Calphalon One Infused-Anodized 8-Piece Cookware Set

Other Calphalon products

Product Features

• 8-piece set includes 3-quart chef's pan, 4-1/2-quart sauce pan, 8-quart stock pot (all with lids); 10- and 12-inch fry pans
• Heavy-gauge infused-anodized aluminum construction for exceptional durability and stain-resistant nonstick performance
• Long, ergonomic, stainless-steel handles stay cool for stovetop cooking
• Stainless-steel lids trap in heat and nutrients; safe to use with metal, wood, and plastic utensils
• Oven and broiler safe up to 450 degrees F; lifetime warranty; wash with hot, soapy water and a dish cloth

Product Details

Supplementary Guide [29kb PDF]

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Product Manual [29kb PDF]

• Product Dimensions: 22.9 x 20.8 x 11.3 inches ; 26.6 pounds
• Shipping Weight: 29 pounds (View shipping rates and policies)
• Shipping: Currently, item can be shipped only within the U.S.
• Shipping Advisory: This item must be shipped separately from other items in your order. Additional shipping charges will not apply.
• Note: Gift-wrapping is not available for this item.
• ASIN: B000162M7W
• Item model number: DR8B
• Average Customer Review: 4.5 out of 5 stars  See all reviews (11 customer reviews)
• Amazon.com Sales Rank: #53,056 in Kitchen & Dining (See Bestsellers in Kitchen & Dining)

Product Description

Amazon.com Product Description

This Calphalon One Infused Anodized 10-piece cookware set combines the best qualities of traditional metal and nonstick cooking surfaces. The revolutionary sear-and-release technology coupled with hard-anodized aluminum construction gives you efficiency and control over your cooking. An advanced release polymer is infused in the cookware’s surface, unlike nonstick coatings that sit on top of the metal, to minimize sticking and make cleanup easy. The cookware won't stain, peel or react with acidic ingredients, and promotes uniform searing and browning. Durable enough for use with metal utensils, Calphalon One cookware is safe for gas, electric, and ceramic stovetops, and is safe in the oven and broiler. The domed stainless-steel lids fit snugly, and the riveted stainless-steel handles stay cool on the stovetop and comfortable in your hand. The infused anodized cooking surface releases foods easily during cleanup, and can be washed with hot soapy water and a sponge (but not in the dishwasher). All Calphalon One cookware carries a lifetime warranty.

What's in the Box 3-quart chef's pan, 4-1/2-quart saucepan, 11-inch chef's skillet, 8-quart stockpot (all with lids); 8- and 10-inch fry pans

From the Manufacturer

Infused Anodized Cookware

Calphalon 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.

Cool comfort handles

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. If you're looking to invest in a new set of cookware, do consider this collection. Useful pieces, superb features, and the value of set pricing make it a standout.

Customer Reviews

Most Helpful Customer Reviews

30 of 30 people found the following review helpful:

5.0 out of 5 stars GREAT COOKWARE, February 25, 2004

By A Customer

I love this set. The quality is what you will spend your money on, the beauty of it is an added bonus. The first thing I cooked with my set was scrambled eggs with cheese out of fear that it would not work. There was some sticking but the eggs turned out nicely. This set may take time adjusting to since you need lower temperatures to cook with.
Cleaning is not that bad. Once the pan is cool simply soak it until you can easily remove food with the scotch brite pad (I use the blue scotch brite its less abrasive) it takes almost no time. You may see a color change in the pan from cooking, use Bar keepers friend it restores it back to its original beauty. If you have a stain let Bar keepers friend rest on the spot and if neccessary treat the spot again-it will come out.

21 of 21 people found the following review helpful:

5.0 out of 5 stars If you cook on Viking, Wolf, DSC and the like..., February 11, 2005

By	Culinary Junkie (Seattle, WA USA) - See all my reviews

I own sets of All-Clad LTD and Calphalon Commercial Hard Anodized cookware in addition to this set. It's hard to find any better pans to use on a high output gas rangetop than these. Their relatively high mass, uniformly thick walls and excellent heat conductivity assure near-perfect high heat (searing) performance as well as superb simmering. When gently heating foods, these pans with their domed lids are ideal for allowing food flavors to meld beautifully. I even prefer using the stockpot over my long-time favorite Ruffoni copper pot when slow simmering soups!
I have cooked on Calphalon Anodized cookware for years. When using them to fry or saute, as long as I heat the pan and oil adequately, don't drop ice-cold food into it (use your microwave to bring food to room temp if you can't plan ahead), and clean the pans thoroughly after use, I've experienced negligible sticking in the year I've had mine. Following those simple rules, even my 5-year old Commercial Hard Anodized set has little problem with food sticking, although the Calphalon One is noticably better in that regard. I've never had any sticking problems with their saucepans, ever. With few exceptions, if your food sticks to your pan, you're cooking at too high a heat. As they say in England, use your (range) knob.

14 of 14 people found the following review helpful:

5.0 out of 5 stars greatest pans EVER!!, May 6, 2005

By	Mark L. Schmitt Jr. (Porcia, Italy) - See all my reviews (REAL NAME)

First, I will agree with the review that says that these pans are not totally nonstick and not totally stick. But that's the idea. I love these pans because you can use whatever utensil you want, even metal ones, without fear of wrecking the pan. They might not be the best pans for eggs or hashbrowns, since you really don't want those to stick, but if you're browning a roast, you want that to stick a little to get that beautiful fond on the pan, which comes right up very easily when you deglaze! For everyday things like hashbrowns or eggs, then you should buy the Calphalon One Nonstick versions... they are just as awesome but nonstick instead, which translates to NO METAL UTENSILS!!! Simple as that. Best pans for the money, period.

Just don't put them in the dishwasher as my roommates did to 2 of my Calphalon One saucepans. They ended up buying me 2 new pans to replace the dishwasher damaged ones (roughly 300 bucks!!!)