CalphalonSignature Hard-Anodized Nonstick Dutch Oven, 5-Quart, Oven-Safe, PFOA-Free, Black

We love this pan/wok. We use it several times a week for everything from more robust sauces to vegetables. In a pinch I used it to make eggs which is NOT what it is made for but worked out well enough.What do you want out of a non-stick pan?1) Good even cooking. This pan cooks really well and the surfaces heat up uniformly as expected. This assumes a uniform heat from below of course. We use gas flames and a double ring burner and it works perfectly.2) Durability. I will admit I am not the most careful when putting away my pots and pans. I often end up with one sitting inside another. This pan has suffered that fate regularly and has not scratched or dinged.3) Surface Adherence. They say you can use metal utensils with this. I try and avoid using metal but I have used a spoon or fork on occasion to move or taste things, and there has been contact with the surface. There was no visible impacts to the pan at all.4) Ease of cleaning. The inside is as easy to clean as any pan or pot I have ever owned, wipes out very simply and cleans well. I've tried it in the dishwasher once (it is a bit big and just takes up too much space in the machine to do it often) and it cleaned to like new. The outside is a bit harder to clean due to the surface texture but it will clean with a little extra elbow grease. I also found using white vinegar or a little lemi-shine mixed with water works well. Careful of the lemi-shine as it is a bit abrasive.Caution, the handle can get HOT if over another flame or near another working pot or pan. Handle it carefully and keep it out from over flame.I haven't used this in the oven yet so can't comment.

My background in non-stick pans is fairly limited. I always had the junky teflon pans you buy in a set from discount outlet stores, and they were always lightweight aluminum and the coating would inevitably start to flake off after a year or so even with good care. My mother bought me a GreenPan as a gift, which seemed much more durable and had a better weight and balance to it, but after maybe 5 years or so, eventually largely lost its non-stick. I used seasoned cast-iron for making eggs for a bit, too, but those tend to work very poorly for omelettes or runny scrambled eggs, where you cook on low heat, very slowly to produce very small curds. A lot of egg gets lost to the pan, and clean-up was a pain.So, I thought it was time to invest in some legit nonstick pans. After a lot of research and realizing how happy I was with my Calphalon nonstick skillet and saute pan and knives (and unhappy I was with my Cuisinart non-stick grill pan and Santoku knife), I settled on these, and am quite happy with them! They're made in USA. They're nicely weighted and balanced, so they stay on the stove and don't tip all over the place when I'm stirring eggs. They also conduct and hold heat really well - its harder to accidentally start burning the eggs because the pan responds a bit slower than a really thin aluminum pan.Now, I'm not looking for a pan that I can throw an egg on without any sort of fat. That's not my cooking style, and I'm not afraid of butter or oil. I did try cooking an egg without any fat as a test, and I guess it worked well enough (but tasted awfully blah, unsurprisingly), but perhaps not as well as some brand-new ceramic or other pans may do at this particular task. But, for my use case, it cooks my food just right with a very thin light coating of butter.I've run them through the dishwasher several times now, and they are still performing nicely and haven't lost their appearance. Only time will tell the story of overall durability.Also, I love that the metals are handle, stay cool to the touch on the stovetop, and that the oven temp rating for these is quite high! I'm excited to make a Frittata in the larger one!Overall, I think these were a worthy investment for a pan I use nearly every day for breakfast!

Love this wok pan. Heats evenly, definitely easy clean up. It does have weight to it but works extremely well. Nothing sticks to it! Just slides right out! A little pricey but worth the cost. I've used it for several months and it looks brand new. I would buy it again in a heartbeat!

Great quality, ideal in size and replaces the old one of 15 years that finally scratched excessively ..the new brand of Cephelon has a protective layer that won't scratch when washed..its lightweight, deep, at 12 inches..perfest for stir fried foods Chinese or other Asian dishes..great for frozen meals, stroganoff and other mixes sauce meals as well..like a wok, but stronger and more durable..awesome and very happy with my pan..keep it oiled when in use or not in use

Love this wok! Great for our stir-fry meals. Super easy cleanup!

This Is a somewhat biased review, I have a set of 8” and 10” Calphalon Unison Nonstick Frying pans that I have had for some time now. The biggest difference between the two is: The nonstick surface and the edge angle. The Signature Omelette pans have the sweeping walls. This helps too flip the egg easier. The 10” pan is best for the Omelette’s and the 8” is just right for the fried. The new pans are easier to clean and do not need as much oil to have the eggs free moving. They both heat up slowly, but cook evenly after reaching desired temperature. The Cost is higher than budget pan would be, but the years of service are much longer. The warranty is life time for household use. This has not been tested or confirmed by me at this time. I feel that the Calphalon Pan’s that I have both used, in the past, and now have added, are well worth it. I hope this review has been of some help.