Calphalon Professional Hard-Anodized 10-Inch Omelet Pan

Other Calphalon products

Product Features

• Shallow, slope-sided pan designed to cook and fold omelets
• Heavy aluminum, with thick bottom to heat evenly, quickly
• Anodized for hardness and stick resistance
• Riveted, chrome-plated, cast-iron handle is oven-safe
• Hand wash with mild detergent and scour with plastic or nylon scrubber

Product Details

• Shipping Weight: 4 pounds
• Shipping: This item is also available for shipping to select countries outside the U.S.
• ASIN: B00004SY7R
• Item model number: G1390HC
• Average Customer Review: 3.4 out of 5 stars  See all reviews (5 customer reviews)
• Amazon.com Sales Rank: #321,244 in Kitchen & Dining (See Bestsellers in Kitchen & Dining)

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. Though it's not nonstick like some Calphalon cookware lines, the pan is anodized for stick-resistance as well as hardness. Metal utensils won't harm the surface. For that no-nonsense, commercial-kitchen look, Calphalon's Professional Hard-Anodized cookware wears a matte finish. Chrome-plated, cast-iron handles are triple-riveted for durability and balance but require potholders. 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

Most Helpful Customer Reviews

12 of 12 people found the following review helpful:

5.0 out of 5 stars The one most critical kitchen item to own, July 15, 2001

By A Customer

This pan will last FOREVER if you treat it with respect and care, which means, don't put it through the dishwasher. I've owned mine for 10 years and it's still going strong. I use it for EVERYTHING. It's superb for going from stovetop to oven for fritatas and German apple pancakes. Yes, it weighs a ton, but it's heavy for a reason. Its heat-conducting capability is unsurpassed. Don't settle for any of the other Calphalon lines, particularly the nonstick ones, unless you're too impatient to heat the pan properly and you're willing to pay the price of a new pan every few or several years to compensate for your impatience. Sticking can be avoided by following simple directions: heat the pan first, then add oil or butter, and allow the oil or butter to heat to the proper temperature before adding food (which should also be at or near room temperature, or at least slightly warmed--not fresh from the 'fridge).

If you follow the heating directions correctly, thereby avoiding sticking, cleanup is not difficult either. Because the pan is hard-anodized, not nonstick, you can be a little tougher on it should you need to remove any baked-on grease. Sometimes a little Ajax or Comet comes in handy.

The lid of the 5-quart Dutch oven fits this pan perfectly as well. Next to this pan, all you really need is a good saucepan (I own the 2-quart one), a smaller one (such as the 1-quart), and a good, large pot such as the 5-quart Dutch oven. Because the pan is hard-anodized, metal utensils won't damage the surface.

I strongly recommend purchasing the Calphalon Suede Pan Handler accessory to accompany this pan. The handle DOES get VERY hot, and the suede pan handler is much easier to use than a cumbersome and not-as-effective potholder.

11 of 11 people found the following review helpful:

5.0 out of 5 stars This Is Not A Pan To Be Tossed Aside Lightly, December 6, 2000

By	"eric_t" (Seattle, WA USA) - See all my reviews

This is a pan to carefully set down on a heatproof surface after use. And there will be lots of those moments; this pan is one of the stable of three or four that really get the most use in my kitchen.

Calphalon is great; anodized aluminium is the way to go if you're serious about cooking. Yes, the lack of a nonstick coating means you need to watch the temperature carefully (these pans are excellent conductors) and follow the use and care instructions (that said, I have abused my Calphalon for years with trips through the dishwasher, and I haven't had a problem yet - it causes a bit of discoloration - perhaps customers with children could consider having *them* scrub the pans...but I digress).

You'll find that this pan is great for more than omelettes; you'll find it's nice to make rouxs for gravy, saute a steak or two, poach or bake fish, or make french toast. It's of a controllable size, so it's not so unwieldy as even a pan an inch larger can be. For normal stovetop use, the handle will remain cool; with extended use or the oven, you'll need one of their leather sleeves for maximum comfort and safety.

In short, even if you're not buying an entire cupboardload of Calphalon, this is the piece to have. Imagine a thick, juicy ribeye steak, delicately crusted on the outside, pink and juicy in the middle, covered with a red wine pan sauce. Now realize that a) you can't do that in a Teflon skillet, b) it would be a shame to ruin a $8 hunk of meat with cheap cookware and c) you're hungry. Click yourself one, and then get something to eat.

7 of 9 people found the following review helpful:

5.0 out of 5 stars Flip-riffic, May 27, 2000

By A Customer

This pan is the perfect size for a nice tasty 3-egg omlette. Because it's pure aluminum, it heats up quickly and evenly (and the handle really does stay cool!) This was my first pan that's not "nonstick" and I was surprised at how the egg did not stick to the pan. I was even able to take the pan off the stove and flip my omlettes in the air! (My cats were very impressed, let me tell you!) The only drawback to this pan is its weight, my arm gets tired from picking it up after a while. However, the pan looks great and works great too.