instant-read for meats or heating up capuccino milk.

The price is right, and it sure beats the usual apron for looks, function and style.

Why did I not find this chef jacket years ago? For many years of hosting holiday dinners for a large family, I often felt like the hired help because my guests were totally decked out and I was in casual dress due to being in the kitchen. If I opted to wear nicer clothes, an apron never covered enough of me and inevitably I got splattered with something. I found that I was spending too much time spot cleaning my silk collars, sleeves, etc. Now with the white, cotton chef's jacket, I not only look like a gourmet chef while preparing that special holiday dinner but I look beautiful and spotless when I sit down to dinner. I particularly like the white jacket because I can bleach out any stubborn stains and keep the jacket looking new each time I use it. The cotton is very durable and I expect it will last for years. The chef jacket would make the ideal wedding shower gift for either the future bride or bridegroom. I am so happy with this item that I am ordering additional jackets for holiday gifts. I know my two children and their spouses who are newlyweds will be thrilled with this gift. I can't wait to see their faces! Enjoy the holidays to the MAX!

Some say that Chef Reese Williams and his team at Cajun Injector Inc.® are the true innovators of injection marinades. The culinary minds behind the injectors aimed to provide meat with flavor where it lacked most, the inside. Injectors, originally created with the Deep Frying of Turkey in mind, work well with a variety of meats and cooking procedures. For those of you who are just getting into the phenomenon, or are looking the save a few dollars, the Chef Williams Deluxe Marinade Injector® will do just fine. However, if you are a true kitchen commando you should confidently opt for the stainless steel durability of the Chef Williams Commercial Cajun Marinade Injector®. As the name Commercial indicates, it is meant for more frequent use. The commercial model will also hold 2oz., nearly twice as much marinade the deluxe model. The fancy three-finger syringe will have you feeling feel like Johnny Depp in the motion picture "Sleepy Hollow" as you "doctor" up your favorite meals. Both the Deluxe and Commercial models feel great, ergonomically speaking. You can try a Chef Williams marinade mix or create one yourself. I created my own: Sleepytime Turkey Dinner Marinade.

1 cup water,
2 Ts salt,
1 Ts sugar,
1 bay leaf,
1 head of garlic (peeled),
10oz Cherry Nyquil,
4 juniper berries

This recipe is perfect for stressed adults and over-anxious children awaiting Santa. The succulent marinade juices combined with doxylamine succinate and the turkey's natural lactic acid will have everyone dreaming of sugarplums in no time. Enjoy

-Bits 2001

P.S.- Oil inside your injector/needle before use, and when finished store your needle in the injector chamber for a quick find and added safety.

If you are looking for an easy way to marinade meat, this is the product for you. Chef Williams Commercial Cajun Marinade Injector is perfect for the gourmet chef or any amateur chef out there. This is a great buy.

I took a...dull knife and in 1-2 min had it slicing paper with this sharpener. On my good knives 30 seconds to put on a really nice edge. I'm very pleased so far, and expect that this will be less wearing on my knives than using stones. I'll be using this regularly to put on a quick edge while cooking. Highly recommended.

If your good knives are getting dull this steel is the way to go. A few swipes every time you use the knife will bring the edge back. We have a set of chicago cutlery that has been rejuvinated with this steel.