Calphalon Commercial Hard-Anodized 9-Inch, 2-Quart Chef's Skillet with Lid

I have used many Calphalon hard-anodized pans for things like cooking chicken and scrambling eggs, as other reviewers wrote, *without* problems. There are instructions included with the pans that explain how to do so.

The first, very important, thing is to make sure the pan is very clean. A Scotch-Brite pad and some elbow grease are needed. Bits of leftover food will cause serious sticking.

The second thing to remember is that the food must be at (or nearing) room temperature. Cold eggs and chicken directly from the fridge WILL stick to a heated pan.

Following these guidelines, hard-anodized pans ARE virtually non-stick. If you really want a non-stick pan, and use it for primarily eggs, omelettes, etc, it is better to buy a non-stick pan.

If, however, you want to buy only one pan for things that non-stick can't do (like browning and deglazing for meats) and you want to use that pan for scrambled eggs as well, it can be done. It just requires a bit more work.

So, buy hard-anodized if you're looking for versatility, buy non-stick if you're looking for non-stick. (Or, buy both!)


Small, Versatile Pan--Great Buy   April 24, 2001
 44 out of 47 found this review helpful

This Calphalon Commercial Hard-Anodized 2-Quart Chef's Pan with Lid is a "collector's item" from the newer line of Calphalon's Hard-Anodized cookware. Thus, it is the same alloy aluminum type pan as in the older "Professional" line, but its handle is "stay-cool" sculpted stainless steel, instead of an older chrome-covered iron handle, which could get very hot to the touch. The 9-Inch bottom of this chef's pan is slightly smaller than that of the 3-Quart Saute pan, another useful pan that usually comes with a Calphalon starter set.

This pan is a bargain. Since Calphalon rarely offers such deep discounts, it seems worthwhile to add it to one's collection. Because it has the rounded chef's shape, I would use it for stir-frying, reducing sauces, and making demi-glace. I have two flat-bottomed woks (Joyce Chen and Calphalon), but they do not work that well on an electric range. This chef's pot works well for a small-to-medium stir fry on either gas or electric burners. When the stir fry is done, I use a Calphalon nylon scoop to remove the cooked food, then I reduce the sauce.

The hard anodized finish of this chef's pot makes it virtually non-stick. Using a pan spray is not a good idea because it can leave behind a sticky residue. Hand-washing is recommended, with use of Bon Ami or Dormond cleaner for any stubborn stains.


Another Classic from Amazon & Calphalon!   April 17, 2005
 18 out of 18 found this review helpful

As I noted in my review of the Calphalon hard-anodized 12" Everyday Pan, much of the negative comments concerning the Calphalon anodized product stems from a lack of understanding that sticking or bonding of the food to the cooking surface is a desirable feature, enabling you to brown, carmelize and deglaze in a superior manner to a nonstick pan. In other words, this pan is not supposed to be nonstick, so don't fault it when food adheres to it!

Having said that, this 9" chef's skillet is only 6" at the base, making it somewhat smallish and not really suited to main dish preparation, at least in my kitchen. It is also far too small to be used as a wok, as others have suggested. It is also a poor choice for things like egg dishes or crepes, for which I prefer using my Circulon or Calphalon nonstick pans.

I use this pan for side dishes, vegetables and ingredient preparation for other dishes. It is great for carmelizing onions and similar tasks. Anoher reviewer noted that dimensionally, this pan is very close to sauciers from All-Clad and Cuisinart. Great point, and this pan fits the role of saucier to a "T." Heating is wonderfully even across the entire pan, with no hot spots to scorch your sauces. It is a superbly capable piece that will not disappoint the experienced cook.

Construction and finish are excellent. My pan was made in China. In a side by side comparison with a recent Toledo made 9" skillet, I note no difference in weight or any meaningful difference in finish. I'd take complaints about this pan's origins with the proverbial grain of salt.

If you love to cook, this pan is a steal at the Amazon price. Buy two!!!




Great pan   November 6, 2002
 16 out of 16 found this review helpful

I used my pan last night for the first time, I made a stir fry. The pan handles very well, Heats up fast and is a great size. I can see now that I will be useing this pan alot. What a great addition to our Calphalon collection. I prefer the anodized over non stick except for eggs, as the surface is so tough. I have read reviews where people do not like to hand wash Calphalon, myself I let the pans cool and hand wash them as I cook, or right after dinner. The pans are a snap to clean.