189 of 195 people found the following review helpful:
Great value - watch for price fluctuations
I got this set for what I consider a steal. The price has been fluctuating a bit, and if you hit it at the right time you can get them for an outstanding price. Just like all the other hard annodized cookware I have bought from amazon, I LOVE these pans! I have now converted nearly all of my cookware to this line, and highly reccommend it to anyone who wants to become...
56 of 60 people found the following review helpful:
Good, but not great.
I like this set of cookware, but I have a few gripes. Let me say first that taken as individual pieces, the pans are great, except for the uncomfortably thin handle. (The handle on the "Calphalon Professional Nonstick II Limited Edition 10-Inch Omelet Pan" for instance, is less attractive but much more useful.) However, the "set" doesn't go together very well. I had...
This review is from: Calphalon Commercial 9-Piece Hard-Anodized Cookware Set (Kitchen)
I got this set for what I consider a steal. The price has been fluctuating a bit, and if you hit it at the right time you can get them for an outstanding price. Just like all the other hard annodized cookware I have bought from amazon, I LOVE these pans! I have now converted nearly all of my cookware to this line, and highly reccommend it to anyone who wants to become a better cook. If you read other reviews, people complain about sticking. YES, food does adhere to the pans while cooking, but when it is done, the food releases from the surface. If you burn the food, do like Emeril says, and use the knobs on your stove. It does take some time and patience to rid yourself of the habits of teflon pans, but the food is so much tastier - I have never made better gravy in my life than since I switched cookware. This is a great starter set, and has most of the pans that you'll need. I would say that the average cook could get around 75% of their cooking done with this set. Have some patience, and I am sure you'll be pleased with the results.
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This review is from: Calphalon Commercial 9-Piece Hard-Anodized Cookware Set (Kitchen)
First, I would like to say to watch the price of these after you buy them - the price varies a lot and you might be able to improve your deal with a refund. Anyway, these are great! They conduct heat much better than any other pot/pan I have used. There is some adjustment if you are used to Teflon - they do stick a bit more. With that said, they don't give you cancer as many now suspect Teflon does, they are oven safe, and you can use metal utensils. A scotch-brite pad is safe to use (according to manufacturer's instructions) and will restore the pans to their new condition with little effort. There are some other tips for minimizing stick included in the instructions. Machine washing is not recommended. Also, remember that since the tops for these pans are metal, they may get very hot and require a potholder for removal. The handles on the pans themselves, however, generally stay cool enough to touch.
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This review is from: Calphalon Commercial 9-Piece Hard-Anodized Cookware Set (Kitchen)
This cookware is not produced any more, and this 9 piece set is great for general cooking. This line was replaced with the "Calphalon One" line; I own a pan of this line, and I prefer the older models. This 9 piece set was the foundation of my entire cookware collection. Some I got at closeout, some on E-bay used.
Food sticks to the pans until it forms a crust, at which time it releases and you can turn it over. This is quite different from nonstick pans. Also, you have to use a bit less heat. If you want food to come out before it is cooked on the bottom, get a non-stick pan instead.
Cleanup is with water only in general, Comet if some stains are dug in. Cooks should become familiar with "deglazing" the pans using wine, which always works great. I use this when I have cooked cheese into the pan, or such events. It is rarely needed.
I use the smallest fry pan every morning to cook eggs, and they work just fine with a bit of light olive oil. You must use some oil to make these pans work - they are different from nonstick pans. However, I love the fact that I can use stainless steel utensils.
The largest pan is great for saute, and I use it for this purpose a lot. Part of the recipe is to use wine for a sauce, which deglazes the pan at the same time, so clean up is a snap for this dish.
When stacking, it is advisable to put a paper towel between pans, since just about the only thing that will take off the Anodized coating is contact with other anodized cookware.
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This review is from: Calphalon Commercial 9-Piece Hard-Anodized Cookware Set (Kitchen)
I bought this set because our Calph. nonstick pans were starting to wear. I was leery after reading some online reviews stating that food stuck to the pans and were hard to clean. They are handwash only but that didn't bother me.
I've tried to use the pans as much as possible and I have been amazed at the difference really good cookware can make. They are easy to clean, withstands metal utensils, do not react with acidic foods and heat quickly and evenly. They are even ovenproof.
So far I have not needed anything more than a dishcloth to keep them near-new clean.
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This review is from: Calphalon Commercial 9-Piece Hard-Anodized Cookware Set (Kitchen)
I like this set of cookware, but I have a few gripes. Let me say first that taken as individual pieces, the pans are great, except for the uncomfortably thin handle. (The handle on the "Calphalon Professional Nonstick II Limited Edition 10-Inch Omelet Pan" for instance, is less attractive but much more useful.) However, the "set" doesn't go together very well. I had hoped the lids provided for the pots would fit the skillets, but thats not the case. The only exception is the lid for the sauce pan, which fits the 8-inch skillet...but there rarely a need for a lid on a skillet that small. I think at least one of the large skillets should have a cover, but finding one that fits for less than fifty bucks has proven difficult.
Other concerns: It would be nice to have had a bit more variety in types of cookware. I could really have used a saucier instead of one of the skillets, and the smallest skillet would be more useful with some sort of teflon-like coating, since its pretty much just an egg pan.
However, the price makes up for some of the deficiencies. As others have posted, it pays to be patient and wait for a good price on this set, as it tends to fluctuate wildly.
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This review is from: Calphalon Commercial 9-Piece Hard-Anodized Cookware Set (Kitchen)
These are basically good Calphalon pans. A number of folks have commented on concerns with the pans, and, unfortunately, many simply reflect a lack of understanding of what this cookware is and is not.
1. Yes, they're made in China, and in some cases, that means a slightly thinner metal (this has been in part a response to complaints about pans being too heavy, though.). They still provide great heat transmission and evenness of cooking.
2. No, they are NOT non-stick; they're not supposed to be. So, what to do? Know how to use the pans. Cook your meat and veggies at a slightly lower burner temperature, and use some oil/butter/fat to prevent problems. These pans will give the stuff a great browned crust that is impossible in a non-stick pan. Now, if you're trying to make crepes or omelets, and you're not a trained chef, you should seek out a non-stick pan.
3. Yes, the handles are slightly rough to the touch--it's the style used in their hard-anodized line, and actually give you a better grip on the pan's handle than the smooth and slick handles on the non-stick line. If you don't like the look, that's fine, but it's not a flaw or a lower quality product.
Personally, I am not hugely impressed with the combination of pans in this set. It would be a good add-on to an existing group of pots and pans, but to be honest, I would not recommend this as a first set of cookware, simply because these are not necessarily the most useful combination of pans you could get. It is not likely that someone is giong to want three uncovered skillets in different sizes, but no saute pan, a short saucepan of small size, but no taller or Windsor style ones, a large and a small soup pot/casserole/Dutch oven, but no stockpot. I do have and use all of these pieces at least semi-regularly, but I also cook a lot, and am rather choosy about having the "perfect" pan for the right job.
Also, do note that this line of cookware has been discontinued by Calphalon, so if you are looking to base a larger set of matching cookware around this set, you will likely be disappointed. Personally, I prefer to pick and choose the best from multiple lines of cookware (ie, Dutch/French ovens from Le Creuset, nonstick omelet/crepe pans, a Lodge cast iron skillet for cornbread), so this would not be an issue for me.
I give the set five stars, because it is a great product at a usually excellent price -- this is a real bargain at most prices I've seen posted. But I also encourage potential buyers to know and understand what they are, and are not, getting, so that they can decide if this fits the bill.
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This review is from: Calphalon Commercial 9-Piece Hard-Anodized Cookware Set (Kitchen)
There is a learning curve with this product. You can't cook as if it is Teflon-coated and expect food to slide off the surface. Initially, I, too, found my food stuck, but following the directions -- like having patience and using slightly lower temperatures (so food doesn't burn)-- you'll discover your food develops a wonderful, flavorful crust and indeed will easily come away from the pan. This set replaced my Teflon-coated cookware because in spite of Dupont's claims of safety -- I'm still nervous about PFOA (Perfluorooctanoic acid) contamination. Those dead birds were trying to tell us something...
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This review is from: Calphalon Commercial 9-Piece Hard-Anodized Cookware Set (Kitchen)
I have other pieces from this line and was thrilled to receive this set as a gift. All I wanted was an All Clad 12" omelet pan but my husband knew I liked Calphalon and thought this was a better choice. So do I! I have always cooked omelets in my nonstick pans and was pleased when I cooked one in the 8" pan and it didn't stick! The only drawback of course is you have to use oil to keep it from sticking so I will probably continue to make omelets in my nonstick pan. However, you can get a really nice sear on a steak and sauté chicken breasts using a minimal amount of oil.
The 12" pan is a dream come true. I fried a batch of coconut shrimp without crowding the pan and they all cooked evenly and quickly. This skillet will come in handy if you have a large family. I only cook for two so it more than meets my needs but it is my favorite pan, and I use it more than the 10" pan. The 2 1/2 quart sauce pan is heavy, and I have used it extensively for making sauces, cooking rice, and deep frying small batches of French fries and zucchini fries. The 7 quart chef's casserole seems to be a little thin around the top compared to the rest of the set but it cooks nicely. I used the 3 quart chef's casserole a couple of times to make small batches of soup.
The omelet pans do not have lids and the stockpot lid does not fit any of them. I think the lid that comes with the saucepan may fit the 8" pan. If you have the 5 quart saute pan or the 8 quart sautier, those lids will fit the 12" skillet. The lid from the 12 quart stockpot will fit the 10" skillet.
This makes a great starter set but if you are not familiar with Calphalon cookware, make sure you read and follow the directions in the use and care guide that comes with the set. It will make all the difference between loving this set and hating it.
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This review is from: Calphalon Commercial 9-Piece Hard-Anodized Cookware Set (Kitchen)
I've owned nonstick Calphalon Commercial and some older hard-anodized Calphalon Commercial back before they had stay-cool handles. The nonstick pieces have polished handles, but the hard-anodized have a textured cast finish which doesn't match the nonstick handles. Kind of a bummer.
More important, though, is that this special set -- in cheap packaging befitting its Chinese origin -- was obviously subjected to one of the thorough inspections for which products outsourced to China are so well known. Specifically, the rim of the 8" omelette pan is incomplete over about 80 degrees on the same side as the handle. Incomplete in that material is missing. It's pretty obvious when you look at it, but one of the ways they keep the cost of manufacturing down in China is through the use of minimal quality control, so stuff that should never leave the factory is shipped right along with the good stuff. However, Calphalon has excellent customer service. When I called them about the omelette pan they immediately offered to replace it with a Calphalon One Infused Anodized 8" omelette pan, which Amazon sells for $75 at the moment. They also answer the phone right away, are very nice, and the customer service people are apparently located in the U.S. (probably Ohio).
I get the impression that they've had a lot of complaints about the stuff made in China, and possibly as a result, the Calphalon One line is made in Ohio.
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