Calphalon jumps the shark

[pbear]

We've had various discussions about layers in stainless steel pans, but I don't think I've ever noticed such a brazen abuse of the concept as the recently released Calphalon Signature line.  For example, look at the write-up for the 5 qt dutch oven.  Five layers!  Only, turns out it's stainless inside-and-out, then three aluminum layers each on top of the other.  I defy any materials engineer with a reputation to lose to explain how that's any better than tri-ply.  Pure marketing hokem, I say.

 

Needless to say, I am NOT endorsing this product line.

[Alex]

This sounds like the cookware equivalent of putting five blades in a razor.

Edited October 10, 2015 by Alex (log)

[Shalmanese]

Cookware manufacturers have been doing this forever. Presumably, the official line is that the 3 layers of aluminium are slightly different alloys that have different performance characteristics but in reality, the reason is because ignorant cookware purchasers mistakenly assume more ply = better and buy the most ply. Cookware manufacturers don't make their money on informed shoppers who research obsessively and buy the best gear for the lowest price, they make it from people wandering around department stores and picking out the nicest looking set for a wedding registry.

[gfweb]

My sense of the Calphalon brand is that they are decent pans (with some quality control issues) for a usually reasonable price.

[Tri2Cook]

I'm not a materials expert and know nothing about the construction of cookware, I just use it, but I know there are some material where laminates are stronger or more stable than a single piece of the material. Does that apply to metals?

[Norm Matthews]

I haven't tried the 5 ply one but Calphalon in general isn't really great, in my opinion. When Calphalon first came out, I still owned a restaurant and got a small skillet to try out and perhaps get more for the bussiness.  I hated it.  A few years later a friend who works in a kitchen supply store said that brand was the most likely to get returned.  I never got another one until I moved back home to Kansas City 3 1/2 years ago.  My son and (now DIL) had stayed behind to finish the school year at college and kept a non-stick one I used for omelets.  I got a non-stick Calphalon at Marshals to replace it and liked it. It was better than I remembered the first one.  I have replaced it twice because the surface gets marred but I have stuck with the brand. The current one is about a year old. Eggs don't stick when I use a little butter but they do stick when my DIL cooks eggs without any oil.  I tried an All Clad that I didn't like because the handle was hard to hold. It tended to want to twist in my hand and dump the ingredients.  I tried another brand that was well recommended and liked it less that the Calphalon. 

Edited October 10, 2015 by Norm Matthews (log)

[daveb]

Cookware manufacturers don't make their money on informed shoppers ..... they make it from people wandering around department stores and picking out the nicest looking set for a wedding registry.

 

Truer words never spoken.  Retail at a glance.

[dcarch]

I am not sure the technical reasons for doing this:

 

" is made with five layers of metal that deliver exceptionally even heating and precise temperature control. Three layers of aluminum spread the heat evenly across the entire pan, and two stainless steel layers provide a stunning and durable surface that is dishwasher safe and induction capable. "

 

That means three layers of aluminum are bound together. Why binding aluminum to aluminum?

 

dcarch

 

BTW, my car has 14 cup holders. :-)

Edited October 10, 2015 by dcarch (log)

[rotuts]

probably because some one else has a 5-layer item.

 

I have used their original, or very old model non-stick pans

 

the kind you got at BB&B  ( coupon of course ) in two-packs over 10 years ago  8 " and 10 "

 

10 " and 12 "

 

"" intgroductory ""   they are very decent pans

 

models have changes several times

[pbear]

To be clear, I'm not hatin' on Calphalon.  In fact, I have four pieces of tri-ply, which work fine for what they are.  It's just that I happened to notice this new product line yesterday at BB&B and thought, "Oh dear, they've run out of good ideas."

Edited October 10, 2015 by pbear (log)

[paulraphael]

The only thing I can think of (besides pure cynicism) is that to make the bottom thicker than the sides, and it's easier with an additional layer than with a layer of variable thickness. But it doesn't explain why you'd need more than 2 layers of aluminum.

 

I have some old calphalon (from back when it was the Commercial Aluminum Cookware Co.). This stuff is pretty nice, even when it's been beaten nearly beyond recognition. I no longer love anodized aluminum, although find it serviceable enough to keep using. Newer calphalon looks purely like a consumer brand driven by marketing people. I'd only recommend it if it were available for cheap.

Edited October 25, 2015 by paulraphael (log)