Average Rating: 
Rating:  - Makes Favorite Recipes Even Better
I make a mean Chicken Marsala. We usually make extra up to last several dinners and I always need to use two skillets before getting the Calphalon Commercial Hard-Anodized 12-Inch Everyday Pan with Cover. This is large enough to accomodate six large boneless chicken breasts that are butterflied. All the meat surface is in contact with the pan at once. And all of the pan bottom heats at an even heat! It works fine when deglacing with Marsala and because of the extra surface area, the liquid reduces quickly.
To be honest, I've always been partial to All Clad over Calphalon. I've owned a few of the Calphalon "Everyday Essentials" stuff which I didn't particularly care for. In the 40 years as a home cook (where, YES, I DO crack eggs on the edge of omellete pans - LOL) I find the Calphalon COMMERCIAL, HARD ANODIZED line the equal or better of certain lines of All Clad.
We got this as a Gold Box item on Amazon.com at a fantastic price (about the price of two Chicken Marsala dinners at a local Italian restaraunt).
Rating: - I LOVE this pan!
It does everything, heats evenly, is a snatch to wash, and looks great. I tend to cook a great deal of one-dish meals (primarily from Pillsbury's one-dish meal cookbook), and found that my standard set of pans didn't cut it in terms of holding capacity. I also am just getting into stir-frying, so the wok-like attributes of this pan especially appealed to me. I was a little hesitant after reading one review about discoloration from tomato-based dishes, but tonight I made a recipe with chopped tomatoes as a primary ingredient and didn't find a problem; this may apply just to pasta sauces and very rich, tomato-based dishes. I did follow the suggestions and heat my pan slowly initially, and found that bringing liquids to a boil thereafter was simply a matter of adjusting (raising) the heat incrementally until things began to bubble nicely. While this is lighter than the 8-qt stock pot that I already have, I find that convenient in terms of handling (since I tend to drain a majority of the meats that I brown) and cleaning. I'm so sold, I'm planning on buying the 8-piece calphalon set in the near future. The calphalon pieces I already own are so well-made and durable, I'm sure that the investment will result in years of enjoyment.
Rating: - Top-quality beauty has a million uses, and a few issues...
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!
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