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Calphalon Commercial Hard-Anodized 12-Inch Everyday Pan with Lid 793 reviews Product Rating : 4.0 .................................................................................................................... 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 heav ... at 16 Stores Lowest Price : $34.95 |
| 793 Customer Reviews | |
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| Disappointed 2008-09-04 This is the first Calphalon pan I have purchased. After hearing how wonderful Calphalon was, I couldn't believe how poorly it preformed. It seems no matter what I prepare in this pan, it sticks and is diffcult to clean. I now rarely use it and know if it was easier to clean I would use it often. Very disappointed.  By Granny's Purse |
| Good wok but hard to clean 2008-09-03 This wok is good quality. But it's so easy to get food sticked on it. And it's so hard to clean. It has been my cupboard for a long time.  By Ting |
| everyday pan? 2008-08-30 This pan was so bad I sent it back. I would not recommend it to anyone as everything stuck in it! By Ann L. Veatch |
| Everything sticks, hard to clean, buy le creuset instead 2008-08-29 I have had this pan for over a year now and have basically stopped using it and have given it to my husband to use as an oil pain for changing the oil for the car. I have used many calpahlon skillets and knifes and also am an avid user of le creuset. I love the calphalon non-stick skillets for things like scrambled eggs. With this pan however, I have tried cooking on low heat, with a heat diffuser and using plenty of oil while washing the pan before and after use. Still...it sticks horribly bad and is terrible to clean. It does cook fairly evenly. But if it's even cooking you want combined with ease of use and durability buy enamel coated cast iron like le creuset. If le creuset is too pricy, well don't buy anything from calphalon except non-stick or knifes (their knifes are great!) otherwise you'll be sorely disappointed.  By Deborah Parish |
| Can't kill it! 2008-08-27 I've burned more things on this thing than I can count (I'm truly not an awful cook; just a forgetful one). It's still going strong after 3 years of punishment from me. Just the other day I left it in the oven to braise some beef ribs and I forgot to check on it -- oops! The meat ended up burning and the liquid had boiled down until it was black and coated the entire bottom. I soaked it for 30 minutes in the sink and it was so easy to clean I could have used a baby wipe. I've burned cheese, milk, carmelized sugar, and anything else you can imagine on this pan and it still cleans up nice and new. Like everyone says, this is NOT non-stick! I'd say it's almost-non-stick as it's easy enough to clean up, but it also manages to give a great sear.  By toasty |
