CalphalonTri-Ply Stainless Steel Cookware, Dutch Oven, 5-quart

Once I invested in an induction stove I had to replace most of my pots and pans. I often use a 5-6 qt. pot for soups, and this is the perfect size for most of my recipes. It is well-made with a glass lid. It was easy to clean (so far) and I've used it several times this month. Calfalon has been a good brand!

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I love this pan. I don't understand the negative ratings. I can only think that the people don't know how to cook with stainless steel, nor read the directions that come with the pan. First, you might want to follow Calphalon's instructions and wash it, right out of the box, with soap and Barkeeper's Friend. It says it on the enclosed instructions! Get all the residue off. Then, if it's the first time you've ever used stainless on your stove, set it towards the middle of the heat settings, let it heat for 4-5 minutes, then do the "butter test" like it says - once again, in the enclosed instructions. Get to know how your stove heats with stainless steel. Once you know, cooking with stainless is a breeze. It really will be non-stick. Any of that "rainbowing" effect or other staining comes off with soap and Barkeeper's Friend very easily. Do NOT use high heat. I did, as others have said, have an issue with the lid. It made some odd sounds while heating and cooling, but I called Calphalon's number and they immediately sent a new one, with a letter of apology for any inconvenience. GREAT customer service. Overall I would recommend this pan for those who want to take the time to learn it, then have a great pan for years to come.

Very nice stainless steel NOT non-stick wok, purchased for use on INDUCTION stove! I wanted a NOT non-stick wok and this is very pretty inside and out. Much prettier than those dark non-stick coatings. The glass lid fits really well, but the lid itself is surprisingly HEAVY--heavier than my previous non-stick wok's glass-top mostly stainless steel lid with just a dome-top window for visbility. I wanted the glass lid, so I could see what was happening inside the covered wok. But it does surprise me every time how heavy this lid is. That is not a bad thing at all, just different than I was used to and so I'm continually surprised for now. I am much better satisfied with this wok and lid than I was with another brand's stainless steel NOT non-stick wok, which I had ordered and received, then returned because the lid did not actually FIT the wok at all. I mean, yes the lid sat on the rim of the wok, but it really just did not fit, that's all. That lid fit that wok so badly I decided that brand's wok and lid must have been just thrown together based on rough approximate measurements, perhaps specified in units different measurement systems and then poorly converted. In fact that other brand's product leaflet explicitly stated that wok had been made in one country and the lid for it had been made somewhere else in another country in completely different part of the world. That was the wok and lid I returned and ordered this one instead, with which I am very pleased. No, I don't cook a lot of "Asian Food"--I say this because so many reviews I had read about woks seemed to assume this was why people bought and used a wok, to cook "Asian Food". I use the wok to steam fresh leafy greens like chard or kale, etc., first cooking chopped garlic/shallots/sun-dried tomatoes, etc. in a little oil in wok's small bottom, then adding a bit of broth that will boil in the small base and steam-wilt the leafy greens to a cooked consistency. The recipe is Italian, I think, even though the wok's origin is Asian.

Works great on gas or induction cooktops. Conducts heat evenly and cleans easily. 👍🏻