- 10-inch stir-fry pan with infused anodized technology provides nonstick interior
- Advanced-release polymer penetrates below surface; metal surface sears and releases
- Cast stainless-steel ergonomic handle stays cool for stovetop cooking
- Wash with hot, soapy water and a dishcloth; oven safe to 450 degrees F
- Measures approximately 3 by 10 inches; lifetime warranty
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Product Description
Master meals in minutes! We've adapted the traditional round-bottom wok for easy use on Western ranges, adding a long handle for easy lifting, tossing, and turning, and a flat bottom for stability. The cast stainless-steel handles also stay comfortably cool for stovetop cooking.
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Most Helpful Customer Reviews
44 of 44 people found the following review helpful:
4.0 out of 5 stars
A Good Stir-Fry Pan If You Have the Correct Expectation,
By
This review is from: Calphalon One Infused-Anodized 10-Inch Stir Fry Pan (Kitchen)
If you are reading this review, then you are probably considering a good pan for Asian stir-fry. Before I start, let's make one thing clear: This pan is NOT non-stick. If you are looking for a pure nonstick fry pan, stop now and look elsewhere. I am going to write about pros and cons about this pan, and let you be the judge. Today, we have so many choices: non-stick, carbon steel, cast iron, stainless steel, and now this Infused-Anodized Aluminum. I bought this pan during the promotion period when it was sold at $40.
Non-stick woks simply won't do for proper stir-fry. They are good for beginners or people who need to avoid oil, but you can never achieve proper stir-frying with them because they cannot handle the high heat required in stir-frying. No creditable Chinese restaurant will use a non-stick wok. You cannot get more authentic Asian stir-fry cooking than a well-seasoned carbon steel wok and they are inexpensive (~$18). This 12 inch Carbon Steel Wok w/ Helper Handle (flat bottom) is my main wok. A well-seasoned carbon steel wok is naturally non-stick and can handle very high temperature. That being said, these woks must be seasoned before its first use and they need to be occasionally seasoned after. They can be mildly difficult to maintain and take a certain level of skill and experience to use. I have not personally used a cast iron wok, but certainly have experience with cast iron skillets and cast iron dutch ovens. A cast iron wok also requires seasoning. It has great heat capacity. However, cast iron cookware are heavy and brittle, heats up slowly, and can literally crack. You will have great difficulty to toss the foods in the air with a cast-iron wok. Stainless steel woks can handle high temperature and they are practically indestructible. They have great corrosion resistance and do not require seasoning -- nor can they be seasoned. However, meats tend to stick to the cooking surface which prevents proper stir-frying. Some reviewers had the expectation that the Calphalon One Infused cookware will function like a non-stick cookware and were disappointed when they found out otherwise. This line of cookware is simply stick-resistant, not non-stick. Meats will stick to this cookware, but simply less than stainless steel. Maybe the word "stick-resistant" is confusing, and Calphalon is largely responsible for this confusion. Anyway, here is my summary for this stir fry pan: 1) High temperature compatible. It can tolerate much higher heat than typical non-stick cookware. I have repeatedly heated it to the point of oil smoking out of the pan and the pan is fine. 2) Stick-resistant. It is slightly more stick-resistant than stainless steel, but nothing like non-stick. Foods will stick, especially meats. Stuck foods will release themselves as they start to caramelize and brown. In light of this, the Infused-Anodized technology is a more suitable for saute than for Asian stir-fry. This can be a good thing for people who care for taste over ease because this browning process is what gives cooked food a wonderful favor. 3) No cookware seasoning is required, unlike carbon steel and cast iron. You can boil water, cook acidic foods in this cookware without worrying about (1) the seasoning surface (patina) wears off or worse -- (2) rusting. 4) Relatively easy to clean. It is much easier to clean than stainless steel cookware, but tougher than non-stick. Immersing the pan in warm soapy water for 10 minutes will be sufficient to remove most of the food residues. However, instead of simply wash away all the stuck meat bits, you can deglaze the bits to make a nice sauce. This way, you are cleaning and making sauce at the same time. :) For tough stains, use Bar Keepers Friend Cookware Cleanser & Polish: 12 OZ which is recommended by Calphalon. 5) It is somewhat damage resistant and it is advertised that metal utensils can be used. I found this to be false. It is tougher than non-stick, but not nearly as tough as stainless steel. I have used stainless steel utensils and they produce dents and scratches on this cookware, though the nonstick surface seems to be intact thus far. I strongly advise against using any metal utensil on this. Hopefully this review can help you to decide if this Calphalon Infused-Anodized pan right for you. It is not a perfect stir-fry pan and I personally prefer a carbon-steel wok, but this Calphalon wok does have some nice features. If I have to summarize this pan, I would say it feels like a cross between a stainless steel pan and a nonstick pan -- includes advantages and disadvantages from both.
22 of 22 people found the following review helpful:
5.0 out of 5 stars
great pan!,
By C. K. Warley (USA) - See all my reviews
This review is from: Calphalon One Infused-Anodized 10-Inch Stir Fry Pan (Kitchen)
I like this pan--a lot. The product description is accurate: the pan is a HYBRID, neither stick nor nonstick. Based on the reviews of some others in this forum re: infused anodized pans, I braced myself for a sticky mess at the first stirfry. But to my surprise and delight the food glided off the pan's surface. Maybe it's because I keep surfaces clean (as recommended by the manufacturer)? Or that I always add a fine film of olive oil? Or that I cook on medium heat?
Despite its "stir fry pan" description, the pan's high sides make it suitable for cooking anything that fits within the flat bottom base and that you don't want splattering your stove top. I have cooked stirfries as well as pork chops, steak, tofu, and veggies. The pan is especially nice for browning--something I could never achieve (or achieve well) with a nonstick. Any food that does stick cleans away with a sponge if you soak the pan briefly in water. I highly recommend this pan and plan to purchase other Calphalon cookware.
14 of 14 people found the following review helpful:
3.0 out of 5 stars
Good, not great,
By
This review is from: Calphalon One Infused-Anodized 10-Inch Stir Fry Pan (Kitchen)
Concur with the other reviewers for the most part. The price is hard to beat, and the cooking properties sold me on the line enough to buy the higher-priced 1.5qt saucepan.
My only gripe is specific to this stir-fry pan: the flat bottom is small, so given the shape of the sides and the long, heavy handle, the pan does not sit flat on a ceramic cooktop. I get around this by just propping it up, but it is a serious flaw, particularly since they explicitly claim it's well suited for ceramic cooktops.
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