Review by Steven Dennis:
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!

Review by notaprofessional:
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.

Review by Joseph Wyckoff:
I got this set for what I consider a steal. The price has been fluctuating a bit, and if you hit it at the right time you can get them for an outstanding price. Just like all the other hard annodized cookware I have bought from amazon, I LOVE these pans! I have now converted nearly all of my cookware to this line, and highly reccommend it to anyone who wants to become a better cook. If you read other reviews, people complain about sticking. YES, food does adhere to the pans while cooking, but when it is done, the food releases from the surface. If you burn the food, do like Emeril says, and use the knobs on your stove. It does take some time and patience to rid yourself of the habits of teflon pans, but the food is so much tastier – I have never made better gravy in my life than since I switched cookware. This is a great starter set, and has most of the pans that you’ll need. I would say that the average cook could get around 75% of their cooking done with this set. Have some patience, and I am sure you’ll be pleased with the results.

Review by Steve P. Cotter:
First, I would like to say to watch the price of these after you buy them – the price varies a lot and you might be able to improve your deal with a refund. Anyway, these are great! They conduct heat much better than any other pot/pan I have used. There is some adjustment if you are used to Teflon – they do stick a bit more. With that said, they don’t give you cancer as many now suspect Teflon does, they are oven safe, and you can use metal utensils. A scotch-brite pad is safe to use (according to manufacturer’s instructions) and will restore the pans to their new condition with little effort. There are some other tips for minimizing stick included in the instructions. Machine washing is not recommended. Also, remember that since the tops for these pans are metal, they may get very hot and require a potholder for removal. The handles on the pans themselves, however, generally stay cool enough to touch.

Review by Alvin English:
I have upgraded my rating after using the pan every day for a month. I am giving it five stars because it is a tremendous value. I was too critical in my initial review.This is my first Calphalon pan. I purchased it primarily to use as an egg and breakfast fare pan. I wanted a good non-stick pan, because most of my other pans are stainless steel. I consider it a very good buy for the price. It has a very attractive design and the interior non-stick cooking surface appears to be very durable. However, the pan is slightly heavy and slow to reach the proper temperature compared to stainless steel. The manufacturer’s enclosed brochure says the slow warm-up is due to the non-stick surface (true of most non-stick pans). Once it arrives at the required temperature, it performs very well. This aluminum pan is the equivalent of a permanently seasoned cast iron griddle. It produces foolproof omelets and the food never sticks. I use it to warmup chicken breasts and make grilled sandwiches too. It is the most used pan in the house, because of my passion for eggs. This product, like a few other Calphalon products I have examined, slipped past the quality control inspector. On my pan there is an interior area, smaller than a grain of rice, that was not sprayed with the non-stick coating. It is high enough on the pan where no one will ever cook on that spot, but it is there in plain sight. The lack of quality control may have something to do with the Calphalon pans being manufactured in third world countries – no offense intended. This pan is made in China. You would probably not have any trouble forgiving the stray blemish. Especially, when you consider this pan’s beauty, functionality, and price.Here is my list of PROS and CONS for this purchase.PROS:
- Good price.
- Excellent non-stick surface – appears to be very durable too.
- Excellent stain resistant exterior.
- Cool & comfortable handle.
- Attractive appearance.
- Lifetime warranty.CONS:
- Slow to warm up, because of the non-stick surface.
- Fairly heavy pan – you won’t flip anything without a spatula – think griddle.
- Quality control at Calphalon could be better.
- The handle is beautiful, but the finish on the handle and rivets are not as refined as some of the more expensive cookware brands. However, it has no impact on the cooking.Conclusion: Excellent pan for the price.

Review by K. Parry:
I picked up this Commercial Nonstick skillet along with several other pieces of Calphalon’s open stock collection, and I have been impressed with every piece I’ve gotten. This is great for burgers as well as omeletes and pancakes. About the only “problem” with it is that I’m not accustomed quite yet to the high quality found in Calphalon, and I didn’t expect the burgers to brown on a non-stick surface as quickly as they did, so I wound up with two rather rare burgers as a result of fearing that I would burn them. Now that I see how Calphalon’s nonstick line cooks, I have had more success, and now I have beautifully cooked hamburgers every time.
This is nonstick, so you do have to treat it with kid gloves, but as long as you use nylon or wooden utensils, do not overheat the pan, and don’t run it through the dishwasher, this pan should last you a lifetime. I’m so glad I bought this, because I know that Calphalon’s line of Collector’s Edition products are only available for a limited time each year. I’m glad I didn’t miss out on this beauty before it was gone forever!

Review by Walter Nissen:
I bought this pot three years ago, and it was my first piece of “serious” cookware. I used it to make various pasta and other sauces, and its large surface area and even heat were very good. It was also easy to clean. Per the manufacturer’s instructions, I cleaned it by hand, using a Scotch-Brite pad when needed. It was a beautiful pan. And, after three years, sauces started tasting funny, and I noticed that the inside was significantly lighter in color than the outside. A quick check with an Ohmmeter revealed that the anodized coating was gone, and I was effectively left with a plain aluminum pan. The other cooks I have talked to say that this is just what happens after a while, and the pans go in the sandbox for the kids to play with. Now, at the fantastic amazon.com price, it’s not too bad to just buy a new one every three years, or you can mail the pan back to Calphalon and try for a warranty replacement. After this experience, I will certainly never use a Scotch-Brite pad on anodized aluminum. Still, a clad pan such as All-Clad offers similar performance and will last forever (15+ years), so I think that’s what I will replace it with.

Review by Richard Green:
I recently ordered this based on my appreciation for Calphalon products and the great price. This is a fantastic saucepan that can practically double as a saute pan. It is surprisingly large and roomy, and the extra diameter gives it plenty of room for fitting in two or three chicken breasts, a modest steak, or a handful of veggies. I love it for making coq au vin since it isn’t too large and goes right in the oven. Nothing sticks to this pan if you add just a dab of butter or oil, and it heats up and cools quickly. One great feature of pure aluminum cookware is the fact that aluminum dissipates heat quickly, so pulling the pan off the heat is a great way to regulate the temperature when making a sauce. This is a great product and a wonderful addition to my Calphalon cookware collection.

Review by J. Flood:
This is a great pot if you know what you are getting. First of all, Calphalon’s Commercial Hard Anodized line is NOT non-stick in the traditional sense, they make other lines that are, but this one is not. That said, if you follow the instructions, it does things a non-stick pot/pan can’t do and cleans up very easily. It’s especially good at searing and creating flavor in deglazing. At this point though I use this pot mainly for things like stews or chili. It does make a great pot roast too if that’s your goal. I took one star off because it’s not the same really heavy gauge as most of the other pots and pans I have from their Commercial Hard Anodized line. It’s still a good pot, but noticeably lighter gauge. None of the this line is dishwasher safe either, if that’s an issue for you.

Review by C. Anderson:
I bought this to work as a dutch oven. I’ve made soups and roasts in it so far.

The sides of the pot are a bit thin for my tastes, although the bottom is comfortably thick. There are no hot spots on the bottom at all. Cleanup is a snap since it’s hard anodized. Since it’s not teflon, you can make pan sauces from the fond.

It’s not cast iron, so it won’t substitute for your Lodge or La Creuset. On the other hand, it doesn’t weigh 15lbs either.

All in all, a very good pan for the money ($[...] on sale). I recommend it.

Review by Sandy:
I bought this pan about 3 years ago for about and it has performed well. It is indeed an everyday pan and I liked the nonstick quality. You do have to be careful of treating the nonstick surface with care, as I overheated mine and caught my husband using metal in it I must now replace it. But I am pleased enough with the quality and performance to purchase the same thing.

Review by City Girl:
Use this pan the most. Nice size for a main dish that serves four. No oil necessary when sauteing. Minus two stars because most of my Calphalon inherently gets weird, colorful discolorations, almost like burnt spots on the inside bottom. I take excellent care of my pans when cooking and cleaning, but I think they cannot hold up to the heat. The outer surface nicks easiy if one pan nudges another, for instance when placed next to another pan in the dish drain or placed into another for storing. Calphalon does not have NSF certification– even Costco’s cookware has that, and their cookware looks and feels identical to Calphalon.

Review by Onmyohn3:
I own mostly Calphalon nonstick cookware and this was my first hard anodized purchase.

This has become my favorite pan for cooking chicken, pork chops, and steak. It heats evenly and quickly. It browns the meat beautifully and releases the food well if you’ve cooked it properly. The pan is a good size for two people.

Now that I have a bigger family, I’ll have to upgrade to a bigger size.

Review by j yeats:
A little lighter than my other Calphalon commercial cook wear, but for the price, .00 from Amazon, a good buy and a very useful size for my needs.

Review by S. Van:
I bought this at [a local store]. I love this pan. Tough, durable, nice heavy (without being too heavy) weight,able to take oven to stove to fridge without warping unlike some other cheap pans I have. Cleaning is a breeze. This really WOULD be my everyday pan except for the fact that it’s a little smaller in size to be truly an everyday pan and I’m only cooking for 2 people. Fork over the money and pay a little more to get the 12 inch pan. That will be much more practical.

Review by M. Myers:
Got this little Calphalon pan about two months ago because of its price. Have been impressed with it ever since! Heats fast and evenly. Can cook on much lower temps than I do with my commercial stainless steel cookware. This “three-layer” nonstick coating IS FAR SUPERIOR TO CALPHALON’S TWO-LAYER NONSTICK USED ON SOME OF ITS OTHER PRODUCT LINES! Downside: a) Thought it would be made in Toledo, OH, as are other Calphalon Commercial pans, but was made in China; b) Is on the smallish side and its rounded sides make spillage and overflow a problem if you fill it much more than half-capacity with something that requires stirring–don’t expect to cook servings for more than two or three in it; c) Lid and handles do get hot, so have to be careful. But overall, given its price and quality–not to mention its pleasing aesthetics–it is a “must have” pan for every kitchen! (Curiously, despite Calphalon describing this pan as its “commercial” line, the lifetime warranty notes that it does not apply if “used in commercial establishments”!)

Review by Neil Fusillo:
I have this exact stir fry pan (same line, same model) that I’ve used for over a decade. I bought it at a Williams-Sonoma scratch and dent sale ages ago as it had a tiny nick in the handle. It has, however, served me exceptionally well, has a nice, rounded surface, and has been excellent for stir-frying.

A former roommate, however, put it in the dishwasher once, and it looks terrible on the outside, so I was tempted by the price here to purchase another one.

The new one is nothing like the one I had before. The one I had was made in Colorado, has a nice, rounded cooking surface inside, and is heavy and strong construction. The new one is thinner, has a flat-bottom cooking surface, and is made in China. It feels flimsier from the handle to the bowl. It cooks ‘okay.’ Had I started with this one, I likely wouldn’t have bought another, as it’s just not the sort of product that is liable to hold up with the kind of wear through which I put my pots and pans.

That said, it’s not a terrible pan. It’s a sight better than the cheapo pans one often starts out with. It’s just not as good as I was expecting from my previous experience.

Review by haruman:
This isn’t a true wok, but it does it’s job. If you’re cooking for a more than 2 people I would get a larger one. This has a small surface on the bottom that is flat, so it actually rests on a flat surface without rocking off. The pan heats up slowly, but I’ve noticed that the food cooks evenly when it’s heated up. The pan is heavier than it looks, but you can tell that the materials used are pretty good. The handle only gets warm to the touch, so you don’t have to worry about it getting super hot. Definitely worth the upgrade from my IKEA branded nonstick cookware. At ~[...] bucks or so, it’s worth it.

Review by Mary Wehmeier:
I have owned this pot for over 6 years, er now over 9 years and it gets used all the time. Coming from a professional resturant family, I knew about the Calphalon Commercial Hard Anodized line we used in the resturant– and how they perform. So buying one for home use just meant saving up enough $$ to purchase it, but at this price I’m buying another one! They are well worth the money.

This pot is very user friendly as it can do everything from Soup, spagetti sauce to large batches of jelly and jam, or corn on the cob for a small army of diners. We’ve even used it to boil 2-3 small lobsters without a hitch.

THE FOLLOWING IS SPECIFIC INSTRUCTIONS FOR CALPHALON’S HARD ANODIZED COOKWARE– Not the non-stick.

A few other reviewers have mentioned a couple things I’d like to set straight.

1. NEVER EVER put this pot in the dishwasher. It will void the warranty. Calphalon tells you wash it by hand in the sink with hot water. Calphalon tells you in the instructions you can use 3M Pot Scrubbers and Comet Cleanser on the pan. This will remove any and all food residue, in order to keep it from sticking. Clean or Treating it about every 3-4 washings with Dormond Cleanser is recommended by Calphalon to return the pan to it’s like new condition. Normally soaking the pot by filling it with dish soap and hot water releases most sticky food.

2. For those reviewers who commented about warped lids and problems, Calphalon does take their warranty seriously. Call the company (get the number off their website,) and tell them your problems and don’t take no for an answer. I do agree that since some Calphalon has been made overseas vs the old time stock out of Ohio, the quality has been spotty at times. But this is where you get the opportunity to speak up and tell them exactly what you think. (I personally have bought every piece of Ohio made Calphalon I can find, it is superior.) But I’ve returned a poorly made lid and other problems and never had a problem. If you first don’t like the answer you get, Write the CEO/President of the company a letter. It will get action if you explain your problem and tell them what you exspect of them to do make it right. They are used to dealing with the expections of professional chefs.

In our house we do not like the idea of using a non-stick pan and have never had a problem with these Hard Anodized pans and food sticking. The trick is getting the pan hot enough with the proper oil or liquid before you begin adding additional items to cook.

The major problem most people have is understanding HOW to cook with these pans. It really pays to read the instruction booklet that comes with the pans. It will save you countless grief and make you a much better cook/chef.

And we still love it and it’s twin that’s now going on 4 years old!

Review by Zon Mundhenk:
I recieved this item as a wedding gift, and have found it to be the greatest stockpot in the world for so many things: from huge batches of pasta to ham-hock soup to turning my tomato harvest into several gallons of sauce, this pot has never let me down. Why? the thick, anodized aluminum ensures even heat. It stands up to all day slow cooking of highly acidic tomatoes without staining. The handles are large and sturdy enough even for my huge, sometimes clumsy hands to grip. The lid stays on but allows steam to vent; I never have to worry about a kitchen “explosion” onto the stove. And the whole thing is so sturdy it stands up any abuse I dish out: dropping, stabbing, three day soaks, without a stain, dent or complaint. I highly reccomend this product for anyone from beginning cooks to experienced chefs.