Product Description

This exciting hybrid combines qualities of both traditional metal and non-stick cooking surfaces. Now not only can you brown, sear, and reduce sauces as the recipe intended, but you can also breathe a sigh of relief as you won't have a battle removing food and stains from the pan following use. How did this happen you ask? CALPHALON ONE INFUSED ANODIZED is manufactured with a revolutionary anodization process. Both interior and exterior surfaces are infused with an advanced release polymer which actually penetrates below the surface of the metal, into its very pores, offering superb durability and versatility. The intrinsic properties of aluminum ensure fast and even heating, as you've come to expect from Calphalon. If you're looking to invest in a new set of cookware, do consider this collection. Useful pieces, superb features, and the value of set pricing make it a standout.

Product Details

• Amazon Sales Rank: #228078 in Kitchen & Housewares
• Color: charcoal gray
• Brand: Calphalon
• Model: DR3A
• Released on: 2004-01-20
• Dimensions: 7.40" h x 19.80" w x 22.80" l,

Features

• Set includes 3-quart saute with stainless-steel lid, 10-inch fry pan, instructional DVD
• Advanced release polymer penetrates pores of metal so that food sears and releases easily
• Stain resistant; compatible with gas, electric, ceramic stovetops; safe in oven and broiler
• Stainless-steel lids; ergonomic handles stay cool; safe with metal, wood, and plastic utensils
• Saute measures 9-3/4-by-2-9/16 inches; fry pan measures 10-by-1-3/16 inches; lifetime warranty; made in USA

Customer Reviews

Not satisfied
I have Calphalon pans and I hardly ever use them because you have to be so careful how you cook. The heat has to be just right, you can't use spray on oils such as Pam, food sticks if you put the food in while it is cold, if the heat isn't just right food sticks too. Very frustrating for me. I LOVE to cook, but I regret buying these pans!

If you liked hard anodized, you'll like Calphalon One, too
My, this is expensive. And most definitely, it is NOT nonstick cookware. (Calphalon should not imply that, for eggs and cheesy, sticky things, it replaces your good nonstick pan.) But, this is excellent cookware: thick metal that heats up fast, with no hot spots. Good handles, nice lids. Handsome. Cleanup is not effortless, as with nonstick, but is not especially difficult.

Top of the heap, unless you buy copper.

BEST INVENTION TO HIT COOKWARE TO DATE
This is the best invention in cookware yet. I am a professional chef. These are too expensive to use in a professional kitchen, but perfect for home use. They are REALLY non-stick and stick pans. Their design is to give you the searing/browning/carmelization needed and wanted to give you the best tasting meats and vegetables. The "stuck-on Fond or bits" on the bottom of the pan as then used to make your sauce for the food you just cooked in the pan.

If you try to remove or move the food to soon, yes it will stick and will rip or tear your food item. Also the pan must be hot enough. and if you add very cold food to a hot pan, and try to move it to soon, it will stick and rip.

Plain non-stick pans WILL NOT give you the browning effect you are looking for when cooking meats, chickens, fish, and vegetables.

Clean up is a snap.

I have almost the complete set of Calphalon One pans at home and I DO NOT WORK for the company.

Expensive, YES, worth every penny, YES. You get what you pay for with kitchen ware. Taken care of these pans will last for many many many years.
Buy cheap pans, and you will be throwing them out, and buying more a waste of money.