Calphalon Product Information
Use and Care

Before you cook
  • Wash your new pan and cover in hot, sudsy water; rinse and dry.
  • Do not season your pan before using it. To enjoy optimum performance from your Calphalon cookware, keep it scrupulously clean. Any kind of oily residue on your pan can cause foods to stick.
  • Determine whether your pan has a hard-anodized, nonstick or stainless steel interior.
Heat settings
  • Use a lower heat setting than you normally would. Calphalon cookware heats and cools more quickly than other cookware because it’s made of heavy-gauge aluminum. It’s also important to use the right heat setting for the cooking method you’re using (not too high or too low).
  • Experiment to find the right heat settings on your stove. No two stoves work alike. Determine where the settings work best for your stove. You may want to write them down for future reference.
In general, we recommend:
  • High heat for boiling or reducing liquids only.
  • Medium to medium-high heat for sautéing, stir frying, and frying.
  • Low heat for warming food, simmering, and preparing delicate sauces.
Cooking Oils and sprays Hard-anodized cookware
  • A small amount of oil, butter, or margarine is all you need for easy food release when you follow these basic steps:
  • Take foods out of the refrigerator and allow them to rest on the counter about 10 minutes before cooking. Placing chilled food in a heated pan causes sticking, even in stick-resistant pans.
  • Preheat the pan and oil properly (see Stove-Top Use).
  • Use the proper temperature to cook (see Heat Settings).
Nonstick cookware
  • With nonstick cookware, the cooking surface doesn’t determine the amount of fats you use to cook. You can use very little or no added oils at all. Or you can use as much butter or oil as you like. You decide, that’s the beauty of nonstick.
  • So, use oils or fats for added crispness, color, or flavor, if you like. For a golden color and crisp texture with hash browns, pancakes, and sautéed meats, apply a thin coating of butter or margarine. You may also wipe a thin film of canola, olive or other oil over the cooking surface.
Stainless steel cookware
  • A small amount of oil, butter, or margarine is all you need for easy food release when you follow these basic steps:
  • Take foods out of the refrigerator and allow them to rest on the counter about 10 minutes before cooking. Placing chilled food in a heated pan causes sticking, even in stick-resistant pans.
  • Preheat the pan and oil properly (see Stove-Top Use).
  • Use the proper temperature to cook (see Heat Settings).
**TIP** DO NOT use aerosol cooking sprays in any Calphalon cookware. Sprays leave a gummy residue that is difficult to remove completely. This residue causes food to stick, even in nonstick cookware.

Utensils

Hard-anodized cookware
  • You may use metal whisks, spoons, spatulas and other non-sharp metal utensils. They will not harm the hard-anodized surface. HOWEVER, do not use sharp instruments or appliances such as electric mixers to cut, chop, or whip foods in any pan. Such use can scratch the pan, especially when it’s heated. (All metals become softer when heated.)
Nonstick cookware
  • Use only plastic, coated, or wood utensils to protect your pan’s nonstick finish. Calphalon offers a complete line of nylon cooking utensils developed especially for use with nonstick cookware.
**TIP** DO NOT use metal utensils, sharp instruments or appliances such as electric mixers to cut, chop, release or whip foods in any nonstick pan. Such use can damage the nonstick finish and void your Lifetime Warranty.

Stainless steel cookware
  • You may use metal whisks, spoons, spatulas and other non-sharp metal utensils. They will not harm the stainless steel surface. HOWEVER, do not use sharp instruments or appliances such as electric mixers to cut, chop, or whip foods in any pan. Such use can scratch the pan, especially when it’s heated. (All metals become softer when heated.)
Stove-top Use

Preheating
  • When sautéing, stir-frying or frying, always preheat the pan at the temperature setting you’ll use to cook. Preheating provides maximum control for the cooking process. The pan is properly preheated when the rim is hot-to-the-touch. Do not preheat on high to heat the pan faster. For cooking techniques such as sautéing, stir frying, or preparing an omelette, preheat at medium to medium-high. This will make sure your food begins cooking properly as soon as you place it in the pan.
Heat cooking oils
  • Whether you are using a hard-anodized, stainless or nonstick pan, it is important to heat the butter or oil to the right temperature. Add oil or butter and allow to heat a minute before adding food. Preheating brings the pan and oil or butter to the right temperature so the food surface sears immediately. It also keeps foods from sticking in hard-anodized pans.
  • Fats and oils work in various temperature ranges. Use the type of oil or fat called for in the recipe.
**TIP** The Butter Test: Heat the pan over medium to medium-high heat. When the rim of the pan is hot-to-the-touch, rub a teaspoon of butter over the inside of the pan. When the butter begins to bubble briskly, your pan and the butter are at the proper temperature. If the butter begins to burn and turn brown, the heat setting is too high. Very carefully wipe the burned butter out of the pan with a paper towel, lower the heat and begin again.

PLEASE REMEMBER
  • Shorter handles, higher cooking temperatures and longer cooking times can cause handles to get hot, especially Professional Hard-Anodized products. Cool V™ long handles on Calphalon Commercial lines and Cool Touch™ long handles on Professional Nonstick II dramatically reduce heat conduction along the handle allowing for more comfortable cooking.
Oven & Broiler Use
  • Hard-anodized pans and covers can be used in the oven and under the broiler.
  • Nonstick pans are oven safe to 450°F. Nonstick pans are not approved for broiler use, which will damage the nonstick surface of the pan.
  • Stainless steel pans can be used in the oven and under the broiler. Tempered glass covers are oven safe to 450°F.
PLEASE REMEMBER
  • Handles will become very hot in the oven or broiler. Always use a potholder or mitt to prevent burns when removing pans from the oven.
Cleaning
  • Do not clean Calphalon cookware in a dishwasher. Dishwasher detergents will damage the surface. Dishwasher use will void your Lifetime Warranty.
  • Hand wash your cookware thoroughly inside and out after every use.
  • Before you place the pan in water, allow it to cool. Food releases much more easily from a cooled pan. Also, adding cold water to a hot pan can cause grease to spatter and can warp the pan.
Hard-anodized surfaces
  • Wash with hot, sudsy water and a dishcloth or Scotch-Brite™ pad and a recommended cleanser (see chart). After cleaning, the pan should have an even color tone and matte finish. Dark, shiny, or hazy spots on hard-anodized surfaces mean that some residue remains on the cooking surface.
Nonstick surfaces
  • Wash with hot, sudsy water and a dishcloth. After sautéing or frying, we recommend cleaning nonstick pans with a Dobie® pad and a recommended nonabrasive cleaner (see chart) to remove any food residue.
Stainless steel surfaces
  • Hand-wash the interior, stainless steel surface of your pan with hot sudsy water and a Dobie® Pad. See chart for other recommended cleansers. Clean the exterior, hard-anodized surface of your pan with a Scotch Brite™ pad.
**TIP** If eggs and other foods begin sticking – even after following preheating and butter test instructions – it’s a sure sign that grease and food residue have built up on the cooking surface. Clean thoroughly, referring to the chart for recommended cleansers.

Recommended Cleaning Products

Hard-anodized Surfaces
  • Recommended Cleaners - Ajax®, Comet® with bleach, Dormond™
  • Recommended Cleaning Pad - Scotch-Brite™
  • DO NOT USE* Oven cleaners or other caustic cleaning solutions, baking soda,automatic dishwasher detergent, liquid bleach, liquid household cleaners used for walls, floors, porcelain, etc.
Nonstick Surfaces
  • Recommended Cleaners - Soft Scrub® with bleach, Bon Ami®
  • Recommended Cleaning Pad - Dobie® pad
  • DO NOT USE* Abrasive cleansers or cleaning pads, oven cleaners or other caustic cleaning solutions, baking soda, automatic dishwasher detergent, liquid bleach, liquid household cleaners used for floors, porcelain, etc.
Stainless Steel Surfaces
  • Recommended Cleaners - Penny Brite®, Bon Ami®, Barkeeper’s Friend®
  • Recommended Cleaning Pad - Dobie® pad
  • DO NOT USE* Abrasive cleansers or cleaning pads, oven cleaners or other caustic cleaning solutions, baking soda, automatic dishwasher detergent, bleach, liquid household cleaners used for floors, porcelain, etc.
*These cleaners will damage the hard-anodized surface and void the Lifetime Warranty.

Lifetime Warranty
  • Every Calphalon Commercial and Professional cookware item is covered by our Lifetime Warranty. Calphalon will repair or replace any item found defective in material or workmanship when put to normal household use and cared for according to instructions. Minor imperfections, surface markings as a result of shipping, and slight color variations are normal. This excludes damage from misuse or abuse, such as improper cleaning, overheating, dishwasher use, use of caustic or other unapproved cleaners, neglect, accident, alteration, fire, theft, or use in commercial establishments.

  • If you have a warranty claim or if you believe you have a defective product, send the product, freight prepaid, with a letter explaining the defect, to this address:

    • Calphalon Consumer Returns
      240 Metty Drive
      Suite D
      Ann Arbor, MI 48103
  • All return items must be shipped freight prepaid. Please use a package delivery service able to track and/or insure your return items – we recommend UPS ground service. Any Calphalon Commercial and Professional cookware item confirmed as defective (as described) will be replaced, free of charge, with an identical item or, if the item is no longer available, with a similar product or one of equivalent value.

  • Calphalon Consumer Relations will be happy to answer your questions on any Calphalon product. Call 1-800-809-7267 for more information.
The Calphalon Story

  • Calphalon Corporation, Perrysburg, Ohio, is a leading producer of premium quality cookware and kitchen accessories for the home chef. Founded in 1963 by Ronald M. Kasperzak, the company was known originally as Commercial Aluminum Cookware Company.

  • Mr. Kasperzak established Commercial Aluminum Cookware after purchasing Commercial Metal Spinning, a contract spinning and stamping facility in Toledo, Ohio. His purpose was to expand and upgrade Commercial Metal's limited line of aluminum cookware for the food service industry. He supported this core line with an aggressive sales, marketing and advertising program directed towards the food service industry

  • Made of virtually pure aluminum, the enhanced line of cookware guaranteed even heating and superior cooking control. Heavy gauge disks were spun and drawn into shape, a manufacturing technique that eliminates "hot spots" in the pan.The pans were enthusiastically embraced by professional chefs. Within 10 years, Commercial Aluminum was the second leading supplier of cookware to the food service industry.

  • In the late 1960s, Commercial Aluminum adapted an electrochemical method of treating raw aluminum, called hard anodizing. This process altered the surface of the metal and made it harder than stainless steel. It made the cooking surface stick resistant and non-reactive. It also changed the color of the aluminum to Calphalon’s signature matte gray.

  • Though many cookware companies eventually followed his lead, Mr. Kasperzak is credited with creating the original hard anodized aluminum cookware. He named his invention Calphalon. And while the company continued to market it to the food service industry, the cookware began to develop an almost cult-like following among non-professional, at-home gourmet chefs.

  • For Mr. Kasperzak, the opportunity was plain to see. Commercial Aluminum Cookware began offering Calphalon to the retail market in the mid-1970s. The company encouraged sales of open stock pieces rather than sets and supported Calphalon with an ambitious program of consumer education, which included training of store personnel, in-store demonstrations and a wealth of informative literature. Consumer education remains a high priority at Calphalon to this day.

  • Calphalon was originally sold only at small gourmet specialty stores, cooking schools and later through cookware catalogs. Eventually, product demand grew so great that Calphalon was offered through department stores, as well.

  • In 1993, the company made the decision to close its foodservice division in order to focus entirely on bringing innovative, professional quality products to home chef's.

  • In April, 1997, Commercial Aluminum Cookware Company was officially renamed Calphalon Corporation. In 1998, the company was acquired by Newell-Rubbermaid, joining a family of well-known brands which includes such household names as Levelor, Little Tikes, Rubbermaid, and Graco.

  • Today, Calphalon is the only cookware company to manufacture pans featuring all three major cooking surfaces: hard anodized, nonstick and stainless steel. With three cooking surfaces and countless vessel shapes and sizes, Calphalon gives cooking enthusiasts the freedom to select the ideal pan for every technique, every recipe.


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