Customer Reviews

Calphalon Commercial Nonstick 10-Inch Omelette Pan

5 star:		(6)
4 star:		(3)
3 star:		(3)
2 star:		(0)
1 star:		(0)

 

 

Cooking with Calphalon Commercial is a pleasure. Even heat distribution and effortless non-stick cooking are just two of the practical facets of these beautiful pans. My only complaint with these pieces is that the elegant handle is too thin for the weight of the pan- especially when full of food. This would be a significant obstacle for the elderly or someone else with gripping problems. Barring that, these are a joy with which to cook.

Calphalon's Commercial non-stick line is the best. This pan is my workhorse, I use it almost every day. The non-stick surface is intact after 2 years, and like all Calphalon heats quickly and evenly. Like all Calphalon, it takes a bit of care: do not use metal utensils, and do not cook on too high heat. These pans are so efficient you don't need to.

I've heard some complain that their nonstick surface did not last as long as they would have liked, or that it actually became sticky. Those reading should know that you should only use a nonstick pan for cooking things that require it, like; omlettes, eggs, pancakes, etc. For sautés and normal cooking, you should have another regular (i.e. not a nonstick type) pan. This will ensure that your nonstick pan will last a very long time because you will not be prematurely wearing it down by using it for cooking it was not made for. Sautés cook much better on a regular pan anyway. You should only use plastic or wood utensils on it, never metal. Also, nonstick pans are NOT dishwasher safe! Dishwashers will damage the nonstick surface! Wash your nonstick with a soft sponge and soapy water only.

This pan performs well for the money however, in the same price range, you may want to consider the Emerilware nonstick pan which also uses an anodized aluminium shell like this Calphalon, but has in my opinion, a better non stick surface.

Higher up, the All Clad branded pan is going to be more durable because it is made out of stainless steel with an aluminium core inside the stainless steel. This gives you the great durability of stainless steel as well as the heat transmission of aluminium. The only thing is that All Clad is a much higher cost and the performance of anodized aluminium pans is basically equal in practice.

If you are looking for a good, multi-purpose nonstick pan, look no further. It cooks food up nicely, with no grease necessary at all if you want low-fat food. I use other pans when I want a deep brown glaze for a reduction sauce, but for a quick veggie stir-fry or eggs (of course), nothing beats this pan.

Size and weight are perfect. It makes 2- or 3-egg omelettes without a fuss. It heats quickly and evenly, and even over a high flame the handle stays cool to the touch. I find the balance is almost perfect, although when full this pan can be a little front-heavy. But the handle is sturdy and one never feels as though the handle is about the snap. Clean-up is almost absurdly simple, with only a touch of soap necessary, and a pass with a damp cloth (never anything harsh). And of course I only use wood utensils with this pan, for the sake of the nonstick finish.

This has become, for me, the nonstick pan to replace all nonstick pans. I used to go through generic nonstick pans like dishtowels, but this one is going to last me a good long while. And Calphalon's lifetime warranty makes me feel that much better about this investment in my cookware.

As much as I am a fan of Calphalon pans, I am a bit disappointed in this pan. Its construction is excellent, with just enough weight in the handle to balance the pan itself. It heats very evenly, which is a miracle on my old stove. It you wander into a cooking store and look at it, you would swear this was the omelet pan to die for.

My problem - the finish. While I have never had trouble with non-stick finishes on other Calphalon pans, this on has behaved very poorly. Let me rephrase that. If you actually do use this pan for low to moderate temperature omelet cooking and nothing else, if you never, ever forget and set the temperature too high, this is the pan for you. If you are impatient and like to work at higher temperatures, if you like to make up omelet fillings in the same pan you make the omelet, you will gradually come to hate this pan.

I had trouble with eggs sticking right away. Then one day I used the pan to cook up some sausage and I found a finish flake. And so on, until the finish is by and large gone. To tell the truth, the pan cooks better without finish than with. At least you no longer have to be excruciatingly careful cleaning it.

I received this as a Christams gift last year. I used to make omlettes in the college dining hall. Our pans never even came close to this. I am so spoiled by this pan. You can make a three egg omlette, no problem. The best thing about the pan really is the nonstick surface. When they say nonstick, the really mean it. I can cook omlettes in this pan with NO butter. That's right. I said no butter. Cooks evenly, the handle does not get hot and you can just slide the omlette out onto a plate. Makes for healthier eating because you don't need a tab of butter to grease it up. Great great pan. Must have for anyone who attempts to cook.

The pan heats very evenly, food does not stick at all, and a simple wipe with a sponge is all that's needed to get the pan clean. After a year of daily use, however, the finish is in really bad shape. Perhaps our melamine utensils are to blame? Given what we paid for the pan, we're pretty disappointed with it from a durability standpoint.

I've used this pan an average of 3-4 times a week for the past three years. All the positives of a typical Calphalon pan are there: even heating, excellent heat retention (definitely important on electric stoves), and especially durability - I've had a few non-stick pans destroyed by regular use in previous years, but this one has survived quite well.

I've occasionally used it for high-heat applications (mostly searing meat/seafoods), and that more than anything has probably contributed to the non-stick surface being somewhat visually deteriorated - it looks "thinner" than before. I haven't noticed any significant decrease in performance, however - it seems to perform as "non-stickily" as ever, and still a snap to clean. Like most non-sticks, this pan is mostly intended for lower-heat foods like omelettes, pancakes, etc. and certainly should not go in the oven for pan-roasting (even though it's advertised as "oven-safe up to 450 degrees"). It still performs well at higher temperatures, but hard-anodized or stainless steel are really better suited for searing, sautéing, etc. - you can get them as hot as you want, they can go in the oven, and they'll produce better fond (would recommend All-Clad or Calphalon's hard-anodized or Tri-Ply lines).

That said, I think I've used this pan more frequently than any other over the past few years. This was my first "serious" pan and, like most buyers, I was somewhat worried about the price at first, but it has been well worth it. Take care of it and it should last a long time.

I love my Calphalon omelette pan. However, if the egg touches the rivets attaching the handle to the pan, then getting the pan completely clean is a bit of a pain. I've actually quit using this pan for scrambled eggs. I use a 12-inch size because I can keep the eggs away from the rivets better. But for omelettes, it's great.

I ruined the nonstick finish on a Calphalon pan by putting it into the dishwasher. The directions say to wash by hand and I ignored it.

I've owned the pan for a year or so. It heats evenly, the weight is good and it cooks very well. As was mentioned in previous reviews, the non stick coating is not as durable as I would have liked.

I use this pan for eggs, pancakes and an ocassional fish filet. I use plastic and wood utensils on it and clean it according to manufacturer's specifications. The non stick coating is still showing a good bit of wear.

Other than that, I've been very happy with this pan.