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,
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?
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.
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.
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.