Cooking Reviews

These cake pans are certainly the best I've ever owned. I was so tired of making what had the potential to be a great cake, only to have half of it left in the pan, despite my best efforts. Since buying these, I've cleaned my cabinets of all my old bakeware, and switched to Calphalon.

I wouldn't say that they turn out perfect every time, but it's pretty darn close. You should definitely follow Calphalon's directions when they say prep the pan as you would any other, and follow the cake recipe as though this were not a non-stick pan. That is the only way you are going to have the easy slide-out. When I didn't do that, thinking to myself that the pans were that amazing, my cakes stuck.

Take note of the fact that you can't stack them - make sure you've got the room to store them.

Also, you cannot put them in the dishwasher. This is a very important point when it comes to Calphalon.

I still have not used the cake decorating kit that comes with these two cakes pans - but the quality is obviously excellent - exactly what you would expect from Calphalon.

This is absolutely a great deal, as you'll never have to buy cake pans again.

This is a great value for two professional Calphalon pans plus a bonus decorating kit. I tried to find a decorating kit here seperately and could not find one, so I was delighted to see this package.
Cakes turn out perfectly in these pans, though they tend to be done 5 minutes or so early. They cook evenly and easily slip out of the pans after baking.
These pans are not dishwasher safe and you aren't supposed to stack them without something between them so it doesn't damage the finish. Keep that in mind when buying.

This is great pan for toasted sandwiches, french toast, Salmon burgers or even fried eggs. The low, nearly non existent side makes it great for those recipes, you cook it up, then slide right onto the plate. Clean up is a snap.

I was given this griddle as a christmas gift, and it has worked out very well for me. I'm a big fan of the commerial hard annodized line, and this pan hasn't let me down. Unlike may non stick pans, the non stick coating is very durable, and won't flake off. I used it mostly for breakfast, but an eager to try cooking panini!

Beautiful as well as functional, this is one of the most useful pots I've ever used. I bought it with a 12 quart, hard anodized pasta insert, which makes it even more useful. I've owned it for almost three years and have used it at least twice each week during that time. Originally, I intended to use it mainly for large batches of pasta. It is great for that, with the pasta insert lifting out so nicely -- no need for any other sort of strainer.

I don't have that many pots and pans and try to get the most use out of the ones that I do own. So, I started using this pot with its insert to cook things like corn-on-the-cob, potatoes, simmered whole chicken -- anything that needs simmering and straining. All you have to do is lift the insert- no more dumping hot water and food into a strainer.

This stockpot is made to prepare large batches of stock. The pot easily holds all items for any stock with room to spare. The same thing is true for big batches of spaghetti sauce or chili. One of the best features of this pot is that it DOES NOT STAIN, even when I cook things with tomatoes. Highly acidic foods have stained other cookware that I own, but not so with this stockpot.

Another thing that I really appreciate is that it HEATS SO EVENLY, really helpful when cooking things for a long time.

This pot is beautiful with it's dark color and smooth finish. Even when a person loves to cook, it's nice to have pots and pans that look good. It has sturdy, shiny handles that make lifting the pan easy and add to the pan's good looks. The pot cleans up very easily. This is such a sturdy stockpot that I'll never need to buy another one.

This Calphalon All-Purpose Nylon Spreader and Spatula is such a handy utensil to have around the kitchen. I keep mine, along with some other matching black nylon utensils, in a pottery crock near my range top. The blade of this spreader/spatula has two different edges, one smooth and the other serrated. I use the serrated edge around the insides of my nonstick bakeware pans to loosen baked goods before removing them for cooling on racks; also, I use it as a knife for cutting wedges of cheesecake from the bottom of a nonstick springform pan. I use the smooth edge for removing baked goods from nonstick cookie sheets. I've not had one scratch on any of my nonstick bakeware since using this spatula. Sometimes I do use it as a spreader for cream cheese, peanut butter, jam, or marmalade, but I find it slightly bulky for that purpose. I wash it and all my other Calphalon nylon utensils by hand, which helps keep them from fading or becoming worn-out looking.

Great for scooping or scraping out jars or cans (especially LARGE ones) of peanut butter or Crisco, for example. Only utensil I've found so far that cuts-spreads sticky stuff like cinnamon-roll filling, cookie dough, etc without a fight. Serrated edge handily slivers off 'just a tad' off a cold stick of butter, and cuts a head of lettuce without browning the leaves. In a pinch it even makes a great spackling tool and paint stirrer [not to worry, I do have more than one!]. ... What I *really* wanted was a spreader exactly like the wood-handled one w/ the broader, oval, less-flexible, noncutting blade, something I recall being in nearly every '40s-50s kitchen. However, this appears to be the only thing made today that's even vaguely similar.

This is a very strong, sturdy cooking utensil! i recommend everyone have the entire set of calphalon utensils! They are safe with your (very) expensive cookware and work great!

I have the larger 12-in flat-bottom wok that comes with an additional helper handle. After using it a few times, I've banished it from my kitchen.

First, the pros. This is a very sturdy, well-built pan with a nice finish. I like the way the handle is riveted to the pan, ensuring it won't come off the way the handle on my old wok threatened to do. Also, I think a 12-in wok is the perfect size for all-purpose stir-frying, be it for 2 or more people. It comfortably accommodates 3 generous portions of fried rice, with little or no spilling when constantly stir-frying the ingredients.

Now, the cons. The commercial hard anodized aluminium is very heavy. The bigger the pan, the more food you put in it, making it more of a chore to lift. It might not sound like a big deal, but it does get annoying, not being able to lift the pan with one hand and scoop food out with the other. Also, I find this pan takes forever to heat up. This isn't conducive to traditional stir-frying, which requires a very hot pan. Moreover, I have to deal with food sticking to the bottom of the pan.

This pan has convinced me to stay away from the commercial hard anodized line. I am currently using my nonstick Revereware dutch oven to make my fried rice. I am considering getting a stainless steel wok next.

This is a superb pan. the person below obviously does not cook much nor understand the science of cooking or even has read the calphalon manual that comes with the pot. Calphalon is big and oversize so you DON"T overfill the pan, one should always see the pan on the bottom in a fryer.
Heats quickly. Browns beautifully. A pure pleasure to own. I stir fry more often now that I can brown & sear my vegetables (harder to do than meat) like a restaurant.

There is nothing really special about this bakeware. I bought the Calphalon brand because I have been using their pots and pans for 3 years, and love them. The jelly roll pan is wearing away just like the cheapo stuff I bought at Walmart. You have to be careful of rust when washing, so dry them right away. I also have the commercial non-stick brownie pan, and I absolutely love that. I would recommend going with the commercial line for all Calphalon bakeware products.