Calphalon D1382PB Commercial Hard-Anodized 12-Inch Everyday Pan with Lid
by Calphalon
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Our Price: $125.99
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Category: Kitchen
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Product Summary
Manufacturer: CalphalonBrand: Calphalon
Model: D1382PB
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
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Kitchen and Housewares Reviews of Calphalon D1382PB Commercial Hard-Anodized 12-Inch Everyday Pan with Lid
Customer Review: If you know cooking, you will LOVE this pan
Summary: 5 Stars
Amazon reviewers of hard-anodized Calphalon tend to be one of two types: those that recognize this pan's amazing capabilities and give it the high rating it richly deserves, and those who complain bitterly about how much food sticks to the hard-anodized surface and give it one or two stars. 90% of the negative reviews I have read here are truly no fault of the pan's--it is doing precisely what it is supposed to do!
Casual cooks raised on Teflon/Silverstone or other nonstick pans and who have not had the benefit of experience working with other types of pans will very likely have issues with hard-anodized Calphalon. For those willing to take the next step in their culinary education, the rewards of a good hard-anodized pan like this 12" everyday pan from Calphalon will become obvious, I promise!
For the record--food *will* stick to these pans!!! This however is an asset, not a liability! Sticking to the cooking surface is part of the cooking process and part of what makes these pans superior. The adhering of meats and other foods to the surface provides a browning action which cannot be duplicated in a nonstick pan (which essentially steams foods). When foods are cooked properly, they release naturally from the surface and leave behind a coating of wonderful brown bits on the pan's surface that can be used to create fantastic sauces and reductions by deglazing with wine or other liquids.
This 12" "everyday" pan is a dream to use. Large enough to cook an entree for a family of 4+, it heats quickly and evenly across its entire interior surface. The pan's surface is impervious to metal utensils and does not need to be "babied" like my non-stick pans--I have both Calphalon Nonstick pans and Circulon Premieres and I have to treat them with kid gloves. You can literally beat on the hard-anodized pans without fear!
The trick to cooking with hard-anodized is as follows:
1. Make certain that your pan is up to cooking
temperature prior to adding your ingredients
2. Allow those ingredients to warm slightly prior
to dumping them into the pan.
3. Cook at a lower flame than you would with your
nonsticks (although these pans will hold up to
high temperature searing with no problem.
4. Deglaze the pan at the end of the cooking process,
and 90% of your clean up will be done.
I can usually finish my cleanup in the sink with nothing more than soap and the soft-scrubber sponge I use on my nonsticks.
On occasion, a ScotchBrite pad or a little Bon Ami will get the stubborn spots off, but I have never experienced any of the horror stories I have read from other reviewers.
If you bought this pan and had difficulties with it, try again. Give this very simple recipe a try and tell me you can do it better in ANY nonstick pan!
CHICKEN BREAST IN GARLIC-WHITE WINE SAUCE for 4
*Dredge 4 thin boneless chicken breast halves in flour, set aside.
*Heat 3 tbs olive oil and 1 tbs butter in your 12" everyday pan on medium flame until butter begins to bubble slightly.
*Add 1 tbs minced garlic and saute in oil.
*Add the chicken breasts and allow to cook several minutes until browned.
*Turn the chicken breasts over (if it does stick, gently release from the bottom with a steel turner). Allow the other side to brown and cook through thoroughly.
*Remove chicken from pan and place on serving dish
*Add 1/2-3/4 cup white wine to pan to deglaze, add salt & pepper to taste, increase heat to med-high and stir mixture, reducing until thickened and bubbly.
*Remove from heat and spoon reduced sauce over chicken.
The sauce will be a rich red-brown color if you deglazed well, and your pan should be mostly clean! If I follow the identical directions above in my nonstick pans, the sauce will be yellow and lacking the richness and flavor of what my Calphalon anodized can produce!
(This little recipe can be modified a hundred ways--example: Swap out the white wine for Marsala wine and add 1/2 pound of mushrooms and you've got a fast Chicken Marsala)
Here is the Bottom Line: If you know how to make the best use of high-performance cookware or you are willing to learn, BUY THIS PAN! If you like working with your nonstick pans and you are perfectly happy with the results you have achieved in the past, do yourself a favor and buy the Calphalon nonstick version and avoid the hard anodized, you will like them a lot better!
More Calphalon D1382PB Commercial Hard-Anodized 12-Inch Everyday Pan with Lid reviews:
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Description of Calphalon D1382PB Commercial Hard-Anodized 12-Inch Everyday Pan with Lid
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.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
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