Cookware Reviews

I bought this recently to add to my admittedly HUGE Calphalon collection, and it has quickly become my favorite. The lid doubles as another pan, which is nice, you are getting two for the price of one! Anyway, I only cook with Calphalon, nothing else even comes close. You can use this pan for large casseroles, roasts, meatloaf, and you have lots of room to tuck in vegetables or whatever around what you're cooking. It is a nice depth, perfect for foods that need to cook in liquids, or that shed moisture. It is also a great pan for stews, soups, etc. You can cook ANYTHING in this pan. Stovetop, or in the oven, it is so versatile. I like to use it for my long cooking spaghetti sauce. I love this pan so much I bought one for my mom!

This Calphalon Commercial Hard Anodized 16-Inch Paella Pan with Lid is excellent for use in making paella. There are other paella pans (from Calphalon and other manufacturers) that are available, but they are usually smaller in diameter, and often the lids are sold separately. I have used this paella pan for different recipes for paella, and they all have turned out beautifully. The smaller paella pans are not large enough to contain all the ingredients, whether it is for a paella valenciana or for a seafood paella. This specialty pan is an investment, but I think paella is one of the best dishes to make for a party or for a special dinner.

I tried a traditional wok on my non-professional gas stove--no good. I ended up doing stir-fry (and anything else that required me to toss ingredients around--which I tend to do even when not necessary!) in a tall-sided stock pot because regular pans just didn't hold the food in. Then my husband (who earned TONS of karma points for it) bought me this for a gift.

I LOVE IT. I don't have to do my onions in batches for chili or Indian food to avoid boiling them, because I can spread them out over the pan. It heats evenly and well (they tell you not to heat it on high, and I've found they're right--it's not necessary). The high, but not too high, sides means my rather aggressive (a.k.a. messy) cooking style doesn't end up creating a huge mess on the stovetop. It can go in the oven, which I always wanted to do for my frittate but couldn't before. And although it is heavy, the two-handled style means I can pour the contents of this pan into a colander with far more control than I could with any of my other pots.

I do everything in this pan--pasta, stir-fry, stew, you name it. (It's really nice to be able to drain the pasta and then put it back in the pan with the just-created sauce to heat it all together!)

And if things get stuck to the bottom, you can be pretty aggressive about scrubbing them off. Very cool.

I could go on, but I won't. Just buy this pan. You won't regret it.

I bought this in the Friday sale and I am very disappointed that I DID NOT BUY ANOTHER ONE. This saucepot is well worth the price! You just can't beat the quality of Calphalon.

This pan is the greatest. My husband got me a set of calphalon pots and this piece is my favorite. It's very versatile and the stainless finish is excellent to cook on. If you're just beginning a calphalon collection, the everyday pan is a great place to start.

This 9-Inch Calphalon Commercial Stainless Collector's Edition Stir Fry Pan is from the newest line of Calphalon Cookware, which is similar to the All-Clad LTD line. This pan could be used for a stir fry for one to two persons or as a saucier pan. I think it is an excellent try-me pan for this new line from Calphalon. It needs to be hand washed and dried to keep it looking like new.

This Calphalon Medium Cool Grip Handle is essential for use with the Calphalon Professional Hard Anodized pans, such as the 10-Inch Omelette Pan and the 3-Quart Sauté Pan. I leave my cool grips in place over the pan handles and hang the pans on my pot rack. Like the Calphalon pans, the cool grips must be hand washed. If I don't have a cool grip for a Professional Hard Anodized pan, I use the Calphalon suede panhandler or a thick potholder because the chrome plated iron handles on these pans may be hot to the touch.

The size is great. I can fit around 15 pots on it with room to spare. This was extremely easy to assemble. Hanging was a slight pain. It didn't come with the necessary hardware to mount it to the ceiling. It came with the chains, but not the final piece. I expect it's probably a liability thing. Nevertheless, a quick run to Home Depot remedied that. I get complemented on the rack constantly. Looks great!!!

The coolest pan I've ever had.. Nicely designed, exceptionally sturdy and looks good.

The 3 or 4 quart saucepan is the most essential pan every home cook relies on the most. Whether preparing pasta sauce, home made soup, or blanching vegetables, you need a pan that can handle these everyday tasks with dependably good results. Look no further- this pan's the one.

While modest in price this saucepan delivers consistantly high end results. Constructed of hard-anodized spun aluminum with a two-layer nonstick surface for low-fat cooking it heats evenly and consistantly, is oven safe up to 375 degrees and its handle and helper handle stay cool to the touch when used on the stovetop. Light enough weight to handle easily even when full unlike most Caphalon pans! Quick & easy to clean!

Special feature: While most non-stick pans do a fair to poor job of browning foods, this pan's raised dot-patterned interior actually promotes better browning. More importantly (and rare for a non-stick pan) the raised dot interior allows fond to develop! As any serious cook knows, fond is the brownish, sticky, carmelized coating that forms on a pan bottom during cooking that is so essential in imparting the savory flavor to many foods.