Calphalon Commercial Hard-Anodized 12-Inch Everyday Pan with Lid Reviews
Calphalon Commercial Hard-Anodized 12-Inch Everyday Pan with Lid Reviews
Other products by Calphalon Ratting 4.0 Out of 5.0 Special Offer Total New 11 Total Use 0
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The 12-in. Everyday Pan is an all-purpose pan. Use it for searing, browning and sauteing vegetables and meats. It also works well for making paella, jambalaya and all-in-one meals that you can bring right to the table to serve. The 2 loop handles make for easier lifting.Backed by a lifetime warranty, Calphalon's Commercial Hard-Anodized Cookware is made to professional standards, offering the home chef unsurpassed cooking performance, superior construction and lasting durability. Each piece in the Commercial Hard-Anodized line is made of a heavy-gauge aluminum, all-metal construction with the advanced technology of the Cool V stainless handles. The aluminum construction provides superior cooking performance by distributing the heat evenly so there are no hot spots as you cook. And because it's made entirely of metal, each pan can be used in the oven and under the broiler. The hard-anodizing seals the cooking surface, making it stick-resistant and non-reactive to the foods being cooked. The Cool V handles are designed to stay cool on the stovetop, and are balanced with such precision that the pans feel lighter when you pick them up.This 12-inch everyday pan will end up being the hardest working pan in your kitchen. It is ideal for everything from simmering stovetop succotash and braising brisket to browning Dutch pancakes or cooking fruit tarts. Part of Calphalon's Commercial Hard-Anodized line of cookware, this pan is made of heavy-gauge aluminum that's uniformly thick across the bottom and sides, allowing for quick and even heat distribution. Its durable hard-anodized finish is stick- and scratch-resistant and won’t react with acidic foods. The patented cast stainless-steel handles are comfortable to grip, plus they minimize heat transfer so handles stay cool on the stovetop. Handles are held in place by three sturdy stainless-steel rivets. The included hard-anodized lid is dome-shaped, making it ideal for moist-heat cooking. The cookware and lid are oven-safe up to 450 degrees F so you can transfer a frittata to the oven for browning without having to switch pans. All cookware in this line is covered by a lifetime warranty. --Cristina Vaamonde
Technical Details
- Constructed of heavy-gauge hard-anodized aluminum for superior heat conductivity- Patented stay-cool cast-stainless-steel handles
- Stick- and scratch-resistant surface; dome-shaped hard-anodized lid ideal for moist-heat cooking
- Oven-safe up to 450 degrees F
- Lifetime warranty; made in China
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By A. L. Buschhoff (Denver, CO, US)
I bought this pan, for myself, with the glass top, and I truly use it just about every day. I like it so much, that I bought this one as a wedding gift and the recipents tell me that this is the pan that they use 90% of the time. It's an easy pan to clean, even without having a non-stick coating.
By Alvin English (Southfield, Mi. United States)
I purchased this pan 5 years ago. It has "D1382 made in Toledo, Ohio" stamped on the bottom. I was excited about the potential for a large quick heating aluminum pan with short handles. It can be used as a substitute for a number of pans, but it performs none of those tasks superbly. Using this pan for various purposes, I struggled to find its true niche in life. I tried it as a fry pan, a stir-fry pan, and a casserole dish. It is a jack of all trades and a master of none. I eventually discovered this pan's true purpose and declared it King of the Oven. I use this pan for broiling steaks and other messy oven chores that require high heat. It is a job this pan performs very well and saves my gleaming stainless steel pans from that ugly baked on grease.
I have come to the conclusion that cooks fall in one of two camps, they either prefer stainless steel or aluminum pans. An aluminum pan performs very differently from a multi-clad stainless steel pan. I confess to have a preference for multi-clad stainless steel. I have a variety of pans from different manufacturers in my collection. I have Cuisinart Multi-Clad, All-Clad, Calphalon Tri-Ply Stainless Steel, and Calphalon Commercial. Each pan in my kitchen has a specific purpose. If price was not a factor, I would have a kitchen full of Al-Clad. Nothing cooks like All-Clad, but it is very expensive. My second choice is Cuisinart Multi-Clad which is very good cookware and on sale periodically. The Calphalon Commercial pans I own are the Omlette pan and a Everyday (oven) pan.
Every pan has a specific purpose. This pan does not show the abuse it is subjected to in the oven.
** CLARIFICATION OF PRODUCT DESCRIPTION.
The product description can be easily misinterpreted. The statement "durable hard-anodized finish is stick- and scratch-resistant" should not be interpreted as a non-stick surface. The pan will release meat once it has seared, but it will not release egg and starchy foods.
By Pamela Y. Trujillo (IL, USA)
I thought I would be able to season/condition this pot. But no go. Everything sticks. However, it does clean up easily enough, if I do it right away. I really like the pot design very much. 2 identical handles on either side. Makes for better maneuvering and handling. I wish it was deeper, though. I will use it, however, not very much. Because I am really a big fan of nonstick pans. All-in-all it is a nice frying pan if you don't mind that it dose NOT have a nonstick surface.
By S. Newell (Petaluma, CA)
This pan works pretty well. I'd like the bottom to be a bit thicker for even heating, but for Wok-like cooking (high heat, constant stirring) it's a winner.
By A. Shankar (CA USA)
Loved the shape and area for cooking - it's a great value and a great product. Only con - not great for non-stick frying.
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