Calphalon Nonstick Frying Pan Set with Stay-Cool Handles

My background in non-stick pans is fairly limited. I always had the junky teflon pans you buy in a set from discount outlet stores, and they were always lightweight aluminum and the coating would inevitably start to flake off after a year or so even with good care. My mother bought me a GreenPan as a gift, which seemed much more durable and had a better weight and balance to it, but after maybe 5 years or so, eventually largely lost its non-stick. I used seasoned cast-iron for making eggs for a bit, too, but those tend to work very poorly for omelettes or runny scrambled eggs, where you cook on low heat, very slowly to produce very small curds. A lot of egg gets lost to the pan, and clean-up was a pain.So, I thought it was time to invest in some legit nonstick pans. After a lot of research and realizing how happy I was with my Calphalon nonstick skillet and saute pan and knives (and unhappy I was with my Cuisinart non-stick grill pan and Santoku knife), I settled on these, and am quite happy with them! They're made in USA. They're nicely weighted and balanced, so they stay on the stove and don't tip all over the place when I'm stirring eggs. They also conduct and hold heat really well - its harder to accidentally start burning the eggs because the pan responds a bit slower than a really thin aluminum pan.Now, I'm not looking for a pan that I can throw an egg on without any sort of fat. That's not my cooking style, and I'm not afraid of butter or oil. I did try cooking an egg without any fat as a test, and I guess it worked well enough (but tasted awfully blah, unsurprisingly), but perhaps not as well as some brand-new ceramic or other pans may do at this particular task. But, for my use case, it cooks my food just right with a very thin light coating of butter.I've run them through the dishwasher several times now, and they are still performing nicely and haven't lost their appearance. Only time will tell the story of overall durability.Also, I love that the metals are handle, stay cool to the touch on the stovetop, and that the oven temp rating for these is quite high! I'm excited to make a Frittata in the larger one!Overall, I think these were a worthy investment for a pan I use nearly every day for breakfast!

Ordered a set that was supposedly Premium - it was not - returned it (a pan was also damaged) and ordered this set. This set is GREAT. Much heavier and the nonstick coating is "smoother" and more consistent than the original set. No flaws in the pans and have been using them daily since purchase.

These pans are fantastic from calphlon. The non stick coating is not going to poison you like teflon or have to worry about it flaking off. As for cooking in the surface, you don’t need oil for something like eggs but you do need to give it a min or two before slides around. If I’m comparing to say the All-Clad HA1, this pan does heat up a bit faster. Heat distribution is about the same I honestly did not see a difference. Cooking in the Calphlon for the last year or so has been amazing. Everything comes out well and even. My only complaint is compared to the All-Clad HA1l that pan, even though has the same size, you do get a little more cooking surface. It’s minor but is a but annoying. The reason I did not keep the All-Clad HA1 is one reason, the handles. They just hurt to hold. If they fixed the handle then the all clad is a better pan only for the space issue. However, the handles hurt so much it was a major deal breaker and the Calphlon was the winner. Very happy I got. Oh, the warranty, they actually back it. I had one issue. It was not the pans fault. A on Amazon is still selling a Calphlon hard anodized cleaner that was discontinued for a reason. Well, it took the finish for. Calphlon sent me a new pan very fast and just needed a few pictures. They did not want he old one back either. Basically if you can deal with the painful handles the All-Clad HA1 in my opinion wins for the extra space. However unless you think you will very rarely lift it the Calphlon is the gem.

Bought the 10" & 8" combo to replace older coated pair. These are worth the money. Solid, heavy, flawless finish, clean-up takes a few seconds. Both are great for omelettes, crepes, pancakes, searing meats or seafood.I have not tested Calephon's claim of safe to use w/ metal utensils.

This Is a somewhat biased review, I have a set of 8” and 10” Calphalon Unison Nonstick Frying pans that I have had for some time now. The biggest difference between the two is: The nonstick surface and the edge angle. The Signature Omelette pans have the sweeping walls. This helps too flip the egg easier. The 10” pan is best for the Omelette’s and the 8” is just right for the fried. The new pans are easier to clean and do not need as much oil to have the eggs free moving. They both heat up slowly, but cook evenly after reaching desired temperature. The Cost is higher than budget pan would be, but the years of service are much longer. The warranty is life time for household use. This has not been tested or confirmed by me at this time. I feel that the Calphalon Pan’s that I have both used, in the past, and now have added, are well worth it. I hope this review has been of some help.

I bought these after more than one Teflon pan eventually lost all its coating and had to be replaced. I wanted something non-stick, but not Teflon. I'm pretty happy with these. I love to cook and I HATE cooking with cheap equipment. We mostly do not use metal on them, but I do have teens and renters using my kitchen and pans and they often use metal (despite being asked not to). Despite that, no scratches or marks of any kind so far (6 months?). The heat distribution is pretty good. They take awhile to heat up, but they cook eggs perfectly, nothing sticks AT ALL, and they clean remarkably easily.