- 10-inch stir fry pan; ideal for cooking chopped vegetables and cut meats
- Heavy-gauge aluminum construction for excellent heat conductivity
- Nonstick coating enables low fat cooking and simplifies cleanup
- Stainless-steel handle stays cool with stovetop use; secured with three rivets
- Hand wash; oven-safe up to 450 degrees F; lifetime warranty
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Product Description
Amazon.com Review
Stretching 10 inches in diameter and shaped like a deep bowl, Calphalon's commercial nonstick stir fry pan functions similarly to a wok, but rests evenly on the burner without aid. Perfect for preparing a medley of chopped vegetables and cut meats, this versatile pan transitions comfortably from atop the stove to the oven for warming or re-heating. The excellent heat conductivity of heavy-gauge aluminum results in a rapidly heating pan while its nonstick interior surface requires less oil thus enabling low fat cooking. As with all nonstick surfaces, nylon, wood, or plastic utensils are favored over their metal counterparts. Secured by three rivets, the cast, stainless-steel handle stays cool with regular stove-top use and stretches 7 inches from the body to provide a firm grip for even transport. Washing in warm, sudsy water with a nylon scrub brush brings best results; dishwasher cleaning is not recommended. This item is oven-safe up to 450 degrees F and comes with Calphalon's lifetime warranty. -- Amy Arnold
Product Description
The Calphalon Commercial Nonstick 10" Stirfry pan is the perfect pan for making all of your favorite Asian dishes or for stirfrying just about anything! The nonstick coating allows for low fat cooking while the heavy gauge aluminum construction gives great browning.
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Most Helpful Customer Reviews
57 of 59 people found the following review helpful:
3.0 out of 5 stars
Not really all that useful for stir-fry, but...,
By
This review is from: Calphalon Commercial Nonstick 10-Inch Stir-Fry Pan (Kitchen)
Before getting all mad at me, just give me a chance...
My most significant problem with the wok-shape of this thing is that it doesn't really do stir-fry all that well. It's actually good for some other things, but I'll get to that in a minute. The whole point of the bowl shape of a wok is that it is placed down over (almost into, really) the top of the flaming maw of an ultra-hot wok burner (at let's say 25-30 thousand BTUs), and the rounded shape then maximises the amount of blazing-hot surface area over which you can sear your foods that you are stir-frying. Hence the infamous "wok hay" that you get with true wok cooking. But without a true wok burner (or something analagous) into which you would place the rounded pan, what you end up getting is a hot bottom and somewhat hot sides, but nothing spectacular. The pan also gets crowded so quickly that you really end up steaming/boiling a lot of stuff--ingredients tend to bunch in toward the middle rather than finding their own spot on that all-important pan surface area. If, as someone who has cooked professionally, I can give you one bit of advice: If you want to stir-fry as authentically as possible while still using a normal American flat-top stove (whether gas or electric), get a big old frying pan (12" or 14") and use it with the heat up as high as you can get it. The added surface area and flatter layout let you make room for everything to get it's own bit o' full-tilt-boogie searing heat, without being covered over by even more ingredients that essentially cause it to steam. Now, having said all that, I do think this pan is GREAT for reductions. The bowl shape of this thing makes it like an uber-saucier. Back to surface area, but a different kind: The most imporant aspect in quickness of reduction is the top surface area (i.e., when you have a pot full of a liquid, the surface of the liquid is where all of your evaporation takes place). So the wok-shape of this thing really helps speed up that process. Gastrique, bordelaise, demi-glace, veloute, etc. You can really get those things down to a good reduced consistency in better time in this than by putting them in a normal sauce pan. I also use it (full of water) in my oven when baking breads or other yeast-raised products, to get more of that "steam baking" that makes commercially-produced baked goods have such good texture. Again the bowl shape just accelerates the evaporation. In this application, the all-metal construction really helps.
43 of 45 people found the following review helpful:
5.0 out of 5 stars
exactly as described,
By Ant Farmer (USA Midwest) - See all my reviews
Amazon Verified Purchase(What's this?)
This review is from: Calphalon Commercial Nonstick 10-Inch Stir-Fry Pan (Kitchen)
Unlike the 9" stir fry pan that is thin gauge metal with no Calphalon name stamped on it, the 10" is heavy gauge, just like the other commercial line products. It would have benefited from a second loop handle, but the design is still nice. This is a good size for modest portions and smaller jobs. Unlike some bigger traditional steel woks, this has a flat area on the bottom (not completely bowl shaped). This 10" one is worth the $20. However, beware the 9" version that is half as thick gauge metal and not as described (no second handle, no country of origin or manufacturer stamp, definately not 'commercial" line).
11 of 11 people found the following review helpful:
5.0 out of 5 stars
Great for stir-frying,
By N "normis" (Brownsville, TX United States) - See all my reviews
Amazon Verified Purchase(What's this?)
This review is from: Calphalon Commercial Nonstick 10-Inch Stir-Fry Pan (Kitchen)
I just got this pan today and immediately put it to use. I find it very good for stir frying without having the ingredients flying all over the kitchen as with other pans and that's because this one is about 4 inches high on the sides. This pan is not as thick as other items on the commercial line but still feels nicely heavy in my hand. The nonstick finish seems to be pretty good also. All in all, it's a great buy so get yours before they're gone.
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