• Deep, round-sided pan ideal for stir-frying and reducing sauces
• Heavy aluminum with thick bottom to heat evenly, quickly
• Anodized for hardness and stick resistance; made in China
• Riveted, oven-safe handle is cast stainless steel; resists heat on stovetop
• Hand wash with mild detergent; measures 9 inches across; made in China

Calphalon's chef's skillet has sloped sides to facilitate the easy maneuvering of a spatula, and the easy transition from pan to plate of whatever you're cooking. Use for general sautEing, stir frying and with the addition of the cover for simmering. This small 9" pan is ideal for singles and couples cooking dinner for themselves.

This moderately sized, deep, round-sided skillet is like a flat-bottomed wok, perfect for stir-frying and designed to facilitate a chef's C-shaped flipping motion. Because it exposes lots of surface compared to the diameter of its bottom (it's 6 inches at the bottom, 9 inches across the top), the 2-quart skillet is also ideal for quickly reducing sauces. Though not nonstick, like some Calphalon cookware, the matte-finish pan is anodized for stick-resistance as well as hardness. Metal utensils won't harm the surface. Contoured, textured handles of cast stainless steel resist heating on the stovetop, go safely into the oven, and are triple-riveted for durability and balance. Notches in the handles facilitate hanging on a hook or a peg. Made of heavy-gauge aluminum, the pan cooks without hot spots or warping and carries a lifetime warranty against defects. --Fred Brack

Unfortunately I did not review the dimensions on this item and thought It was a wok type pan. I returned it.

What can I say . . . Calphalon is the BEST! This is a great
skillet for your Chinese food! Love making fried rice in it!
Highly recommend this product!

I am only doing this review so others like me will not make the same mistake I did. I did read other reviews(apparently the wrong ones) and based my purchase on them.
If you are one to do this than here is the most important thing.
.....THIS IS NOT NONSTICK........
I tried cooking a grill cheese(which had butter on the outsides)sandwich and the bread stuck to the skillet and I gave up.
Unfortuately, through my excitement of getting new pans to cook with, I threw the boxes away upon opening.

I have had this pan a week and I am very happy with it. I am a longtime user of commercial hard anodized Calphalon cookware and am replacing a few very worn pieces. This is a new size and deeper skillet than offered in the past and is a great addition to my current Calphalon.

The earlier version of H-A Anodized skillets had a flat lid, allowing condensation (and flavor) to adhere to the underside at times. This does not appear to happen with the newer 'domed' lid design. I appreciate the complete Calphalon use and care instructions that was included, as well. I have shown this to the chief dishwasher in the family in hopes of helping this pan last even longer than my previous Calphalon set (17 years).

I have used this pan several times. I followed the manufacturer's directions by using a small amount of oil, heating the oil before putting the ingredients in. Each time, ingredients instantly sank to the bottom and stuck hard. The pan then has to be soaked for hours, and even now burnt food is stuck to the bottom, possibly forever. Enough said? I don't plan on using the pan now, and count the money wasted.