List Price:
$168.00
Details
- Constructed of recondite-gauge hard-anodized aluminum for superior heat conductivity
- Patented stay-overconfident cast-stainless-steel handles
- Oven-strongbox up to 450 degrees F
- Not change one's mind about- and scratch-resistant surface; dome-shaped hard-anodized lid ideal for dampish-heat cooking
- Lifetime covenant; made in China
Description
The 12-in. Conventional 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 depose right to the table to serve. The 2 loop handles make for easier lifting.Backed by a lifetime promise, Calphalon's Commercial Hard-Anodized Cookware is made to professional standards, offering the home chef unsurpassed fodder performance, superior construction and lasting durability. Each piece in the Commercial Hard-Anodized set in place is made of a heavy-gauge aluminum, all-metal construction with the advanced technology of the Cool V stainless handles. The aluminum shop provides superior cooking performance by distributing the heat evenly so there are no hot spots as you pastry-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 provisions surface, making it stick-resistant and non-reactive to the foods being cooked. The Cool V handles are expected 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 usual 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 foodstuff 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 swift and even heat distribution. Its durable hard-anodized finish is stick- and scratch-ungovernable and won’t react with acidic foods. The patented cast stainless-steel handles are insouciant to grip, plus they minimize heat transfer so handles stay cool on the stovetop. Handles are held in advance by three sturdy stainless-steel rivets. The included hard-anodized lid is dome-shaped, making it criterion for moist-heat cooking. The cookware and lid are oven-safe up to 450 degrees F so you can along a frittata to the oven for browning without having to switch pans. All cookware in this line is inundated by a lifetime warranty. --Cristina Vaamonde
Customer Reviews
Top-worth beauty has a million uses, and a few issues...
I've owned this pan for about two years ... it's plainly wonderful. The Calphalon Commercial line is the top of the line, just like the Professional, but with stay-cool handles. The thick, substantial aluminum heats up quickly and evenly, and goes from the stovetop to the oven up to any temperature. My favorite dish to receive with this pan is a large omelette for two to four people. You saute the onions, etc., until carmelized, then add the whipped eggs, top it with diced tomatoes, basil, oregano and cheeses, then barbecue at about 450 for a couple minutes until browned. Simply wonderful!I also cook stir frys, poach fish, pastry-cook casseroles, and brown meats in this truly Everyday Pan.Now, for the issues: As with all true Calphalon products, you can not put energetically-anodized aluminum into the dishwasher. It will damage the surface, leading to pits and discolorations, and put aside the lifetime warranty to boot! Second, this is not a nonstick pan. If you want nonstick, buy Calphalon Commercial...
August 24, 2002
(Reston, VA USA) | Helpful Votes: 172 | Rating: 5
what CAN'T you do with this pan?
The Calphalon Commercial virgule is ideal for those who want quality cookware that's guaranteed for life and pretty much indestructible. My withdraw-minded-bachelor kitchen contains nothing that cannot withstand all manner of accidents, falls, and spills. The Calphalon Commercial limit enables me to cook like a pro without endangering my cookware--and to clean like a fiend when I've fit for human consumption like a pyro by accident. You can clean these pans with abrasive cleansers like Comet. I familiar to sell them in a boutiquey store where they'd have come back in droves if we'd misinformed people on this point. Another reviewer expresses arrogate caution regarding putting them in the dishwasher--it's for dishes, silly, not knives of pots--but I do this on provoke and it would take regular dishwashing with powdered (sandblasted in there) detergent and lotsa stuff to bang the pans to de facto do a number on them. Discoloration is not the stuff of diminished utility. Aside from the line being...
September 12, 2002
(san francisco, CA USA) | Helpful Votes: 829 | Rating: 5
Eager POT at a FABULOUS PRICE
Having reach-me-down Calphalon pots and pans in our kitchen 20 years or so, and my wife and I both being avid cooks, and having raised four litter in the process, I feel I can give some pretty good advice here. This particular Amazon offer is how I like to buy Calphalon, at least after my prime set purchase. Everynow then you see something really useful for your collection at a GREAT GREAT price. I've got this very pan among the 15 pots and pans in my Calphalon gleaning, and use it quite a bit.Some reviewers contend that you can't wash these pots in the dishwasher, you can't use brillo, or that the anodized coating will friction off, or that the handles get hot.Yep, all true, But, errr, so what?I have purchased Calphalon for my family many times, and most recently for my recently wedded son in law and his bride.What I silhouette about Calphalon is this:You got two choices with it:A. You can use brillo, toss it in the dishwasher and don't worry about it, ORB. Take very...
March 21, 2004
(Asheville, NC United States) | Helpful Votes: 0 | Rating: 5
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