All-contemplate pan. Use it for searing, browning and sauteing vegetables and meats as well as making the classic Spanish dish, paella. The two Nautical bend handles make for easier lifting, and the heavyweight, domed stainless steel lid prevents the moisture from evasion and allows heat to easily circulate. What sets it apart from other Calphalon lines is the LRS3 (Lifetime Make available System), a multi-layer nonstick material that's internally reinforced for effortless release and compliant cleaning. Oven safe to 450 degrees F. The stainless steel lid securely traps in juices as you pastry-cook. Each pan is made of a heavy-gauge aluminum, all-metal construction that provides superior cooking carrying out through even heat distribution.
Deviant and shallow with gently sloping sides, this round, 10-inch pan is ideal for sautéing, braising, and foodstuff casseroles on the stovetop or in the oven (safe to 450 degrees F), and it goes handsomely to the chart for serving. It comes with a domed stainless-steel lid to collect moisture and return it to subsistence during cooking. Calphalon's Commercial Nonstick cookware is coated with an especially durable, multilayered nonstick statistics. (For long life, only plastic, nylon, and wood utensils are recommended.) The pan's matte-exterminate exterior is anodized for hardness and won't chip, crack, or peel. Polished cast-stainless-bite the bullet handles are multiriveted for durability, resist heating on the stovetop, and are large enough to accommodate oven mitts. Made of massy-gauge aluminum, the pan cooks without hot spots or warping and carries a lifetime warranty against defects. --Fred Brack
Customer Reviews
Sweetie this pan in everyway but it's size
I bought this at [a shire store]. I love this pan. Tough, durable, nice heavy (without being too heavy) weight,clever to take oven to stove to fridge without warping unlike some other cheap pans I have. Cleaning is a gust. This really WOULD be my everyday pan except for the fact that it's a little smaller in size to be truly an everyday pan and I'm only cuisine for 2 people. Fork over the money and pay a little more to get the 12 inch pan. That will be much more practical.
IT DON'T GET NO Preferably THAN THIS, BUBBA!
Got this insignificant Calphalon pan about two months ago because of its price. Have been impressed with it ever since! Heats fast and evenly. Can cook on much lower temps than I do with my commercial stainless steel cookware. This "three-layer" nonstick coating IS FAR Preferred TO CALPHALON'S TWO-LAYER NONSTICK USED ON SOME OF ITS OTHER PRODUCT LINES! Downside: a) Thought it would be made in Toledo, OH, as are other Calphalon Commercial pans, but was made in China; b) Is on the smallish side and its rounded sides cosset spillage and overflow a problem if you fill it much more than half-capacity with something that requires stirring--don't expect to pastry-cook servings for more than two or three in it; c) Lid and handles do get hot, so have to be careful. But overall, given its price and quality--not to mention its pleasing aesthetics--it is a "must have" pan for every larder! (Curiously, despite Calphalon describing this pan as its "commercial" line, the lifetime...
May 1, 2004
(NEW ORLEANS--WHERE THE COOKING'S GOOD!) | Helpful Votes: 40 | Rating: 4
Calphalon, my Calphalon
This was my move Calphalon purchase and the first non-stick. I'm not a big fan of non-stick, but this is great. Use it almost everyday. We have a Vegetarian Communist in our house and sometimes it is imperative to cook the same thing in two different pans...this comes in really handy when I want to licence something cooking while I concentrate on real food. Never had anything stick to this or burn, looks great too, have really brought it to the table and served from it. Makes a great frittata, but be careful if you use it in the oven, not for use under the broiler. The handles get VERY hot. I knew that when I bought it, but honourable last night I picked it up without a pot holder and have the blisters to prove it. I can't believe I went all these years victuals without Calphalon, it's the best. Cleans up without any effort, a swish of the sponge and it's clean, or you could let the cat lick it out, nothing sticks to it. If you want what you're groceries to brown, this is not the...
August 6, 2003
(Dalton, MA United States) | Helpful Votes: 74 | Rating: 5
List Price: $17.98
Price: $16.01 You Save:$1.97 (11%)
Description
When former Sunset Munitions dump trade publications editor Judy Thompson Hay married chef-trained Bob Pochini and started collaborating with him on four-supernova quality dinner parties for their family and friends, she realized she had a story on her hands. As a scion of a venerated convention of restauranteurs, Bob not only could prepare the noteworthy cuisine offered at Pochini’s Restaurant for 37 years, he could come together the concepts of “old-country” Italian dishes with the cutting-edge cuisine and ingredients readily obtainable in San Francisco, Northern California’s gourmet capitol.Early on, Judy started recording the menus of momentous occasion luncheons and dinners to which she and Bob treated their guests. She understudied Bob as sous chef and began to learn the secrets and techniques of his cuisine. But her perfectionist soothe jealously guarded his hard-earned culinary knowledge. Even his children had to show proper shyness before he would share his inside information, literally gained by sitting at the feet of his father, the accomplished and creative Chef Leo. Gaining admittance to Bob’s kitchen was a rare privilege. And he definitely did not give to a different place his recipes. After all, one never knew what liberties an untrained recipient might take.That this travesty of preparation could happen came where it hurts to him when he shared just one family secret, the frittata recipe. Read about it in Living From Bite to Piece / The Frittata Affair, the keynote chapter of this book.When Bob was diagnosed with inoperable cancer he gave Judy licence to reveal some of the secrets of the Pochini’s signature cuisine and their approach to Four-Star Dining at Expert in. This book with its stories and its presentation of the cuisine carries as well the underlying thread of gentle and loving collaboration between trained chef Bob and sous chef Judy as they presented their many festive dinners. Buon Appetito!
Customer Reviews
Souvenir of Repas Past + Recipes
This fun paperback full of wonderful Northern Italian recipes has re-ignited my interest in cooking. Susan Chan Egan
January 21, 2008
(NLV, NV USA) | Helpful Votes: 2 | Rating: 4
Frittata Recipes
I predilection Frittata's, if you love Frittata's this book is what you want. Easy recipes. So many recipes to choose from outside of Frittata's. It has varing recipes for the same MO.
March 21, 2009
(Campbell, CA, USA) | Helpful Votes: 1 | Rating: 4
An remaining book
This order is more than a cookbook. It has wonderful history and photos of an early family Italian restaurant in San Francisco. Methodically enjoyable!
Pastry-cook with little or no oils, butter or fats
100% Dishwasher safe. Oven correct to 500°F / 260°C. Utensils: Nylon, coated and wooden
# The shoal, heavy-bottom pan has a wide surface to provide even heat, and the sloped sides are designed for easygoing tossing and rolling. Cook with confidence no matter what you have on the menu.
Bleak-gauge, hard anodized aluminum; Slide nonstick interiors. Handles live comfortably cool on the stovetop.
# The terrorist, ultra-smooth SLIDE NONSTICK surface releases foods effortlessly and is dream for omelettes, eggs and crêpes; frying breaded fish, meat and poultry and croque-monsieur, cheese sandwiches and crab cakes.
Description
An unheard-of value, this set gives you fry pans in two versatile sizes. With gently curved sides, a flat bottom and Calphalon's new Slide surface, the durable nonstick pans make it easy to cook and press delicate foods such as eggs, seafood and fragile sauces.
* Heavy-reckon hard-anodized aluminum with three interlocking nonstick layers provides excellent fieriness conduction and uniform cooking; exterior won't chip, peel, stain or scratch.
* Persistent nonstick Slide surface for flawless release and convenient cleanup.
* Triple-riveted ergonomic handles secure cool on the cooktop.
* Dishwasher safe.
* Set of two fry pans, 8" and 10".
* Made in USA.
Customer Reviews
Very Discriminating!
I'm gratified with these pans. I got a good price as well for the two pans through ekitchenworld/amazon. Really, really thick aluminum too, vast handles. I used the 8" yesterday for an over easy egg - perfect! just slid out of the pan like it was on capsule bearings! I am happy that the pans say Toledo, Ohio, I have old Toledo Calphalon hard anodized that is at most great and holding up beautifully. I also have some of the Chinese Calphalon - it's lighter weight and the nonstick was really slight, (I've tossed the nonstick). Just good to see them making quality pans stateside again!
Fallout had a few scratches
Got the products today and they were word for word what was shown in the picture. However there was some scratches on both the inside and the oustside of both pans. It almost looks like seconds or off goods from the mass production. Maybe it happened in shipping but if I was to see it in the store like this, I wouldn't of bought it. I cooked with it last ceaselessly and it did awesome. Love the product other than the condition I recieved them in.
January 13, 2011
| Helpful Votes: 6 | Rating: 3
Surprising - Nothing sticks to it
Our first set of Calphalon was purchased over 16 years ago and principled over the last few years has given up its non-stick. The Calphalon Unison is even better than our previous pans and no need for it to be dishwasher acceptable . . . by the time you wipe them off under the sink they are spotless.
July 26, 2011
| Helpful Votes: 2 | Rating: 5
Calphalon Tri-Ply Copper 12-Inch Omelet Pan Reviews | Calphalon ...
12-inch omelet pan for frittatas or flimsy frying of meats. 18/10 stainless-blade internal. This 12-inch omelet pan is acme for a six-egg omelet or a m-sized frittata, but is together utilitarian for slight frying or searing meats. Part of Calphalon ’s rare Tri-Ply Copper employment, this dazzling, stainless-insulate and copper...
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It’s list Preparations 12-1/2 by 22-4/5 by 5-1/5 inches. Vaulted, tempered-field-glasses travel over with stainless-dagger rim and riveted hinder-dispassionate market. Dishwasher-safe and sound. oven-justified up to 500 degrees F. Riveted, stainless-insulate hold stays chilliness to the provoke on the stovetop. 12-inch omelet pan made of miserable-test unemotional-anodized aluminum with nonstick up-country. The unchangeable, burdened-bottom pan has a considerable integument to give even agitation....
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Ham and Potato Frittata Frittatas are top vehicles for using up leftovers ...
pan, which is deep, with a handle on each side (close by from Calphalon and ...
Creator: Laurie Burrows Grad | Cooking - 1998-01-07
I also have a bygone well- seasoned ten-inch cast-iron skillet that I use
constantly for oven-flat cornbread and frittatas. Baking Pans: When preparing
...
