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Which cooking vessel do you seem to reach for the most?

I bought a Calphalon anodized something a few months ago and am finding that I use it every single day. It has about a 12" diameter and is shaped like a saute or fry pan, but has really high walls. It just seems to be just the thing to use when I'm doing just about anything. I wish it came with its own lid.

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  1. Similar experience here -- a 9.5" ss-lined heavy copper poelle, with high walls and a gentle curve to it. I bought a similar heavy copper piece that is closer still to what you describe and it is on a boat somewhere steaming across the Atlantic -- I won't be surprised if it displaces the poelle, since I can't roast a chicken of any significant girth in the frying pan. (I recently discovered what an oven is really good for) But the poelle (curvy frying pan, claiming to hold 2 quarts) was cheaper (~$40) and arrived first, so it currently rules the stove.

    It seems like the curve (to accomodate a balloon whisk or slide out an omelette) and significant bottom diameter (for searing) are winning features in any pan, regardless of size or material.

    1. 10" All-Clad fry pan and my 2qt saucier.

      1. I have two sautee pans that were used in my uncle's restaurant daily in the '40s & 50s. One is 8" and the other 12". I Love, love, love them and use the larger one almost every night.
        I have no idea of the company name - all I know is they are well seasoned, clean up beautifully, and cook food to perfection. We also use my grandmother's cast iron skillet regularly.

        1. X

          I think I have the same Calphalon pan but i think its 10" instead of 12". I have it in NS with a long handle as well as the same size with the two "U" handles (I like the long handle much better. I also use it all the time.

          You should check with your vendor because if you have the 10" version, one of the soup pot lids (in glass) fits this pan. I use the lid all the time as well (especially when Mrs Jfood is hovering as she likes neat more than me).

          3 Replies
          1. re: jfood

            I looked it up on the Calph web site, and I think it's the Calph One Infused Anodized (whew!) Chef's Pan, 2 or 3 quart. It looks like it comes with a metal lid. I got mine in TJ Maxx, sans lid, for about 1/10 the price as on the Calph web site. But it still sure is my favorite.

            1. re: xnyorkr

              Sorry, mine is about 5 years old, was called Profession or Commercial Non-Stick and was in the shape of a sauteuse pan.

              1. re: jfood

                It sounds like the commercial non-stock made for Williams Sonoma. I have the same stuff but mine has ss lids. Wedding gift from 2000.

                I use the bigger pot 4.5 qt I think all the time. Good for sauces, boiling small amounts of pasta, rice, etc.

                I also use my Le Creuset grill pan all the time. Great for the off season when I don't want to go outside in the cold and rain and bbq.

          2. I use a Beka steak pan I got recently all the time. It's triple ply SS and A with an extra thick copper base.


            2 Replies
            1. re: TexasToast


              Man I have not seen this name in a coon's age. glad to see you. that is one mean looking skillet. i bet a 32-oz p'house fits nicely in it.

              1. re: jfood

                It looks innocuous enough, but it's really heavy and can double as a weapon quite easily.


            2. I have Calphalon saucepans in two sizes -- the 20-plus-year-old, really heavy Calphalon -- that I use a lot. I use the two larger of my three cast-iron skillets all the time as well.

              1. I have a no-name NS skillet, 12" that I got at TJ Maxx a few years ago. It does get a work out, sometimes I wonder why I bother to put it away. I just got a new 3.5 qt. saute pan at TJM, it is Cuisinart and sells for quite a bit more at Amazon, Cooking.com etc. It was $29.99 and cooks beautifully. It is a replacement for 16-18 year old Calphalon that warped. It is becoming a new favorite.

                1. My stainless calphalon stir-fry pan. Great for sauteeing, holds enough liquid for braising, etc. It's a 10-inch, so I use the lid from some other 10-inch pan.

                  1. My cast-iron skillet. And this despite the fact that I have a hard time maintaining the seasoning, I didn't grow up with cast iron, and I was a total sissy about converting to using it.

                    1 Reply
                    1. re: Mawrter

                      dito mawrter.. i re-discovered my cast iron skillet a year ago and i haven't considered anything since.

                    2. I love my le creuset casserole dish, great for any occasion.

                      1. My all-clad stainless 12" saute pan. I also use my moms old revere ware 2 qt. pot almost every day. She called it "my chicken soup" pot.

                        1. My Calphalon stuff gets used as well as my old Descoware (like le creuset) dutch ovens.

                          I have a set of Kirkland Signature (Costco) stainless w/copper base pans that I use alot as well

                          1. My All-Clad 13" buffet pan. It's like a huge skillet, but with two loop handles, instead of a long handle and a loop. It's a bruiser, and it was expensive, but it's the only pan I've ever had that can brown a whole stew's worth of meat at once, since it heats up so evenly and is so big. It's a searing and braising and sauteing machine. I use it almost every day in winter.

                            I was pretty conflicted about spending so much on a pan, but it was so worth it. Here's my pan-buying rationalization on my blog:

                            2 Replies
                            1. re: Tartinet

                              I couldn't get that link to work...

                              1. re: xnyorkr

                                Huh, me neither. Sorry! I'm somehow both a geek and a nincompoop with computers. Lucky me.

                                If you're desperate, you can go to the main page and scroll down, but I'm not promising that it'll be worth it:

                            2. The three I use the most are a medium Calphalon professional non-stick saucepan and small omelet (same finish), and a small Revereware saucepan. Have had all of these for many years.

                              1. 16" cast iron skillet (purchased at the hardware store for $30). I can cook nearly everything in it, even though somebody usually has to relocate it from stovetop to oven for me. That and a 10" All-Clad stainless sauté pan.

                                1 Reply
                                1. re: voula

                                  > somebody usually has to relocate it from stovetop to oven for me

                                  Why not just use a forklift? It can't weigh more than about 20, 30 pounds right? ;-)

                                  This is the exact reason that my 14" cast iron skillet got bumped off by my 10" copper poelle.

                                2. 1. Cast iron grill pan.

                                  2. 12" saute pan.

                                  3. 2 qt. sauce pan.

                                  1. I have to say, my 10" skillet is the most versatile and most used piece of cookware. I use it to bake breads, roast chickens, stir fry beef, sear meats, pan fry chicken, ... basically make everything I eat except rice and soup

                                    1. It shouldn't be too hard to find a large diameter generic lid that will work with your 12" pan, and various smaller sizes.


                                      1. -----

                                        My favorite pan, what the box describes it as, a Dutch Oven. It is about 10 inches diameter x 3.5 inches high, of which is about 5.5 quarts.