- Shallow, slope-sided pan designed to cook and fold omelets
- Heavy aluminum, with thick bottom to heat evenly, quickly
- Anodized for hardness; nonstick coating oven-safe to 450 degrees
- Riveted, rolled stainless-steel handle stays cool on stovetop
- Hand wash with mild detergent and scour with plastic or nylon scrubber
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Product Details
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Product Description
Amazon.com Review
Omelets, whether firm country-style or tender French, must be cooked quickly and folded in the pan. A classic omelet pan, therefore, is thick-bottomed for rapid, even heating and shallow with steeply sloped sides so omelets can be rolled easily against them. This pan qualifies on all counts, and it's ideal for sautéing and searing, also. Use only plastic, nylon, and wooden utensils on its nonstick cooking surface. The pan is anodized for hardness. For that no-nonsense, commercial-kitchen look, Calphalon's Professional Nonstick II cookware wears a matte finish. Rolled stainless-steel handles are double-riveted for durability and balance, and stay cool on stovetops. Holes in the handles facilitate hanging on a hook or peg. Made of heavy-gauge aluminum, pans cook without hot spots or warping. Lifetime warranty against defects. --Fred Brack
Customer Reviews
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Most Helpful Customer Reviews
10 of 10 people found the following review helpful:
4.0 out of 5 stars
Pretty good pan,
By A Customer
This review is from: Calphalon PNSII 10-Inch Frypan (Kitchen)
Overall I have been quite pleased with my Calphalon Omlet Pan. It heats evenly, and the nonstick coating is excellent. The shape of the pan is designed for omelets, but I use the pan for a wide range of frying. The metal handle can get warm, and the outside of the pan requires some effort to clean.
7 of 9 people found the following review helpful:
5.0 out of 5 stars
It's a beautiful thing!,
By Spekkio "Spekkio, Master of War" (The End of Time) - See all my reviews
Amazon Verified Purchase(What's this?)
This review is from: Calphalon PNSII 10-Inch Frypan (Kitchen)
I'd like to offer my own experiences with this wonderful piece of cookware.Nothing sticks to it. NOTHING. Zip, zero, zilch. Not only does this aid in clean-up, mind you. One of my favorite recipes, called Chicken Gregory, has you dust boneless skinless chicken breasts with flour before putting them in the pan. In my stainless steel omelette pan, this was pointless because the flour would stick to the pan, not the chicken. Flavors don't get washed down your drain, they stay with your food. The pan heats fairly quickly and responds to temperature changes about fifteen million times faster than stainless steel. I'm still learning how to cook (much better than I used to be, though I still break egg yolks now and again), but I've already figured out how the shape aids with flipping food sans spatula. And I've never had an easier time making an omelette, either. For a college student who loves to cook and eat good food, these Calphalon pans at Amazon at these prices are a miracle.
4 of 5 people found the following review helpful:
1.0 out of 5 stars
Nonstick sticks,
By A Customer
This review is from: Calphalon PNSII 10-Inch Frypan (Kitchen)
The nonstick surface works poorly for eggs, unless you use a small amount of butter, etc. We have several other nonstick and hard-anodized items from most of the Calphalon lines and they all perform great, including with cold foods. I'm not sure why this omelette pan is different, or why other reviewers have not observed this problem. I purchased this pan as a ... collector's edition special. Maybe someone fell asleep at the Calphalon factory the day my pan was made?
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