Others say...

"Don't be confused, buy infused."
I bought my first Calphalon One INFUSED pan over 15 years ago, the Wok, and became a loyal believer then and there. I have used the Wok on both gas and electric ranges and have always had even heat and easy stir fry. I have had many a shrimp or Hunan Fire Oil residue burn to the bottom, but have never had a bit of trouble washing the remains off. All I do is fill it with hot sudzy water, leave it sit for an hour or so, and take a plasitc scrub brush to whisk it all away. I bought the Calphalon One INFUSED Anodized 9-inch chef's skillet and the Calphalon One Non-stick 11-inch grill skillet early this year. I can report the same consistent and dependable cooking and clean-up results for the 9-inch skillet but the grill skillet is a bit more stubborn. This could be due to the rippled grill skillet bottom. I bought the last two items on Amazon and got very good sale prices, but I would pay full price for any of the Calphalon One INFUSED Anodized cookware items. They are first class. The Calphalon One Non-stick Anodized coated cookware is a definite step down. I have read owner reviews that complained about the product not living up to its reputation or price. If they were comparing to the INFUSED cookware, I can understand their disappointment.

"Good, not great"
Concur with the other reviewers for the most part. The price is hard to beat, and the cooking properties sold me on the line enough to buy the higher-priced 1.5qt saucepan.

My only gripe is specific to this stir-fry pan: the flat bottom is small, so given the shape of the sides and the long, heavy handle, the pan does not sit flat on a ceramic cooktop. I get around this by just propping it up, but it is a serious flaw, particularly since they explicitly claim it's well suited for ceramic cooktops.

"Value?"
I own _both_ the 10" and 12" Calphalon One Infused hard anodized woks and they are PERFECT in every way. They do what they are designed to do and they do it elegantly. Beautiful to look at and they are American made with superb quality.

So what's not to like? The price. If you put the 10" and the 12" side by side, the 12" is quite a bit bigger...but it is not more than three times bigger!!! Yet that is the difference in price with the smaller priced at $50 and the larger at $160. Either the 10" is under-priced at $50 or the 12" is grossly priced at $160.

The $50 price for the 10" is the same everywhere and I happened to buy it locally on for the convenience of it. I was unwilling to pay the $160 price for the larger one and happened to luck out at a certain auction site where I was able to buy the 12" boxed and brand new for about half of what Amazon was asking, shipping included.

In my opinion, the 10" is priced right. At $160, the price for the 12" isn't.

"Great wok for 2"
I wanted a smaller wok because the typical sizes are just unreasonably unwieldy when cooking a small stir-fry for two people. That said, I was a little shocked at how small it was when I first took it out of the box. However, I've found, during use, that this is the perfect size when cooking for two people. Especially if you need access to the other heating elements for side dishes. I think I'd now like a smaller spatula though to allow for easier cornering!

New comments:
Maybe a 4 star item? After 6 months, I continue to have some difficulty seasoning this pan to eliminate some initial sticking while searing meat for stir-frying. The premium for the non-stick version is usually pretty hefty but if you can afford it, I see no reason to fight with one's wok.

"great pan!"
I like this pan--a lot. The product description is accurate: the pan is a HYBRID, neither stick nor nonstick. Based on the reviews of some others in this forum re: infused anodized pans, I braced myself for a sticky mess at the first stirfry. But to my surprise and delight the food glided off the pan's surface. Maybe it's because I keep surfaces clean (as recommended by the manufacturer)? Or that I always add a fine film of olive oil? Or that I cook on medium heat?

Despite its "stir fry pan" description, the pan's high sides make it suitable for cooking anything that fits within the flat bottom base and that you don't want splattering your stove top. I have cooked stirfries as well as pork chops, steak, tofu, and veggies. The pan is especially nice for browning--something I could never achieve (or achieve well) with a nonstick. Any food that does stick cleans away with a sponge if you soak the pan briefly in water.

I highly recommend this pan and plan to purchase other Calphalon cookware.