Calphalon D1382PB Commercial Hard-Anodized 12-Inch Everyday Pan with Lid
|
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 |
|---|
Kitchen and Housewares Reviews of Calphalon D1382PB Commercial Hard-Anodized 12-Inch Everyday Pan with Lid
Customer Review: They weren't kidding when they called this the 'Everyday Pan'
Summary: 5 Stars
If I had advance notice that I would be stranded on a desert island and could bring along a single comfort from home, I'd take... well, my cell phone so I could be rescued! I'm not stupid. But if you told me that I could only have one pot in my kitchen, this would definitely be the one.
I've had mine for at least 5 years and I still reach for it almost every day. The hard-anodized aluminum heats evenly and quickly and its shape -- somewhere between a frying pan and a wok -- makes it a truly flexible kitchen workhorse. You can use it as a skillet, a wok, a shallow saucepan, a Dutch oven, or an omelet pan. Shoot, you could probably even make a gargantuan deep-dish apple pie in it if you wanted to. (Note to self: purchase bushel of apples...)
No, it's not a non-stick pan. That's a good thing. You can always add a bit of oil and lower the heat to reduce sticking, but you CAN'T get beautiful 'fond' (that's FancyTalk for the delicious, crusty, browned bits of meat that are SO important to a good pan sauce) with a non-stick pan. And if you really get stuff stuck on there -- hey, we've all gotten distracted and let dinner burn at least once, right? -- when it's time to clean up just fill the pan with water and dash of dish soap and bring it to a boil. I haven't had a burned-on bit yet that could resist that little remedy.
Whether you're considering this as a starter piece for a new kitchen or are looking to add this to an already-stocked pot rack, this pan is an absolute steal for the price. You know how Shakespeare said, `A rose by any other name would smell as sweet,' ? Well, no matter what the fine folks at Calphalon had named it, this would always be my EVERYDAY pan.
Customer Review: love it, use it 3+ times a week
Summary: 5 Stars
i've been on a campaign the last few years to become a better cook, and replacing all my old, too-thin, cheap cookware has been a big part of my improvement. i read the other reviews of this pan, from the lovers and the haters, and figured i'd throw my lot in with the lovers, as they tended to sound like they knew what they were talking about.
i'm so glad i did. as many others have noted this is NOT a nonstick pan. you do have to use a little bit of oil or fat with it. but you can't get proper browning & searing with a nonstick pan and no oil, and this pan just shines in those areas. yes, at first meat will stick. it HAS TO stick, that's part of the proper browning process. let it be for a few minutes and it will come off easily enough when yo need to turn it. that's been another important cooking concept for me to learn - leave the food alone for a while as it browns. i always used to fiddle with it too much, which would demolish the meat (pieces stuck to the pan) and prevent it from getting deliciously caramelized.
in short, this is a great pan for sauteing, searing, browning, braising - all those delicious things that nonstick pans just can't do as well as uncoated pans. i do use it at least 3-4 days a week. i'm really into braised meat dishes right now, such as lamb shanks & chops cooked with various vegetables (i have 2 small children so i like one-pot meals as often as possible). this pan is GREAT for that kind of cooking! i've made thicker soups in it as well - being such a wide pan it promotes very quick evaporation. i'm crazy about this pan and think it's one of the best cookware purchases i've ever made (up there with my Mauviel saucepan and my Le Creuset).
Customer Review: Good for the price
Summary: 4 Stars
Very nice almost-everyday pan. The only thing I wish for is a long handle so I can grab it and toss with it. Also, not quite deep enough for my liking (I guess I really want a wok).
On the other hand, it doubles as a paella pan.
This is NOT a non-stick, for those of you who might not know! But clean up is super-easy. Just dump some water in it, wait a bit and everything practically floats off. Sometimes light scrubbing necessary, but MUCH easier to clean than stainless steel.
Those of you worried about aluminum....don't! There's a weak _correlation_ to Alzheimers (whether it is cause or effect not known). But it's likely not pans. Aluminum compounds are in anti-perspirant, a more likely source.
Anodizes aluminum is aluminum with a layer of aluminum oxide ("rust" if you will). This stuff is _hard_, used also for bicycle rims to resist wear. It's harder than any of your stainless steel tools.
How hard is this stuff? Sapphire is aluminum oxide. In fact, as are rubies and emeralds (they have impurities which give them the colour). So this is durable stuff.
Lastly...the "Made in Ohio" vs. "Made in China" argument.
I have also a Calphalon (3qt. Chef) made in China. The everyday came from Ohio.
Construction quality is absolutely identical between the two. Both solidly made. EXCEPT...the one from Ohio has a satin smooth finish. The one from China is noticeably rougher, even to the eye. Whether it affects cooking quality (non-stickedness), it is not obvious yet.
BTW, I have a 3rd Calphalon mini-wok. It also is from Ohio and has very smooth finish.
Admittedly a small sample, take it for what it's worth.
Customer Review: PRO Rated!
Summary: 5 Stars
I asked for (and received) the 10 pc hard anodized set years ago and have used it since. While visiting family in 2007, we made gorgeous golden pancakes in this pan and I knew I had to have one of my own - I didn't have anything this large in my arsenal.
** As a professional cook, I am particular about my cookware, so I expected a lot from this piece - large surface area, even heating, stovetop to oven capability, oven-safe to at least 400 degrees, good browning on meats and veg, easy clean-up, stay cool handles, a lid, and rivets where the handles are joined to the pan and its lid.
What a tremendous value for the money, with a "naturally" non-stick surface if you treat it well. As other reviewers have noted, don't overheat it. In case no else mentioned it - don't use non-stick spray on it as it seems to make the surface tacky and changes it. A little oil, butter, or an oil mister are good options. I put a little warm water into the pan while it's still hot
(similar to deglazing it) and let it cook itself clean, then later I run warm soapy water and a gentle scrubber sponge over it, dry it and put it away. If you let water sit in it, it will dry with white spots and/or streaks (as will all my Calphalon).
This will likely be the pan you reach for every day, and it delivers, every time.
I use this pan for stir fries, skillet-to-oven cornbread, sautéing meat, pasta tosses and much more. It handles it all. You may find you can replace other pans and even your wok with this workhorse. Do yourself a favor and try one - remember to get one as a gift or someone you love may try to talk you out of yours! :)
Customer Review: GREAT!
Summary: 5 Stars
i love these lines of pans. Calphalon commercial hard anodized. I was about to purchase calphalon one but found out about how they just "infused" the nonstick into the hard anodizing. i wanted to seriously avoid nonstick... ptfe pfoa. I had some greengourmet cuisinart and well... im have mixed feelings about using it.
Calphalon commerical though people are knocking it cause its from china... it is good cookware. its SOLID. I seriously cook with it every day. For normal cleaning soaking and dishwash soap is fine. Get Bar Keepers friend or the Calphalon DORMOND ClEANER and they look like new.
One thing you learn to do .. is "Deglaze" fancy word for cleaning the sticking bits off the pan lol. U just splash water in there after your done cooking while on a high heat and everything comes off when u scrape surface with spatula. I have "deglazed" with wine/sake to make a stew/braised dishes, which is good if you want to keep on cooking.
Yes maybe you have to replace it down the line... but its worth it. Have you tried cleaning with stainless steel???? jeebus. I have triply of those too; i like cooking on them... but they just get this discoloration on them... making me HAVE to use more than dishwash soap to clean them. I have Cast iron as well... and it always rusts.
This pan is great for seriously EVERYTHING.. paella was the first thing that came to mind when i bought this.. but since then i make pan cakes, eggs, braised meats, everything ;D just be sure not to use metal utensils, have a good set of bamboo/silicone/nylon.