2pcs Carbon Brushes Repairing Part for Rotary Tool for Dremel 4000

First, the saute pan: I've purchased this pan twice now. I stupidly gave the first one away (it's good to share, right?) and even though I have Le Creuset, Lodge, Mauviel, two stainless saucepans, and an egg poacher, I really missed this saute pan, and finally broke down and just bought another one.Each type of cookware I own is perfect for some things, less so for others. I actually sold cookware for a few years, and I can talk specific uses and attributes till a person's eyes glaze over, so I'll save you that. I'll just say that this is an ideal everyday workhorse, and if I could only have five pans, this would be one of the five, and if I could only have one pan, I'd choose this one because in a pinch, it can do anything.It's perfect for steaming vegetables for 1 or 2 (I use a silicone basket), eggs smothered in chipotle sauce and cheese are perfect, boiled eggs (use the silicone insert for that too), sautéing greens and other vegetables, etc. My favorite bits:Stainless is non-reactive, and it has a solid aluminum core that goes up the sides of the pan.Clean up is a snap. Great in the dishwasher, but easy enough to wash by hand, too.Starch and heat rainbows come right off if you swirl white vinegar in the bottom.Lid fits well so no "rattling" sound, and it's nice to be able to see how things are going with the glass top.It heats evenly and the handle stays cool.It's also a killer price. I would say it is equivalent to my All Clad stainless pans, but at a quarter of the price.It's just a perfect go-to workhorse! I got it yesterday (thank you Amazon prime) and last night, I made a Italian white bean, kale and potato stew in it, a perfect, easy, one pan meal. The pan is as great as I remember, and though I rarely post reviews, I feel so strongly about this particular piece of cookware that I just had to share. And as much as I enjoy sharing, I probably won't be giving this pan away again :)Note: to clear up any misconceptions re: All Clad, it is excellent cookware and it DOES have either an aluminum or copper core. The review that say says it does not is incorrect.UPDATED Review 8 inch Stainless Skillet:I had to try it. It's inexpensive, I needed a workhorse 8 inch skillet, and okay, you caught me - I read some of the reviews re: the pan and they made no sense, so I had to conduct an experiment. Now that I've just made the perfect hash browns (not as easy w/stainless steel as with cast iron), I'm ready to give another 5 stars, this time for the 8 inch skillet.But first, a little bit about the conductive properties of metal:Different metals conduct heat differently, of course.Cast iron heats slowly but holds heat well. It can also be heated to high temperatures and withstand the stress, but pop a searing cast iron pan into cold water, and it will most likely crack open (yes, I've done this) because of the stress.Copper conducts heat really well - both ways, so you could with copper when you want to be able to go from high to low and back again.Aluminum (the core of calphalon and all-clad) conducts heat really well, but reacts with food.Stainless conducts heat poorly (that's why we buy stainless utensils, not aluminum ones) but when bonded to copper or aluminum, great cooking surface.These Calphalon stainless pans are aluminum with a stainless exterior. I'd say they're about 2 mm aluminum which is sufficient for most things. However, there are some things I wouldn't do in these pans: 1) make a very delicate sauce, 2) sear meat, and 3) saute or pan-fry without oil. The reasons, respectively: 1) I can't control the heat well enough, 2) the thickness just doesn't support the highest heat and I don't eat meat :), 3) starches and proteins have a tendency to stick to stainless.When I read reviews about meat searing and pan warping, etc., it was obvious that the pan wasn't being used correctly. ANY and all metals can warp at higher heats and extreme temperature changes and pressure changes. It depends on the metal, the heat, the temperature change, the external pressure, etc. In addition to that, with stainless exterior bonded to aluminum interior, you have two different metals, with two different sets of properties, and so two sets of reactions. Normally, that's not a problem for the two, but when put under extreme stress, you will have issues. It's why there are things like physics and thermodynamics - things I don't do :) - but I know enough about the properties of different metals to know when I'm approaching danger zone.So how did it go with this pan? Amazingly well. I was surprised, actually. Seriously, perfect hash browns WITH cheese. The tricks to using stainless w/aluminum core for things like meat, potatoes, eggs, etc. (obv steaming vegetables is different :) :1. Put the pan on medium to medium high heat without oil2. Test your pan to see when it's hot enough. I use the drops of water method - toss a few drops, if they steam you're almost good, if they sizzle off, you're there.3. Then, add your oil. The oil will be a protective layer between your pan and your food. (I often mix oils, too, to give myself a little more leeway.)4. After you've swirled the oil(s), add your food and stir to make sure you've got an even coating.5. Monitor the heat and adjust accordingly. This is key because you can have hot spots on the burner, uneven heating, etc.I did all of that with my new pan, and the results were perfect hash browns, caramelized brown on the outside, nice & crispy, creamy Yukon Gold on the inside, and even the cheese didn't stick much. I left the pan to cool, later I'll wash it, and I'll add a little white vinegar to remove the blue rainbows if there are any. If you can't wait for your pan to cool, then add very hot (tea kettle hot) water to the very hot pan.I'd definitely recommend this pan to anyone who wants a quality piece of cookware for everyday workhorse food prep. I own 2 copper skillets, 3 cast iron skillets, 2 enameled cast iron skillets, and one professional weight Demeyere skillet, and each one is perfect for some recipes, but I can say with certainty that I'll be reaching for this inexpensive 8 inch skillet again and again.

I researched and compared so many different sauce pans before buying this, you’d think I was writing a dissertation on them. I really like to choose carefully so I know something is going to suit my needs and be worth the time and money invested. I’m so glad I chose this one - it’s perfect! I got the 1.5qt for $42. The shape is both beautiful and ideal functionally (rounded inside for smooth stirring, your soup doesn’t evaporate out, and it’s easy to clean). It has a nice weight and balance, and the size is perfect for soup and a whole bunch of other purposes. This is one of my two go-to pots. I previously shied away from stainless steel because I had one pot that stuff always burned in and got stuck to, but this is a dream to clean and somehow nothing ever sticks. I do take good care of it by using a silicone spoon or spatula to stir, not putting it under water when it’s still hot, and I hand wash it not because I have to but because it’s just so easy to since any remaining food just slides out. I have to really be impressed to write a review, so that alone tells you how happy I am with this. I would definitely recommend!

My wife tends to forget things on the stove. Combine that with a teflon coating for a recipe for disaster. This pan has NO coating. This pan heats well, is thick for good heat distribution, and you just soak it for a bit for easy cleanup. It has already withstood boiling to scorched several batches of old style oatmeal. I am impressed.

Nice and heavy bottom to conduct heat. Well made product, I have several Calpalon frying pans also.Great company as they have a life time warranty on their products

I recently switched from gas to induction, and these Tri-ply came rated highly. I traded out a 10-year old set of Calphalon stainless cookware that still looked and cooked like new, but such is progress and I needed something that would work on an induction stove. These new ones definitely do.Pros:1. they look fabulous and are elegant.2. on an induction stove, they respond terrifically. I would assume they're as good as any other stainless cookware on electric or gas.Cons:1. the handles are wretched, far too thin (not flimsy) to control the pan well. I don't have huge hands, just average, but if you have anything in the pans to make them a little heavy, you'll probably find it hard to manage the pan with these handles. They look great but don't give you much leverage - it's like trying to control a bowling ball with a pencil sticking out of it.2. the lids, while they do work and do a good job of directing moisture right back into the pan, are too small for the rims of the pan. I have several of these pans and all the lids are the same - if you push the lid all the way to one side, you have a tiny gap on the other, and the lids just flop around on the pan.For the rest, you need to be prepared to treat it for what it is - shiny stainless cookware. This means you (a) use enough butter, oil, etc. to ensure no sticking or (b) you give the meat a good sear then de-glaze afterwards (you DO like gravy, right?), and/or (c), you are prepared to give it a good scrubbing when you're done cooking. I've found that the case is usually (c). I've found after a month that you CAN run them through the dishwasher but don't expect them to come out perfect all the time. Invest $3 on a can of Barkeeper's Friend and use it on the interior and bottoms of these from time to time, they'll reward you by staying shiny and clean.The cost-to-value ratio is high, in my opinion, even after a below retain discount and free shipping. When you spend $100 on a sauce pan (OK, almost), you expect it to be damn near perfect. I'm regretting I didn't spend a bit more and just get some of the better European brands or All-Clad. Overall I'm not finding these to be nearly as nice as the old set of Calphalon I got rid of. They're good, they're very pretty and they work, but they're not meeting my expectations for the price, and I've been cooking for 30 years and have been using Calphalon stainless for the past 15 years, and very good European cookware for the 15 before that.If you're about to drop this kind of money on these pans, you may wish to reconsider and go with another brand. Also, pay a visit to the store to touch and feel them in person before you buy - I didn't and I'm regretting it. Don't get me wrong, these are very nice pans, but for the price and reputation I really expected more.

I now have two of these since the size is perfect for so many things. It works great, cleans up easily and gets more use that most of my pans.

Love it so much thinking of getting different sizes

Product arrived on time and worked as expected

I did not sand them enough and one got stuck and then broke, so they are quite tricky to make fit.

Good replacement for OEM

Bigger than what was on the details info needed to file them to fit working now

These plain and simply do not fit the 4000 series dremel. Not to mention the carbon seems cheap and probly would not last long regardless. I had tovsend these back cause they just dont work.