 Great value - watch for price fluctuations |
| Review Date: August 7, 2005 |
| Reviewer: Joseph Wyckoff, San Antonio, TX |
| I got this set for what I consider a steal. The price has been fluctuating a bit, and if you hit it at the right time you can get them for an outstanding price. Just like all the other hard annodized cookware I have bought from amazon, I LOVE these pans! I have now converted nearly all of my cookware to this line, and highly reccommend it to anyone who wants to become a better cook. If you read other reviews, people complain about sticking. YES, food does adhere to the pans while cooking, but when it is done, the food releases from the surface. If you burn the food, do like Emeril says, and use the knobs on your stove. It does take some time and patience to rid yourself of the habits of teflon pans, but the food is so much tastier - I have never made better gravy in my life than since I switched cookware. This is a great starter set, and has most of the pans that you'll need. I would say that the average cook could get around 75% of their cooking done with this set. Have some patience, and I am sure you'll be pleased with the results. |
Great deal, great pots/pans!
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| Review Date: July 28, 2005 |
| Reviewer: Steve P. Cotter, Madison, WI USA |
| First, I would like to say to watch the price of these after you buy them - the price varies a lot and you might be able to improve your deal with a refund. Anyway, these are great! They conduct heat much better than any other pot/pan I have used. There is some adjustment if you are used to Teflon - they do stick a bit more. With that said, they don't give you cancer as many now suspect Teflon does, they are oven safe, and you can use metal utensils. A scotch-brite pad is safe to use (according to manufacturer's instructions) and will restore the pans to their new condition with little effort. There are some other tips for minimizing stick included in the instructions. Machine washing is not recommended. Also, remember that since the tops for these pans are metal, they may get very hot and require a potholder for removal. The handles on the pans themselves, however, generally stay cool enough to touch. |
Grab 'Em While You Can
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| Review Date: July 2, 2007 |
| Reviewer: J. S. Green, |
This cookware is not produced any more, and this 9 piece set is great for general cooking. This line was replaced with the "Calphalon One" line; I own a pan of this line, and I prefer the older models. This 9 piece set was the foundation of my entire cookware collection. Some I got at closeout, some on E-bay used.
Food sticks to the pans until it forms a crust, at which time it releases and you can turn it over. This is quite different from nonstick pans. Also, you have to use a bit less heat. If you want food to come out before it is cooked on the bottom, get a non-stick pan instead.
Cleanup is with water only in general, Comet if some stains are dug in. Cooks should become familiar with "deglazing" the pans using wine, which always works great. I use this when I have cooked cheese into the pan, or such events. It is rarely needed.
I use the smallest fry pan every morning to cook eggs, and they work just fine with a bit of light olive oil. You must use some oil to make these pans work - they are different from nonstick pans. However, I love the fact that I can use stainless steel utensils.
The largest pan is great for saute, and I use it for this purpose a lot. Part of the recipe is to use wine for a sauce, which deglazes the pan at the same time, so clean up is a snap for this dish.
When stacking, it is advisable to put a paper towel between pans, since just about the only thing that will take off the Anodized coating is contact with other anodized cookware. |
Amazing performance
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| Review Date: July 13, 2005 |
| Reviewer: Johnner, |
I bought this set because our Calph. nonstick pans were starting to wear. I was leery after reading some online reviews stating that food stuck to the pans and were hard to clean. They are handwash only but that didn't bother me.
I've tried to use the pans as much as possible and I have been amazed at the difference really good cookware can make. They are easy to clean, withstands metal utensils, do not react with acidic foods and heat quickly and evenly. They are even ovenproof.
So far I have not needed anything more than a dishcloth to keep them near-new clean. |
Good pans, but know what you're getting
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| Review Date: January 23, 2009 |
| Reviewer: Foodie, |
These are basically good Calphalon pans. A number of folks have commented on concerns with the pans, and, unfortunately, many simply reflect a lack of understanding of what this cookware is and is not.
1. Yes, they're made in China, and in some cases, that means a slightly thinner metal (this has been in part a response to complaints about pans being too heavy, though.). They still provide great heat transmission and evenness of cooking.
2. No, they are NOT non-stick; they're not supposed to be. So, what to do? Know how to use the pans. Cook your meat and veggies at a slightly lower burner temperature, and use some oil/butter/fat to prevent problems. These pans will give the stuff a great browned crust that is impossible in a non-stick pan. Now, if you're trying to make crepes or omelets, and you're not a trained chef, you should seek out a non-stick pan.
3. Yes, the handles are slightly rough to the touch--it's the style used in their hard-anodized line, and actually give you a better grip on the pan's handle than the smooth and slick handles on the non-stick line. If you don't like the look, that's fine, but it's not a flaw or a lower quality product.
Personally, I am not hugely impressed with the combination of pans in this set. It would be a good add-on to an existing group of pots and pans, but to be honest, I would not recommend this as a first set of cookware, simply because these are not necessarily the most useful combination of pans you could get. It is not likely that someone is giong to want three uncovered skillets in different sizes, but no saute pan, a short saucepan of small size, but no taller or Windsor style ones, a large and a small soup pot/casserole/Dutch oven, but no stockpot. I do have and use all of these pieces at least semi-regularly, but I also cook a lot, and am rather choosy about having the "perfect" pan for the right job.
Also, do note that this line of cookware has been discontinued by Calphalon, so if you are looking to base a larger set of matching cookware around this set, you will likely be disappointed. Personally, I prefer to pick and choose the best from multiple lines of cookware (ie, Dutch/French ovens from Le Creuset, nonstick omelet/crepe pans, a Lodge cast iron skillet for cornbread), so this would not be an issue for me.
I give the set five stars, because it is a great product at a usually excellent price -- this is a real bargain at most prices I've seen posted. But I also encourage potential buyers to know and understand what they are, and are not, getting, so that they can decide if this fits the bill. |
ya gotta read the directions...
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| Review Date: September 19, 2005 |
| Reviewer: Blithe Spirit, Tracy, CA |
| There is a learning curve with this product. You can't cook as if it is Teflon-coated and expect food to slide off the surface. Initially, I, too, found my food stuck, but following the directions -- like having patience and using slightly lower temperatures (so food doesn't burn)-- you'll discover your food develops a wonderful, flavorful crust and indeed will easily come away from the pan. This set replaced my Teflon-coated cookware because in spite of Dupont's claims of safety -- I'm still nervous about PFOA (Perfluorooctanoic acid) contamination. Those dead birds were trying to tell us something... |
Good Buy
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| Review Date: January 18, 2006 |
| Reviewer: Spyce, |
I have other pieces from this line and was thrilled to receive this set as a gift. All I wanted was an All Clad 12" omelet pan but my husband knew I liked Calphalon and thought this was a better choice. So do I! I have always cooked omelets in my nonstick pans and was pleased when I cooked one in the 8" pan and it didn't stick! The only drawback of course is you have to use oil to keep it from sticking so I will probably continue to make omelets in my nonstick pan. However, you can get a really nice sear on a steak and sauté chicken breasts using a minimal amount of oil.
The 12" pan is a dream come true. I fried a batch of coconut shrimp without crowding the pan and they all cooked evenly and quickly. This skillet will come in handy if you have a large family. I only cook for two so it more than meets my needs but it is my favorite pan, and I use it more than the 10" pan. The 2 1/2 quart sauce pan is heavy, and I have used it extensively for making sauces, cooking rice, and deep frying small batches of French fries and zucchini fries. The 7 quart chef's casserole seems to be a little thin around the top compared to the rest of the set but it cooks nicely. I used the 3 quart chef's casserole a couple of times to make small batches of soup.
The omelet pans do not have lids and the stockpot lid does not fit any of them. I think the lid that comes with the saucepan may fit the 8" pan. If you have the 5 quart saute pan or the 8 quart sautier, those lids will fit the 12" skillet. The lid from the 12 quart stockpot will fit the 10" skillet.
This makes a great starter set but if you are not familiar with Calphalon cookware, make sure you read and follow the directions in the use and care guide that comes with the set. It will make all the difference between loving this set and hating it.
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Great Product
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| Review Date: March 12, 2006 |
| Reviewer: Eric J. Visger, |
BLUF: If you follow the instructions you will be pleased with the results.
Pro: I love the fact that it does NOT have a non-stick coating that can come off in your food. They cook very well.
Con: The only problem that I have is that the 3 quart pan's handels get very hot. The others do not have this problem. |
Cooks Like LeCruset Cookware Except Less Expensive and Lighter in Weight
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| Review Date: December 5, 2006 |
| Reviewer: Porktologist, Los Angeles, CA |
This is really outstanding cookware. My kitchen includes a number of pieces from different sources including LeCruset which I like. This cookware has very similar cooking characteristics to LeCruset's porcelan on iron cookware except its much lighter and much less expensive.
Sticking becomes a problem with any cookware and its normally caused by placing a damp protein rich item on a hot piece of cookware which you should avoid. If this happens simply allow the item to cook and a crust will develop which itself in flavorful. Judy Rodgers writes about this technique in her book "Zuni Cafe Cookbook". |
So far so good....if you know how to care for them.
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| Review Date: March 29, 2007 |
| Reviewer: D. A. D., East Coast |
| We bought these pans about a month and a half ago...so far so good. We had noticed that the pans did not look very clean..kinda blotchy after cleaning them. So I reread the instructions for cleaning and also called the 800# to make sure if the instructions were correct. After buying new cookware I did not want to clean them incorrectly. I was told that yes the instructions were correct...you use Comet or Ajax and a Scotchbrite pad to clean them if necessary. Wow what a difference it made on the pans...they look like new inside and out. I am not saying to scrub the heck out of them, but if needed it is okay to clean them that way. I am wondering if the people who have been complaining about the cookware have actually read the pamphlet that came with the set to see how to take care of their new purchase. Also, not stacking the pieces is because the anodized aluminum is very hard and will rub/redeposit on other pieces. The markings from rubbing will also remove if cleaned properly. |
Fond with this set
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| Review Date: May 2, 2007 |
| Reviewer: Seji, |
I have been using these pots/pans almost everyday for the past two years. I cook terrific bacon on the 12 inch pan. Its generous size is perfect for the length of 4 strips of bacon every morning. The 10 inch pan is great for anything, especially 2-4 burger patties.
This set is not non-stick, so it sticks to the pans while cooking, but as soon as the food is fully cooked it releases pretty quickly. With a little help of non-fat cooking spray, I have no problem cooking sunny side up eggs without extra fat every morning on the 8 inch pan.
I don't get much use of the biggest pot (7 quart?) though. It's too big for just the two of us. The other two smaller ones are good enough for soup and sauce. I like making seafood pasta sauce with white wine & fresh clams in shell! (It's nice that the clam shell doesn't bother the surface of the pot.)
I found that cleaning a pan with food stuck on the bottom was tricky at the first time. However, I've learned a lot about cleaning these for 2 years.
All I have to do is let it soak in hot water with a drop of detergent. The food residue releases within 10 minutes no matter how much it's burnt. ;)
I also used Al-Clad stainless steel for a while, it's way more difficult to clean stainless steel than these hard-anodized pans.
Furthermore my pans and pots still look brand new after everyday use for 2 years. I like trying new things, but I'm afraid this set won't let me get new cookware!
P.S. I use the magic sponge cleaner for some hard-to-clean spots, it works really well. :) |
Great quality, great buy
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| Review Date: October 14, 2005 |
| Reviewer: Daniel Rischar, Seattle, WA USA |
I'm just starting out on my own from college and I was looking for a nice set of pots and pans. I have a passion for cooking, so I knew that I wanted a set of quality pans that would last me (and my future family) a lifetime. I've never owned another set of pans (my parents owned a set of non-stick Analon though), so my opinion may be kind of one sided, but I love these pans.
I was originally worried about cleanup since the pans are not non-stick, only hard-annodized, but, if you follow the directions, and deglaze the pan when you get a serious mess, cleanup is actually a breeze.
The pans heat up amazingly fast and have consistent heat across the surface so that food cooks quickly and evenly. Due to their aluminum rather than steel construction, they are also fairly light-weight and the cool-V handles stay cool, even when the pan has been sitting on the stove for a long time (they also allow placement in the oven which can't be done with plastic costed handles).
These pans have been a joy to use and I look for even the smallest reason to use them. I only have a few small complaints. The 12" pan is showing some dull spotting. I'm not sure what caused this, but I think some Comet (reccomended by Calphalon as a cleaner) was left to sit on the metal, possibly causing a reaction. I doubt this is covered by the warranty, although even if it isn't, the pan still looks great and works beautifully.
The only other problem is that it is hard to find the Calphalon Commercial line in brick-and-mortar stores (at least the ones I go to). Stores tend to sell Simply Calphalon or some of the other lines. These tend not to match the commercial ones very well (different handles and lids), so you may have to stick with what is on Amazon (not that it is a bad thing, Amazon is great for products like this and almost always has a MUCH lower price).
In short, I am happy (ecstatic) with my purchase, and I would recommend Calphalon (specifically from Amazon) to anybody who is serious about cooking. |
Food sticks
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| Review Date: October 4, 2007 |
| Reviewer: T-Rex, Home |
I keep reading where people are posting that food sticks in these pans.
If you use them correctly, food won't stick.
Warm pan + cold oil = non stick. I have cooked many things in these pans and had no issues with sticking.
When you are going to sear beef its going to stick to the pan a bit. But if you use the warm pan, cold oil method, it won't stick as firmly to the pan. When the beef is browned properly, it will release and you can flip it over.
This is an incredible set of pans at any price. Almost highway robbery to buy them for $180.00 |
Great pans. Excellent price.
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| Review Date: March 6, 2007 |
| Reviewer: Alpha, West Islip, NY United States |
| I am a professional chef. I've used countless different brands of commercial and home use equipment. I can say that Calphalon is hands down the best brand of cookware in my home. The weight of the pan, the thickness of it, the construction, the lids are all made with quality in mind. Now, I wouldn't dream of bringing my home pans into the restaurant to put into service, but I would love to have this line to use. Regarding the "stick" factor. You must remember to preheat your pans before you put ANYTHING in it. Hot pan, cold fat, food doesn't stick. |
Love this cookware!!!
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| Review Date: January 5, 2007 |
| Reviewer: C. Buchanan, Pearl, Ms |
| People, read the instructions for use!!!!! This is a high quality cookware that does everything it says it does.......IF you use it correctly! Yes, if you get in a hurry and don't use the right types of oil, or try to heat it up too fast, or cook fast......then you will not get the results you are looking for. This is not the proper cookware for you. If you are used to the"teflon" type of non-stick, and that is what you like, then it is not for you. IF you want a high quality, professional type of cookware, and are willing to us it as directed, you will be very happy...... as I am with mine. |
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