| Update your kitchen with this handsome nine-piece cookware set from Calphalon. The charcoal-gray matte finish of the Commercial Hard-Anodized series not only looks sophisticated but is impressive in performance: it sears meats over medium heat, cooks evenly, and stays stick-resistant without having a nonstick finish that can eventually peel. Moreover, hard-anodized pots and pans are safe to use with metal utensils and under the broiler. Riveted on for strength, the stainless-steel Cool V handles stay cool during stovetop cooking and are oven-safe, as are the lids. Covering all the basics, this set consists of a 2-1/2-quart covered shallow saucepan; 8-, 10-, and 12-inch open skillets; and 3- and 7-quart covered chef's casseroles. The lid on the larger casserole is domed to send moisture and flavors back into the pot for succulent meat dishes. You'll find low to medium heat is the best temperature range for this fast-heating cookware. After use, wash by hand. Though it's still covered by a lifetime warranty, Calphalon discontinued the Commercial Hard-Anodized line in 2004 and replaced it with Calphalon One Infused Anodized. --Ann Bieri What's in the Box
9-piece cookware set. The set consists of: 2-1/2-quart covered shallow saucepan; 8-, 10-, and 12-inch open skillets; 3- and 7-quart covered chef's casseroles. 9 pieces total. |
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 Great value - watch for price fluctuations |
| Review Date: August 7, 2005 |
| Reviewer: Joseph Wyckoff, San Antonio, TX |
| I got this set for what I consider a steal. The price has been fluctuating a bit, and if you hit it at the right time you can get them for an outstanding price. Just like all the other hard annodized cookware I have bought from amazon, I LOVE these pans! I have now converted nearly all of my cookware to this line, and highly reccommend it to anyone who wants to become a better cook. If you read other reviews, people complain about sticking. YES, food does adhere to the pans while cooking, but when it is done, the food releases from the surface. If you burn the food, do like Emeril says, and use the knobs on your stove. It does take some time and patience to rid yourself of the habits of teflon pans, but the food is so much tastier - I have never made better gravy in my life than since I switched cookware. This is a great starter set, and has most of the pans that you'll need. I would say that the average cook could get around 75% of their cooking done with this set. Have some patience, and I am sure you'll be pleased with the results. |
Great deal, great pots/pans!
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| Review Date: July 28, 2005 |
| Reviewer: Steve P. Cotter, Madison, WI USA |
| First, I would like to say to watch the price of these after you buy them - the price varies a lot and you might be able to improve your deal with a refund. Anyway, these are great! They conduct heat much better than any other pot/pan I have used. There is some adjustment if you are used to Teflon - they do stick a bit more. With that said, they don't give you cancer as many now suspect Teflon does, they are oven safe, and you can use metal utensils. A scotch-brite pad is safe to use (according to manufacturer's instructions) and will restore the pans to their new condition with little effort. There are some other tips for minimizing stick included in the instructions. Machine washing is not recommended. Also, remember that since the tops for these pans are metal, they may get very hot and require a potholder for removal. The handles on the pans themselves, however, generally stay cool enough to touch. |
Grab 'Em While You Can
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| Review Date: July 2, 2007 |
| Reviewer: J. S. Green, |
This cookware is not produced any more, and this 9 piece set is great for general cooking. This line was replaced with the "Calphalon One" line; I own a pan of this line, and I prefer the older models. This 9 piece set was the foundation of my entire cookware collection. Some I got at closeout, some on E-bay used.
Food sticks to the pans until it forms a crust, at which time it releases and you can turn it over. This is quite different from nonstick pans. Also, you have to use a bit less heat. If you want food to come out before it is cooked on the bottom, get a non-stick pan instead.
Cleanup is with water only in general, Comet if some stains are dug in. Cooks should become familiar with "deglazing" the pans using wine, which always works great. I use this when I have cooked cheese into the pan, or such events. It is rarely needed.
I use the smallest fry pan every morning to cook eggs, and they work just fine with a bit of light olive oil. You must use some oil to make these pans work - they are different from nonstick pans. However, I love the fact that I can use stainless steel utensils.
The largest pan is great for saute, and I use it for this purpose a lot. Part of the recipe is to use wine for a sauce, which deglazes the pan at the same time, so clean up is a snap for this dish.
When stacking, it is advisable to put a paper towel between pans, since just about the only thing that will take off the Anodized coating is contact with other anodized cookware. |
Amazing performance
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| Review Date: July 13, 2005 |
| Reviewer: Johnner, |
I bought this set because our Calph. nonstick pans were starting to wear. I was leery after reading some online reviews stating that food stuck to the pans and were hard to clean. They are handwash only but that didn't bother me.
I've tried to use the pans as much as possible and I have been amazed at the difference really good cookware can make. They are easy to clean, withstands metal utensils, do not react with acidic foods and heat quickly and evenly. They are even ovenproof.
So far I have not needed anything more than a dishcloth to keep them near-new clean. |
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