Calphalon One Infused Anodized 9-Inch Chef's Skillet with Lid

Infused Anodized Cookware
Calphalon One is revolutionary hybrid cookware that combines the best qualities of traditional metal and nonstick cooking surfaces. Calphalon One lets you sear, sauce, and cook exactly the way you want without sticking, staining or tough clean-up.

By means of an exclusive, breakthrough anodization process, interior and exterior surfaces of the pans are infused with an advanced release polymer. Unlike nonstick coatings that simply sit on top of metal, this material actually penetrates below the surface, into the pores of the metal. The infused anodized cooking surface offers superb durability and versatility in the kitchen.

Exceptional searing
Heavy-gauge, highly conductive Calphalon One sears foods quickly and evenly. Meats and poultry brown and develop rich flavor and texture on the cookware’s infused anodized surface. Browned bits on the bottom of the pan (called "fond") form readily. Calphalon One is ideal for deglazing and making pan sauces.

Extreme durability
Use any utensils you like--including metal--when cooking with Calphalon One. The infused anodized cooking surface won’t scratch or peel. Crafted from heavy-gauge aluminum, Calphalon One withstands high temperatures without warping. Pans feature flared rims for extra strength, too.

Cooking versatility
Calphalon One is ideal for virtually any kitchen and any cooking technique you can name. It’s compatible with gas, electric, and ceramic stovetops and safe for use in both the oven and the broiler.

Easy, reliable release
Infused with an advanced release polymer, the Calphalon One cooking lets you control when foods release from the bottom of the pan. You’ll experience considerably less sticking with Calphalon One than with traditional metal cooking surfaces--and you’ll cook with more confidence.

Quick clean-up
Hot, soapy water and a dish cloth--that’s all you need to keep Calphalon One sparkling clean. The infused anodized cooking surface releases foods as easily during clean-up as it does while you cook. To keep your cookware looking new, occasionally clean it with a Scotch Brite pad and Barkeeper’s Friend cleanser.

Classic vessel shapes
Like the classic French cookware that inspired its shapes, Calphalon One vessels are designed to deliver optimal results with specific cooking techniques. Calphalon One is constructed from heavy-gauge aluminum and features flared rims for protection against wear and tear and to facilitate pouring. Ergonomic handles and contrasting stainless-steel covers bring both greater versatility and beautiful style to the cookware.

Cool comfort handles
Triple-riveted and ergonomically balanced, the contoured handle stays comfortably cool for stovetop cooking. The stainless-steel handles are carefully balanced and proportioned to make cooking with every Calphalon One pan comfortable and convenient.

Resists Stains
Calphalon One cookware offers stain resistance to even the toughest foods. Both interior and exterior surfaces of the cookware are infused anodized to resist staining and make cleanup even easier.

Lifetime warranty
Calphalon One Infused Anodized cookware is covered by a 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.

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.

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 important to use the right heat setting for the cooking method you're using. Experiment to find the right heat settings on your stove.

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.

Stove-Top Use
When sautéing, stir-frying or frying, always preheat the pan at the temperature setting you'll use to cook. Preheating provides maximum control. The pan is properly preheated when the rim is hot-to-the-touch. Do not preheat on high. For cooking techniques such as sautéing, stir frying, or preparing an omelet, preheat at medium to medium-high.

Oven & Broiler Use
Infused anodized pans can be used in the oven and under the broiler. They are designed to go from a hot broiler to a hot oven and will withstand hot temperatures without warping. Handles will become very hot in the oven or broiler. Always use a potholder or mitt.

Cleaning and Care
Do not clean Calphalon One Infused Anodized 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. Wash with hot, sudsy water and a dishcloth or sponge. To restore your pans to "like new" condition, wash with a green Scotch Brite pad and Bar Keeper's Friend. Pay special attention to rinsing when you use Bar Keeper's Friend; without careful rinsing, the cleaner may occasionally leave a powdery soap film.

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.
Always allow your pan to cool before washing. Submerging a hot pan in water can cause irreparable warping.
For stubborn burnt-on spots, allow your pan to cool then soak in hot, soapy water for 10 minutes. Burnt-on foods will lift off after soaking.
To restore shine to stainless-steel covers, wash with a dish cloth or sponge and Bar Keeper's Friend.
Because Calphalon One is hand-crafted cookware, you may notice subtle variations in the pans' finish. These "character lines" are perfectly normal--a natural result of the manufacturing process.

Customer Comments
With a lot of fanfare, Calphalon brought out this new line. I tried it, and like it. At the introductory price offered, you may benefit from evaluating the line by buying AND USING one piece before committing to more. (Amazon currently offers several at phenomenal discounts.) If you already have some good cookware, look through what you have and decide (based on what you lack) which piece to try. FYI, the DVD included with each of the introductory offers is minimally informative in terms of cooking technique. Much of it is informative hype about the Calphalon One line, along with some interesting info on their cooking center in Toronto. (Calphalon does offer for sale a line of DVDs; they look interesting--but they aren't part of this package.) ON THE PLUS SIDE: With good weight and excellent balance, this chef's skillet is a fine piece of cookware that works well on gas, electric and ceramic cooktops. Its sturdy polished stainless steel lid fits nicely, and the high arc of the lid's handle allows the lid to be slipped over the handle of the chef's pan and hung (using just one hook) from a pot rack; the lid is always handy. The chef's pan's rolled edge minimizes dripping. The non-stick works reasonably well--but not well enough to rate five stars, in my experience. FYI, this chef's pan is sold by Williams-Sonoma as a "grains pan"--and in this role, it excels! If you frequently cook whole grain cereals, brown or wild rice, etc. you will especially appreciate the extremely reliable performance of this pan. In my opinion, it's worth buying on that basis alone. If you're looking to do stir-fry for one person, or perhaps for two light eaters, this chef's pan will work in that capacity, too. But if you expect to do stir-fry for more people, consider the Asian techniques set or the wok in this (or another)line. Finally, the chef's pan works well as a modified Windsor pan; the diameter of the top is wider than the surface exposed to the heat source, making it easier to reduce the volume of sauces. ON THE MINUS SIDE: The non-stick used with Calphalon One isn't fully nonstick, even when you follow the directions scrupulously--bringing meat to near-room temperature--and it stains faintly. (These can easily be removed, however; this is discussed later.) More importantly, maintaining the finish requires special care. The directions specify that commonly used cleaners such as baking soda should NOT be used with this line of cookware, nor should this ever be put into the dishwasher. If you or anyone in your household might do so, you may want to consider another line. Those ghost-like "stains" that often remain after normal soaking and washing in hot water are easily removed with Barkeeper's Friend, a relatively inexpensive powdered cleaner ($3. or so) with a mild oxalic acid base. Try a hardware store if you can't find it elsewhere. COMMON SENSE: Any type of utensil can be used with Calphalon One, from wood to metal. However, it makes no sense to abuse it by using a knife to cut meat in this pan. Wisely, the DVD states that such abuse is not covered by the guarantee. SUMMARY: Worth every one of the four stars awarded. This is a versatile pan that works hard and well. If it's the right size for you, you'll probably use it often.