Customer Reviews

Calphalon One Infused Anodized 2-1/2-Quart Saucepan with Lid

5 star:		(4)
4 star:		(2)
3 star:		(0)
2 star:		(1)
1 star:		(0)

 

 

I've been a loyal Calphalon customer for 14 years. When I got my first 8 piece set of Calphalon hard anodized pans, I felt like a real chef. The performance of those pans was better than I could have expected.

Three years ago my husband and moved to the country, and we now have well water. The hard anodized stock pots quickly began to wear down (the frying pans have been fine). There became a distinct difference between where the water sits in the pan and where the pan is dry - with the bottom half of the pan looking as if the entire coating had worn away.

So, after a year of looking at my stock pots, and worrying that we were now cooking on raw aluminum, I bought two stock pots from the One series.

I have been very disappointed with the results. Although I did not mind the One design or construction, I am again looking at two-toned pots with a nearly white bottom half where liquid sits and the normal block top half. After trying some different cleaning agents to see if perhaps there were simply deposits on the pots, I have concluded that the pots' coating has worn away. You can actually feel a slight rise where the coating is and an indent where the coating has disappeared. Who knows that I'm now cooking on, and what we've ingested.

I am now faced with having to replace these pots again. I'm not sure what to try next - but for those of you who have hard well water, don't bother with the pots.

The chef thinks this is a great pan. We have used Calphalon Commercial pans almost exclusively for over 20 years and love them. When I cleaned right through the black interior of my wife's favorite pan, I immediately turned to the Calphalon on the web. I was a bit disappointed that the older style was no longer available, but had little trouble deciding to try this new one. It has the solid heft of it's predecessor, heats evenly and has a great new handle. It fits the hand far easier than the older straight style, making it easier to control the pan, and it doesn't seem to get too hot so we don't miss having the older handle cover. Best for me, it really does clean up nicely with only a dish cloth and mild detergent. 'Stubborn' bits soak right off. Can hardly wait for its older siblings to need replacing.

Very satisfied! I owned Circulon non-stick for the last 10 years and the non-stick wore out after 3-5 years (depends on usage and whether you add oil when cooking). At some point I wished to do some serious cooking so I got myself Calphalon One. After reading other reviews, Calphalon One surely meets my expectation.

Just a few points before you make your purchase decision:
1) It's NOT non-stick - it's low stick. And because it's not non-stick, I am able to deglaze. (Note: There is another Calphalon One with non-stick in the market though.)
2) Clean up is so easy - Just soak the pans in hot soapy water for 15-30 mins and the food will just come off. Then clean it as usual.
3) If the food still sticks to the surface, use "Bar Keeper's Friend." This little white powdery thing just ROCKS! I can't believe I let myself endure those "rainbow" stains on the stainless steel cover for so many years! For $1.99, it solves the problem beautifully!!!

Added on June 15, 2009: After 3 years, I sold all my Calphalon One and got everything in All Clad, particularly the LTD line. The LTD line has a dark finish, so it doesn't really show normal wear and tear easily.

In fact, both pans are of quality, however, my Calphalon One for some reason got some stains that I am unable to remove, even with Bar Keepers' Friend. Also, Williams Sonoma discontinued selling Calphalon One - Nonstick version this April and the anodized version with the steel cover about 1-2 years ago.

I received the 2 1/2 quart saucepan for Christmas. Cooks GREAT and cleanup is VERY easy. A couple of minor annoyances: 1) I wish it came with a glass lid like the Calphalone One nonstick version, and 2) the metal is definitely "softer" than my old faberware stainless steel set. If you bang a spoon against the lip of the pan while cooking(say, to dislodge some rice), it leaves little dings around the edge. There's still an adequate seal with the lid, but I at this price I expect my cookware to be bulletproof. Never had this happen on my cheapo Faberware set.

They keep tinkering with the formula on this anodized line! Why don't they leave well enough alone? I still like the original commerical restaurant line with the nickel-plated handles -- the ones that got red hot to the touch when the pan heated up and the anodized lids with the flat lid handles. The major reason, for anyone with cooking experience the temperature of that handle tells you how hot the pot or skillet itself is. I HATE these new stainless lids. The very high handles make them impossible to store in a lid drawer. The original lid design was the best -- a flat handle that you would lift off with a cooking fork or spoon when it got too hot

The gage of thickness on this particular pan doesn't seem to be as thick as on my original anodized Calphalon.

This new Calphalon One line anodized coating seems to be more slick than the older version of this pan. It remains to be seen how well it stands up to normal use. It is definately slicker than the old anodized commerical line.

The majority of my Calphalon is the original Toledo Commmerical Cookware -- before they even changed the name to Calphalon. And its held up for years and years. Just don't scour the insides of it too hard when you clean it and don't put it into the dishwasher.

By the way, I own a couple pieces of the Calphalon non-stick and I hate it! You can't sear or brown anything it it. It's pointless to pay that kind of money for non-stick cookware. Just go to your local Walmart and buy cheap no-name non-stick if you want some non-stick cookware. Don't waste your money on the Calphalon brand. It's still the same non-stick coating that scratches and wear off like all the others.

The Capholon One pans are great, I have had my set for 5 years and they are great. The exception is the small fry pans I use for breakfast daily, they get grubby after awhile, but my bigger frypans that I use for dinner look new still.
The lid on this one is not glass like some other models of Caphalon One, which may be better as some have complained food gets trapped in the lid between the glass and the metal. The anodized aluminum tranfers heat fast and evenly, the non-stick surface is very hard, and as long as you do not use metal utensils should not scratch. Really nice ergonomic handle that does not get hot, depending on how you use it. It is not dishwasher safe and requires hand washing, but it is very easy to wash these pans. If you have a big mess, just let some hot water sit in it for a few minutes and they just wipe clean. They have pans that are more expensive, but these are great for home use.
I noticed that one reviewer had problems with hard water, I live with a well too and my water is hard and alkaline, but so far I have not had the problem they mentioned.

Can't believe what I'm reading on some of the earlier reviews. Love the calphalon one - even take it camping and use it to cook on the campfire because it cleans so well! Just soak in hot water for 15 minutes, and even the worse stuff comes off easily. Wish I had bought it a long time ago.