In the Calphalon Triply Omelette Pan, stainless steel covers a core of aluminum, lending the pan the properties of both metals for improved results. The pan's omelette shape, with sloping sides and a rolled rim, make it easy to deftly flip foods. This ten inch skillet is oven and broiler safe to seven hundred degrees. It is also safe for use with metal utensils and for dishwasher cleanup. The exterior is mirror polished; the interior has a brushed finish to hide wear.
The handle stays cool on the stove, is made to balance well in the hand, and includes a thumb dent to aid in gripping. It also has a lovely arch instead of the usual straight line, which is very pleasing to the eye and I find gives better control when manipulating the pan.
Cook with lower temperatures to better result due to the pan's construction. Aluminum heats quickly and retains that heat well. Go from the stove to the oven or deglaze for delicious gravies and sauces. Soak and scour a bit and the pan is good as new. While some argue these pans are not for less experienced cooks, a few minutes spent reading up on their proper use (especially if you've mainly cooked with nonstick varieties) will settle that matter.