Others say...

"I'm just the clean-up guy, but . . ."
The chef thinks this is a great pan. We have used Calphalon Commercial pans almost exclusively for over 20 years and love them. When I cleaned right through the black interior of my wife's favorite pan, I immediately turned to the Calphalon on the web. I was a bit disappointed that the older style was no longer available, but had little trouble deciding to try this new one. It has the solid heft of it's predecessor, heats evenly and has a great new handle. It fits the hand far easier than the older straight style, making it easier to control the pan, and it doesn't seem to get too hot so we don't miss having the older handle cover. Best for me, it really does clean up nicely with only a dish cloth and mild detergent. 'Stubborn' bits soak right off. Can hardly wait for its older siblings to need replacing.

"Great saucepan! Not totally non-stick but it's expected!"
Very satisfied! I owned Circulon non-stick for the last 10 years and the non-stick wore out after 3-5 years (depends on usage and whether you add oil when cooking). At some point I wished to do some serious cooking so I got myself Calphalon One. After reading other reviews, Calphalon One surely meets my expectation.

Just a few points before you make your purchase decision:
1) It's NOT non-stick - it's low stick. And because it's not non-stick, I am able to deglaze. (Note: There is another Calphalon One with non-stick in the market though.)
2) Clean up is so easy - Just soak the pans in hot soapy water for 15-30 mins and the food will just come off. Then clean it as usual.
3) If the food still sticks to the surface, use "Bar Keeper's Friend." This little white powdery thing just ROCKS! I can't believe I let myself endure those "rainbow" stains on the stainless steel cover for so many years! For $1.99, it solves the problem beautifully!!!

"Not as heavy and thick as the original Calphalon"
They keep tinkering with the formula on this anodized line! Why don't they leave well enough alone? I still like the original commerical restaurant line with the nickel-plated handles -- the ones that got red hot to the touch when the pan heated up and the anodized lids with the flat lid handles. The major reason, for anyone with cooking experience the temperature of that handle tells you how hot the pot or skillet itself is. I HATE these new stainless lids. The very high handles make them impossible to store in a lid drawer. The original lid design was the best -- a flat handle that you would lift off with a cooking fork or spoon when it got too hot

The gage of thickness on this particular pan doesn't seem to be as thick as on my original anodized Calphalon.

This new Calphalon One line anodized coating seems to be more slick than the older version of this pan. It remains to be seen how well it stands up to normal use. It is definately slicker than the old anodized commerical line.

The majority of my Calphalon is the original Toledo Commmerical Cookware -- before they even changed the name to Calphalon. And its held up for years and years. Just don't scour the insides of it too hard when you clean it and don't put it into the dishwasher.

By the way, I own a couple pieces of the Calphalon non-stick and I hate it! You can't sear or brown anything it it. It's pointless to pay that kind of money for non-stick cookware. Just go to your local Walmart and buy cheap no-name non-stick if you want some non-stick cookware. Don't waste your money on the Calphalon brand. It's still the same non-stick coating that scratches and wear off like all the others.

"Great cookwear, but not perfect"
I received the 2 1/2 quart saucepan for Christmas. Cooks GREAT and cleanup is VERY easy. A couple of minor annoyances: 1) I wish it came with a glass lid like the Calphalone One nonstick version, and 2) the metal is definitely "softer" than my old faberware stainless steel set. If you bang a spoon against the lip of the pan while cooking(say, to dislodge some rice), it leaves little dings around the edge. There's still an adequate seal with the lid, but I at this price I expect my cookware to be bulletproof. Never had this happen on my cheapo Faberware set.

"A good quality saucepan"
I bought the Calphalon One pans because I was tired of replacing my non-stick pans when the non-stick surfaces ultimately wore off. Regardless of use of nylon utensils, hand washing, and warranty, the surface always seemed to blister and peel after a few years no matter what brand I bought; including Calphalon. So I bit the bullet and spent some money on my pans and have been happy with the Calphalon One Infused. It doesn't release food quite as easily as non-stick, but I also won't have a problem with peeling. I tend to use a lot of butter or oil in my cooking, so it's not a problem. It does release easier than aluminum though.
Overall - Nice heavy pans that sit well on a glass top stove and heat evenly.