Calphalon Commercial Hard-Anodized 7-Piece Cookware Set
Calphalon Commercial Hard-Anodized 7-Piece Cookware Set
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Product Details
- Amazon Sales Rank: #187836 in Kitchen & Housewares
- Brand: Calphalon
- Model: DS0207
- Dimensions: 9.30" h x 17.20" w x 23.90" l, 19.50 pounds
Features
- Set includes a 10-inch omelet pan; a 2-1/2-quart saucepan with lid; a 4-quart chef's pan with lid; and an 8-quart stock pot with lid
- Made of heavy-gauge, hard-anodized aluminum with stick-resistant finish
- Stay-cool handles
- Hand wash with warm water and cleaner; oven- and broiler-safe
- Lifetime warranty
Editorial Reviews
Amazon.com Review
This seven-piece cookware set is deluxe: it outfits a kitchen for a lifetime of essential cooking needs. The virtues of Calphalon's anodized aluminum are highly praised among cooks: even heat distribution, stick-resistant surfaces, quick heating and cooling, durable construction, and attractive design. The set includes one fry pan (or omelet pan, as Calphalon calls them); one lidded saucepan, perfect for making a variety of sauces, simmering side dishes, or cooking small batches of soup; an 8-quart lidded stockpot that will handle the gamut from pasta to soup to corn; and a true gem, a chef's pan, great for everyday cooking and effectively blends the functions of sauté pan and saucepan. The details of these pots make them especially satisfying to use: riveted stainless-steel handles are sturdy and stay cool while cooking, lids fit easily and seal in juices, the stick-resistant finish means you need only use a minimum amount of oil, and the pans are all safe for the oven and broiler. Care for these pans with consideration for the long, useful life they offer: always wash them by hand with mild cleaners. --Sherry Smith
What's in the Box
10-inch omelet pan; 2-1/2-quart saucepan with lid; 4-quart chef's pan with lid; 8-quart stock pot with lid
Customer Reviews
Great pots, good selection
I have a lot of Calphalon in my kitchen- it's all I use on the stovetop aside from a couple of cast iron skillets, a wok, and a really big stainless stockpot.
But it's the Calphalon that handle the bulk of the day to day cooking. As others have noted, they're tough, and they have great heat conductivity. This set is pretty close to what I'd buy for starters, too; it comes pretty close to what I have hanging over the stove right now.
One caveat if you're not familiar with Calphalon: The anodized coating is super hard, but the typical alkaline detergents used in dishwashers will damage it. You have to hand scrub your Calphalon, or find a ph-neutral detergent.
Essential for both home and professional cooks
I purchased this set for my first apartment as a cooking enthusiast. I am now attending culinary school and every pot and pan looks as perfect as the day I bought them, even with constant heavy-duty use.
In regards to other reviewers who have complained about food sticking to the pan: the pans must be preheated to an appropriate tempurature for the food you are cooking; or don't move food around in the pan before it's "set". With proper cooking technique you will have no problems, food will slide right off the pan.
The main reason I chose the hard anodized is for its quick, even heating and durability, perfect for searing and finishing in the oven or broiler. The material is thick, won't warp in a 500 degree oven, and doesn't need any special utensils. And I don't have to worry about cleaning baked on grease - soaking the pan shortly in soapy water takes care of it.
Clean up is simple - these are much easier to get squeaky clean than any of the numerous stainless steel and copper pans I have. Once in a while I use Dormond cleaner to keep the black finish dark and satiny.
My only complaint is that Calphalon no longer makes skillets (or omelette pans as they call them) without a nonstick finish. I recently purchased the Calphalon One infused anodized skillet and have not used it long enough to test its durability, but its the next best thing.
excellent
easy to clean, even heat with no hot spots, looks good with very little effort. couldn't ask for more.
Important thoughts on Calphalon Hard AnodizedFirst, it is important to note that hard anodized cookware is NOT a coating...it is an intregal part of the cooking surface...hence it does not wear off. In terms of conductivity; which is the degree to which heat is transferred through the cooking surface, copper traditionally ranks the best. Copper is followed by aluminum, stainless steel and cast-iron. If looks are an important consideration in your cookware choice, then stainless steel with a layering of copper might be your best bet. Cast-Iron heats slowly but retains it's heat very well. It is excellent for casseroles and the like. Copper is great too, but it is very, very expensive and has the drawback of reacting with acidic-based sauces. Aluminum has this same problem. However, hard-anodized aluminum removes this roadblock to cookware nirvana. Which makes Calphalon such an important tool for your kitchen.
I have 14 separate pieces of Calphalon in my collection. So I guess I "walk the walk"....As much as I respect All-Clad and Le Creuset; Calphalon Professional and Calphalon Commercial are the best, most versatile sets of cookware, in my opinion. Much for the same reason most professional cooks use gas ranges as opposed to electric ranges, would be the main argument as to why Calphalon is such a superior product over less expensive variants. It is important to have direct heat control to turn out exceptionally finished product on a consistent basis. Obviously, the expense of a set of cookware reflects to a degree the ability maintain control over heat....On the other hand, it is still very value-priced, compared to some other well known and more expensive competitors. I think the main reason for this is simply that even cookware follows "asthetic trends" and this might be one small area where Calphalon lags behind. Nothing beats the beauty of highly polished stainless steel cookware hanging from your kitchen ceilings... except maybe copper! But if you are more interested in cooking performance as opposed to how the cookware looks, you would be hard pressed to find a better value.
...just bear in mind that Calphalon is "stick-resistant" as opposed to "non-stick". This is actually good. And necessary. This is because it is important for foods to brown properly. Not to "seal in the juices", so to speak. That is a misnomer. Juices are not "sealed in" as a result of browning. What browning serves to do, besides giving a great appearance to the food, is to carmelize the base. This, in turn, enriches the taste of the finished product. And it would stand to mean that any deglazing that's done for sauces afterwards would also impart an added richness of flavor. Both Calphlon Commercial and Professional Cookware do this particularly well.
Much as there are many sound reasons as to why an oven chicken roaster is shaped oval or why a good braising pan does not have gently sloping sides; it is also important to note that with whatever you decide to roll into your kitchen with, it should most importantly reflect what you are trying to accomplish once you walk in there.
Thanks and hope this review was helpful....
Calphalon Pans are Addictive!My first Calphalon item, a 1-quart sauté pan w/cover, was a housewarming gift from a French friend. Next, I bought a starter set with assorted pieces. Since then, I have never used any other brand of cookware because the Calphalon Commercial Hard-Anodized pots and pans are so wonderful for cooking. I have added many pieces over the years, including the newer Calphalon Commercial nonstick brand (which I prefer for omelet/fry pans).
This Calphalon Hard-Anodized set is a perfect starter set and is a good value. I use my 2-1/2-quart saucepan more than any other pan. (Later, you may wish to add the Calphalon double boiler insert and/or universal steamer insert for use in this pan.) The 10-inch omelet/fry pan is a good size for two-to-three servings of eggs. The 8-quart stockpot is great for cooking pasta (and you will want to buy the Calphalon 8-quart pasta insert), boiling corn, simmering stock, or making soup. The 4-quart chef's pan with lid (which I do not use that often) would make a good casserole pan. This set is a good way to begin your own Calphalon collection or to give as a gift.
