Customer Reviews:
 Strength, Endurance, Beauty November 23, 2002
16 out of 18 found this review helpful
Note: this review refers only to the Professional and Commercial Hard-Anondized lines, not the other Calphalon lines.I cannot praise Calphalon's hard anondized lines highly enough. My first Calphalon purchase was a small saucepan more than 15 years ago. That, and a later acquired omelette pan, cooked almost every meal I ate during my freshman year in college. From time to time, I would experiment with cheaper cookware, but it never performed as well. Nor, for that matter, did it last. Eventually I realized that it was less expensive to buy Calphalon at the outset than to replace pots and pans every few years. I have never had to replace a Calphalon pan, even after more than a decade and a half of consistent use. In a century marked by constant change, this bears note. Over the years, I have exchanged my record player for a tape deck, my tape deck for a CD player, and my CD player for a DVD/MP3 player. My puffy and snow-drenched childhood wintercoat has evolved into a sleek Goretex number with Polartec lining. Yet my Calphalon pans are still uncomparably the best. They have to be doing something right.
(Almost) the only pan I use! November 16, 2002
6 out of 7 found this review helpful
This pan is extremely well-used in my kitchen. From frying crab cakes to cooking risotto, this pan has seen it all. The Calphalon non-stick surface allows oil-free cooking (great if you're health-conscious) and also makes cleaning up less of a chore. Though the handles are touted as being "heat resistant", I would recommend using pot holders; the handles still get quite hot on my stove. This pan is offered at a phenomenal price which leaves no excuses for not owning any Calphalon cookware!
 Think before you buy!!! November 6, 2002
22 out of 23 found this review helpful
This is one of the first Calphalon pans I bought. I love Calphalon, don't get me wrong, it's all I use. I do not use this pan much myself as the handles get too hot. The pan always wants to spin on my glass cooktop, so I use a potholder while cooking. We do love the pan for rice pilaf, and I do fry fish in it from time to time. And it does work well for baking side dishes.
You want Heavy? November 3, 2002
11 out of 13 found this review helpful
Yes, you do! And this one is! Holds the heat so it cooks beautifully and evenly. And makes a great paella pan, too! I love this pan and use it for everything. Want to brown a chicken and then throw it in the oven to finish roasting with some new potatos? Use this pan. Sauteing a mess of glorious greens and you want them to saute fast, not stew, so the flavor and texture are maintained? Use this pan! You name it, it's all-around, just like it should be.
Calphalon re-interperates a classic design. October 25, 2002
10 out of 10 found this review helpful
I first had the opportunity to use this pans at the home of friends of mine who'd bought it at a Calphalon factory sale. After discovering how useful it was I paid the regular price for mine.There's plenty of room for sauteeing, enough depth for frying, and the short handles don't get in the way on the range top. The lid is nicely crowned, which lets you pile up vegetables as you're cooking them down. And it's attractive enough to serve from at the table. A good componant of a basic set of cookware.
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