Calphalon Reviews

I got this pan as a Christmas present when I was in a paella "phase." The
"phase" has passed, and I still use this pan at least twice a week, if not more! I cook turkeys and capons in it on the oven, and then use the drippings to make gravy on the stove. Great for saut?ing and searing. Also makes wonderful paellas. I've had it for two years now and it shows no signs of wear. Keep in mind, though, this is not for non-fat cooking, as you need some kind of fat to start with.

I LOVE this pan. It's perfect for a tasty 7-bone pot roast with potatoes braised on the stovetop, or for a pork loin roast done in the oven. I've used it to fry chicken, to sear and roast filet mignons...and the pan is great for deglazing afterward. It's just the right size for a one-pan meal. It's durable and the cleanup is a breeze. One of the most versatile pieces of Calphalon I own!

I use this pan frequently (though I have yet to make paella with it!) as it is large enough to contain my family's meal and is very easy to clean. My Calphalon collection is over ten years old and still looks great. Highly recommended!

I had earlier thought my old graniteware stockpot (you know, the black speckly thing you get in the hardware store) was "good enough", but decided to buy this anyway.

My goodness, this made such an enormous difference you have no idea. Not only did it boil the water far faster, it did so much more evenly, and the results clearly tasted vastly better. I am not kidding. I make a variety of stocks at least once a month.

My lid came perfectly flat, but I can understand some of the earlier ones may have been warped, and if you want proof of it, just click in the image of the pot above and look closely at the lid...hilariously, the one in the photo is warped! But as I said mine is fine.

The only thing I would consider replacing this with would be Mauviel 2.75mm copper which would run me about $500 or so.

After overcooking our last batch Granny got mad and threw our pig iron cooker in the crick. Thank goodness I got wind of the CALPHALON 16-QUART STOCK POT. Not only did this cooker give us a better recipe, it gave our still a more "elegant" flare.

This pot's all-metal construction is perfect for cooking and fermenting cornmeal, and Cousin Skooter adds sugar and yeast with complete piece of mind that none of the precious ingredients will stick to the heavy-gauge aluminum surface. And boy howdy, 16 quarts makes for a lot of recipe--about six jars an hour drops out of the flakestand barrel.

Sure want to thank Cal (Cal Phalon, that is) for making such a wonderful cook pot. Ain't none of us figured out yet what "Hard-Anodized" means, although Cousin Buford claims he had to go to the doctor once to have his anods removed, but that's another story.

This is the first Calphalon pot that I have bought. I could not be happier. I debated whether to get the 12 quart v. the 16 quart but just went for the larger one. For just my husband and I, we cook spaghetti sauce and chili in this pot and freeze the leftovers for quick lunch and dinner meals. For the size, quality and price, it is great deal!

I inherited these pots & pans from my grandmother, and I felt so blessed to receive them. The problem is, if you use non-stick spray on these, then you burn something in it, it leaves a residue that doesnt go away. After that, you're stuck with a burn mark that releases chemicals into your food. I would go with regular stainless steel before purchasing this product, which I ended up investing in. Although these are "hard anodized", you never know what might be relased into your food. Especially when the experts find new things all the time about what is safe to cook with.

We purchased the Commercial Hard Anodized set over four years ago and loved it. We had never had pots and pans that so evenly distributed heat. Now it has become too heavy for these old hands; but I refuse to give up my Calphalon. We have two Professional Hard Anodized pans bought as promotional items and decided that this grade was now what was needed.

Cooking is the hobby that my husband and I enjoy the most and our new set delivers all that it promises.

Believe the part about not having to use high heat. This was a foreign concept to both of us; but it's true. If you mind this rule and pay attention, clean up is a snap. If by chance, something winds up stuck on the bottom of the pan, just add some water and a little soap and simmer on low heat and it will turn loose.

Our son will now get Calpahlon in our lifetime.

We purchased our Calphalon Commercial over 8 years ago, and have loved them continuously. I cook daily, often using the same pot 2 or 3 times a day for different dishes, and have not had any of the problems listed here. In fact, one night my husband was helping me cook dessert at a dinner party and left a pot on the stove with the burner on. The burner was on for about 24 hours before I noticed it. The pot - still in perfect condition. The only reasons I can think of for the reports that the surface deteriorates after use is that either the users are not following proper directions from the manufacturer OR that I was lucky enough to purchase my Commercial anodized BEFORE the Toledo, Ohio company was sold a few years ago and the new owner does not produce as high quality a pot as the old Calphalon (which I have had friends comment to me about).

I have no complaints about this saucepan! I think this is one of the most frequently used pots in my kitchen. It is sturdy, the handle stays cool, can be used in the oven or on the stovetop, promotes even heating, and is non-stick / easy to clean.

A quick tip: to remove any heat-induced discoloration, use Dormond cleaner. However, I find that I don't need to use this stuff very often. :)

I purchased this pan about 3 weeks ago and have used it almost daily. Whether you have a large or small family, I find this size pan the most frequently used. It heats evenly, the handle does not get hot and it is quite attractive looking on the stove. Calphalon hard anodized is definitely high quality, no nonsense cookware. After years of mismatched dept store pots and pans, I have built up a collection of Calphalon. I did a lot of shopping around before buying and I am absolutely thrilled with my collection. ...

Calphalon's Commercial hard-anodized line of cookware is great! I love the stainless steel handles that match the handles on their Commercial nonstick cookware and stainless steel utensils. These cool-V handles, unlike the chrome-plated, cast iron handles of their Professional hard-anodized line, stay much cooler to the touch. So I don't have to bother any more with buying the correct-sized rubber cool-grips or using the suede panhandler. The stainless steel handles on the lids have been redesigned to allow for easier lifting, too.

My 2 1/2-quart sauce pan is used daily. It's a perfect size for cooking couscous and rice pilaf. By adding a steamer insert, fresh vegetables can be cooked so quickly.

If the pan has any sticky residue or discoloration, I find that Dormond cleaner, Bon Ami, or Soft Scrub will remove it easily. I don't put any of my Calphalon pots or pans in the dishwasher.

CALPH NO LONGER PRODUCES THIS LINE... WILL NOT REPLACE IF DAMAGED!! GO FOR THE NEWER "ONE" LINE OF COOKWARE.

I read all the reviews before buying and was a little concerned that a couple of folks said that food sticks in these pans. Well, I have had them 1 week, and have cooked some of the stickiest stuff like eggs and they slide out as though they were teflon. I agree with someone else who wrote a review that said if you don't want to learn how to cook properly, then go to K-Mart and get a cheap set of teflon coated pans. I have had Revereware for more than 30 years and loved it but wanted a change. This was one of the best changes I have ever made-Luv 'em!!!!! Highly recommend!!!

I read all of the reviews before I bought my set. It was a gold box special offer. I paid 129.99 for the entire set (plus free shipping). This is the best set you could ask for. It is a high quality set, and the surface really is non-stick. You have to cook on a medium to medium high setting. (You should really do this with any cookware). The set cooks thoroughly and evenly without your food sticking.

I would recommend this set to anyone. The price is great and the quality is unbelieveable!

This Calphalon Commercial Hard Anodized 16-Inch Paella Pan with Lid is excellent for use in making paella. There are other paella pans (from Calphalon and other manufacturers) that are available, but they are usually smaller in diameter, and often the lids are sold separately. I have used this paella pan for different recipes for paella, and they all have turned out beautifully. The smaller paella pans are not large enough to contain all the ingredients, whether it is for a paella valenciana or for a seafood paella. This specialty pan is an investment, but I think paella is one of the best dishes to make for a party or for a special dinner.