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Breakfast Diva

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The past couple of years I've been using Calphalon non stick pans. I like the way they cook, but the bottoms are already in bad shape. Have any of you used the Calphalon pans without the coating? Any other cookware you recommend? I usually use the small fry pan (omelet size), 10" & 12" fry pans.
 

GeorgiaGirl

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Are you talking about wanting to use the Calphalon without the non stick inside? I have the pots and pans with nonstick and 1 small skillet without the nonstick, and that is the very last pan I ever choose to use.....I know they say if you heat it up correctly and oil it right it won't stick, but I have the hardest time with it.
 

Breakfast Diva

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Are you talking about wanting to use the Calphalon without the non stick inside? I have the pots and pans with nonstick and 1 small skillet without the nonstick, and that is the very last pan I ever choose to use.....I know they say if you heat it up correctly and oil it right it won't stick, but I have the hardest time with it..
GeorgiaGirl said:
Are you talking about wanting to use the Calphalon without the non stick inside? I have the pots and pans with nonstick and 1 small skillet without the nonstick, and that is the very last pan I ever choose to use.....I know they say if you heat it up correctly and oil it right it won't stick, but I have the hardest time with it.
Yes, you answered my question perfectly. I'm wondering if the pans without the non-stick really are difficult to cook with. On all the professional cooking shows, you see just the metal pans in the kitchens and I always wonder how they use them without the food sticking!
I'm tired of spending big bucks for non stick pans, use them with rubber or other proper utensils and then still have to replace them after a couple of years.
 

Penelope

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I love my pans without the non-stick coating. All of my pans are non-non-stick. Copper bottoms. I think the key for me, is lower heat than higher heat and no-stick cooking spray. I rarely burn anything in them.
As a confession, I did burn some banana cream, cook and serve pudding last week. However, I was going against my general belief that anything that can be made homemade needs to be homemade. I bought some cook and serve pudding for my son's banana cream pie for his birthday. Turned it on, walked away, forgot about it, burned it, rethought my process, and made him a banana cream pie with homemade custard.
Sorry for the sidetrack
 

swirt

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We have a set of Calphalon One Infused Anodized (infused hard annodized) and love them. They are sort of a non-stick hybrid as the non-stick is infused into the metal rather than a coating that sits on the surface.
You can use metal utensils on them without fear and you can use SOS pads on them to clean them if you need to...it is pretty much not necessary though. The only thing you have to be careful of is if you are a "spoon banger" (to clean off the spoon you bang it on the edge of the pot) and you use a metal spoon you will ding up the edges....once you break yourself of that habit, they work great.
Things rarely stick and if they do it takes no work at all to clean them off (not quite wipe it off with a paper towel like true-non-stick but a swipe or two with the sponge scrubby is all it takes)
Since our kitchen is open we needed the pots to look good as well as perform well. These look great and work great. Have used them both on electric (old stove) and propane (new stove) and the work great. They can also go in the oven, but we hardly ever do that.
The only problem we ever had is that we used one of the pots for steaming vegetables pretty regualarly and it built up some water scale that when I used some scale remover it ate some of the infused coating. Calphalon replaced the pot by mail within 8 days!!!!
Since then we bought a Calphalon Stainless-Steel Saucepan for steaming which works better for steaming anyway do to the glass lid on it. The water scale can be removed from the stainless without worry. Even this pot which is not non-stick in any way, cleans up great when I make a mess of it with some sauce or gooey creation.
Calphalon definitely earned my respect.
 

Breakfast Diva

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We have a set of Calphalon One Infused Anodized (infused hard annodized) and love them. They are sort of a non-stick hybrid as the non-stick is infused into the metal rather than a coating that sits on the surface.
You can use metal utensils on them without fear and you can use SOS pads on them to clean them if you need to...it is pretty much not necessary though. The only thing you have to be careful of is if you are a "spoon banger" (to clean off the spoon you bang it on the edge of the pot) and you use a metal spoon you will ding up the edges....once you break yourself of that habit, they work great.
Things rarely stick and if they do it takes no work at all to clean them off (not quite wipe it off with a paper towel like true-non-stick but a swipe or two with the sponge scrubby is all it takes)
Since our kitchen is open we needed the pots to look good as well as perform well. These look great and work great. Have used them both on electric (old stove) and propane (new stove) and the work great. They can also go in the oven, but we hardly ever do that.
The only problem we ever had is that we used one of the pots for steaming vegetables pretty regualarly and it built up some water scale that when I used some scale remover it ate some of the infused coating. Calphalon replaced the pot by mail within 8 days!!!!
Since then we bought a Calphalon Stainless-Steel Saucepan for steaming which works better for steaming anyway do to the glass lid on it. The water scale can be removed from the stainless without worry. Even this pot which is not non-stick in any way, cleans up great when I make a mess of it with some sauce or gooey creation.
Calphalon definitely earned my respect..
Thanks Swirt. I do really like the way Calphalon cooks. My pans are the non-stick and not the one infused. How long have you been using your pans?
I clicked on the link you provided which went to amazon and the sale price was $599.99 (gulp). I did a quick search on ebay and found the same thing for $329.95. Both have free shipping.
Another reason I like the calphalon pans is that I can make a frittata or another dish where I saute in the pan on the stove top then throw it in the oven to finish it.
 

swirt

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We have a set of Calphalon One Infused Anodized (infused hard annodized) and love them. They are sort of a non-stick hybrid as the non-stick is infused into the metal rather than a coating that sits on the surface.
You can use metal utensils on them without fear and you can use SOS pads on them to clean them if you need to...it is pretty much not necessary though. The only thing you have to be careful of is if you are a "spoon banger" (to clean off the spoon you bang it on the edge of the pot) and you use a metal spoon you will ding up the edges....once you break yourself of that habit, they work great.
Things rarely stick and if they do it takes no work at all to clean them off (not quite wipe it off with a paper towel like true-non-stick but a swipe or two with the sponge scrubby is all it takes)
Since our kitchen is open we needed the pots to look good as well as perform well. These look great and work great. Have used them both on electric (old stove) and propane (new stove) and the work great. They can also go in the oven, but we hardly ever do that.
The only problem we ever had is that we used one of the pots for steaming vegetables pretty regualarly and it built up some water scale that when I used some scale remover it ate some of the infused coating. Calphalon replaced the pot by mail within 8 days!!!!
Since then we bought a Calphalon Stainless-Steel Saucepan for steaming which works better for steaming anyway do to the glass lid on it. The water scale can be removed from the stainless without worry. Even this pot which is not non-stick in any way, cleans up great when I make a mess of it with some sauce or gooey creation.
Calphalon definitely earned my respect..
Thanks Swirt. I do really like the way Calphalon cooks. My pans are the non-stick and not the one infused. How long have you been using your pans?
I clicked on the link you provided which went to amazon and the sale price was $599.99 (gulp). I did a quick search on ebay and found the same thing for $329.95. Both have free shipping.
Another reason I like the calphalon pans is that I can make a frittata or another dish where I saute in the pan on the stove top then throw it in the oven to finish it.
.
Breakfast Diva said:
Thanks Swirt. I do really like the way Calphalon cooks. My pans are the non-stick and not the one infused. How long have you been using your pans?
I clicked on the link you provided which went to amazon and the sale price was $599.99 (gulp). I did a quick search on ebay and found the same thing for $329.95. Both have free shipping.
We've been using ours for seven years now. Yah that first price is higher than we paid for it too. We have a Chef's Outlet at the Prime Outlets near us and we got our set for closer to the second price you found. I just threw in the amazon link so you could see exactly what "line" of Calphalon I was talking about, as they have several variations that sound similar.
 

gillumhouse

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I had my son the chef get me a set of copper pans w/lids -they have stainless insides. Fantastic cooking pans but learned quickly the brass handles get hot - use a hot pad. My poor pans! Each of them - every last one now since a couple months ago I got the last one - has had a turn of "fergitaboudit" doing my cooking. Boiling water with a couple drops of dish soap (being very careful to watch it because the dish soap makes it rise up and be interesting) works wonders at removing whatever WAS in that pan and making it easier to return it to the stainless look. I do not think the copper will ever go to a true copper color again (multiple fergits for some) but they still cook up a storm.
 

cherry64

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Working at Williams-Sonoma for Christmas last year made me really, really want All Clad Cookware. Though it is a bit expensive. I am thinking of working there again this year, just to get the discount.
 
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