Calphalon D1382PB Commercial Hard-Anodized 12-Inch Everyday Pan with Lid

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Calphalon D1382PB Commercial Hard-Anodized 12-Inch Everyday Pan with Lid
paella pan for CHECK NOW!! CHEAPEST ONLINE BLACK FRIDAY DEALS 2011 !!!...

Calphalon D1382PB Commercial Hard-Anodized 12-Inch Everyday Pan with Lid paella pan for CHEAPEST HOT PRODUCT ON LINE BLACK FRIDAY DEALS 2011... Accessory for.. Calphalon D1382PB Commercial Hard-Anodized 12-Inch Everyday Pan with Lid paella pan cheapest deals price black friday's deals and discount Calphalon D1382PB Commercial Hard-Anodized 12-Inch Everyday Pan with Lid OverviewsThe 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..../ Calphalon D1382PB Commercial Hard-Anodized 12-Inch Everyday Pan with Lid / paella pan Calphalon D1382PB Commercial Hard-Anodized 12-Inch Everyday Pan with Lid SpecificationsThis 12-inch everyday pan will end up being the hardest working pan in your kitchen. It is ideal for everything from simmering stovetop succotash and braising brisket to browning Dutch pancakes or cooking fruit tarts. Part of Calphalon's Commercial Hard-Anodized line of cookware, this pan is made of heavy-gauge aluminum that's uniformly thick across the bottom and sides, allowing for quick and even heat distribution. Its durable hard-anodized finish is stick- and scratch-resistant and won’t react with acidic foods. The patented cast stainless-steel handles are comfortable to grip, plus they minimize heat transfer so handles stay cool on the stovetop. Handles are held in place by three sturdy stainless-steel rivets. The included hard-anodized lid is dome-shaped, making it ideal for moist-heat cooking. The cookware and lid are oven-safe up to 450 degrees F so you can transfer a frittata to the oven for browning without having to switch pans. All cookware in this line is covered by a lifetime warranty. --Cristina Vaamonde.../ Calphalon D1382PB Commercial Hard-Anodized 12-Inch Everyday Pan with Lid / paella pan Calphalon D1382PB Commercial Hard-Anodized 12-Inch Everyday Pan with Lid Features Constructed of heavy-gauge hard-anodized aluminum for superior heat conductivity Patented stay-cool cast-stainless-steel handles Stick- and scratch-resistant surface; dome-shaped hard-anodized lid ideal for moist-heat cooking Oven-safe up to 450 degrees F Lifetime warranty; made in China .../ Calphalon D1382PB Commercial Hard-Anodized 12-Inch Everyday Pan with Lid / paella pan

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Calphalon D1382PB Commercial Hard-Anodized 12-Inch Everyday Pan with Lid
paella pan for CHEAPEST HOT PRODUCT ONLINE : BLACK FRIDAY DEALS 2011 !!!

Model Of Item : D1382PB
Product Brand : Calphalon

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Calphalon D1382PB Commercial Hard-Anodized 12-Inch Everyday Pan with Lid
paella pan
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Calphalon D1382PB Commercial Hard-Anodized 12-Inch Everyday Pan with Lid
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Customer Review :

Great Pot at a phenomenal Price : Calphalon D1382PB Commercial Hard-Anodized 12-Inch Everyday Pan with Lid

Having used Calphalon pots and pans in our kitchen 20 years or so, and my wife and I both being avid cooks, and having raised four children in the process, I feel I can give some pretty good guidance here.

This singular Amazon offer is how I like to buy Calphalon, at least after my introductory set purchase. Everynow then you see something genuinely beneficial for your range at a Great Great price. I've got this very pan among the 15 pots and pans in my Calphalon collection, and use it quite a bit.

Some reviewers sound that you can't wash these pots in the dishwasher, you can't use brillo, or that the anodized coating will wear off, or that the handles get hot.

Yep, all true, But, errr, so what?

I have purchased Calphalon for my house many times, and most recently for my recently wedded son in law and his bride.

What I frame about Calphalon is this:

You got two choices with it:

A. You can use brillo, toss it in the dishwasher and don't worry about it, Or

B. Take very good care of it, meaning don't put it in the dishwasher and don't use brillo.

Now in comparison, All Clad Stainless steel can be put in the dishwasher, but you're now using a stainless steel pot colse to an aluminum core, and I think Calphalon on a gas burner is the cat's meow as far as I'm concerned cooking. Copper pots are pretty, super expensive, but they are a Real pain to keep pretty. (My wife snorts reading this...you Don'T know, she says. I guess she does clean our copper pots and I don't.)

What I like about Calphalon is that you Can toss them in the dishwasher over and over. (By the way it's the harsh dishwasher detergent that causes the question of metal discoloration.) And I do use brillo. Yes, at last some of the anodized coating wears off (on the inside) and this way of cleaning them results in metal discolorations over a period of months or years.

So what, I ask? They're just Pots, for gosh sakes. We don't need to mystify them. I still use the former pots I bought 20 years ago, and like the One Ring, I don't think you can destroy these pots. I've dropped them on concrete floors, left them on burners and in the oven.

And yes the handles get a bit hot. Use a hot pad. With metal handles you can toss the whole thing in the oven at any time.

And I like the metal lids over the glass. They don't break. I can take off a lid to look inside the pot if I need to.

I'm not trying to be smart alecky, it just seems to me that if you want eternal pots and don't Expect them to look brand new ten years down the road, you can clean these pots anyway you want to and they'll remain completely functional for Your lifetime, at least.

If you're That picky about looks, you can get copper and work yourself to death using copper polisher, and alternatively brillo will still scratch All Clad in stainless steel (even though you Can toss those in the dishwasher without discoloring the finish). So since no pots are Perfect, then the Perfect, but high-priced clarification will be to buy pretty copper pots to hang up and display above your stove (but don't genuinely use Them), and buy the Calphalon to use, take shortcuts, be lazy, abuse the heck out of them and store them in the cabinet...<G>

But I just buy the Calphalon (and a join of copper pots and cast iron items for other things), and the copper pots aren't finding so swift either cause we (errr...she) got tired or cleaning them meticulously years ago.

Pax,

Chris

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