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  • Calphalon One Infused Anodized 10-Piece Cookware Set
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Calphalon One Infused Anodized 10-Piece Cookware Set


Currently unavailable.
We don't know when or if this item will be back in stock.
  • Set includes 3-quart chef's pan, 4-1/2-quart saucepan, 11-inch chef's skillet, 8-quart stockpot (all with lids); 10- and 12-inch fry pans
  • Advanced release polymer penetrates pores of metal to sear and release foods effortlessly
  • Stain resistant; compatible with gas, electric, ceramic stovetops; safe in oven and broiler
  • Stainless-steel lids; stainless-steel ergonomic handles stay cool
  • Safe with metal, wood, and plastic utensils; lifetime warranty; made in USA

Cookware Buying Guide Cookware Buying Guide


Product Description

This Calphalon One Infused Anodized 10-piece cookware set combines the best qualities of traditional metal and nonstick cooking surfaces. The revolutionary sear-and-release technology coupled with hard-anodized aluminum construction gives you efficiency and control over your cooking. An advanced release polymer is infused in the cookware’s surface, unlike nonstick coatings that sit on top of the metal, to minimize sticking and make cleanup easy. The cookware won't stain, peel or react with acidic ingredients, and promotes uniform searing and browning. Durable enough for use with metal utensils, Calphalon One cookware is safe for gas, electric, and ceramic stovetops, and is safe in the oven and broiler. The domed stainless-steel lids fit snugly, and the riveted stainless-steel handles stay cool on the stovetop and comfortable in your hand. The infused anodized cooking surface releases foods easily during cleanup, and can be washed with hot soapy water and a sponge (but not in the dishwasher). All Calphalon One cookware carries a lifetime warranty.

What's in the Box
3-quart chef's pan, 4-1/2-quart saucepan, 11-inch chef's skillet, 8-quart stockpot (all with lids); 10- and 12-inch fry pans

From the Manufacturer

Infused Anodized Cookware

Calphalon One is revolutionary hybrid cookware that combines the best qualities of traditional metal and nonstick cooking surfaces. Calphalon One lets you sear, sauce, and cook exactly the way you want without sticking, staining or tough clean-up.

By means of an exclusive, breakthrough anodization process, interior and exterior surfaces of the pans are infused with an advanced release polymer. Unlike nonstick coatings that simply sit on top of metal, this material actually penetrates below the surface, into the pores of the metal. The infused anodized cooking surface offers superb durability and versatility in the kitchen.

Exceptional searing

Heavy-gauge, highly conductive Calphalon One sears foods quickly and evenly. Meats and poultry brown and develop rich flavor and texture on the cookware's infused anodized surface. Browned bits on the bottom of the pan (called "fond") form readily. Calphalon One is ideal for deglazing and making pan sauces.

Extreme durability

Use any utensils you like--including metal--when cooking with Calphalon One. The infused anodized cooking surface won't scratch or peel. Crafted from heavy-gauge aluminum, Calphalon One withstands high temperatures without warping. Pans feature flared rims for extra strength, too.

Cooking versatility

Calphalon One is ideal for virtually any kitchen and any cooking technique you can name. It's compatible with gas, electric, and ceramic stovetops and safe for use in both the oven and the broiler.

Easy, reliable release

Infused with an advanced release polymer, the Calphalon One cooking lets you control when foods release from the bottom of the pan. You'll experience considerably less sticking with Calphalon One than with traditional metal cooking surfaces--and you'll cook with more confidence.

Quick clean-up

Hot, soapy water and a dish cloth--that's all you need to keep Calphalon One sparkling clean. The infused anodized cooking surface releases foods as easily during clean-up as it does while you cook. To keep your cookware looking new, occasionally clean it with a Scotch Brite pad and Barkeeper's Friend cleanser.

Classic vessel shapes

Like the classic French cookware that inspired its shapes, Calphalon One vessels are designed to deliver optimal results with specific cooking techniques. Calphalon One is constructed from heavy-gauge aluminum and features flared rims for protection against wear and tear and to facilitate pouring. Ergonomic handles and contrasting stainless-steel covers bring both greater versatility and beautiful style to the cookware.

Cool comfort handles

Triple-riveted and ergonomically balanced, the contoured handle stays comfortably cool for stovetop cooking. The stainless-steel handles are carefully balanced and proportioned to make cooking with every Calphalon One pan comfortable and convenient.

Resists Stains

Calphalon One cookware offers stain resistance to even the toughest foods. Both interior and exterior surfaces of the cookware are infused anodized to resist staining and make cleanup even easier.

Lifetime warranty

Calphalon One Infused Anodized cookware is covered by a Lifetime Warranty. Calphalon will repair or replace any item found defective in material or workmanship when put to normal household use and cared for according to instructions. Minor imperfections, surface markings as a result of shipping, and slight color variations are normal. This excludes damage from misuse or abuse, such as improper cleaning, overheating, dishwasher use, use of caustic or other unapproved cleaners, neglect, accident, alteration, fire, theft, or use in commercial establishments.

Before You Cook

Wash your new pan and cover in hot, sudsy water. Rinse and dry. Do not season your pan before using it. To enjoy optimum performance from your Calphalon cookware, keep it scrupulously clean. Any kind of oily residue on your pan can cause foods to stick.

Heat Settings

Use a lower heat setting than you normally would. Calphalon cookware heats and cools more quickly than other cookware because it's made of heavy-gauge aluminum. It's important to use the right heat setting for the cooking method you're using. Experiment to find the right heat settings on your stove.

  • High heat for boiling or reducing liquids only.
  • Medium to medium-high heat for sautiing, stir frying, and frying.
  • Low heat for warming food, simmering, and preparing delicate sauces.

Stove-Top Use

When sautiing, stir-fryig or frying, always preheat the pan at the temperature setting you'll use to cook. Preheating provides maximum control. The pan is properly preheated when the rim is hot-to-the-touch. Do not preheat on high. For cooking techniques such as sautiing, stir frying, or preparing an omelet, preheat at medium to medium-high.

Oven & Broiler Use

Infused anodized pans can be used in the oven and under the broiler. They are designed to go from a hot broiler to a hot oven and will withstand hot temperatures without warping. Handles will become very hot in the oven or broiler. Always use a potholder or mitt.

Cleaning and Care

Do not clean Calphalon One Infused Anodized cookware in a dishwasher. Dishwasher detergents will damage the surface. Dishwasher use will void your Lifetime Warranty. Hand wash your cookware thoroughly inside and out after every use. Wash with hot, sudsy water and a dishcloth or sponge. To restore your pans to "like new" condition, wash with a green Scotch Brite pad and Bar Keeper's Friend. Pay special attention to rinsing when you use Bar Keeper's Friend; without careful rinsing, the cleaner may occasionally leave a powdery soap film.

  • Do not use oven cleaners or other caustic cleaning solutions, baking soda, automatic dishwasher detergent, liquid bleach, liquid household cleaners used for walls, floors, porcelain, etc.
  • Always allow your pan to cool before washing. Submerging a hot pan in water can cause irreparable warping.
  • For stubborn burnt-on spots, allow your pan to cool then soak in hot, soapy water for 10 minutes. Burnt-on foods will lift off after soaking.
  • To restore shine to stainless-steel covers, wash with a dish cloth or sponge and Bar Keeper's Friend.
  • Because Calphalon One is hand-crafted cookware, you may notice subtle variations in the pans' finish. These "character lines" are perfectly normal--a natural result of the manufacturing process.

Product Details

Supplementary Guide [29kb PDF]| Product Manual [29kb PDF]
  • Product Dimensions: 22.6 x 20.5 x 11.1 inches ; 29.6 pounds
  • Shipping Weight: 32 pounds
  • Shipping: This item is also available for shipping to select countries outside the U.S.
  • Shipping Advisory: This item must be shipped separately from other items in your order. Additional shipping charges will not apply.
  • ASIN: B00015N5ZQ
  • Item model number: DR10B
  • Average Customer Review: 3.4 out of 5 stars  See all reviews (57 customer reviews)
  • Amazon Best Sellers Rank: #239,034 in Kitchen & Dining (See Top 100 in Kitchen & Dining)
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Customer Questions & Answers

Customer Reviews

Unfortunately, the nicks indicate that these pans do not hold up to regular use with metal.
Terry A. Allbright
Simple to clean -- let them cool, drop in a little Bar Keepers Friend and gentle hand dish soap, rub with a soft palm-held brush, rinse and there you go!
likestocook
While things don't stick like SS, they don't slide as nicely as a non-stick w/o some oil in the pan.
James Nias

Most Helpful Customer Reviews

132 of 134 people found the following review helpful By James Nias on February 20, 2004
I have been using the Cal One 10" fry pan for about 3 weeks.
Replaced an All-Clad stainless non-stick that I finally killed after about 3-1/2 years of tough, almost daily use. Wanted a pan that was as easy to use as non-stick, as durable and tough as SS, and cleaned up like new with little effort. Well -- its comes very close.
Have used it to make breakfast sunday morning, saute veggies and cook skirt steak in the broiler -- all with metal utensils.
I pay good money for quality equipment, not because its some yuppie fashion accessory to be displayed on the wall, but because I like to cook and don't want to be concerned about "not damaging" my equipment while cooking --- I know its going to be abused so it pays off long term for me to buy better quality up front.
So far I've been very impressed. This is a solid, durable product. Surface doesn't scratch, it can take the heat, and cleans up well with some soaking. I think folks who are very tough on equipment will like it.
Weaknesses -- Material is low stick, but not completely non-stick. While things don't stick like SS, they don't slide as nicely as a non-stick w/o some oil in the pan. So I feel that some cooks like me will still want a good regular non-stick pan for certain things -- it's not going to be "One" for everyone.
It is also not 'quite' as responsive to changes in heat as the All-Clad Copper Core and SS. However, the differences are so slight that I just don't see any advantage of a traditional SS/Copper pan given this material's other benefits and easy clean up.
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49 of 50 people found the following review helpful By lee280zx on November 29, 2004
Note: There is an error in the description of this set. The set includes 10" and 12" fry pans, not 8" and 10" as described.

If you've read the other reviews here, you probably already know that this is reduced-stick, NOT nonstick, cookware. There is a nonstick version of this cookware, and if you want nonstick, you should buy that. If you don't know why nonstick cookware isn't desirable for all cooking, you should do some reading before spending this much money.

I upgraded to this cookware from a set of anodized aluminum cookware (not nonstick) that I've had for 10 years. I probably don't need cookware as good as this, but as I learn to cook more and different things, I'm sure I'll come to appreciate this cookware more fully. For now I can state that it is a huge improvement over my anodized aluminum cookware. It performs as promised by the manufacturer, and cleanup is relatively easy.

I have had one major problem with this set. Four of the six pans included in the set were significantly damaged. The box wasn't damaged; the packaging as a whole is simply very, very poorly designed. When you open the set, the first thing you will have to do is pry the 4 1/2 quart saucepan from inside the 3 quart chef's pan. Inspect the outside of the 4 1/2 quart sauce pan and you will almost certainly find damage from the rivets in the 3 quart chef's pan below. I also found damage to both of the fry pans and the 3 quart chef's pan.

I returned the damaged pieces to the store where I bought the set. We had to open 4 more sets to replace the four damaged pieces. It took 5 sets to assemble one 10-piece set in satisfactory condition! The manager of the store is sending the other 4 sets back to Calphalon. What a waste of my time and good cookware.
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54 of 57 people found the following review helpful By Tim Eckel on February 23, 2007
I read the other reviews for this cookware which made me kind of worried but I purchased it anyway. For anyone considering Calphalon One Infused (not the non-stick) don't worry yourself over any of the reviews that talk about how food sticks to this cookware as it simply doesn't. Is it totally non-stick? No, things will stick a very little, but just as much as they should to make great sauces that you can't do with non-stick. You can also use metal utensils which is a huge plus (I hate using plastic spatulas to flip over easy eggs as it's too thick and causes yolk breaks). I can make scrambled eggs and can clean the pan with just a paper towel. Just the smallest amount of oil (after the pan is heated) is all you need.

Anyway, don't be worried about any of the reviews that talk about these pans sticking. Either these people don't know what they're doing or they have cookware from another company and regret their decision.

A few tips (that have nothing to do with Calphalon, just with all good cookware).

1) Don't use oil in an aerosol spray can. The aerosol propellant will cause spots on the cookware which you won't be able to remove. This is true for all cookware. Just never use aerosol spray oil. This could be one of the reasons why people think they can't get pans clean, it's not the food, it's the aerosol propellant.

2) Don't put anodized cookware in the dishwasher. The reason is that the anodized process uses acid to change the aluminum black and dishwasher soap is mostly bleach so it acts like a strong base. Basically, if you use dishwasher soap on any anodized cookware, it will make it look modeled or blotchy. It won't break the pans and everything will still work just fine.
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