I have a Calphalon saucepan that's been losing its finish on the
inside-bottom. The other day I made things even worse -- I was
reheating some pork ribs in BBQ sauce (think: tomatoes and sugar)
in it, and let it get a little too hot a little too long.

I think I got all of the burnt tomato crap off the pan with a
plastic scraper and a mildly abrasive scratch pad, but of course
now it's really in need of some attention.

The question is, what can I do for it? Any ideas? Thanks!

--
Mark Shaw contact info at homepage --> http://www.panix.com/~mshaw
================================================== ======================
"Grown men are not comfortable explaining why they want to use the sniper
rifle on fictional dogs with speech impediments." -James Lileks

In article >, (Mark Shaw)
writes:

>I have a Calphalon saucepan that's been losing its finish on the
>inside-bottom. The other day I made things even worse -- I was
>reheating some pork ribs in BBQ sauce (think: tomatoes and sugar)
>in it, and let it get a little too hot a little too long.
>
>I think I got all of the burnt tomato crap off the pan with a
>plastic scraper and a mildly abrasive scratch pad, but of course
>now it's really in need of some attention.
>
>The question is, what can I do for it?

A proper burial would be nice... or simply use it as the ordinary aluminum pan
it truly is... anodizing on cookware is simply temporary decor, now it has that
weathered look.


---= BOYCOTT FRENCH--GERMAN (belgium) =---
---= Move UNITED NATIONS To Paris =---
Sheldon
````````````
"Life would be devoid of all meaning were it without tribulation."

PENMART01 wrote:
> In article >, (Mark
> Shaw) writes:
>
>> I have a Calphalon saucepan that's been losing its finish on the
>> inside-bottom. The other day I made things even worse -- I was
>> reheating some pork ribs in BBQ sauce (think: tomatoes and sugar)
>> in it, and let it get a little too hot a little too long.
>>
>> I think I got all of the burnt tomato crap off the pan with a
>> plastic scraper and a mildly abrasive scratch pad, but of course
>> now it's really in need of some attention.
>>
>> The question is, what can I do for it?
>
> A proper burial would be nice... or simply use it as the ordinary
> aluminum pan it truly is... anodizing on cookware is simply temporary
> decor, now it has that weathered look.
>
I despise hard anodized cookware. I remember about 5 years ago when you
accused me of wanting to swipe my brothers Calphalon... yeah, right Then
that year for Christmas I asked for a wok and he got me a hard-anodized
piece of crap stir-fry pan, which I used once and is still in the closet.

Last time I went over there, his Calphalon was in the spare bedroom and he'd
bought a new set of plain aluminium pots & pans from Target.

I love my old Revere Ware!

Jill

(Mark Shaw) wrote in message >...
> I have a Calphalon saucepan that's been losing its finish on the
> inside-bottom. The other day I made things even worse -- I was
> reheating some pork ribs in BBQ sauce (think: tomatoes and sugar)
> in it, and let it get a little too hot a little too long.
>
> I think I got all of the burnt tomato crap off the pan with a
> plastic scraper and a mildly abrasive scratch pad, but of course
> now it's really in need of some attention.
>
> The question is, what can I do for it? Any ideas? Thanks!

Clean it really well and send it in for replacement. It has a
lifetime warranty. If you live in an area with high lime content in
the water, the anodization will wear off over time. I've sent in 3 or
4 pans (purchased in 1984) over the last few years and all were
replaced free of charge. I'm not really careful with mine, and a
couple looked pretty bad. They replaced them anyway. I cleaned
everything with the Dormond cleanser made for Calphalon before I sent
it.
Here's a link with info on where to send it:
http://www.calphalon.com/usecare7.asp

I love my Calphalon and use it multiple times daily.

HTH,
-L.

Dear Reseasoning Calphalon-

I'd suggest you lock yourself in the castle's turret and bemoan your
fait. I can't begin to tell you the number of Calphalon pots and pans
that have turned "Aluminized" on me - meaning, mind you, that the
black finish (and hence their apeal, has vanished.

I'm beyond the "fancy kitchen, fancy this, fancy that, we go out most
nights anyway " trend from the '90's

A well used kitchen will have well used pots and pans.

cheers





(Mark Shaw) wrote in message >...
> I have a Calphalon saucepan that's been losing its finish on the
> inside-bottom. The other day I made things even worse -- I was
> reheating some pork ribs in BBQ sauce (think: tomatoes and sugar)
> in it, and let it get a little too hot a little too long.
>
> I think I got all of the burnt tomato crap off the pan with a
> plastic scraper and a mildly abrasive scratch pad, but of course
> now it's really in need of some attention.
>
> The question is, what can I do for it? Any ideas? Thanks!

mgeost wrote:

> I'm beyond the "fancy kitchen, fancy this, fancy that, we go out most
> nights anyway " trend from the '90's
>
> A well used kitchen will have well used pots and pans.



I've been watching Kitchen Design on HGTV. I started watching to get
ideas on my kitchen remodel.

Tell me, does anyone actually use these kitchens? I can see someone
frying an egg or boiling water to drop in a sack of factory food , but a
smoking hot Wok with spiced meat? Not freaking hardly. Unless these
people have 1000 cfm exhaust hoods there's no way they could do anything
in these kitchens and keep them clean. One goof had a countertop grill,
which was sort of neat (except gas grills suck), but his firewall was
brick. Now how the hell do you keep the brick from getting grease
soaked? How would you clean it?

Then there's those hundreds of immaculately polished copper pots. What
the hells up with that? Polishing would take too much time from cooking
and eating. I'm going to have pots I'm going to have to polish every
time their used??

When I first got married my wife tried keeping the bottoms of my revere
ware polished because it made it so much prettier. Didn't take long for
her to see the futility, and it didn't make anything taste better.


/end rant.

In article > ,
(-L.) wrote:
>Here's a link with info on where to send it:
>http://www.calphalon.com/usecare7.asp

Wow, thanks. I'll check it out.

--
Mark Shaw contact info at homepage --> http://www.panix.com/~mshaw
================================================== ======================
"Find me one moment in the history of the Middle East in which an
Arab had all the rights he has in America today." - James Lileks

On 19 Oct 2003 18:14:41 -0700, (-L.) wrote:

>
> Clean it really well and send it in for replacement. It has a
> lifetime warranty. If you live in an area with high lime content in
> the water, the anodization will wear off over time. I've sent in 3 or
> 4 pans (purchased in 1984) over the last few years and all were
> replaced free of charge. I'm not really careful with mine, and a
> couple looked pretty bad. They replaced them anyway. I cleaned
> everything with the Dormond cleanser made for Calphalon before I sent
> it.
> Here's a link with info on where to send it:
> http://www.calphalon.com/usecare7.asp
>
> I love my Calphalon and use it multiple times daily.
>
I'm fairly careful with my Calphalon (can't say the rest of
the family is though). I've had them for a good 20 years
too, so the coating is thin to nonexistant on the inside.
Frankly, I think they work the same... they just aren't very
pretty anymore.

sf > wrote in message >. ..
> On 19 Oct 2003 18:14:41 -0700, (-L.) wrote:
>
> >
> > Clean it really well and send it in for replacement. It has a
> > lifetime warranty. If you live in an area with high lime content in
> > the water, the anodization will wear off over time. I've sent in 3 or
> > 4 pans (purchased in 1984) over the last few years and all were
> > replaced free of charge. I'm not really careful with mine, and a
> > couple looked pretty bad. They replaced them anyway. I cleaned
> > everything with the Dormond cleanser made for Calphalon before I sent
> > it.
> > Here's a link with info on where to send it:
> > http://www.calphalon.com/usecare7.asp
> >
> > I love my Calphalon and use it multiple times daily.
> >
> I'm fairly careful with my Calphalon (can't say the rest of
> the family is though). I've had them for a good 20 years
> too, so the coating is thin to nonexistant on the inside.
> Frankly, I think they work the same... they just aren't very
> pretty anymore.

At some point, they quit becoming non-stick, and tend to heat up too
fast (uneven heating). At least mine did. That's when I sent them
in. It wasn't very expensive to send them in, and I got brand new
pots, with lids. Since I didn't send in the lids with the old ones, I
now have double lids.

-L.

In rec.food.cooking, Mark Shaw > wrote:

> The question is, what can I do for it? Any ideas? Thanks!

Use a microwave to reheat ribs. And leave the sauce off of them.

HTH.

--
....I'm an air-conditioned gypsy...

- The Who

On 21 Oct 2003 09:59:54 -0700, (-L.) wrote:

> sf > wrote in message >. ..
> > >
> > I'm fairly careful with my Calphalon (can't say the rest of
> > the family is though). I've had them for a good 20 years
> > too, so the coating is thin to nonexistant on the inside.
> > Frankly, I think they work the same... they just aren't very
> > pretty anymore.
>
> At some point, they quit becoming non-stick, and tend to heat up too
> fast (uneven heating). At least mine did.

I only use the saucepans & stock pots, because I never
expected to like using coated aluminum sauté pans (I use
cast iron for that).


> That's when I sent them
> in. It wasn't very expensive to send them in, and I got brand new
> pots, with lids. Since I didn't send in the lids with the old ones, I
> now have double lids.
>
You really *got* replacements for OLD pieces... just because
the coating got thin through normal wear & tear? WOW! I
read the web site and normal wear & tear didn't jump out at
me as a reason for replacement.

Now you're making me seriously consider taking them up on
that lifetime offer!

>You really *got* replacements for OLD pieces... just because
>the coating got thin through normal wear & tear? WOW! I
>read the web site and normal wear & tear didn't jump out at
>me as a reason for replacement.

I have had Calphalon for years and sent 5-6 pots in a variety of sizes back
several years ago. The only cost to me was the cost to ship them back to the
company. Within about 3 weeks I had all new pans. You need to call the company
before you send the pans back. They will (or they did) give me a customer
number to send back with the pans so they had a reference number. They really
do back up their warranty.

Anne

AAC/AAF/AFBV62.0844.AZ
http://www.tckworld.com/opfoot

sf > wrote in message >. ..
> On 21 Oct 2003 09:59:54 -0700, (-L.) wrote:
>
> > sf > wrote in message >. ..
> > > >
> > > I'm fairly careful with my Calphalon (can't say the rest of
> > > the family is though). I've had them for a good 20 years
> > > too, so the coating is thin to nonexistant on the inside.
> > > Frankly, I think they work the same... they just aren't very
> > > pretty anymore.
> >
> > At some point, they quit becoming non-stick, and tend to heat up too
> > fast (uneven heating). At least mine did.
>
> I only use the saucepans & stock pots, because I never
> expected to like using coated aluminum sauté pans (I use
> cast iron for that).
>
>
> > That's when I sent them
> > in. It wasn't very expensive to send them in, and I got brand new
> > pots, with lids. Since I didn't send in the lids with the old ones, I
> > now have double lids.
> >
> You really *got* replacements for OLD pieces... just because
> the coating got thin through normal wear & tear? WOW! I
> read the web site and normal wear & tear didn't jump out at
> me as a reason for replacement.

Yes. The anodization is guaranteed for life. Just describe where and
when you bought the products, where you have lived, what the problem
is (anodization has worn off, and pitting, or whatever), tell them you
use the pots a lot, and they will replace them for free. If you want,
call them and talk to a CS rep - and get a return authorization number
(not necessary, but I think I did so once).

>
> Now you're making me seriously consider taking them up on
> that lifetime offer!


I have sent pots in twice. One was abused with scorching tomato
sauce, but had other problems. They replaced it. They really honor
their guarantee!

-L.

On 22 Oct 2003 11:29:30 -0700, (-L.) wrote:

> sf > wrote in message >. ..
> > On 21 Oct 2003 09:59:54 -0700, (-L.) wrote:
> >
> > > sf > wrote in message >. ..
> > > > >
> > > > I'm fairly careful with my Calphalon
>
> I have sent pots in twice. One was abused with scorching tomato
> sauce, but had other problems. They replaced it. They really honor
> their guarantee!
>
> -L.

All I can say is WOW! I'm going to do it!

sf > wrote in message >. ..
> On 22 Oct 2003 11:29:30 -0700, (-L.) wrote:
>
> > sf > wrote in message >. ..
> > > On 21 Oct 2003 09:59:54 -0700, (-L.) wrote:
> > >
> > > > sf > wrote in message >. ..
> > > > > >
> > > > > I'm fairly careful with my Calphalon
> >
> > I have sent pots in twice. One was abused with scorching tomato
> > sauce, but had other problems. They replaced it. They really honor
> > their guarantee!
> >
> > -L.
>
> All I can say is WOW! I'm going to do it!


Please report back when you get your new pots.

-L.