| |
| Rating |  |
| Brand | Calphalon |
| SKU | 190742 |
| Type | Kitchen |
| List Price | $168.00 |
| Add to Shopping Cart |
| Our Price | $39.99 |
| See our Partners Price |
| Lowest New Price | $29.75 |
| Lowest Used Price | $32.15 |
| Features | - Constructed of heavy-gauge hard-anodized aluminum for superior heat conductivity
- Patented stay-cool cast-stainless-steel handles
- Stick- and scratch-resistant surface; dome-shaped hard-anodized lid ideal for moist-heat cooking
- Oven-safe up to 450 degrees F
- Lifetime warranty; made in China
|
| Categories | All Pans Chef's Pans Sauté Pans Skillets Select Products Master Chef Calphalon Skillets & Fry Pans Open Stock Kitchen & Dining Outlet 60 Inches & Under |
Similar products |
|
Description |
| The 12-in. Everyday Pan is an all-purpose pan. Use it for searing, browning and sauteing vegetables and meats. It also works well for making paella, jambalaya and all-in-one meals that you can bring right to the table to serve. The 2 loop handles make for easier lifting.Backed by a lifetime warranty, Calphalon's Commercial Hard-Anodized Cookware is made to professional standards, offering the home chef unsurpassed cooking performance, superior construction and lasting durability. Each piece in the Commercial Hard-Anodized line is made of a heavy-gauge aluminum, all-metal construction with the advanced technology of the Cool V stainless handles. The aluminum construction provides superior cooking performance by distributing the heat evenly so there are no hot spots as you cook. And because it's made entirely of metal, each pan can be used in the oven and under the broiler. The hard-anodizing seals the cooking surface, making it stick-resistant and non-reactive to the foods being cooked. The Cool V handles are designed to stay cool on the stovetop, and are balanced with such precision that the pans feel lighter when you pick them up. |
| This 12-inch everyday pan will end up being the hardest working pan in your kitchen. It is ideal for everything from simmering stovetop succotash and braising brisket to browning Dutch pancakes or cooking fruit tarts. Part of Calphalon's Commercial Hard-Anodized line of cookware, this pan is made of heavy-gauge aluminum that's uniformly thick across the bottom and sides, allowing for quick and even heat distribution. Its durable hard-anodized finish is stick- and scratch-resistant and won’t react with acidic foods. The patented cast stainless-steel handles are comfortable to grip, plus they minimize heat transfer so handles stay cool on the stovetop. Handles are held in place by three sturdy stainless-steel rivets. The included hard-anodized lid is dome-shaped, making it ideal for moist-heat cooking. The cookware and lid are oven-safe up to 450 degrees F so you can transfer a frittata to the oven for browning without having to switch pans. All cookware in this line is covered by a lifetime warranty. --Cristina Vaamonde |
Additional Accessories |
|
Customer Reviews |
 good price ($20 got it on sale) but it sticks!! 2008-12-29 |
| By lpgadreamer (Fairfax, VA) |
| as mentioned in the title, i bought it when it was on sale, very good price for this brand. when i received it, it was shaallower than i thought, doesn't matter, however, it seems u need to put a lot of oil otherwise, it sticks quite a lot, cleaning seems ok, but still quite annoying as u couldn't only use it for one dish and then soak in the water and clean it the next day...i won't recommend to friends... |
 EVERYDAY PAN 2008-12-29 |
| By Anna Nalewak (GALVESTON,TX) |
| THIS IS MY SECOND PURCHASE OF THIS MOST USEFUL KITCHEN UTILITY.I USE THE PAN ALMOST DAILY,TAKES UP A BIT OF SPACE BUT DOES THE JOB OF SEVERAL LESS NEEDED ITEMS,FROM WOK TO FRY PAN.BUYING THIS FOR MY DAUGHTER WHO SAW HOW MUCH I USED IT,ASKED FOR ONE FOR HER KITCHEN FOR CHRISTMAS...AN IN EXPENSIVE PAN FOR THE HOLIDAY . I WAS HAPPY TO OBLIGE.I CAN HIGHLY RECOMMEND THIS PAN TO ANY ONE. |
 Most foods stick 2008-12-27 |
| By Deepti |
I just want to re-confirm the issues that other people have had with this pan. It is of very poor quality: Every stir fry that I have tried (potatoes, garlic, ginger, eggplant) stuck to the bottom of the pan. It is easy enough to clean if I soak it in water for a while, but that doesn't serve the purpose. The other thing I noticed is that the pan changed color when I added some turmeric to the vegetables. No other pan I have ever used till date has had that problem. I also wanted to mention that the lid has a very thin coating of paint, and requires very careful maintenance.
Overall, I am not happy with the quality of this product. I have purchased better pans from Amazon. |
| Well worth the money and then some 2008-12-27 |
| By Colophon (USA) |
| I use non-stick hard-anodized cookware, but purchased this pan when it was featured as a Gold Box item. Even though I already have two 12-inch pans, I thought the shape of this pan would make a reasonable substitute for a wok. I first attempted to make fried rice with this pan. I added some butter to the pan and made sure it was nicely coated, but my eggs stuck the minute they came in contact with the pan. That made everything else stick and I had to give up and use one of my non-stick pans. I was disappointed but I was later surprised that the stuck on foods released from the pan as easily as my non-stick ones. I tried this pan a few days ago when I made orange chicken, broccoli stir fry and fried rice again. This time, I had a completely different result -- granted, I cooked the eggs separately in a skillet -- nothing stuck, the food cooked wonderfully, and, once again, clean-up was just as easy as my other pans. This pan is much lighter than my other hard-anodized pans, so now that I'm familiar with it, I will definitely be using this as one of my go-to pans. |
| The worst pan ever 2008-12-25 |
| By J. Lee (Arcadia, CA) |
| I believe that Amazon should remove this item from its site. This item has more than 100 negative comments. In addition, Amazon should have negative five stars for poor merchandise like this piece of worthless metal. This is the worst pan I ever use. It sticks to all kind of food, ruins my meals and wastes my time preparing the food. I tossed it in the trash where it belongs. |