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Help! Commercial Calphalon Hard Anodized finish wearing off?

I bought a set of hard anodized in 2000. Honestly, I rarely use them. The one pan that does see a lot if use is the 2.5 qt sauce pan that I use to boil water for noodles. The other day I made a batch of red lentils for my baby (which I had never done in this pan before, though I have made rice in it). I boiled the water on high then reduced to low-ish for 40 minutes or so. When I emptied the lentils into a container, the bottom of my pan was completely silver (rather than the black of a typical hard anodized pan). It's like the finish was completely dissolved in one use--needless to say, I trashed the lentils.

Has this happened to anyone else? Should I toss it, or is this normal for an 8 year old pan? I kind of thought it would go a little longer...thanks for any insight!

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  1. I've had the same thing happen (albeit more gradually) with both Calphalon and Magnalite (also anodized aluminum, though Magnalite is cast, not spun like Calphalon).

    Once the anodized surface is gone, the pan is no longer non-reactive. I say toss it and get a nice stainless-lined pan... or a whole set; that's what I did.

    1. Anodized does indeed wear off, but I've only seen it happen as a result of dishwasher use or heavy, heavy use with metal utensils. If you're pan fits into either of those categories, you're SOL.

      PS: you want to use a larger pot for boiling noodles. That's why the package says use a 6 to 8 quart pot. Depending on the number of servings, you can drop that to 5 qts, but 2.5 is pretty small.

      2 Replies
      1. re: HaagenDazs

        Oh, I don't make a whole package--I only cook one serving at a time.

        As for the other--never use metal utensils. In fact, I don't own any. Dishwasher, perhaps. I mostly handwash, but I did have an ex years ago who ran them through the washer a time or two. Nothing consistent though and not in the last 4 years. Ah well, I just saw some stainless All Clad at Marshall's today that I was mulling over.

        1. re: chefaroo

          Yep - the dishwasher probably a factor. It's too bad, many people bought into the Calphalon craze without much thought as to how they were going to do simple things like... cleaning them! ;-) Stainless is the way to go for all purpose, everyday pans. From stove to oven to table to dishwasher: no problem.

      2. Dishwasher detergent is a big no no (it's not about the machine). But Calphalon should last a very long time. If you're sure it wasn't badly abused for an extended period, get the name of the product manager for the line you have and email the details. I discovered that I don't like cooking with Calphalon, but I found Calphalon's customer service to be exceptionally good (in fact, over the top good) roughly four years ago.

        BTW, the cleaning secret is Bar Keeper's Friend. My Calphalon pans came with samples.

        1. If you're insistent, Calphalon will replace your pots with their tri-ply stainless line. Tell them after this you're not comfortable cooking with anodized aluminum anymore, and that you expect your pans to last a lot longer, which these clearly didn't. Good luck!

          1 Reply
          1. re: blondelle

            I wish I had known this. I bought two rather pricey hard anodized capahlon pans; neither lasted 5 years. Pathetic, esp for the price. Tossed 'em and bought Le Creuset and some All-Clad MC 2.

          2. Thanks all, for the tips. I think I'll trash it rather than trying to get Calphalon to replace it. That doesn't seem quite right after having used it for 8 years :) especially since I didn't baby it as much as I should when I was younger. Thanks again!

            Glad I found these forums and I'll be doing a board search to scope out a new stainless pan!

            4 Replies
            1. re: chefaroo

              I'd recommend Sitram - lots of posts by me on it on this board.

              1. re: chefaroo

                At the high end, All Clad and Sitram make good stuff. But be cautious, since All Clad is now manufacturing some items in China and Sitram's line includes everything from fabulous cookware to junk.

                For midrange, I'm very impressed with Tefal's Jamie Oliver stainless line. I'm so impressed that I don't think All Clad is worth the extra cost. Watch for sales, since sets are regularly available at "half price". The Jamie Oliver nonstick stainless is absolutely amazing (durable, genuinely nonstick, and browns like a dream). Beware the new Oliver-branded hard anodized (i.e., Calphalon) line and the other Tefal stuff, which is mainly crap.

                Steer clear of Henckels. It takes forever to heat and has handles that come loose.

                1. re: chefaroo

                  In my world, a pot should last more than 8 years.

                  1. re: Hungry Celeste

                    Certainly - I've had the Sitram for longer than I've been married - so about 14 years - and almost as long for my Le Creuset.

                2. I would absolutely call Calphalon's customer service line and raise some hell with them. There is no reason that boiling water in a pan should remove the hard anodized layer, putting your family in danger of consuming some potentially hazardous non-food item. Don't give in until they either offer to replace your pan or refund you the manufacturer's recommended purchase price. As if I needed any reason to never buy another non-stick pan, I see this and shudder at the thought of ingesting the byproduct of hydrochloric acid, aluminum and electricity. Bleeechh.

                  Their number is: 1-800-809-PANS

                  My Blog: http://www.epicureforum.com

                  1. You didn't say if it was the non-stick or not -- I'm betting if it's from 2000 and it's actually the commercial variety, it might not be. Our set from around 1996 isn't. The bottom shouldn't have cracked like that. Even one pan that we burned pretty badly didn't have that happen, and some of these have had almost daily use for 10 years. We've got a few hard water marks that won't come off, but that's about it. There very well may have been a defect. I wouldn't worry about calling them - if it helps alert them to a potential problem with a certain type of pan made around a certain time, you're actually doing them a favor. The stuff does have a lifetime warranty on it. Personally, I wouldn't go for the new stuff, since I can't stand non-stick.

                    15 Replies
                    1. re: PaulRC

                      I agree that Calphalon quality seems to have gone downhill in the late 90's. After college I bought several pieces of the old made in Toledo Commercial line, and they've lasted great for more than a dozen years now. They were my "just out of college" bachelor cookware, so I usually bought items that were specially packaged as a promo (i.e. cheap). I have a 13" round griddle, 8" and 10" frypans, a 2 quart saute pan and a 1qt windsor pan. The youngest is a dozen years old and all are still in great condition--especially impressive considering that I didn't know how to cook when they were purchased. I replaced them two years ago with All Clad LTD, but they still get a fair amount of use as backups today and continue to perform great.

                      It just doesn't seem that people are still having as good of an experience with Calphalon this decade.

                      1. re: PaulRC

                        The pans are hard anodized, not non-stick.

                        Maybe I will give them a call, you make a good point about alerting them to poor quality issues...in the meantime, I just bought a cheap Cuisinart stainless everyday pan off Amazon for $20 and I'm loving it. For the price it is wonderful. And if it gets ruined, who cares? This may be the way to go in my household until the kids are grown and hubby is trained to baby cookware.

                        1. re: chefaroo

                          Unless I'm mistaken or not understand, the hard anodized IS their non-stick line. Non-stick doesn't = "teflon." People buy the anodized because it offers "non-stick" without being Teflon, as I understand it.

                          I think everything with a coating is going to wear off eventually, and in the process, you'll be ingesting it. That's why we don't buy it any longer, be it Teflon or anodized.

                          1. re: rockandroller1

                            No. It isn't nonstick.

                            "Hard anodized" is a treatment given to aluminum that is supposed to make the surface more durable and less reactive. It has similar cooking properties to plain aluminum, though it's almost black colour can affect browning (which can be good or bad depending on your cooking style). It isn't nonstick and it can't be safely cleaned with automatic dishwasher detergent. It is supposed to last, essentially, forever.

                            Hard anodized was Calphalon's claim to fame. At one time, "Calphalon" was more-or-less a generic term for hard anodized aluminum and it was a very high quality product. However, Calphalon, like Cuisinart, went crazy with "brand extensions" over the years. There are now many different grades of hard anodized Calphalon. They also make non-anodized and stainless steel cookware and multiple grades of nonstick.

                            Several years ago, Calphalon started marketing "Calphalon One" This was claimed to be the be all/end all of cookware. The idea was "stick, sear, and release" cooking with great browning and maximum fond, sufficient durability to withstand the carefree use of metal tools, and easy (soak and swish) cleanup. While it wasn't dishwasher safe, they claimed it was so easy to clean that it didn't matter. I tried it and it didn't work. It was decent hard anodized cookware, but it didn't meet any of their fantastic claims. I complained, and the resulting customer service was beyond exceptional. However, I could never recommend this expensive cookware to anyone. To clean it, you must scrub with "Bar Keeper's Friend", a product rarely available in Toronto.

                            They still sell Calphalon One, but there is now a parallel line of "Calphalon One Nonstick". This proves, at least to me, that the claims made for Callphalon One are a crock.

                            In any case, Calphalon Commercial should not lose its finish during any reasonable use and I believe is sold with a lifetime guarantee.

                            Most nonstick surfaces are one type of teflon or another - it is made in multiple grades with different durability levels. However, there are a (very few) nonstick surfaces that aren't made of a teflon like material. Henckels has such a line, and the surface is as durable as they claim, but it is badly designed in other ways that negate its benefits.

                            1. re: embee

                              Thanks embee, that is interested. All the anodized cookware at the department store where I work (no, it's not high end, but they do have Calphalon and All-clad) says "anodized non-stick." Even the martha stewart anodized pans say they're non-stick. And most say they have a "limited lifetime" warranty (whatever that means) or some say a 3-year warranty. Here's an example:

                              I also found this online: "To maintain its appearance, it is best not to put All-Clad LTD cookware in the dishwasher."

                              None of the pans say anything about Teflon. I would think that given Teflon is a TM or registered brand name it would be required by law for them to list if a pan includes Teflon. While I rarely work in the housewares department, when I do, I hear the other sales people telling customers "we don't sell anything with Teflon" and referring to the anodized as "non-stick" (since that's what it says on the package).

                              Maybe at the commercial level there are more differences than at the consumer level?

                              1. re: rockandroller1

                                I think that the cookware manufacturers use the phrase "non-stick" rather liberally. Nothing is truly non-stick besides Teflon (and related polymer coatings with varying brand names). Everything else is marketing hyperbole, IMHO.

                                1. re: Hungry Celeste

                                  Often times there are non-stick versions of a particular line of cookware. So AllClad TLD is anodized aluminum with SS surface, but they also offer a non-stick version of their LTD fry pans. Same with Calphalon.

                                  1. re: Cary

                                    But is that non-stick coating Teflon? Because it doesn't say Telon anywhere.

                                    1. re: rockandroller1

                                      Like Hungry Celeste mentioned above, the coatings are similar to Teflon in formulation, but are not the brandname Teflon.

                                      1. re: Cary

                                        Thanks. If I get customers who are looking for none of the dangers associated with Teflon (accurate or not), I will just suggest stainless.

                                        1. re: rockandroller1

                                          Or the anodized aluminum without a nonstick surface (usually advertised as stick resistant or something)

                                          1. re: Cary

                                            I don't think we carry anything like that. All the anodized pans we have say "non-stick" on them.

                                          2. re: rockandroller1

                                            Yes, as several posts note, "Teflon" is the brand name for a line of nonstick coatings made by one company (I thinks it's DuPont). The original patent ran out long ago, and there are many similar surface coatings. They aren't called "Teflon", but are much the same thing.

                                            Newer, pricier Teflon coatings are, indeed, more durable (the manufacturer provides durability ratings for its various lines). They are genuinely nonstick within reasonable limits. When something does actually stick, though, the coating is typically done for.

                                            There are genuine nonstick surfaces that are not similar to Teflon - I mentioned the (durable but otherwise poor) Henckels line, and I'm sure there are others (though I can't name any - sorry).

                                            Many people feel that you should get the cheapest nonstick pans you can buy, since they invariably lose their properties and eventually flake off or otherwise wear away. But I took a chance on some "Jamie Oliver" clad stainless nonstick pans from Tefal. They cook amazingly well (browning, fond, and all) and show no signs of wear under heavy use. But I have disregarded the manufacturer's assurances that metal utensils are okay. They never go into the dishwasher.

                                            The safety issues related to Teflon don't seem debatable. An intact coating, used with care, is probably fine. But overheating generates toxic fumes and a pan with a flaked or disappearing coating is best consigned to the trash.

                                  2. re: rockandroller1

                                    The Calphalon you see these days is junk by comparison to the stuff they made way back when: the USA made commercial "Toledo" line. I have around 25 pieces from that line that I picked up over the years and I've only had one lose the anodized layer. I don't pamper my cookware and the old Calphalon is holding up great.

                                    The one new piece of Calphalon I bought isn't up to the old quality. It's thin, flimsy, and of course, made in China.

                                    Maybe I'll look into another brand when the good stuff bites the dust, but I don't see that happening anytime soon.

                                  3. re: embee

                                    As I have posted here and elsewhere, I own Calphalon One pans (in addition to All-Clad, and several others) and have found them to be my very best for serious cooking. No, they aren't nonstick, but they clean up easier than stainless, and they also transfer heat better.

                                    The color of the pan, anodized or not, has NOTHING to do with browning ability. Come cooks prefer a mirror finished pan (stainless) because they can SEE the browning process better. My Calph One pans sear better than my All-Clad.

                                    After suspecting that Calphalon One was overrated and All-Clad the real deal, my experience has taught me the opposite. The All-Clad pans are getting thinner and thinner, with my Frnech skillet measuring at well under 3 millimeters. Presumably this means I have less than one millimeter of aluminum core. While the stainless, as a poor conductor of heat, does prevent hotspots, I find that the heat transfer is too slow and inefficient to make it a great skillet. I do love my All-Clad saucier though, as even cooking is key in sauce work and other applications I would use this pan for. Ditto for the ceramic double boiler.

                                    The overall advantages of clad stainless aren't purely culinary (which is why most restaurants and chefs don't use them). All-Clad's pans are expertly engineered and the clad metal makes it virtually warp proof and indestructible. They can take quite a beating. Another advantage is that, at least when the pans were of the proper thickness, you get very even cooking ability in a relatively light weight pan. Eventually I will pick up a piece of copper core which should distribute heat more efficiently.

                            2. I have had heavy-duty Calphalon for a couple of decades -- long before they made anything but heavy-duty pots. Mine lasted and lasted and lasted -- but the bottom coating of one of my pots went away when I used one of those pot-and-pan cleaners (maybe even Calphalon's) on it. I guess I should try to get a replacement (tho' the statute of limitations has probably run out), or buy new ones.

                              1 Reply
                              1. re: ClaireWalter

                                You definitely should replace it, ClaireWalter. While I don't necessarily buy into the Alzheimers/aluminum connection, you've now got a reactive pan that will create "off" flavors to whatever you cook in it, high-acid ingredients particularly (tomatoes, etc.).

                                Even in the old days, I never liked Calphalon/Magnalite-- everything stuck like a son of a bitch, and regulating the heat was a nightmare. Gimme well-seasoned cast iron or stainless-lined copper ANY day...

                              2. OK..I own a couple of Calphalon pans...

                                One is hard-anodized; Calphalon clearly explained its limitations and cautions in the instruction sheet. So I cooked something that contained lemon slices and there are clearly-imprinted lemon slices where the anodization has been removed presumedly by the acid; I'm looking to replace this pan with SS.
                                Another is Try-Ply; it performs exactly as advertised at a price somewhat less than All-Clad but it's price was of course higher than anodized. I have a couple of other Calphalon non-stick aluminum omelet pans and they're fine but of course I expect to replace them in a couple of years as they become scratched and not-nonstick.
                                At any rate, I don't recall Calphalon promoting the hard-anodized pans as being nonstick or impervious to just about anything; imho it's all about employing the right tool for the job at hand.

                                1. Calphalon says that on rare occasions the hard anodizing goes through a reversal process and for lack of a better word comes off. I saw a pot on e bay once where this appears to have happened. On this thread their seems to be some confusion on the term non-stick when it comes to Calphalon. They make a line with an anodized outside, and inside. They also make a line with anodized outside but the inside has a traditional non-stick coating. I just love my pans with the hard anodized inside cooking surface. Cooks much like cast iron, only easier to clean and not as heavy. Calphalon says do not put it in the dishwasher though. I have on pot with the anodized outside, but traditional non-stick inside. The non-stick is coming off like any other non-stick coating. I would not buy that again. I do have a stainless steel fry pan from Calphalon, and it is a great stainless pan. You can do anything to it you wish. However, I still like the anodized interior pan for most frying and this is my everyday pan.

                                  1. This is a great thread. Really interesting. I'm still trying to form a mental list of the cookware I want. I was thinking of one or two non-stick pans and a non-stick frying pan. I've found things like sauces work better in non-stick than SS (although this depends on whether I can get away with keeping an LC pan from an old flatmate), and the non stick fry pan, mainly for eggs etc, while I have an enameled cast iron for meat.

                                    So if I can ever afford it, I want a copper saucier, 1-2 non-stick saucepans, one non stick fry pan, and probably some try ply saucepans to make up the numbers.

                                    I think non-stick has its place.

                                    2 Replies
                                    1. re: Soop

                                      I've never put my 10 year old Calphalong pot in the dishwasher but today I managed to completely remove the finish. I was making Marcella Hazan's tomato sauce, which entails boiling the contents of a can of plum tomatoes. I now have a shiny aluminum pot.

                                      the Calphalon website says it's not dangerous and that nothing has gotten into the food. They promise to replace the pot but I don't think I'll bother. I've had Calphalon for about 10 years now and have generally been disappointed. The handles on the Professional line are AWFUL: very hard to pick up lids and handles without burning your fingers. Another major irritant: the bottoms of the pots are not flat!!! This is a big problem if you have an electric stove.

                                      I think I'll get more Chinese SS All Clad knock offs. I've been very happy with what I've bought so far.

                                      1. re: webbiest

                                        webbiest, if you live near a Tuesday Morning store, you may find a stock of Berndes Injoy pots and pans; inexpensive and pretty good. ("May" because Tuesday Morning sells close-out and overstock items, and inventory changes frequently.)

                                    2. Calphalon has a lifetime warantee.

                                      I have had these pots for about 20 years and love them. Only problem is that I find it hard to keep clean when I use oil. After about 15 years of use, I contacted Calphalon and they replaced the entire set for me. They incorrectly returned a small pot and when I called them about this, they apologized, sent me the correct one and told me to keep the other for my trouble. You dont find service like that very oftten.
                                      I would call them and explain the problem.

                                      3 Replies
                                      1. re: leika

                                        Hello. The original post stated that she has a Calphalon Hard Anodized pan that deanodized when she cooked some lentils in it. If she wants, she can return it to Calphalon.
                                        I purchased Calphalon Hard Anodized Everyday pan from Amazon and the first thing I cooked in it was chicken with rice and lemon juice. It deanodized and Calphalon is exchanging it.
                                        However, in its description Amazon said it was non-reactive to acidic foods.
                                        I want to be able to cook tomato and chili sauces. I"m concerned that when I get the replacement Hard Anodized Everyday pan that it will also deanodize. Calphalon says that this sometimes happens and that it's still safe to use. Although it may only be cosmetic, I want a pan that will not react to acidic foods, ie I want to be able to cook in one pan that truely is an everyday pan.
                                        Should I get a tri ply stainless steel pan to accomplish my daily cooking without concern of it reacting with foods. Tri ply stainless steel pans have aluminum sandwiched between the stainless steel exterior.
                                        Should I get the tri ply stainless steel??? I can return the replacement from Calphalon to Amazon as I contacted Amazon and told them that they described the pan as non-reactive and it ended up being reactive and I returned it to Calphalon for replacement and Amazon said they would take it back.
                                        Should I get tri-ply stainless steel to replace the hard anodized?
                                        I want a pan I can make tomato sauces, chili and one that I can braise in as well.

                                        1. re: sylvan

                                          Get the Tri Ply...maybe Calphalon will substitute it for you. They have great service.

                                          1. re: sylvan

                                            I make Chili all the time in my Calphalon One pans without a problem.

                                        2. Same thing happened to me. The pot was an 8 qt stock pot (tall), and my mainstay pot for cooking noodles, spagetti sauce, you name it. One day I noticed it was completely silver inside up the sides to where the liquid level would usually be. I sent it back, along with a note, to Calphalon and they replaced it with a new pot of the same size although it is not Commercial. My calphalon was purchased in the 1999 time frame, and the pot I received was a few years ago -- maybe 2007. I have, since, begun to replace all my calphalon with All-Clad stainless, and I find this cookware to be superior to any of my calphalon commercial. It bothers me greatly that whatever "wore off" on my calphalon pots (some of the others are wearing as well), went into my stomach. Gross.

                                          1. I've seen this happen before and I'm pretty sure YOUR PAN WAS TOTALLY FINE!

                                            What happened was the calcium/lime deposits (whatever it is) from the boiling water deposited on the bottom of the pan after boiling so long. Think of a kettle for hot water that boils the water for your use, ever looked inside one of those? Usually gross. Or the innards of a coffee machine I suppose. Clear vinegar is supposed to remove it if you heat it for enough time, but that smells horrible.

                                            In my case it happened after boiling a stew in a nice hard anodized non-stick sautee pan for a few hours. I was worried the same as you but after a couple further uses the deposits wore away (they are just whatever's left in tap water after the water boils away) and the non-stick surface was there strong as ever!

                                            Ah, too bad this thread is two years old.

                                            4 Replies
                                            1. re: scottopoly

                                              Mine turned silver on the inside but not the outside. I have cooked in it for over 10 years. My wife makes mashed potatoes in it and I think the surface has worn away because of a metal potato masher. I don't think it was because of water deposits.

                                              I originally thought it was from putting it in the dishwasher but then why was the outside not affected?

                                              1. re: cajundave

                                                I have some of the original hard anodized pots and pans; Calphalon has replaced 2 sauce pans and one roaster for me. All became seriously discolored. There is no hassle juist go to their website and follow the instructions. A calphalon rep told me that some areas have water trhat will cause discoloration and cooking acidic foods (tomato products) will promote discoloration too. The one problem on replacement is they replace with current models. My heavy hard anodized roaster was reeplaced with the current thin wall design, (I really liked the old one!!!)

                                                1. re: ospreycove

                                                  Did they replace with non stick surface?

                                                  1. re: cajundave

                                                    Cajun No the pots with current models of the hard anodized, the roaster a thin wall, not non stick, but it came with a non-stick roasting rack.

                                            2. The black pigmentation is very thin, less than .0002 inches (or 2 ten-thousandths of an inch). The anodized hardened is between .001 and .006 inches, or between 1/1000 and 6/1000 of an inch. The pigmentation can (and likely will) rub off after several years of heavy use, but the hardened layer will not wear through. Acidic foods like tomato sauces will draw the pigment off, but lack the acidity of the sulfuric acid that produced the surface origianlly.

                                              Do not let the wearing of the color fool you, the surface is still very strong and will remain so.


                                              4 Replies
                                              1. re: starsabre

                                                Hi, you may never get this, but I will give it a shot. I assume that it is still safe to use a pot after the pigment has come off. I have a 16 qt stockpot from the Commercial line that is amazing, though after many years of use, the color has come off up to about 2/3 of the way up the pot. However, you are saying that it is still hardened aluminum and that is safe to cook with? Someone had a post about whether or not Calphalon is safe to use because it is aluminum, but I can't find it. I love my Calphalon--the set is about 16 years old and I use it every day and it has held up incredibly well. I prefer it to my All-Clad; it is so thick and durable, I think you could probably run it over with a car, LOL and do more damage to the car than to the cookware, LOL!
                                                Thanks, Joyce

                                                1. re: pinkmagnolia921

                                                  We inherited a Calphalon pan set from our rich Aunt who just died from stomach cancer. After so many things that I have read about the anodized wear and aluminum having carcinogenic potential, I will be giving/throwing these away. Perhaps it's a coincidence, but a seemingly healthy, organic eating, slender, speed-walker - and passionate cook - died from stomach cancer after using Calphalon Hard Anodized for years. If something "wears off" while cooking, you are certainly consuming its potentially dangerous bi-product, as others have pointed out. We are not taking a chance. Stainless steel, Vision/CorningWare, and Scanpan are my favorites for safe cooking and fairly easy cleanup.

                                                  1. re: Lulunlala

                                                    Unfortunately correlation is not causation.

                                                    The discoloration that sometimes happens with anodized pans is a chemical reaction. At worst you might get a little aluminum oxide in your food. You may worry abut this, but realize aluminum is everywhere, both in natural and man made products, particularly in oxide form.

                                                    For every possible way of preparing your food you can find someone who claims it is a health hazard. Aluminum, stainless, blue steel, cast iron, tin, enamel, glass, and ceramic all have their detractors.

                                                    1. re: cstefan206

                                                      I have to agree. Lost two grandparents in their 90s to Alzheimer's. They cooked everything in glass and enamel on steel convinced that aluminum cookware was toxic.

                                                      Paternal grandmother made it to 93, ornery and clever as ever (I never once beat the woman in checkers!). She cooked EVERYTHING in uncoated Wearever aluminum pots and pans & an ancient aluminum roaster because "it's the best and it was made in America!"

                                              2. Call Calphalon and they'll replace it. I would get stainless steel. Hard anodized will turn silver when it reacts with acidic food. I don't know if lentils are acidic. Tell them what happened and they'll advise you. Clean off the silver with Barkeepers' Friend ONLY.

                                                1 Reply
                                                1. re: sylvan

                                                  I have no problems with old Revere Ware copper bottom set, bought at Caldor's! They are probably 21 years old now give good cooking results and show no signs of aging.

                                                2. Calphalon addresses this issue on their web site:

                                                  "Why does hard-anodized aluminum cookware sometime turn silver inside?

                                                  Hard-anodized aluminum cookware can turn silver. It is unusual, but it can happen. This silvering is called deanodizing; it is the reversal of the hard-anodizing process. Repeated exposure to highly acidic foods can sometimes cause deanodization. If you have always followed the suggested use and care instructions, this silvering will be covered under the warranty. Please send a picture of your Calphalon product(s) using the Contact Us link so that we can determine whether it is, in fact, a manufacturer's defect before sending your product(s) to our Calphalon Consumer Returns center."


                                                  1. Nothing from Calphalon is Commercial.

                                                    4 Replies
                                                    1. re: ZeroSignal

                                                      Sorry to bring up this old thread, but I have a question and new info:

                                                      I have a few of the pans stamped commercial hard anodized that I want to send in for warranty. I called them to see what they'd replace with, as they don't sell this anymore. She said I could request SS OR -----wait until July when they release a new hard anodized version----- What would you do? I can't find any details on the new line, but I'm concerned that the quality has been going downhill over the past decade and the new hard anodized won't be as nice as the old version, may be nonstick interior, who knows, and you can't really screw up SS. On the other hand, I really enjoyed the hard anodized.

                                                      So- wait 2 -3 months to see what the new line is, or go for SS?

                                                      1. re: MoCoMe

                                                        I would request the Stainless. If you do not like it you can probably send it back when the new aluminum comes out. Maybe visit a store and look at the aluminum before returning the stainless.

                                                        1. re: phantomdoc

                                                          Thanks for the reply. I requested the stainless for a few of them- it's tried and true and who knows how durable the HA will be.

                                                          FYI, for anyone with HA that they think they might send in shoudl do it now, if they want stainless. They told me that starting in July they will only be doing like to like exchanges- no more HA for stainless then. I'm in a quandary bec I've got a HA 4 qt chef's pan and they don't have that in any line anymore. I kept that one back and hope that they will have that in the HA in the new line. I didn't want that replaced with a saucepan.

                                                          1. re: MoCoMe

                                                            I won't receive it for another couple of days, but I see from email Calphalon sent me that they are replacing my 4 quart classic hard anodized pan with a 5 quart Unison pan. Something ate a small divot and a bunch of pinholes out of the inner surface of the old pan. I am not fond of non-stick cookware and I will probably have to call them once I see the replacement pan. It cost me $12 just to send the old one back to them.

                                                    2. Hi, I have a set of anodized aluminum & the small saucepan I used all the time. The outside is shiny silver now instead of that nice charcoal gray color. I bought a cleaner that comes w/a scouring pad but, that didn't do anything. It does look like the finish has dissapeared. I still use it. Mine is only 2 yrs old.

                                                      1 Reply
                                                      1. re: lenaparnell

                                                        Hi, Lena:

                                                        There is definitely no problem with continuing to use your set--consider the worn exteriors campaign ribbons. Even the insides can suffer some silvering and you're OK.

                                                        If your set is Calphalon and has silvered within 2 years, you should consider contacting them. They have a very good return policy because occasionally they do a less-than-perfect job of anodizing.


                                                      2. Go to C's web site, answer a few questions, and send it BACK... no receipts required! It'll cost a few $$ to send back, but you'll end up with a BRAND NEW replacement from them. If what you have has been discontinued, you'll get the closest think to the original. I did this a few years ago with 2 non-stick skillets and my FAVORITE sauce pan (also NS). They were NOT abused... wood/plastic tools or VERY gentle use of metal. The skillets just weren't as NS as they used to be. The sauce pan was showing signs of wear in bottom from SILICONE whisks?? In maye a week or 10 days, came home to brand new sitting outside my front door.