🍳 Combo Set: Calphalon Signature Hard-Anodized Nonstick Fry Pans - 8-Inch & 10-Inch Review

This is a good solid solid pan with excellent nonstick properties. BUT. I was disappointed to see that this isn't a "real" 12" pan. While the outside diameter is just over 12 inches, the inside diameter is only about 8.5 inches, the same as some of my current 10" ones. Pans. In. When ordering a 12" pan, like most here, I expect it to be about 10" inside diameter, or at least 9.5" so I can cook a lot of food in it. Otherwise, it's better if you to cook, just use a 10" pot of a similar diameter…

I've only had one for a few weeks. My years of experience with Calphalon has been excellent. I have an 8" Unison Slip Pan that's maybe 8 or 9 years old and it still cooks great, although over time it starts to shed bits of itself in the food like a nonstick coating does. My brand new 8 inch pan (which cooks well, don't get me wrong) already has four deep scratches on the nonstick surface. We only make eggs in this thing, and it was supposed to hold metal utensils anyway. I should note that I'm…

Have you seen all those TV commercials where cheese is set on fire in a pan and instantly flakes off or eggs are rolled in a pan with no added oil as if they were on skates? Well, these aren't those frying pans. If you want that kind of nonstick performance, you need to buy one of those pans, not this one. From what I've seen and read, the non-stick properties that they exhibit in these pans have a very short lifespan. But for these pans there is no such period. The non-stick coating is better…

I'm a YouTube chef and have cooked many over the past 30 years. I was looking for professional nonstick cookware and realized that nonstick pots/pans were going to have a very short lifespan anyway. Personally, the ALL-Clad and Langostina professional pots/pans have always served me well and I've never had a problem with chopsticks. It needs to be learned and is pretty easy once you know how to use stainless steel. But some foods simply require a delicate touch, which is where nonstick cookware

My experience with non-stick pans is rather limited. I've always had crappy teflon pans that you buy in kits at discount stores and they were always lightweight aluminum and the coating was bound to start peeling off after a year or so, even with good care. My mom bought me a GreenPan as a gift, which seemed much more durable, had better weight and balance, but lost quite a bit of its non-stick properties after about 5 years. I've also used some seasoned cast iron for boiling eggs, but they…