Calphalon Tri-Ply Copper unites centuries-old culinary tradition with distinctive style. Featuring graceful curves and a stunning combination of expertly finished, tri-bonded metals, this recent collection is as beautifulas it is hardworking. Here, the Everyday Pan is an all-purpose pan, versatile enough for searing, browning or sauteing vegetables and meats. A brushed copper exterior and aluminum inner core combine for superiorconductivity (the best that there is) and precise cooking control for spectacular results. Because of the high conductivity, you'll use lower heat settings, saving energy. Fine-satin, brushed stainless steel interior won'treact to foods and won't tarnish or change colors even when cooking acidic foods like tomato sauce. Other features include flared rims for easy pouring, well-riveted, curved handles that stay cool to the touch duringstovetop use and secure lids that trap steam, heat and flavors. Oven- and broiler-safe. Handwashing is recommended followed by thorough drying to avoid any spots.Customer Review: Amazon rip off 2
Amazon offered a bonus for purchasing Calphalon pots that I never received because the orders were split and they refused to honor it. Next time, I will order directly through the vendor or shop in person for this type of purchase - the vendor did their part efficiently. The pot is well worth the money and I take care to heat and cool it slowly to avoid any possibility of warping.
Customer Review: Truly an Everyday Pan
This is my first official review of anything, ever, I believe. First off: I needed to start a "grown-up" collection of cookware. My collection had consisted entirely of the visions cookware my mother gave me when I moved out on my own over ten years ago and the sad pieces I inherited when I purchased my late grandfather's home from his estate (mostly revereware). I had never purchased anything for myself and discovered I did enjoy cooking (and pretty well if I might humbly add) when I moved out. So for over ten years I have been cooking on very lousy cookware. I managed to get some great pieces at yard sales - mainly Le Creuset. I decided to ask for some good pieces for Christmas last year and did some research on ratings to determine the brand I would try. Two of Calphalon's lines made the top two spots in consumer reports two years ago, so I took a look at them and loved the look of this line. Plus, I had heard for years that copper was the way to go. I received three pieces that Christmas and this was one of them. They hung in my kitchen (after my husband made a special rack for them) for at least 3 months before I got the nerve up to try them out. I thought "I can't wait to try them" when I received them, but once they were hung up I thought "They are too pretty to use and scratch up". I got over that eventually and now find myself constantly reaching for this pan in particular. I use it almost everyday. The size is wonderful. Large. I used a much smaller saute pan almost daily and can't believe the difference. PROS/GENERAL COMMENTS: Let it heat up before adding meats and they will release better. It heats evenly - even on an uneven cook surface that tilts to one side. It browns beautifully. I've never burned anything on it. These pieces have a nice weight to them for cooking but are easy to handle (although I did read another tri-ply copper piece review by a woman with arthritis who had trouble with the weight and handle length.) I like that it can go into the oven so you can brown something nicely then finish it off in the oven as some recipes call for. And you can heat it to 450 degrees. I like the brushed finish as opposed to the mirror finish some other brands use. I think it looks more elegant. It would probably make a half decent wok or stir fry pan in a pinch. It has some depth to it compared to skillets. You are not supposed to use non-stick sprays on this line, and I haven't. Just use a bit of olive oil, it's good for you. It cleans up easily - though the outside does spot up and tarnish quickly. I also soak my in the sink when I'm too lazy to clean up that night - and you aren't supposed to do that with these pans. The tarnish comes off very quickly (if you care) with salt and white vinegar or Never Dull. I just polished mine for the first time today. CONS: The color they tarnish to is an odd yellowy color. Not like better French cookware. You think the pot actually is permanantly discolored, but it's not. I don't think the actual copper content is very high, but they do the job promised. The handles attached to this pan do get hot. The lid does not. It does get scratched, but I don't care about that. CONCLUSION: I like this line. It cooks nicely and cleans up well. I am now in the process of ordering a ton of Calphalon items from Amazon that are priced so low I couldn't resist. Mainly the Commercial Anodized line. I will review those when I get the chance to use them a bit. If you like to cook and don't have the proper tools, do yourself a favor and get some good pans and knives. I used Ginsu steak knives as cooking tools for almost ten years, and "oh the humanity". I almost gave up ever making salads entirely because I dreaded chopping/sawing things.
Some people prefer the durability and looks of stainless, others find Calphalon cookware offers its own special brand of beauty and plenty of perks, as well. Considered by many to be a viable rival to the classic cooking material found in many homes and professional kitchens, Calphalon cookware offers many of the advantages of stainless without some of its disadvantages.
The trademark of Calphalon pots and pans lies in its hard-anodized surface. This electro-chemical process hardens aluminum, actually making it stronger than stainless. The end result is a pan that's beautiful, durable and darn hard to beat.
Here are some commonly asked questions about Calphalon cookware and the anodizing process itself:
What is hard-anodizing?
This process involves taking aluminum and putting it in an acid bath where it undergoes chemical changes. The final product results when aluminum mixes with oxygen to create aluminum oxide. A pan that has undergone this process will typically be about 30 percent hard than steel.
Why consider this process?
Hard-anodized pans are very durable. They do not chip, peel or stain easily. They also offer an interesting visual appearance that's a matte cross between stainless and cast iron.
Will this finish cause problems with food?
No. The end result of this process is a product that is nontoxic, doesn't peel and does not decompose. The only thing that can really damage it is extremely high heat.
What happens with stuck on food?
The reality is Calphalon cookware and other similar products are very difficult to manage to get food stuck on. The fairly nonporous material that results from the chemical process makes sticking difficult to say the least.
How do you clean this type of pot or pan?
Generally all that is necessary to clean this type of cookware is soapy water and a nylon scouring sponge. It can even withstand scouring powder without losing its looks if food is stuck on particularly hard.
Is this type of pan versatile?
In that it can withstand temperatures very well, yes. But, it is not recommended for use in food storage. The fact of the matter is, it is almost never a good idea to use a pot or pan for storing food. Since they aren't air tight, bacteria can grow. Really, it's never recommended that food be stored in a pan.
Is this cookware expensive?
The answer to that is yes and no. The price tag on Calphalon cookware tends to be pretty high, but considering the durability, many feel it is worth every penny. These pans, like stainless, are very difficult to damage or destroy. This means one set can last a lifetime. With this in mind, many people feel a purchase of this type of cookware is an investment, so they expect to pay a bit more on the front end.
Calphalon cookware offers an interesting alternative to stainless. Providing a surface that is stick resistant, a look that is very attractive and durability that is simply hard to match, this type of cookware is fast becoming a popular choice for many cooks and chefs.
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