Calphalon Contemporary Nonstick 13-Inch Deep Skillet

Cheapest Calphalon Contemporary Nonstick 13-Inch Deep Skillet
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Calphalon Contemporary Nonstick 13 Inch Deep Skillet

• Curved sides are great for whisking, low profile for easy stirring, also has a mouth for efficient evaporation
• Calphalon Contemporary nonstick combines durability and performance with fast clean-up and easy low-fat cooking
• Featuring a hard-anodized exterior and nonstick interior
• Sparkling glass-and-stainless cover give you a clear view
• Oven safe to 450 degrees F, use nylon or wood utensils

This All Pans give to us some advantages, like this :
1. Best deep skillet...EVER!
I bought this item to replace an aging skillet. The old one used to be nonstick but has become scratched over the years. I bought the Calphalon to replace it and I couldn't be more pleased with my purchase. Deep enough to make a good quantity of pasta sauce, but with sides that slope somewhat, making pouring easier. So far nothing has stuck to it. I've cooked meat, sauce, even eggs and dishes containing cheese. No sticking, no issues at all. Washes out easily in the sink. Heed the warnings that come with this pan. Don't wash it in your dishwasher. You may use soft plastic or high temperature rubber or even wooden utensils in this pan. Avoid metal, since it can scratch the nonstick surface off. Absolutely awesome pan, I highly recommend it!

2. Pan warped in middle
Wish I bought this item from Amazon, now I'll have to pay for shipping to get it returned. We primarily used it for eggs and quesadillas (not high temperatures) and the pan sunk in the middle somehow...it doesn't sit flat against my glass cooktop and therefore doesn't heat evenly. I had the same problem that I had with my $25 discount store pans!

Need more appointment... ?
Big, sturdy, and straight
I needed a large volume skillet to cook fried rice in. The recipe I use doesn't fit in a T-Fal 12", and it barely fits in a Lodge 12" cast-iron skillet (plus the rice sticks to the Lodge). This skillet is a great size because it has a large flat bottom for cooking, and sides high enough to prevent flinging rice everywhere when stirring. The bottom cooking surface is smooth all the way out to where it smoothly curves up to meet the sides. Other skillets I have investigated recently include All-Clad, all of which seem to have a domed center, and T-Fal, all of which seem to have a channel that runs around the edge of bottom, where the bottom drops slightly before curving up to meet the sides. Both of these conditions result in the cooking liquid (oil or broth) running away from the center of the pan and pooling around the edges. That is not a problem with this skillet.
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