Calphalon Professional Hard-Anodized 10-Inch Omelet Pan
by Calphalon
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Product Summary
Manufacturer: CalphalonBrand: Calphalon
Model: G1390HC
Product features:
- Shallow, slope-sided pan designed to cook and fold omelets
- Heavy aluminum, with thick bottom to heat evenly, quickly
- Anodized for hardness and stick resistance
- Riveted, chrome-plated, cast-iron handle is oven-safe
- Hand wash with mild detergent and scour with plastic or nylon scrubber
- Calphalon Professional Hard Anodized Fondue Set with 6 Forks
- Calphalon Stainless Steel Large Spoon
- Calphalon Professional Hard Anodized 14-Inch Small Commercial Roaster
- Calphalon Stainless Steel Large Spatula
- Calphalon Stainless-Steel Ladle
Kitchen and Housewares Reviews of Calphalon Professional Hard-Anodized 10-Inch Omelet Pan
Customer Review: The one most critical kitchen item to own
Summary: 5 Stars
This pan will last FOREVER if you treat it with respect and care, which means, don't put it through the dishwasher. I've owned mine for 10 years and it's still going strong. I use it for EVERYTHING. It's superb for going from stovetop to oven for fritatas and German apple pancakes. Yes, it weighs a ton, but it's heavy for a reason. Its heat-conducting capability is unsurpassed. Don't settle for any of the other Calphalon lines, particularly the nonstick ones, unless you're too impatient to heat the pan properly and you're willing to pay the price of a new pan every few or several years to compensate for your impatience. Sticking can be avoided by following simple directions: heat the pan first, then add oil or butter, and allow the oil or butter to heat to the proper temperature before adding food (which should also be at or near room temperature, or at least slightly warmed--not fresh from the 'fridge).If you follow the heating directions correctly, thereby avoiding sticking, cleanup is not difficult either. Because the pan is hard-anodized, not nonstick, you can be a little tougher on it should you need to remove any baked-on grease. Sometimes a little Ajax or Comet comes in handy.
The lid of the 5-quart Dutch oven fits this pan perfectly as well. Next to this pan, all you really need is a good saucepan (I own the 2-quart one), a smaller one (such as the 1-quart), and a good, large pot such as the 5-quart Dutch oven. Because the pan is hard-anodized, metal utensils won't damage the surface.
I strongly recommend purchasing the Calphalon Suede Pan Handler accessory to accompany this pan. The handle DOES get VERY hot, and the suede pan handler is much easier to use than a cumbersome and not-as-effective potholder.
Description of Calphalon Professional Hard-Anodized 10-Inch Omelet Pan
Omelets, whether firm country-style or tender French, must be cooked quickly and folded in the pan. A classic omelet pan, therefore, is thick-bottomed for rapid, even heating and shallow with steeply sloped sides so omelets can be rolled easily against them. This pan qualifies on all counts, and it's ideal for sautéing and searing, also. Though it's not nonstick like some Calphalon cookware lines, the pan is anodized for stick-resistance as well as hardness. Metal utensils won't harm the surface. For that no-nonsense, commercial-kitchen look, Calphalon's Professional Hard-Anodized cookware wears a matte finish. Chrome-plated, cast-iron handles are triple-riveted for durability and balance but require potholders. Holes in the handles facilitate hanging on a hook or peg. Made of heavy-gauge aluminum, pans cook without hot spots or warping. Lifetime warranty against defects. --Fred BrackAll Pans
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