Are Calphalon Pans Really Worth It?
- Atomic76 Jun 8, 2013 06:37 PM
I've been buying the Calphalon Non Stick frying pans for several years now. I usually snag the two packs when they are on sale during the holidays.
While they seem to hold up pretty well, once thing I've always noticed about mine is they quickly start to lose their non-stick properties. They'll work great at first, but within a few months things like omelettes will start sticking to them.
I only use pure oil or butter, no sprays in a can as I heard the additives can leave residue on your non stick pans. I also only use silicon or wood utensils in them. I do wash them in the dishwasher regularly if that has anything to do with it.
I have some cheaper off brand spare non stick frying pans, and it seem like they are working better these days than the Calphalons are.
I also have Calphalon pans and also buy the two packs when they are on sale. I have not had a problem with anything sticking, especially eggs. The one big difference between you and me is that I never put them in the dishwasher. They are just too easy to clean without putting them in the dishwasher. Keep them out of the dishwasher and I don't think you will have any problems.
Calphalon nonstick cookware should be fairly high quality. I haven't used Calphalon for a long time, but when I did, they were good pans.
Since Calphalon pans are not cheap, if you really want, you can look for Scanpans. They are considered one of the most durable (if not THE most durable) nonstick pans.
By the way, try not to use your nonstick pans in dishwasher. Some can handle it, some cannot. For example, many Calphalon nonstick cookware are not dishwasher safe:
"Hand wash only – not dishwasher safe. NEVER place cookware in an automatic dishwasher, or use abrasive cleaning pads or cleansers. This will damage the pan and void the warranty. "
Next time you hazard your money on a 2-pack, you might want to try a little A-B comparison:
A Pan: Use and maintain as you normally do.
B Pan: Use only for omelets, use only salted butter, use only low heat, and *do not wash at all*. Gently scrub out any food residue with a slurry of oil and table salt, wipe out, and put away.
See which pan loses its "non-stick" first.
But to try to answer your title question, yes, thick aluminum pans are worth it. They don't even need to be PTFE coated, unless you prefer to abuse--and regularly replace--them.
If I accidentally use a non-stick on higher than medium heat, the pans lose their non-stick properties.
I have been using a Scanpan for about 10 years with no trouble. Use on med or lower heat and hand wash only.
YES, C ia worth it. Not outrageously priced and non-stick does last fairly well, with proper use/utensils.
I heard/read that they have an excellent return/replace policy and tested it last March. Had those 2-fer skillets (at LEAST 5-6 years old) and the non-stick wasn't quite like it was at times. Also FAVORITE saucepan (from a beginner set and WELL over 10 years old) that was showing wear in bottom. Only used wood or silicon/plastic tools in them... maybe a few times with metal, but VERY carefully.
I went to C's website, entered a little info on pieces (description, age, NO receipts required), and printed out a shipping label. I had to pay to send them back, but received BRAND NEW replacements in a week or so.
I just had a similar experience with Calphalon warranty service. The handle on one of my 11-yr-old Tri-Ply lids broke off. I called Calphalon and within 5 minutes was told that a replacement would arrive within 10-15 business days.
I expected to be instructed to send the broken lid to C and was pleasantly surprised when I was told there was no need.
Don't use high heat. That kills the non-stick.
Don't use a dishwasher detergent. They are too harsh and will kill the non-stick, no matter what the label on the pan says. It's just a matter of time, just slower than other pans.
DO NOT use non-stick sprays. They kill the non-stick coatings too.
The new ceramic coating on my Henckels skillet is working very well FWIW.
You have your answer: don't put them in the dishwasher. My Calphalon pans are as non-stick as ever, maybe more so as I don't scrub them out, just a light once-over with soap and water, and they've gained a bit of seasoning.
Try "refreshing" the non-stick coating with a light coat of cooking oil and then put the pan in the oven for a while (30 min) at moderate temperature. Clean with regular dish soap, rather than in the dishwasher. Dishwasher soap has harsh alkaline compounds that can burn the anodized exterior coating, and the heat and water aren't good for the bi-metal parts, meaning the places the SS handle and rivets are joined to the aluminum body of the pan. I've had great luck with Tefal pans, but the non-stick coating doesn't last forever.
Just curious, but has anyone had actual experience in baking, or a quick broil with Calphalon pans ?
Would appreciate any and all comments, thoughts, or opinions.
I was given a complete set of calphalon pans when I got married 22 years ago. They are still going strong. And while they are not non stick I rarely find anything sticks.
I used to think so but they all wear out. I now use Sam's Club "Bakers Pride". Nice heavy weight aluminum, commercial riveted handles & a very durable coating. Stamped "Made in the USA". Probably made by Lincoln or one of the other commercial cookware manufactures and they are a third to maybe half as much as the Calphalon. .