Calphalon Commercial Hard-Anodized 12-Inch Everyday Pan with Lid

Does anyone who purchased this pan have any cooking skills whatsoever??!!
Apparently not.

First, Hard-Anodized does NOT mean *non-stick*! Get it? No? I'll try again:

a) Teflon is the material used with "non-stick" cookware.
b) This pan does NOT contain Teflon.
c) Consequently---this is NOT a non-stick pan!

Got it now?

Second, if you got that then you must be wondering what is meant by "hard-anodized"? Well, focus on the anodized part, as "hard" in this context is just a superfluous adjective.

Anodizing (in this context) is an electro-chemical process by which Aluminum is made *hardER*. Aluminum by its nature is a *soft* metal, easily bent, dented and nicked. For example, note how easily a soda can is crushed--by your bare hands. A steel or iron can cannot be so easily crushed.

So, if cookware is made of aluminum, if it is to be used in a commercial or quality cooking situation--which means it must be durable, then it needs to be hardened---in otherwise "anodized"! Anodizing also resists corrosion, note the **instructions** state not to use the pan with acidic foods, such as tomatoes, etc. I would imagine that means lemon juice as well. Doing so will cause the pan to *begin* to corrode. Over time the situation will worsen and worsen.

Second, I presume your next question is, well if the pan isn't non-stick, then what's the point of using a "hard-anodized" aluminum pan when the foods will stick?

Well, the use of such a pan and Calphalon cookware in specific is to replace **Cast-Iron** cookware. Cast-Iron has excellent cooking features, such as its ability to absorb and retain heat; to conduct and transfer heat in an even fashion. One major drawback is that it is HEAVY and requires special maintenance care; another is the retention of flavors, as well as others.

Calphalon "hard-anodized" aluminum cookware provides much (though not all) of the benefits of cast-iron w/o certain of its drawbacks. Calphalon being aluminum is relatively lightweight compared to cast-iron. Yet, it retains and distributes heat in a fashion similar to cast-iron. Cast-iron will retain heat much longer, but Calphalon retains heat long enough for a good cook or chef's use. Cast-iron takes a LONG time to reach cooking temperature. Calphalon reaches cooking temperature MUCH quicker.

There are other comparisons, positive and negative with regard to cast-iron vs anodized aluminum. I won't continue, as you all s/b getting the drift.

So, if one wants an alternative to cast-iron and/or want to replace their *high-quality* stainless steel pans with something akin to cast-iron W/O many of the negatives of cast-iron---THEN Calphalon is a VERY GOOD choice.

One thing *both* cast-iron AND Calphalon's anodized aluminum both share is the *need* to be ****seasoned****!!!!!!

Food using both cast-iron and Calphalon WILL stick UNTIL the pans are fully seasoned. Cast-Iron takes quite some time to become *seasoned*. Calphalon takes less time, but still **some** time. You MUST use the pans heavily for the first 1 to 2 months in order for the pan to become seasoned. Here is a link to instructions for seasoning a cast-iron pan, the principles are the same for your Calphalon Everyday pan. Note, a well-seasoned cast-iron or Calphalon pan cook with similar non-stick properties of a 'Teflon coated non-stick' pan, but with none of the negatives of Teflon; but with many superior cooking properties.

JFYI, another negative of cast-iron is that it will rust if left wet. Your anodized aluminum pan will not.

So, in a nutshell Calphalon is intended for people who previously KNOW their way around a kitchen, and are familiar with cast-iron and quality cookware in general; and/or for those whose habit is to READ the freaking instructions!!!

Unfortunately, for many, the popularity and resultant high volume sales and *model* changeovers allows much of Calphalon's wares to be heavily discounted. Normally, quality cookware is rather expensive which precludes such wares from falling into the hands of those less knowledgeable and skillful.

If you bought this pan to cook Hamburber Helper you've wasted your money. It's like buying a Corvette for someone who doesn't have a drivers license, doesn't know how to drive and can't read a map!

Very versitile! I use it daily! Perfect for large meals (we have 6 mouths to feed). Great for browning.

Great size for many cooking needs. We are a family of two. Do alot of stir fry, browning, sauteing. Seldom need the lid.

I love this pan, I've had it now for several years and its really stood up to my frequent use and occaisional abuse. It really can be used for almost anything. The handles can get a smidge hot but thats what potholders are for. Cleanup is a breeze, I just pour a bit of water in the still-hot pan when I'm done and when dinner is over just a few wipes with the sponge and its good to go. While it isn't completely non-stick, thats a good thing since you can get a decent sear on meat with it.

After reading and following instructions for first-time use, I attempted a large cheese omlette for my family.. What a disaster!!! Not only could I not get it loose to fold it over, I had to pry it out in pieces. The omlette ended up being a scramble. To get the pan clean, had to soak it in hot water, then use scouring powder and a Scotch-brite pad. I'm giving it to Goodwill...