I saw two ways to approach this topic: there's the pan that I love (which would be my dutch oven), or there's the pan that I find myself reaching for when it comes to those quick, no-brainer, feed-me-I'm-hungry weeknight meals. And that would be this Calphalon nonstick sauté pan. Surprised? Me, too.
Size is the first thing in this pan's favor. It's eleven inches across and has a 4-quart capacity. That's wide enough to sear meat or caramelize onions, and also deep enough to make a thick pasta sauce or even a quick soup if I need to. It's the perfect size for a frittata and most other skillet casseroles.
This pan is also really easy to use. It has a regular long handle on one side and a smaller grab handle opposite, making it very easy to lift, carry, and pour. It's heavy, but not nearly as heavy as cast iron or my dutch oven and I can usually manage it with just one hand. And of course, it's non-stick. Food lifts off easily and it cleans up with just a few wipes of a soapy sponge.
This particular nonstick pan from Calphalon is also designed to give food a good sear and be able to go in the oven. I use it for both of these things on a regular basis and the pan has kept performing remarkably for the two years that I've owned it.
Is nonstick really my first choice? My initial response would be "Naw, gimme stainless steel!" But the evidence in my kitchen tells me otherwise. For everyday use and plain old weeknight dinners, this is the pan I use.
• The Kitchn's Product Review: Calphalon Unison Nonstick Sauté Pan
• Find It! Calphalon Unison Nonstick Sauté Pan, $225 from Williams-Sonoma
Related: No Nonsense: How to Avoid Ruining Your Nonstick Pan
(Images: Emma Christensen and Williams-Sonoma)
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I have a similar Lagostina one that I use all. the. time. Love it! We debated getting it when we got a fabulous 17-piece Lagostina set (shouldn't that be enough pots and pans?) but my husbands cries of "GET THE SKILLETTTTTT! DOOOOO IT!" won me over, and I am so glad, because it is really great! Plus, every time I get the skillet out, I think to myself "GET THE SKILLETTTTTT!" and it makes me laugh :)
Two days ago I bought a "Simply Calphalon" 12" deep fryer pan and I've used it three times. I love this shape for stir frying and sauteeing with minimal spatters on the stove top and it's deep enough to make soups. I'm guessing from the photo above that my pan is just a bit taller than Emma's pan and the sides slope out, measuring 9" across the bottom and 12" across the top.
I have all the benefits Emma mentions except that my glass lid doesn't feel as sturdy and well made as I'm sure the more expensive one's. But my budget and I can live with that.
What I really love about my pan is that Bed Bath & Beyond has it on sale for $39.99. and with a 20%, I paid $31.99 plus tax.
We received this pan (and one of their shallower "slide" coated models) as a birthday present, I love it.
Perfect side for one-pan dinners for two or three people. I use it with and without the lid from the stove top to the oven all the time. It's a great pan.
The Calphalon so-called "Everyday" pan in their commercial line is just hard-anodized, not nonstick, but once it seasons (like cast iron) it is beautifully unsticky and downright indestructible. I do indeed use it every day.
I echo jorlando's sentiments about Calpholon's commercial everyday pan. Its not nonstick but it sure seems that way........ ---nothing sticks to it----just don't put it in the dish washer; and I too use it everyday
I have set of Calpholon non stick pans that I love. They do give a good sear and are so easy to clean. They're great for making a juicy steak.
I snagged one of the nonstick sear dutch oven sized ones on Amazon one day for ~70. It's become my go to pan for pretty much everything other than eggs (And that owing only to the fact I have a dedicated egg pan due to my GF being deathly allergic to them!). I initially cringed at even that sale price, since most of my other pans are either clearance rack rescues or hand me downs from my mom (who must have the latest and greatest always in her cookware, so they're not exactly bad pans either), but after this? I'm considering slowly replacing all my other skillets at least with that line.