Customer Reviews:
 If you know cooking, you will LOVE this pan April 16, 2005
65 out of 65 found this review helpful
Amazon reviewers of hard-anodized Calphalon tend to be one of two types: those that recognize this pan's amazing capabilities and give it the high rating it richly deserves, and those who complain bitterly about how much food sticks to the hard-anodized surface and give it one or two stars. 90% of the negative reviews I have read here are truly no fault of the pan's--it is doing precisely what it is supposed to do!
Casual cooks raised on Teflon/Silverstone or other nonstick pans and who have not had the benefit of experience working with other types of pans will very likely have issues with hard-anodized Calphalon. For those willing to take the next step in their culinary education, the rewards of a good hard-anodized pan like this 12" everyday pan from Calphalon will become obvious, I promise!
For the record--food *will* stick to these pans!!! This however is an asset, not a liability! Sticking to the cooking surface is part of the cooking process and part of what makes these pans superior. The adhering of meats and other foods to the surface provides a browning action which cannot be duplicated in a nonstick pan (which essentially steams foods). When foods are cooked properly, they release naturally from the surface and leave behind a coating of wonderful brown bits on the pan's surface that can be used to create fantastic sauces and reductions by deglazing with wine or other liquids.
This 12" "everyday" pan is a dream to use. Large enough to cook an entree for a family of 4+, it heats quickly and evenly across its entire interior surface. The pan's surface is impervious to metal utensils and does not need to be "babied" like my non-stick pans--I have both Calphalon Nonstick pans and Circulon Premieres and I have to treat them with kid gloves. You can literally beat on the hard-anodized pans without fear!
The trick to cooking with hard-anodized is as follows:
1. Make certain that your pan is up to cooking
temperature prior to adding your ingredients
2. Allow those ingredients to warm slightly prior
to dumping them into the pan.
3. Cook at a lower flame than you would with your
nonsticks (although these pans will hold up to
high temperature searing with no problem.
4. Deglaze the pan at the end of the cooking process,
and 90% of your clean up will be done.
I can usually finish my cleanup in the sink with nothing more than soap and the soft-scrubber sponge I use on my nonsticks.
On occasion, a ScotchBrite pad or a little Bon Ami will get the stubborn spots off, but I have never experienced any of the horror stories I have read from other reviewers.
If you bought this pan and had difficulties with it, try again. Give this very simple recipe a try and tell me you can do it better in ANY nonstick pan!
CHICKEN BREAST IN GARLIC-WHITE WINE SAUCE for 4
*Dredge 4 thin boneless chicken breast halves in flour, set aside.
*Heat 3 tbs olive oil and 1 tbs butter in your 12" everyday pan on medium flame until butter begins to bubble slightly.
*Add 1 tbs minced garlic and saute in oil.
*Add the chicken breasts and allow to cook several minutes until browned.
*Turn the chicken breasts over (if it does stick, gently release from the bottom with a steel turner). Allow the other side to brown and cook through thoroughly.
*Remove chicken from pan and place on serving dish
*Add 1/2-3/4 cup white wine to pan to deglaze, add salt & pepper to taste, increase heat to med-high and stir mixture, reducing until thickened and bubbly.
*Remove from heat and spoon reduced sauce over chicken.
The sauce will be a rich red-brown color if you deglazed well, and your pan should be mostly clean! If I follow the identical directions above in my nonstick pans, the sauce will be yellow and lacking the richness and flavor of what my Calphalon anodized can produce!
(This little recipe can be modified a hundred ways--example: Swap out the white wine for Marsala wine and add 1/2 pound of mushrooms and you've got a fast Chicken Marsala)
Here is the Bottom Line: If you know how to make the best use of high-performance cookware or you are willing to learn, BUY THIS PAN! If you like working with your nonstick pans and you are perfectly happy with the results you have achieved in the past, do yourself a favor and buy the Calphalon nonstick version and avoid the hard anodized, you will like them a lot better!
Top quality beauty with a few issues... October 10, 2003
51 out of 52 found this review helpful
I've owned this pan for three years ... it's simply wonderful. The Calphalon Commercial line is the top of the line, just like the Professional, but with stay-cool handles. The thick, sturdy aluminum heats up quickly and evenly, and goes from the stovetop to the oven up to any temperature. My favorite dish to make with this pan is a large omelette for two to four people. You saute the onions, etc., until carmelized, then add the whipped eggs, top it with diced tomatoes, basil, oregano and cheeses, then broil at about 450 for a couple minutes until browned. Simply wonderful! I also cook stir frys, poach fish, bake casseroles, and brown meats in this truly Everyday Pan. Now, for the issues: As with all true Calphalon products, you can not put hard-anodized aluminum into the dishwasher. It will damage the surface, leading to pits and discolorations, and void the lifetime warranty to boot! Second, this is not a nonstick pan. If you want nonstick, buy Calphalon Commercial Nonstick, the best ever made (The Commercial nonstick line has the more advanced LRS3 coating versus the much less effective LRS coating on the cheaper Professional Nonstick II line). To clean, simply buy a Dobie pad or its equivalent. For the tough stuff, I find a little Bon Ami or Dormond cleaner does the trick without too much effort. Enjoy!
Makes Favorite Recipes Even Better December 27, 2002
33 out of 33 found this review helpful
I make a mean Chicken Marsala. We usually make extra up to last several dinners and I always need to use two skillets before getting the Calphalon Commercial Hard-Anodized 12-Inch Everyday Pan with Cover. This is large enough to accomodate six large boneless chicken breasts that are butterflied. All the meat surface is in contact with the pan at once. And all of the pan bottom heats at an even heat! It works fine when deglacing with Marsala and because of the extra surface area, the liquid reduces quickly.
To be honest, I've always been partial to All Clad over Calphalon. I've owned a few of the Calphalon "Everyday Essentials" stuff which I didn't particularly care for. In the 40 years as a home cook (where, YES, I DO crack eggs on the edge of omellete pans - LOL) I find the Calphalon COMMERCIAL, HARD ANODIZED line the equal or better of certain lines of All Clad.
We got this as a Gold Box item on Amazon.com at a fantastic price (about the price of two Chicken Marsala dinners at a local Italian restaraunt).
Works Like A Pro! January 20, 2004
36 out of 38 found this review helpful
I purchased this pan over a year ago and have since used it at least once a day for preparing all sorts of dishes. I cannot begin to tell you how useful it is! It is a nice, heavy pan- not flimsy at all, yet easy to maneuver one-handed. It heats quickly and evenly- perfect for searing meats and fish. Plus its deep enough to double as a wok for stir-frying, for poaching fish and poultry, and for sauteeing. It works like a professional grade pan (I'm not sure whether it is or not!) It is most definitely stick resistant and, as another reviewer mentioned, works particularly well when deglazed. Clean-up is a breeze, especially if you soak it first. I highly recommend this pan to all, (especially at the budget friendly Amazon price!) Not only will I be purchasing this in the future as a shower gift, I think I might just buy a second one for myself!
A GREAT pan at an even greater price July 14, 2004
30 out of 31 found this review helpful
I have used Calphalon pans for years, and I agree with other reviewers that their hard anodized pans are far superior to other pans on the market. Unlike stainless, they do not scorch. Unlike copper, they do not require laborious cleaning and polishing to keep looking nice. I find that when I read the reviews of people who have been disappointed with Calphalon's hard anodized pans, they typically did not understand what they were purchasing or how to use them. Hard anodized cookware is not non-stick. It is because the food INITIALLY sticks to the pan that you get such great browning. They are stick resistant, meaning that after the food has cooked properly, it releases, leaving a wonderful crust on the food and great browned bits in the bottom of the pan.And what's all this about "ruining" the pans by putting them in the dishwasher? They may discolor, but they are not ruined. Nor do you need any special cleaners to clean them. If there is anything stuck that you didn't deglaze, a brief soak takes everything off. I've had my pans for over 10 years, and none of them have stuck on food, places where the anodation has come off, or any of the other problems of which some other reviewers have complained. The everday pan is no exception. It conducts heat wonderfully, and works great on top or inside of the oven. It works for almost any job you can throw at it, from scrambled eggs to roasted pork loan to braised lamb shanks. Its size makes it perfect for family meals, yet it is not so big that you wouldn't pull it out for a meal for just one or two people. It is nonreactive, which makes it great for acidic foods like pasta sauce. The domed lid really seals in steam and promotes self-basting. And the dual handles make it easy to carry from oven to table. This pan really can handle it all. And at this price, it deserves to be in every kitchen.
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