Calphalon Professional Hard-Anodized 12-Inch Omelet Pan

Amazon.com Calphalon Professional hard-anodized pans are made for the serious cook who's looking for kitchenware built to last a lifetime. For example, since eggs should be cooked quickly on medium-high heat, this 12-inch omelet pan is ultrathick along the bottom and sides to absorb the higher heat levels, while protecting delicate eggs from burning. The sides are sloped to facilitate swirling the pan--gently glide the omelet around and out of the pan and onto the plate, just like a fancy restaurant. The chromed cast-iron handles do get quite warm, so keep a hot pad handy. The nonporous and nonreactive hard-anodized surface resists sticking and doesn't affect the flavor or color of food. It's also tough enough to handle stainless-steel utensils and vigorous whisking. Unlike pans with plastic or wood handles, the extremely sturdy all-metal construction provides the flexibility to take the pan to the oven to keep food warm until it's ready to serve. Remember to hand wash all Calphalon pans--dishwasher detergents are bad for the finish, and their use voids the lifetime warranty. --Dale Steinke

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