- Outfits a kitchen for essential cooking tasks
- Includes: 8-Inch and 10-Inch nonstick coated omellete pans; 1-1/2 and 2-1/2-quart saucepans with lids
- Heavy aluminum pans heat evenly; anodized for hardness and stick resistance
- Riveted, chrome-plated, cast-iron handles are oven-safe
- Lifetime warranty against defects
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Product Details
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Product Description
Amazon.com Review
Any cook would happily welcome this eight-piece set of cookware. Every pan goes into the oven, adding versatility to the set. The 1-1/2-quart and 2-1/2-quart saucepans and 4-quart chef's pan with rounded sides all have lids and are perfect for making sauces and a myriad of other tasks, and the chef's pan is useful for braising. The nonstick 8- and 10-inch omelet pans sear and sauté as well as cook omelets. Though not all of the cookware in this set is nonstick, the pans are anodized for stick-resistance as well as hardness, and metal utensils won't harm the surface. Chrome-plated, cast-iron handles are multiriveted for durability and balance. Made of heavy-gauge aluminum, the pans cook without hot spots or warping and should be hand washed with mild detergent. This cookware carries a lifetime warranty against defects. --Fred Brack
What's in the Box
8- and 10-inch nonstick coated omelet pans; 1-1/2 and 2-1/2-quart saucepans with lids
Customer Reviews
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Most Helpful Customer Reviews
201 of 207 people found the following review helpful:
5.0 out of 5 stars
Will last until the eschaton (theological humor here <G>),
By
This review is from: Calphalon Professional Hard-Anodized 8-Piece Cookware Set (Kitchen)
Having used Calphalon pots and pans in our kitchen for lo, these last 18 years or so, and my wife and I both being avid cooks, and having raised four children in the process, I feel I can give some pretty good advice here. I've read some of the reviews below. Some wax ecstatic, others criticize the Calphalon Professional Hard Anodized cookware as (1) not suitable for dishwashers, (2) can't use Brillo, (3)loses its hard anodized coating, 4) the cookwear stains, and (5) the handles get hot. To all this criticism I respond: (1)yep-it's true, (2) so what? and (3) no cookware is gonna' solve all your needs. First, as to why I don't use the Calphalon non stick series: one, I'm not sure it will indeed last a lifetime as the regular Hard-anodized seems to be doing; and two, I really only maybe need a non stick in an omelette pan or frying pan, so I can purchase those separately. This particular set comes with a non stick omelette pan. Which brings up the point that NO one brand of cookware will serve all your needs. If you think it should, see a psychiatrist for the delusion. <G> I use castiron pans for cornbread and other things--I have some copper pots for other items. Here is my caution: if you want this cookware to look brand new ten years down the road, then don't put it in a dishwasher, don't use brillo, used the dormand cleaner regularly, and don't cook acidic foods like tomato based sauces in them. Oh yeah, maybe you shouldn't cook much in them, either. <G> If appearances are THAT important to you, buy All Clad in stainless steel. (Even then, don't use Brillo or it'll scratch them and they'll be ugly!--but you can put them in a dishwasher and it won't hurt their appearance. ) Don't buy copper pots either. They're beautiful but also require serious care and polishing to keep sparkling. I know. (My wife just read this, and editorially snorts, "HA, you DON'T know--I do"). But if you really don't give a rat's behind about appearances--after all, let's get real, these are POTS, for gosh sakes--then this stuff will last a lifetime. (Oh, I know, a gas stove, in a kitchen with a fireplace and some brick, some beautiful cookware hanging from the ceiling, and beautiful cookware simmering on the Viking stove. A stainless steel refrigerator. Hardwood floors.) Yep, it's a pretty fantasy, but in the real world, your pots and pans are used. What's wrong with simply purchasing a super heavy aluminum pot that will last--we don't need to mysticize our pots into magical wonders that will actually cook our food for us and stay forever young and beautiful. I DO have a gas stove (and a Kitchen Aid mixer, Waring Blender, Cuisinart, and Henckel knife collection), and I DO hang these pots, along with the copper ones, from the ceiling, but worrying about them looking BRAND NEW? HAH! The point is, that if you don't really care how your pots and pans will look ten years down the road, as long as they are still perfectly and COMPLETELY functional and unwarped, then by golly, do what we do: 1. Wash them in the dishwasher every day. 2. Brillo or stainless steel wool the heck out of them. 3. Cook all the tomato sauces you want to. 4. Use them every day and feed an army. 18 years later these pots will still be the same, sans perfect color-- because like the "one ring", I don't think you can destroy these things. We've left them sitting on burners or in the oven, we've dropped them on concrete, and they're still fine. So again, if you want perfect looks years down the road: don't cook in your pots, don't put them in a dishwasher, spend a lot of time polishing them, and never use brillo. (By the way. it's not the dishwasher that removes the gray anodized coating or discolors the Caphalon, it's the dishwashing detergent that is extremely harsh. But if you don't mind a few scratches in the bottom of a few pots from gouging them with metal forks while cooking, and you don't mind cooking discolorations and the gray anodized color fading inside in places, but you want heavy, heavy duty pots and pans that are indestructible that you can throw in a dishwasher, toss in the oven or use on the stove top, and cook anything in (well, forget the cornbread), these are enduring. I mean what's wrong with used looking, non gray heavy duty aluminum pots, for gosh sakes, as long as they last forever and cook extremely well? Ten years ago we bought a set for my mother in law. This year we buy a set for the oldest son who is getting married later this year. Oh, one more thing. Yes the handles get hot. I'd suggest you "get over it". Use a hot pad. It will become second nature to do so. The "advantage" of these handles is that they too are indestructible and you can toss the whole thing in the oven at any time as well. And I like the metal lids over the glass. They don't break. I can take off a lid to look inside the pot if I need to. Pax, Chris
27 of 27 people found the following review helpful:
5.0 out of 5 stars
The most wonderful gift I've ever received.,
By "nyc-chef" (New York, NY USA) - See all my reviews
This review is from: Calphalon Professional Hard-Anodized 8-Piece Cookware Set (Kitchen)
This set was an early Christmas gift from my boyfriend per my request. Calphalon's hard-anodized cookware set has always been on my wishlist. The biggest reason I chose this set was that this set includes the NON-STICK OMELETTE PANS while the rest of the other hard-anodized sets don't. Hard-anodized surface is great for most types of cooking, however, dishes like omelettes, sunny side ups and most other types of cooking that are cooked on omelette pans benefit from the non-stick surface. Calphalon's non-stick surface turns out to be one of the best I've seen. So far, nothing has stuck to my pan. I've even cooked something with melted cheese on it and even the cheese didn't stick. It just slid right off when I angled the pan. The other pots and pans were great too. While the non-sticking performance of the hard anodized surface isn't as great as the non-stick surface, it still doesn't stick and it's very easy to clean. These pots and pans heat up much quicker than conventional pots and pans. Boiling water takes much less time and also becomes much hotter. Everything cooks evenly. The vegetables I've cooked on the pots come out beautifully. The veggies maintain perfect shape along the edges; even after cooking them for long periods of time. The result is firm on the outside but soft on the inside.
108 of 123 people found the following review helpful:
3.0 out of 5 stars
Let the tool fit the task.,
By Peter Walsh "Peter" (Sunapee, NH United States) - See all my reviews
This review is from: Calphalon Professional Hard-Anodized 8-Piece Cookware Set (Kitchen)
I started working in high-class restaurants while I was in high school and still moonlight part-time as a professional cook. Calphalon makes an excellent, professional product but too many people equate "most expensive" with "best" for everyday home use. The fact is that even the most ambitious home cooking is very different from professional cooking. Professional cooks work at much higher temperatures and at far greater speeds, volume, and variety than anyone does at home--- unless their family numbers around 130 or so and eats a couple of dozen different things every day. In a restaurant kitchen, pots get used and washed five or six times a day, thrown around, sit in sinks for an hour or two after each meal cycle, and are generally treated with high levels of abuse. Good restaurant pots are tough, versatile, and put up with heavy use with no complaints. The top-of-the line Calphalon products were designed for professional cooking and, though they are wonderful in the right context, they are awkward and overpriced tools in the home kitchen. Making them non-stick is a contradiction in terms--- like fitting a powerful sports car with baby seats. Many home cooks will find the heavy-gauge Calphalon lines impossibly heavy, especially when filled with boiling water, hard to maintain, and dangerous because of the very hot handles. Thinking that you will be cooking "professionally" by using "professional" pots in a home kitchen--- even one with a Viking range, Wusthof knives, and other status symbols too expensive for most restaurant kitchens--- is just silly. Spend a night in a real professional kitchen and you will see what I mean. On the other hand, Calphalon's lower-priced pots, designed specifically for the home market, are wonderfully made for their intended use and solve virtually all the problems of the heavy-duty lines. They are lighter gauge material but, because home cooking is at much lower temperatures and with less pot abuse, that makes sense. So does the non-stick surface--- which is superb for pots that get washed-- by hand-- only once or twice a day. Plus they weigh a lot less and often come with very well-insulated handles. So buy for use, not the price tag, and save this line for when you open your own bistro.
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