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- Discount on Calphalon Contemporary Nonstick 10- and 12-Inch Omelet Pans, Set of 2
| 88 of 93 people found the following review helpful Love these pans…, By midwestfarmgirl (Connecticut, USA) – See all my reviews This review is from: Calphalon Contemporary Nonstick 10- and 12-Inch Omelet Pans, Set of 2 (Kitchen) I purchased a two pack of the 8 and 10″ skillets from Macy’s this past summer. All my pans work great. I find they are a bit like cast iron. Once they heat up (on medium), they retain their heat and cook evenly. I use medium heat, and can often get by with med-low. No warping or flaking yet. (The key is to not use any more heat than necessary – excessive high heat can ruin most skillets) I also got a griddle which is the Calphalon One Infused Anodized – their top line. I love it as well, and would purchase either again. I went mostly with the Contemporary line due to lower price. Be sure to read the packaging to see what line you are getting, as they have several lines out there. There is the ‘infused anodized’ and the ‘hard anodized’, nonstick and without the nonstick, etc. 42 of 44 people found the following review helpful Favorite pans, By Harp lady (Morgantown, WV USA) – See all my reviews This review is from: Calphalon Contemporary Nonstick 10- and 12-Inch Omelet Pans, Set of 2 (Kitchen) These are the pans that get used in my house almost every day. They are heavy which distributes the heat evenly, but make the big one difficult to carry when it’s full. The nonstick surfaces are better than most, but don’t last forever. After about 4 years of frequent use, they started sticking a bit. 96 of 107 people found the following review helpful Great pans!, Amazon Verified Purchase(What’s this?) This review is from: Calphalon Contemporary Nonstick 10- and 12-Inch Omelet Pans, Set of 2 (Kitchen) These pans have excellent heavy bottoms. I don’t have too many gripes, except it would have been nice if the handles were welded to the outside instead of being bolted in. Stuff will stick to the bolts. *** UPDATE *** September 10, 2008 |