Customer Reviews

Calphalon One Infused Anodized 10-Inch Fry Pan

5 star:		(10)
4 star:		(2)
3 star:		(0)
2 star:		(1)
1 star:		(4)

 

 

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.

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!

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.

Calphalon infused pans are NOT NONSTICK!

Reading the reviews on this and other Calphalon infused pans, it's clear that reviewers fall into a couple of clear categories: 1. People who understood that "infused" is NOT non-stick. 2. People who thought this was some new sturdier kind of PTFE ("teflon") or otherwise confused it with the Calphalon One nonstick line.

If you fell into the first category, you weren't disappointed, and maybe were even very pleased. In the second category, you were really disappointed! You should've read the "fine print" more carefully, but really, Calphalon created this problem themselves by using the same "Calphalon One" brand they used when they re-branded the commercial nonstick line. Bad move. Now they're paying for it with all the pans they have to take back or replace.

But my question is: if you want a pan that's good for searing and making sauces, why is this any better than, say, a top quality aluminum/stainless pan like All-Clad? Or, even better, copper/stainless like Mauviel Cuprinox (or the equivalent line from Bourgeat)? The answer is really: it's not significantly better (if at all). But it's the best Calphalon makes (in my opinion), and, in truth, it's darn good. As good as All-Clad? Probably. Maybe a bit better, because the infused coating actually doesn't stick as badly as stainless (try confit de canard, for example). But it's not as good as a Mauviel 2.5mm copper pan. It's also around half the price (unless you order from mora or e-dehillerin).

These are very fine pans - when you buy them knowing what they are, which is NOT NONSTICK! I don't really think you can get better for the price. If you want the best, get a Mauviel Cuprinox 2.5mm pan. Otherwise, get the Calphalon infused and enjoy some serious cooking. And they'll probably last forever (unlike any nonstick pan), which, if you think about it, makes them almost a bargain.

Wow! This is a great pan to have around the house. It allows me to feel like I'm at the restaurant! I can sear and brown meats (I did a couple of chicken breasts in it last night) and they look and taste great. All I had to do is add a little oil and the chicken was perfect! It does stick a little but that's what is suppose to do right? It gave me some great little bits and pieces left in the pan that I deglazed with a little white wine and it made a great gravy for the chicken. This is definately worth the money I paid for it!

I've got this pan and many other Calphalon hard anodized pots and pans. When I bought all my pans about a two years ago, some reviewer suggested clean up using a drop of Dawn dish soap, enough water do cover the cooked on food and bringing it to a boil for about three minutes. Works every time, everything is boiled off. A great tip to clean great cookware.

I will keep this short, because other people have touched upon all the good points already.


THIS IS NOT LIKE STAINLESS! Stuff does NOT stick like stainless! It sticks, but it comes off MUCH easier!


Anything that I have burnt on, etc... I have been able to let the pan soak for 15-30 minutes and use a scotch brite pad (green side of sponge) and have quickly and effortlessly cleaned the pan.

Heat is very even, works well. Handle stays cool!


If you want more of a non-stick anodized pan, check out the analon series.

If you want something where you have the abilities of stainless, but the quicker cleanup, then buy this.

I just recently started cooking with it but I didn't know what it was made out of at first. I just like the size and weight. But the more I cook with it, the more I love it. It's very easy to clean. It has just the right amount of stick to it. I don't have to worry about scratching the surface. Best of all, it heats evenly.

We originally got this pan as part of a set as a wedding gift several years ago. The surface coating of our original pan had worn through in areas and we decided to replace it so that our eggs would not stick during breakfast. The replacement pan behaves totally different than the original - dug the old pan out of the trash ... it still works better than the new one. Same model number, looks identical but sure is disappointing. Our guess is that it is a cheapened version of a previously excellent product. Very disappointed...certainly should not be considered an omelet pan ... everything sticks... a stainless steel pan works better and is easier to clean (also way less expensive).

This is a professional style pan and its not advertised as "non-stick". If that's what you want, go to Wal-Mart! You cannot use Pam type cooking sprays on this surface, it will chew up the coating. I use butter or olive oil exclusively when I cook. Be careful of extreme temp changes too, like rinsing while still hot. It cooks like a dream though, heats evenly and handles cooking like a frying pan should.

I had one go bad on me (my fault - when I still used the deadly chemical Pam and was washing pan while still hot - before I read the directions on handling!)

The company backed it no problem and sent me a new pan! I've been using this one for 3 years now, almost daily. Love it!