Non-stick surfaces on cookware

[toggleswitch2]

..and EVERYONE is entitled to my opiniion, just in case you wanted to know. LOL

One of these days I'll get off my soap box. Soon . LOL

 

[lordkenmore]

Actually, I don't think Calphalon is "coated." I think the pans are subjected to some chemical voodoo ceremony which changes the surface of the existing pan.

Calphalon can last--I've known people with it service 20+ years. And I think that back in the good old days (before they started making cheap pans, then outsourcing to China or wherever), they had an advertising slogan about how they were the last pan you'd ever buy.

Unfortunately, in the real world (not that I spend any more time there than I absolutely need to!), the pans seem to be delicate. I keep an eye on pans at thrift shops, and I'm amazed at A) how much Calphalon turns up and B) how poor the condition is. Often there are deep scratches (one can see under the anodized layer). I have seen at least one that was warped badly. (I was so sad about that--it was a tiny sauce pan, and it would be perfect for whipping up those delicate little French sauces that I don't cook but dream of cooking "someday" which will probably be "never.")

I have a few pieces of Calphalon that have survived, but I don't use them much. They seem to be harder to clean than other pans. My usage will probably go down even more when I have a dishwasher again--Calphalon is not dishwasher safe.

But I will say I was glad to have one Calphalon pan--a large stock pot. It held enough water to water several flower pots outside.

 

[toggleswitch2]

Anodized as in "anode" and "cathode"

DC electrical power is used to electrially bond the surface coating to the substrate (aluminum).

So i'd say it IS coated......

Anodizing - Wikipedia

en.wikipedia.org

 

[toggleswitch2]

The article says that the coating doesn't come off.

Ida know.

Put Calpalon in the DW and it looks like @$$!

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yourcookwarehelper.com

 

[lordkenmore]

I guess it all depends on your vision of "coating." My vision is that it's something applied, while anodizing a pan changes the surface layer.

Regardless, that surface can be harmed/destroyed quite easily. Calphalon claims it's tougher than stainless steel, but one plus to stainless steel is that if it does scratch, it will only expose more stainless steel. Not untreated aluminum.

As for the dishwasher, that's always been a no-no for Calphalon. I haven't seen what it does, but given how insistent they are, it's clear that it's not safe for the pan. Which is one reason I'm not very enthusiastic about Calphalon these days.

 

[gansky1]

I have all stainless All-Clad except for one skillet that is non-stick. It cannot go into the dishwasher (although the new version from All-Clad can) but it's warranted for life. I had a babysitter mis-treat one years ago but took it into Williams-Sonoma and they handed me a new one with no questions asked. After using so many cheap skillets that warped easily, coatings flaking off, etc. I decided it was time to spend a little money on good quality and I bought (one of) the best I could find. Having a friend work at Williams-Sonoma swayed my decision a bit ;-)

There is a new skillet at WS now from All-Clad that is non-stick, guaranteed for life and only $100 retail. Fantastic bargain for anything from All-Clad. I'll warn you, Mr. Miser ;-) that once you start using the All-Clad, you'll be hooked and need more and more - I just bought another piece the other day and I was "done" three years ago!

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www.williams-sonoma.com

 

[foraloysius]

Can't open the link to the Williams-Sonoma site. I noticed before they don't want visitors from abroad on their website. It's the only website I know of that is not even displaying the home page. Nothing, only the message:

"Sorry, due to website restrictions we are unable to display the requested page."

 

[hunter]

nonstick

(I know I'm replying to this thread again )

In general, I don't use nonstick. However, nobody has mentioned 'Scanpan'

Their stuff IS expensive but it is warranted for life.

I've had my $100 frypan back to them for 2 replacements in the ... 15 years I've had it. (Obviously it is different pans!). It'd probably only been 1 replacement but the second one I had arrived with a slight imperfection in the nonstick and it did die within 5 years and need replacing.

Due to concerns about the toxicity of nonstick, I've mostly stopped using it. When I did use it regularly, it was merely to fry eggs for breakfast (and I now use cast iron, Lodge, USA made NOT the Lodge enamelware (china) or a bunch of of other no name brands (china or taiwan).)

As for my concern about imports when it comes to dealing with food I am NOT anti-import on that; I'll buy things from other first world countries with food safety standards; I have a few Zojirushi appliances, some Le Crueset enemalware, etc.

Hunter

 

[sudsmaster]

Anodizing is basically putting a layer of aluminum oxide on the surface of the aluminum. Aluminum oxide is the basic ingredient for sand paper - very very hard indeed.

Aluminum naturally forms a thin oxide layer on exposure to air. The anodizing process makes it quicker and thicker, who doesn't like that? The various colors are imparted by actual dyes added to the process, and also by differences in the types of chemicals used to produce the oxide coating/layer.

 

[frigilux]

Gansky, you are SO right: Once you get an All-Clad pan, you're hooked.

I purchased a great Cuisinart set when I left college in 1982 and they've served me well. But two years ago, I decided try a piece of All-Clad. I now have three saucepans, a 12" deep saute pan and a Dutch oven.

They are so forgiving under high temperatures. I can brown several batches of meat at a true medium-high temp without burning the fond. I love the saucepans, too. Having the triple ply run all the way up the sides makes a big difference.

Even though I absolutely detest the handles and the lack of a lip to make for neat pouring, they're always the pans I use first. I'll use the Cuisinarts when I'm on a big cooking jag and require a lot of pots/pans; otherwise it's All-Clad all the way. I try to pick up a piece or two a year, especially when they're on sale or clearance at Cutlery & More (online).

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www.cutleryandmore.com

 

[appnut]

Calphalon in the dishwasher

I've seen what it does to them. It ain't a prtty site almost immediately!!! But then again, I wouldn't own anything non-stick anyway. (I did get a small cheap skillit when my parents closed up their retirement apartment). My dad used it to fry eggs on sunday morning.

 

[xraytech]

Frigilux,

That site looks nice, only thing is they dont have all of the All-Clad product lines. There was no LTD or cop-r chef. I am able to buy All Clad much cheaper than their prices, but only 2 times a year, One of the perks of it being manufactured in my area. I have bought things at the All-Clad factory clearance sale for anywhere from 40%-70% regular retail, an example being they had 16 qt LTD stockpots there in December for $130 retail was around $500.

Anxiously awaiting the next sale in June so I can try out their skillets and a 5 qt dutch oven

 

[frigilux]

I envy your access to discounted All-Clad products! That's a great way to build a collection without draining the bank account.

My next piece is going to be their deep, non-stick saute pan. I buy only their classic, shiny stainless line.

I also don't use classic flared-sided, shallow frying pans, anymore. There is far less mess with the deeper pans.

 

[tlee618]

Thanks to a couple really good friends I was able to get a set of All-Clad as well. I have to agree completely with what others have said, once you have All-Clad you won't want anything else. I have the stainless set and bought the non stick skillet as an extra. There is just nothing like it. All but the non stick come out of the dishwasher looking like the day I took it out of the box.

 

[sudsmaster]

The Kirkland Signature stainless cookware set I got about 10 years ago sounds like it's an All-Clad clone. It's my favorite set, with 18-8 inside and out, and an inner aluminum core that goes all the way up the sides like the All-Clad is described. Made in Italy, if that makes any difference.

I get the most use out of the 3 qt saucepan. Then the 8 qt stock pot (fairly short and squat compared to others). If I could get another 3 qt covered saucepan, I would, but I don't think the pieces were sold separately and since then Kirkland has moved onto a different design. The new stuff looks good, and is 18-0 on the outside, which means it's induction ready. But it's made in China.

I *think* that Costco is offering a genuine All Clad set for $299 these days. Or maybe it's Cuisinart. In any case, it's nice, but I can't justify that expense when all I'd probably use is the 3 qt saucepan!

The aluminum core to the rim seems especially well suited for gas ranges, which send a fair amount of heat up the sides. In any case, I find that once something has been brought to a boil and equilibrated, putting the the burner on the lowest simmer setting is more than enough to keep the cooking going for most stuff (like steaming veggies or heating soups).