Customer Reviews:
 Awesome pan July 7, 2010
Julie (Houston, TX)
I have had this pan for at least 2 years now and I use it for everything. Even using it for stir frying instead of my wok. I can't imagine living without this pan. One thing to know - Calphalon (not the non-stick) really does not stick much. You have to heat the pan first, then add oil, then your food. If you add oil to the pan cold, the *oil* will burn on the pan and then everything will stick to the burned on oil. To fix this you have to really scrub the burned on oil off. Calphalon used to make a cleaner (don't know if they still do) or you can use bon ami or some such thing. If you use the pan properly, add a little oil when the pan is hot, then it is a breeze to use and to clean. This is an amazing pan at an incredible price. I've given a bunch as gifts.
Excellent pan! June 30, 2010
Tony (Albany, NY United States)
Calling this an everyday pan is a very accurate description! I definitely don't consider myself anything more than a casual cook, but pretty much anything I need to make on the stove goes in this pan. It is fairly deep for the size and has excellent heating qualities (very even). This is definitely one of my favorites pots, and for good reason!
Buy This Pan June 10, 2010
Glen Marshall (Berwyn, PA USA)
1 out of 1 found this review helpful
We got our first Calphalon Commercial Hard-Anodized 12-Inch Everyday Pan in 2003, as one of the Amazon daily specials. It has proven to be the most often used pan in the cupboard. It has been more than worth the price. Buy one for yourself.
I noticed that some reviewers comment that this is not a non-stick pan. While that's true, I've never had any difficulty cleaning it. A souring pad is needed sometimes, but using enough oil -- a tablespoon of olive oil, for instance -- is the key.
Don't make the mistake of letting the pan overheat. I did, and the pan is now slightly warped on the bottom and does not sit flat on my glass cooktop. So I just bought another one today. The first pan is still useful in the oven.
Great Pan May 26, 2010
Scott Rubin (New York, NY)
I've had a lot of pans, but they always have problems. They don't season properly. They don't have lids, so recipes that require putting on a lid are difficult. They stick. They get uncleanable stuff on the bottom and inside of the pan. I had enough, so I went looking for a quality pan. The reviews on this were a little mixed, but I took a shot.
It was a good bet. This pan is awesome. I put a tiny bit of olive oil in this thing, put the flame slightly below medium, and it's ready to rock and roll. It cooks everything awesomely. Chicken, vegetables, curry, tacos, it's all good. Truly lives up to its name as an every day pan.
 This Pan Sticks All the Time May 20, 2010
Bill (Illinois)
I bought this pan because it was supposed to be a surface that would not stick to food. The exact opposite is true. It sticks to everything. Don't even think about frying eggs or making an omelet.
I thought maybe the pan would work better if I reduced the heat. It didn't.
This pan was not cheap. I thought I was getting what I wanted. I almost never use this pan anymore. I tried frying sausage patties. I thought I would need a chisel to get them out of the pan.
I would not recommend this pan to anyone. It is awful.
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