Calphalon Commercial Hard-Anodized 9-Inch, 2-Quart Chef's Skillet with Lid

My Favorite Calphalon Pan
I use both the Calphalon Commercial Nonstick and Calphalon Commercial Hard Anodized in my kitchen. Of the high end cookware I've explored Calphalon Commercial is my favorite line. Both the hard anodized and non stick variety are very easy to clean. Even burnt on messes clean up relatively easily. These pans are nearly industructable too. You can even place the hard anodized line in the oven at reasonably high temperatures according to the manual. For most work I prefer the hard anodized line although for items such as crepes or frying the non stick variety might be better.
The pan advertised here "Calphalon Commercial Hard Anodized Collector's Edition 9-Inch, 2-Quart Chef's Skillet with lid" is my favorite pan. I use it all the time. The flat bottom wok description is excellent. I use this pan for so many cooking tasks. The pan is not nonstick and is safe for all types of cooking utensils. The pan is very easy to clean and tough messes can be soaked and...

Lightweight & versatile, a great bargain
You rarely find Calphalon at a deep discount so I decided to try this little pan out. I own most of the Professional Hard Anodized cookware. This pan is lightweight, easy to handle and maneuver over the stove. It heats evenly on my gas stove. It's best to use the lowest flame setting when using over gas because it also heats rapidly.

Generally, I like the size, weight and ease of use. The cover also fits other pans I have. Cleaning is a breeze but I recommend to anyone who doesn't have a lot of experience with Calphalon to read up on the cooking and cleaning suggestions that come with your pan. This pan is NOT non-stick but if you use as directed, this hard-anodized pan will not stick and will definitely be easier to clean.

While the Cool-V handle does stay cool during cooking, it seems to get in the way. The handle curves higher on the stove than I'm used to and I've accidently hit it a few times when adding food to the pan or working around the stove. The pan is also lighter...

Small but useful and a great value
Cooking has been my hobby now for more years than I care to admit. Unlike many folks, I do not think everything in the kitchen must match. So I don't have a matching set of cookware. I have tried about everything, and for various reasons, my cookware collection has evolved into a mixture of things I really like to use: Calphalon Hard Anodized, tin lined French copper, Le Creset, and the one essential of all, the cast iron skillet.

This particular pan I bought simply because it was so [inexpensive]. I could not visualize a 2 Qt. Chef's skillet. It turned out to be slightly larger than I feared, but somewhat smaller than I had hoped. I think it is best to describe this pan as an improved 8" omlette pan, ie. higher sloped sides with a lid.

My most used pans are: #1, my 12" cast iron skillet; #2, my 6 1/2 Qt. Calphalon Stock Pot with Pasta Basket; and coming in at #3, surprisingly, this little Calphalon Hard Anodized 2 qt. chef's skillet.

I do not use it for making any...

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