Calphalon Signature Hard Anodized Nonstick Covered Everyday Chef Pan, 12", Black

I've been looking for some smaller sauce pans to cook white rice as my current pans are getting a little old. Although expensive, this pan has surpassed my expectations in that it handles smaller portions nicely and doesn't seem to have the issue with oozing water while on simmer. That will save time and money cleaning/replacing stove reflector bowls to say the least. Highly recommended even at a slightly high price.

Si bien es un poco pesado y para estufas pequeñas puede ser un poco estorboso para usar con otras ollas o sartenes, es excelente, no uso nada de aceite, la tapa embona perfectamente y se puede usar para hornear tartas, es fácil de lavar (lo hago a mano y con una esponja que no dañe la superficie , sin embargo no se raya con tanta facilidad como los de Teflon) vale la pena definitivamente.

I love this pot. It’s very nicely weighted, even heat. It’s strong and sturdy It says you can use metal utensils with this pot however I would not do that. I use either wood or silicone. Always better safe than sorry. I just think metal over time will scratch anything

I like cooking in this pan as nothing sticks. Eggs and pancake cook perfect. What i did not like is that its handles get hot while cooking.

I love this pan, and Calphalon pans in general. I have six—8”, 10”, and 12” sizes, two of these pans are almost 30 year old; they’re well-seasoned and still look very nice. I do, however, take excellent care of all of my cookware. The Everyday pan is convenient because of the two short handles. Not as heavy as the 12” Unison or the 12” Signature pans. I bought the Everyday Pan because of the great price. It was labeled as ‘used,’ but only the box was very slightly damaged. As was described, the pan was in excellent, never-used condition. A great buy at $45.99, and I would buy from that seller again. The Everyday pan heats evenly and cleans up nicely. I do not put my Calphalon pans in the dishwasher because they do clean up very easily. I’ve only used the pan twice, so far—a cheesy cream-sauce shrimp and spinach bow-tie pasta dish, and a stir-fry variation of a Filipino pancit (like lo mein) dish. They cooked up excellently with even heat distribution, no sticking, no burning. I like that I could place the pan on a hot plate/trivet directly on the dining table and serve the meal from the pan. It works and looks very nicely as a serving container without a long awkward handle in the way.