Skillet Reviews

I received this pan as a Christmas gift to replace a favorite pan with a broken handle --what an upgrade it has been! The first thing I cooked in this pan was an extra large batch of sauce that required me to use the old broken pan and this new pan at the same time. Wow -what a differene! With my old pan, all the the steam was rising from one spot, whereas this pan distributed heat much more evenly. Also, the non-stick surface was so slippery, that a mere twist of my wooden spoon got everything moving. It's a bit heavy, and the extra long handle takes up a lot of cabinet space -- but all and all, an amazing piece of equipment. My old beloved but broken sauce pan (I thought I could never live without it) went directly into the goodwill box. I would recommend this to anyone.

I love this pan! I know it is an omelette pan, but I use it for a frying pan. It holds so much that it cuts my cooking time in half. Instead of frying in "batches" I can fry about two pounds worth of meatballs all at once. It cooks very evenly, and cleanup is a snap. If anything sticks, I just use a little Comet and off it comes.

Calphalon has redesigned their 14-Inch Omelette Pan to include a helper handle on the opposite side from the "cool V" stainless steel handle. This new feature is very useful because this pan can get heavy to lift when full. I use my 14-Inch pan when I make poultry stuffing for a large turkey. When not in use, I hang this pan on a pot rack. I love the Commercial Hard Anodized line because the pots and pans are almost nonstick and can take a high heat without burning anything. The stainless handle is cool to the touch, too.

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 tried a traditional wok on my non-professional gas stove--no good. I ended up doing stir-fry (and anything else that required me to toss ingredients around--which I tend to do even when not necessary!) in a tall-sided stock pot because regular pans just didn't hold the food in. Then my husband (who earned TONS of karma points for it) bought me this for a gift.

I LOVE IT. I don't have to do my onions in batches for chili or Indian food to avoid boiling them, because I can spread them out over the pan. It heats evenly and well (they tell you not to heat it on high, and I've found they're right--it's not necessary). The high, but not too high, sides means my rather aggressive (a.k.a. messy) cooking style doesn't end up creating a huge mess on the stovetop. It can go in the oven, which I always wanted to do for my frittate but couldn't before. And although it is heavy, the two-handled style means I can pour the contents of this pan into a colander with far more control than I could with any of my other pots.

I do everything in this pan--pasta, stir-fry, stew, you name it. (It's really nice to be able to drain the pasta and then put it back in the pan with the just-created sauce to heat it all together!)

And if things get stuck to the bottom, you can be pretty aggressive about scrubbing them off. Very cool.

I could go on, but I won't. Just buy this pan. You won't regret it.

Calphalon Commercial Hard-Anodized 6-Quart Chef's Skillet with Lid
A Chef's-Skillet ... A Frying-Pan ... A Shallow WOK-Pan ... A Paella-Pan ... A Casserole-Pan
It's all of those and more. Usefulness, Quality, Uniqueness and Weightiness makes this Skillet a must have, for those cooks, who are serious about his/her cooking plus it includes a domed-lid to boost.
If you only ever used a 10" frying-pan or skillet ... YES ... this is a large skillet, but you will quickly discover, the 'Helper-Handle' diminishes any awkward handling problems, you might be concerned about.
The 'domed' lid serves two purposes ... It returns evaporation liquids right back onto the food ... PLUS ... If some of your foodstuff is slightly higher than the rim of the skillet, it's not a problem.
Yes ... I too, gave it much thought, before purchasing the Calphalon Commercial Hard-Anodized 6-Quart Chef's Skillet with Lid from Amazon. My only concern was the physical dimensions of this skillet. Then, as I started to think back, on how many times, wishing I had a large skillet, the choice was clear.
I have always savored the concept of a dual-cooking method, meaning 'start it on the stove top and finish in the oven' or in reverse, depending of the dish in preparation. With the un-coated all-metal Calphalon cookware that is never a problem as they will tolerate temperatures up to 700-F (371.11-C), even though most home ovens do not exceed 550-F (287.79-C)
Useful dimensions of this skillet not including the lid:
Inside Diameter: 13" ... Inside Skillet Depth: 3" ... Flat bottom cooking surface: 8-5/8".
It must be kept in mind, in the case of the thick-walled Calphalon cookware, the complete inside surface of their cookware becomes part of the useful cooking-surface.
KHS Tip: Always use heat-resistant nylon cooking utensils in any of the Calphalon cookware and follow Calphalon's recommended cleaning methods
Always Remember ...
The magic outcome of great cooking, is a combination of your passion and skills, infused and centralized with the tools you use, to achieve the end result. KHS
KHS 'The Old Stove' & 'Saucier'

I bought this skillet a while ago and use it all the time. It's great for large amounts or will also work for small amounts. It's been easy to keep clean so far. The only thing that some people may not like but that I don't mind is that it is quite heavy. The only part that is sometimes difficult to clean are the rivets on the inside of the pan. I sometimes have to scrub these more than the bottom of the pan.

1 star was generous! Cooking an omelette in this terrible pan is a frustrating experience. The egg sticks to the bottom of the pan. I also bought a sauce pan with the same hard anodized surface. It is great for a sauce pan! I contacted Calphalon about returning the omelette pan and was told that they have no provisions for refunds. I sent a reply which was deleted by their customer service person before it was read. Fortunately Amazon.com provides great service and is processing a return. Based on bad experience from Calphalon Customer Service, I will never buy another product with their name on it.

As good as a cook as I am, I have no skills in the field of Omelets. My 13 year old is more adept than I am. I like this pan for making hashbrowns, quesadillas, french toast and other eggy dishes. The sides are angled nicely so you can 'stir' while you cook This is also an excellent pan to sautee with, I love Garlic with just about everything and I wonder if the smell of garlic is seered into the pan, something else this pan is useful for. I have bought a couple of 'higher end' Omelett pans, but prefer this one. The eggs do not stick, nor does the garlic. And it is a snap to clean.

we have been using this pan for 5-6 years. This pan unlike my other Calphalon looks like I have been using it 5-6 years. I think it is because we fry our tacos in it, and the pan is kept very hot with oil in it for up to 45 min. at a time. I use this pan to carmalize veggies, cook eggs, brown meats, fry susage, make breakfast for two etc. The pan has a tough anodized surface that has took a real beating in our kitchen, and still cooks like the day I bought it. The handle can get pretty hot depending on how long you use it and what you use it for, so use caution. the pan cooks very even and responds to heat very well. Despite frying at high temps. for long periods of time the pan has not warped at all. I do not understand why some people have such trouble with sticking. I heat my pans, then pour oil or add butter, wait for the oil or butter to heat, then add food, no sweat, its that simple. This heavy duty pan with riveted handle will last at least a lifetime.

I've owned this pan for about two 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!

The Calphalon Commercial line is ideal for those who want quality cookware that's guaranteed for life and pretty much indestructible. My absent-minded-bachelor kitchen contains nothing that cannot withstand all manner of accidents, falls, and spills. The Calphalon Commercial line enables me to cook like a pro without endangering my cookware--and to clean like a fiend when I've cooked like a pyro by accident.

You can clean these pans with abrasive cleansers like Comet. I used to sell them in a boutiquey store where they'd have come back in droves if we'd misinformed people on this point. Another reviewer expresses appropriate caution regarding putting them in the dishwasher--it's for dishes, silly, not knives of pots--but I do this on occasion and it would take regular dishwashing with powdered (sandblasted in there) detergent and lotsa stuff to bang the pans to really do a number on them. Discoloration is not the stuff of diminished utility.

Aside from the line being the most practical stove top option bar none, the pan is a dream. Not so shallow as an omelette pan, nor so deep as a wok, it does the range from stir-fry to saute, to bake and roast. I'd recommend this pan to anyone who maybe wants to start a cookware collection--it's so many pans in one. I used to sell this stuff (not on commission, mind you) to students with their first apartment. Moms and dads would express concern that the kids would ruin it--au contraire: you get a ten dollar pan and it'll be beaten to bits in a matter of weeks by the likes of careless ol' me, but you get a heavy, solid pan like this, they'd have to be trying to break it.

Cautions:
-Lower the heat if you're used to inferior pans. If you get this pan and find yourself saying, "It burns everything," you're conveniently forgetting who chose the heat on that burner.
-It's not non stick--and they *do* sell the best non stick--but it is highly stick resistant, especially if you LOWER THE HEAT.
-The handles can get HOT so be sure you're armed with a potholder of any sort.

If browning is your goal, then this is the frying pan to buy.

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.