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Calphalon D1382PB Commercial Hard-Anodized 12-Inch Everyday Pan with Lid

3.9 out of 5 stars 1,035 customer reviews

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  • 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
2 new from $195.00 3 used from $229.95

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Product Description


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 Information

Product Dimensions 15 x 13.2 x 4 inches
Item Weight 4.7 pounds
Shipping Weight 5.2 pounds
Manufacturer Calphalon
ASIN B00006FX83
Domestic Shipping This item is also available for shipping to select countries outside the U.S.
International Shipping This item is not eligible for international shipping. Learn More
Item model number D1382PB
Customer Reviews
3.9 out of 5 stars 1,035 customer reviews

3.9 out of 5 stars
Best Sellers Rank #195,093 in Home & Kitchen (See Top 100 in Home & Kitchen)
#152 in Kitchen & Dining > Cookware > Chef's Pans
#276 in Kitchen & Dining > Cookware > Sauté Pans
#1,109 in Kitchen & Dining > Cookware > Skillets
Date first available at Amazon.com September 11, 2002

Warranty & Support

Product Warranty: For warranty information about this product, please click here


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Customer Questions & Answers

Customer Reviews

Top Customer Reviews

By Steven Dennis on August 24, 2002
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.
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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.
-Lower the heat if you're used to inferior pans.
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By A Customer on December 30, 2002
I have bought this pan just recently after reading the many reviews on this site, as well as doing some research on the Commercial Hard-Anodized line of Calphalon products.
This was really worth the money and I can see how people would pay full price for it was well, since so far I haven't found a drawback to this pan.
It cleans up as easily as nonstick pans do, and that includes the inside of the lid that gets splattered when stewing stuff covered in the oven.
It heats VERY evenly, there are really no hot spots at all, and very quickly.
It may not be nonstick, but when preheated properly and with a bit of oil/butter/rendered fat, even tender meats such as lamb don't become burned onto the pan.
The meat browning is excellent, yielding wonderful deglacage, and it also allows you to brown the meat, add other ingredients, and put the entire thing into the oven. More importantly, the meat cooks so that it is browned on the outside and tender inside, as opposed to nonstick skillets that make even the better meat cuts really tough on the inside and do not give a nice brown crust at all. The hard-anodized surface of this pan seals in the juices, making even stew beef more tender than you could ever cook it after you browned it in a nonstick pan. In fact, I haven't used my nonstick pan at all since I got this one--I don't need it.
The handles don't get too hot on stovetop, but they do get rather warm with prolonged cooking. However, that is to be expected, and I haven't had a problem using them with a pair of thin potholders. They obviously do get hot in the oven, but that is to be expected as well.
Overall, a great pan. It's been sitting on my stovetop since I received it, and I have been using it quite a bit.
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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.
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