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Caphalon Professional Non-Stick

I have several non-stick caphalon pans and the non-stick is coming off in some areas. What can I do, or do I need to throw them away. Hate to do this with a 12" pan, but, oh well!

Thanks for any advice,


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  1. Pitch them. Please. Don't donate them, either. Who knows what was bonding the non-stick surface to the pan? And do you want to risk consuming the non-stick surface as it continues to flake off?

    1. Calphalon Professional Non-Stick has a lifetime warranty. Send it back!

      2 Replies
      1. re: srgoodman

        I second this. What's the reluctance to open a dialog with the manufacturer, who though they have a vested interested in the product, can often make substitutions or changes that the retailer can't?

        1. re: srgoodman

          Three votes for the send back. Call them first and explain, they may need to give you an RO number to track.,

        2. A little too late now, but my advice is to not bother with purchasing expensive name-brand pots and pans with a non-stick coating. Once it starts to scratch there is no stopping it and it will eventually become worthless. Uncoated pots and pans are a different story.

          For non-stick coated saute' pans, a better strategy is to buy simple commercial grade aluminum saute' pans with non-stick coating and use those for daily use. You can get them at good restaurant supply houses and places like Costco.

          These pans are not nearly as expensive as All-Clad or Calphalon, but they work just as well, but when they start to get scratched up, it isn't nearly as expensive to replace.

          1. Thank you for the advice. I also have a set of regular Caphalon, but the saute pans stick so badly I added the non-stick pans.

            I'll go to a restaurant supply today.


            3 Replies
            1. re: cookric

              Your Calphalon pans should not "stick so badly". Are they spotlessly clean? Do you heat them sufficiently? Do you let the oil get hot enough? Are you trying to move the food around before it browns? IME, "cook error" is usually responsible when food sticks to a high-quality pan.

              1. re: cookric

                Clean your pan to the point where no water clings to it. There is a grease remover product by DAWN called Power Disolver that works great. Then try this rule when you saute, cool oil into a hot pan. Let oil heat then begin to saute.
                Works for me.

                1. re: cookric

                  I have 15-20 Calp pots & pans, NS and regular. The major problem in sticking is cleanliness. On the NS use the rougher side of those double-sided spongfes and uses some good hot water, soap and elbow grease. When jfood does it, there is a marked difference than when little jfood does it. Likewise with the regulars, get them good and spotlessly clean.

                  Second issue is temperature. Calph take waaaaay longer than you may be used to to heat. Must have patience. This discussion occurs often in kitchen-jfood when mrs jfood makes eggs in the morning. Turns on the pan, waits a good 5 secinds, throws the egg white in. Let the pans do there thing and heat properly, then place some oil/butter in and relax. Let the eggs cook til they want to release. They know what they're doing.

                  Good luck.

                2. Did you overheat the nonstick pans? That can make the nonstick surface come off. In any event, don't cook anything more in them-it probably isn't safe. FYI, regular anodized aluminum does stick, and must preheat sufficiently to release food, even with fat in the pan.

                  You should definitely email Calphalon about your problems. I tried a new Calphalon product (Calphalon One) a few years ago and found that it didn't live up to their claims (essentially combining the best qualities of regular and nonstick surfaces in a single pan). I never was satisfied with the product, and can't recommend it, but I can say that Calphalon's handling of the issues I presented resulted in the best customer service experience of my life.

                  I obviously can't guarantee that their customer service policies haven't deteriorated in the interim, but the product manager phoned me and the things they did to make amends were truly over the top. They really cared. Give it a try.

                  I agree with the comment that good commercial grade pans can be fine, and that many brand names aren't worth their price, but I've been pleasantly surprised. I have a fabulous Jamie Oliver Professional nonstick saute pan (made by T-Fal) that both browns food and creates a fond. If you can afford them (which I cannot), AllClad pots really do cook very well. OTOH, Cuisinart cookware is, in my opinion, garbage while much of the cheap Farberware cookware performs extremely well.

                  1. Thank you for the advice. Yep I'm sure I overheated the pan as I sometimes transfer from the stove to a hot oven to finish cooking.

                    As far as the anodized aluminum pan is concerned, I have several sizes and they all stick.

                    I'll just let them hang in my kitchen and use the ones I'm buying from the cooking store.



                    1. Oops! Not to be yet another person wagging their finger at you, but I doubt that any nonstick pan is supposed to go into a hot oven. The only pans meant to go in an hot oven are those rated safe for this purpose - or if it is a cast iron pan.
                      I have been using a Calphalon One sautepan and skillet for over 2 years now without any sticking issues. I am careful not to overheat on a high flame, or let the pan become too dry or place cold/frozen food in a hot pan. In fact I often caramelize things in oil in these pans and that's the only time I need to soak in warm sudsy water so all the brown oily residue comes off. I recently bought their 4 qt sauce pan too and am very happy with it.

                      1. I believe all the responsible manufacturers say no more than 450 degrees heating for their non stick pans. But since that Marian Burros article about them in the NY Times I've used them less and less frequently even though they are slightly easier to clean up.

                        1. Hi group,

                          Heres an update. I mailed the skillet to Calphalon with a letter telling them of my experiences and instructions to destroy the pan if it is not under waranty, rather than sending it back.

                          I didn't hear from them at all for a while, then all of a sudden I received a box from them with a brand new Calphalon One 12" non-stick skillet inside. No letter or anything, just the pan.

                          Anyway, this proves they do indeed value their customers and will go to great lengths to make them happy.

                          Thanks for your advice,


                          1 Reply
                          1. Wow, great to know. Thanks for the update!

                            1 Reply
                            1. re: jackie de

                              I gave my Calphalon cookware away. I love my Stainless Sitram Cybernox fry pan. The surface is practically indestructible and it's non-teflon coated. I use All clad cookware as well.

                            2. I threw 2 Calphalon non-stick fry pans away just a couple of weeks ago (wish I had thought to send them back!) and replaced them with Swiss Diamond, which I am loving.

                              I wouldn't mind trying the Sitram Cybernox in a saucepan-- any thoughts on where to get them discounted?

                              1 Reply
                              1. re: Dim Sum Diva

                                Go to amazon.com and look for the "used" Sitram Cybernox cookware. Amazon sells a lot of display cookware that's virtually brand new for much less than the original price. I purchased two used Mario Batali enameled cast iron pots (love them) for 40% less than the original price. They are in brand new condition.

                              2. hmm..
                                Do you use non-stick cooking spray in it?
                                Thats one of the worst things you can do to nonstick cookware. The carbon dioxide that makes it come out of the can breaks down the nonstick finish.
                                It will turn brown, peel off, and everything will stick to it.

                                1. you can send it back and get a replacement for it
                                  call Calphalon EST 8-4:30 at 1-800-809-7267 for info on this process.