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Calphalon One Infused Anodized 11-Inch Chef's Skillet with Lid |  | Brand: Calphalon
Category: Kitchen
List Price: $200.00
Buy New: $97.99
as of 9/10/2010 20:09 CDT details
You Save: $102.01 (51%)
New (3) from $97.99
Seller: hughes20005
Rating:  2 reviews
Sales Rank: 111482
Color: charcoal gray
Shipping Weight (lbs): 7.2
Dimensions (in): 23.4 x 13.6 x 4.3
MPN: DR1611
Model: DR1611
UPC: 016853007349
EAN: 0016853007349
ASIN: B000162M90
Release Date: January 20, 2004
Availability: Usually ships in 1-2 business days
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| Features:
| • | 11-inch chef's skillet combines qualities of traditional metal and nonstick cooking surfaces | | • | Advanced release polymer penetrates pores of metal so that food sears and releases easily | | • | Stain resistant; compatible with gas, electric, ceramic stovetops; safe in oven and broiler | | • | Brushed stainless lid; stainless-steel ergonomic handle stays cool; made in USA | | • | Safe with metal, wood, and plastic utensils; measures 23 3/8 x 13 5/8; lifetime warranty |
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| Editorial Reviews:
Product Description
This exciting hybrid combines qualities of both traditional metal and non-stick cooking surfaces. Now not only can you brown, sear, and reduce sauces as the recipe intended, but you can also breathe a sigh of relief as you won't have a battle removing food and stains from the pan following use. How did this happen you ask? CALPHALON ONE INFUSED ANODIZED is manufactured with a revolutionary anodization process. Both interior and exterior surfaces are infused with an advanced release polymer which actually penetrates below the surface of the metal, into its very pores, offering superb durability and versatility. The intrinsic properties of aluminum ensure fast and even heating, as you've come to expect from Calphalon. Curved, sloping sides facilitate the movement of chef's spoons and other cooking utensils as the food is sauteed or simmered. This pan is handy for stir frying, sauteing, and creating skillet dinners.
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| Customer Reviews:
 A real Chef's Skillet January 1, 2008
Karney Li (Seattle, WA USA)
1 out of 2 found this review helpful
I've had this pan for a while now. It's expensive and it worried me because I've haven't had good experiences with surfaces that weren't non-stick. Here are some useful tips.
1. Use medium to medium-high heat
2. Use just a little bit of oil
3. This is a skillet, use it like one.
Cooking with a skillet, you _WANT_ things to adhere to the bottom. The reason is because chefs like to deglaze the bottom of skillets to make sauces with the caramelized bits. You can control the amount that adheres to the bottom of this pan by how much liquid is on your meats before you throw them in. If they are dry and they meet hot oil, there will be little stuck to the bottom of the pan, but usually enough to make a sauce. If they are moist, you'll have some nice stuff to work with, but it might cause meats to actually stick to the bottom of the pan. If it is dripping wet with marinade or what not, you're going to have a sticky mess but also potentially a nice sauce.
Deglazing is so easy with this pan. No hard scrubbing or rubbing. Right after cooking meats, I turn off the heat. Pour out any excess fats. And then wait about 30 seconds and pour some warm water into the skillet. Wait another 30 seconds or so, and then start stirring with a spatula. In a few seconds, beautiful sauce and everything has released from the bottom of the pan with little effort.
I give this a four-star because its a non-intuitive pan. It produces wonderful results but its also limited in its usefulness.
 No as good as it seems June 15, 2007
Flash Gordon (Edison, NJ)
0 out of 2 found this review helpful
Bought this for my wife and she did not like it. Just about everything sticks to it! I know, I know, someone said it is not really stick free, but why would I spend that kind of money for a single pan that doe not act like stick-free. A big disappointment!
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