Customer Reviews

Calphalon One Infused Anodized 12-Inch Fry Pan

5 star:		(8)
4 star:		(1)
3 star:		(2)
2 star:		(1)
1 star:		(5)

 

 

In response to the "chef" who has praised this product though the disparagement of the other reviewers and amateur cooks.

As a former professional chef, cookware retailer, and loyal Calphalon user for the past 20 years, I would like to say that I have rated this product only 3 stars due to the fact that Calphalon has grossly oversold this pan's capabilities. As you can imagine I have quite an assortment of pans ranging from French copper, steel, cast iron, and of course anodized aluminum non-stick.

This pan is expensive and does not come through on the promises that Calphalon has made to the buyers. It doesn't offer me enough advantages to warrant its usurping the place of copper-used where temp control and browning are important, cast iron-for high heat,or the traditional non-stick-used for just about everything else.

I have used Calphalon non-stick for the past 15 years as it is heavier gauge aluminum and the non-stick takes more abuse and doesn't degrade under higher temperatures like competing brands (it also browns pretty darn good). I replaced the first set after 7 years when the non-stick became slow to release and the outside "paint" scraped off with constant use. The second set has lasted 8 years and it too is ready to enter the non-stick graveyard. I was looking for a new non-stick set and had hoped that Calphalon One would offer the easy clean-up and easy release capabilities it advertised.

The pans do not release the food like a non-stick pan and they should not say it does. The exterior is only marginally easier to clean than the professional and commercial series (copper is easier and looks better when cleaned). But-the new handle is easier to grip and better balanced. We can only see how long this new finish lasts when "accidentally" overheated as invariably occurs.

Clean up is easy when you follow the instructions and use Barkeeper's Friend (which I have used for over 8 years) inside and out. Permanent discoloration often occurs when the oil film outside the pan is not removed carefully after each use. Also, extra fine steel wool (0000) is great for removing stubborn stains obtained over time.

If you are looking for a traditional non-stick finish do not purchase this pan. If you would like an easier clean up than stainless, less weight than copper or cast iron, and a sturdy finish then this pan is a good choice.

I admit, I have been avoiding Calphalon One products for some time. Some due to the questionable reviews I have read on Amazon and other sites, but mostly because I have made a *significant* investment in the earlier Calphalon Professional and Commercial lines and could not deal with the thought that my cookware might be somehow obsolete. But I finally tried it and...much to my horror...it worked as advertised.

What's the buyer needs to understand is that the infused aluminum does not cook like Teflon. It actually cooks more like decently seasoned cast iron...meaning food sticks briefly at first but quickly releases once it browns and the pan promotes fond development for sauces and gravies. That means you need to follow traditional cookware rules...preheat the pan dry and add your grease or oil right before you add the ingredients. That's right, you cannot cook fat free with this cookware, but you don't need a lot either; I use just a non-aerosol oil spray. Remember the old Chinese adage i.e. "hot wok, cold oil, food won't stick."

The only major difference from cast iron cooking-wise is Calphalon One does not retain heat the same way. So you should preheat a bit hotter than you would iron because the pan will lose temperature as soon as food hits it. When you are slow cooking in it, use a pizza stone to regulate your oven's heat. But also unlike cast iron, it's relatively light weight, you can cook and store acidic foods in it, and clean it without worrying about rusting or re-seasoning.

Now, if you are looking for a pan for stick-prone foods like eggs, rice, or pancakes, get a Teflon or Teflon-like skillet. Calphalon One Nonstick is tremendous stuff because it can take real heat, enabling it to properly sear meat and saute vegetables. But it will not leave a good fond for a pan sauce.

For years I've used the Calphalon commercial non-stick pans. They get hard use in my kitchen, but perform amazingly well. Clean up time, no matter what I've cooked, is practically non-existent. The only problem is that they need to be replaced every couple of years, as the coating begins to scratch and peel, even with very good care. So I thought the Calphalon One would be the answer. It's not. It is a nice pan, well balanced, well made, etc etc. However, the non-stick surface does not perform anywhere near that of the commercial non-stick. Food sticks and stains pretty easily, and I've found I had to use quite a bit of oil to get good results. Not at all what I wanted, and too expensive to throw away! I'm going to stock up on the commercial non-stick while I still can.

I've had this pan for about a week now. I've made sausage, eggs (scrambled and over-easy), meatballs, and sautéed a ton of vegetables. There isn't one thing that "stuck". The foods I wanted to provide the little bits of browning to make a sauce did so, the things I didn't (like the eggs) didn't stick at all! I can't imagine I just lucked out.

So far this pan is great. I love to cook, don't purchase cooking sets, and buy the pan I believe will provide the best result for the type of cooking that I want. I've got everything from copper to cast iron. This pan performs well, looks great, and I expect will spend a long productive life in my kitchen.

Update: Well, I think I spoke a bit too soon. Though I loved this pan before the coating started to wear off, I've since had to return it. After about a year, it, like almost every other "non-stick" surfaced pan I've owned started to break down. Food began to stick despite the hand washing, and the fact I never got metal anywhere near it. On the positive side, Calphalon, good to its word as always, immediately replaced the pan - no questions asked. I still recommend the pan, though realize you may find that you need to be replacing it.

After reading the previous reviews I had to respond with a review of my own.

These are the best pans on the market.

YES YES YES food is suppose to stick! If your a good cook, you then take the fond on the bottom of the pan (yes the stuff that stuck), and make a gravy or sauce out of it. It is not marketed as a FULLY NON-STICK pan. It does not stick like a steel pan, but food does slip off easily.

The sticking gives the food perfect carmalizing of the food. Example Steak, chicken, chops, veal, whatever...

Cleaning is a snap when using Bartenders Friend. You can get that online or at your local kitchen store. Works awesome.

I am a professional chef, I will admit these pans are to expensive to use in my restaurant, since they will get banged up in the hussle and bussle, but they are worth the money for home use and they only pans you will ever need. You get what you pay for.

If you do not know how to cook, then buy a set of $9.99 pans at your local discount store.

These pans are not a replacement for 'teflon'. They are in between regular anodized, and non-stick, with the best of both. For this reason, I think they are perfect. They brown beautifully, and clean up is easy with the right product. I have this pan, and think it works wonderfully on my glass top stove. I have not tried them on gas, or regular electric burners, but expect the results would be similar.

But this IS NOT A NONSTICK PAN! Its quick release and it does release food faster than stainless steel, but it is NOT NONSTICK. I think some people get that confused. I've been collecting Calphalon One pieces over the last few years to add to my arsnel of cooking tools at home. I have been very impressed with their performance and durability. I find the saucepans and pans to be very well made and to perform like the true champs they are. Here I am only talking about their Infused Anodized pans and not the Nonstick. I have been taught to cook by 4 Star chefs and I usually prefer cooking home than eating in most restaurants. I have many different pans for different applications including: cast iron, LeCreuset, stainless, All Clad, nonstick, etc,etc and I find some excell at different things or maybe it is my personal liking. These are definitely heavy duty well made pans which should last one for many years or a lifetime and your cooking should improve by using them.

The 12 inch, like others in the line need a little time to come up to proper heat for searing and they cook like a dream. It is a great all purpose pan. The one thing I don't use it for is eggs, there are pans which perform better with eggs. This pan is great for searing, sauteing etc and for higher temp cooking.

It is very important to follow Calphalons care and use guide. Like let it cool before washing with warm soapy water and a sponge or scrubee. Don't put a hot pan into warm or cold water as it will warp. Don't put it in a dishwasher! If you get stains get some Barkeepers Friend at Walmart for $1.50 and the stains will be gone. Usually I find hot sudsy water and a scrubee sponge cleans them up just fine.

The NONSTICK thing. This pan and all Calphalon One Infused Anodized Pans are definitely NOT nonstick as a Teflon coated pan would be. I think in their initial marketing Calphaolon mistakenly said it was "almost" nonstick and that was their error. Then they used the term "quick release" which I find to be more accurate. Food does release quicker than from say stainless or cast iron...but Teflon releases much faster. For my style of cooking I only use nonstick for a few items. Having a good searing, browning, deglazing and sauteing performance is more important to me and with that style of cooking I need the little bits and fond for sauces.

If your cooking style requires Nonstick don't buy the Infused pans. Buy the Nonstick a Teflon or similiarly coated pan.

If you enjoy cooking the 12 inch Infused is a great pan to have in your kitchen and well worth the price you may pay because it will last for many years. And Calphalon One has a Lifetime Warranty which is cheerfully honored. So you just can't go wrong buying one and you are buying an American made product.

I really love this pan. Was looking for an alternative to teflon and teflon like products. This is it. You can't abuse it though, heat it slowly and don't turn it too high and it will do the trick. After washing, wipe it with a thin coat of oil. Not exactly like teflon but close enough. I got what I wanted, use of less oil and no teflon health risks.

I tried to make French Toast with this Christmas gift on Christmas morning. Every slice stuck to the pan like it had been glued to it. Totally unacceptable and worthless to me. I am attempting to return but can't get the seller to respond.

I have had this pan for a month or so...It's a great pan with infused
anodized property. Great for every day use, and you can pop it in the oven too. It works much better than the typical non- stick coated pans, you just have to understand how the infused works vs. the coated pan. Happy cooking!