9 Pieces + 9 Years = 1 Happy Cookin' Couple
Written: Feb 09 '05
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Pros: Virtually indestructible, high style, holds heat well
Cons: Heavy, expensive (if you pay full retail), gripping can be awkward, must hand-wash
The Bottom Line: This cookware has been great for me, but does have several features that may cause potential buyers to shy away. Make an informed choice!
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| smaihlee's Full Review: Calphalon Professional Hard-Anodized 9-Piece Cookw... |
How it Began
At the time my now-husband and I got engaged, our city’s only mall was being completely renovated. During that time, Belk was the only major department store at which I could register for wedding gifts. The Target, Wal-Mart, and Home Depot registries weren’t available at that point. Believe me, if I could have registered at Home Depot we would still be eating on the avocado green hand-me-down plates.
At the time, Calphalon was one of the only companies offering this type of cookware. It was the up and coming thing, and it was the perfect time for me to get in on a piece of the Dark and Heavy Anodized Aluminum Revolution. I'll have to admit that my shopping and research skills were a bit lacking back in the mid-90’s, so the Calphalon choice was made purely based on the newness and prettiness of it all. The internet wasn’t mainstream at that point and, quite frankly, I used to be very lazy in my decision-making.
On top of having very few options for gift registry, our local Belk only carried two items from my final selection of housewares: china and Calphalon cookware. Always trying to find the positive in situations, I reasoned that this small selection could work to my advantage in making sure I got all the pieces I asked for. Sure, the Calphalon was expensive, but china is boring and I figured at least a few of our guests would want to give an “adventurous” gift. After the wedding bells tolled, I ended up with twenty (20!) full place settings of china and no Calphalon. So much for adventure. It all turned out fine in the end, because I was able to exchange all the extra china for a 9-piece set of Calphalon Hard-Anodized cookware.
Despite how little thought went into choosing this cookware, I have been pleased. In fact, the set has grown over the years to 12 pieces of Calphalon Hard-Anodized cookware + several pieces of non-stick Calphalon bakeware. It's really hard to believe I have been using my Calphalon for almost 9 years now. While this cookware has been a good thing for me, I’ll be the first to admit it might not be for everyone. There are some distinct pros and cons that I will explain in hopes of giving you an objective look at this cookware so that you can decide for yourself.
What’s Inside the Box
The original 9 pc. Set includes:
* 6 qt. Round stock pot w/ lid
* 1 ½ qt. Saucepan w/ lid
* 2 ½ qt. Saucepan w/ lid
* 8” omelette pan
* 10” omelette pan
* Suede leather handle grip
Of course, you’re free to add any “open stock” items you choose after purchasing this starter set. My additional purchases include a 2-cup saucepan (perfect for gravies/sauces), 2 baking sheets, and 2 different sizes of loaf pans. Though Calphalon has introduced many new lines since this line debuted, it’s not of mention on Calphalon’s web site. However, there are definitely some deals to be had on this cookware if you spend a little time researching on the internet. If you decide this is the cookware for you, I would suggest purchasing it online (try to find free shipping, of course) at a web store or even on an auction site.
The “Technology”
Aluminum cookware is known for good conduction, but the “old style” aluminum cookware is thin and does not hold heat well. The now-ubiquitous dark gray Anodized aluminum cookware has the conductive benefits of traditional aluminum but is thick and holds nice, even heat. Though this original Calphalon style was not advertised as being “non stick” (because it isn’t), the properties of its finish make it “stick resistant”.
Form and Function
The body of the cookware has a dark gray, matte finish. It almost reminds me of a tumbled, smooth river stone. It’s the sturdiest stuff I’ve ever handled. In fact, there’s probably nothing that your average person could subject it to that would cause any significant damage. You sure aren’t going to be able to dent the stuff! It’s so sturdy, in fact, that on the few occasions I have dropped a pot or pan on the floor, the cookware always came out ahead. Fortunately for us, there were only two instances of chipped floor tile over the five years we spent in our first home.
The long handles of the cookware have a slightly bumpy texture, presumably for a better grip. The larger saucepans have a long handle as well as a U-shaped “grab handle” on the opposing side. The stock pots have 2 grab handles, one on each side. Whether long or grab-type, the handles are undoubtedly there to stay. Each handle is riveted on the pan in 2-3 places, depending on the size of the pan.
Despite their substance, the handles have caused me the most grief. First of all, they get hot when you cook. Don’t even think about cooking with this type of Calphalon without using a pot holder or mitt or one of Calphalon’s special handle covers. My second beef with the handles is the grip. The texture helps to keep the handle from slipping out of your hand (assuming you hand is dry), but the ergonomics of the handle leaves much to be desired. This becomes even more of an issue when the pan or pot is full of food. The shape of the handle will sometimes force you to cock your wrist out to get a good grip, which can cause some strain in the outer wrist and forearm area.
If you decide to purchase this cookware, I suggest immediately investing in one of the Calphalon rubber handle covers. These covers reduce the rolling problem a little bit by “padding” the handle and giving you a more comfortable grip. The cowhide grip that comes with this set (pictured in the stock photo of this set) can actually make this grip problem more pronounced because the grip tends to be stiff (thus not conforming to the handle shape) and will “roll” around on the handle.
All the sturdiness comes with a trade-off, in that this line of Calphalon cookware is remarkably heavy. If you’re a self-proclaimed weakling, you might want to look at other Calphalon lines or other brands to find something easier to handle. If you like to sling your pots and pans around and pretend to be the Iron Chef, you should consider another line of cookware to spare your arm muscles.
Use and Care
One nice feature about this cookware, unlike coated cookware, is that you can use metal utensils without causing irreversible damage. The cookware surface is scratch-resistant, not scratch-proof, but most minor scratches are not noticeable anyway. I have used metal utensils on many occasions, but I prefer to use coated or plastic utensils, because I truly can’t stand the sound of metal scraping on my pots and pans. Another bonus is the fact that you can put the pieces of this collection in the oven! The cookware components are 100% metal, so you’ll never worry about ruining the handles OR your meal.
Though I have used this cookware on both a natural gas and electric coil range, I don’t feel comfortable saying that either one is better than the other in terms of the cooking experience. Cookware aside, I prefer gas burners over electric coils because it’s easier to control the cooking temperature. I think feelings may also be swayed due to an incident that occurred when I was 3 years old, during which I laid my hand on a range coil that was not glowing red, but was definitely turned on and extremely hot.
What I can say is that this line of Calphalon does not a gourmet kitchen complete. If you’re a serious cook, you would probably consider adding other pieces to suit specific food preparation needs. For example, I decided to purchase a non-stick (coated) omelette pan in another brand. Since I prepare quesadillas and grilled cheese sandwiches on a regular basis, I found that a non-stick pan made both cooking and cleanup much simpler.
Unlike a lot of those newer, coated types of cookware, the Calphalon will often require at least a light seasoning of the pan. You can use just about whatever “lube” you like, but avoid cooking SPRAYS on this line of Calphalon when using high heat. I have used them before and they aren’t a problem in terms of the cooking method or food taste. However, cooking sprays tend to leave a dark, thick, sticky residue behind when used at high cooking temps. If you decide to use sprays at high heat and end up with some of this problem, Dawn has launched a new product (my epinion coming soon!) that, with a quick spray and a few minutes’ penetration, removes the residue with ease.
While I’m on the subject of cleaning, I’ll go ahead and drop another small bomb: you really shouldn’t put this stuff in the dishwasher. That’s not to say that you CANT put this in the dishwasher, but it is not recommended by the manufacturer and you will reduce the effective life and aesthetics of your expensive investment. If you end up with some baked-on food, you have two choices in how to deal with it. Your best bet is to spray a heavy-duty cleaner on the offending spot and wipe it gently with a scrubby pad or plastic scraper after it soaks a while. Another option is to let the residue dry completely, then chip it off with a plastic scraper. Since that involves leaving dirty dishes out and takes considerably longer, I prefer to use the first option. As far as food residue goes, I have dealt with most of the worst types in my Calphalon pots and pans: scalded milk, grits, and spaghetti sauce. Spraying/soaking does the trick every time.
Even though the dishwasher is a no-no, you can soak this cookware in the sink along with your other stuff, using regular dish soap. Calphalon sells a product called Dormond to assist you in caring for your Calphalon. I actually did purchase a tub of this stuff right after I got the cookware. It’s a gray, slightly abrasive paste that you rub on the cookware to help maintain the surface. I have only used it a couple of times, because I have honestly never felt like my Calphalon cookware really needed any extra love.
After nearly 9 years, I can truly say this cookware is not much more worn-looking than it was after the first year of use. Other than some surface scratching and darkening on the inside bottom of some pieces, each piece looks almost as good as it did the day I got it. The inside bottom surface of my 10” Omelette pan is splotched with a light gray color, the direct result of using it in a manner inconsistent with the manufacturer’s recommendations. Long story short, my husband let all the water boil out of a pan in which he was cooking a plastic pouch of food. The plastic melted all over the pan and I thought we’d surely have to throw it away. After much scraping and even a couple go-rounds with a sander, we finally got all the hardened plastic off the surface and continue to use the pan with no adverse effects.
In Summary
In the mid-to-late 90’s, the rugged good looks of hard anodized cookware became somewhat of a status symbol in America’s newly developing “gourmet kitchen culture”. And I’ll admit I was mighty proud to display and use my Calphalon cookware in the gleaming kitchen of my newly renovated house. But as the years wore on, I came to realize that choosing this cookware was a haphazard decision that happened to turn out well. Though we’re in another home now, my Calphalon cookware is still a staple in my kitchen and could possibly end up being the equivalent of “grandma’s cast iron skillet” (should my son so choose to procreate).
While I am personally very pleased with my Calphalon cookware, it does have its drawbacks. I have attempted to be as thorough and straightforward as possible about what I consider to be the good and bad features, for I want readers to be able to make a well-informed decision about this cookware. It's a big investment and something that can make the difference between cooking being a joy or a chore. I am recommending this cookware and giving it a 4-star rating because it works for ME. I’ll let you be the judge of what features are most important to YOU.
Recommended:
Yes
Amount Paid (US$): 350.00
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Epinions.com ID:
smaihlee
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Location: Spartanburg, SC
Reviews written: 18
Trusted by: 3 members
About Me:
Sucker for anything - no more!
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