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Calphalon D1382PB Details info:
The 12-in. Everyday Pan is an all-purpose pan. Use it for searing, browning and sauteing vegetables and meats. It also works well for making paella, jambalaya and all-in-one meals that you can bring right to the table to serve. The 2 loop handles make for easier lifting.Backed by a lifetime warranty, Calphalon's Commercial Hard-Anodized Cookware is made to professional standards, offering the home chef unsurpassed cooking performance, superior construction and lasting durability. Each piece in the Commercial Hard-Anodized line is made of a heavy-gauge aluminum, all-metal construction with the advanced technology of the Cool V stainless handles. The aluminum construction provides superior cooking performance by distributing the heat evenly so there are no hot spots as you cook. And because it's made entirely of metal, each pan can be used in the oven and under the broiler. The hard-anodizing seals the cooking surface, making it stick-resistant and non-reactive to the foods being cooked. The Cool V handles are designed to stay cool on the stovetop, and are balanced with such precision that the pans feel lighter when you pick them up.
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Calphalon D1382PB: - Technical Features and Specs
- Stick- and scratch-resistant surface; dome-shaped hard-anodized lid ideal for moist-heat cooking
- Patented stay-cool cast-stainless-steel handles
- Oven-safe up to 450 degrees F
- Constructed of heavy-gauge hard-anodized aluminum for superior heat conductivity
- Lifetime warranty; made in China
- Item Dimensions: 15 x 13 x 4 inches; 5 pounds
- Brand: Calphalon
- Model: D1382PB
- Product Type: Kitchen
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Customer Reviews
Calphalon D1382PB Review by M. Wong "skb" (NY)
we've had ours for a few years and it has gotten progressively worse as the finish quickly wore off and disappeared, even on the lid which we don't use a lot. Washing it with a soft sponge turns it completely black, and magically, after getting rid of all the blackness, it's back the next day. I shudder to think what amount of metal or other material has gotten into our food-- thoughts that convinced me to finally carry it to the trash can today. That 30 feet of holding it turned my hands black, but I can at least be happy that it won't again. Replacing it with All Clad-- have some of those which get heavy use and haven't let me down.
Calphalon D1382PB Review by streamzxx
We bought this pan a couple of month back. It has hardly been used. Because it sticks. Whatever I cooked with it, everything stick to the bottom. I own more than one capalon pans and pot. This one is the worst so far. Keep away from it. Don't waste your money!
Calphalon D1382PB Review by Trevett (Astoria, Oregon)
I've had this pan for six years now and it wasn't until I really got into cooking a couple years ago, that I realized just how versatile it is. I own All-Clad pans for pan-searing and making sauces, three cast-iron pans for browning and searing, and numerous other pans, but the Calphalon Everyday pan is the one that I reach for the most, because it can handle such a variety of uses and does it so well. The main advantage to it are the flared sides, which allow me to easily handle large sauces that would normally create a mess in a traditional 12-inch frying pan. I frequently use it in place of a wok for stir frying, and it handles browning exceptionally well. Even though it's a 12-inch pan, the flared sides make it act more like a 14 or 15 inch pan due to the extra room, while still taking up only minimal space on the burner.
The pan is made of hard-anodized aluminum, which is a method for making cookware stronger and thicker. Even after hundreds of uses, this pan still looks almost as new as the day I bought it. It is not a no-stick pan, but it does have some lucubration properties and foods do not stick as badly as with other non-stick pans. It cleans up very easily (anodized aluminum is easier to clean than bare aluminum). For tougher stains, I just rub it down with some Bar Keepers Friend� Cleanser & Polish: 12 OZ and everything comes right off. Even after constant use I can spent 10 minutes on it with some Bar Keeper's Friend and get every single stain and smudge off it so it appears brand new.
The conductivity of the pan is excellent. It heats up very quickly, retains heat fairly well, and goes right into the oven. The lid of the pan has a secure fit to prevent heat loss. The pan is not too heavy, but is very sturdy and well made. I don't have any dents or scratches on it despite banging it around in my cabinets for years.
I still love my cast iron for searing steaks and cooking bacon, and my All-Clad stainless for sauces and rouxs, but for everything else, I turn to the Calphalon Everyday.
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