Round-sided pan ideal for stir-frying and reducing sauces
Domed, stainless-steel lid collects moisture and returns it to foods
Anodized for hardness, with nonstick coating oven-safe to 450 degrees F
Riveted, oven-safe handle is cast stainless steel, resists heat on stovetop
Editorial Review:
This round-sided pan is like a shallow, flat-bottomed wok, perfect for stir-frying and designed to facilitate a chef's C-shaped flipping motion. Because it exposes lots of surface, given the bottom's 6-inch diameter (the top is 9 inches), the pan is also ideal for quickly reducing sauces. Its domed stainless-steel lid collects moisture and returns it to foods during cooking. Calphalon's Commercial Nonstick cookware is coated with an especially durable, multilayered nonstick material. (To extend its life, use only plastic, nylon, and wooden utensils.) The matte-finish pan's exterior is anodized for hardness and won't chip, crack, or peel. The polished handle is cast stainless steel, multiriveted for durability, and resists heating on a stovetop. Made of heavy-gauge aluminum, the pan cooks without hot spots or warping and carries a lifetime warranty against defects. --Fred Brack
Customer Reviews:
Avg. Customer Rating: 4.5 / 5.0
Extremely poor coating and customer service:
I have had this pan for less than 6 months and the coating is aleady scratching and peeling. I have used only non-stick utensils and a soft sponge to clean. However- the coating is not durable enough to hold up to plastic utensils over time. Eventually- it does cause scratching/peeling. Infact I have several other "Commercial Caplphalon" pans and the same thing happens over 6-8 months. I am very unhappy with the pan and the customer service. I will never buy anything from Calphalon again. Probably why the... more info
Calphalon is great...so great that you don't need nonstick:
I'm rating this product 3 stars, because I have its hard-anodized cousin and would give that a five star rating without a second thought.
Teflon is an easily scratched fluorocarbon, with essentially no advantages over a nice heavy anodized pan. I clean my non-coated pans with a simple sponge, with a warm water soak if I let something cake on.
In short, save ten bucks and the heartache of seeing fork-scratches on your brand new nonstick. Get the hard-anodized version, season it by heating vegetable oil... more info
My most-used pan.:
An excellent little pan. I was ambivalent at first, not particularly interested in having any non-stick cookware.
Main drawback? The pan's smallish size. But we can hardly blame the pan, can we? I have still crammed a lot of food into this tiny thing...great for wilting a bag of spinach, great size for making sauces and personal stir-frys.
The nonstick surface is excellent. A few roommates have abused it in my absence and it still works great. I use it for pancakes, etc., since I lack any other... more info
A fine, small pan at a sweet price.:
After using this gem for two years, I am extremely impressed. NOTHING sticks to it. Use non-metal untensils. and it will last you a lifetime. Keep in mind it has a rather small 6" footprint, so stir-fry would only be possible with the tiniest of utensils. Small burgers, grilled cheese, or omlettes are it's main function. This is a wonderful everyday pan for small quantities of food. It never leaves my stovetop. Highly recommended.
