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warped Calphalon

  • j

Has anyone else had their Calphalon warp? The saucepots are fine after many years of use, but the larger flatter pieces (saute'pans, skillets, paella pans)seem to warp. They say there is a life time warranty, but you have to ship them back to Calphalon at your expense with no guarantee that they'll replace them. Am I the only person with warped pans. If so what am I doing wrong? Thanks.

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  1. I knew there was a good reason why they're so expensive.

    1. What kind of stove do you have? It sounds like you overheated your pans ( no small feat ) , I have a number of Calphalon pans and have never had any warping occur . Do you do a lot of sauteing ? Are they high end stuff ? Aluminum pans tend to deform quicker than cast iron or steel . I have a Calphalon dutch oven I use for braises and it has served me well for many years . Maybe your stovetop just kicks ass . I would love a higher BTU stovetop . It could be defective , most retailers should replace a defective pan at no charge . I mean , they are pretty expensive .

      2 Replies
      1. re: GoalieJeff

        I can understand over heating causing the one calphalon pot that we use at our restaurant to warp. The stove there is really hot and the pan has been used for many years. But my stove at home is just a normal electric range and despite what chefs say about heating the pan before you put stuff in it, I almost never have. I would return the stuff to the place of purchase, but I'm many miles away. Maybe I'll send one piece back to Calphalon and see what they say. Thanks for the input.

        1. re: Janet

          Aside from anything cast iron (LC included), every larger flat-bottomed pan I had eventually got warped from cooking on electric burners. I don't think there's much you can do to avoid it, other than upgrade to a gas range.

          The chef I sous'd with, when he got good and fed up with warped sauté pans, used to turn them upside-down on the counter and give the hump a mighty whack with a meat mallet. It wasn't a cosmetically ideal solution, but it sure stopped the wobbling.

      2. I have had the same problem with the calphalon sauté pans as you have had, both on gas ranges and electric. Twice I have taken a pan back to Macy's (where I bought them, but without a sales slip and two or three years after purchase) and the pans were replaced right then and there, without any hassle. A third pan needs replacing, but I have given up on Calphalon sauté pans. They just don't hold up well enough for me. What has held up beautifully for me is Magna-lite. Unfortunately, this company is no longer in business, as I understand it.

        1. I too have the Calphalon pots & pans (Kitchen Essentials from Target), and am just about to send my large skillet back to them for a 2nd replacement due to warping. I KNOW I didn't use this one on too high a heat, didn't think I did the first one either. The pots are going back as well, due to the non-stick coating not holding up. If they refuse to replace them, it is a small annoyance, as over the years I have slowly been building a collection of All Clad MC2---LOVE THEM!!!

          1. Yes, jfood has both had some warped pans, has returned them and had them replaced. Jfood's guess is that they were placed in the sink under cooler water when they were too hot.

            Wrt paying for them to be returned and replaced. It did bother him at first but he drives his car to the dealership for repairs, pays for returns on most of his on-line purchases, etc. Part of the gig.

            1. Yeah, I've had 3-4 large saute pans from Calphalon warp. A few tips:

              As a quick fix, if they are warped into a bowl shape, hold the pan by the handle in one hand, and lightly bounce a hammer off the bottom a couple of times like a trampoline (sort of like playing a tambourine), and they seem to spring back into shape for a while, but will eventually warp again. It they are crowned in the center, you can't really do the same thing, because you can ding the cooking surface (dinging the bottom is purely cosmetic. You can try laying the pan on a flat concrete surface, like a basement floor, and tapping it with a hammer thru a block of wood to protect the surface, but this doesn't seem as effective.

              And as JFood says, never run the pans under water until they reach room temp, or close to it, as this seems to really stress them

              The good news is they will replace anything, no questions asked, even pans I've "fixed" this way, and had visible dings bottom and top. The bad news is you are without a pan for a couple weeks, and over time, this gets to be a hassle.

              As a longer term solution, I've migrated to All Clad stainless, and never had a problem...I think the strength of the stainless laminated to the core seems to avoid this issue, and I haven't had one warp yet.

              1. Jfood and Chef are likely right. I used to have quite a collection of pans that all but danced on the range while I cooked. I was always rinsing my pans while they were still hot, to avoid a dried-on mess. When I got new pans, I began to take greater care, and restrain myself from rinsing or washing the pots until they are at room temperature. The new pots are holding up very well.

                1 Reply
                1. re: onceadaylily

                  For the baked on problem, just let the pans cool, then fill with hot water, and a squirt of dish soap. Put the pan back on the burner, and bring to a boil. At that point, you can dump, rinse, and clean (without regard to cooling, since the pan will only be 212 degrees, not several hundred), and they should wipe up easily.

                2. My 5 Qt. Calphalon Infused Anodized saute pan has warped. I've only used it on gas stoves, have always let it cool before washing. Will try exchanging, but apparently they've discontinued this line the new versions all seem to have glass covers which I've never cared for. Not happy, especially after paying over $200 for this pan!

                  7 Replies
                  1. re: JasonL

                    I'm wondering if deglazing a saute pan results in warping...

                    1. re: freia

                      Good question. But of course, that is a standard cooking technique, and any brand that sells itself as being high quality cookware with "a passion for cooking", and uses tag lines like "Forever Calphalon", should stand up to such use.

                      1. re: JasonL

                        Oh agreed, but I know that even the best cookware will give out over time, even the pro series of cookwares. I remember seeing a stack of warped Pro Induc-Inox sautee pans that were warped, stacked up at DeHillerin in Paris. Apparently they were from restaurants, and I know that restaurants do alot of deglazing. As do I. And I have a couple of sautee pans that are very VERY high quality that have warped. I don't deglaze nearly as much, now, as I am suspicious that my deglazing habits have caused the warping.

                        1. re: freia

                          All frustrating to hear, but thank you for sharing. I'll have to be more careful about what I'm willing to spend on such pans if they aren't going to last.

                      2. re: freia

                        I have had a couple of Calphalon One pans warp slightly despite being careful with them. I returned the 8" and 10" pans, and the replacement ones have warped slightly. They always warp so the handle can be rocked up and down slightly, but not side to side. I wonder if the riveted on handle adds side-to-side strength to prevent warping in that direction.

                        I live near a Calphalon Culinary Centre and talked to one of the chefs. He said they are made to take heat and should not warp. I asked about deglazing and he said it should not be a problem as long as the pan heats up the deglazing liquid, but the liquid does not cool down the pan. Thinking about it, that's really not possible, but he meant it is OK to use a small enough amount of room temp liquid added slowly enough to not dramatically cool the pan.

                      3. re: JasonL

                        Just send the pan back, keep the old lids. they'll replace the pan and lid, and then, you have 2 lids, even if you don't like the new one!

                        Of course, the real solution I've found is to replace with All-Clad over time. Haven't had one warp yet.

                      4. Yes, even though I babied it, my 12 inch Calphalon anodized skillet warped. Never rinsed in water while even warm, always carefully brought up to heat that was no more than medium, but it warped within 2 years of purchase. My sister had one that did the same thing. I've had other pans for a very long time that did not warp, so when it came time to replace it I went to Sur la Table and got one of their triply nonstick skillets. They have a really good return policy, so if this sucker warps it goes back!

                        1 Reply
                        1. re: Lotsofscots

                          Triply cookware tend to be much more robust than aluminum cookware.

                        2. Yes,
                          My roasting pan warped first time I used it,
                          Never sits flat since,
                          Also have a couple pans with loose handles, and rivets covers came off where the rivets hold the handle to the pan.
                          Think I paid +$500 for the set, expected better from a $500 set