---
product_id: 25096326
title: "Calphalon Tri-Ply Stainless Steel 1-1/2-Quart Sauce Pan with Cover"
brand: "calphalon"
price: "$169"
currency: NZD
in_stock: false
reviews_count: 11
url: https://www.desertcart.nz/products/25096326-calphalon-tri-ply-stainless-steel-1-1-2-quart-sauce
store_origin: NZ
region: New Zealand
---

# Oven & stovetop safe Clear tempered glass lid Tri-ply even heating core Calphalon Tri-Ply Stainless Steel 1-1/2-Quart Sauce Pan with Cover

**Brand:** calphalon
**Price:** $169
**Availability:** ❌ Out of Stock

## Summary

> 🍲 Elevate your everyday cooking with precision, style, and lasting performance!

## Quick Answers

- **What is this?** Calphalon Tri-Ply Stainless Steel 1-1/2-Quart Sauce Pan with Cover by calphalon
- **How much does it cost?** $169 with free shipping
- **Is it available?** Currently out of stock
- **Where can I buy it?** [www.desertcart.nz](https://www.desertcart.nz/products/25096326-calphalon-tri-ply-stainless-steel-1-1-2-quart-sauce)

## Best For

- calphalon enthusiasts

## Why This Product

- Trusted calphalon brand quality
- Free international shipping included
- Worldwide delivery with tracking
- 15-day hassle-free returns

## Key Features

- • **Stay-Cool Comfort:** Long, brushed stainless steel handles remain cool during cooking, giving you safe, confident handling without the mitts.
- • **Precision Heat Control:** Aluminum core sandwiched between stainless steel layers ensures flawless, even heating—no hot spots, just perfect browning every time.
- • **Nutrient-Locking Transparency:** Oven-safe tempered glass lid lets you monitor your dish without lifting the cover, locking in moisture and flavor.
- • **Effortless Cleanup & Durability:** Dishwasher safe with a non-porous surface that resists staining and corrosion—built to last a lifetime with Calphalon’s warranty.
- • **Versatile Oven-to-Table Elegance:** Brushed stainless steel exterior transitions seamlessly from stovetop or oven straight to your dining table—style meets function.

## Overview

The Calphalon Tri-Ply Stainless Steel 1.5-Quart Saucepan features a durable tri-ply construction with an aluminum core for even heat distribution, a brushed stainless steel exterior that’s oven and stovetop safe, and a clear tempered glass lid for easy monitoring. Designed for professional-level control and everyday versatility, it offers a non-porous cooking surface safe for all utensils, cool-touch handles, and dishwasher-safe convenience—all backed by a lifetime warranty.

## Description

Tri-Ply stainless combines the even heating of lightweight aluminum with the durability and corrosion-resistance of steel in an elegant design. Aluminum core between 2 stainless steel layers provides even heating for excellent browning and control of the cooking process. Non-porous stainless steel cooking surface is safe for use with all utensils. Elegant brushed stainless steel exterior can go from the oven or stove directly to the table. Reflective cook surface makes it easy to monitor foods as they cook and remains beautiful over time. Clear tempered-glass lids let you see food while it's cooking and are oven safe, so you can finish covered dishes in the oven or keep them warm until ready to serve High sides and narrow opening minimize evaporation during slow process of stock- and soup-making. Heavy-gauge sloped bottom heats evenly makes stirring easier. Long, brushed stainless steel handles stay cool on the stovetop. All cookware is dishwasher-safe and carries Calphalon's full lifetime warranty.

Review: Perfect Pan for Homemade Baby Food: Durable, Easy to Clean, Just the Right Size - As a new mom making fresh meals for my baby, this Calphalon 1.5-quart saucepan has been a total game-changer. The size is perfect for small batches of purées, veggie blends, and baby oatmeal without wasting food or dealing with a bulky pot. What I love: • Even heating: Steams and simmers evenly, no random hot spots that overcook parts of the food. Great for delicate ingredients like peas or apples. • Tri-ply stainless steel = no weird coatings: I wanted something non-toxic, easy to sterilize, and long-lasting. This hits all those marks. • Lid fits snugly: Steams veggies quickly while locking in nutrients, I’ve used it to make sweet potato, carrots, spinach, and more. • Super easy to clean: Even after thicker foods like mashed lentils or banana oatmeal, it wipes clean without scrubbing.
Review: Perfect Go-To Workhorses-saute pan & 8 inch skillet- for Daily Use at a price that can't be beat - First, the saute pan: I've purchased this pan twice now. I stupidly gave the first one away (it's good to share, right?) and even though I have Le Creuset, Lodge, Mauviel, two stainless saucepans, and an egg poacher, I really missed this saute pan, and finally broke down and just bought another one. Each type of cookware I own is perfect for some things, less so for others. I actually sold cookware for a few years, and I can talk specific uses and attributes till a person's eyes glaze over, so I'll save you that. I'll just say that this is an ideal everyday workhorse, and if I could only have five pans, this would be one of the five, and if I could only have one pan, I'd choose this one because in a pinch, it can do anything. It's perfect for steaming vegetables for 1 or 2 (I use a silicone basket), eggs smothered in chipotle sauce and cheese are perfect, boiled eggs (use the silicone insert for that too), sautéing greens and other vegetables, etc. My favorite bits: Stainless is non-reactive, and it has a solid aluminum core that goes up the sides of the pan. Clean up is a snap. Great in the dishwasher, but easy enough to wash by hand, too. Starch and heat rainbows come right off if you swirl white vinegar in the bottom. Lid fits well so no "rattling" sound, and it's nice to be able to see how things are going with the glass top. It heats evenly and the handle stays cool. It's also a killer price. I would say it is equivalent to my All Clad stainless pans, but at a quarter of the price. It's just a perfect go-to workhorse! I got it yesterday (thank you desertcart prime) and last night, I made a Italian white bean, kale and potato stew in it, a perfect, easy, one pan meal. The pan is as great as I remember, and though I rarely post reviews, I feel so strongly about this particular piece of cookware that I just had to share. And as much as I enjoy sharing, I probably won't be giving this pan away again :) Note: to clear up any misconceptions re: All Clad, it is excellent cookware and it DOES have either an aluminum or copper core. The review that say says it does not is incorrect. UPDATED Review 8 inch Stainless Skillet: I had to try it. It's inexpensive, I needed a workhorse 8 inch skillet, and okay, you caught me - I read some of the reviews re: the pan and they made no sense, so I had to conduct an experiment. Now that I've just made the perfect hash browns (not as easy w/stainless steel as with cast iron), I'm ready to give another 5 stars, this time for the 8 inch skillet. But first, a little bit about the conductive properties of metal: Different metals conduct heat differently, of course. Cast iron heats slowly but holds heat well. It can also be heated to high temperatures and withstand the stress, but pop a searing cast iron pan into cold water, and it will most likely crack open (yes, I've done this) because of the stress. Copper conducts heat really well - both ways, so you could with copper when you want to be able to go from high to low and back again. Aluminum (the core of calphalon and all-clad) conducts heat really well, but reacts with food. Stainless conducts heat poorly (that's why we buy stainless utensils, not aluminum ones) but when bonded to copper or aluminum, great cooking surface. These Calphalon stainless pans are aluminum with a stainless exterior. I'd say they're about 2 mm aluminum which is sufficient for most things. However, there are some things I wouldn't do in these pans: 1) make a very delicate sauce, 2) sear meat, and 3) saute or pan-fry without oil. The reasons, respectively: 1) I can't control the heat well enough, 2) the thickness just doesn't support the highest heat and I don't eat meat :), 3) starches and proteins have a tendency to stick to stainless. When I read reviews about meat searing and pan warping, etc., it was obvious that the pan wasn't being used correctly. ANY and all metals can warp at higher heats and extreme temperature changes and pressure changes. It depends on the metal, the heat, the temperature change, the external pressure, etc. In addition to that, with stainless exterior bonded to aluminum interior, you have two different metals, with two different sets of properties, and so two sets of reactions. Normally, that's not a problem for the two, but when put under extreme stress, you will have issues. It's why there are things like physics and thermodynamics - things I don't do :) - but I know enough about the properties of different metals to know when I'm approaching danger zone. So how did it go with this pan? Amazingly well. I was surprised, actually. Seriously, perfect hash browns WITH cheese. The tricks to using stainless w/aluminum core for things like meat, potatoes, eggs, etc. (obv steaming vegetables is different :) : 1. Put the pan on medium to medium high heat without oil 2. Test your pan to see when it's hot enough. I use the drops of water method - toss a few drops, if they steam you're almost good, if they sizzle off, you're there. 3. Then, add your oil. The oil will be a protective layer between your pan and your food. (I often mix oils, too, to give myself a little more leeway.) 4. After you've swirled the oil(s), add your food and stir to make sure you've got an even coating. 5. Monitor the heat and adjust accordingly. This is key because you can have hot spots on the burner, uneven heating, etc. I did all of that with my new pan, and the results were perfect hash browns, caramelized brown on the outside, nice & crispy, creamy Yukon Gold on the inside, and even the cheese didn't stick much. I left the pan to cool, later I'll wash it, and I'll add a little white vinegar to remove the blue rainbows if there are any. If you can't wait for your pan to cool, then add very hot (tea kettle hot) water to the very hot pan. I'd definitely recommend this pan to anyone who wants a quality piece of cookware for everyday workhorse food prep. I own 2 copper skillets, 3 cast iron skillets, 2 enameled cast iron skillets, and one professional weight Demeyere skillet, and each one is perfect for some recipes, but I can say with certainty that I'll be reaching for this inexpensive 8 inch skillet again and again.

## Features

- Aluminum core between 2 stainless steel layers provides even heating for excellent browning and control of the cooking process. Non-porous stainless steel cooking surface is safe for use with all utensils.
- Elegant brushed stainless steel exterior can go from the oven or stove directly to the table. Reflective cook surface makes it easy to monitor foods as they cook and remains beautiful over time.
- Clear tempered-glass lids let you see food while it's cooking and are oven safe, so you can finish covered dishes in the oven or keep them warm until ready to serve
- High sides and narrow opening minimize evaporation during slow process of stock- and soup-making. Heavy-gauge sloped bottom heats evenly makes stirring easier.
- Long, brushed stainless steel handles stay cool on the stovetop. All cookware is dishwasher-safe and carries Calphalon's full lifetime warranty.
- Oven and broiler safe

## Technical Specifications

| Specification | Value |
|---------------|-------|
| ASIN | B003L0XZMQ |
| Best Sellers Rank | #176,195 in Kitchen & Dining ( See Top 100 in Kitchen & Dining ) #524 in Saucepans |
| Brand | Calphalon |
| Capacity | 1.42 Liters |
| Coating Description | Stainless Steel |
| Color | Stainless Steel |
| Customer Reviews | 4.7 4.7 out of 5 stars (1,567) |
| Date First Available | July 22, 2010 |
| Department | Cookware |
| Finish Type | Brushed |
| Global Trade Identification Number | 00016853043934 |
| Is Discontinued By Manufacturer | No |
| Is Oven Safe | Yes |
| Is Suitable For Stovetop | Yes |
| Item Weight | 2.48 pounds |
| Item model number | 1767981 |
| Manufacturer | Calphalon |
| Material | Stainless Steel |
| Product Dimensions | 8.39"D x 14.57"W x 4.49"H |
| Size | 1.5 QT |
| UPC | 016853043934 786173648088 789542437665 |

## Product Details

- **Brand:** Calphalon
- **Capacity:** 1.42 Liters
- **Coating Description:** Stainless Steel
- **Color:** Stainless Steel
- **Finish Type:** Brushed
- **Is Oven Safe:** Yes
- **Item Weight:** 2.5 Pounds
- **Manufacturer:** Calphalon
- **Material:** Stainless Steel
- **Product Dimensions:** 8.39"D x 14.57"W x 4.49"H

## Images

![Calphalon Tri-Ply Stainless Steel 1-1/2-Quart Sauce Pan with Cover - Image 1](https://m.media-amazon.com/images/I/31dBxagQ-iL.jpg)
![Calphalon Tri-Ply Stainless Steel 1-1/2-Quart Sauce Pan with Cover - Image 2](https://m.media-amazon.com/images/I/410QWpabnzL.jpg)
![Calphalon Tri-Ply Stainless Steel 1-1/2-Quart Sauce Pan with Cover - Image 3](https://m.media-amazon.com/images/I/41tDEV8-Z5L.jpg)
![Calphalon Tri-Ply Stainless Steel 1-1/2-Quart Sauce Pan with Cover - Image 4](https://m.media-amazon.com/images/I/51oBXAwL3wL.jpg)
![Calphalon Tri-Ply Stainless Steel 1-1/2-Quart Sauce Pan with Cover - Image 5](https://m.media-amazon.com/images/I/71ojbV9dv-L.jpg)

## Customer Reviews

### ⭐⭐⭐⭐⭐ Perfect Pan for Homemade Baby Food: Durable, Easy to Clean, Just the Right Size
*by K***A on June 27, 2025*

As a new mom making fresh meals for my baby, this Calphalon 1.5-quart saucepan has been a total game-changer. The size is perfect for small batches of purées, veggie blends, and baby oatmeal without wasting food or dealing with a bulky pot. What I love: • Even heating: Steams and simmers evenly, no random hot spots that overcook parts of the food. Great for delicate ingredients like peas or apples. • Tri-ply stainless steel = no weird coatings: I wanted something non-toxic, easy to sterilize, and long-lasting. This hits all those marks. • Lid fits snugly: Steams veggies quickly while locking in nutrients, I’ve used it to make sweet potato, carrots, spinach, and more. • Super easy to clean: Even after thicker foods like mashed lentils or banana oatmeal, it wipes clean without scrubbing.

### ⭐⭐⭐⭐⭐ Perfect Go-To Workhorses-saute pan & 8 inch skillet- for Daily Use at a price that can't be beat
*by E***W on October 2, 2016*

First, the saute pan: I've purchased this pan twice now. I stupidly gave the first one away (it's good to share, right?) and even though I have Le Creuset, Lodge, Mauviel, two stainless saucepans, and an egg poacher, I really missed this saute pan, and finally broke down and just bought another one. Each type of cookware I own is perfect for some things, less so for others. I actually sold cookware for a few years, and I can talk specific uses and attributes till a person's eyes glaze over, so I'll save you that. I'll just say that this is an ideal everyday workhorse, and if I could only have five pans, this would be one of the five, and if I could only have one pan, I'd choose this one because in a pinch, it can do anything. It's perfect for steaming vegetables for 1 or 2 (I use a silicone basket), eggs smothered in chipotle sauce and cheese are perfect, boiled eggs (use the silicone insert for that too), sautéing greens and other vegetables, etc. My favorite bits: Stainless is non-reactive, and it has a solid aluminum core that goes up the sides of the pan. Clean up is a snap. Great in the dishwasher, but easy enough to wash by hand, too. Starch and heat rainbows come right off if you swirl white vinegar in the bottom. Lid fits well so no "rattling" sound, and it's nice to be able to see how things are going with the glass top. It heats evenly and the handle stays cool. It's also a killer price. I would say it is equivalent to my All Clad stainless pans, but at a quarter of the price. It's just a perfect go-to workhorse! I got it yesterday (thank you Amazon prime) and last night, I made a Italian white bean, kale and potato stew in it, a perfect, easy, one pan meal. The pan is as great as I remember, and though I rarely post reviews, I feel so strongly about this particular piece of cookware that I just had to share. And as much as I enjoy sharing, I probably won't be giving this pan away again :) Note: to clear up any misconceptions re: All Clad, it is excellent cookware and it DOES have either an aluminum or copper core. The review that say says it does not is incorrect. UPDATED Review 8 inch Stainless Skillet: I had to try it. It's inexpensive, I needed a workhorse 8 inch skillet, and okay, you caught me - I read some of the reviews re: the pan and they made no sense, so I had to conduct an experiment. Now that I've just made the perfect hash browns (not as easy w/stainless steel as with cast iron), I'm ready to give another 5 stars, this time for the 8 inch skillet. But first, a little bit about the conductive properties of metal: Different metals conduct heat differently, of course. Cast iron heats slowly but holds heat well. It can also be heated to high temperatures and withstand the stress, but pop a searing cast iron pan into cold water, and it will most likely crack open (yes, I've done this) because of the stress. Copper conducts heat really well - both ways, so you could with copper when you want to be able to go from high to low and back again. Aluminum (the core of calphalon and all-clad) conducts heat really well, but reacts with food. Stainless conducts heat poorly (that's why we buy stainless utensils, not aluminum ones) but when bonded to copper or aluminum, great cooking surface. These Calphalon stainless pans are aluminum with a stainless exterior. I'd say they're about 2 mm aluminum which is sufficient for most things. However, there are some things I wouldn't do in these pans: 1) make a very delicate sauce, 2) sear meat, and 3) saute or pan-fry without oil. The reasons, respectively: 1) I can't control the heat well enough, 2) the thickness just doesn't support the highest heat and I don't eat meat :), 3) starches and proteins have a tendency to stick to stainless. When I read reviews about meat searing and pan warping, etc., it was obvious that the pan wasn't being used correctly. ANY and all metals can warp at higher heats and extreme temperature changes and pressure changes. It depends on the metal, the heat, the temperature change, the external pressure, etc. In addition to that, with stainless exterior bonded to aluminum interior, you have two different metals, with two different sets of properties, and so two sets of reactions. Normally, that's not a problem for the two, but when put under extreme stress, you will have issues. It's why there are things like physics and thermodynamics - things I don't do :) - but I know enough about the properties of different metals to know when I'm approaching danger zone. So how did it go with this pan? Amazingly well. I was surprised, actually. Seriously, perfect hash browns WITH cheese. The tricks to using stainless w/aluminum core for things like meat, potatoes, eggs, etc. (obv steaming vegetables is different :) : 1. Put the pan on medium to medium high heat without oil 2. Test your pan to see when it's hot enough. I use the drops of water method - toss a few drops, if they steam you're almost good, if they sizzle off, you're there. 3. Then, add your oil. The oil will be a protective layer between your pan and your food. (I often mix oils, too, to give myself a little more leeway.) 4. After you've swirled the oil(s), add your food and stir to make sure you've got an even coating. 5. Monitor the heat and adjust accordingly. This is key because you can have hot spots on the burner, uneven heating, etc. I did all of that with my new pan, and the results were perfect hash browns, caramelized brown on the outside, nice & crispy, creamy Yukon Gold on the inside, and even the cheese didn't stick much. I left the pan to cool, later I'll wash it, and I'll add a little white vinegar to remove the blue rainbows if there are any. If you can't wait for your pan to cool, then add very hot (tea kettle hot) water to the very hot pan. I'd definitely recommend this pan to anyone who wants a quality piece of cookware for everyday workhorse food prep. I own 2 copper skillets, 3 cast iron skillets, 2 enameled cast iron skillets, and one professional weight Demeyere skillet, and each one is perfect for some recipes, but I can say with certainty that I'll be reaching for this inexpensive 8 inch skillet again and again.

### ⭐⭐⭐⭐⭐ Very well made and perfect for a single person
*by A***R on September 27, 2025*

I had to throw away my Teflon coated pots and pans because they were all scratched up. So, I decided to try stainless steel. The cover is very well made and the pot is nice and sturdy. It’s probably the nicest pot I’ve ever owned. It’s also the most expensive. Sometimes I just want to cook a single serving of something and this pot is perfect. It’s also very easy to clean. Since there’s no coating on it, I plan to have it forever. I am very happy with this pot and I plan to get more Calphalon cookware.

## Frequently Bought Together

- Calphalon Tri-Ply Stainless Steel 1-1/2-Quart Sauce Pan with Cover
- Calphalon Classic Stainless Steel 3.5-Quart Sauce Pan with Cover
- Calphalon Premier Stainless Steel Cookware

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*Product available on Desertcart New Zealand*
*Store origin: NZ*
*Last updated: 2026-02-11*