| Average Customer Rating: |  3.5 |
| Brand: | Calphalon |
| Model: | D165 |
| Weight: | 3.75 pounds |
| Dimensions: | 11.5 inches x 17.4 inches x 4.4 inches
[Width x Length x Height] |
Product Categories
Product description
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Calphalon calls it a "stir-fry pan"; some folks would call it a wok. Either way, this heavy, durable piece of cookware makes for fast, fresh, low-fat meals, with less smoke and easier cleanup than a cast-iron wok. But the relatively small size makes this pan not so practical for the traditional stir-fry, which uses a large surface area to cook foods over high heat without sticking or burning. Pack in too much pad thai and you won't be able to perform the lifting and tossing of the classic Asian technique. This particular pan is better for stir-frying single portions of meat or vegetables, or for Western-style sautéing over lower heat. (In fact, hard-anodized aluminum heats so quickly and evenly that you might want to try stir-frying over medium heat anyway.) Heavy-gauge aluminum construction maintains a consistent temperature over all sides--a necessary quality when every ingredient is in constant motion. Unlike cookware coated with a synthetic nonstick finish, the hard-anodized surface won't chip, crack, or peel if you use a metal spatula, and it doesn't react with acidic foods such as citrus or tomato. The ergonomically designed stainless-steel handle stays cool for stovetop cooking. All of Calphalon's commercial hard-anodized cookware comes with a lifetime warranty, and if treated with care, it'll last as long as you do. Always wash this cookware by hand with mild cleansers, and don't place a hot pan in cold water--it could warp. --Mary Park
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FeaturesHeavy-gauge aluminum conducts heat quickly and evenlyHard-anodized finish resists staining, sticking, and scratchingStainless steel stay-cool handle10 inches in diameter; 4 inches deepLifetime warranty
Customer reviews
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Great piece of cookery
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This is a superb pan. the person below obviously does not cook much nor understand the science of cooking or even has read the calphalon manual that comes with the pot. Calphalon is big and oversize so you DON"T overfill the pan, one should always see the pan on the bottom in a fryer.
Heats quickly. Browns beautifully. A pure pleasure to own. I stir fry more often now that I can brown & sear my vegetables (harder to do than meat) like a restaurant.
Rating: 
(5
out of 5) @ 2002-10-27
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Heavy pan, not for traditional stir-frying
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I have the larger 12-in flat-bottom wok that comes with an additional helper handle. After using it a few times, I've banished it from my kitchen.First, the pros. This is a very sturdy, well-built pan with a nice finish. I like the way the handle is riveted to the pan, ensuring it won't come off the way the handle on my old wok threatened to do. Also, I think a 12-in wok is the perfect size for all-purpose stir-frying, be it for 2 or more people. It comfortably accommodates 3 generous portions of fried rice, with little or no spilling when constantly stir-frying the ingredients. Now, the cons. The commercial hard anodized aluminium is very heavy. The bigger the pan, the more food you put in it, making it more of a chore to lift. It might not sound like a big deal, but it does get annoying, not being able to lift the pan with one hand and scoop food out with the other. Also, I find this pan takes forever to heat up. This isn't conducive to traditional stir-frying, which requires a very hot pan. Moreover, I have to deal with food sticking to the bottom of the pan. This pan has convinced me to stay away from the commercial hard anodized line. I am currently using my nonstick Revereware dutch oven to make my fried rice. I am considering getting a stainless steel wok next.
Rating: 
(2
out of 5) @ 2002-06-27
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| Quantity: | |
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| List Price: | $71.99 |
| Our Price: | |
| Availability: | |
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