First, I will agree with the review that says that these pans are not totally nonstick and not totally stick. But that's the idea. I love these pans because you can use whatever utensil you want, even metal ones, without fear of wrecking the pan. They might not be the best pans for eggs or hashbrowns, since you really don't want those to stick, but if you're browning a roast, you want that to stick a little to get that beautiful fond on the pan, which comes right up very easily when you deglaze! For everyday things like hashbrowns or eggs, then you should buy the Calphalon One Nonstick versions... they are just as awesome but nonstick instead, which translates to NO METAL UTENSILS!!! Simple as that. Best pans for the money, period.

Just don't put them in the dishwasher as my roommates did to 2 of my Calphalon One saucepans. They ended up buying me 2 new pans to replace the dishwasher damaged ones (roughly 300 bucks!!!)

I own sets of All-Clad LTD and Calphalon Commercial Hard Anodized cookware in addition to this set. It's hard to find any better pans to use on a high output gas rangetop than these. Their relatively high mass, uniformly thick walls and excellent heat conductivity assure near-perfect high heat (searing) performance as well as superb simmering. When gently heating foods, these pans with their domed lids are ideal for allowing food flavors to meld beautifully. I even prefer using the stockpot over my long-time favorite Ruffoni copper pot when slow simmering soups!
I have cooked on Calphalon Anodized cookware for years. When using them to fry or saute, as long as I heat the pan and oil adequately, don't drop ice-cold food into it (use your microwave to bring food to room temp if you can't plan ahead), and clean the pans thoroughly after use, I've experienced negligible sticking in the year I've had mine. Following those simple rules, even my 5-year old Commercial Hard Anodized set has little problem with food sticking, although the Calphalon One is noticably better in that regard. I've never had any sticking problems with their saucepans, ever. With few exceptions, if your food sticks to your pan, you're cooking at too high a heat. As they say in England, use your (range) knob.

Calphalon One are the best professional style pans on the market today.

If you want a pan that is TOTALLY non-stick, go to a department store and buy one for $10.00.

These pans are not fully non-stick and not fully stick. They have the qualities of both. Which any "real" cook will understand and know how to use these pans as they were designed to be used.

If you do not understand why Calphalon has designed these pans, then stick with your 16 pc tin set you got for $9.99 at your local discount center. Do not buy these, you will not appreciate them.

I love this set. The quality is what you will spend your money on, the beauty of it is an added bonus. The first thing I cooked with my set was scrambled eggs with cheese out of fear that it would not work. There was some sticking but the eggs turned out nicely. This set may take time adjusting to since you need lower temperatures to cook with.
Cleaning is not that bad. Once the pan is cool simply soak it until you can easily remove food with the scotch brite pad (I use the blue scotch brite its less abrasive) it takes almost no time. You may see a color change in the pan from cooking, use Bar keepers friend it restores it back to its original beauty. If you have a stain let Bar keepers friend rest on the spot and if neccessary treat the spot again-it will come out.