Cookware Reviews

When you have to fry a lot of things, like more than a dozen Asian potsticker hors d'oeuvres, this pan is perfect for the job. And with its first class Dupont Autograph lining, the potstickers won't stick! I was initially concerned about uneven frying since the pan's size was much larger than my stove's burner, but the anodized aluminum material conducts heat so evenly that my potstickers turned out perfectly! It has a number of great features, too, like a tight-fitting glass lid and a helper handle, which makes it easy to carry this heavy pan. If you've got room in your kitchen shelf, consider adding this to your cookware collection. It feels so solid and strong that it could probably survive a nuclear disaster, and its nonstick lining is the best that I've had in my kitchen. The only downside is its relatively large girth which makes it somewhat awkward to wash if you have a small sink.

This pan has an excellent non-stick surface, good handles and very even heat distribution. The helper handle makes it easy to move or lift the pan while it's loaded. The glass lid is especially nice for monitoring simmered dishes. It's big enough to hold a dozen large sausages, pan fry seven chicken breasts, or make large batches of spaghetti sauce or any skillet recipe. I wish the knob on the lid was easier to grip with a pot holder or mitt, like the Anolon professional version, but I feel this pan is a better overall value for the money.

i have the whole set and got this one for free. they are all great so far. no problems whatsoever and they are aesthetically pleasing. the price is very good

I ORDERED THE CASEROLE DISH AND THE 8 PC. NON-STICK SET ALSO. WAS VERY IMPRESSED WITH THE CASEROLE DISH AS YOU CAN USE ON THE STOVE TOP AS WELL AS IN THE OVEN- VERY VERSATILE. I'VE HAD A CUISINART SET FOR YEARS BUT EVEN WITH ITS 'LIFETIME' GUARANTEE- IT HAS MANY BURNT BROWN SPOTS ON ALL OF THE BOTTOMS AND IS VERY TOUGH TO KEEP CLEAN. I COOKED MY CHRISTMAS MEAL IN THE ANALON CASEROLE DISH AMD WAS VERY IMPRESSED WITH IT- VERY EASY TO CLEAN!I'D HIGHLY RECOMMEND THIS PRODUCT!

I live alone and cook for 1 or 2 on an oven with small (8") electric burners. After wasting a lot of effort and eggs on a glass 10" skillet which was a lousy heat conductor, I did a little research and bought this one about a month ago. The size is great for singles or couples. I can just fit 12 small sausage links in it. Yesterday I put 3 eggs in it, let them fry sunny side up and never touched them, just tilted pan and slid them onto the plate when done. It cooks very evenly. Non-stick works as it should. Easy to clean. Nice, heavy bottom. Handle feels nice and has hole for hanging. Literature with skillet says to use at medium heat because it conducts heat so well and high temps cause discoloration or something. I didnt read that til after I used it on high heat a few times. I've seen no discoloration or change. Until I get a gas stove or develop patience, I'll continue to use high heat to get it hot then turn heat back to medium. Price is right. I'll buy more Analon.

I picked this up at a local department store for the same price shown here. I liked the weight, the handle (stays cool and is riveted to the pan, not welded), and the non-stick coating. The price isn't much higher than what you'd pay for a pan of lower quality. So far I've been pleased with it. It's important to use moderate heat (that's all you'll need, the pan conducts heat nicely), and to use non-metal utensils.

It does a better job of browning food than T-Fal and the weight is much heavier, too. Hand washing is recommended, but that's standard for almost all quality cookware. Check Calphalon before buying this, as they offer a good deal in several of their cookware lines for the 8" skillet, and their reputation for durability and customer support is outstanding. But this is a great deal and should give years of good service.

I've owned my set of Meyer pot and pans for over three years. They are by far the best set of cookware I've ever had. I highly recommend them.

Thanks for making a truly quality product.

I have brought Analon cookware. They quality is superb. The nonstick capabilities are superior. For the price this set is a steal. This set will last a long time. It compares very well to Calphalon products.

This pan is truly high quality. It is solid with thick handles, a strong rack and built like a tank. It is also tanksized however. Be sure to consider how much lasagne will actually fit in this pan. Perfect for families and large roasts. It took a long time to arrive, but it certainly seems to be worth it.

From the first day I used it until last night when I washed it(for the fourth time this week) I am still impressed. It seems that there are no limits to what this great pan can be used for. Getting me out of a pinch on more than one "Hey Mom, can we have friends over for dinner" or "Will you bake my brownies too, I just don't have the time." Thank you for such a great product. I would recommend it as a gift to anyone!!!

Now that I have the fuel and tried it out with some pre-made fondue cheese I found at the grocery store, I can say that this fondue pot works great! (This is using the glass insert to melt the cheese.) I struggled initially to find fuel for this pot which is probably why it is on sale. The brochure that comes with it says to use "Sterno Canisters" gel fuel and nothing else. From what I can tell, there are no Sterno items that fit this pot. So I called Bodum and they said Crate and Barrel carry the fuel. This fuel normally cannot be shipped via mail order or internet sales but you can find it at Crate and Barrel locally or online at a few places.
The fuel that works is Firestar brand gel chafing fuel which is made in Switzerland and sometimes called "paste". It comes in packs of 3 and is very inexpensive(about [$] per pack of 3). These are packed in foil containers that fit inside the burner of the pot. I have also seen it for online purchases shipped via ground only.

This fondue pot is cleverly designed as a double boiler. A glass liner, supported by a metal frame, is immersed in water. No more scorching fondue again! The intelligent and stylish design keeps the fondue evenly heated from the first bite to the last! Bravo to bodum.

This is our first wok we've owned. Boy was I glad we picked this one. The food that comes out of this thing is yummy! It's very easy to use and clean-up is a snap. this wok also feels like it's made from quality parts (i.e. it's heavy gague steel, lack of cheap parts, etc.).

This Wok has some serious heat. As a professional chef with Asian style recipes on the menu I've used many a stove top wok. Until now I'd never found an electric wok that could generate enough heat to sear in the flavors of meats and vegetables. Not only does the Breville Electric Wok deliver as much heat as a top of the range stove top wok, its surface is non-stick so I can use less oil for healthier results. Every thing about the wok is clever, from the detachable base, to the dishwasher safe parts, to the cook and look glass lid. Whoever designed this is in to wok cooking in a big way. Very clever, very stylish, very hot.

We moved into a converted Art School in a wonderful upscale urban area in Pasadena between Cal Tech and the South Lake Shopping district. Our space encompasses the former art studio (with a great northern wall of glass windows slanting inward at the top), a classroom and an office. The great room is approximately 45' X 25'. The kitchen was carved out of one end of the great room and is approximately 16'X 25' and the open-beamed ceiling is about 14' at the lowest and 18' at the highest end with a skylight strategically placed to bring natural light in over the cooking area. Having no cupboards, we had to get creative with storage, so we decided on a potrack. We looked for weeks for just the right pot rack. Most were just too small, or wouldn't hold all the pots, pans and gourmet gadgets we had in combining two hoseholds into one. Some were large, but not sturdy. Some were too fancy and others were not the right color or material.

We decided we would need to build one with the dimensions and strength we would need. Then we found the Calphalon pot rack at Bed, Bath and Beyond in East Pasadena! The price was right, it was the right color, looked just industrial-strength enough and was certainly sturdy enough to hold all we had to put on it! It wasn't quite large enough for our huge space, so we bought two. The center island is more than 6' long. We assembled the rack by using all the sections of one and two more sections of the second one. The curved ends of the second one were attached to the center island preparation table/storage unit to bring the rack and table together (that brought the island to over 7' in length, so the extended potrack is perfect!!) and the rack was suspended from the ceiling with strong chain and hooks purchased at the hardware store -- we hung them at the ends and in the middle straight up with six (6) hooks to make sure it was level and didn't sway. We use the curved ends with hooks on them to hold towels, oven mitts, utensils, etc. We also got gift certificates for Calphalon cookware as a result of the purchase amount, and used it to purchase some new cookware to proudly display on our new rack! It instantly became the focal point of what rapidly became a gourmet kitchen - my dream kitchen realized. Thanks for making it so!

This Calphalon 20 x 56-Inch Anodized Aluminum Oval Pot Rack is the largest-sized hanging pot rack in their line. It looks quite stylish in an open kitchen when it is filled with matching anodized aluminum Calphalon pots and pans and other cooking accessories. However, even though this rack is mounted close to the kitchen ceiling, it would be difficult to walk underneath it without hitting one's head on something hanging from it unless one has very high ceilings. I hung mine at the end of a large butcher block island, out of the flow. If I did not have a large light fixture in the ceiling, I would have put it over the butcher block itself.

When one mounts this rack from a ceiling, using the included chains, it helps to use a Zircon studfinder to locate ceiling studs, which are usually 16 inches apart. Next, one can use an electric drill to make starter holes, and then install large eyebolts or screw hooks into the studs. One can use either 2 or 4 eyebolts or screw hooks, depending on how heavy the items on your rack will be. (There are other ways to accomplish this task, but I am only saying how I did it!) Then one can hang the chains on the hooks or use large "s" hooks to connect the chains to the eyebolts. The pot rack should be hanging level at this point.

Now one can begin to add Calphalon pots, pans, accessories, and other items to the pot rack. Place hanging hooks evenly around the rack. (I used more single, double, and spacesaver hooks added to the 6 single and 2 double hooks that come with this rack.) Place cookware on the rack one item at a time, alternating ends, so that the rack stays balanced, and be careful not to exceed the weight limits, as specified by Calphalon. I love to use my rack for French roasters and roasting racks, omelet pans, stockpots and steamer inserts, lots of long-handled utensils, a large old blackened wok, and several antique French and Italian specialty items. I place lighter things on top of the crossbeams of the rack, too, such as bamboo steamer inserts and top for the wok. Have fun with organizing this pot rack!

If you are going to invest in any of the Calphalon 8 quart stockpots, you do need this! The insert fits like a glove, and with a bit of practice filling with water to the correct level, about three quarters full as mentioned by the previous reviewer, you will have few problems with boil over. When using the pot and insert as a set, it will confortably hold up to one pound of dried or fresh pasta.

I would also like to recommend the steamer insert found here as an add-on to complement your cooking experience!

The Calphalon "All-Purpose" Insert that fits the Calphalon 8-quart stockpot (either hard-anodozed aluminum or Commercial nonstick) is an essential piece of cookware if you love pasta. Once you have made any kind of pasta (spaghetti, linguine, penne rigate, orecchiette) in this insert and pot (sometimes sold together in a slightly wider shape called a pasta pentola), you will never want to cook pasta any other way.

You put the insert in the pot, fill it about 3/4 full with water, put on the lid, and let the water come to a full rolling boil (it won't take long). Then remove the lid and add your pasta (I keep a little chart handy that has the cooking time for each variety, but you can always look on the box or package--make sure you buy semolina pasta imported from Italy, if possible). Add some sea salt (1 tsp.) if you wish. I also add a bit of extra-virgin olive oil, too. Give the pasta one or two stirs--14-inch stainless steel tongs work the best. It will come back to a boil, and then you start the timing. One or two minutes before you think it is done, lift up a strand or two from the pot (I use the serrated side of my large Wusthof bread knife for this, or I use a long-handled slotted spoon for smaller pasta.) Taste it. You want the pasta to be cooked "al dente" (lit., "firm to the tooth"). If it tastes almost done, then lift the insert slowly and carefully from the pot, letting the steaming water run back into the pot. After the water has completely drained, then shake the pasta a bit in the strainer. Do not rinse the pasta. Pour it out onto a large platter. Add one or two spoonfuls of the water from the pasta (which you have not thrown out yet), and then sauce it. You will love the pasta al dente! I have taught many non-cooks to make pasta with this insert (and the stockpot), and they are successful on the first try! Buon appetito!

This is great pan for toasted sandwiches, french toast, Salmon burgers or even fried eggs. The low, nearly non existent side makes it great for those recipes, you cook it up, then slide right onto the plate. Clean up is a snap.

I was given this griddle as a christmas gift, and it has worked out very well for me. I'm a big fan of the commerial hard annodized line, and this pan hasn't let me down. Unlike may non stick pans, the non stick coating is very durable, and won't flake off. I used it mostly for breakfast, but an eager to try cooking panini!