Worth the price!
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...
Good 12-Inch Omelet/Frying Pan
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.
Good 12-Inch Omelet/Frying Pan
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.
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