Instruct: Classify Amazon reviews into positive or negative sentiment
Query: Go with the hard-anodized instead!

The nonstick version of calphalon is really for those who aren't very serious about cooking. Part of the charm of Calphalon - esp. the professional hard anodized line - is that it is incredibly durable and can be subjected to the kind of abuse I find in my restaurant kitchen. The no-stick stuff has to be treated with kid gloves: you can't use real utensils and have to get those plasticky nylon things, you can't properly deglaze the pan (a huge issue if you do any French cooking), etc.And anyway, the hard-anodized stuff cleans up really well in itself. Even in the worst-case, charred scenarios, simply put some hot soapy water in it and let it soak awhile, and stuff'll come right out. I've had my set for many years, and it's still like new. Non-stick stuff - even Calphalon's - just doesn't have that kind of lifespan.