Cookware Reviews

My husband and I invested in Chantal cookware 17 years ago and still have mixed reviews between us on the value of that investment...well over $300 at the time. Yes, it cooks evenly, yes, it's sturdy, yes, it's even pretty...even after all these years.

My biggest complaint is that the saucepans are not non-stick and cooking rice, grains, pasta or creamy sauces creates a clean-up mess. We always kept a $20 non-stick pan on hand just for 'sticky' foods and used it at least 4 times a week. Every few years the Teflon would wear away and we'd have to replace the pot.

This time I purchased the Anolon Classic 2-Quart Nonstick Saucepan as my non-stick friend. I am thrilled and amazed at the quality of this saucepan for a number of reasons:

The 2-quart size is perfect for cooking side dishes for two. It's deep and straight-sided so you really get the full value of it's capacity. Yet it's not too large to cook one or two cups of sauce or gravy.

It truly cooks evenly and the pot retains heat so well that I can maintain a boil/simmer at a lower temperature. Pasta and rice cook perfectly for me.

The non-stick surface makes clean-up a snap and it looks like it will last forever. I even used a blender stick in the pot when I was making split pea soup and not a mark was left.

I wash dishes by hand so I can't personally speak to how this cookware will hold up in a dishwasher. Their product website, analon..., says Anolon® Classic is a hard-anodized, nonstick cookware - inside AND out - with glass lids and phenolic handles. The Use and Care section states that the Hard-anodized with titanium exterior cookware is dishwasher safe when using mild dishwashing detergent gels such as Palmolive®, Electrasol® and Sunlight®. The water temperature should be between 120°F-140°F. If the temperature exceeds this or the water is too hard, there may be an interaction with the exterior titanium surface causing the color to fade over time.

It's a five-star product in my opinion. There's no reason for me to totally ditch the Chantal, however, if I were buying cookware for the first time I would highly recommend investing in the Analon.

I had 3 of these for almost 2 years. What a great value. Easy to clean, thick anodized alum allows even cooking. Exterior surface can scratch easily but non-stick interior surface is excellent and long lasting if you follow the manufacturer directions for taking care of it.

i just recieved my pan today it is everything i'd hoped for i can't wait to use it and i'm looking forward to having this pan for many years

This pot is an exceptionally good investment, and an unbeatable value. I have used it to cook spaghetti sauce, braised beef with onion gravy, stew, chili, meatballs in sauce...you name it! The results have been excellent. Keep it on low simmer, and it requires just about no watching. It's a snap to clean. I have also bought one of these wonderful Analon pots for my son, who enjoys cooking for himself and his family.

To sum it all up: I LOVE THIS POT!

i have the whole set and got this one for free. they are all great so far. no problems whatsoever and they are aesthetically pleasing. the price is very good

I ORDERED THE CASEROLE DISH AND THE 8 PC. NON-STICK SET ALSO. WAS VERY IMPRESSED WITH THE CASEROLE DISH AS YOU CAN USE ON THE STOVE TOP AS WELL AS IN THE OVEN- VERY VERSATILE. I'VE HAD A CUISINART SET FOR YEARS BUT EVEN WITH ITS 'LIFETIME' GUARANTEE- IT HAS MANY BURNT BROWN SPOTS ON ALL OF THE BOTTOMS AND IS VERY TOUGH TO KEEP CLEAN. I COOKED MY CHRISTMAS MEAL IN THE ANALON CASEROLE DISH AMD WAS VERY IMPRESSED WITH IT- VERY EASY TO CLEAN!I'D HIGHLY RECOMMEND THIS PRODUCT!

I live alone and cook for 1 or 2 on an oven with small (8") electric burners. After wasting a lot of effort and eggs on a glass 10" skillet which was a lousy heat conductor, I did a little research and bought this one about a month ago. The size is great for singles or couples. I can just fit 12 small sausage links in it. Yesterday I put 3 eggs in it, let them fry sunny side up and never touched them, just tilted pan and slid them onto the plate when done. It cooks very evenly. Non-stick works as it should. Easy to clean. Nice, heavy bottom. Handle feels nice and has hole for hanging. Literature with skillet says to use at medium heat because it conducts heat so well and high temps cause discoloration or something. I didnt read that til after I used it on high heat a few times. I've seen no discoloration or change. Until I get a gas stove or develop patience, I'll continue to use high heat to get it hot then turn heat back to medium. Price is right. I'll buy more Analon.

I picked this up at a local department store for the same price shown here. I liked the weight, the handle (stays cool and is riveted to the pan, not welded), and the non-stick coating. The price isn't much higher than what you'd pay for a pan of lower quality. So far I've been pleased with it. It's important to use moderate heat (that's all you'll need, the pan conducts heat nicely), and to use non-metal utensils.

It does a better job of browning food than T-Fal and the weight is much heavier, too. Hand washing is recommended, but that's standard for almost all quality cookware. Check Calphalon before buying this, as they offer a good deal in several of their cookware lines for the 8" skillet, and their reputation for durability and customer support is outstanding. But this is a great deal and should give years of good service.

This is a very nicely sized pan. It is a cross between a fry pan and a saucepan. Like all Analon Classic Pans it does not have the weight of a professional pan, like the Circulon, but it is not a cheap thin pan. I really like the extra disk that Meyer has put on the bottom of their Anolon pans. it keeps them flat on the burner and conducts the heat quickly and evenly. I find that heat settings of medium to medium-low work best with this pan. I have even done small stir-fry with no more than a medium-high setting. This pans biggest drawback is no lid, However I have 10-inch lids from QVC's Cooks Essentials that fit it perfectly.

Easy to cook in, easy to clean, and a perfect size to cook everything we need but not be a nightmare to wash.

I accidentally happened on this pan quite a number of years ago, thought the shape looked "interesting" (this was before sauciers were common), and bought it. Since then I've used it constantly for absolutely everything! Out of habit, I use spray, nylon and wooden utensils and handwash cookware, and this pan has outlasted my Scanpan set. Nothing's ever stuck or burned, the coating has only minor marks that don't effect cooking, and none of it has flaked. If I need a lid I use a generic one. It's the smartest buy I've ever made. I'm looking for more Analon.

I have had this pasta cooker for almost a year and I find it to be a very versatile pan indeed. While it is not a pot that you would be use to cook for a large family, but for 1 to 3 people it is perfect. Especially if you require a pan to be multi functional. With the pasta insert in place you can cook pasta or steam a load of vegetables, it will even cook a dozen eggs or more. Remove the insert and it is a perfect size to make a small stew or a batch of soup. It heats evenly and works wonders on medium to medium-low heat. On low heat it will simmer for hours and the glass lid means you can monitor the progress without letting out the heat. If you have an electric range it will fit and heat well on either the small or large burner. For a single person or a 2 to 3 person family in a smaller home or apartment where storage space is at a premium this is a must have pan.

I am giving this pot 4 stars because I love Anolon Classic cookware but, it is really to small for cooking pasta. To get enough water in the basket it is to full and boils over. You can only cook very small amounts of pasta. The pot is a great small stock pot.

We got this pot as a wedding gift. It is absolutely outstanding as a vegetable steamer. The veggies come out much more flavorful than boiling and there is not the loss of nutrients associated with boiling. We love it: it rocks. We have also used it for pasta with and without the insert and have had great results. I (the cook of the relationship) like it so much. ...

I love my Anolon Classic cookware and have accumulated about 30 pieces including 4 qt. and 10 qt. Dutch ovens. I prefer the Classic series because of the material used for the handles. This item has metal handles like the Professional cookware although the pictures on the side of the box show the Classic resin handles. I haven't used this and might send it back. I would for sure if I could exchange it for the 5.5 qt. 'true' Classic at a comparable price but for some unknown reason it costs three times as much.

All i have to say is, this pot is GREAT!

This is one of the best Dutch Ovens I have owned. For couples or small families it is the perfect size. I like it best because it can go from stovetop to oven (over 350 degrees). This pan make roasting meats fun again, You can brown it on the stove top and then go right to the oven. It is deep enough that you can leave the lip off and not splatter up the oven to much. It is overall a very versital pan. It does fit the professional series better than the classic, but the price was definitely classic.

Received this for a Christmas present. Did it say non stick?? I could not get the egg out. The next set of eggs I tried spraying it with Pam and it was not any better. When I cleaned it with a soft scrubber the non stick started coming off. I returned this pan right away and am looking for another

If they never made the claim it was a non-stick product, I would be perfectly happy with it.

Except for the thoughtless positioning of the steam vents in the cup tray, it is well designed and fabricated from quality materials.

The dome glass lid allows you to sort of keep an eye on things, while it condenses steam and returns it to the pan. This means you can use very little water -- a cup is more than plenty -- and it comes to a boil very quickly on a ceramic cooktop.

It is heavy in weight and has a nice polished stainless steel cup tray. The handle is solidly riveted in place with 2 massive rivets. The lid has a nice handle too, and is rimmed with a stainless band.

When it comes time to retrieve your meal, you'd better just pull the whole tray out by the central handle, because no matter how you position the handles of the cups, you will get scalded knuckles from poorly positioned steam vents if you try to grab a cup. At least the handles are designed so you could easilly grab them with tongs if you wanted.

Then you will find that your eggs are all but permanently welded to the "non-stick" cup. This coating is as non-stick as a piece of 180 grit sandpaper.

If you go against the instructions, which warn that lubricating the cups will ruin the (non-existant) non-stick properties of them, and go ahead and hose them down with Pam, your eggs will pop right out with a rap from a knuckle or wooden spoon.

Just forget that it's supposed to be non-stick, and remember to use the tongs, and you will be very happy with this rig.

Unlike the other reviewers to date I am rather pleased with the pan. All of my pans need to be multi-use and I purchased this one because it was an 8 inch covered pan at the right price. The egg poacher insert was a bonus. The pan is like most of the other Analon Classic pans in quality and workmanship. I like the added disk on the bottom, the nonstick finish Meyer puts on these Anodized pans, and the resin handles. I also like glass lids that let you see your cooking without losing heat by removing the lid to check it out. The Egg Poacher insert is definitely a "Gadget". If you plan on poaching a lot of eggs for the family breakfast or brunch don't buy this pan you will be disappointed. I found that it works just fine for poaching 4 eggs. If you plan on doing more you had better us butter in the cups. I found that with no butter I could remove the egg rather nicely with a small bottle scraper, but it does leave an egg film on the cup, soaking them after use cleans them great. My first major concern was how to remove the cups without getting a steam burn on my hands. I solved that by using a narrow two-tine meat fork, then holding the cups with a kitchen towel. If you use just the smallest amount of butter the egg slips right out of the cup. By the way these cups are for medium size eggs only, a large or extra large will over flow the cup. Egg residue that touches the stainless steel insert is definitely a soak in soapy water and a plastic brush to get it clean. Overall I like the pan and it is a keeper, but then I didn't buy it for the poacher.

The pan that I received was not a nonstick pan. It was uncoated and everything sticks to it. If you ever see this pan on sale at amazon don't buy it.

The pan is OK. But the editorial review stated that "It comes with a sturdy roasting rack" which it does not. I was disappointed by this and would not have purchased this pan if I had known the rack was not included.

For the price, it's not worth sending back. Just another example of "you get what you pay for".