Customer Reviews:
 Calphalon Commercial Nonstick 10-Inch Stir Fry August 10, 2010
Sergey Latkin (Atlanta, GA USA)
This pan takes a long time to heat up, so preheat it thoroughly on medium/medium-high. After that, it works as expected for such type of pan. This pan, unlike some other Calphalon commercial items, is not hard-anodized on inside. Instead, it has smooth nonstick surface, like some newer "eco" or "enamel" nonstick pans, and requires use of silicone or wooden utensils.
 Top Pan August 6, 2010
D. Ryan (Bay Area, CA)
I've had this pan for about one year, and I use it more than any other pan in my kitchen, used about twice a day. It has a great non-stick surface and has held up very well. I scramble eggs, make hash browns, sir fry, you name it...and it looks as good as when I bought it.
Nonsick works like a charm July 21, 2010
Grumpy Ole' Man (El Cerrito, California USA)
This is the second Calphalon Commercial Nonstick fry pan I have owned and the prior one lasted over 10 years with almost daily use. It was still working but there was some evidence that the nonstick surface was beginning to chip and I did not want to have the material break away into food. The new pan is of an even harder nonstick surface and actually resists sticking even better than the earlier pan. Cooking is a joy with the new pan. One technical note: cook at moderate to low temperatures. The pan cooks quite well at a moderate temperature and is less likely to damage the nonstick surface due to high heat. Browing food at a high termpature as one might undertake in cooking stir fried dishes should be done in a metal well-seasoned pan without a nonstick surface.
Very good and easy to clean July 17, 2010
Lakshmi
I bought this wok in Macys. As an Indian, I fry a lot of vegetables like okra, ivy gourd, potatoes etc. Even though while cooking, the ingredients stick to the wok, the taste is much better than cooking them in a teflon coated pan. I cook both ways and I really found there is a difference in how the end product tastes. Even though the food sticks to the wok, it is absolutely easy to clean. I use the regular scotch brite and a regular detergent. I don't have to scrub. I just put water for a minute, throw away the water and wipe it once with the scrub and you see a clean wok again. I am extremely happy with this purchase. I also use this to make some South Indian dishes which use batters.
The Pan of Your Dreams June 7, 2010
Foodie in Tucson (Tucson, AZ)
This pan is a winner. We usually saute our veggies in olive oil and this pan is perfect for that task. I'm sure that it can be used for other uses too.
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