Calphalon One Infused Anodized 9-Inch Chef's Skillet with Lid
by Calphalon
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Product Summary
Manufacturer: CalphalonBrand: Calphalon
Release Date: 2004-01-20
Model: DR1609P
Color: charcoal gray
Product features:
- 9-inch chef's skillet combines qualities of traditional metal and nonstick cooking surfaces
- Advanced release polymer penetrates pores of metal so that food sears and releases easily
- Stain resistant; compatible with gas, electric, ceramic stovetops; safe in oven and broiler
- Brushed stainless lid; stainless-steel ergonomic handle stays cool; made in USA
- Safe with metal, wood, and plastic utensils; lifetime warranty
- Calphalon 7-Piece Mixed Utensil Crock Set
- Calphalon Stainless Long Tongs
- Calphalon Complements Nylon Tongs
- Calphalon One Infused Anodized 2-1/2-Quart Saucepan with Lid
- Calphalon One Infused Anodized 10-Inch Fry Pan
Kitchen and Housewares Reviews of Calphalon One Infused Anodized 9-Inch Chef's Skillet with Lid
Customer Review: Great Pan, just know what it is (and isn't) for...
Summary: 5 Stars
I *adore* this pan for many reasons. its' ease of use and great results.
AESTHETICS and ERGONOMICS
Form and function have been brilliantly married in these new pans and are a big improvement over Calphalon's previous line of professional cookware that featured awkwardly angled handles that got hot on the stove top (hopefully it is obvious that even the new handles will get hot in the oven, though for this particular pan, I have no idea why you would put it in the oven).
The new handle design is not only aesthetically pleasing (at least to my eye, I am a designer by profession for what it's worth) with its' arc shape, but the handle is also designed to minimize heat transfer from the body of the pan while still being riveted to it in a rock-solid manner. Unlike some smaller pans I've used before, this pan is not "handle heavy" and is well balanced (won't tip towards its' handle when empty and preheating for a few moments prior to cooking, even on a gas stove). The old handles were not taking human factors into account--this pan is just easy to hold on to and move. YES, I am harping on this, but I have a repetitive strain injury in both of my hands/wrist/elbows, so good ergonomics in a pan has become a major factor for me.
Plus, this is a pretty pan and it looks good on my stove, on my pot rack, etc.
EASY RELEASE AND CLEAN UP
Easier than the previous incarnation of Calphalon anodized (of which I owned only a few pieces as I never really loved them). The One line releases food more easily and clean up more easily while still offering the benefits (searing/browning/creating a fond and deglazing) that the regular Calphalon line of yesteryear had offered. So far I have never encountered a truly non-stick pan that can accomplish these tasks. Even with my repetitive stress injury, I'm unwilling to sacrifice the superior cooking ability of this type of pan just to get something that is 100% non-stick and therefore a bit easier to clean and a little less work for my hands. Generally it only takes a swish or two with my dish brush with warm sudsy water and this pan is clean. Bar Keepers Friend works great if I've got a stain--a little scrub and the pan looks great again.
CONFUSED COOKS and BAD REVIEWS
One (regular) was launched months *before* the One Non-stick, and was being touted as a non-stick panacea (pun intended) by salespeople who didn't know that the Non-stick one would be hitting the stores soon (or who didn't care as they would say anything to make a sale) despite the fact that this line does NOT claim to be 100% non-stick. With the Nonstick line now on the shelves, there is less chance of over-hyping the nons-stick aiblities of the regular One line.
Two previous reviewers below hated this pan because it didn't cook eggs well.
*The name of this pan (chef's skillet, or grain pan at Williams-Sonoma) contains the word "skillet" and this may have mislead the two reviewers into thinking it was a skillet (i.e. meant for cooking eggs). This pan is NOT the same shape as what is usually referred to as a "skillets" or "fry pan" in most cookware lines. Despite this, one look and even a casual home cook should see that it is NOT a skillet and that cooking eggs in it would not be appropriate.
*This pan functions fabulously for what its shape indicates--as a SAUCIER (making and reducing sauces) and as a GRAIN PAN (risotto, rice, etc). I also use it for small (one person) stir fry meals. I happen to like saucier-type pans more than regular sauce pans, and I find it more versatile for many tasks (cooking eggs not being one of them).
*If you want a 100% nonstick finish for easy cleaning and eggs that slide right off--you would not be happy with this pan. Buy an el-cheapo teflon pan for that as they excel in that area. This pan is for SAUCES, RISOTTO's etc, and doesn't need to be non-stick.
SUMMARY
This is a TERRIFIC pan. If you dismiss this pan based on the two aforementioned reviewers, you might miss out on a one fine piece of cooking equipment that is also well-priced and a pleasure to use. While this is unfortunate for them, their mismatching of cooking technique/ingredient to the pan has NO BEARING on the pans ability to cook like a dream. I use it all the time and it is one of the first pans I reach for on a fairly regular basis.
Description of Calphalon One Infused Anodized 9-Inch Chef's Skillet with Lid
This exciting hybrid combines qualities of both traditional metal and non-stick cooking surfaces. Now not only can you brown, sear, and reduce sauces as the recipe intended, but you can also breathe a sigh of relief as you won't have a battle removing food and stains from the pan following use. How did this happen you ask? CALPHALON ONE INFUSED ANODIZED is manufactured with a revolutionary anodization process. Both interior and exterior surfaces are infused with an advanced release polymer which actually penetrates below the surface of the metal, into its very pores, offering superb durability and versatility. The intrinsic properties of aluminum ensure fast and even heating, as you've come to expect from Calphalon. Brown and saute with the lid off, or simmer with it on. This very useful piece might be used for cooking meats, seafood, or vegetables. The curved sides facilitate stirring and tossing.All Pans
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