tarkkent asked:
I have a calphalon saute pan that’s at least 10 years old. Was probably the first decent piece of cookware that I bought after college. Lately it seems like everything sticks to it, far worse than it ever did.
I have a calphalon saute pan that’s at least 10 years old. Was probably the first decent piece of cookware that I bought after college. Lately it seems like everything sticks to it, far worse than it ever did.
Does it lose its non-stick (iness?) capabilities over time ?
I have a le crueset omlette pan that seems to be doing the same thing, though it isn’t quite as old, or frequently used ?
Anyone have any info to share ?
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I believe that only cast iron becomes better with age. Non stick pans all seem to lose their charm after about ten years. Just my experience, I couldn’t tell you why.
Posted by Liligirl on July 26th, 2009.
yes, I believe 10 years is the recommended age for calphalon. Be careful to watch for peeling. If it does that, throw it out.
Posted by Sherpa on July 29th, 2009.
Le Creuset has a product that restores the white insides, or you could use something like Barkeepers Friend, which is usually stocked at Target or the grocery with the Comet and other powder cleaners. It’s a lot less abrasive so it would be a good choice for the enamel interiors.
As far as the Calphalon, if it is a non-stick pan and its not working well, contact them for a replacement. Williams- Sonoma also can help you; when I worked there for 7 years we took in a whole lot of Calph and All-Clad stuff that people had forever. The policy is “Lifetime replacement of anythign we sell to you.” If it is the anodized interior, try the Barkeepers on that too before you take it in.
One way that these peices will lose the non-stick abilities is if you are using something lioke Pam with alcohol in the spray, as this will deteriorate the good properties of the pan. Another is if the pan is truly clean when you put it away, the next time you use it you’ll be baking in the old funk and adding a new layer. Over time, this can effect your pan. And NEVER use metal with nonstick!
Posted by ShavenLlama on August 1st, 2009.
Hmm, I have not non-stick Calphalon from 13 years ago. It’s only gotten better with age. I hated it at first. It’s almost like it needs to be seasoned like cast iron.
Le Creuset is a little over-rated, but I still love it for the clean-up. I have one dish from the 1960’s and it’s cracked but still works just fine. The brand new one I got last year has already started cracking, but still works just fine.
So I guess it’s maybe in the care we give them?
Posted by chefgrille on August 4th, 2009.
Some Calphalon lines are lifetime warrantee. Some are 10 year warrantee. In the past 10 years, they have upgraded their nonstick technology tremendously, and it should literally be great for a lifetime.
So maybe you just need to buy a replacement. I would recommend the Calphalon Contemporary or Analon advanced. Both conduct heat amazingly well and have nonsticks that you won’t believe.
But to keep that lifetime warrantee intact, you should never do the following:
*Clean in dishwasher
*Use cooking spray
*use metal utensils
*cook on high heat
*clean while still hot
Follow that list and you will still be pleased as punch with your pan 50 years from now!
Posted by chefcherie on August 5th, 2009.
I have a 10 inch Calphalon skillet that is only 3 years old.
It has begun to peal and most foods stick to the surface. We also have one that is at least 8 or 9 years old and it is fine. I wonder if there is any guarantee or warrenty on the newer pan.
It seems a shame to pay such a price for quality and then not get results. Thank you
Posted by Kathy Wood on October 8th, 2009.