Calphalon One Nonstick Chef's Skillet Reviews

Calphalon One Nonstick Chef's Skillet

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Best non-stick technology combined with great cookware technology

Mar 13, 2006 (Updated Mar 13, 2006)
Review by  
Rated a Very Helpful Review

Pros:Best non-stick coating, extremely durable, perfectly balanced, easy to clean

Cons:High price, a little heavy

The Bottom Line: Great pan for cooking basic foods such as stir fry, eggs etc. where a nonstick surface is desired.


Calphalon One has two different series of cookware, the Non-stick type which comes in a blueish box, and the infused-hard anodized type that comes in a tan colored box. The Non stick version of Calphalon One has a quadruple layer technology that incorporates very durable metals into it's non-stick medium such as titanium. This makes the nonstick surface very durable, and isn't easily damaged. The Nonstick layer also acts as an insulation so fry pans with conventional nonstick coatings don't brown the food very well. However the Calphalon one nonstick layer contains the metal composites so the heat to conducts more rapidly than other nonstick fry pans... allowing this product to brown foods nicely, tho not to the extent that of the infused-anodized type.

This skillet has quite a heft to it, so people with weak wrists or arms won't be able to use this pan very easily. But the heft means that the pan will distribute heat very evenly, leaving no hot spots or cold spots in the pan, cooking anything evenly. The heft and the thickness of the pan also means that this pan will hold in heat very well, which is very desirable when you go to deglaze the pan. Deglazing most nonstick fry pans doesn't produce a rich fond, because the juices don't brown very well, but this fry pan isn't like most nonsticks. The rate of browning and the richness of the fond is almost the same as the plain tri-ply stainless steel pans, and without the tough cleanup afterwards.

Cooking with this pan is very easy, and you need very little oil. I don't recommend using spray oil however as that may leave a residue that can cause foods to stick and diminish the performance of the nonstick surface. The balance of this pan is just about right, and makes flipping things easy and effortless... almost feels like the pans doing all the hard work. The handle stays very cool thanks to the unique design and metal composition. Tho cooking meats and other foods where high level of browning is desired should be reserved for infused hard-anodized pans w/o a nonstick interior, or stainless steel pans... this non stick pan works wonderful with everything else where browning isn't the main concern, such as eggs, stir fry, chow mein noodles etc. But because this pan browns more than other nonsticks, you'll get the benefit of the browning and the nonstick performance at the same time.

The durability of the exterior of the pan is excellent, and that is to be expected of hard-anodized aluminum surfaces. Thus according to scientific tests the hard-anodized surface is twice has hard as stainless and retains all the heat-conducting capability of aluminum. I have tested the scratch resistance of the exterior of the pan with an old stainless steel knife, and what seemed to be a scratch is actually the metal from the knife being transferred on to the surface like pencil on paper. The mark made by the knife was easily removed with a green scotch brite pad, and there was no indentation or grooving from the knife, confirming the scratch resistance of the exterior of the pan.

The interior of the pan is a different story. Despite the reinforcements from titanium and other metals, the nonstick interior is not metal safe. Metal utensils can be used with care, but a slip of the finger can cause the surface to scratch. But even after several scratches to the surface of the pan, the nonstick capability of the coating does not diminish, reaffirming the amazing technology behind this nonstick surface.

Cleaning the pan is a breeze. For the interior of the pan, all you need is warm soapy water and a soft sponge and even the stickiest of the messes come off like a dream. The exterior of the pan is infused-hard anodized, so clean up is easier than conventional hard anodized but not as easy as nonstick. But even for the exterior a good soaking can remove stuck cheese, gunk, etc. For burned on grease and gunk, a green scotch brite pad on the outside works wonders. Don't use the green scotch brite on the interior however, the nonstick coating will get damaged. Other products for the exterior you can use are the non-chlorinated powder cleaners like barkeeper's friend, softscrub etc. Also this pan is NOT dishwasher safe. Putting this pan in the dishwasher will damage the hard anodized exterior of the pan

Because the nonstick interior can be damaged clacking or contacting other metal surfaces, I recommend hanging this pan or wherever the pan interior surface does not clack against other metal surfaces.


Recommend this product? Yes


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