Anyone actually used new Calphalon Unison?
I saw a thread discussing whether it has a classic non-stick coating, but my question is ---How do the Sear and the Slide features actually perform? More interested in the Sear as I figure the Slide works pretty well. I saw only one review online that showed a steak seared with not much of a fond developing (which would be the whole point, right?). I would like to use it more as a casserole in which I could brown the meat and then stew. Has anyone used one of the new pans?
Hi Mousse - I work in the housewares industry and Calphalon sent me pans to try out. I used the 3qt saute, and I have to say that I was impressed. I used it to brown chunks of chicken as well as sear scallops. Both turned out remarkably better than I thought they would. Browned and crisp on the outside, tender and juicy on the inside. I also tried it with adding a little oil to the pan, and the food fared better without it! I was also very impressed with the way the pan heated through. As far as the slide pans go, I tried the 10" fry pan, and it is just super slippery. A terrific all-around nonstick pan. BONUS --- the Unison line is dishwasher safe. It's easy enough just to rinse and then throw in the dishwasher.
To answer your question about stew though, I'm not sure it would work? Although I haven't tried it, the 4qt Soup Pot utilizes the "Slide" technology, so you definitely would not get fond. The 8qt stockpot has the "Sear" function, so that one could potentially work. Hope this helps...
BB&B was running a good promotion for the 12" slide, and I bought it primarily for making pan fried dumplings. It worked like a dream. I've also used it for fish and it was great. I have no experience with the "sear" pieces, but I liked the slide so much I recently ordered a set with the 8" and 10" slides from Williams-Sonoma for $59.95 for both pieces (they're presently on back order). I think they'll make great omelet pans. I don't know if they'll hold up any better than other non-stick pans, but for those promotional prices, I'm not too concerned.
As for searing -- I'm a bit of a skeptic. I can't imagine any good non-stick developing a fond.