The only real drawback is that it’s not compatible with an induction stovetop-for that I’d recommend my induction pick, the All-Clad D3 Stainless Nonstick 9-Inch Egg Perfect Pan. For $70, it wasn’t the least expensive pan in my testing, but it was the least expensive pan that had the ability to go into the dishwasher and oven, as well as tolerate the use of metal utensils on it. The Calphalon is sturdily built, with a nice balance to it when you hold it in your hand. Matijevich advised paying attention to other features of the pan-how it’s built, how it balances in your hand. The Calphalon is more sturdily built and has a more balanced handle compared to less expensive pans. “The cheap ones work fine a couple of times, and then they warp and are basically useless.” If you take care of a nonstick pan, it will last a very long time, assuming you are purchasing a quality one,” he said. “I don’t think that is a good way to look at it. ![]() But when I talked to Shawn Matijevich, lead chef-instructor of Online Culinary Arts & Food Operations at the Institute of Culinary Education, he cautioned against that mindset. The old advice from many chefs, when buying a nonstick pan, is to get the cheapest one you find, since it’s a relatively temporary piece of equipment. Making the coating metal-utensil-proof really goes a long way toward eliminating natural enemies of the pan. A scratched-up pan won’t cook as effectively, and it can also lead to bits of coating flaking off into your food. All nonstick pans need replacing eventually, but you’ll need to throw yours out sooner if it develops dings, scratches or scrapes in the nonstick surface. That, I suspect, will go a long way toward the longevity and durability of the pan. ![]() I tested out the surface by using a metal fish spatula while cooking a salmon fillet in the pan, and the interactions between the utensil and the surface didn’t leave the pan any worse for wear. That doesn’t mean that you can bang around a sharp chef’s knife on it without consequence, but it does mean that scraping a sauce from the bottom of the pan with a spoon won’t ruin the skillet. The Calphalon is designed to resist nicks and scratches from the use of metal utensils, which, if nothing else, contributes to general peace of mind when using the pan. That seems like a fairly simple rule to follow until you’re in the middle of a busy cooking session and, say, grab a fish spatula to turn a salmon fillet, or pull out a spoon to taste how the scrambled eggs are seasoned, something that happened to me more than once during testing. Another cardinal rule for most nonstick pans is to avoid using metal utensils on the pan’s surface-no fish spatulas, metal spoons or tongs.
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