Product Description

Master meals in minutes! We've adapted the traditional round-bottom wok for easy use on Western ranges, adding a long handle for easy lifting, tossing, and turning, and a flat bottom for stability. The cast stainless-steel handles also stay comfortably cool for stovetop cooking.

Product Details

• Amazon Sales Rank: #21937 in Kitchen & Housewares
• Color: Gray/Anodized
• Brand: Calphalon
• Model: DR165P
• Released on: 2005-03-15
• Dimensions: 7.00 pounds

Features

• 10-inch stir-fry pan with infused anodized technology provides nonstick interior
• Advanced-release polymer penetrates below surface; metal surface sears and releases
• Cast stainless-steel ergonomic handle stays cool for stovetop cooking
• Wash with hot, soapy water and a dishcloth; oven safe to 450 degrees F
• Measures approximately 3 by 10 inches; lifetime warranty

Amazon.com Product Description
Combining unmatched durability and versatility in the kitchen, this 10-inch stir-fry pan promises enduring nonstick performance, flawless food release, and effortless cleanup, inside and out. The pan's interior surface is a proprietary matrix comprising four interlocking nonstick layers, while its exterior surface features an exclusive anodization process that infuses an advanced polymer into the surface of the pan. The result is a remarkable metal cooking surface that sears and releases simultaneously. An adaptation of traditional round-bottom woks, this wok features a flat bottom for stability and ease of use with gas, electric, and ceramic-top stoves. Its long, cast stainless-steel handle stays comfortably cool for stovetop cooking, and its interior and exterior surfaces are stain-resistant. The stir-fry pan is oven safe to 450 degrees F, measures 10 by 3 inches, and is covered by a lifetime warranty.

From the Manufacturer

Infused Anodized Cookware

Calphalon One is revolutionary hybrid cookware that combines the best qualities of traditional metal and nonstick cooking surfaces. Calphalon One lets you sear, sauce, and cook exactly the way you want without sticking, staining, or tough cleanup.

By means of an exclusive, breakthrough anodization process, interior and exterior surfaces of the pans are infused with an advanced release polymer. Unlike nonstick coatings that simply sit on top of metal, this material actually penetrates below the surface, into the pores of the metal. The infused anodized cooking surface offers superb durability and versatility in the kitchen.

Exceptional Searing

Heavy-gauge, highly conductive Calphalon One sears foods quickly and evenly. Meats and poultry brown and develop rich flavor and texture on the cookware's infused anodized surface. Browned bits on the bottom of the pan (called fond) form readily. Calphalon One is ideal for deglazing and making pan sauces.

Extreme Durability

Use any utensils you like--including metal--when cooking with Calphalon One. The infused anodized cooking surface won't scratch or peel. Crafted from heavy-gauge aluminum, Calphalon One withstands high temperatures without warping. Pans feature flared rims for extra strength, too.

Cooking Versatility

Calphalon One is ideal for virtually any kitchen and any cooking technique you can name. It's compatible with gas, electric, and ceramic stovetops and safe for use in both the oven and the broiler.

Easy, Reliable Release

Infused with an advanced release polymer, the Calphalon One cooking surface lets you control when foods release from the bottom of the pan. You'll experience considerably less sticking with Calphalon One than with traditional metal cooking surfaces--and you'll cook with more confidence.

Quick Cleanup

Hot, soapy water and a dishcloth--that's all you need to keep Calphalon One sparkling clean. The infused anodized cooking surface releases foods as easily during cleanup as it does while you cook. To keep your cookware looking new, occasionally clean it with a Scotch Brite pad and Barkeeper's Friend cleanser.

Classic Vessel Shapes

Like the classic French cookware that inspired its shapes, Calphalon One vessels are designed to deliver optimal results with specific cooking techniques. Calphalon One is constructed from heavy-gauge aluminum and features flared rims for protection against wear and tear and to facilitate pouring. Ergonomic handles and contrasting stainless-steel covers bring both greater versatility and beautiful style to the cookware.

Triple-riveted and ergonomically balanced, the contoured handle stays comfortably cool for stovetop cooking. The stainless-steel handles are carefully balanced and proportioned to make cooking with every Calphalon One pan comfortable and convenient.

Resists Stains

Calphalon One cookware offers stain resistance to even the toughest foods. Both interior and exterior surfaces of the cookware are infused anodized to resist staining and make cleanup even easier.

Lifetime Warranty

Calphalon One Infused Anodized cookware is covered by a Lifetime Warranty. Calphalon will repair or replace any item found defective in material or workmanship when put to normal household use and cared for according to instructions. Minor imperfections, surface markings as a result of shipping, and slight color variations are normal. This excludes damage from misuse or abuse, such as improper cleaning, overheating, dishwasher use, use of caustic or other unapproved cleaners, neglect, accident, alteration, fire, theft, or use in commercial establishments.

Before You Cook

Wash your new pan and cover in hot, sudsy water. Rinse and dry. Do not season your pan before using it. To enjoy optimum performance from your Calphalon cookware, keep it scrupulously clean. Any kind of oily residue on your pan can cause foods to stick.

Heat Settings

Use a lower heat setting than you normally would. Calphalon cookware heats and cools more quickly than other cookware because it's made of heavy-gauge aluminum. It's important to use the right heat setting for the cooking method you're using. Experiment to find the right heat settings on your stove.

• High heat for boiling or reducing liquids only.
• Medium to medium-high heat for sautéing, stir-frying, and frying.
• Low heat for warming food, simmering, and preparing delicate sauces.

Stovetop Use

When sautéing, stir-frying, or frying, always preheat the pan at the temperature setting you'll use to cook. Preheating provides maximum control. The pan is properly preheated when the rim is hot to the touch. Do not preheat on high. For cooking techniques such as sautéing, stir-frying, or preparing an omelet, preheat at medium to medium-high.

Oven and Broiler Use

Infused anodized pans can be used in the oven and under the broiler. They are designed to go from a hot broiler to a hot oven and will withstand hot temperatures without warping. Handles will become very hot in the oven or broiler. Always use a potholder or mitt.

Cleaning and Care

Do not clean Calphalon One Infused Anodized cookware in a dishwasher. Dishwasher detergents will damage the surface. Dishwasher use will void your Lifetime Warranty. Hand wash your cookware thoroughly inside and out after every use. Wash with hot, sudsy water and a dishcloth or sponge. To restore your pans to like-new condition, wash with a green Scotch Brite pad and Bar Keeper's Friend. Pay special attention to rinsing when you use Bar Keeper's Friend; without careful rinsing, the cleaner may occasionally leave a powdery soap film.

• Do not use oven cleaners or other caustic cleaning solutions, baking soda, automatic dishwasher detergent, liquid bleach, liquid household cleaners used for walls, floors, porcelain, etc.
  
• Always allow your pan to cool before washing. Submerging a hot pan in water can cause irreparable warping.
  
• For stubborn burnt-on spots, allow your pan to cool, then soak in hot, soapy water for 10 minutes. Burnt-on foods will lift off after soaking.
  
• To restore shine to stainless-steel covers, wash with a dishcloth or sponge and Bar Keeper's Friend.
  
• Because Calphalon One is handcrafted cookware, you may notice subtle variations in the pans' finish. These "character lines" are perfectly normal--a natural result of the manufacturing process.

Customer Reviews

A Good Stir-Fry Pan If You Have the Correct Expectation
If you are reading this review, then you are probably considering a good pan for Asian stir-fry. Before I start, let's make one thing clear: This pan is NOT non-stick. If you are looking for a pure nonstick fry pan, stop now and look elsewhere. I am going to write about pros and cons about this pan, and let you be the judge. Today, we have so many choices: non-stick, carbon steel, cast iron, stainless steel, and now this Infused-Anodized Aluminum. I bought this pan during the promotion period when it was sold at $40.

Non-stick woks simply won't do for proper stir-fry. They are good for beginners or people who need to avoid oil, but you can never achieve proper stir-frying with them because they cannot handle the high heat required in stir-frying. No creditable Chinese restaurant will use a non-stick wok.

You cannot get more authentic Asian stir-fry cooking than a well-seasoned carbon steel wok and they are inexpensive (~$18). This 12 inch Carbon Steel Wok w/ Helper Handle (flat bottom) is my main wok. A well-seasoned carbon steel wok is naturally non-stick and can handle very high temperature. That being said, these woks must be seasoned before its first use and they need to be periodically seasoned after. They can be mildly difficult to maintain and take a certain level of skill and experience to use.

I have not personally used a cast iron wok, but certainly have experience with cast iron skillets and cast iron dutch ovens. A cast iron wok also requires seasoning. It has great heat capacity. However, cast iron cookware are heavy and brittle, heats up slowly, and can literally crack. You will have great difficulty to toss the foods in the air with a cast-iron wok.

Stainless steel woks can handle high temperature and they are practically indestructible. They have great corrosion resistance and do not require seasoning -- nor can it be seasoned. However, meats tend to stick to the cooking surface which prevents proper stir-frying.

Some reviewers had the expectation that the Calphalon One Infused cookware will function like a non-stick cookware and were disappointed when they found out otherwise. This line of cookware is simply stick-resistant, not non-stick. Meats will stick to this cookware, but simply less than stainless steel. Maybe the word "stick-resistant" is confusing, and Calphalon is partially responsible for this confusion, but I don't know what is a better term. Anyway, here is my summary for this stir fry pan:

1) High temperature compatible. It can tolerate much higher heat than typical non-stick cookware. I have repeatedly heated it to the point of oil smoking out of the pan and the pan is fine.

2) Stick-resistant. It is slightly more stick-resistant than stainless steel, but nothing like non-stick. Foods will stick, especially meats. Stuck foods will release themselves as they start to caramelize and brown. In light of this, the Infused-Anodized technology is a more suitable for saute than for Asian stir-fry. This can be a good thing for people who care for taste over ease because this browning process is what gives cooked food a wonderful favor.

3) No cookware seasoning is required, unlike carbon steel and cast iron. You can boil water, cook acidic foods in this cookware without worrying about (1) the seasoning surface (patina) wears off or worse -- (2) rusting.

4) Relatively easy to clean. It is much easier to clean than stainless steel cookware, but tougher than non-stick. Immersing the pan in warm soapy water for 10 minutes will be sufficient to remove most of the food residues. However, instead of simply wash away all the stuck meat bits, you can deglaze the bits to make a nice sauce. This way, you are cleaning and making sauce at the same time. :) For tough stains, use Bar Keepers Friend Cookware Cleanser & Polish: 12 OZ which is recommended by Calphalon.

5) It is somewhat damage resistant and it is advertised that metal utensils can be used. I found this to be false. It is tougher than non-stick, but not nearly as tough as stainless steel. I have used stainless steel utensils and they produce dents and scratches on this cookware, though the nonstick surface seems to be intact thus far. I strongly advise against using any metal utensil on this.

Hopefully this review can help you to decide if this Calphalon Infused-Anodized pan right for you. It is not a perfect stir-fry pan and I personally still prefer a carbon-steel wok, but this Calphalon wok does have some nice features. If I have to summarize this pan, I would say it feels like a cross between a stainless steel pan and a nonstick pan -- includes advantages and disadvantages from both.

great pan!
I like this pan--a lot. The product description is accurate: the pan is a HYBRID, neither stick nor nonstick. Based on the reviews of some others in this forum re: infused anodized pans, I braced myself for a sticky mess at the first stirfry. But to my surprise and delight the food glided off the pan's surface. Maybe it's because I keep surfaces clean (as recommended by the manufacturer)? Or that I always add a fine film of olive oil? Or that I cook on medium heat?

Despite its "stir fry pan" description, the pan's high sides make it suitable for cooking anything that fits within the flat bottom base and that you don't want splattering your stove top. I have cooked stirfries as well as pork chops, steak, tofu, and veggies. The pan is especially nice for browning--something I could never achieve (or achieve well) with a nonstick. Any food that does stick cleans away with a sponge if you soak the pan briefly in water.

I highly recommend this pan and plan to purchase other Calphalon cookware.

Good, not great
Concur with the other reviewers for the most part. The price is hard to beat, and the cooking properties sold me on the line enough to buy the higher-priced 1.5qt saucepan.

My only gripe is specific to this stir-fry pan: the flat bottom is small, so given the shape of the sides and the long, heavy handle, the pan does not sit flat on a ceramic cooktop. I get around this by just propping it up, but it is a serious flaw, particularly since they explicitly claim it's well suited for ceramic cooktops.