🍳 Calphalon Classic 5-Quart Sauté Pan: Nonstick, Hard-Anodized with Cover Review

The lid cracked as the spinach wilted. There wasn't a big temperature change that caused it. I lifted the lid to stir the spinach, but the lid broke and fell into the pan. Really dangerous. I was really put off by this skillet style.

Bought a complete set of 8 pans/pots. I hand wash them every time. Excellent skillets if it weren't for the rivets. Food sticks terribly to rivets. I end up using a non-scratch cleaning sponge which will reduce its lifespan over time I'm sure. I'm looking for a kit without rivets.

This grill has one major flaw - when the lid is on it doesn't close fully! The spout and the lid are designed in such a way that there is a gap between the lid and the wall of the pan on both spouts. There is no such thing as "cover tightly and let simmer” – this pot cannot do that! I suppose it's fine for pasta, but not so much for a dutch oven. I am very disappointed with it and am sending it back.

Calfalon is beautiful. It's lightweight, warms evenly, is easy to clean and looks great. But this has to be their most basic model, and the problem with them is in the handles. They're short and chunky, heat up very quickly, and chain to the pans in a very easy way, which can present a cleaning issue in some cases. For example, Tramontina and ScanPan solve all these problems. Rivets don't go through pallets. Grip heating is solved in both cases with either a non-metal grip (ScanPan) or simply…

First off, many reviews for this pan seem to relate to the set or other products. I prefer SPECIFIC reviews of the item for sale. I have been using and loving Calfalon for over 20 years. I should have known that the price of this pan is too low for a quality Calphalon pan. I don't know if it's a poor quality line or a defective pan or something else. This pan is heated unevenly. Cooking bacon gives me half burned and half barely cooked. I have to keep a constant eye on everything I'm cooking…

The only reason I have to buy these pans is because of my brother in law. He ruined my other pans by not following the directions. These are the rules for any nonstick pan you want to keep nonstick. 1) No strong heat! These pans work very well on low to medium power. Even preheating these pans at high heat will warp the metal and damage the non-stick coating. 2) HAND WASH ONLY! Dishwasher detergents contain caustic substances that will attack some metals and destroy non-stick coatings. 3) NO…

is good, this pan looks great using hard anodized pans. However, I couldn't even use mine! I've washed my hands in warm soapy water 4 <FOUR!> times, even once with a nylon sponge, and black spots still appear on the towel I use to wipe the pan. I can only assume that this black substance will soak into the food I cook in this pan, which is why I haven't used it at the moment. Is there anyone else who has experienced the same thing? I would like the manufacturer to help me with this. What…