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Kitchen & Housewares : Calphalon Commercial Hard-Anodized 12-Inch Everyday Pan with Lid
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Calphalon Commercial Hard-Anodized 12-Inch Everyday Pan with Lid from: Calphalon List Price: $168.00 Childrens Bookshop Price: $39.99 You Save: $128.01 (76%)Prices subject to change. |
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Binding: Kitchen Brand: Calphalon EAN: 0016853023486 Label: Calphalon Manufacturer: Calphalon Model: D1382PB Publisher: Calphalon Studio: Calphalon Sales Rank: 224 MPN: D1382PBDI Features:
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Editorial Review: Product Description: The 12-in. Everyday Pan is an all-purpose pan. Use it for searing, browning and sauteing vegetables and meats. It also works well for making paella, jambalaya and all-in-one meals that you can bring right to the table to serve. The 2 loop handles make for easier lifting.Backed by a lifetime warranty, Calphalon's Commercial Hard-Anodized Cookware is made to professional standards, offering the home chef unsurpassed cooking performance, superior construction and lasting durability. Each piece in the Commercial Hard-Anodized line is made of a heavy-gauge aluminum, all-metal construction with the advanced technology of the Cool V stainless handles. The aluminum construction provides superior cooking performance by distributing the heat evenly so there are no hot spots as you cook. And because it's made entirely of metal, each pan can be used in the oven and under the broiler. The hard-anodizing seals the cooking surface, making it stick-resistant and non-reactive to the foods being cooked. The Cool V handles are designed to stay cool on the stovetop, and are balanced with such precision that the pans feel lighter when you pick them up. Amazon.com Review: This 12-inch everyday pan will end up being the hardest working pan in your kitchen. It is ideal for everything from simmering stovetop succotash and braising brisket to browning Dutch pancakes or cooking fruit tarts. Part of Calphalon's Commercial Hard-Anodized line of cookware, this pan is made of heavy-gauge aluminum that's uniformly thick across the bottom and sides, allowing for quick and even heat distribution. Its durable hard-anodized finish is stick- and scratch-resistant and won’t react with acidic foods. The patented cast stainless-steel handles are comfortable to grip, plus they minimize heat transfer so handles stay cool on the stovetop. Handles are held in place by three sturdy stainless-steel rivets. The included hard-anodized lid is dome-shaped, making it ideal for moist-heat cooking. The cookware and lid are oven-safe up to 450 degrees F so you can transfer a frittata to the oven for browning without having to switch pans. All cookware in this line is covered by a lifetime warranty. --Cristina Vaamonde Average Rating:
 Rating:  - DisappointedThis is the first Calphalon pan I have purchased. After hearing how wonderful Calphalon was, I couldn't believe how poorly it preformed. It seems no matter what I prepare in this pan, it sticks and is diffcult to clean. I now rarely use it and know if it was easier to clean I would use it often. Very disappointed. Rating:  - Good wok but hard to cleanThis wok is good quality. But it's so easy to get food sticked on it. And it's so hard to clean. It has been my cupboard for a long time. Rating: - everyday pan?This pan was so bad I sent it back. I would not recommend it to anyone as everything stuck in it! Rating:  - Everything sticks, hard to clean, buy le creuset insteadI have had this pan for over a year now and have basically stopped using it and have given it to my husband to use as an oil pain for changing the oil for the car. I have used many calpahlon skillets and knifes and also am an avid user of le creuset. I love the calphalon non-stick skillets for things like scrambled eggs. With this pan however, I have tried cooking on low heat, with a heat diffuser and using plenty of oil while washing the pan before and after use. Still...it sticks horribly bad ... Read More: Rating:  - Can't kill it!I've burned more things on this thing than I can count (I'm truly not an awful cook; just a forgetful one). It's still going strong after 3 years of punishment from me. Just the other day I left it in the oven to braise some beef ribs and I forgot to check on it -- oops! The meat ended up burning and the liquid had boiled down until it was black and coated the entire bottom. I soaked it for 30 minutes in the sink and it was so easy to clean I could have used a baby wipe. I've burned cheese, milk, carmelized ... Read More: |
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