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Calphalon D1382PB Commercial Hard-Anodized 12-Inch Everyday Pan with Lid
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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..../ Calphalon D1382PB Commercial Hard-Anodized 12-Inch Everyday Pan with Lid / Commercial Irons
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.../ Calphalon D1382PB Commercial Hard-Anodized 12-Inch Everyday Pan with Lid / Commercial Irons
- 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
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Model Of Item : D1382PB
Product Brand : Calphalon
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Calphalon D1382PB Commercial Hard-Anodized 12-Inch Everyday Pan with Lid
Commercial Irons
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### Product / Rating Information and Prices Stored : Nov 23, 2011 00:10:07 ###
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Calphalon D1382PB Commercial Hard-Anodized 12-Inch Everyday Pan with Lid
Commercial Irons
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Calphalon D1382PB Commercial Hard-Anodized 12-Inch Everyday Pan with Lid
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Commercial Irons
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Customer Review :
Top-quality attractiveness has a million uses, and a few issues... : Calphalon D1382PB Commercial Hard-Anodized 12-Inch Everyday Pan with Lid
I have bought this pan just recently after reading the many reviews on this site, as well as doing some study on the commercial Hard-Anodized line of Calphalon products.
This was honestly worth the money and I can see how people would pay full price for it was well, since so far I haven't found a drawback to this pan.
It cleans up as honestly as nonstick pans do, and that includes the inside of the lid that gets splattered when stewing stuff covered in the oven.
It heats Very evenly, there are honestly no hot spots at all, and very quickly.
It may not be nonstick, but when preheated properly and with a bit of oil/butter/rendered fat, even tender meats such as lamb don't become burned onto the pan.
The meat browning is excellent, yielding fantastic deglacage, and it also allows you to brown the meat, add other ingredients, and put the entire thing into the oven. More importantly, the meat cooks so that it is browned on the exterior and tender inside, as opposed to nonstick skillets that make even the great meat cuts honestly tough on the inside and do not give a nice brown crust at all. The hard-anodized exterior of this pan seals in the juices, manufacture even stew beef more tender than you could ever cook it after you browned it in a nonstick pan. In fact, I haven't used my nonstick pan at all since I got this one--I don't need it.
The handles don't get too hot on stovetop, but they do get rather warm with continued cooking. However, that is to be expected, and I haven't had a qoute using them with a pair of thin potholders. They obviously do get hot in the oven, but that is to be predicted as well.
Overall, a great pan. It's been sitting on my stovetop since I received it, and I have been using it quite a bit.
I will recommend it to whatever starting a new kitchen, or just selecting a first skillet to buy. The size is nice, it is large enough to make stew or other dish enough for 4-6 servings easily, likely more but I haven't tried to fill it up supplementary than just the bottom.
Another leading point--if you plan to fry eggs, I would recommend a nonstick pan instead of this one. I like my eggs beaten with milk, and that sticks honestly easy, so I would not trust that to any exterior other than nonstick. This hard-anodized pan beats nonstick hands-down for whatever and everything else, however.
If you haven't tried this Calphalon line yet, surely buy this pan--it's well worth the money, and it is likely to become your popular kitchen toy!
Update:
I have been using this for about about half a year longer now and I am still as pleased with it as I was before. The exterior has not become damaged even after broad use (although I have not cooked many acidic foods in it, I have used it for manufacture wurst&kraut in the oven), it has not warped, and the clean-up continues to be a breeze.
Recently I have used it to sear some sesame-oil coated scallops for a Thai curry dish, then deglazed it with coconut milk (a pretty thick liquid), and it all came together rather beautifully, with no burned-on spots or off flavors.
Another huge benefit I have noticed over time is the fact that the handles are small, and do not get in the way of cooking something else next to the pan when using it on stovetop.
I have before, and I still recommend this to everyone and anyone. In fact, I have recently purchased a second one, because I use the one I have honestly all the time.
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