Originally Posted by Laurel
I recently bought a Calphalon Tri-ply 12" SS omelet pan ....I was also told that if I send my pan in on warranty (on my dime), and it's determined that I used it improperly (warranties do not cover "overheating"), then it will be shipped back to me and I'm SOL.
Basically, I'm completely finished with Calphalon
- PLEASE NOTE: I not authorized to speak in behalf of any company/retailer mentioned and this post should in no way be considered anything other than my personal opinion.
's Lifetime Warranty and Usage guides leaves a lot of wiggle room and it's totally WRONG for customer service to treat you poorly!!
Where did you buy the pan and how long ago is "recently"? Did you contact the retail store where you purchased the item? Do you have the all stainless or the non-stick interior SS exterior pan?
The "better" retailers (I think I work for the best
retailer) put customer satisfaction ahead of issues of "blame" and they don't look for warranty "loopholes". I have worked part-time for Williams-Sonoma
for several years and have handled a lot of customer returns/exchanges. Williams-Sonoma gives new meaning to the phrase The Customer Is Always Right
. I have seen cookware which was clearly abused or mis-handled by the customer. In both locations where I worked, the cookware in question was cheerfully replaced. I take the time to carefully instruct the customers on the use and care of their replaced piece in order to avoid future returns for the same reasons. There are also times where the item was apparently well cared for but still "failed".
If where you bought the pan doesn't "make this right", don't give up on dealing with the manufacturer. It's a shame when companies don't just "do the right thing".
As for suggestions: I tell my friends, family and customers the same tings. Spend your money where it counts most and if you're on a budget know the items where you can save without giving up too much. You can easily get away with spending less on stock pot, but buy the best "fry/saute/skillet/chef" pot/pan you can afford. I've had my All-Clad ALL stainless (not big on non-stick at all) for years and I bought long before I worked for WS - they are real work horses and worth the price.
Did you choose a SS omelet pan for any reason other than size?
You mentioned you like cast iron, but that the one you have isn't large enough. Lodge
makes a 12" Cast Iron fry pan (same size as the omelet pan you're using) and you won't believe how little they cost - we sell it for $29.95.
Good luck and keep us posted!