For that price, how bad could it be?
But I am wondering why you want a stainless steel skillet? What are you going to cook in there?
Linda c

Linda??? What wouldn't you cook in there? I use mine for just about everything except eggs which get non-stick or when I want a serious sear, in which case I use cast iron. (The stainless will warp with high heat.)

The only Calphalon TriPly I have is a sauteuse (sp?) which gives me a bit of an issue because its bottom is slightly concave and therefore doesn't heat evenly on my electric cooktop. But my mom's got a couple skillets and is very happy with them.

I know several years ago ATK did a test, liked All Clad the best but recommended Calphalon TriPly as a good, economical alternative.

One difference which probably doesn't make a difference to you is that Calphalon isn't magnetic.

I don't own a stainless skillet any more...all are either aluminum with a non stick coating, or cast iron, both enamel coated and old style cast iron.

I have induction and use only ss uncoated pans. Works for me. Unfortunately, I think All Clad probably works better on gas than it does on induction. I have to turn the heat much higher to heat the pan than I do with the other brands of pans I have.

I bought an 8" omelet tri ply Calphalon at Christmas and it is badly stained- I cannot get the stuff off - and it's warped. I have another 10" Calphalon stainless that is a different model and it's an amazing pan. The two pans don't seem the same at all- the second pan is flawless. As to how they compare to All Clad I don't know.

Just for your consideration...

Calphalon is made in China.

All Clad is made in Pennsylvania.

/tricia

The bonded pans are U.S. manufacture. The lids aren't. Neither are kitchen tools or electricals.

Carol

I'm taking cooking classes with the chef/owner of a local restaurant, and in yesterday's class the question of cooking pans came up. The restaurant uses pans purchased in restaurant supply stores. And the chef said that these pans will last all of your cooking life. HOWEVER, he said that in his own home, he cooks with All Clad.

For what it's worth....

I did a lot of searching on the web, and like most things there seemed to be no simple answer to the question I originally posed. However, to sum up what I think I've found it seems that FOR THE PRICE and IF NOT OVERHEATED Caphalon is a good deal. Most seem to agree that All-Clad is the best. One person did a heat test between All-Clad and Tramontina (Walmart's inexpernsive equivalent), and the All-Clad showed more even heating. A number of searches seemed to agree that over heating (whatever that is ) can warp 3-ply pans, and that scorched oil is difficult to remove.

Beth4, you didn't say what brand of pans the professionals bought at the supply house.

RB

Bob, no brand was specified. They're all aluminum pans, and look very well used on the bottom of the pan (where the heat source is), and very clean and shiny on the cooking side of the pan. So, even though these pans are used heavily in the Italian Ristorante, they clean up very well.....Although who knows how hard the dish washers have to scrub to get the interiors so shiny. :)

The restaurant supply pans certainly are not beautiful...insteady, they look very basic, practical and large.