Calphalon Commercial Nonstick 10-Inch Omelette Pan

I ruined the nonstick finish on a Calphalon pan by putting it into the dishwasher. The directions say to wash by hand and I ignored it.


Excellent omelette pan   August 7, 2003
 4 out of 4 found this review helpful

I've used this pan an average of 3-4 times a week for the past three years. All the positives of a typical Calphalon pan are there: even heating, excellent heat retention (definitely important on electric stoves), and especially durability - I've had a few non-stick pans destroyed by regular use in previous years, but this one has survived quite well.

I've occasionally used it for high-heat applications (mostly searing meat/seafoods), and that more than anything has probably contributed to the non-stick surface being somewhat visually deteriorated - it looks "thinner" than before. I haven't noticed any significant decrease in performance, however - it seems to perform as "non-stickily" as ever, and still a snap to clean. Like most non-sticks, this pan is mostly intended for lower-heat foods like omelettes, pancakes, etc. and certainly should not go in the oven for pan-roasting (even though it's advertised as "oven-safe up to 450 degrees"). It still performs well at higher temperatures, but hard-anodized or stainless steel are really better suited for searing, sautéing, etc. - you can get them as hot as you want, they can go in the oven, and they'll produce better fond (would recommend All-Clad or Calphalon's hard-anodized or Tri-Ply lines).

That said, I think I've used this pan more frequently than any other over the past few years. This was my first "serious" pan and, like most buyers, I was somewhat worried about the price at first, but it has been well worth it. Take care of it and it should last a long time.


A Good Pan Overall   February 10, 2003
 2 out of 2 found this review helpful

I've owned the pan for a year or so. It heats evenly, the weight is good and it cooks very well. As was mentioned in previous reviews, the non stick coating is not as durable as I would have liked.

I use this pan for eggs, pancakes and an ocassional fish filet. I use plastic and wood utensils on it and clean it according to manufacturer's specifications. The non stick coating is still showing a good bit of wear.

Other than that, I've been very happy with this pan.


Not bad for the money, although there is better   December 1, 2002
 10 out of 11 found this review helpful

I've heard some complain that their nonstick surface did not last as long as they would have liked, or that it actually became sticky. Those reading should know that you should only use a nonstick pan for cooking things that require it, like; omlettes, eggs, pancakes, etc. For sautés and normal cooking, you should have another regular (i.e. not a nonstick type) pan. This will ensure that your nonstick pan will last a very long time because you will not be prematurely wearing it down by using it for cooking it was not made for. Sautés cook much better on a regular pan anyway. You should only use plastic or wood utensils on it, never metal. Also, nonstick pans are NOT dishwasher safe! Dishwashers will damage the nonstick surface! Wash your nonstick with a soft sponge and soapy water only.

This pan performs well for the money however, in the same price range, you may want to consider the Emerilware nonstick pan which also uses an anodized aluminium shell like this Calphalon, but has in my opinion, a better non stick surface.

Higher up, the All Clad branded pan is going to be more durable because it is made out of stainless steel with an aluminium core inside the stainless steel. This gives you the great durability of stainless steel as well as the heat transmission of aluminium. The only thing is that All Clad is a much higher cost and the performance of anodized aluminium pans is basically equal in practice.