Calphalon Commercial Hard-Anodized 12-Inch Everyday Pan with Lid

Other Calphalon products

Product Features

• Constructed of heavy-gauge hard-anodized aluminum for superior heat conductivity
• Patented stay-cool cast-stainless-steel handles
• Stick- and scratch-resistant surface; dome-shaped hard-anodized lid ideal for moist-heat cooking
• Oven-safe up to 450 degrees F
• Lifetime warranty; made in China

Product Details

• Product Dimensions: 15 x 13.2 x 4 inches ; 4.7 pounds
• Shipping Weight: 6 pounds (View shipping rates and policies)
• Shipping: Currently, item can be shipped only within the U.S.
• ASIN: B00006FX83
• Item model number: D1382PB
• Average Customer Review: 3.9 out of 5 stars  See all reviews (907 customer reviews)
• Amazon.com Sales Rank: #78 in Kitchen & Dining (See Bestsellers in Kitchen & Dining)

  Popular in these categories: (What's this?)

  #1 in	Kitchen & Dining > Cookware > Chef's Pans
  #1 in	Kitchen & Dining > Cookware > Sauté Pans
  #2 in	Kitchen & Dining > Cookware > Skillets

Product Description

Amazon.com Review

This 12-inch everyday pan will end up being the hardest working pan in your kitchen. It is ideal for everything from simmering stovetop succotash and braising brisket to browning Dutch pancakes or cooking fruit tarts. Part of Calphalon's Commercial Hard-Anodized line of cookware, this pan is made of heavy-gauge aluminum that's uniformly thick across the bottom and sides, allowing for quick and even heat distribution. Its durable hard-anodized finish is stick- and scratch-resistant and won’t react with acidic foods. The patented cast stainless-steel handles are comfortable to grip, plus they minimize heat transfer so handles stay cool on the stovetop. Handles are held in place by three sturdy stainless-steel rivets. The included hard-anodized lid is dome-shaped, making it ideal for moist-heat cooking. The cookware and lid are oven-safe up to 450 degrees F so you can transfer a frittata to the oven for browning without having to switch pans. All cookware in this line is covered by a lifetime warranty. --Cristina Vaamonde

Product Description

The 12-in. Everyday Pan is an all-purpose pan. Use it for searing, browning and sauteing vegetables and meats. It also works well for making paella, jambalaya and all-in-one meals that you can bring right to the table to serve. The 2 loop handles make for easier lifting.Backed by a lifetime warranty, Calphalon's Commercial Hard-Anodized Cookware is made to professional standards, offering the home chef unsurpassed cooking performance, superior construction and lasting durability. Each piece in the Commercial Hard-Anodized line is made of a heavy-gauge aluminum, all-metal construction with the advanced technology of the Cool V stainless handles. The aluminum construction provides superior cooking performance by distributing the heat evenly so there are no hot spots as you cook. And because it's made entirely of metal, each pan can be used in the oven and under the broiler. The hard-anodizing seals the cooking surface, making it stick-resistant and non-reactive to the foods being cooked. The Cool V handles are designed to stay cool on the stovetop, and are balanced with such precision that the pans feel lighter when you pick them up.

Customer Reviews

Most Helpful Customer Reviews

1,006 of 1,034 people found the following review helpful:

5.0 out of 5 stars Top-quality beauty has a million uses, and a few issues..., August 24, 2002

By	Steven Dennis (Reston, VA USA) - See all my reviews (TOP 1000 REVIEWER)    (REAL NAME)

I've owned this pan for about two years ... it's simply wonderful. The Calphalon Commercial line is the top of the line, just like the Professional, but with stay-cool handles. The thick, sturdy aluminum heats up quickly and evenly, and goes from the stovetop to the oven up to any temperature.

My favorite dish to make with this pan is a large omelette for two to four people. You saute the onions, etc., until carmelized, then add the whipped eggs, top it with diced tomatoes, basil, oregano and cheeses, then broil at about 450 for a couple minutes until browned. Simply wonderful!

I also cook stir frys, poach fish, bake casseroles, and brown meats in this truly Everyday Pan.

Now, for the issues: As with all true Calphalon products, you can not put hard-anodized aluminum into the dishwasher. It will damage the surface, leading to pits and discolorations, and void the lifetime warranty to boot!

Second, this is not a nonstick pan. If you want nonstick, buy Calphalon Commercial Nonstick, the best ever made (The Commercial nonstick line has the more advanced LRS3 coating versus the much less effective LRS coating on the cheaper Professional Nonstick II line).

To clean, simply buy a Dobie pad or its equivalent. For the tough stuff, I find a little Bon Ami or Dormond cleaner does the trick without too much effort.

Enjoy!

150 of 153 people found the following review helpful:

5.0 out of 5 stars what CAN'T you do with this pan?, September 12, 2002

By	notaprofessional "notaprofessional" (san francisco, CA USA) - See all my reviews

The Calphalon Commercial line is ideal for those who want quality cookware that's guaranteed for life and pretty much indestructible. My absent-minded-bachelor kitchen contains nothing that cannot withstand all manner of accidents, falls, and spills. The Calphalon Commercial line enables me to cook like a pro without endangering my cookware--and to clean like a fiend when I've cooked like a pyro by accident.

You can clean these pans with abrasive cleansers like Comet. I used to sell them in a boutiquey store where they'd have come back in droves if we'd misinformed people on this point. Another reviewer expresses appropriate caution regarding putting them in the dishwasher--it's for dishes, silly, not knives of pots--but I do this on occasion and it would take regular dishwashing with powdered (sandblasted in there) detergent and lotsa stuff to bang the pans to really do a number on them. Discoloration is not the stuff of diminished utility.

Aside from the line being the most practical stove top option bar none, the pan is a dream. Not so shallow as an omelette pan, nor so deep as a wok, it does the range from stir-fry to saute, to bake and roast. I'd recommend this pan to anyone who maybe wants to start a cookware collection--it's so many pans in one. I used to sell this stuff (not on commission, mind you) to students with their first apartment. Moms and dads would express concern that the kids would ruin it--au contraire: you get a ten dollar pan and it'll be beaten to bits in a matter of weeks by the likes of careless ol' me, but you get a heavy, solid pan like this, they'd have to be trying to break it.

Cautions:
-Lower the heat if you're used to inferior pans. If you get this pan and find yourself saying, "It burns everything," you're conveniently forgetting who chose the heat on that burner.
-It's not non stick--and they *do* sell the best non stick--but it is highly stick resistant, especially if you LOWER THE HEAT.
-The handles can get HOT so be sure you're armed with a potholder of any sort.

795 of 842 people found the following review helpful:

5.0 out of 5 stars GREAT POT at a FABULOUS PRICE, March 21, 2004

By	Chris Callahan (Asheville, NC United States) - See all my reviews (REAL NAME)

Having used Calphalon pots and pans in our kitchen 20 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.

This particular Amazon offer is how I like to buy Calphalon, at least after my initial set purchase. Everynow then you see something really useful for your collection at a GREAT GREAT price. I've got this very pan among the 15 pots and pans in my Calphalon collection, and use it quite a bit.

Some reviewers contend that you can't wash these pots in the dishwasher, you can't use brillo, or that the anodized coating will wear off, or that the handles get hot.

Yep, all true, But, errr, so what?

I have purchased Calphalon for my family many times, and most recently for my recently wedded son in law and his bride.

What I figure about Calphalon is this:

You got two choices with it:

A. You can use brillo, toss it in the dishwasher and don't worry about it, OR

B. Take very good care of it, meaning don't put it in the dishwasher and don't use brillo.

Now in comparison, All Clad Stainless steel can be put in the dishwasher, but you're now using a stainless steel pot around an aluminum core, and I think Calphalon on a gas burner is the cat's meow as far as I'm concerned cooking. Copper pots are pretty, super expensive, but they are a REAL pain to keep pretty. (My wife snorts reading this...you DON'T know, she says. I guess she does clean our copper pots and I don't.)

What I like about Calphalon is that you CAN toss them in the dishwasher over and over. (By the way it's the harsh dishwasher detergent that causes the problem of metal discoloration.) And I do use brillo. YES, eventually some of the anodized coating wears off (on the inside) and this way of cleaning them results in metal discolorations over a period of months or years.

So what, I ask? They're just POTS, for gosh sakes. We don't need to mystify them. I still use the original pots I bought 20 years ago, and like the ONE RING, I don't think you can destroy these pots. I've dropped them on concrete floors, left them on burners and in the oven.

And yes the handles get a bit hot. Use a hot pad. With metal handles you can toss the whole thing in the oven at any time.

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.

I'm not trying to be smart alecky, it just seems to me that if you want eternal pots and don't EXPECT them to look brand new ten years down the road, you can clean these pots anyway you want to and they'll remain completely functional for YOUR lifetime, at least.

If you're THAT picky about looks, you can get copper and work yourself to death using copper polisher, and alternatively brillo will still scratch All Clad in stainless steel (even though you CAN toss those in the dishwasher without discoloring the finish). So since no pots are PERFECT, then the PERFECT, but expensive solution will be to buy pretty copper pots to hang up and display above your stove (but don't actually use THEM), and buy the Calphalon to use, take shortcuts, be lazy, abuse the heck out of them and store them in the cabinet...<G>

But I just buy the Calphalon (and a couple of copper pots and cast iron items for other things), and the copper pots aren't looking so swift either cause we (errr...she) got tired or cleaning them meticulously years ago.

Pax,

Chris