Top positive review
10 people found this helpful
Cookware bargain of a lifetime!
on January 3, 2008
- and it will last a lifetime as well! This handy-sized little pan will be in use every day at your home, cooking rice, veggies, small soups, you name it. The construction is solid, andit even comes with a lid. For under twenty bucks. What more could you want?
Oh. Tetrafluorethylene coating from DuPont, eh? Sorry, but I have never once heard of a Teflon (that long word's brand name) coating that lasted anywhere near as long as the pan it was on, unless the pan was a piece of junk to begin with. The name of the pan listed here is a misnomer, IMO. These pans are stick-resistant, not nonstick. Compare this pan to one of the pans that your mother or grandmother used, the kind with the copper coating on the bottom. Cooking in one of those pans is an adventure, and when you realize that scouring powders like Comet were made to remove the cooked on food from a pan like that, you recognize what a huge leap in technology hard-anodized aluminum is. When was the last time you had to soak a Calphalon pan overnight to soak off the burnt food? Me neither.
Naturally when cooking a food that might stick, you need to add some kind of fat to the pan, but with a hard surface like on this pan, it can be a very tiny amount, like a half second spray from a can of Pam. And a fried egg will stick to everything but Teflon, which doesn't stick to anything. If you need oil-free cooking of eggs, the only solution is a pan coated in one of the many variations of Teflon. Remember that the coating will be gone long before the pan is, and that you need to baby the coating with special spatulas and the like. Don't let the more careless family members near a pan like that, or you will be replacing it in a second. As for me, I prefer a pan that lets me use whatever spoon I have in my hand to stir a dish, and one that can be cleaned easily. For egg dishes, I buy inexpensive pans coated with Teflon, use them only for those sticky dishes, and throw away the pan (I wish I could recycle it) once the coating has been scratched beyond usefulness. A pan like this one will outlast twenty of those Teflon pans, and will disperse heat as evenly on that day as on the day I bought it. It will have required not one moment of special treatment. Not a bad deal, in my book.
To the poster who complained so about the reduced stick properties of this pan: the paperwork that comes with Calphalon tells you that it is a reduced stick surface, not a nonstick, plastic surface, and that it will take careful cooking and oil to keep food from sticking. Also, why are you cooking eggs in a two quart saucepan? Don't you have a frypan, which is the more usual choice for frying eggs? If not, I suggest getting a beautiful Teflon coated set from Kitchen Aid. It cost me under $20 (again!), and lasted almost two years before my husband and his habit of cooking food with a fork and steak knife as his utensils got ahold of it. He's never damaged the Calphalon, because the surface is the same thing as the rest of the pan.