Calphalon Anodized Aluminum Review
(Southern, Connecticut USA)
I’ve used Calphalon anodized aluminum cookware for a number of years. What drew me to the Calphalon brand was that the pans were all aluminum.
A few years back, I took a cooking course and the instructor spent some time explaining the basics of cookware. I had never really given it much thought but he explained how heat transfers more evenly using aluminum. An even transfer gives you much better control and consistency when you cook. Up until that point, I had always used cheap stainless steel pots and pans. It really makes a difference.
Not all cookware, whether aluminum or not, is equal in terms of quality. What impressed me most about Calphalon was the way it was made. The series of pots and pans I use are called Hard-Anodized. They are completely aluminum with no plastic handles or knobs. For me, this was important as I could transfer the pots from stovetop to oven without any problems or worries. Other manufacturers use plastic that can melt and aren’t suitable for stove-to-oven usage. The handles, both on the pot and lid, are held in place with heavy duty rivets and have never loosened or fallen off. And I use them daily!
Some people prefer cast iron. I’ve used them in the past and had good results. However, they’re heavy and somewhat fragile. The Calphalon cookware feel firm without all of the added weight and they’re very durable. I’ve never managed to dent or break any of them.
I opted for not buying the non-stick pans, mainly because it’s just one more thing to worry about while you’re busy cooking. The reason I bring this up is that the Calphalon cookware has held up very well to heavy scrubbing. Yes, I do burn food *occasionally *! When I do, I use is a green scrubby and a scraper. For more serious burns, I’ve used steel wool pads. So far I haven’t had any trouble with the Calphalons developing rust or deep scratches.
One thing I really like to cook with is Chicken and Pork. I can see a real difference between my old stainless steel set and the aluminum Calphalon. They both cook well in the pan since the heat is consistent. Same goes for sauces and stir-fry. In fact, I’ve used sauce and frying pans on my outdoor grill with good results.
Ever since I bought the first set, I’ve been adding individual pieces and always stay with what works!