I have a calphalon pan, about 15 years old. I guess it was supposed to be semi non stick...It has lost all of its non sticking abilities, I assume from people washing it wsith a bunch of soap or from using metal spatula. Can I bring this pan back or is it toast? You can't season these like cast iron can you?
I don't think a true non-stick pan can be "brought back." Non-stick does not season either, AFAIK. But I am not the resident non-stick expert.
Someone posted the other day that s/he found that a regular, plain, anodized aluminum Calphalon pan became seasoned over time, but that has not been my experience with the one I have owned for 25 years.
I have had limited success seasoning Calphalon. Scrub thoroughly with Dormand & Barkeepers friend. Season with shortening or oil with high smoke point. If that doesn't work, call the manufacturer for warranty info. Most are under lifetime warranty & the manufacturer is very responsive to claims from everyday wear & tear. They offer quick & hassle free replacements.
You may have the old Calphalon 'Commercial' pan, and it should say commercial on the bottom. If so, these likely have a lifetime warranty on them. I'd just send it back to Calphalon and get a new replacement.
I have a Commercial set about as old as yours, and I have gotten replacements for a few pieces over the years. Go to their site, get the address, and mail it back. That's what lifetime warranties are for.
That's what I have, a 14" saute pan from what I think was Calphalon's first retail line. I bought it in 1984 IIRC. Gray pan, silver lid. It's held up well, and has never needed to be replaced, but it's never been nonstick.
I used it mainly for osso bucco and the Troigros Freres' Vinegar & Garlic Chicken when I was catering. I don't need such a large pan anymore -- it cries for a professional stovetop -- but it holds a bit of sentimental value.