Calphalon D1382PB Commercial Hard-Anodized 12-Inch Everyday Pan with Lid
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List Price: Our Price: $125.99 You Save: $42.01 (25%) Availability: Usually ships in 1-2 business days Category: Kitchen See more product details |
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Kitchen and Housewares Reviews of Calphalon D1382PB Commercial Hard-Anodized 12-Inch Everyday Pan with Lid
Customer Review: Best cookware value on the market!
Summary: 5 Stars
For $30 and free shipping, you can't beat this deal. Buy one for yourself and another for your best friend (or someone you want to be your best friend).
Trust me, this will become the single most used pan in your kitchen. And if you've never used Calphalon hard anodized before, you're in for a real treat.
BUT, you must follow these simple rules:
1. Heat first, then add oil or butter, then add food. Violate this rule and your pan will be hard to clean. Follow this rule and you'll be amazed at how easy clean up is. Used properly, hard anodized aluminum is functionally nonstick without the risks reportedly associated with nonstick (PTFE) coatings. Some food will stick during cooking (for example, when you're browning meat), but that's exactly what you want. It will come off easily during cleanup.
2. Never use "non stick" cooking sprays. They're messy, nasty tasting, and will only gum up your pan. Permanently.
3. Never use your stove's highest heat setting. It's not necessary (these pans are very efficient), and you risk warping the pan and making food stick. If a recipe calls for medium high heat, use medium, and so on. On my electric/ceramic top stove, I typically use a setting of 4 (out of 10). If I need really high heat for searing, I'll go to 6 or 7. (If you're into "blackened" foods, you should be using a cast iron pan anyway.)
4. Do not cook sugary foods (this includes nearly all vegetables) without adequate oil or butter, and especially not on high heat. They will burn and stick.
5. Never use this pan for eggs. Period. That's the one food for which you need a nonstick pan. I made the mistake of cooking scrambled eggs in this pan once and it took me an hour to clean. If you want a good pan for an omelette, get the Calphalon Commercial Nonstick 10-inch International Griddle/Crepe Pan. Amazon occasionally has it for $16.99.
This pan is made in China, and I've seen reviews criticizing their quality control or complaining that the Chinese pans are thinner than the ones made in Toledo. I have no such complaint. It's true that older Calphalon cookware is thicker than the new stuff (especially older pieces labeled Commercial Aluminum Cookware Co.), but I'm not convinced there's a China/Toledo difference today. In any event, this pan is amply thick for it's purposes.
Customer Review: Great basic cooking pan
Summary: 5 Stars
I already had a medium-size, well-seasoned cast iron skillet and a large non-stick skillet, but I've been wanting a good NON non-stick pan for various dishes, especially for cooking meat and getting those wonderful browned bits you can deglaze and make into a sauce. I heard that the hard anodized aluminum was good, and so was the Caphalon brand, so this pan seemed like just what I needed. Without the long handle, it's not technically a skillet, I suppose, but it works like one. so no problem.I read the reviews, and the negative ones about sticking food were a little off-putting, but as one of the many positive reviews pointed out, you have to have patience and know how to actually cook to use this sort of quality cookware successfully. So I took a chance and ordered one, and it just arrived a couple of days ago. It was a nice generous size, and built very solid and sturdy without being too heavy to handle.Today, I initiated my new pan by making a chicken breast for lunch. I pre-heated the pan on medium heat, then added a small amount of olive oil and some garlic to flavor it. After sauteeing the garlic for a couple of minutes, I removed the garlic and added the chicken breast, which I had seasoned simply with salt and freshly-ground pepper. After a few minutes, I turned it, and it stuck somewhat to the pan as I lifted it up, leaving some dark bits behind. After the second side was done, I removed it from the pan with no resistance at all. When I pushed on the brown bits with my plastic spatula, they seemed pretty well stuck on, which worried me momentarily. But when I added a small amount of hot water and stirred everything up with the spatula, the bits came off so quickly and easily I was amazed. A quick hot soapy wash was all it took to clean it after letting it cool while I ate. Oh, and the chicken was beautifully browned on the outside, and extremely moist and juicy inside. With a salad, it made a great lunch!I'll agree with something else that reviewer said. If you don't want to bother with the little bit of extra effort required to use this type of cookware, get some cheap nonstick pans and make do with those. But if you enjoy real cooking at all, the insignificant amount of extra time and care are worth it for the results you'll get. I highly recommend this great pan, especially at the price Amazon offers. Don't hesitate!Customer Review: 1/10th the price, 1/10th the Quality
Summary: 1 Stars
It is no saving especially if you feel your time has some value, and you recognize that ordering and returning cost you time/money. It is simply not true that Amazon is selling these things for 10c on the dollar. Amazon is selling vastly inferior product for a lower price. Not even Calphalon itself lays claim to them. (See actual statement from Calphalon itself, below).
I'm returning mine for poor quality materials and workmanship, plus manufacturing defects of several deep scratches on the lid. Notice all the negative comments about the Amazon-sold Chinese line that people have written. Read closely and note that the positive comments actually refer to the US made product. Amazon consumer Be Aware and Beware of deceptive Amazon product descriptions and product advertising/promotion.
Here is the official statement from an email to me from Calphalon - [...]:
The product that you have purchased from Amazon.com is one of our older
lines- our Commercial Hard Anodized cookware which has been discontinued
over 3 years ago. Most of our Commercial Hard Anodized cookware was
actually produced here in Toledo, Ohio, with only a few promotional
items being produced overseas. The line that has replaced our Commercial
Hard-Anodized line (which is our Calphalon One Infused Anodized) is
entirely made here in Toledo.
As far as Anodized finishes are concerned- they are actually not a
coating of any kind. Anodizing is an electro-chemical process for
blackening, hardening and sealing aluminum surfaces. Typically marks
such as scratches and scuffs may be easily removed by buffing with a
dry, green Scotch Brite pad. Anodized surfaces are actually 30% harder
then regular stainless steel.
The above is their complete, unedited response. I sure wish sellers would be as honest.
Moreover, kudos to Calphalon for recognizing that quality is important, China can't deliver that, and returning all manufacturing to the USA.
It's nice that Amazon has a 30-day return policy. But wouldn't it be nicer if they sold quality products and with honest advertising - products that did not have to be returned for shoddiness or manufacturing defects/damage?
Customer Review: Are you kidding!!!!
Summary: 5 Stars
I'm not going to say this is the best cookware. I just received my pan last week and I have to say my receipes never came out so good! I'm not a professional cook but a friend that is, recommended that this is a good cookware for the money and good entry level point to learn as it is more forgiving then stainless steel. Only thing that is disappointing is where it's made in...China. Not a big fan of Chinese product as I believe in quality and supporting the American Economy, but I guess price point was a concern for Amazon/Calphalon venture. Don't expect fancy packaging as this was directed to price conscience consumers like you and I. Nevertheless, it works and works well!
After my first experience with this cookware, I just tossed out (donated) most of my non-stick and planning to use my cheap T-FAL stainless steel as my camping cookware. Very excited to try out my Paella receipe.
Little trick to this pan...
1. Use medium-low to medium heat and let it heat up for 3 minutes.
2. Once ready, add little oil and spread it around the pan with a silcone brush. Once this is done, wait minute or two for the oil temp to catch up.
3. Now you are ready to add your ingredients. If you're adding meat first, Make sure the meat is fully thawed and close to the room temp. If you plan to leave your meat out for thawing, make sure it's covered. DO NOT THROUGH IN FROZEN MEAT OR VEGTABLE WHEN THE PAN IS HOT...IT WILL DEFINETLY STICK. Don't be in a rush to turn it over. It's called a cooking process and it will naturally come off once it's cooked properly. Rest is up to on what you're adding in. DO NOT fry eggs on these pan...it will make a mess. Use non stick on medium-low.
4. Finally, cleanup...once the food is out of the pan, keep the pan coved with the lid. The natural heat and moisture will help the process of removing any stuck on food. Wait till the pan has cooled and add warm water and let it stand for about 10 minutes. Wash it down with dish soap and scotch brite pads and hand dry it as it will make look nice. If you have tough stains, I recommend Bar Keeper Friend or Bon Ami...you're choice.
I hope this help those who are having problems with this pan...good cooking everyone!
Customer Review: Calphalon
Summary: 5 Stars
I just received my Calphalon "everything" pan ("everyday" is just not comprehensive enough) and it does do "at least that much"! The bottom of the pan was stamped "Toledo, Ohio" - no evidence of a current Asian mega - manufacturing source.I am a novice cook (certainly not a chef) and was a bit dubious about purchasing anodized cookware as I thought the pre and post preparation "routines" might take the fun out of my cooking adventures. I was definitely wrong on this...I have prepared mixed veggies, eggs, steaks etc. using this pan and am so far delighted with the results and amazed by the ease of clean up.
You definitely need to warm up the pan on low heat, before "uploading" the food....a warm pan with "fresh from the fridge food" could definitely bring out the dreaded "sticky demons" as mentioned in other reviews. I would definitely let the food warm up to room temp as directed in the informative enclosed Calphalon instructions...
One comment I remembered from a previous review was the comment that after two years of use the reviewer had "successfully" removed some of the anodized coating using the Calphalon recommended "Scotch Brite" pad. I am wondering which "Scotch Brite" pad was used. I noticed the last time I visited Target that there were a variety of "Scotch Brite" labelled pads that varied widely in material composition. Of course the clean up force used/soap used and frequency of clean up are factors too.
Anyway I always clean up this new "Everything" pan using a "Dobie" pad and some warm soapy water (after an appropriate soaking period). So far have had no problem with sticking foods or discoloration. I would definitely not use any clean up product that was any more abrasive than the aforementioned "Dobie" (in spite of Calphalon's recommendations). I would also be reluctant to use "Bon Ami", "Ajax" or "Comet" (as recommended) by Calphalon as these product are also somewhat abrasive. In summary the "Dobie" pad, liquid dish soap and warm water do a great clean up job after soaking the pan for a brief period as required.
Thank you Amazon for selling a quality product at an amazingly low price! I will definitely purchase some more pieces and expect them to perform as well as this (my first) Calphalon pan.
Enjoy!