I recently purchased a Calphalon One Infused Anodized 2.5qt Saucepan. Got it at a decent price of $39.99. Is anodized cookware considered non-stick? Also, are there any concerns about acidic food / sauces and anodized cookware? Thanks.
Calphalon One is like any other anodized aluminum. It is absolutely not nonstick. They advertise it as "stick and release", which is a characteristic of any bare metal pan that has reached an appropriate temperature when you add the food.
If you ignore their claims of it having special properties, I think you'll be happy with it, but be sure you have some Bar Keeper's Friend around for cleaning.
Nope, it's not non-stick. The anodization
prevents chemical reactions with food.
Despite the claims I use only non-metal
implements with mine, and they've lated
more than 20 years.
From my experience, I wouldn't recommend
Calphalon fry pans, though. The surface of
mine began wearing off after a few years.
Calphalon only makes 2 pans in cast iron, a skillet and grill pan. Both look a lot like the classic rendition of the campfire cast iron skillet from Lodge/Griswold, etc... with the body and a somewhat stubby handle all cast from iron.
If you pan has a steel handle, your pan is aluminum. Another way to tell is to weigh it. Calphalon Commercial (the uncoated aluminum) weighs a fraction of what cast iron weighs.
Not technically non-stick, but stick resistant -- more so than regular hard anodized aluminum or stainless steel. I used to own a bunch of these. They cook really nicely, and they clean up well. I found some of the larger pans would warp slightly, and over time there is the inevitable wear with normal use. Overall, though, this is really solid cookware. I still own a few pieces and I am not looking to get rid of them any time soon. If I was still cooking on gas I would probably still be using them as my primary cookware.
I am quite familiar with Calphalon One, which came in two varieties: Calphalon One Infused, and Calphalon One Nonstick. The latter was a traditional non-stick coating, while the former had a polymer infused into the hard anodized surface, and was stick resistant, but did not perform or wear like nonstick. This surface is able to develop a tremendous fond, and you can use hard utensils (for the most part) without worrying about damage.