Customer Reviews

Calphalon One Infused Anodized 11-Inch Chef's Skillet with Lid

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

 

 

I've had this pan for a while now. It's expensive and it worried me because I've haven't had good experiences with surfaces that weren't non-stick. Here are some useful tips.

1. Use medium to medium-high heat
2. Use just a little bit of oil
3. This is a skillet, use it like one.

Cooking with a skillet, you _WANT_ things to adhere to the bottom. The reason is because chefs like to deglaze the bottom of skillets to make sauces with the caramelized bits. You can control the amount that adheres to the bottom of this pan by how much liquid is on your meats before you throw them in. If they are dry and they meet hot oil, there will be little stuck to the bottom of the pan, but usually enough to make a sauce. If they are moist, you'll have some nice stuff to work with, but it might cause meats to actually stick to the bottom of the pan. If it is dripping wet with marinade or what not, you're going to have a sticky mess but also potentially a nice sauce.

Deglazing is so easy with this pan. No hard scrubbing or rubbing. Right after cooking meats, I turn off the heat. Pour out any excess fats. And then wait about 30 seconds and pour some warm water into the skillet. Wait another 30 seconds or so, and then start stirring with a spatula. In a few seconds, beautiful sauce and everything has released from the bottom of the pan with little effort.

I give this a four-star because its a non-intuitive pan. It produces wonderful results but its also limited in its usefulness.

Bought this for my wife and she did not like it. Just about everything sticks to it! I know, I know, someone said it is not really stick free, but why would I spend that kind of money for a single pan that doe not act like stick-free. A big disappointment!