Calphalon Reviews

I am a loyal customer of Calphalon--both for the products' good looks as well as for their durability. This salt and pepper shaker set is just one more example of the high standards Calphalon sets for its products. Perhaps what makes this shaker set the most appealing is its versatility--the anodized finish stands up to rigorous use in the kitchen while providing an attractive salt and pepper set for the dining room table. And let's not forget, the shakers have a large holding capacity, eliminating the need for constant refilling. The only feature missing from this shaker set is a warning label. The large holes in the top of each shaker allow very generous amounts of salt and pepper to come out at one time. But all in all, it's still a winner.

I received this pan as a Christmas gift to replace a favorite pan with a broken handle --what an upgrade it has been! The first thing I cooked in this pan was an extra large batch of sauce that required me to use the old broken pan and this new pan at the same time. Wow -what a differene! With my old pan, all the the steam was rising from one spot, whereas this pan distributed heat much more evenly. Also, the non-stick surface was so slippery, that a mere twist of my wooden spoon got everything moving. It's a bit heavy, and the extra long handle takes up a lot of cabinet space -- but all and all, an amazing piece of equipment. My old beloved but broken sauce pan (I thought I could never live without it) went directly into the goodwill box. I would recommend this to anyone.

I recently bought a new home and needed a teapot for some visitors. Well they loved it and it is a great design!

I like it. Keeps clean (no rusting or chipping) heats quickly and looks good on the stove. All I ever wanted in a tea pot.

I have had this little teakettle for quite some time and it does exactly what is supposed to do. There's nothing fancy about the design, it is strictly utilitarian.

I purchased it on a Friday sale when the price was right.

Like most Calphalon products, this one is a very well made and it should last for many years.

The only negative, and it is a minor one, is that it has no whistle. If you can live with that shortcoming, I believe you'll enjoy this kettle.

I've owned this wok for about a year. I have long been a Calphalon fan, and use their saucepans and omelette pans in daily cooking.

Based on my positive experience with their "western" cookware, I expected to be similarly pleased with their wok. Alas, I've been disappointed.

For cooking traditional Chinese dishes, where very high heat is required (e.g., "dry-fried green beans", where the beans should be slightly charred), I find that whatever I'm cooking sticks to the wok's surface tenaciously, and eventually forms a burned, thick, solid layer.

I suspect the problem is that Calphalon typically requires *lower* heat than other cookware, because the Aluminum conducts heat so well. The hard-anodized surface is only stick-resistant in this low-to-medium-high range of temperatures. But for cooking of some Chinese dishes, where high heat *must* be used, the Calphalon surface doesn't remain non-stick.

The much less expensive, garden-variety stainless-steel woks I've used in the past behave much better (far less sticking) for high-heat cooking.

I have several other woks (carbon steel, cast iron, and stainless steel) but the hard-anodized aluminum wok from Calphalon has become my favorite.

This wok is the equal to my el-cheapo carbon steel that cost a fraction of the price of the Calphalon. So why favor the Calphalon? Because unlike carbon steel or cast iron, the Calphalon will never have to be seasoned nor will rust ever be a concern. It should also be noted that aluminum is a better conductor of heat than the other metals mentioned. It will heat up VERY quickly. High heat is what you need to sear the ingredients and seal in those tasty juices.

Cleaning is a snap. Just let it soak and wash with a bit of dish detergent.

There is no mystery to cooking in a wok:

* Season and Pre heat with a little oil.
* add meats
* add vegi's
* add spices
* de glaze
* serve

From start to finish should take maybe 3-4 minutes.

I was fortunate to be able to get this wok on one of the Calphalon semi-annual sales at Amazon business partner Cooking.com in exchange for a piece of paper with picture of Ulysses S. Grant on it.

(Amazon does't like reviews to mention the cost of an item)