Calphalon Commercial Cookware

Q: I take exceptionally good care of my calphalon commercial cookware and I'm quite frustrated by all the stains that seem to accumulate on the exterior bottoms and sides. I've an electric stove that I try and keep clean as well that I use them on. Can anyone tell me where the heck these stains come from and what I can do to clean them off? Thanks!

A: I call it Calphalon nastiness, which terms are pretty much synonymous to me. I long since chunked my Calphalon and bought All Clad. I don't think there's a d_____ thing you can do without running the risk of getting anything other than, gods forbid, pure spring water on the delicate cooking surface of Calphalon, thereby voiding your warranty and otherwise making your life miserable. Soddy, George. With the Calphalon pot that I have, I don't worry about stains, because tomatoes dissolved the anodized gray surface. It's now shiny, bare, aluminum. What a piece of garbage. I bought a 10 piece set of stainless All-Clad still unused in the box. Also have a 9 piece set of the stainless Kitchenaid also unsused in the box. Meanwhile I have no decent cookware to cook with, as I'm unable to decide which to keep, and they are all in their boxes. How crazy is that...lol? Help!!! I'm leaning towards the Kitchenaid as I feel it's better contructed, prettier, has more comfortable handles, and better lids. Also uses 18/10 throughout, to the All-Clad's 18/0 outside. It's just that I'm also taken in by the hype that has All-Clad on all the cooking shows, and as the "in" cookware to use. It's also been around longer. Wish I can get this resolved so I can finally have some cookware to use...lol! Anyone want to help me out here?

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