Hi, All.
I have had a set of the hard-anodized calphalon for about 3 years and I am
terribly disappointed in it. It seems to have remained non-stick only for about
two or three uses! I've cleaned it according to the manufacturer's
recommendations, and it still stuck. I have plenty of good experience with
seasoned cast iron; and I got tired of buying new Silverstone every few months.
Anyone else have similar horror stories or advice?

Keith Vreeland wrote:
>
> Hi, All.
> I have had a set of the hard-anodized calphalon for about 3 years and I am
> terribly disappointed in it. It seems to have remained non-stick only for about
> two or three uses! I've cleaned it according to the manufacturer's
> recommendations, and it still stuck. I have plenty of good experience with
> seasoned cast iron; and I got tired of buying new Silverstone every few months.
> Anyone else have similar horror stories or advice?



The same thing happened with Scanpan skillets I bought
about 10 years ago, except those were NEVER non-stick
from Day One. And those suckers were over $100 apiece.

gloria p

I'm with you...

I have a set of circulon pans that're ok, but I often find myself--after
I use them--delicately scrubbing my frypan in a circular motion to make
sure to get the crusted food out of the circular ridges.

These pans seem rather delicate--not like my cast iron cookware,which
you can bang around, heat to incredibly high temperatures and clean
quickly with steel wool and a little water.







Keith Vreeland wrote:
> Hi, All.
> I have had a set of the hard-anodized calphalon for about 3 years and I am
> terribly disappointed in it. It seems to have remained non-stick only for about
> two or three uses! I've cleaned it according to the manufacturer's
> recommendations, and it still stuck. I have plenty of good experience with
> seasoned cast iron; and I got tired of buying new Silverstone every few months.
> Anyone else have similar horror stories or advice?

(Keith Vreeland) wrote in
:

>Hi, All.
>I have had a set of the hard-anodized calphalon for about 3
>years and I am terribly disappointed in it.
(snip)
>Anyone else have similar horror stories or advice?

I bought a few peices of very expensive non stick a couple yrs
back and I cooked in them, cleaned them, and pampered them
according to manufacture recommendation. The end result?
The were terrible at sticking and the nonstik surface started
going bad within 5 or 6 months.

I swore i would never buy another expensive pan or skillet that
claims non-stick.

I use my 60 year old cast iron without muss or fuss or my
commercial 18/10 stainless remembering hot pan + cold oil = no
stick and also that the temprature controls on the stove go both
ways from High to Low and all points in between.

For those occasions i do need non-stick, about once every 6
months I go to my local generic-Wal-K-whatever-Mart and spend
about 30 bucks on the 3 or 4 pans and skillets i like to have in
non-stick. Like clock work, in about 6 months time they begin to
show signs of breakdown and its back to the store.

BUT, it's much cheaper to spend $60 every year than it is to
spend $200+ every year.

JR Mapes

"Neil Williams" > wrote in
news:%0gpc.27077$bS1.14892@okepread02:

>If you're talking about the anodized calphalon and not the
>non-stick calphalon, they're not marketed as non-stick. I
>think calphalon uses the term "stick resistant". I've found
>them to be somewhat better than straight stainless steel,
>but nowhere near Teflon.
>
>BTW, calphalon offers a couple lines of non-stick Teflon
>with lifetime warranties. I had a 10 year old Teflon 5 qt.
>pot from when they first introduced the Teflon line. Over
>the years the Teflon had gradually worn away in a rather
>subtle way - it didn't flake or peel, it just seemed to
>gradually disappear.
(snip)
>--Neil
>

Of course we all realize where it disapeared to?
I don't think it has long term health risks ingesting that
stuff but still the idea of it still bugs me.

Nice to know they honor thier warranty. So few places do
anymore.

JR Mapes

"Keith Vreeland" > wrote in message
...
> Hi, All.
> I have had a set of the hard-anodized calphalon for about 3 years and I am
> terribly disappointed in it. It seems to have remained non-stick only for
about
> two or three uses! I've cleaned it according to the manufacturer's
> recommendations, and it still stuck. I have plenty of good experience with
> seasoned cast iron; and I got tired of buying new Silverstone every few
months.
> Anyone else have similar horror stories or advice?

If you're talking about the anodized calphalon and not the non-stick
calphalon, they're not marketed as non-stick. I think calphalon uses
the term "stick resistant". I've found them to be somewhat better
than straight stainless steel, but nowhere near Teflon.

BTW, calphalon offers a couple lines of non-stick Teflon with
lifetime warranties. I had a 10 year old Teflon 5 qt. pot from
when they first introduced the Teflon line. Over the years the
Teflon had gradually worn away in a rather subtle way - it didn't
flake or peel, it just seemed to gradually disappear.

Anyway, it sat around in a cabinet for a few years until I recently
went to throw it out. On a whim I visited Calphalon's web site to
see what it said about warranty service. They listed an address but
no phone number so I packed up the old pot and shipped it off to
them with a short note requesting a replacement. My wife was
laughing at me for wasting the cost of shipping, but I figured nothing
ventured nothing gained. Three weeks later a brand new pot
showed up at my door, so they do make good on the lifetime
warranty (much to my surprise).

--Neil

In rec.food.cooking, JRMapes > wrote:

> Of course we all realize where it disapeared to?

It gets into the food, and then sticks to your insides like glue!

In rec.food.cooking, JRMapes > wrote:

> hot pan + cold oil = no stick

Not THIS old canard again...

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

- The Who

I have a set of Calphalon commercial non-stick pans and they are the
best non-stick pans I ever owned. I have a Calpahalon commerial
anodized aluminum pans, and while great pans, they definitely are not
non-stick.

On 14 May 2004 17:25:08 GMT, (Keith Vreeland) wrote:

>Hi, All.
>I have had a set of the hard-anodized calphalon for about 3 years and I am
>terribly disappointed in it. It seems to have remained non-stick only for about
>two or three uses! I've cleaned it according to the manufacturer's
>recommendations, and it still stuck. I have plenty of good experience with
>seasoned cast iron; and I got tired of buying new Silverstone every few months.
>Anyone else have similar horror stories or advice?

"Neil Williams" > wrote in message news:<%0gpc.27077$bS1.14892@okepread02>...
> "Keith Vreeland" > wrote in message
> ...
> > Hi, All.
> > I have had a set of the hard-anodized calphalon for about 3 years and I am
> > terribly disappointed in it. It seems to have remained non-stick only for
> about
> > two or three uses! I've cleaned it according to the manufacturer's
> > recommendations, and it still stuck. I have plenty of good experience with
> > seasoned cast iron; and I got tired of buying new Silverstone every few
> months.
> > Anyone else have similar horror stories or advice?
>
> If you're talking about the anodized calphalon and not the non-stick
> calphalon, they're not marketed as non-stick. I think calphalon uses
> the term "stick resistant". I've found them to be somewhat better
> than straight stainless steel, but nowhere near Teflon.
>
> BTW, calphalon offers a couple lines of non-stick Teflon with
> lifetime warranties. I had a 10 year old Teflon 5 qt. pot from
> when they first introduced the Teflon line. Over the years the
> Teflon had gradually worn away in a rather subtle way - it didn't
> flake or peel, it just seemed to gradually disappear.
>
> Anyway, it sat around in a cabinet for a few years until I recently
> went to throw it out. On a whim I visited Calphalon's web site to
> see what it said about warranty service. They listed an address but
> no phone number so I packed up the old pot and shipped it off to
> them with a short note requesting a replacement. My wife was
> laughing at me for wasting the cost of shipping, but I figured nothing
> ventured nothing gained. Three weeks later a brand new pot
> showed up at my door, so they do make good on the lifetime
> warranty (much to my surprise).
>
> --Neil


You're lucky. I had problems with both an 8in. and 10in. allegedly
non-stick pans from Caphalon. Called the company and then spent three
months playing back and forth between Caphalon Customer Service
(Return them to where you purchased them), and the retailer (Send them
back to Caphalon). I shipped the offending pans to Caphalon, and about
a month later they returned my old pans, with a note saying they
determined that I used cooking spray on them - which I never did.
In the end, I shipped the whole set back to Caphalon - and told them
to throw their own trash away. Now I do my eggs in a commercial black
steel pan - very well seasoned...no problems. When I'm in a hurry, I
use a $3.00 non-stick saute pan I bought from IKEA, 3 years ago. I
use wooden spoons or a silicon spatula, and it makes perfect omelets,
dosen't stick, and with warm, soapy water and a paper towel it cleans
up in a jiffy.


Cheers

On Sat, 15 May 2004 11:49:55 +0000 (UTC), wrote:

>In rec.food.cooking, JRMapes > wrote:
>
>> Of course we all realize where it disapeared to?
>
>It gets into the food, and then sticks to your insides like glue!

but parts of you don't stick!

your pal,
blake