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This exciting hybrid combines qualities of both traditional metal and non-stick cooking surfaces. Now not only can you brown, sear, and reduce sauces as the recipe intended, but you can also breathe a sigh of relief as you won't have a battle removing food and stains from the pan following use. How did this happen you ask? CALPHALON ONE INFUSED ANODIZED is manufactured with a revolutionary anodization process. Both interior and exterior surfaces are infused with an advanced release polymer which actually penetrates below the surface of the metal, into its very pores, offering superb durability and versatility. The intrinsic properties of aluminum ensure fast and even heating, as you've come to expect from Calphalon. Brown and saute with the lid off, or simmer with it on. This very useful piece might be used for cooking meats, seafood, or vegetables. The curved sides facilitate stirring and tossing.
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Technical Details
- 9-inch chef's skillet combines qualities of traditional metal and nonstick cooking surfaces- Advanced release polymer penetrates pores of metal so that food sears and releases easily
- Stain resistant; compatible with gas, electric, ceramic stovetops; safe in oven and broiler
- Brushed stainless lid; stainless-steel ergonomic handle stays cool; made in USA
- Safe with metal, wood, and plastic utensils; lifetime warranty
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By J. Daniel (San Diego CA)
Bought this $40 9" chef's skillet about 4 years ago mostly for breakfast eggs. first time was a disaster; cooking AND clean-up. drug it out 2 times since to give it another try. same issues. heat properly, use a little oil -- still burns and sticks and is a huge pain to clean. what a waste of money. i've done a little research and find that Calphalon will not refund. cheapskates.
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By M. Powers (Fort Lauderdale, FL United States)
This line from calphalon may frustrate you unless you learn the secret.
These pans will not stick if used properly.
You must preheat them properly. They must also not be too hot.
You also must use some sort of fat or oil if you're frying something with low moisture.
Once you learn the secret, you will love these pans.
The secret here is to let your food cook. Stop molesting your food like you do with a teflon pan.
Once cooked, the food will not stick. You can then flip eggs and other such foods with little problem.
If you don't preheat and you try to molest your food it will stick horribly and turn into a brown mess.
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By Texas Tiffany (Texas)
This is a great saute pan, just love it. There's only 2 of us in this household and its perfect for fixing small portions of vegetables (like green beans, my husband's favorite) and fried rice, italian rice, and great for fixing one egg. Good nonstick surface and was surprised since its the new surface Calphalon has on their pans, but it works great, maybe better than the surface on Calphalon One pots and pans. Remember its a saute pan and not a 12 inch monster. But does a really good job on carmelized onions.
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By Rob
This is a perfect tool for preparing single serving meals.
This pan has the perfect shape for stir fry, pan fry, boiling pasta etc.
It's about 80% non-stick so cleaning is still pretty easy, you just won't be able to wipe it clean like a teflon coated pan.
It's not dishwasher safe but that's ok since we use it for single serving cooking we hand wash it right away to have it available at all times.
And... it's made in good old USA, Ohio. It's one of the few items in our home that's not made in China.
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By J. D. Fowler (Columbus, OH, USA)
I was given a variety of Calphalon One series cookware for the holidays (not as a set though). I have 2 of the 12 inch non-stick skillets which I am rather disappointed with. The non-stick coating is flaking off horribly despite the claims that you can use metal utensils with it. However, this pan is obviously made using a different non-stick process. The coating looks very dull, like gun metal. This, I believe is the actual infused-anodized "new" coating that everyone raves over. However, be aware that not all Calphalon One series pans use this coating.
That being said, This pan is truly wonderful. The non-stick coating feels almost slippery when dry and perfectly smooth (like glass). This coating is indestructible. My spouse has actually banged (forcefully) on the surface using metal tools (to my horror) without damaging the surface. Eggs and omlettes release from the pan effortlessly. Even after searing meats or fish, I can wipe off the hardest sticking pieces of food with just the touch of my finger (after it's cooled of course). However, cleaning around the rivets requires a sponge and can be a bit annoying.
Heat distribution is even and well controlled (I use this pan to make sauces). The handle, although metal, never heat above room temperature. However, if you use this pan in the broiler, the handle will become red hot and take a long time to cool.
Sadly, Only this pan and I believe the saucepan and omlette pan, use this coating. I definitely do not recommend any of the other Calphalon One pans for issues discussed above.
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