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Best everyday pan?

  • w

Hello -

What are your thoughts on a great everyday pan? My Calphalon met an untimely fate and I need to replace it. It needs to be at least 12" across and have 2 loop handles.



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  1. As an everyday pan I use a simple iron saute pan that cost me under $30.00.

    1 Reply
    1. re: andreas

      I love my cast iron skillet, 12" across, one loop handle, one regular. It's under $30.

    2. Westy, Staube makes a coated cast iron skillet that is a work of art.

      1. I was looking for something similar, and I found that the All-Clad braiser resembles the Calphalon everyday pan, has a lid, can go in the over, has the two loop handles (I think)...basically can do everything. I don't know if you're looking in that range (I decided I couldn't swing it), but if you want to splurge, an absolutely-every-single-day pan is the place to do it, right?

        1 Reply
        1. re: optimal forager

          I have a very similar pan made by Cuisineart which I bought at Macy's for I think around $30-40. It has become my go to pan for just about everything. Its nice and deep, which is really great if you're cooking things like greens which shrink a lot. Fantastic! It has curved sides though if that's a problem for you.

        2. The Calphalon Anondized Everyday Pan is perpetually on sale at Amazon for $25-30. I haven't used it, so I cannot attest to it's quality.

          1. My mom just got some Belgique pans from Macy's for my sister because they were on sale. She got 3 or 4 different pans for $79. At first I thought they were just pretty with their domed lids and copper bottoms. But then she accidentally boiled some tea for about 2 hours because she fell asleep. The bottom was dried out and charred and it looked a mess but it cleaned up in 2 seconds. I was so impressed because I would've thought you'd have to throw it out or boil with some baking soda concoction. So, they're made in China and not too heavy but I think they're good pans. And very reasonably priced now.


            1. Costco sells an All-Clad looking pot set for $199. It looks pretty sturdy.

              1. It's not quite as big as you say you need, but I have a 10-inch Farberware "sauteuse" pan. I've had it for several years; it's not nonstick (I have a problem with nonstick wearing off, so I've given up) and I had to buy the lid separately, but both were pretty inexpensive and it tends to be my go-to pan. (In fact, when I moved from Oregon to here, and part of my stuff was in a moving van and part was left behind for my husband to use in the month and a half before he joined me, that one pan was the only one I took with me in the car so I'd have *something* to cook in till my stuff arrived.)

                1. That Calphalon Everyday Pan is $29.99 at Amazon. Note that there have been some customer complaints about the quality of pans made in China.


                  5 Replies
                  1. re: meatme

                    Being anti-Made in China seems so chic in some circles. The manufacturing in China is pretty much like anywhere else ever - you have some high end, and some low-end.

                    1. re: CaliforniaJoseph

                      "Being anti-Made in China seems so chic in some circles."

                      As I recall, these were complaints about the quality of the Chinese-made version of a specific pan.

                      Condescension about attitudes "in some circles" wouln't seem to be a pertinent response.

                      1. re: meatme

                        I am sorry you interpreted it as condescension.

                        RE: " there have been some customer complaints about the quality of pans made in China." Pertinent to that and those complaints about this specific pan... I take them with a grain of salt because, yes, I have noticed some folks seem to associate all Chinese manufactured goods as poorly made.

                        1. re: CaliforniaJoseph

                          Excellent products are made in China. The best suits, shirts and shoes I ever had were (custom-) made in Shanghai via Hong Kong tailoring and shoe retailers.

                          However: When Western companies outsource manufacturing to China, they are, with a few notable exceptions such as Apple computers, looking mainly for cheap, and that's what comes off the production lines. Cuisinart, for example, manufactures in China for the American market. But it still makes cookware in France, and you can buy it in America if you shop carefully. Rightly or wrongly, there is a belief in some companies that Americans want low price more than quality.

                          1. re: emu48

                            And from there we can note that some brands do far better at managing their quality control than others. That, not the location of manufacture, is what it all boils down to I believe.

                  2. I have an old Calphalon Everyday from when they just came out, when they were pretty expensive. (Why doesn't the new stuff seem as good as my 25 year old Calphlon?) It has a slightly domed lid. I use it a lot but not nearly as much as my 12" cast iron Lodge skillet which does a much better job of searing, browning, sautéeing, etc. just because it is so much heavier. And my Everyday is the old one, before Calphlon was made in China. Unfortunately, the cast iron skillet doesn't have the two loop handles you want. I don't know if Lodge makes a pan like that.

                    1. My favorite pan is my well-seasoned cast iron skillet, a 10-inch Wagner about 35 years old, and we still fight over who is the rightful owner. It probably came from the old Western Auto store or some other hardware store. I have a couple, but the 10-inch is my favorite. You could find a Lodge or similar brand 12-incher at the hardware store. I last used mine to make some killer chilaquiles over the weekend. Hope this helps. Happy cooking!

                      1. I use cast iron skillets from Lodge, you can even buy them preseasoned these days.

                        1. I have a 3 qt All-Clad cassoulet that's perfect for 2.

                          1. I'll second the 13" All Clad paella/braiser pan. I bought my LTD version on close out at Bloomingdales in the paella version (flat lid). I subsequently ordered the domed braiser lid. It's a great pan. It acts as a saute pan, large fry pan, in-oven braiser...and oh yeah great paella pan. I've seared veal chops in it, braised lamb shanks, made paella and even deep dish pizza. I've given serious thought--but not yet attempted--doing a large round no-knead bread in it. A great pan, that I thought would be an unnecessary splurge, has instead become incredibly versatile and frequently used.

                            1. My whole collection is All Clad LTD..I have had them since 1990. Although they are faded a bit on the outside..yes, I put them in the dishwasher..they have held up 100% and cook today as they did on day one.

                              1. I have to tell you about the Bourgeat Evasee that is available at http://www.shopping.cutlery.com/Forms...

                                It is 11.5" in diameter. An evasee can function as a saute pan, saucepan and makeshift wok. You could even buy a generic lid for it and use it as a brazier.

                                The pan has a commercial grade, 10-ply nonstick finish. So, you don't have to worry about replacing it for a long time. It's handle is more functional that the All Clad BTW.

                                A great value at $89.99.

                                1. Le Creuset 3.5 qt braiser (enameled cast iron)

                                  1. Even though it's not 12", you might want to consider the Circulon Symmetry Hard Anodized Nonstick 10-Inch Everything Pan. I have an earlier version of this pan without the silicon covered handles and use it a couple of times a week. I like the dual loop handles because the pan takes up less room on the stove top and easily fits on one of the rear burners. See http://www.amazon.com/Circulon-Symmet...

                                    1. For the broadest range of uses I'd go with an evasee or a rondeau as far as shape is concerned. As to material, I am partial to tin lined heavy copper, but SS lined heavy copper can probably accommodate more uses due to ability to take more heat (although IMO this issue for tin linings is overstated) and, more significantly, ability to take more tools, such as metal whisks.