So are they doing this just to mock me??? W-S ad is for Non-Stick Calphalon!

M

marilynfl

Moderator
"Four interlocking non-stick layers release even the most delicate or sticky foods. Ideal for low-fat or no-fat cooking."

hmmm...considering everyone here had to add FAT to get their non-stick calphalon to NOT stick, I wonder if the folks who write their ads actually use the product??

 
I'm confused, aren't they two different finishes? There is anodized aluminum without any

coating on it, I thought that was what you had when you posted before. Supposed to be non-stick, but does require oil. I have a Calphalon wok and stirfry pan and they were great as long as I use a little oil, but they definitely aren't completely non-stick. These pans can be used with metal utensils.

Then there are the non-stick finishes such as the ad you linked. I have three Calphalon Commercial non-stick skillets that really work great. They do have the nonstick finish inside and need to be used with non-metal utensils. I absolutely love them, but again, I don't try to cook anything in them with out at least a coating of oil.

So which is the finish giving you problems?

 
Mar, I was all excited after reseasoning your pan and hopeful it would do the trick but no go! Sooo

I just won't do eggs in it anymore. It's great for sauteeing though and searing meats.

 
I think it was a thousand years ago at Gail's.

as I recall, Sandi said she used to work at TFal?? or one of those nonsticky companies.

 
This is the Caphalon ONE. I think Marilyn has the not ONE. But I still can't find

the nonstick claim.

I love TFal. Good old heavy weight, all-clad. But ya haff ta go to France to get it. Or get it shipped. Every time a new piece becomes available, I just tell H that I have to go back. No dispute there.

 
I think the Caphalon ONE is brand new, so no....it wasn't what I had. But I still don't get the idea

of anodizing something and then sticking non-coat on top of that.

 
I'm thinking they must have had issues with it or they wouldn't have come out with the new non-stick

coating.

 
At least a thousand years ago, Marg but here is what I do

This may or may not work for the Calphalon- I personally have NEVER had luck with anodized aluminum finishes. I think "anodized" and "non-stick" are an oxymoron.

Anyway yes, I worked for TFal many years ago and still use the technique I learned then. Wash the pan. Wipe oil on the cooking surface (I use veg oil not olive oil) and put in a 225 degree oven for an hour then cool down, wipe out the oil thoroughly. Don't wash the pan. I usually re-oil right before cooking really sticky stuff.

 
Well, I made the same mistake with you two last time. At least I can remember for a loooong time,

even if not too accurately.

 
I don't think this works for Caphalon...

since they say you should scrub off any residue left from cooking oils.

I attack my caphalon with scrubbing pads after I use it and it stays "non-stick". If dh does dishes, he doesn't do this, and things stick next time I use it.

I also have a teflon coated caphalon skillet, and you can't scrub those. Simply washing with soap and water works for those.

 
I have a bunch of Caphalon...and here it goes...

the adonized it is not non-stick in the normal matter. You have to put a layer of oil on it and heat it up. Treat it like cast iron.
It does work, but it is a pain for scrambled eggs and such. However, I use the adonized for sauteeing, making soups and things I need to finish in the oven. I have a soup pot that I use almost every day. It is not non-stick, but I love it. I also have Calphalon non-stick and it is wonderful. I have just recently purchased two non-stick Calphalon at T.J. Max' and love them. They have a non-stick coating and work great.
I like the adonized, but it is like using cast iron, you have to get used to it. For me it is high heat, oil and then food.

 
The anodizing makes the aluminum non-reactive, but does not make it non-stick....

The anodization also creates the dark color, and hardens the metal, so it's not as soft as regular aluminum.

But everything sticks to my pan, like yours. I have a little saute pan (Calphalon One Infused Anodized), and everything sticks like crazy. The "infused" part was supposed to release the foods, but it just doesn't work for me.

smileys/frown.gif

 
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