Calphalon Contemporary Stainless 13-Inch Round Grill Pan

I am very excited to be the first person to write a review for this grill pan, and hope I will convince you to purchase it. First of all, let me say that the quality of Calphalon's stainless cookware has greatly improved as they have recently made the switch from not-so-good impact-bonded stainless bottom (Simply Stainless) to a spun tri-ply construction that's on par with All-Clad.

I just got this grill pan after trying a cheapo reversible 2-burner grill, whose "non-stick" (not quite) coating started coming off very early on, and Mario Batali/Copco new enameled cast iron Panini Grill, whose top part never got very hot, and which was a pain to clean.

The Calphalon Contemporary Stainless, costing the same as the Panini Press, is a much better value. The spun tri-ply gives you very even heat and beautiful grill marks, and, as all stainless, it is extremely easy to clean -just soak for a bit and then wipe the goo off with your sponge. Also, it is very wide, which allows you to grill such large items as flank steaks, and limits splattering.

I got this for my husband for Christmas so he could keep grilling all winter long. He made us steaks last week. Not as good as cooking over fire, but good. The pan made nice grill marks and didn't add any greasiness to the meat. It also came clean in the dishwasher! I can't really ask more than that.

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I specifically picked this pan after running many years without a grill pan as I do not like non stick and I can't get used to the concept of not using soap on cast iron.

I have few all clads and some restaurant supply pans mixed in I now how to use barkeepers friend and I use that a lot yet this is the most difficult pan to clean.

The oil burns in and leaves black marks, it does happen on my other pans too when I pan sear let say a steak at super high heat but soaking and scrubbing with barkeeper takes much longer with this one and I still end up with few black marks.

Also I noted that it discolors underneath this is something that soaking with barkeepers friend does remove this doesn't happen with my other pans so I suspect this is something with steel that has been used. I use medium heat as I do with my other pans.

In regards to the 1 star critic about the glass top I am guessing the person is talking induction. My Viking induction cooktop wasn't able to detect the pan which is probably because the bottom is uneven.

I will try other oils over time, so far I used grape-seed and olive oil (mistake, wasn't thinking about the smoke) with the grape-seed beeing the bigger pain.

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EXCELLET GRILL PAN. I'VE HAD THE CALPHALON STAINLESS STEEL GRILL PAN FOR A COUPLE OF MONTHS. GRILLING STEAKS, CHICKEN, VEGETABLES AND GARLIC BREAD HAS BEEN SO EASY. THE PAN HEATS VERY EVENLY AND COOLS QUICKLY. I LIVE IN AN APARTMENT AND CAN'T HAVE AN OUTDOOR GRILL. I WOULD PUT THIS GRILL PAN AGAINST ANY OUTDOOR GRILL. I USED OLIVE OIL FOR ALL COOKING WHICH MADE NOTHING STICK AND WAS VERY EASY TO CLEAN. THIS IS A PAN THAT YOU WILL PASS ON TO FUTURE GENERATIONS. DON'T SETTLE FOR SUBSTITUTES.

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The pan says it's compatible with glass cooktops. It is not since it has ridges on the outside bottom of the pan. Pans for glass cooktops should be smooth on the bottom. It looks like a nice pan for regular gas or electric burners. Don't order if you have the glass cooktop.

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