It’s been two weeks since I received the Calphalon Unison 10” Nonstick Omelet Pan and I’ve been putting it through my daily gamut of cooking. Below are just some of the items I’ve been cooking.
Overall impressions: The non-stick surface noticeably creates less friction than traditional nonsticks and hard-anodized nonstick surfaces, as if Calphalon infused a tube of lube onto the pan. The surface is downright slick (literally) and it stays true as advertised. It retains heat as well as my stainless steel collection, which is also by Calphalon. The surface is extremely easy to clean and most of the time, the oil can be cleanly wiped off by a soft paper towel. Transitioning from other types of nonstick surfaces to this one was a non-issue and it felt pretty natural to use right out of the box.
Final Verdict: One pan to rule them all. Stainless and other non-stick brands should be afraid. Recommended, but be prepared to pay a premium.