Calphalon, I think I hate it?

[yobofofas]

I've had a set of Calphalon pans I received as a wedding gift for about two years now and I officially hate them. They're hard to keep clean. They're hardly non-stick. They're overly heavy and unwieldy. It's time for something else. I've been using an crappy-electric stove and oven but will be switching to a gas range soon. I need some solid all purpose pans, one for sauté/searing, one for braising, all purpose sauce pans etc. I'm an adventurous cook so I need some adventurous cookware. Any suggestions will be appreciated.

Thanks

mb

[PotatoPuff]

My Calphalon Unison and Contemporary Nonstick pans are incredible. Nothing, and I mean nothing sticks to them. Also, they dry super duper fast because of the coating, so washing them isn't so bad. They are my favorite thing in the whole kitchen!

[Sid Post]

I have been using a Calphalon TRI-PLY skillet on an old electric stove top with good results. I would suggest buying a few "try me" pieces from several different brands and see what you really like.

For example, All-Clad is highly recommended for good reason but, some really don't like the handles. I'm one that hates their handles which is why a tried the Calphalon Tri-Ply "try me" skillet.

If the weight is not an issue for you, Lodge and Le Crueset are both very good. If you want the enameld cast iron, get Le Crueset. "Raw" cast iron - Lodge all the way SERIOUSLY. The other brands I have tried are thinner and just don't cook as well.

I really like heavy pans for even cooking in general but, you also have to tweak your cooking style for carry over heat and slower temperature responses. Searing a steak or roast in a screaming hot cast iron skillet is hard to beat. Other pans don't have the heat retention so, you may get a good sear on one side but not the other. Not a problem with good cast iron! :-)

[rainey]

Well, if you don't like it you should get something else. But I've got to say I've got an anodized flat grill pan that I've been using for decades. Since anodized was new technology. Wouldn't ever give it up! I wouldn't know if it's stained or not because it's just black and it's more non-stick from use and accumulated seasoning than any of the manufactured "non-stick" things I've ever bought and discarded in disappointment.

I've also got a laminated stainless steel medium-sized sauté pan that I bought for $14 at Bed Bath & Beyond when someone else burned food on it and returned it. By the time I cleaned it up with SoftScrub and put it into use, it was like new and has performed like a champ since. ...except for the time when a rivet securing the handle loosened up but then Caphalon replaced it with a new one; no questions asked.

Finally, I have a 3-qt stainless saucier that I use constantly. I got that because it was about half the price of All-Clad and, truth is, I don't really detect any material difference between my SS Caphalon a my All-Clad.

Why not get a couple pieces of something else to see if you prefer it. But don't give up on what you've got yet. Cook with it. Forget the stains and let it get its patina. You may find that it's fine, serviceable cookware and save some bucks to spend on other adventurous things for adventurous cooking. ;>

[Chemicalkinetics]

What kind of a face is that?

;>

[rainey]

It's meant to be a friendly wink.

[Chemicalkinetics]

I thought friend winks look like this

;)

:D

Just teasing you.

[Chemicalkinetics]

Well, are you sure it is a nonstick cookware set? For example, the Calphalon Infused One (a retired series I believe) is not a real nonstick cookware set.

http://www.amazon.com/Calphalon-Infused-Anodized-10-Piece-Cookware/dp/B00015N5ZQ

The Commercial series is definitely not nonstick:

http://www.amazon.com/Calphalon-DS9DC...

Needless to say, all the stainless steel surface ones are not.

Do you happen to know what series is your cookware? They may very well not be nonstick and that you have the wrong expectation of them.

Many so called premier cookware are heavy, like All Clad.

It sounds like you prefer to have lightweight nonstick cookware. In that case, I would think you will find plenty of those at discount stores like Home Goods or Marshall or TJ Maxx.

[yobofofas]

Ok, first post was from my wife. I've tried to explain our pans are not non stick, we have the anodized set, but she doesn't believe me. thanks for the reinforcement. Any way, I do agree w her that they are hard to clean. Any thoughts on removing old stains?

[Chemicalkinetics]

Now, I owned the Calphalon One Infused cookware which is embedded nonstick cookware. The nonstick material is embedded slightly under the surface of the cookware or so they said. As such, they are not really nonstick, but it also means they are more durable.

If you have the Calphalon One Infused Anodized cookware, then you can clean tough stains with Bar Keeper's Friend. It is a recommended cleaner by Calphalon. I have tried it, and it works for most stains which could not be cleaned by detergents.

http://www.barkeepersfriend.com/

If you have the older true and pure anodized set, then I would also imagine you can use the Bar Keeper's Friend, but you can double check with Calpahlon official customer support.

[Jay F]

Unless it specifically says "non-stick," a Calphalon pan is not non-stick.

[rainey]

Anodized can acquire non-stick properties just like a well-seasoned cast iron skillet.

[Jay F]

I only have one, a 14" saute pan from their original run, and it never acquired said properties.

[taos]

In my experience, anodized aluminum is neither non-stick nor can it acquire non-stick properties. The only thing it has in common with cast iron, is that it's dark colored.

[rainey]

My experience may not be universal but my ordinary anodized grill pan does pancakes and eggs with the merest film of oil just like a seasoned cast iron skillet. The surface has become glossy like cast iron. And I wouldn't trade it for one.

I never wash it with more than seriously hot water and a nylon scrubbie. Never need to despite grilled cheese sandwiches that bubble over. I attribute its super performance to seasoning akin to cast iron. Wish you could come give it a try. It outperforms any commercial non-stick I've ever had. But then I've completely given up on non-stick.

[Sid Post]

I have used the original Calphalon "commercial" anaodized pans for years. The main thing is to start with room temperature ingredients. Eggs straight from the refridgerator will stick tenaciously. At room temperature with a little film of butter, PAM, or oil of some sort and they will cook without sticking.

The newer stuff is thinner and DOES NOT heat evenly on most common electric coil cooktops and stove tops. I'm in a rental place now with a 1970's stove and use Lodge cast iron to get even heat in the pans. I can't imagine using my recent purchse Calhalon anodized pans.

[kaleokahu]

Hi, Sid:

I'm confused. You've used Calphalon Commercial for years, but now don't use it OR your new Calphalon? Because of the *stove*? And you've defaulted to Lodge CI in order to get even heat?

CI isn't normally going to provide even heat; that's been demonstrated here several times by experiment. If you're getting even heat under your Lodge, that's great, but it's attributable to your 1970s hob (and matching the pan to the hob), not the Lodge. That being the case, your Calphalon should work a LOT better on the same hob. So imagine away, maybe even try. What's to lose?

Aloha,
Kaleo