About Calphalon® Products

The goal of Calphalon is to equip the home chef with professional-quality kitchen tools for the ultimate in daily and special occasion cooking. From an everyday sauté pan to a holiday roasting pan, Calphalon stands ready for a lifetime of premium performance and culinary enjoyment.

Calphalon offers an extensive collection of cookware pieces in a variety of high-grade cooking surfaces and exceptional easy-clean styles.

Calphalon® One Infused Anodized

Designed to withstand high temperatures without warping, Calphalon One Infused Anodized is the ideal cookware choice for all your stovetop, oven, and broiler cooking. Combining the top qualities of traditional metal and nonstick surfaces into one revolutionary cooking surface, Calphalon One Infused Anodized delivers superior results when searing, browning, and deglazing foods.

The nonstick coatings of ordinary pans adhere to the top of the metal, but Calphalon One Infused Anodized infuses the interior and exterior surfaces of pans with an advanced release polymer that penetrates into the pores of the heavy-grade aluminum. The infused anodized cooking surface is tremendously durable and versatile and resists stains and acids inside and out.

Calphalon One gives you more control in cooking foods your way. Meats brown with an appealing caramelized texture on the outside, while staying juicy and moist on the inside. Plus, delicate foods lift without tearing apart when you turn them. The Calphalon One Infused Anodized smooth surfaces are tough enough for even metal utensils and conduct heat evenly and quickly across the bottom and up the sides. Features a lifetime warranty.

Calphalon® One Nonstick

Calphalon® One Nonstick is the first cookware that combines infused anodized technology with an innovative nonstick cooking surface. Four interlocking nonstick layers on the inner surface enhance the cookware's durability and exceptional performance. The exterior surface is infused with an advanced polymer that keeps the cookware from staining and sticking. Calphalon One Nonstick promotes healthy, low-fat cooking because little to no added fats are needed. Even the stickiest of foods release flawlessly from Calphalon One Nonstick pans, so clean-up is a breeze. The convenient nonstick cookware is oven-safe to 500ºF and features a lifetime warranty.

See Cookware Comparison Chart as reference.
http://www.calphalon.com/calphalon/consumer/jhtml/cookwareComparison.jhtml

Use and Maintenance

Cooking With Calphalon® One Infused Anodized Cookware

Before initial use, wash new pans and covers in hot, soapy water, then rinse and dry. You do not need to preseason Calphalon cookware.

Heat Settings

Because Calphlon cookware is constructed of heavy-gauge aluminum that heats and cools quickly, use lower heat settings than you would with other cookware. Heat settings can vary with different stoves, so you may need to experiment to find the best heating settings for your cookware.
In general, use:
· Low heat for warming, simmering, and preparing delicate sauces.
· Medium to medium-high heat for frying, stir-frying, and sautéing.
· High heat for boiling and reducing liquids.

The Cool V long handles on Calphalon One Infused Anodized cookware significantly cools handles during cooking, but high cooking temperatures and long cooking times can still cause the handles to get hot.

Cooking Oils and Sprays

For easier food release, only a small amount of butter, oil, or margarine may be needed. To prevent foods from sticking, always allow chilled foods to warm at room temperature about 10 minutes before cooking. Chilled food placed in even stick-resistant pans will stick. When frying, stir-frying, and sautéing foods, properly preheat the pan and oil at the cooking temperature. When the pan's rim feels sufficiently hot, the pan is preheated. Never use high heat to preheat a pan more quickly.

Before adding ingredients to the pan, heat the oil for a minute. When sautéing or searing, use little or no butter or oil. For cooking lighter, use a mister to spray on olive oil or wipe the bottom of the pan with a paper towel lightly dipped in oil. Do not use aerosol cooking sprays with Calphalon One Infused Anodized because they are difficult to remove from cookware.

Cooking Tip: The Butter Test

Utensils

Metal, wood, plastic, or nylon utensils work well with Calphalon One Infused Anodized. Never use sharp instruments or appliances such as electric mixers to whip or cut foods in the cookware.

Oven and Broiler Use

Infused anodized pans are safe for oven and broiler use. The handles will become quite hot during oven or broiler use, so always use a pot holder or mitt to prevent burns.

Cleaning

Never put Calphalon® One Infused Anodized cookware in a dishwasher. Dishwasher detergents will damage the cookware's surface and void your warranty. Thoroughly hand-wash your cookware inside and out after every use. Oily residues on your pan can cause foods to stick. Be sure cookware is cool before submerging in water or the cookware may warp. Use hot, soapy water and a soft dishcloth or sponge. Soak pans with burnt-on foods in hot, soapy water for 10 minutes before regular washing.

To keep stainless-steel covers shining, simply wash with a dishcloth or sponge and chefs Anodized Cookware Cleaner. To restore the cookware to its "brand new look, occasionally wash the cookware with a nylon scrubbing pad and chefs Anodized Cookware Cleaner.

Always avoid using dishwasher detergent, oven cleaners, bleach, baking soda, and household cleaners on Calphalon cookware. Calphalon One cookware is handcrafted, so subtle "character lines on the pan's finish are normal. Sometimes silvery marks can appear on the cookware. These are typically not scratches, but light marks left when softer surfaces rub against the hard-anodized surfaces. The marks are often easily removed with a nylon scouring pad and nonabrasive cleaner.

Lifetime Warranty

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.

Cooking With Calphalon® One Nonstick Cookware

Before initial use, wash new pans and covers in hot, soapy water, then rinse and dry. You do not need to preseason Calphalon cookware. When using your Calphalon One Nonstick pan for the first time, wipe the pan's interior with a light coating of cooking oil.

Heat Settings

Because Calphalon cookware is constructed of heavy-gauge aluminum that heats and cools quickly, use lower heat settings than you would with other cookware. Heat settings can vary with different stoves, so you may need to experiment to find the best heating settings for your cookware. In general, use:

· Low heat for warming, simmering, and preparing delicate sauces.
· Medium to medium-high heat for frying, stir-frying, and sautéing.
· High heat for boiling and reducing liquids.

The Cool V long handles on Calphalon One Nonstick cookware significantly cools handles during cooking, but high cooking temperatures and long cooking times can still cause the handles to get hot.

Adding Butter or Oil

Calphalon One Nonstick cookware does not need cooking oil to help with food release. Add a little oil or butter simply to increase crispness, color, or flavor. To prevent foods from sticking, always allow chilled foods to warm at room temperature about 10 minutes before cooking. Chilled food placed in even stick-resistant pans will stick. Use the "butter test to determine if the pan is hot enough to use.

Cooking Tip: The Butter Test

Preheat the pan sufficiently over medium to medium-high heat. Spread a teaspoon of butter inside the pan. Pan is ready for ingredients when the butter briskly bubbles but does not turn brown or burn. If this happens, the heat is too high. Carefully wipe the burned butter from the pan, lower the heat and start over with new butter. The butter test works well even if butter will not be used in the cooking. Simply wipe out the butter with a paper towel and use no butter or another cooking medium.

Before adding ingredients to the pan, heat any oil for a minute. To limit the amount of cooking oil, use a mister to spray on olive oil or wipe the bottom of the pan with a paper towel lightly dipped in oil. Do not use aerosol cooking sprays with Calphalon One Nonstick because they are difficult to remove from cookware.

Utensils

Only nylon, plastic, or wood utensils should be used with Calphalon One Nonstick. Never use sharp instruments or appliances such as electric mixers to whip or cut foods in the cookware.

Oven and Broiler Use

Calphalon One Nonstick cookware is oven-safe to 500ºF and the glass covers are oven-safe to 450ºF. Do not use nonstick pans under the broiler. The handles will become quite hot during oven use, so to prevent burns, always use a pot holder or mitt.

Cleaning

Never put Calphalon® One Nonstick cookware in a dishwasher. Dishwasher detergents will damage the cookware's surface and void your warranty. Thoroughly hand-wash your cookware inside and out after every use. Oily residues on your pan can cause foods to stick. Be sure cookware is cool before submerging in water or the cookware may warp. Use hot, soapy water and a dishcloth or sponge.

To remove oil build-up on the cookware's interior, use a nylon/polyester scrubbing sponge such as Dobie® and a nonabrasive cleaner. To restore the cookware to its "brand new look, occasionally wash the cookware with a nylon scrubbing pad and chefs Anodized Cookware Cleaner. Clean glass covers using hot, soapy water and a dishcloth or sponge. Always avoid using dishwasher detergent, oven cleaners, bleach, baking soda, and household cleaners on Calphalon cookware.

Calphalon One cookware is handcrafted, so subtle "character lines on the pan's finish are normal. Sometimes silvery marks can appear on the cookware. These are typically not scratches, but light marks left when softer surfaces rub against the hard-anodized surfaces. The marks are often easily removed with a nylon scouring pad and nonabrasive cleaner.

Lifetime Warranty

Calphalon® One Nonstick 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.

Frequently Asked Questions

What is "hard-anodizing and what does it do?
Hard-anodization is an electro-chemical process that hardens aluminum. (Hard-Anodized aluminum is 30 percent harder than stainless-steel.) During hard-anodization, aluminum is submerged in an acid bath, and then subjected to electrical charges. The result is a chemical reaction wherein the surface of the aluminum combines with oxygen to become aluminum oxide. This reaction is also known as oxidation, a process that occurs spontaneously in nature. Hard-anodization is actually controlled, accelerated oxidation.

What does hard-anodizing do?
Hard-anodized surfaces resist abrasion and corrosion. A hard-anodized pan is the most durable pan you can buy. Anodized materials have an extremely long life span. Anodized surfaces do not chip or peel. In fact, anodized aluminum is used to protect satellites from the harsh environment of space, to harden automotive racing parts against friction and heat, as well as for display cases, coolers, and grills for the food industry. An anodized finish is chemically stable. It does not decompose. It is nontoxic.

High heat levels will not damage the anodized finish. Anodized surfaces are heat-resistant to the melting point of aluminum (1,221°F). Most important for cookware, hard-anodizing makes cookware surfaces so ultra-smooth that they become virtually nonporous. Pores in metal cookware are one of the leading reasons why foods stick while cooking. Because hard-anodized aluminum cooking surfaces are virtually nonporous, you have fewer problems with stuck-on foods. The surfaces are stick-resistant. And when you use the suggested simple steps to stick-free cooking, you'll be amazed at how easy and trouble-free cooking can be.

How does Infused Anodized technology work?
Through an exclusive anodization process, interior and exterior surfaces of the cookware are infused with an advanced polymer. The resulting infused anodized surface is ultra-smooth, non-porous and offers unmatched durability and versatility in the kitchen. No need to worry when cooking fish, crepes and other foods that tend to tear when you turn them. The infused anodized surface gives you more control, no matter what you're cooking. Steaks, chops and chicken develop beautiful caramelized texture on the outside, stay moist and juicy on the inside. Sautéed meats, poultry, and vegetables build up rich, even color and luscious flavor as they cook. With Infused Anodized cookware, you get lots of tasty brown bits for deglazing. Use wine, stock, and other flavorful liquids to create luscious reduction sauces, hearty gravies and more.

What is the benefit of the 4-layer nonstick coating on Calphalon One Nonstick?
There are two factors that contribute to a nonstick coating's durability. The first is the strength of the coating it's ability to resist heat, pressure, abrasion, and other stressors. The second factor is the coating's ability to adhere to the underlying metal pan. The lower layers of the Calphalon One Nonstick 4-layer system provide a durable, highly adhesive substrate for subsequent layers. Additional layers contain both release polymers and reinforcing particles. It's this matrix of layers rather than one single layerthat's behind Calphalon One Nonstick's incredible long-term durability.

Why is preheating so important?
First, it saves time. It takes longer for a pan to heat when it's losing heat to the cold food inside it. But more importantly, you'll see better cooking results. If you put food in the pan before it's hot, the food starts cooking at a very low temperature, then at a medium temperature, and finally at the right temperature. It starts cooking by warming up, then steaming, then frying. This tends to toughen your food and draw out its juices. Preheating gets the pan ready to cook the right way before you place food in the pan.

Is Calphalon One cookware compatible with my stove?
Calphalon One is ideal for virtually any kitchen and cooking technique you can name. It's compatible with gas, electric, and ceramic stovetops. An exception is the induction stovetops, which are not compatible with Calphalon One Infused Anodized and Calphalon One Nonstick cookware. Calphalon One Infused Anodized cookware is safe for both ovens and broilers. Calphalon One Nonstick cookware is oven-safe to 500ºF and the glass covers are oven-safe to 450ºF.