CR didn't test this

I'm confused ,I see Calphalon One Infused Anodized then Calphalon One
Infused Anodized NonStick..what if any is the difference,I thought
the
*infused* was the nonstick?

On 2007-02-07, mystr0 > wrote:
> CR didn't test this
>
> I'm confused ,I see Calphalon One Infused Anodized then Calphalon One
> Infused Anodized NonStick..what if any is the difference,I thought
> the
> *infused* was the nonstick?
>

The Infused Anodized is stick-resistant, but not fully non-stick. The
advantage of it over a full non-stick is that it is more durable; you
can use metal utensils. On the non-stick version, they add a surface
layer of Teflon, just like any other non-stick pan out there, which
means it is truly non-stick but you can't use metal utensils and the
surface will wear down over time.

I'll also offer some unsolicited advice, which you are free to igno
Don't get either version, and don't get any other kinds of non-stick
pans either. Well-seasoned or enameled cast iron and properly used
stainless are all stick-resistant enough in my experience, and you
don't need to worry about health concerns related to overheating, or
environmental concerns related to the manufacturing and disposal of
Teflon and related compounds. A ScotchBrite pad, boiling water, or in
the worst cases BarKeeper's Friend will clean up any cooked-on food
with minimal scrubbing. At most, keep one Teflon skillet around for
cooking eggs at low temperature. (I don't even do that anymore.)

--
Randall

"Randall Nortman" > wrote in message
hlink.net...
> On 2007-02-07, mystr0 > wrote:
>> CR didn't test this
>>
>> I'm confused ,I see Calphalon One Infused Anodized then Calphalon One
>> Infused Anodized NonStick..what if any is the difference,I thought
>> the
>> *infused* was the nonstick?
>>
>
> The Infused Anodized is stick-resistant, but not fully non-stick. The
> advantage of it over a full non-stick is that it is more durable; you
> can use metal utensils. On the non-stick version, they add a surface
> layer of Teflon, just like any other non-stick pan out there, which
> means it is truly non-stick but you can't use metal utensils and the
> surface will wear down over time.

Calphalon One Nonstick is *not* coated with Teflon and is more durable than
ordinary teflon-coated nonstick pans. They claim it's something new and
proprietary, and won't tell us what it is, but you *can* use metal utensils
in it.

Sharon

On 2007-02-08, SBarbour > wrote:
> "Randall Nortman" > wrote in message
> hlink.net...
>> On 2007-02-07, mystr0 > wrote:
>>> CR didn't test this
>>>
>>> I'm confused ,I see Calphalon One Infused Anodized then Calphalon One
>>> Infused Anodized NonStick..what if any is the difference,I thought
>>> the
>>> *infused* was the nonstick?
>>>
>>
>> The Infused Anodized is stick-resistant, but not fully non-stick. The
>> advantage of it over a full non-stick is that it is more durable; you
>> can use metal utensils. On the non-stick version, they add a surface
>> layer of Teflon, just like any other non-stick pan out there, which
>> means it is truly non-stick but you can't use metal utensils and the
>> surface will wear down over time.
>
> Calphalon One Nonstick is *not* coated with Teflon and is more durable than
> ordinary teflon-coated nonstick pans. They claim it's something new and
> proprietary, and won't tell us what it is, but you *can* use metal utensils
> in it.

I stand corrected. However, as far as I know (and I am no expert),
all nonstick coatings are in the same chemical family as Teflon
(fluoropolymers), and I believe most or all involve the use of PFOA in
the manufacturing process, which is a long-lived, pervasive, and most
likely toxic/carcinogenic environmental pollutant. Calphalon does
call their proprietary material a polymer, and the fact that they
won't say what it is leads me to believe it's probably a
fluoropolymer, and carries similar health and environmental risks.
They say their nonstick line is oven-safe to 500F, which is a bit
above the temperature at which Teflon degrades and lets off toxic
fumes, so their polymer is at least more temperature-stable. However,
since they are not saying what it's made of, we basically have to take
them at their word that it's safe. (If it's truly a unique material,
they could presumably get a patent on it, and then they could tell us
all about it without fear that another manufacturer would copy it.
But they're not doing that, so I have to wonder what they might be
hiding.)

--
Randall

On Feb 8, 8:59 am, "SBarbour" > wrote:
> Calphalon One Nonstick is *not* coated with Teflon and is more durable than
> ordinary teflon-coated nonstick pans. They claim it's something new and
> proprietary, and won't tell us what it is, but you *can* use metal utensils
> in it.
>
> Sharon


I used my 8" Calphalon One Infused Anodized and experienced
food sticking.. I preheated then added a small
amount of oil as suggested. At this stage I'm not sure
this type of material deserves the premium price I payed compared
to cookware I've purchased in the past..it does seem to be
quite durable though but I'm still experimenting...well see.

On 2/20/07 5:17 PM, in article
, "mystr0"
> wrote:

> On Feb 8, 8:59 am, "SBarbour" > wrote:
>> Calphalon One Nonstick is *not* coated with Teflon and is more durable than
>> ordinary teflon-coated nonstick pans. They claim it's something new and
>> proprietary, and won't tell us what it is, but you *can* use metal utensils
>> in it.
>>
>> Sharon
>
>
> I used my 8" Calphalon One Infused Anodized and experienced
> food sticking.. I preheated then added a small
> amount of oil as suggested. At this stage I'm not sure
> this type of material deserves the premium price I payed compared
> to cookware I've purchased in the past..it does seem to be
> quite durable though but I'm still experimenting...well see.
>
>
It almost sounds like two different version of the Calphalon One is being
talked about. I have one of the non-stick versions that I use strictly for
fish, and have not had a sticking problem. I preheat the pan, but at a
moderate temp, never on high, then I add the butter (I don't like oil when
doing fish). What I occasionally get is the fish may not slide around like
it's on ball bearings and needs a little encouragement with a spatula to
move. Never get stuff actually sticking to the bottom of the pan and
breaking off the fish.
I have many different pieces of Calphalon, both non-stick and commercial
hard anodized (the older stuff). The only time I've gotten food that
actually sticks to the pan and breaks off is using real high heat with the
Commercial Hard-Anodized sauté pan. No problem to clean - while dinner is
being eaten, the pan is soaking on the stove top with water in it. Come
actual washing time, I use a little dishwash soap and a ScotchBrite pad, and
voila - it's clean>
--
de N2MPU Jack
Modeling the NYC/NYNH&H in HO and CP Rail/D&H in N
Proud NRA Life Member