Calphalon Contemporary Stainless 10-Inch Omelet Pan
March 16, 2010 | Posted by 
- 10-inch omelet pan for omelets, frittatas, and crepes
- Modern, curved shape and brushed surfaces to hide wear
- Tri-ply construction: stainless steel with aluminum core for superb conductivity
- Long, stay-cool handle comfortable through hours of cooking
- Dishwasher-safe; oven-safe to 450 degrees F; lifetime warranty
Product Description
Perfect flips, and no flops! Calphalon’s Contemporary Stainless omelet pans feature a thick, flat, wide bottom for quick, even heating and cooking with little to no oil. The gently sloping sides allow the omelet to glide freely, flip in one quick motion, and slide easily from the pan to your plate. Plus, cleanup is easy. The rolled stainless-steel Cool Touch handle conducts heat more slowly than cast-iron handles, so it stays cool on the stovetop. It’s sure to bring… More >>
Calphalon Contemporary Stainless 10-Inch Omelet Pan
Categories: 10", Calphalon | 
Tags: 10Inch, Calphalon, Contemporary, Omelet, Stainless | 
2 Comments »
I bought this for my wife. I read reviews about pots/pans where non-stick coatings could be dangerous or peel off. While this is not a problem, the food sticks to this skillet like a magnet. My wife hates to use it because it is so hard to clean afterwards, but I would much rather prefer this than cookware that causes cancer!
Rating: 3 / 5
I own the entire set of Calphalon Contemporary and use it daily. These pans are outstanding; the heat distribution is excellent (I’ve checked it with a laser thermometer), it’s nicely weighted and the curved sides on the pan itself are excellent when flipping contents (which makes you look quite professional, if I do say so myself).
As for the handles, the curved design makes it easy to keep the contents of the pan level when picking it up and they stay surprisingly cool during cooking. While they’re long enough to give the proper leverage, they are slightly shorter than some other pans I’ve used. This is a tremendous benefit though – I have two little girls in the house and I always point the handles inward toward the center of my cooktop; because they’re slightly shorter, they don’t overlap or tangle with one another.
I did notice another reviewer remark that food sticks to them and that they’re hard to clean. I don’t want to pick on anyone, but I suspect that the problem lies more in the cleaning and prep than the pan itself. As a general rule, stainless cookware needs a reasonable coating of fat or oil before the cooking contents are added. Even if a recipe calls for a certain amount of oil at the onset, a few drops swished around the bottom and sides of the pan before heating works wonders. Also, how you clean them is key. Like cast iron, stainless steel can actually be seasoned (oil settles into the microscopic pores of the steel) and that makes it somewhat nonstick. However, if you use a strong soap and abrasive pads to clean the pan, you eliminate the seasoning and are always starting from scratch! I find a tiny amount of soap (if any) and warm water will keep the cookware clean, smooth and low maintenance.
Rating: 5 / 5