Calphalon Commercial Hard-Anodized 12-Inch Everyday Pan with Lid | 
 enlarge | Brand: Calphalon
Category: Kitchen
List Price: $168.00
Buy New: $34.95
You Save: $133.05 (79%)
New (16) from $34.95
Avg. Customer Rating:  793 reviews
Sales Rank: 115
Shipping Weight (lbs): 4.7
Dimensions (in): 15 x 13.2 x 4
MPN: D1382PBDI
Model: D1382PB
UPC: 016853023486
EAN: 0016853023486
ASIN: B00006FX83
Availability: Usually ships in 1-2 business days
Shipping: Expedited shipping available
Condition: Brand New in Original Sealed Box . Will not ship to Alaska, Hawaii, P.O. boxes, and APO/FPO addresses.
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| Features:
| • | Constructed of heavy-gauge hard-anodized aluminum for superior heat conductivity | | • | Patented stay-cool cast-stainless-steel handles | | • | Stick- and scratch-resistant surface; dome-shaped hard-anodized lid ideal for moist-heat cooking | | • | Oven-safe up to 450 degrees F | | • | Lifetime warranty; made in China |
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| Editorial Reviews:
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
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.
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| Customer Reviews: Read 788 more reviews...
 Disappointed September 4, 2008
This 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.
 Good wok but hard to clean September 3, 2008
This 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.
everyday pan? August 30, 2008
This pan was so bad I sent it back. I would not recommend it to anyone as everything stuck in it!
 Everything sticks, hard to clean, buy le creuset instead August 29, 2008
I 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 and is terrible to clean. It does cook fairly evenly. But if it's even cooking you want combined with ease of use and durability buy enamel coated cast iron like le creuset. If le creuset is too pricy, well don't buy anything from calphalon except non-stick or knifes (their knifes are great!) otherwise you'll be sorely disappointed.
 Can't kill it! August 27, 2008
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 sugar, and anything else you can imagine on this pan and it still cleans up nice and new.
Like everyone says, this is NOT non-stick! I'd say it's almost-non-stick as it's easy enough to clean up, but it also manages to give a great sear.
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