(2008 HOLIDAY TEAM)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.
The Calphalon Commerical Hard-Anodized 12-Inch Omelet/Frying Pan is a very good pan to add to your collection. Even though I have come to prefer using my 12-Inch Calphalon Commerical Nonstick (not Professional Nonstick pan, which I do not like) for making omelets and other egg dishes, I do like the regular Commercial Hard-Anodized Calphalon pans for any cooking that I want to do at either higher temperatures or for which I want to make reductions or other sauces. This pan is virtually nonstick as well, and you will be pleased at how easy it is to use and to clean. Hand-washing is recommended. Any staining is easily removed with some Bon Ami or Dormond cleaner.
Calphalon has re-designed the handles for this line of pans, and they are truly cooler to the touch, so you don't have to use the suede pothandler or the rubber cool-grips any longer. Also this design is more elegant, and you will like hanging them from a pot rack in your kitchen.
Buy Calphalon Commercial Hard-Anodized 12-Inch Omelette Pan Now
The Calphalon Commerical Hard-Anodized 12-Inch Omelet/Frying Pan is a very good pan to add to your collection. Even though I have come to prefer using my 12-Inch Calphalon Commerical Nonstick (not Professional Nonstick pan, which I do not like) for making omelets and other egg dishes, I do like the regular Commercial Hard-Anodized Calphalon pans for any cooking that I want to do at either higher temperatures or for which I want to make reductions or other sauces. This pan is virtually nonstick as well, and you will be pleased at how easy it is to use and to clean. Hand-washing is recommended. Any staining is easily removed with some Bon Ami or Dormond cleaner.
Calphalon has re-designed the handles for this line of pans, and they are truly cooler to the touch, so you don't have to use the suede pothandler or the rubber cool-grips any longer. Also this design is more elegant, and you will like hanging them from a pot rack in your kitchen.
Read Best Reviews of Calphalon Commercial Hard-Anodized 12-Inch Omelette Pan Here
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.
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Bought these Nine years ago.They still cook evenly and LOOK like new.I can not think on one bad thing to say about a product that delivers on all it's promises and lasts sooooo long.
I don't know why I waited so long to get one these, but this one is great. Just pop it on top of whatever pan you are using and you are all set. It is especially great for cooking things like bacon so that you don't get splattered by the grease. A little tricky to clean, but definitely worth it.
