Calphalon One Infused Anodized 12-Inch Fry Pan

 (17 customer reviews)

In response to the "chef" who has praised this product though the disparagement of the other reviewers and amateur cooks. As a former professional chef, cookware retailer, and loyal Calphalon user for the past 20 years, I would like to say that I have rated this product only 3 stars due to the fact that Calphalon has grossly oversold this pan's capabilities. As you can imagine I have quite an assortment of pans ranging from French copper, steel, cast iron, and of course anodized aluminum non-stick. This pan is expensive and does not come through on the promises that Calphalon has made to the buyers. It doesn't offer me enough advantages to warrant its usurping the place of copper-used where temp control and browning are important, cast iron-for high heat,or the traditional non-stick-used for just about everything else.I have used Calphalon non-stick for the past 15 years as it is heavier gauge aluminum and the non-stick takes more abuse and doesn't degrade under...Read more

I admit, I have been avoiding Calphalon One products for some time. Some due to the questionable reviews I have read on Amazon and other sites, but mostly because I have made a *significant* investment in the earlier Calphalon Professional and Commercial lines and could not deal with the thought that my cookware might be somehow obsolete. But I finally tried it and...much to my horror...it worked as advertised.

What's the buyer needs to understand is that the infused aluminum does not cook like Teflon. It actually cooks more like decently seasoned cast iron...meaning food sticks briefly at first but quickly releases once it browns and the pan promotes fond development for sauces and gravies. That means you need to follow traditional cookware rules...preheat the pan dry and add your grease or oil right before you add the ingredients. That's right, you cannot cook fat free with this cookware, but you don't need a lot either; I use just a non-aerosol oil spray. Remember...Read more

For years I've used the Calphalon commercial non-stick pans. They get hard use in my kitchen, but perform amazingly well. Clean up time, no matter what I've cooked, is practically non-existent. The only problem is that they need to be replaced every couple of years, as the coating begins to scratch and peel, even with very good care. So I thought the Calphalon One would be the answer. It's not. It is a nice pan, well balanced, well made, etc etc. However, the non-stick surface does not perform anywhere near that of the commercial non-stick. Food sticks and stains pretty easily, and I've found I had to use quite a bit of oil to get good results. Not at all what I wanted, and too expensive to throw away! I'm going to stock up on the commercial non-stick while I still can.