Others say...

"Really Good Saucepan with Poor Finish"
The pan does what you want it to do: distributes heat evenly and has a good, heavy, tight fitting lid. So why isn't this enough for five stars? Because the pan show water spots and cooking stains from the very first usage and with every subsequent usage. Why? I like Calphalon, consider myself a "Calphalon cook" but the external appearance is not a trivial matter, especially on expensive cookware.

"Reliable piece of kitchen-ware"
I believe I use this particular pan at least 4 days a week if not more. It isn't too heavy nor too light (I sound like Goldilocks) it is just right for a majority of my cooking needs. Yes the exterior of the pan does tarnish easily but I found it was easy to clean and the interior can become scratched if you do not use the right tools with it. But the finer point is not so much the look but what it can produce. It conducts the heat beautifully so that the highest temp. ever needed is medium. I have made lemon curd, marinara sauces, soups and bechamels in this pan and each and everytime the results are deeply satisfying. The price is incredibly reasonable considering what you get from this pan.
I absolutely adore this pan and would recommend it to everyone.

"It's OK"
This pan works fine. It heats evenly and looks good if maitained. A single cooking discolors it to an unattractive grayish orange. This is unlike other thicker finished copper pans I own which very gradually tarnish and require only occasional polishing. This pan's finish can be easily restored by wiping it with a mixture of white vinegar and salt, but it is an inconvenience to do it every time you use the pan.

"Inexpensive copper and good quality"
This pan is a good buy and a wonderful size for 2-3 member families. Although not as heavy as some of the french copper pans, I have many of the Commercial Calphalon pieces and love the handle. The pan is definately heavier than cheap quality pans and the stainless interior is just what I wanted for acidic based cooking (tomato sauces, etc). As far as scratches, well, what do you expect? If you use it, it is going to get some scratches... the brushed exterior helps hide some of the outside marks though. Some have complained about "scratches" on the other Calphalon hard anodized, but most of the time, they really aren't scratches, but rather aluminum marks from the rivets when stacking. In any case, they are easily removed with scotchbrite and some cleaner! Enjoy! P.S. I chose the "no shipping cost" delivery and received the pan in just 4 days!!

"enter the cooper cookware world"
It looks great, and the lips are curved, the design is elegant, but it scratches quickly, and what might not be a flow just a concern is that it is made in China, I was told by Calphalon that the whole line is made in China.

To give a comparing review keep in mind the copper thickness in this unit is about .6 mm, that is more then all clad cop-r-chef but far less then all clad cooper core that has about 1.6 mm (it is suppose to be proprietary info according All-clad rep. so do not tell them I told you), the French copper (the best stuff) is about 2 - 3 mm thick.

The more cooper the more control one has on heating temp, Cooper heats the fastest as well it cools the fastest, it the best conduct of heat in the metals used in cookware. The one advantage of all clad copper core, is that is one of few that has quite a bit of copper and is dishwasher safe (since it is coated in and out with stainless steel), but you are going to loose the presentation look of cooper, and who would want that after the bucks you plunging into great and lovely cookware.

Beside the scratches It is a keeper until I can afford the 2 - 3 mm of the cooper (the real McCoy)