Cooking Reviews

I just purchased this skillet and started using it. It works great. It's very versatile and can be used for many things. It's big enough to be used as a wok. The curved sides make it easy to stir and cook everything evenly.

This Calphalon Commercial Hard Anodized 6-Quart Chef's Pan with Lid is a 'collector's edition' pan from the newer line of Calphalon's Hard Anodized cookware. Thus, it's made from the same alloy aluminum as pots and pans from their older 'Professional' line, but its handles are 'stay-cool' sculpted stainless steel, rather than chrome-plated iron handles that can get very hot to the touch. The riveted 'helper handle' on the side of this pan is a great feature; it makes lifting and carrying a filled pan much easier.

I always look for these 'collector's edition' pans, either to add to my own Calphalon collection or to keep on hand for gift-giving. This large chef's pan has a rounded shape, so I use it for making chilis, soups, stews, and sauces--anything that needs some stirring. It works well on either gas or electric burners. This pan is very heavy-duty and will conduct heat evenly. Its domed lid prevents evaporation so that almost no additional liquid needs to be added during the cooking time. It can also go in the oven, so I like to use it for making casseroles.

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

From the minute you pick this marvelous pan, you will know that you will never go back to a flimsy run of the mill pan. I have used this pan for cooking things as simple as eggs over easy to finishing salmon in the oven. The pan is simply a wonder to use.

I have to say I was blown away by this pan the first time I used it...for eggs fried over easy, no less. I had expected to have some sticking but, to my complete amazement, there was ZERO sticking and ZERO effort in clean-up. It worked like non-stick in my opinion. The eggs just slid off the surface and onto the plate like magic. Over the years (when I was still a novice in the kitchen), I always bought and used non-stick cookware from another brand. After a while, they all had sticking and warping problems, stains, scratches and I had to throw them away and (duh) replaced them with another set of non-stick. I had misgivings about my first purchase of Calphalon Hard-anodized (since it wasn't non-stick per se) but once I got it home and used it, I've never gone back. Thanks to great Gold Box deals from Amazon.com, I now have almost all my old stuff replaced by Calphalon pieces which are virtually indestructible and will outlast anything I've ever owned before. I've had the same success with each piece I've purchased. If you treat it the way it's supposed to be treated (read those instructions, people), it will blow you away as well. No more ruined manicures for me!

If I hadn't done it myself, I'd never have believed it. The omlette does not stick, even though it's not your traditional "nonstick" pan. It flipped beautifully. Also, the pan is gorgeous, I love the curve of the handle (it really does stay cool!) The aluminum heats up quickly, and the heat distribution is very even. The only drawback is that the pan (and handle) are a little on the heavy side. So this pan is not something I'd want to lug around with me for long. I've also found that when I use it on the smaller burners on my stove, the handle is actually so heavy that it tilts the pan. Other than that, it works like a charm, and I'm very pleased with it.

I got this pan as a Christmas present when I was in a paella "phase." The
"phase" has passed, and I still use this pan at least twice a week, if not more! I cook turkeys and capons in it on the oven, and then use the drippings to make gravy on the stove. Great for sautéing and searing. Also makes wonderful paellas. I've had it for two years now and it shows no signs of wear. Keep in mind, though, this is not for non-fat cooking, as you need some kind of fat to start with.

I LOVE this pan. It's perfect for a tasty 7-bone pot roast with potatoes braised on the stovetop, or for a pork loin roast done in the oven. I've used it to fry chicken, to sear and roast filet mignons...and the pan is great for deglazing afterward. It's just the right size for a one-pan meal. It's durable and the cleanup is a breeze. One of the most versatile pieces of Calphalon I own!

I use this pan frequently (though I have yet to make paella with it!) as it is large enough to contain my family's meal and is very easy to clean. My Calphalon collection is over ten years old and still looks great. Highly recommended!

I have no complaints about this saucepan! I think this is one of the most frequently used pots in my kitchen. It is sturdy, the handle stays cool, can be used in the oven or on the stovetop, promotes even heating, and is non-stick / easy to clean.

A quick tip: to remove any heat-induced discoloration, use Dormond cleaner. However, I find that I don't need to use this stuff very often. :)

I purchased this pan about 3 weeks ago and have used it almost daily. Whether you have a large or small family, I find this size pan the most frequently used. It heats evenly, the handle does not get hot and it is quite attractive looking on the stove. Calphalon hard anodized is definitely high quality, no nonsense cookware. After years of mismatched dept store pots and pans, I have built up a collection of Calphalon. I did a lot of shopping around before buying and I am absolutely thrilled with my collection. ...

Calphalon's Commercial hard-anodized line of cookware is great! I love the stainless steel handles that match the handles on their Commercial nonstick cookware and stainless steel utensils. These cool-V handles, unlike the chrome-plated, cast iron handles of their Professional hard-anodized line, stay much cooler to the touch. So I don't have to bother any more with buying the correct-sized rubber cool-grips or using the suede panhandler. The stainless steel handles on the lids have been redesigned to allow for easier lifting, too.

My 2 1/2-quart sauce pan is used daily. It's a perfect size for cooking couscous and rice pilaf. By adding a steamer insert, fresh vegetables can be cooked so quickly.

If the pan has any sticky residue or discoloration, I find that Dormond cleaner, Bon Ami, or Soft Scrub will remove it easily. I don't put any of my Calphalon pots or pans in the dishwasher.

If you are going to invest in any of the Calphalon 8 quart stockpots, you do need this! The insert fits like a glove, and with a bit of practice filling with water to the correct level, about three quarters full as mentioned by the previous reviewer, you will have few problems with boil over. When using the pot and insert as a set, it will confortably hold up to one pound of dried or fresh pasta.

I would also like to recommend the steamer insert found here as an add-on to complement your cooking experience!

The Calphalon "All-Purpose" Insert that fits the Calphalon 8-quart stockpot (either hard-anodozed aluminum or Commercial nonstick) is an essential piece of cookware if you love pasta. Once you have made any kind of pasta (spaghetti, linguine, penne rigate, orecchiette) in this insert and pot (sometimes sold together in a slightly wider shape called a pasta pentola), you will never want to cook pasta any other way.

You put the insert in the pot, fill it about 3/4 full with water, put on the lid, and let the water come to a full rolling boil (it won't take long). Then remove the lid and add your pasta (I keep a little chart handy that has the cooking time for each variety, but you can always look on the box or package--make sure you buy semolina pasta imported from Italy, if possible). Add some sea salt (1 tsp.) if you wish. I also add a bit of extra-virgin olive oil, too. Give the pasta one or two stirs--14-inch stainless steel tongs work the best. It will come back to a boil, and then you start the timing. One or two minutes before you think it is done, lift up a strand or two from the pot (I use the serrated side of my large Wusthof bread knife for this, or I use a long-handled slotted spoon for smaller pasta.) Taste it. You want the pasta to be cooked "al dente" (lit., "firm to the tooth"). If it tastes almost done, then lift the insert slowly and carefully from the pot, letting the steaming water run back into the pot. After the water has completely drained, then shake the pasta a bit in the strainer. Do not rinse the pasta. Pour it out onto a large platter. Add one or two spoonfuls of the water from the pasta (which you have not thrown out yet), and then sauce it. You will love the pasta al dente! I have taught many non-cooks to make pasta with this insert (and the stockpot), and they are successful on the first try! Buon appetito!

To brew up a large pot of home made soup, chili, a pot roast with brown potatoes (Dan Quale where are you?)and carrots - you just won't find a better large pot. Brown your meat and onions on the stove top add some water, and pop into the oven until the meat is tender, add veggies and continue to cook at 300~325, covered, for the best roast you'll find anywhere. The down side is the price, here.You can find this pot at less than half the price as listed here if you do a bit of searching. As great as they usually are here, they do get a bit pricy from time to time so it is worth shopping around to find the best deal. But you will not go wrong with this pot.

I recently purchased this pan and have used it on several occasions, and each time the casserole has proven an invaluable buy. It's great for stews, braised dishes (like lamb shanks or osso bucco) and even plain ol' pasta. Cleaning up hasn't been much of a hassle, either, despite what some folks say about the difficulty of keeping Calphalon Hard Anodized stuff clean.

It's a great multi-purpose pan...a bit on the expensive side, but a tremendous investment for the home cook.

Calphalon's new Commercial Hard-Anodized line of cookware is great! I love the stainless steel handles which, unlike the cast aluminum handles of their regular hard-anodized line, stay much cooler to the touch. Also the lids on this line of cookware are domed, which create a tighter seal that reduces evaporation, so you don't have to add liquid during cooking. The handle on the lid is also stainless steel, and the shape has been redesigned to allow for easier lifting. These pans can also be used in the oven.

The Commercial Hard-Anodized 7-Quart Chef's Casserole with Lid is perfect for making a large batch of split pea, lentil, or chicken soup; Irish stew; and Coq au Vin. It's easy to braise your meat first at a medium-high heat, and then add broth or stock when you turn the heat down to a simmer.

For a tomato-based pasta sauce or anything acidic, I still like to use my Le Creuset pots and pans. Also, I don't put any of the Calphalon pots or pans in the dishwasher.

I had earlier thought my old graniteware stockpot (you know, the black speckly thing you get in the hardware store) was "good enough", but decided to buy this anyway.

My goodness, this made such an enormous difference you have no idea. Not only did it boil the water far faster, it did so much more evenly, and the results clearly tasted vastly better. I am not kidding. I make a variety of stocks at least once a month.

My lid came perfectly flat, but I can understand some of the earlier ones may have been warped, and if you want proof of it, just click in the image of the pot above and look closely at the lid...hilariously, the one in the photo is warped! But as I said mine is fine.

The only thing I would consider replacing this with would be Mauviel 2.75mm copper which would run me about $500 or so.

After overcooking our last batch Granny got mad and threw our pig iron cooker in the crick. Thank goodness I got wind of the CALPHALON 16-QUART STOCK POT. Not only did this cooker give us a better recipe, it gave our still a more "elegant" flare.

This pot's all-metal construction is perfect for cooking and fermenting cornmeal, and Cousin Skooter adds sugar and yeast with complete piece of mind that none of the precious ingredients will stick to the heavy-gauge aluminum surface. And boy howdy, 16 quarts makes for a lot of recipe--about six jars an hour drops out of the flakestand barrel.

Sure want to thank Cal (Cal Phalon, that is) for making such a wonderful cook pot. Ain't none of us figured out yet what "Hard-Anodized" means, although Cousin Buford claims he had to go to the doctor once to have his anods removed, but that's another story.

This is the first Calphalon pot that I have bought. I could not be happier. I debated whether to get the 12 quart v. the 16 quart but just went for the larger one. For just my husband and I, we cook spaghetti sauce and chili in this pot and freeze the leftovers for quick lunch and dinner meals. For the size, quality and price, it is great deal!

Great for quick warm ups. Wonderful for sauces and gravies, the rounded bottom makes stirring up sooo easy. Must Have!

Everybody that reviewed this pan must be Calphalon employees or something because this pan has been pure hell for as long as I have owned it. Luckily I got the thing dirt cheap, but has performed just as cheaply!! Any food that is placed into it sticks; even if you follow Calphalon's recommendation of not putting cold food straight into the hot pan. The pan does not heat evenly, nor does it brown foods evenly, AND it is NOT a joy to clean either. I am confident that anyone who tries All-Clad Master chef 2 will discover what a REAL pan can do....and throw their calphalon in the trash as well.

Until recently, the only Calphalon pots I owned were a couple of lidded saucepans that I could take from stovetop and put directly into the oven for specialized recipes. Honestly, I wasn't thrilled with Calphalon, primarily because it wasn't completely non-stick AND it couldn't be washed in the dishwasher. Clean-up was sometimes a chore, especially since my recipes resulted in baked on food. I relied heavily on my Farberware for general cooking and my nonstick griddle and saute pans for quick cooking and low fat dishes. However, things changed in my household when we acquired a parakeet. Since birds can die from the fumes given off by nonstick coated surfaces (makes you wonder about what it does to us, doesn't it?), I needed good pans that could substitute for the nonstick pans I had to get rid of. Calphalon, once the brand I shunned, became my darling.

I bought this over-sized omelette pan primarily to cook pancakes and for sauteeing large amounts. I have cooked some of the fluffiest pancakes in my life in this pan, which tells me it would be EXCELLENT for omelettes. By lightly coating the pan with butter prior to cooking, the surface is nearly nonstick - I sometimes have slight trouble near the sloping sides, nothing that a spatula can't fix. (NOTE: The manufacturer warns against using cooking sprays such as Pam because they will damage the surface. I find that a quick wipe of oil or butter with a paper towel does a great job of minimizing fat.) Because this pan heats quickly and easily, cooking with it is a snap.

The hard-anodized surface is part of the pan, not sprayed on, so metal utensils can be used. Although I've never had a problem with the handles getting hot (I use this pan mostly for quick cooking), I'm careful to test the handle before I grab it. Households with small children should take care when cooking on the front burner. Not only can the handle heat up, but the pan itself is very heavy. Likewise, adults without full strength might find this brand difficult to use. While not nearly as heavy as cast iron, hard-anodized pots and pans are much more substantial than run-of-the-mill kinds. For me, the weight is an asset due to the better heat distribution and retention, and the lower risk of burning.

Calphalon hard-anodized pans are the best of the brand, even for those who can use the company's nonstick lines. They are heavy, durable, even-heating, and come the closest to nonstick that all-metal pans can come. Not just for omelettes, this large, slope-sided pan can be used for a variety of dishes including stir-fry, grilled sandwiches, and quick pasta sauces. This is a must-have for serious cooks and for those with an aversion to nonstick surfaces. Others will have to carefully weigh the advantages and disadvantages to decide if this pan (and this brand) is right for them.

This pan is great for a number of reasons. One, it will last forever, this is the type of pan you can pass on to your grandkids. Two, its heavy weight really helps to keep the temperature even and consistent throughout your cooking. (this is a huge plus for pancakes) Three, it is wide and flat enough to give you some room to work. One of the most frustrating experiences is trying to make eggs over easy on a small fry-pan. You need room to work, and this pan provides it. Last, this pan is semi-nonstick without the hassle of non-stick pans. Granted, it is not completely non-stick, especially with sweat sauces etc.. But it is much better then say stainless steal.

The only drawback to this pan is the heavy weight, which is also one of the positives. If you don¡¯t have the muscle, you better leave this pan on the stovetop, as trying to flip anything with this pan would really give you a good workout.

Conclusion: Buy it, and through out your lightweight, wimpy, non-heat controlled pans. This pan does it all.