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Calphalon One


Fat Guy
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Talk about your potstickers! After reading that many professional chefs use Calphalon Proffesional Anodized, I bought a complete set. Shortly I found that anything....everything sticks to this stuff. Guess I forgot that pro chefs have pro dishwashers.

Martinis don't come from vodka and bacon don't come from turkeys!

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You know, I don't understand why Calphalon doesn't deal with that problem by going to a thicker gauge (aluminum is cheap, after all) or some kind of cladding (either internal or external).

Actually, I think Calphalon had it internally clad at one point....it looks like the Commercial Stainless line was internally clad. If you look around in Amazon, there are a bunch of these products still online that are no longer available.

Maybe they discontinued it due to production issues?

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  • 4 months later...

I was looking for a great quality non-stick fry pan to replace the one that finally started to peel after much use. I am not a huge fan of non-stick and the only non-stick I use are small and large fry pans, when needed. Well, I read about Calphalon's new One cookware and thought it would be the answer. It is supposed to be non-stick but without a coating on the surphace but rather in the metal material. It also allows food to brown, etc. I received my pan last week and I'm undecided. Food still seems to stick to the surface pretty well. Although it's a wonderfully beautiful pan (thick, heavy, feels great in my hand) I also have some All-Clad fry pans that I use when not needing non-stick and it seems to fill that same role. It was not cheap, although I did purchase it with a $25 off coupon.

So have any of you out there used this cookware? What do you think?

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I agree that the food still sticks to these pans. They seem to work only about as well as stainless steel when used properly. I also find it is more difficult to keep them clean as is the case with anodized aluminum.

They do look great. I like the finish on the aluminum and the design of the handles, but I suspect it is only a redesigned version of their old anodized aluminum line. If there is some kind of technology involved aside from the super smooth surface, it doesn’t seem to work that well when compared to regular Teflon nonstick.

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What do you think?

In my opinion, I would recommend skipping Calphalon One for now. It sounds like it's little more than their anondized aluminum line all gussied up and that line isn't truly non-stick (as you've discovered).

Try finding their Commercial Non-stick line (which has been discontinued). Here is an eGullet-friendly link to the huge 12" Commercial Non-stick omelet pan on Amazon that is currently on sale:

Big-Ass 12" Commercial Non-Stick Omelet Pan

 

“Peter: Oh my god, Brian, there's a message in my Alphabits. It says, 'Oooooo.'

Brian: Peter, those are Cheerios.”

– From Fox TV’s “Family Guy”

 

Tim Oliver

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Yeah, I saw that.

I actually didn’t buy the Calphalon One; a friend of mine did (over my objection). I’ve cooked on it several times, which forms the basis of my opinion (I also own some of their regular uncoated anodized… it’s warped and irreparably stained).

I’m sure the non-stick is a whole different story. I am a big fan of their recently discontinued anniversary commercial non-stick. Luckily I picked up a couple of extras at $24, which should last me a while.

It’s been said before and should be said again; Non-stick is not forever.

OK. I have to edit this to make some sense.

When I wrote, “I saw that.” I was responding to, “There's now a coated, non-stick version available.”

Edited by fiftydollars (log)
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There's now a coated, non-stick version available.

Okay, now that just doesn't make any sense. Isn't the whole point of their "infused anodized aluminum" deal supposed to be that it's already nonstick?

Calphalon says that "Calphalon One Infused Anodized Nonstick is engineered with four interlocking nonstick layers for superior durability." Sounds an awful lot like the old Calphalon Commercial Nonstick for a whole lot more money to me. Or does it have one more layer of (presumably) PTFE than Calphalon Commercial Nonstick? Here is the product page for Calphalon One Infused Anodized Nonstick.

:hmmm: I still wish they'd do something about the warping.

--

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There's now a coated, non-stick version available.

Okay, now that just doesn't make any sense. Isn't the whole point of their "infused anodized aluminum" deal supposed to be that it's already nonstick?

Calphalon says that "Calphalon One Infused Anodized Nonstick is engineered with four interlocking nonstick layers for superior durability." Sounds an awful lot like the old Calphalon Commercial Nonstick for a whole lot more money to me. Or does it have one more layer of (presumably) PTFE than Calphalon Commercial Nonstick? Here is the product page for Calphalon One Infused Anodized Nonstick.

:hmmm: I still wish they'd do something about the warping.

I think that the coated non-stick is an admission of defeat. They have always claimed that anodized aluminum, when perfectly clean, is practically non-stick. This is obviously not true and it is also not true for their “infused” calphalon one.

I also agree that they should fix the warping and I need to send back the single uncoated calphalon pan I have for a replacement as you have often encouraged.

I do notice that the non-stick doesn’t warp as much. This is probably because I cook somewhat differently on it (lower heat, etc…) and less often.

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I purchased a Calphalon One chefs pan to play with. While I am still concerned that it will eventually warp, it is pretty decent non stick.

Is it as good as a real Teflon pan, nope. But it is reasonably good when compared against SS. I was able to get a decent sear without issues and it cleaned nicely.

Never trust a skinny chef

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Yep, looks like the new nonstick coated C1 is like their old Calphalon Commercial, except the OUTside is stick resistant too. No metal utensils on this one.

I was pretty baffled that they came out with this line, and I also agree with fiftydollars' assessment that this is an admission of defeat. Wasn't the whole point of Calphalon One that it was a permanent, non-coated surface that won't wear off?

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What I don't understand is how they can do all of the R&D, invest in the manufacturing process, all of the marketing hoopla, without establishing that it really works. The mind boggles. :blink:

Linda LaRose aka "fifi"

"Having spent most of my life searching for truth in the excitement of science, I am now in search of the perfectly seared foie gras without any sweet glop." Linda LaRose

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[Calphalon has] always claimed that anodized aluminum, when perfectly clean, is practically non-stick.

Right. Not only is this a complete crock in practice, but it's also the case that anodized aluminum is one of the most difficult materials to keep perfectly clean.

--

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My beloved old Magnalite anodized aluminum was porous, and came with instructions for seasoning, inside and out, much like cast iron. I bought it because, back in the day, Consumer Reports rated it above Calphalon in evenness of heat conduction, and All-Clad was still just a gleam in some marketer's eye.

My only piece of Calphalon, besides the three bargain Commercial non-stick skillets, is the Commercial 2.5 quart low saucepan, purchased for $18. The side walls are about 3/8" thick, it weighs a ton, and it has yet to warp. I gather this to be an exception.

"To Serve Man"

-- Favorite Twilight Zone cookbook

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What about the Teflon - dead canary - inhalation / ingestion of carcinogenic vapour issue?

There has been extensive discussion and debate in this thread on Teflon Health and Safety. I'm sure there is more to say on the subject, however, and invite anyone so inclined to further the discussion in the Teflon thread.

--

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My only piece of Calphalon, besides the three bargain Commercial non-stick skillets, is the Commercial 2.5 quart low saucepan, purchased for $18. The side walls are about 3/8" thick, it weighs a ton, and it has yet to warp. I gather this to be an exception.

The lack of warping is not all that much of a surprise, since the diameter of the pan is only 8.375 inches in diameter and stability is provided by the sides which, at 3 inches, are quite tall in proportion to the diameter (35%). One is also not likely to fire a small saucepan to high heat as one would with a saute or fry pan. It's the large diameter/low sided/high heat Calphalon pans that most commonly exhibit this defect. That said, I used to have a large Calphalon sauce pan we used to pop popcorn in, and the bottom did eventually warp.

--

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