Most helpful client reviews
57 of 57 people found the following review helpful.
a fantastic pan
By Anonymous
This is a outstanding piece of instrumentation for some cooking tasks; don’t let the “stir-fry” moniker limit your uses of it. In fact, because of it is huge flat bottom, it doesn’t rather work as well for stir-frying as a traditionally shaped wok, and the nonstick coating, while durable, means you have to be a little bit too careful when moving feed around — a true stir-fry must be stirred with abandon. But this big pan is good for all kinds of sauteeing, and because of the high sides it is capacity is tremendous. Combined with the tight-fitting glass lid, one of the best uses of this pan is to make risotto for a big crowd; it’s also in truth nice for tossing almost-cooked pasta into a hot sauce.
A few minor notes: be conscious that the pan is actually very large, and rather heavy, and because of this it takes a long while to heat up. It may be hard to lift when full of food. You in all probability wouldn’t want to use this for a side dish, to whip up a little sauce on the side, or to cook for one or two people. It may block nearby burners on a little stove. The silicon-covered handles are oven-safe to a degree, but they’re not magic; coming out of a hot oven they will be painfully hot to the touch.
28 of 28 people found the following review helpful.
One of the BEST 12-inch pans for the price! A+ A+
By G. Kline
If you take pleasure in cooking, you know how utile it is to have quality cookware. Cheap cookware doesn’t last, nor does it carry out well (uneven heating, insulated grips that get very hot, poor grip design, non-stick surface that degrades, poor lid seal, etc). You may spend $15 on a pan that may *look* nice and seem like a bargain, but then you find in a year or two you’re wishing you had a better one.
The best thing is to go all out, invest a nice chunk of money, and get a major cookware set by Calphalon, All-Clad, Paderno, Le Creuset, etc. But if you’re budget conscious, this is a difficult thing to do. If you’re like me, you buy your cookware one pot at a time, when you find a good quality one on sale.
I purchased this Anolon pan at Macys when they had a one-day sale (got it a little for less than here, in store). The price staged on Amazon is genuinely rather good, taking into account the free shipping. I’m very happy with it. It is a significant pan, that rivals pans from other makers at twice the price.
PROS:
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* Handle rivets on pan and lid are top-notch; no exposed screws or rough edges.
* Handles are rubber padded and insulate well, and may tolerate being in an oven up to 400 degrees (although they will get hot–you’ll need a pot holder). This is super for when you’re pan roasting meat (brown on one side cooking on the stove, turn the meat, then finish it in the oven).
* The pan shape is interesting, like a cross among a frying pan and a wok. Excellent for stir-fry. It has a good heated surface area and the curved edging is utile for arranging feed that you want to cook slower or less.
* The lid fits on the pan perfectly, with a thick and even quality glass.
* The hard anodized non-stick surface is top quality, far better than something like T-Fal. It looks like it will last a very long time. It cleans up genuinely well, too.
* “Restaurant Tested” — apparently they conducted a field test with the cookware and had outstanding results. Anolon does not provide any specific details when it comes to it… but if it isn’t just selling speak, this is a very nice testimony for durability.
* Nicely weighted. It is heavy, but not exceedingly so for this size. You don’t want something too light weight anyway, as a lighter pan gets knocked around rather easily.
CONS:
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* The grips are well made, but I’m not sure how well they will hold up if exposed to repeated high heat in the oven over a long amount of time of time. That would only be a concern if you do a lot of pan roasting (your substitute would be to just transfer the meat when you’re ready).
* The edging on the lid is stainless steel, but it’s not super thick–it may suffer dents if you’re careless with it.
Overall, an magnificent buy. It actually feels and looks like a pan costing various times more. And as of this writing, almost all of the reviews are 5 star. It’s no wonder! 
29 of 31 people found the following review helpful.
Versatile multi-use pan!
By A. Wong
My needs were pretty basic when I was searching for a substitute for my Kitchen Aid 12″ Teflon coated pan.
* 12″ (since I got used to the size for cooking for 2)
* be a highly versatile pan (I planned to have one-pan-to-rule-them-all)
* high quality nonstick surface (Teflon didn’t last long… just over 1 year)
* not super pricey
The Analon fit the bill exactly. It’s outstanding for everything I throw at it, big sufficient to cook for two, and is super nonstick (I may fry an egg with no oil, which was out of the question with my old cheapo pans). I believe the amazing nonstick surface is from “hard-anodizing” the pan rather of putting on a coating, which in the long run wears off. I might be competent to compare in a year or so, but for now (used for with regards to 2 months), the hard-anodized surface provides a MUCH better cooking experience than my old pan ever did. Since feed doesn’t stick, my cleaning time for the pan has decreased significantly.
Other random thoughts that come to mind are: +comes with a see-through lid (that in truth gives rise to a good seal), +heavy (if you like heavy pans).
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