Calphalon One Infused Anodized 10-Inch Fry Pan
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- 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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|Item Dimensions||14 x 23.5 x 4.7 in||12.38 x 19.5 x 3.75 in||6 x 10.25 x 19.75 in||10.25 x 18.75 x 2.06 in|
|Size||10 Inch||10-in||8-inch and 10-inch Set||10-Inch|
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.
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.
Heavy-gauge, highly conductive Calphalon One sears foods quickly and evenly. Meats and poultry brown and develop rich flavor and texture on the cookwares 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.
Use any utensils you like--including metal--when cooking with Calphalon One. The infused anodized cooking surface wont scratch or peel. Crafted from heavy-gauge aluminum, Calphalon One withstands high temperatures without warping. Pans feature flared rims for extra strength, too.
Calphalon One is ideal for virtually any kitchen and any cooking technique you can name. Its 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. Youll experience considerably less sticking with Calphalon One than with traditional metal cooking surfaces--and youll cook with more confidence.
Hot, soapy water and a dish cloth--thats 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 Barkeepers 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.
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.
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.
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.
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.
Top customer reviews
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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!
Cleanup is a bit unusual too. As the pan cools, cooking residues seem to come loose. But, not everything - getting it back to like new either requires special cleanser, or a fair bit of elbow grease. Again, not really better or worse than conventional pans - but definitely different.
On a more positive note, I have a halogen element cooktop and I find these heat more quickly and evenly than just about any other brand I've tried. Construction quality also seems very good compared to many other brands I've tried recently.
Then 5 years in the coating starts to flake off. Just little bits, but I don't want to eat the coating as it comes off. Calphalon claims to have a great guarantee and the coating coming off is something they claim is covered, so I thought I would see if they would handle it. At my expense, I send it back to them, but they decided that there is no problem and did not honor the guarantee. It bothers me that a) their guarantee didn't cover something that they said they would cover and b) I had to pay half the price of a new pan to find that out.
So, in summary- a) makes a good pan for a few years but only a few years, and b) the warranty isn't as good as I expected.
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.
Update 2012 March 10:
Well it seems that Calphalon discontinued the Infused Anodized line in the summer of 2011 (search on your favorite search engine for "calphalon infused anodized discontinued" and you'll find articles on the topic). Too bad, really, I like my pan (a lot better than recent nonstick pans from Calphalon!). It was one of the best lines of cookware from any vendor for price/quality. Again: as long as you knew you weren't buying nonstick. Anyway, you can still get good nonstick cookware from many vendors, and good "sticky" cookware from many vendors. And the big news is that induction-compatible cookware is really taking over, rendering a lot of Calphalon's product lines obsolete. It's just sad to see a company like Calphalon, whose customer service is still tops, a victim of their own marketing and cost-cutting mistakes.
Most recent customer reviews
This pan has the worst non-stick performance of any pan I have ever used.Read more