Customer Reviews

Calphalon Commercial Nonstick 10-Inch Stir Fry

5 star:		(18)
4 star:		(2)
3 star:		(2)
2 star:		(0)
1 star:		(1)

 

 

I have this exact stir fry pan (same line, same model) that I've used for over a decade. I bought it at a Williams-Sonoma scratch and dent sale ages ago as it had a tiny nick in the handle. It has, however, served me exceptionally well, has a nice, rounded surface, and has been excellent for stir-frying.

A former roommate, however, put it in the dishwasher once, and it looks terrible on the outside, so I was tempted by the price here to purchase another one.

The new one is nothing like the one I had before. The one I had was made in Colorado, has a nice, rounded cooking surface inside, and is heavy and strong construction. The new one is thinner, has a flat-bottom cooking surface, and is made in China. It feels flimsier from the handle to the bowl. It cooks 'okay.' Had I started with this one, I likely wouldn't have bought another, as it's just not the sort of product that is liable to hold up with the kind of wear through which I put my pots and pans.

That said, it's not a terrible pan. It's a sight better than the cheapo pans one often starts out with. It's just not as good as I was expecting from my previous experience.

This isn't a true wok, but it does it's job. If you're cooking for a more than 2 people I would get a larger one. This has a small surface on the bottom that is flat, so it actually rests on a flat surface without rocking off. The pan heats up slowly, but I've noticed that the food cooks evenly when it's heated up. The pan is heavier than it looks, but you can tell that the materials used are pretty good. The handle only gets warm to the touch, so you don't have to worry about it getting super hot. Definitely worth the upgrade from my IKEA branded nonstick cookware. At ~[...] bucks or so, it's worth it.

I've had this pan for about one year, and I use it more than any other pan in my kitchen, used about twice a day. It has a great non-stick surface and has held up very well. I scramble eggs, make hash browns, sir fry, you name it...and it looks as good as when I bought it.

I bought this wok in Macys. As an Indian, I fry a lot of vegetables like okra, ivy gourd, potatoes etc. Even though while cooking, the ingredients stick to the wok, the taste is much better than cooking them in a teflon coated pan. I cook both ways and I really found there is a difference in how the end product tastes. Even though the food sticks to the wok, it is absolutely easy to clean. I use the regular scotch brite and a regular detergent. I don't have to scrub. I just put water for a minute, throw away the water and wipe it once with the scrub and you see a clean wok again. I am extremely happy with this purchase. I also use this to make some South Indian dishes which use batters.

I love this pan! It is the perfect size for 2 people or a small family. I have bought this pan for family members and recommend it to friends. I have had ours for 8 years now and it's just now showing signs of wear. I'll definitely be purchasing another one when it's time.

It seems like you have 2 different types of Commercial Calphalon pans. The ones that are nice heavy with a great nonstick coating and the ones that are medium duty with a thin amount of nonstick coating. This is the first type.

I'm really pleased with the quality of this pan. I cook for only for 1 or 2 people and this fits the bill. The wok gets evenly hot up from the bottom up. It's not too big so it's not too hard to find storage. The nonstick is very nonstick, foods just slide off. The price was excellent too, I got it for 35 dollars which I feel was a steal.

Now the bad part which is really my fault but I was trying to save space. The reason you buy big Woks so you have a lot of surface area on the rounded sides so you can move your food up to keep them warm while other things are cooking. Much of what is good about this pan makes it incapable of preforming this. The sides are small and shaped like a bowl plus with the great nonstick all of your food slides right back into the bottom. Another thing is that the sides heat up as much as the bottom so you don't have safe point to rest the food. I should have bought a bigger one that was either a cast iron or stainless steel one but I don't have the room.

I do use this all of the time cause it is a great pan and it cooks well and is still great for stir fry but I still yearn to get a true wok which I will get in the near future.

I bought this pan to replace my old Calphalon 10-inch stir fry pan that I got from a superstore a long time ago. I thought this would be a similar model but it turned out to be a much better grade product. It's thicker and heavier, perhaps because it is a commercial grade. It's good value for the money. I've seen a similar Calphalon at a high-end department store for almost three times the price. This pan is the perfect size for cooking one or two servings. Fans of Chinese and Thai cooking should not miss this one. And if you're deciding between the different models of Calphalon 10-inch Stir Fry Pans, get this one. It performs well on the stove and although not dishwasher safe, it is very easy to clean by hand.

This pan takes a long time to heat up, so preheat it thoroughly on medium/medium-high. After that, it works as expected for such type of pan. This pan, unlike some other Calphalon commercial items, is not hard-anodized on inside. Instead, it has smooth nonstick surface, like some newer "eco" or "enamel" nonstick pans, and requires use of silicone or wooden utensils.

This is the second Calphalon Commercial Nonstick fry pan I have owned and the prior one lasted over 10 years with almost daily use. It was still working but there was some evidence that the nonstick surface was beginning to chip and I did not want to have the material break away into food. The new pan is of an even harder nonstick surface and actually resists sticking even better than the earlier pan. Cooking is a joy with the new pan. One technical note: cook at moderate to low temperatures. The pan cooks quite well at a moderate temperature and is less likely to damage the nonstick surface due to high heat. Browing food at a high termpature as one might undertake in cooking stir fried dishes should be done in a metal well-seasoned pan without a nonstick surface.

This pan is a winner. We usually saute our veggies in olive oil and this pan is perfect for that task. I'm sure that it can be used for other uses too.