- 10-inch fry pan combines qualities of traditional metal and nonstick cooking surfaces
- Advanced release polymer penetrates pores of metal so that food sears and releases easily
- Stain resistant; compatible with gas, electric, ceramic stovetops; safe in oven and broiler
- Stainless-steel ergonomic handles stay cool; safe with metal, wood, and plastic utensils
- Safe with metal, wood, and plastic utensils; measures 10-by-1-3/16 inches; lifetime warranty
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Product Description
From the Manufacturer
Infused Anodized CookwareCalphalon 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.
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 sautéing, stir frying, and frying.
- Low heat for warming food, simmering, and preparing delicate sauces.
Stove-Top Use
When sautéing, stir-frying 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 sautéing, 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 Description
This exciting hybrid combines qualities of both traditional metal and non-stick cooking surfaces. Now not only can you brown, sear, and reduce sauces as the recipe intended, but you can also breathe a sigh of relief as you won't have a battle removing food and stains from the pan following use. How did this happen you ask? CALPHALON ONE INFUSED ANODIZED is manufactured with a revolutionary anodization process. Both interior and exterior surfaces are infused with an advanced release polymer which actually penetrates below the surface of the metal, into its very pores, offering superb durability and versatility. The intrinsic properties of aluminum ensure fast and even heating, as you've come to expect from Calphalon. Every kitchen needs fry pans in a range of sizes. The 10 inch size is handy for sauteing a couple of chicken breasts, scrambling eggs for breakfast, or making a quick sauteed veggie side dish.
Customer Reviews
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Most Helpful Customer Reviews
61 of 66 people found the following review helpful:
5.0 out of 5 stars
Calphalon One makes the grade!,
By chefman "max" (South Shore, MA) - See all my reviews
This review is from: Calphalon One Infused Anodized 10-Inch Fry Pan (Kitchen)
These pans put together the best qualities of cookware....non-stick and stick Amateur cooks will expect these pans to be "fully" non-stick. If you expect that, then buy a pan for $9.99 at your local department store. These pans have non-stick qualities but not fully non-stick. You want food to stick somewhat, which in turn makes the fond on the bottom of the pan, which you turn into a sauce or gravy. The stick qualities give you the proper browing and carmalization your looking for in cooking foods on your stove top. Clean up is a snap! It is best to use Bar Keepers Friend as this removes all residue from the pan. I have found that regular dishcleaners do not work properly. These are expensive, but they will be the only pans you ever need to buy, if you take care of them properly. Do not throw them into cold water right from the stove. All pans will warp if you do this. They are a nice heavy weight gauge too. As a professional chef, I have used many brands of pans and these are the best currently on the market. I do not use them in the restaurant as they are expensive and they would get destroyed in our fast paced atmosphere, but I have 2 complete sets at home and you get what you pay for. Perfection! I mentioned before, if you expect these pans to be totally non-stick, then look for something else.
27 of 28 people found the following review helpful:
5.0 out of 5 stars
Low stick High Performance Fry Pan,
By ChloeDoc24*7 (Vancouver, BC., Canada) - See all my reviews
This review is from: Calphalon One Infused Anodized 10-Inch Fry Pan (Kitchen)
I am in complete agreement with Chefman's review on the Cephalon One Product with some additional comments.Do not expect this to be a non-stick pan. It's a low stick product. As a cook who has gone through 5 popular non stick pans of varying price and quality from major department stores in a span of 10 years and to be disappointed with the short life and inevitable destruction of the poor quality teflon coatings I will never go back after putting this pan to the test. It does take some getting use too and you will have to accept sometimes a little more grease than usual and better preheating. I have had no major problems with eggs or pancakes. Meat sears beautifully with a nice fond at med high heat and if given enough time the meat will release nicely from the pan on its own. Clean up is a breeze. The only disadvantage is it's not dishwaher safe. Oh well, you can't have everything. I bought the 8" pan after my good experience with the 10" and just made 2 dozen perfect crepes with no additional butter to the pan. Absolutely terrific performance with this ultimate test!
20 of 20 people found the following review helpful:
5.0 out of 5 stars
excellent pan,
By lostproc (kennet square, PA) - See all my reviews
This review is from: Calphalon One Infused Anodized 10-Inch Fry Pan (Kitchen)
As others have mentioned, this is not a non-stick pan in the tradition of regular Teflon-coated pans, it's better. It's far more durable. You can use cleanser to clean it (I use a little BarKeepers Friend), and you don't have to use special plastic utensils when working with it, and it is very easy to clean. I have a 12" and just bought the 10". I've had the 12" for 3 months, and it is as nice as the day I bought it. No problems with eggs or pancakes, and I use less oil than my stainless pans. Cleanup is 99% dish soap, hot water and a good plastic brush. I've even done dishes with melted parmesean in this pan and it's still an easy cleanup. Heat distribution is not as good as my All-Clad stainless (the edges are a bit cooler than the center), but no hot-spots either. This is a great series of pans for low or no-fat cooking and for eggs/pancakes. It has a nice balance for flipping and the handle stays cool.
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