Calphalon Classic Stainless Steel Cookware, Flat-Bottom Wok, 12-inch

I only just got mine, but just using it a few times, I can tell you it's high quality. I read one review wherein someone mentioned the lid creating a vacuum effect and shattering. I'm not sure how that happened - maybe whoever that was received a defective one. Steam escapes (ever so slightly) from mine and nothing at all like that happened. The handle does not warm when you are cooking with it, and the helper handle is a nice feature. The handle on the lid, however, does heat up quite a bit, so you'll need a potholder when you grab that. Other than that, it is awesome and well worth the money. Also convenient to have the clear lid. It's so beautiful looking you almost don't want to use it (lol). Being dishwasher safe is also a big plus for me. My other pots and pans are also stainless steel, but have to be hand washed. That gets old. If you're looking for a nice, stainless steel fry pan, this one is great. Calphalon did a great job.

Upgraded to an induction cooktop. The manufacturer recommended against using cast iron due to the risk of scratches and damage to the glass surface. These two fry pans work very well.

After over seven months of using the eight-inch fry pan nearly every day, I agree with the reviewer who said the surfaces of these can get scratched up when subjected to hard scrubbing. But once I learned how to use these I never needed to scrub that way again. The scratches are superfical, only cosmetic, and seem not to affect the non-stick qualities at all. Just make sure to pre-heat the pan a few minutes before adding butter or coconut oil, let the fat heat up before you add the food, and be sure to keep the temperature on low. Low temperature is the key. Occasionally an accidentally burned item does stick but soaking in warm water with dish soap and/or vinegar makes the burned-on residue easy to wipe away with a Scotch-Brite Dobie pad. The bottom part that contacts the burner has aquired a faint light-brown oxidation patina I expect can be removed with Barkeepers Friend but I see no reason to bother. These are frying pans not art objects so slight discoloration of the bottom is no problem. There has been no rivet corrosion.These pans are sturdy, well-balanced, and work great. The bottom cooking surface distributes heat well once pre-heated, and maybe the side walls of the pan don't, but who cooks food on the side walls of the pan? I would buy them again but other than the surface scratches these seem like they will last for a long time so probably I won't need to replace them anytime soon.My only real complaint is I wanted just the eight-inch pan but there is no way to get it without also purchasing the ten-inch one. I also use a twelve-inch version of this same item ordered separately and that one is great. This whole line of cookware (Calphalon Classic Stainless Steel) seems to be an excellent value.

Bought this to use on a new induction burner. It really works! I am most impressed by the even cooking and how well it holds the cooking temperature. It cleans up easily with a little warm soapy water. Best of all, because it is stainless steel, I can cook citrus and vinegar sauces without worry.Having pour sprouts on both sides is a plus for a lefty like me The wok feels very substantial without being heavy. It is a good-looking addition to my kitchen at a very reasonable price.

Love these. Started collecting the set for our wedding registry and I bought these on my own. They are fabulous. They’re just as easy to clean as nonstick (if you know how to cook with SS, lower heat than non stick bc they conduct soooo much better).I have an induction cook top and they are fabulous with it. They are beautiful, functional, easy, and all the other things you might want ina pan. I’m so glad I went from ceramic to SS, I will never go back.Just please if you haven’t cooked with SS before do some research so you don’t scorch and ruin these wonderful pans!!!

Very easy to cook. And it’s still shining. I use it to cook many things: eggs, chicken, meat, vegetables. Of course to keep it clean like a brand new, I use a sand sponge. I’m happy with this fry pan 😊8-12-22Update. After one year the fry pans are still in shape, shining. It’s very good quality. 100% recommended

I had been having problems with food sticking to my expensive, non-stick pans for awhile. Finally, I had had enough and started looking for deals on non-stick pans. I have an induction cooktop, so I needed pans that were induction compatible. I found these pans on sale, and decided to give them a try. They were the size that I needed and the price was right. They arrived quickly, and I immediately started using them. We have been very happy with the results. Food slides off the surface, and clean up is a breeze. If I ever find the 12" pan on sale, I am getting that one as well.

These pans are absolute garbage. Everything and I mean EVERYTHING sticks to them. When I first took them out they were pristine and shiny. The bottom was weighted or made from thicker steel but the weight felt good I was excited to try them out. I rinsed it and preheated it on the stove and permenant water stains appeared exactly where the water had evaporated (strike 1). I tried everything to get them out and they’re still there. From there it all went down hill. I tried cooking my breakfast potatoes and I kid you not even on medium heat they burned to the entire bottom of the pan. Literally scorched (strike 2). I soaked it and scrubbed w/ baking soda it looked okay but the water stains were still present. I truly thought maybe it was me. I even tried putting a coat of a cooking oil and heating it into the pan (let it cool and wiped away the excess). Nope. This is the aftermath of me having cooked frozen fajita veggies with some tomato paste and chicken broth (photo attached) again on medium heat. strike 3.I’m not a bad cook, my other pans (cast iron and non stick) never gave me these issues and they were A LOT easier to maintain. These will be going in the trash/recycling bin and I will be looking elsewhere. I’d give these a negative 3 if I could.

El Teflon es de muy buena calidad. Los huevos estrellados salen perfectos en este sartén. Lo ideal para estos sartenes non-stick es dejarlos enfriar Antes de lavarlos y usar siempre una esponja soft o suave, de lo contrario les pasará lo que algunos reviews que tienen fotos con el Teflon rayado o “pelado”. Tengo dos años usando esta marca y es garantía.

For those saying that "no matter what they do" food sticks in the pan, YOU ARE NOT LETTING THE PAN PREHEAT ENOUGH. Adding oil is not the solution, it's heat. I've seared chicken, fish, I've cooked eggs and sauteed vegetables and fried rice in it with no issues. Crank the heat up and learn to cook!!!!Lightweight and bottom is thick enough to retain heat. Easy to clean, goes in the dishwasher.

used these pans for the first time today and they are great!!! great non stick, great stainless steel and great alluminum base. definately recomend these to others. a little pricey but worth it.

It’s just as expected, it’s fantastic and perfect size , love the pouring ends, so practical, other manufacturers never thought of it. Is the best money I’ve ever spent in a kitchen. Highly recommended. Thanks.

I don't know why people are complaining about the food sticking - I just made an omelette in the larger one, and it didn't stuck. They are easy to clean, there are no stains, and I love them so far. I will comment on the durability part after a couple of months or so, and I do plan on buying a 12" pan and sautee pan, and maybe some other cookware.- Vesna