My first set of pots and pans was a wedding gift. They were typical of a set you might find at Target or Wal-Mart – lightweight, with plastic handles and lids that never fit quite right after the first year or so of use. About 14 years into the marriage, I decided enough was enough and purchased the 10-piece set of Calphalon Commercial Nonstick cookware.

I chose Calphalon partly because I just love the way it looks (should I admit that?) and partly because of its good reputation and lifetime warranty. I’d had no experience with this grade of cookware other than one Circulon pan that was not as nonstick as promised and was quickly returned to the store. I wanted nonstick because I know my own limitations as a cook and a dishwasher. And I wanted the Commercial Nonstick line because I prefer the stainless steel lids to the glass lids that come with Calphalon’s other nonstick line.

Most experts will tell you to buy your cookware individually, never as a set. And generally, they’re right… buying individual pieces lets you select the ones you really want instead of whatever the manufacturer thinks you might want. It also lets you customize your own set according to your needs. For example, you might want a cast-iron skillet instead of non-stick, or perhaps you need a larger stockpot than the one that comes with the set. In my case, it was not an issue. When I added up the open stock price of the pans I wanted, it was slightly more than the price of the set, so in essence I received the two pieces I didn’t think I wanted for free (and one of the pieces I thought I didn’t want turned out to be a favorite!)

The set includes:
-- 8-in. Omelette Pan
-- 10-in. Omelette Pan
-- 2.5-qt. Saucepan with Lid
-- 3-qt. Chef's Pan
-- 3-qt. Saute Pan with Lid
-- 8-qt. Stockpot with Lid

As I mentioned, I really like the way these pans look (I know, I need to get a life). The dark anodized aluminum exterior has a brushed finish, which is nicely complemented by the shiny stainless steel handles and domed lids. The lids fit perfectly. The pans are rather heavy, which might be a problem for someone with limited hand strength. All of the pans (except the stockpot) have “Cool V” metal handles. This might sound gimmicky, but they really work. They’re metal instead of plastic, so the pans can be used in the oven. But the unique shape vents hot air away and keeps the handles cool and touchable. I never have to use a potholder on the long Cool-V handles unless I accidentally position one toward a burner in use. The stockpot does not have these special handles, and the larger saute and saucepans have shorter “helper” handles that do not use the Cool-V shape, so they require a potholder.

The nonstick coating is extremely effective. I can fry potatoes in less than a tablespoon of oil, or scramble an egg with no oil at all. And clean-up is very easy (though I sometimes have to scrub at the rivets that hold the handle to the pan, since they are not coated). I find that they conduct heat very well. In fact, I almost had to learn how to cook again, since they conducted heat so much more effectively than my old pots and pans.

My workhorses are the 8-inch omelette pan (the one I thought I didn’t want), which is the perfect size for cooking two chicken breasts or scrambling a couple of eggs, and the 3-qt saute pan, which is perfect for almost everything else. The 2.5-qt saucepan also gets plenty of use as my rice-and-pasta pan. So far, the stockpot has only been used for boiling baby bottles, but I have high hopes for more interesting uses.

Some people have expressed concerns about Calphalon cookware requiring special care, but that has not been my experience. I use ordinary dish soap, not any special cleanser, and my pans still look as good as new after more than a year of use. Yes, you do need to hand-wash them instead of using the dishwasher, and you should not use metal utensils, but that’s true of any nonstick cookware, so I do not consider it a drawback. Because they are aluminum, I have read that you should not leave acidic foods in them after cooking. I have accidentally done this twice… both times, I was too tired or lazy to clean the kitchen and forgot to rinse the spaghetti sauce from the saute pan. However, it has suffered no ill effects.

I cannot really compare Calphalon Commercial Nonstick cookware to other high-end cookware, since I only have experience with one other pan. But I can tell you that really nice cookware is worth the extra expense. My Calphalon cookware has not made me a better cook, but it has made me a happier one. That’s worth a lot of money in my opinion.

Update April 2002
More than 2 years later, my Calphalon is still going strong. I still haven't had to use a special cleaner for the exteriors, and the non-stick finish is just as "non-sticky" as ever.


Recommended: Yes

Amount Paid (US$): 500