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April 16, 2009 / merlisser

Calphalon deal and question

Calphalon Commercial Hard-Anodized 12-Inch Everyday Pan with Lid is on sale for a very low price.

What’s the quality of this brand of pots? I cook rarely but would like to start since it’s cheaper and all. Is this brand an “investment” brand?

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4 Comments

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  1. rebl1969 / Apr 16 2009 8:24 pm

    I don’t care for Calphalon, because of the care involved with the pans. Don’t get me wrong, they’re good pots, and that price is a deal and a half. But I’m a black-cast-iron kinda gal. Admittedly, many people hate cast iron because of the care involved with seasoning and washing, so there you go, but you will get my cast iron pots and skillets from me when you pry them from my cold dead fingers.
    Anyway, check this out before you buy: http://www.calphalon.com/calphalon/consumer/jhtml/hardAnodized.jhtml

  2. merlisser / Apr 16 2009 9:56 pm

    eww that does sound like a pain in the butt. I think I’m going back to the enamel.

  3. rebl1969 / Apr 17 2009 5:37 am

    You know what I use most often besides the cast iron? Revere ware. They’re light, easy to clean, and good enough. They’re heavy enough to provide even heat and good results, but not so fussy to clean. Got a bunch as a wedding present in ’93 and they still look fine and have held up so well over the years. I use the two- and three-quart saucepans all the time, the one-quart sauce pan somewhat less often, but the skillet never (because of my preference for cast iron)
    http://www.amazon.com/s/ref=nb_ss_gw_0_7?url=search-alias%3Daps&field-keywords=revere+ware&sprefix=revere+ for an overview.
    Mine is not the copper-bottom sort, it’s the aluminum disc sort.

  4. Tom / Apr 17 2009 1:58 pm

    Hey Melissa, I own a pretty good collection of Calphalon (both non-stick and regular anodized aluminum). In fact, I own that particular pan and can tell you that I love it; it is one of my favorites and is very flexible in terms of usage–have something that starts on the range and finishes under pretty high heat in the oven? This pan can handle it. The great thing about Calpholon anodized aluminum pans is that they are quick to heat, heat evenly, and are heavy enough to not warp and endure oven use.

    As far as care goes, use the regular 3M Scotch Brite pads (not for non-stick, but the others) and a little detergent after the pan has had time to cool and they’re a breeze.

    Anytime you can find the old school anodized on sale you should buy it. 🙂

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