More Sizes: 10-in., 12-in., 8-in.

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Calphalon Tri-Ply Stainless Steel 8" Omelette Pan

  • Item No Longer Available
  • If you have a passion for perfect omelets, you’ve come to the right pan. The flat, thick base heats up evenly and quickly, while sloping sides allow your omelet to glide freely as you rotate it, then flip it over in one quick motion. Cool V handles stay touchably cool for a bunkhouse full of omelet lovers, and are nicely balanced to make flips flawless. Available in three versatile sizes, all with the option of nonstick coating.
  • Tri-ply stainless combines the beauty of stainless steel with the superior performance of aluminum.
  • 100% dishwasher safe
  • Cast, polished-stainless Cool V long handles stay cool on the stovetop, ergonomically designed for comfortable grip and easy lifting.
  • Durable Calphalon nonstick coating available on omelette pans for no-fat/low-fat cooking
  • Engineered to deliver professional-quality performance
  • Heavy duty, stainless steel rivets permanently secure handles to lids and vessels for a lifetime of use
  • Satin-finish interior maintains its good looks through years of use
  • Unique 3-ply construction combines heavy-gauge aluminum core and stainless steel to provide quick, even heating and brilliant good looks
16 out of 20 (80%) reviewers recommend this product


Rating Snapshot

Average Customer Ratings

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  1. 4 out of 5 stars.

    Go to Pan

    This is my favorite "go to " pan . I use this pan almost daily for sauteing ,stove top, and stove top to oven cooking. It cooks evenly and is a breeze to clean. It has a good weight, even for an older cook like myself(73).

  2. 5 out of 5 stars.

    Not just for omelettes!

    I absolutely love this pan for everything from scrambled eggs to fried pork chops.

  3. 5 out of 5 stars.


    I bought this pan a few years back and I just couldn't imagine cooking with anything, love, love it!

  4. 5 out of 5 stars.

    Great for high temp cooking!

    I already have the 10 inch omelette pan, but wanted a larger cooking surface. Switching from the coated Calphalon to the stainless steel takes a little getting used too, because of the heating difference. They clean beautifully when you allow the pan to cool and if needed use a little bar keeper to throughly clean.

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