Calphalon Non-stick Cookware

Q: Has anyone out there had any experience with Calphalon Cookware? We have a "non-stick" Calphalon frying pan - our second. The first deteriorated (not because of misuse) and no longer was "non-stick". Because it had a lifetime guarantee, we took it back and were given an identical frying pan. Now, it too is beginning to deteriorate. I'm sure we're not doing anything wrong - we treat it like gold. Are there any other stories out there? These pans are pricey.

A: I have sold Calphalon(R) Cookware for 7 years and am convinced it is the best made. We are constantly conducting tests of new product introductions and I have never seen a pan that performs better. I believe that the reason for this is that the nonstick surface is applied halfway through the anodization process and the surface of the pan is not porous as with stainless steel or traditional aluminum. I have had customers who are more happy with other brands too, and that is just fine. I would rather have people own what they want then what I like. Perhaps this will help; in developing non-stick cookware, the Commercial Aluminum Cookware Corporation (Manufacturers of Calphalon(R))considered many surfaces and noted that some surfaces were very stick-resistant and wore off quickly. Other surfaces were very durable but almost seemed to be like normal cookware. They chose a surface midway between durable and slick and enhanced it with their anodization. The pan has received many awards for this combination of durability and slickness and most people regard it as the best available. Other pans that did well in our testing were Commercial weight and standard weight Circulon (Meyer Cookware Corporation), Anolon (Meyer Cookware Corporation), Le Creuset with Castoflon (Schiller and Asmus import it), and Sitram Non-Stick. If you have any other questions, just write.

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