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Amazon reviewers of hard-anodized Calphalon tend to be one of two types: those that recognize this pan's amazing capabilities and give it the high rating it richly deserves, and those who complain bitterly about how much food sticks to the hard-anodized surface and give it one or two stars. 90% of the negative reviews I have read here are truly no fault of the pan's--it is doing precisely what it is supposed to do!Casual cooks raised on Teflon/Silverstone or other nonstick pans and who have not had the benefit of experience working with other types of pans will very likely have issues with hard-anodized Calphalon. For those willing to take the next step in their culinary education, the rewards of a good hard-anodized pan like this 12" everyday pan from Calphalon will become obvious, I promise!For the record--food *will* stick to these pans!!! This however is an asset, not a liability! Sticking to the cooking surface is part of the cooking process and part of what makes these pans superior. The adhering of meats and other foods to the surface provides a browning action which cannot be duplicated in a nonstick pan (which essentially steams foods). When foods are cooked properly, they release naturally from the surface and leave behind a coating of wonderful brown bits on the pan's surface that can be used to create fantastic sauces and reductions by deglazing with wine or other liquids.This 12" "everyday" pan is a dream to use. Large enough to cook an entree for a family of 4+, it heats quickly and evenly across its entire interior surface. The pan's surface is impervious to metal utensils and does not need to be "babied" like my non-stick pans--I have both Calphalon Nonstick pans and Circulon Premieres and I have to treat them with kid gloves. You can literally beat on the hard-anodized pans without fear!The trick to cooking with hard-anodized is as follows: 1. Make certain that your pan is up to cooking temperature prior to adding your ingredients 2. Allow those ingredients to warm slightly prior to dumping them into the pan. 3. Cook at a lower flame than you would with your nonsticks (although these pans will hold up to high temperature searing with no problem. 4. Deglaze the pan at the end of the cooking process, and 90% of your clean up will be done.I can usually finish my cleanup in the sink with nothing more than soap and the soft-scrubber sponge I use on my nonsticks.On occasion, a ScotchBrite pad or a little Bon Ami will get the stubborn spots off, but I have never experienced any of the horror stories I have read from other reviewers.If you bought this pan and had difficulties with it, try again. Give this very simple recipe a try and tell me you can do it better in ANY nonstick pan!CHICKEN BREAST IN GARLIC-WHITE WINE SAUCE for 4*Dredge 4 thin boneless chicken breast halves in flour, set aside.*Heat 3 tbs olive oil and 1 tbs butter in your 12" everyday pan on medium flame until butter begins to bubble slightly.*Add 1 tbs minced garlic and saute in oil.*Add the chicken breasts and allow to cook several minutes until browned.*Turn the chicken breasts over (if it does stick, gently release from the bottom with a steel turner). Allow the other side to brown and cook through thoroughly.*Remove chicken from pan and place on serving dish*Add 1/2-3/4 cup white wine to pan to deglaze, add salt & pepper to taste, increase heat to med-high and stir mixture, reducing until thickened and bubbly.*Remove from heat and spoon reduced sauce over chicken.The sauce will be a rich red-brown color if you deglazed well, and your pan should be mostly clean! If I follow the identical directions above in my nonstick pans, the sauce will be yellow and lacking the richness and flavor of what my Calphalon anodized can produce!(This little recipe can be modified a hundred ways--example: Swap out the white wine for Marsala wine and add 1/2 pound of mushrooms and you've got a fast Chicken Marsala)Here is the Bottom Line: If you know how to make the best use of high-performance cookware or you are willing to learn, BUY THIS PAN! If you like working with your nonstick pans and you are perfectly happy with the results you have achieved in the past, do yourself a favor and buy the Calphalon nonstick version and avoid the hard anodized, you will like them a lot better!

I love the entire conventional (not non-stick) Calphalon Commercial line. As a hardcore cookware nut (90+ pans and counting, including most major brands... Yikes!), this line, and the Cuisinart Multiclad Pro line, are truly 5-star products at 3-star prices.The everyday pan is great for roasting, larger omelets, fritattas for 6-8 people, etc. Weight is great (see below), and the handles do stay cool on the stovetop (they obviously get hot in the oven, but they do cool off quickly once out).If you use these pans right, they will outperform just about anything else in their class, AND be virtually nonstick.Here is what I mean by using them right:(1) prep the pan by wiping a few drops of olive oil around the inside before use -- do NOT use Pam or most other store-bought sprays, as the propellant leaves a residue that actually gets sticky with high heat!(2) warm the pan slightly before putting food in, and allow the food to normalize a bit toward room temperature (i.e., don't toss frozen food into a very hot pan.(3) use medium heat as if it were the "high setting"; I find the need for medium-high heat only on very rare occasion, like when boiling liquid, then I turn down the heat before adding other ingredients.(4) Turn foods regularly, unless you are trying to blacken something (in which case you should be using a cast iron pan!).(5) After use, immediately soak the pan in water, preferably with some dish soap; 15-20 minutes of this soak will make cleanup a breeze, even if you did burn some food on. (BTW, don't forget the savory and cleanup wonders of simple deglazing!).(6) Lastly, use Barkeeper's Friend to maintain the look of the surface, and by all means, keep your pans super-clean, and they will rarely if ever get sticky!A note to all the critics ragging on the fact that most Calphalon manufacturing has moved to China to save costs: you need to understand that it's the design specifications and quality control that matter, not the country of manufacture. I own two of these everyday pans, one from the Toledo, Ohio plant, and one made in China; both were bought from Amazon at different times and at identical prices. For the record, the US-made version weighs in at 3 lbs. 5.6 oz.; the Chinese version weighs in at 3 lbs., 6.6 oz. So there! If anything, the finish and cooking surface of the Chinese version appear to be smoother and slightly more uniform! Cooking performance is indistinguishable in every respect. There's obviously a difference between taking shortcuts in manufacturing, and reducing costs by moving it offshore, but keeping the same high quality standards, so critics, just get over it!