Customer Reviews

Calphalon One Infused Anodized 5-Quart Sauté Pan with Lid

5 star:		(6)
4 star:		(0)
3 star:		(0)
2 star:		(1)
1 star:		(1)

 

 

The previous reviewer is totally wrong. This is the best invention in cookware yet. I am a professional chef. These are too expensive to use in a professional kitchen, but perfect for home use. They are REALLY non-stick and stick pans. Their design is to give you the searing/browning/carmelization needed and wanted to give you the best tasting meats and vegetables. The "stuck-on Fond or bits" on the bottom of the pan as then used to make your sauce for the food you just cooked in the pan.

If you try to remove or move the food to soon, yes it will stick and will rip or tear your food item. Also the pan must be hot enough. and if you add very cold food to a hot pan, and try to move it to soon, it will stick and rip.

Plain non-stick pans WILL NOT give you the browning effect you are looking for when cooking meats, chickens, fish, and vegetables.

Trust me, the other reviewer must not know to use these pans properly. Clean up is a snap.

I have almost the complete set of Calphalon One pans at home and I DO NOT WORK for the company.

Expensive, YES, worth every penny, YES. You get what you pay for. Taken care of these pans will last for many many many years.
Buy cheap pans, and you will be throwing them out, a waste of money.

I purchased the 10 pc tri-ply set before Calphalon One existed. This set does not come with a 12" pan - which is referred to as "large" in recipes.

The cooking properties of Calphalon One are similar to stainless steel. If you treat the pan with that in mind, you will enjoy this pan for years to come. It is not a traditional "non stick" pan.

Think of this surface as stainless steel with easy cleanup. A 30 minute soak and anything left on the pan comes off very easily. If any marks remain a quick rub with bar keepers friend will clean it.

With a tri-ply pan you need to turn the temperature down one setting since they are very heat efficient. i.e. if you need to cook at "medium-high", set your burner to "medium". A Calphon One pan you would set to "medium-high".

Stainless steel and this material are designed to produce "fond". The brown bits that stick to the pan and improve flavour of your dish. Non stick pans will not do this.

Like stainless pans you can use metal utensils with this surface.

The 12" lid fits other Calphalon 12" pans.

This pan has a large cooking area and can be used in the oven. Heavy weight, even heat distribution, high quality pan with a comfortable handle.

I have this 5qt saute pan and when I first got it I was a little frustrated that it wasn't non-stick. THEN I figured out that it isn't supposed to be!!! In order to nicely brown meats, and have little crumbly things to make great sauce, it has to stick a little bit.

This pan is very big and can get heavy - I frequently cook for lots of people, so it's what I need, but you might want to feel it in person.

By the way - this price stinks. It is $235 on the Williams-Sonoma site!

I have used many different high-end brands of cookware, including AllClad, Paderno, and Sitram and find that Calphalon One is the best. The pans are flat, heat evenly and are easy to clean.

I wouldn't call them non-stick, though. Stick-resistant would be more descriptive. I find that if you heat the pan, add a tablespoon of oil or butter and then wipe the oil all over the pan -- including the sides -- so that the entire surface is coated with oil but there is so little oil in it that you can invert the pan without any oil dripping out, you have a surface that is virtually non-stick. I have cooked pancakes without additional oil or butter using this method.

Calphalon One provides many of the virtues of non-stick without the drawbacks (e.g. you can cook on extremely high heat, you get carmelized juices on the bottom of the pan for making sauces, unlike non-stick pans) and you get better heat transfer than non-stick.

The only other drawback is that these pans are very expensive and they will pit. Pitting however does not affect the performance of the pan, though.

This is a great pan by a manufacturer that stands behind their products. I had one old Calphalon pan replaced free of charge, so I can attest to their lifetime guarantee.

I don't know what the folks at Calphalon make thir pans from, but this stuff is a modern miracle. The 5-quart sauce pan is as advertised: sears meat as well or better than a black iron pan I used to own, gets hot and stays hot at low energy settings, and cleans up like a dream. Wish everything I owned worked like this pan.

Calphalon One Infused Anodized 10-Piece Cookware Set

This is by far the best cookware I have ever owned. I just finished what seemed like burnt chili. It tasted fine however I was somewhat fearful of the clean-up. It turned out that the chili was not burnt at all. The infused anodized surface makes bead like drops on the pan for creating a very flavorful food. This was a great chili and the cleanup took about 45 seconds. If you buy this product, make sure to use a temperature about 2/3rd's of what you normally would. Calphalon One ROCKS!!!

The coating is strong, but textured, and not non-stick. These pans are designed to sear meat, or to cook sauces.

High-heat on soft foods will definitely cook the food onto the pan. Granted, splashes on the sides, and small spots do clean up easily, but things that burn or encrust on the bottom are tough to remove.

Luckily, the coating is very durable and scrubby-pads and metal spatulas can be used on them.

this item is priced wrong It is not in line with the other Calphalon items