Calphalon Commercial Hard-Anodized 12-Inch Omelette Pan Review

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(More customer reviews)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.

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