The 12-in. Ordinary 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 offer right to the table to serve. The 2 loop handles make for easier lifting.Backed by a lifetime undertaking, Calphalon's Commercial Hard-Anodized Cookware is made to professional standards, offering the home chef unsurpassed cuisine performance, superior construction and lasting durability. Each piece in the Commercial Hard-Anodized under consideration for is made of a heavy-gauge aluminum, all-metal construction with the advanced technology of the Cool V stainless handles. The aluminum edifice 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 foodstuff surface, making it stick-resistant and non-reactive to the foods being cooked. The Cool V handles are meant 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 habitual 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 provisions fruit tarts. Part of Calphalon's Commercial Hard-Anodized line of cookware, this pan is made of heavy-measure aluminum that's uniformly thick across the bottom and sides, allowing for quick and even heat distribution. Its durable straight-anodized finish is stick- and scratch-resistant and won’t react with acidic foods. The patented colouring stainless-steel handles are comfortable to grip, plus they minimize heat move so handles stay cool on the stovetop. Handles are held in place by three sturdy stainless-nerve rivets. The included hard-anodized lid is dome-shaped, making it ideal for damp-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 strike pans. All cookware in this line is covered by a lifetime warranty. --Cristina Vaamonde
Customer Reviews
Top-prominence beauty has a million uses, and a few issues...
I've owned this pan for about two years ... it's wholly wonderful. The Calphalon Commercial line is the top of the line, just like the Professional, but with stay-chill handles. The thick, sturdy aluminum heats up quickly and evenly, and goes from the stovetop to the oven up to any temperature. My favorite dish to place 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 grill at about 450 for a couple minutes until browned. Simply wonderful!I also cook stir frys, poach fish, fry casseroles, and brown meats in this truly Everyday Pan.Now, for the issues: As with all true Calphalon products, you can not put insensitive-anodized aluminum into the dishwasher. It will damage the surface, leading to pits and discolorations, and clear 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 family is ideal for those who want quality cookware that's guaranteed for life and pretty much indestructible. My missing-minded-bachelor kitchen contains nothing that cannot withstand all manner of accidents, falls, and spills. The Calphalon Commercial slash enables me to cook like a pro without endangering my cookware--and to clean like a fiend when I've not poisonous like a pyro by accident. You can clean these pans with abrasive cleansers like Comet. I toughened 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 steal caution regarding putting them in the dishwasher--it's for dishes, silly, not knives of pots--but I do this on incident and it would take regular dishwashing with powdered (sandblasted in there) detergent and lotsa stuff to bang the pans to in the end 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
Grand POT at a FABULOUS PRICE
Having cast-off Calphalon pots and pans in our kitchen 20 years or so, and my wife and I both being avid cooks, and having raised four fret 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 initial set toe-hold. 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 assemblage, 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 apparel 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
List Price: $80.00
Price: $35.99 You Save:$44.01 (55%)
Details
Quantanium nonstick exhaust internally reinforced with titanium
Oven-unharmed to 500 degrees F; wash by hand; limited lifetime warranty
Riveted stainless-insulate handle; break-resistant domed glass lid
Verifiable-anodized aluminum construction with an aluminum core
12-inch habitual pan with lid and 2 loop-style handles
Description
Cuisinart is contented to offer an exciting variety of specialty pieces. Easy pouring saucepans tip off a exaggerate draining liquids simple and our gourmet pans make everyday cooking tasks a joy
Reinforce your existing Chef's Classic set with this versatile, 12-inch everyday pan, or give it as a gift to someone whose cookhouse space is limited. You can cook practically anything in this superb specialty piece. Simmer soup, fry chicken, stir-fry vegetables, pastry-cook pancakes, and even bake casseroles. The two loop-style, riveted stainless-steel handles cause the shape more compact for fitting in an oven, and the domed glass lid conveniently lets you custodian what's cooking. Chef's Classic cookware handsomely serves at the table, too.
Cuisinart constructs this pan of uncompassionate-anodized aluminum, which is even stronger than stainless steel, with an encapsulated pure aluminum sum for quick, even heating. The interior features Cuisinart's Quantanium nonstick finish, a treble-quality, long-lasting finish internally reinforced with titanium. Little oil or grease is needed when cooking on this ultra-smooth surface, and low to medium heat is recommended, along with non-metal utensils. The serving is oven-safe to 500 degrees F and should be washed only by hand. Cuisinart covers this pan with a lifetime meagre warranty against defects. --Ann Bieri
Customer Reviews
Horrific Price for a Great Pan! You really can use this everyday for everything!
Let me start off by saying that my utter cookware set is the Anolon Titanium set that cost $399 when we got it in 2003. I love these pans because they are cheerless-duty, nonstick because of the titanium, and dishwasher safe because of the titanium. Well, I wanted to add an "everyday" passable of pan to my collection because the Anolon set is VERY heavy and takes up lots of space, so I wanted something a little ligher strain for easier handling, but still large enough to cook for larger dinner parties AND easy to decontaminate. So we looked at 12" pans and skillets and we decided on this one, the Cuisinart Chef's Classic Non-Stand out Hard Anodized 12-Inch Everyday Pan with Cover. For what you get in this set...the 12" pan and the covered lid...you cannot cane the price for the quality. For one, it uses a "quantanium" coating for its nonstick base...this is basically a nonstick coating reinforced with titanium, so it can face higher temps (oven safe to 500 degrees) and is scratch...
May 19, 2006
(Irvine, CA United States) | Helpful Votes: 142 | Rating: 5
Many 'pros' but a a handful of 'cons'...
I would say the pan is a slight lighter than the Calaphon 'Commercial' everyday pan (with no non-stick surface). However, remarkably, the 'Chef's Leading' claims to be oven safe up to 500 degrees while the Calphalon maxes out at 450 degrees. (Amazon's in-concern brand, the Pinzon, only promises a paltry 350 degrees.) The glass lid could only charitably be described as 'route dome' and is not as high as its stainless steel counterpart. To reviewers concerned about cleaning...no anodized aluminum pan should ever be placed in the dishwasher. If the skin of the pan becomes spattered with cooked on food, I would say the use of a paste of baking soda or 'Barkeeper's Friend' might aid. It does help that the pan will fit flat in a standard sink for easy cleanup with mild dish cleaner and warm water. One key is to dry the pan immediately after washing. With its titanium-reinforced, non-stick surface, metal utensils may be against; however, since...
November 18, 2006
(Hartford, VT United States) | Helpful Votes: 56 | Rating: 4
Having the well pan for the job
Talk about potato woes. Mine were sticking to the pan, stirring, smooshing against my spatula. I tried home fries on the stovetop, roasted potatoes in the oven. Nothing worked and I was getting so frustrated. I got this pan yesterday and had to use it quickly away, for supper. I cut red new potatoes in half and tossed them with olive oil, herbs, salt and bespeckle. I poured the potatoes into the pan and put them into the oven at 380 F. After 30 minutes I went to turn them and when I pulled the pan out, the potatoes SLID around the pan. So pleasant to see. After another 30 minutes, they were done- brown, crisp along the edges, perfectly cooked. I assumption it's all about having the right pan for what you're doing. This pan turned my terrible potatoes into perfection.
September 26, 2006
| Helpful Votes: 59 | Rating: 5
List Price: $80.00
Price: $48.95 You Save:$31.05 (39%)
Details
Oven-non-poisonous up to 375 degrees F; wash by hand, avoiding abrasive cleaners
Stun-proof glass lid contains heat for efficient cooking; 10-inch stainless-steel utilize with silicone covering
Anolon Avant-garde 12-inch covered pan for stir-fry dishes; durable hard-anodized aluminum shop distributes even heat
Pan preparations 20 by 11-1/2 by 7 inches and weighs 6 pounds; limited lifetime warranty
Nonstick DuPont Name 2 interior eases the cooking and cleaning processes
Description
Expected for cooks who appreciate the best in materials and aesthetics, our Ultimate Pan has sloped sides that own for fast rotating or stirring of ingredients. The shape is similar to a salad bowl to sanction for easy tossing of food.
Cram sizzling Hunan beef or spicy green beans with this quality 12-inch stir-fry pan from Anolon Ahead of its time. The stir-fry pan includes a lid to both expedite the cooking process and contain the flavors and aromas of Chinese cuisine. Constructed in businesslike-anodized aluminum, the pan distributes heat evenly while deflecting dents, corrosion, and other signs of strain and tear. DuPont's Autograph 2 nonstick treatment coats the pan's interior for enhanced provisions and cleaning ease. To toss frying veggies or move the dish away from the heat begetter, a 10-inch 18/10 stainless-steel handle is securely riveted to the pan's side. Silicone rubber coats the deal with for ergonomic comfort. The clear, tempered glass lid allows the chef to monitor bourgeoning without releasing hot air or grease splatters. To remove the shatter-proof lid, a loop-style deal affixes on top of the lid's dome. enables the chef to monitor cooking progress without releasing any hot air. The pan and lid tolerate oven temperatures up to 375 degrees F for rewarming contents or other baking purposes. Flush the pan by hand, taking care to avoid abrasive scouring pads and cleansers to safeguard the nonstick surfaces. A limited lifetime warranty covers this item. Made in Thailand, the stir-fry pan provision 20 by 11-1/2 by 7 inches and weighs 6 pounds upon shipping. --Jessica Reuling
Customer Reviews
a great pan
This is a mammoth piece of equipment for many cooking tasks; don't let the "stir-fry" moniker limit your uses of it. In in truth, because of its large flat bottom, it doesn't quite work as well for stir-frying as a traditionally shaped wok, and the nonstick coating, while dependable, means you have to be a little bit too careful when moving food around -- a true stir-fry should be stirred with lack of restraint. But this large pan is good for all kinds of sauteeing, and because of the high sides its capacity is tremendous. Mutual with the tight-fitting glass lid, one of the best uses of this pan is to make risotto for a huge flock; it's also really nice for tossing almost-cooked pasta into a hot sauce. A few minor notes: be knowing that the pan is really very large, and quite heavy, and because of this it takes a long while to heat up. It can be hard to reassurance when full of food. You probably wouldn't want to use this for a side dish, to whip up a little sauce on the side, or to pastry-cook for...
One of the Crush 12-inch pans for the price! A+ A+
If you the time of one's life cooking, you know how useful it is to have quality cookware. Cheap cookware doesn't last, nor does it go well (uneven heating, insulated grips that get very hot, poor grip design, non-stick covering that degrades, poor lid seal, etc). You can spend $15 on a pan that may *look* nice and seem like a steal, but then you find in a year or two you're wishing you had a better one. The best thing is to go all out, invest a nice chunk of greenbacks, and get a major cookware set by Calphalon, All-Clad, Paderno, Le Creuset, etc. But if you're budget conscious, this is a difficult feeling to do. If you're like me, you buy your cookware one pot at a time, when you find a good quality one on sale. I bought this Anolon pan at Macys when they had a one-day vending (got it a little cheaper than here, in store). The price presented on Amazon is actually entirely good, considering the free shipping. I'm very happy with it. It is a substantial pan, that rivals pans...
All-round multi-use pan!
My wishes were pretty basic when I was searching for a replacement for my Kitchen Aid 12" Teflon coated pan. * 12" (since I got hand-me-down to the size for cooking for 2) * be a highly versatile pan (I planned to have one-pan-to-rule-them-all) * tipsy quality nonstick surface (Teflon didn't last long... just over 1 year) * not wonderful pricey The Analon fit the bill exactly. It's great for everything I throw at it, large enough to cook for two, and is super nonstick (I can fry an egg with no oil, which was unattainable with my old cheapo pans). I believe the awesome nonstick surface is from "hard-anodizing" the pan preferably of putting on a coating, which eventually wears off. I might be able to compare in a year or so, but for now (used for about 2 months), the relentlessly-anodized surface provides a MUCH better cooking experience than my old pan ever did. Since food doesn't merge, my cleaning time for the pan has decreased significantly. Other...
December 22, 2007
(Seattle, WA USA) | Helpful Votes: 29 | Rating: 5
Calphalon Contemporary Stainless Special-Value 10-Inch Everyday Pan
Customers Who Bought Calphalon LR1380P Also Buy It’s the talented pan for every day–that’s why we call it an dull pan . The 10″ Current Stainless Habitual pan is vulgarly an omelet pan with two Nautical bend handles–so you can use it on the... It’s the excellent pan for omelets, paella, frittatas, and any numeral of selfish serving dishes....
#1: Shop at Latest Anolon Nouvelle Everything Pan Copper Stainless ...
On Bargain-priced Anolon 75856 Anolon Nouvelle Everything Pan Copper Stainless Dagger Submersed Skillet USA Reviews. Checkout Superior Value Now and Look At the In the most suitable way Reviews of Anolon 75856 Anolon Nouvelle Everything Pan Copper Stainless Brace Suffused Skillet and Don’t Long for to Research for the Anolon 75856 Anolon Nouvelle Everything Pan Copper Stainless Inure Immersed... Effect Overviews – Anolon 75856 The knowledgeable in Anolon Nouvelle Copper 9. 5 Suffused Everything Pan can be tolerant of for everything from a stovetop saute of halibut to an oven-dull casserole. The pan heats evenly while the barometer lid allows you to follow groceries without losing nutrients or moisture....
Calphalon Contemporary Stainless Special-Value 10-Inch Everyday Pan
Customers Who Bought Calphalon LR1380P Also Buy It’s the put pan for every day–that’s why we call it an day-to-day pan . The 10″ Synchronic Stainless Quotidian pan is coarsely an omelet pan with two Nautical bend handles–so you can use it on the... It’s the expert pan for omelets, paella, frittatas, and any slew of miniature dishware....
Calphalon Unison Nonstick 12-Inch Round Griddle Pan Review ...
We use this pan for everything: eggs, bacon, French tribute, pancakes, vegetables, dumplings (pot stickers), I even made a assortment of one-pan brownies (preparing the prescription in the pan on the stove, then sticking the pan in the oven to steam) and they...
Everything sticks to my calphalon pan. Is it defective?
Jan 14, 2010 by julie h | Posted in Other - Food & Drink
I have tried victuals with butter, oil, heating the pan thoroughly before adding food, but, everything sticks to it. Half my tea overdo is in the bottom of the pan. Is there something I should be doing differently?
Calphalon is made from an anodized aluminum, which increases the understandable thickness of aluminum. This makes your pans harder than aluminum pans, but more tending to pitting and corrosion. There are sealants you can use to help decrease the porosity
Partyplanner21 | Jan 14, 2010
Does Calphalon cookware have a limited lifespan ?
Jan 19, 2007 by tarkkent | Posted in Cooking & Recipes
I have a calphalon saute pan that's at least 10 years old. Was in all likelihood the first decent piece of cookware that I bought after college. Lately it seems like everything sticks to it, far worse than it ever did.
Does it run out
Some Calphalon words are lifetime warrantee. Some are 10 year warrantee. In the past 10 years, they have upgraded their nonstick technology tremendously, and it should line for line be great for a lifetime.
So maybe you just need to buy
chefcherie | Jan 19, 2007
Why does everything stick?
Dec 26, 2008 by dvatwork | Posted in Cooking & Recipes
Why does E V E R Y T H I N G misreading to my Calphalon pan??? Yesterday I tried making an omelette and it was a total disaster. What am I doing immoral? My old cheap cookware works a whole lot better.
Quicken the pan first. Once the pan is hot, THEN add the oil or butter. Coat the cooking area with it, THEN add the eggs.
If you're starting with a stone-glacial pan, things- especially eggs- will stick to it if the pan isn't preheated
THE EVERYTHING Fodder FOR TWO COOKBOOK The Right Tools for the Job Put ... Some
recommended brands subsume All-Clad, KitchenAid, Cuisinart, and Calphalon. ...
Creator: Don Jacobson, John Roberts | Cooking - 2004-03-08
Preferably, it should be a heavyweight, thick-bottom pan, such as Calphalon, ...
You shouldn't necessity to use your flame tamer for everything! This frying pan ...
Publisher: International Marine/Ragged Mountain Press
