Customer Reviews

Calphalon Commercial Hard-Anodized 10-Piece Cookware Set

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2 star:		(4)
1 star:		(1)

 

 

About a year ago when we purchased our new home, I bought this Calphalon set of cookware for my wife (she HATED our Revereware cookware). Initially, I was concerned about microscopic bits of aluminum winding up in our cooked food, but after reading literature on the matter and discussing it with several people, decided to make the purchase.

After a year, we are still very happy with our Calphalon purchase. The heat distribution is wonderful and there are no hot spots. They continue to look great and function perfectly - I would guess that, based on our usage patterns, they will be in our family for several generations. We have a rack above our kitchen "island" where various pots and pans hang - our Calphalon set is (and will continue to be) proudly displayed for all to see.

Be aware, this cookware does not have a non-stick surface - it is possible to burn foods and have them stick to the pans. Just be sure to take appropriate precations and you'll be fine!

Because cooking is my main hobby, I'm always looking for better equipment. Once I found Calphalon, however, I stopped looking for cookware. This is very nearly the ideal cookware and the 10-pc starter set the very nearly ideal basic package. Made of heavy-gauge anodized aluminum, each pan absorbs heat evenly and without hot spots. Moreover, all of the pans come with steel handles so that they can go from cooktop to oven and back. Because they are anodized aluminum, moreover, health concerns about using aluminum cookware are abated. Clean up is a breeze. The surface is surprisingly stick resistant, given that it is not non-stick. And any residue that proves stubborn gives way to Comet and a bit of elbow grease.

A couple of cautions/quibbles. First, I do not use Calphalon's anodized aluminum pans to cook eggs. For some reason, I can never get eggs to come out right in these pans. Pick up a non-stick Calphalon pan for eggs. Second, I don't cook highly acidic sauces (like tomato) in Calphalon because of lingering concerns about aluminum. I use a Le Cruscet enameled cast iron pot for such sauces. Finally, the fry pans in this set are a bit small. You'll want a wok or larger pan for stir-frying. But that's why they call it a starter set!

I have been using Calphalon commercial anodized pots for over 5 years now, and just got the opportunity to purchase another set--the old ones were still in great shape, I gave the old ones to a needy friend. Aside from a nasty burn I received from grabbing one of the handles with a bare hand right after I had taken it out from under the broiler, I have never had any troubles at all with this line of cookware.

I would recommend these pots to anyone, but any new owner must NOT put the pots and pans in the dishwasher!!! The chlorine in automatic dishwasher detergents will react with the anodized aluminum and damage to the surface will occur. This is stated clearly in the pamphlets that come in the box.

The minor inconvience of handwashing your pots is more than outweighed by the fantastic heat conduction of the aluminum, and the anodized coating will brown foods perfectly with little effort. Simply deglazing a pan with a little water will remove most of the browned bits left on the pan, leaving a minimal amount of residue to remove later.

We purchased our Calphalon Commercial over 8 years ago, and have loved them continuously. I cook daily, often using the same pot 2 or 3 times a day for different dishes, and have not had any of the problems listed here. In fact, one night my husband was helping me cook dessert at a dinner party and left a pot on the stove with the burner on. The burner was on for about 24 hours before I noticed it. The pot - still in perfect condition. The only reasons I can think of for the reports that the surface deteriorates after use is that either the users are not following proper directions from the manufacturer OR that I was lucky enough to purchase my Commercial anodized BEFORE the Toledo, Ohio company was sold a few years ago and the new owner does not produce as high quality a pot as the old Calphalon (which I have had friends comment to me about).

I purchased this set two years ago after going through numerous cookware sets during the course of my marriage. I recommend Calphalon cookware to everyone who's in the market for cookware. You'll never buy another set.

Since this product is not non-stick I recommend picking up one or two of their non-stick fry pans for ease of cooking certain items like eggs. :)

I bought this set expecting it to last a long long time. I must admit that I was a little wary about buying aluminum cookware after links to Alzheimer's disease being publicised in medical journals, but was reassured by the non reactive claim for the hard anodized surface. My mistake.
After only 4 years the surface of most of my cookware is badly pitted. The saucepans are showing the silver aluminum layer underneath. So much for the non-reactive surface claim.
And no- I haven't put this in the dishwaser - just cleaned it per the instructions.
I'm junking this set and getting one with a true non reactive stainless steel cooking surface.
A real waste of money. My old cheapy T-Fal non-stick lasted just as long.

I took a much needed cooking class and my instructor recommended Chalphalon Professional. After much research I decided on this set mainly because of the Cool-V handles. This set has taken my cooking to a whole new level of taste AND enjoyment. I had no idea the difference cookware could possibly make. They cook so evenly! Make sure you have a proper place to store them though. I have very limited space and found that I was scratching the outside by stacking them. I even cook eggs in them and I must say they are the best I have ever tasted. Just remember, they are stick resistant not non-stick...there is a difference. A little elbow grease or soaking may be required for certain things (like eggs).

I purchased the 10 piece cookware set less than one year ago plus added several additional "special" items to my collection. This line of cookware was recommended to me by a friend who purchased it a few years ago. After a few months of normal cooking use, during which time I enjoyed using them, I began to notice "pitting" on several items. The first I returned to Calphalon for replacement. They were very nice to do business with and cheerfuly replaced the item. However, shortly afterwards I noticed this same problem with several more of my pots and pans. I can't tell you how unhappy I am with this product. I would not recommend it to any one based on the extensive pitting I have experienced and after only a few months of use. Calphalon could not explain why this would happen. I have talked with some other people who have also experienced pitting with the Calphalon Hard Annodized products. I have used the Revereware pots and pans and cast iron for many years and NEVER experienced anything like this!

These pots cook evenly and well I have no doubt of that and could never review otherwise. Unfortunately, stick resistant is a huge difference from non-stick. Buy a non-stick fry pan as well as this set. I was least impressed with the anodizing job. My pots are only a few months old and the outside has scratch marks showing the shiny aluminum/steal base below. Furthermore oil stains are difficult to remove from the outside of the pots. (I had to take steal wool-who wants to scrub that hard?) I must give them credit though this set has just the right sizes for what I use most, but those sizes can be found in many cookware sets.

We purchased the Commercial Hard Anodized set over four years ago and loved it. We had never had pots and pans that so evenly distributed heat. Now it has become too heavy for these old hands; but I refuse to give up my Calphalon. We have two Professional Hard Anodized pans bought as promotional items and decided that this grade was now what was needed.

Cooking is the hobby that my husband and I enjoy the most and our new set delivers all that it promises.

Believe the part about not having to use high heat. This was a foreign concept to both of us; but it's true. If you mind this rule and pay attention, clean up is a snap. If by chance, something winds up stuck on the bottom of the pan, just add some water and a little soap and simmer on low heat and it will turn loose.

Our son will now get Calpahlon in our lifetime.