Caphalon Fan

Okay, I’ll admit it…I’m a Caphalon fan….the ole hard-anodized aluminum variety. I’ve purchased several different pans over the years and frequently use them all. I just love the ability to go from stovetop to oven. There are only two downsides: they must be handwashed (although they clean easily) and they are heavy. Here are a few I have and recommend:

Calphalon Commercial Hard-Anodized 2-1/2-Quart Shallow Saucepan with Lid

I have two of these and use them almost daily. Great for just about anything requiring a saucepan!

Calphalon Commercial Hard-Anodized 12-Inch Everyday Pan with Lid

In my opinion, this is better than a wok because of it’s flat bottom feature. This baby frequently starts out on the stovetop and moves to the oven. And when I’m lazy, it goes to the table as my serving dish.

Calphalon Commercial Nonstick 10-Inch International Griddle/Crepe Pan

This is one of the few non-stick pans I own as I’m not a fan. It doesn’t seem to matter how much I spend, they just don’t last over the long term. But you do need at least one. I love the even heat of this pan. But it size is limiting. So…

Calphalon Traditional Simply Nonstick 5 Quart Saute Pan with Lid

…I bought my second any only other nonstick pan to handle larger delicate frying projects.

Calphalon Commercial Hard-Anodized 8-1/2-Quart Saucier with Lid

Great for those slow oven-cooking or stovetop recipes

Calphalon Commercial Hard-Anodized 7-Quart Chef’s Casserole with Lid

And when the 8-1/2 quart is a little too large, this one fits the bill nicely!