Calphalon problems?

Keith Vreeland said:

Hi, All. I have had a set of the hard-anodized calphalon
for about 3 years and I am terribly disappointed in it. It
seems to have remained non-stick only for about two or
three uses! I've cleaned it according to the
manufacturer's recommendations, and it still stuck. I have
plenty of good experience with seasoned cast iron; and I
got tired of buying new Silverstone every few months.
Anyone else have similar horror stories or advice?

The same thing happened with Scanpan skillets I bought about
10 years ago, except those were NEVER non-stick from Day
One. And those suckers were over $100 apiece.

gloria p

I'm with you...

I have a set of circulon pans that're ok, but I often find
myself--after I use them--delicately scrubbing my frypan in
a circular motion to make sure to get the crusted food out
of the circular ridges.

These pans seem rather delicate--not like my cast iron
cookware,which you can bang around, heat to incredibly
high temperatures and clean quickly with steel wool and a
little water.

Keith Vreeland said:

Hi, All. I have had a set of the hard-anodized calphalon
for about 3 years and I am terribly disappointed in it. It
seems to have remained non-stick only for about two or
three uses! I've cleaned it according to the
manufacturer's recommendations, and it still stuck. I have
plenty of good experience with seasoned cast iron; and I
got tired of buying new Silverstone every few months.
Anyone else have similar horror stories or advice?

[email hidden] (Keith Vreeland) wrote in
:"]news:[email hidden]:

Quoted message said:

Hi, All. I have had a set of the hard-anodized calphalon
for about 3 years and I am terribly disappointed in it.

(snip)

Quoted message said:

Anyone else have similar horror stories or advice?

I bought a few peices of very expensive non stick a couple
yrs back and I cooked in them, cleaned them, and pampered
them according to manufacture recommendation. The end
result? The were terrible at sticking and the nonstik
surface started going bad within 5 or 6 months.

I swore i would never buy another expensive pan or skillet
that claims non-stick.

I use my 60 year old cast iron without muss or fuss or my
commercial 18/10 stainless remembering hot pan + cold oil =
no stick and also that the temprature controls on the stove
go both ways from High to Low and all points in between.

For those occasions i do need non-stick, about once every 6
months I go to my local generic-Wal-K-whatever-Mart and
spend about 30 bucks on the 3 or 4 pans and skillets i like
to have in non-stick. Like clock work, in about 6 months
time they begin to show signs of breakdown and its back to
the store.

BUT, it's much cheaper to spend $60 every year than it is to
spend $200+ every year.

JR Mapes

"Keith Vreeland" <[email hidden]> wrote in message
"]news:[email hidden]...

Quoted message said:

Hi, All. I have had a set of the hard-anodized calphalon
for about 3 years and I am terribly disappointed in it. It
seems to have remained non-stick only for

about

Quoted message said:

two or three uses! I've cleaned it according to the
manufacturer's recommendations, and it still stuck. I have
plenty of good experience with seasoned cast iron; and I
got tired of buying new Silverstone every few

months.

Quoted message said:

Anyone else have similar horror stories or advice?

If you're talking about the anodized calphalon and not the
non-stick calphalon, they're not marketed as non-stick. I
think calphalon uses the term "stick resistant". I've found
them to be somewhat better than straight stainless steel,
but nowhere near Teflon.

BTW, calphalon offers a couple lines of non-stick Teflon
with lifetime warranties. I had a 10 year old Teflon 5 qt.
pot from when they first introduced the Teflon line. Over
the years the Teflon had gradually worn away in a rather
subtle way - it didn't flake or peel, it just seemed to
gradually disappear.

Anyway, it sat around in a cabinet for a few years until I
recently went to throw it out. On a whim I visited
Calphalon's web site to see what it said about warranty
service. They listed an address but no phone number so I
packed up the old pot and shipped it off to them with a
short note requesting a replacement. My wife was laughing at
me for wasting the cost of shipping, but I figured nothing
ventured nothing gained. Three weeks later a brand new pot
showed up at my door, so they do make good on the lifetime
warranty (much to my surprise).

--Neil

I have a set of Calphalon commercial non-stick pans and they
are the best non-stick pans I ever owned. I have a
Calpahalon commerial anodized aluminum pans, and while great
pans, they definitely are not non-stick.

On 14 May 2004 17:25:08 GMT, [email hidden] (Keith

Vreeland) said:

Hi, All. I have had a set of the hard-anodized calphalon
for about 3 years and I am terribly disappointed in it. It
seems to have remained non-stick only for about two or
three uses! I've cleaned it according to the manufacturer's
recommendations, and it still stuck. I have plenty of good
experience with seasoned cast iron; and I got tired of
buying new Silverstone every few months. Anyone else have
similar horror stories or advice?

"Neil Williams" <[email hidden]> wrote in
news:%0gpc.27077$bS1.14892@okepread02:

Quoted message said:

If you're talking about the anodized calphalon and not the
non-stick calphalon, they're not marketed as non-stick. I
think calphalon uses the term "stick resistant". I've found
them to be somewhat better than straight stainless steel,
but nowhere near Teflon.

BTW, calphalon offers a couple lines of non-stick Teflon
with lifetime warranties. I had a 10 year old Teflon 5 qt.
pot from when they first introduced the Teflon line. Over
the years the Teflon had gradually worn away in a rather
subtle way - it didn't flake or peel, it just seemed to
gradually disappear.

(snip)

Quoted message said:

--Neil

Of course we all realize where it disapeared to? I don't
think it has long term health risks ingesting that stuff but
still the idea of it still bugs me.

Nice to know they honor thier warranty. So few places
do anymore.

JR Mapes

In rec.food.cooking said:

hot pan + cold oil = no stick

Not THIS old canard again...

--
...I'm an air-conditioned gypsy...

- The Who

In rec.food.cooking said:

Of course we all realize where it disapeared to?

It gets into the food, and then sticks to your insides
like glue!

"Neil Williams" <[email hidden]> wrote in message news:<%0gpc.27077$bS1.14892@okepread02>...

Quoted message said:

"Keith Vreeland" <[email hidden]> wrote in message news:20040514132508.12081.00001242@mb-
m04.aol.com...

Quoted message said:

Hi, All. I have had a set of the hard-anodized calphalon
for about 3 years and I am terribly disappointed in it.
It seems to have remained non-stick only for

about

Quoted message said:

two or three uses! I've cleaned it according to the
manufacturer's recommendations, and it still stuck. I
have plenty of good experience with seasoned cast iron;
and I got tired of buying new Silverstone every few

months.

Quoted message said:

Anyone else have similar horror stories or advice?

If you're talking about the anodized calphalon and not the
non-stick calphalon, they're not marketed as non-stick. I
think calphalon uses the term "stick resistant". I've
found them to be somewhat better than straight stainless
steel, but nowhere near Teflon.

BTW, calphalon offers a couple lines of non-stick Teflon
with lifetime warranties. I had a 10 year old Teflon 5 qt.
pot from when they first introduced the Teflon line. Over
the years the Teflon had gradually worn away in a rather
subtle way - it didn't flake or peel, it just seemed to
gradually disappear.

Anyway, it sat around in a cabinet for a few years until I
recently went to throw it out. On a whim I visited
Calphalon's web site to see what it said about warranty
service. They listed an address but no phone number so I
packed up the old pot and shipped it off to them with a
short note requesting a replacement. My wife was laughing
at me for wasting the cost of shipping, but I figured
nothing ventured nothing gained. Three weeks later a brand
new pot showed up at my door, so they do make good on the
lifetime warranty (much to my surprise).

--Neil

You're lucky. I had problems with both an 8in. and 10in.
allegedly non-stick pans from Caphalon. Called the company
and then spent three months playing back and forth between
Caphalon Customer Service (Return them to where you
purchased them), and the retailer (Send them back to
Caphalon). I shipped the offending pans to Caphalon, and
about a month later they returned my old pans, with a note
saying they determined that I used cooking spray on them -
which I never did. In the end, I shipped the whole set back
to Caphalon - and told them to throw their own trash away.
Now I do my eggs in a commercial black steel pan - very well
seasoned...no problems. When I'm in a hurry, I use a $3.00
non-stick saute pan I bought from IKEA, 3 years ago. I use
wooden spoons or a silicon spatula, and it makes perfect
omelets, dosen't stick, and with warm, soapy water and a
paper towel it cleans up in a jiffy.

Cheers

Quoted message said:

In rec.food.cooking, JRMapes <[email hidden]>

Quoted message said:

Of course we all realize where it disapeared to?

It gets into the food, and then sticks to your insides
like glue!

but parts of you don't stick!

your pal, blake