The company got its start in 1963. It was in 1968 that the Company zeroed in on new technology that was presented by the aerospace industry. Today that doesn’t sound all that impressive. It is because it is something that a lot of kitchen cookware companies are doing. But back in 1969, this was a big thing.
This new technology that was going to revolutionize this cookware was the Calphalon Hard Anodized. It was an electrochemical process of treating raw aluminum which was a standard for pots to enhance its capabilities.
From the Professional to the Public
It wasn’t until 1978 that the Calphalon cookware went retail. Just the thought that a home kitchen cook could now use the same cookware that prominent chefs did was a big feature.
The company changed hands then in 2001 and since then has released a few series of Calphalon Cookware. So when looking at reviews of this brand of pans it is important to know which ones are being talked about.
When users are referring to the ones that they have had for years it is most likely this set they are referring to.
This set of pots and pans comes with three size options:
The price is going to vary according to which kit and where it is bought but the average will be around $258 for the 14 piece set.
Based on 604 reviews it has received a 4 out of 5 star rating with 61% giving it a 5 star and 14% a 1% this span is a good indicator that the reviewers either like it a lot or they don’t.
It seems that one of the biggest complaints was that they stained, but this appears to be an isolated case.
Your expectations are going to be everything that The Calphalon Classic Stainless Steel is claiming. Remembering the major focus is placed on the technology that is used for this pan. So concentrating on this may give some insight and allow for some comparisons.
Impact-bonded aluminum is the key feature with the Calphalon Classic Stainless Steel
One of the most used pieces from a set of cookware is the skillet so it makes for a great piece to focus on when trying to make a decision.
America’s Test Kitchen has done a recent test to determine the best stainless steel skillet. Although the Calphalon Classic Stainless Steel was not the winner there was a lot of common sense advice as to what makes these types of skillet superior.
Stainless steel is being overpowered with:
But for these experts still feel that stainless steel is the best. So this still keeps Calphalon in the running.
Professional chefs prefer it for Goulding which is ideal for sauces etc.
The Test Kitchen’s Favorite
The test kitchen has chosen the All-Clad as their favourite. You can use their reasons as to why to compare it against the Calphalon to determine the difference
The All Clad has three layers of aluminum sandwiched between two layers of stainless steel. It is delivering the best of both metals
is made with five layers of metal. Three inner layers of aluminum spread heat evenly across the entire pan, while two stainless steel outer layers
According to the test kitchen experts, five layers are not necessary as it makes the cooking slower and the pan heavier. However, Caphalon believes it distributes the heat more effectively.
Both of these skillets have some impressive features based on what the professionals are saying counts so that would now bring in your decision about the price.
Now doing a little indepth comparison of just one piece of this cookware it appears that the Cephalon is on par with the All Clad when it comes to the technology. There is a substantial price difference. Also, now if you are thinking of buying the entire Calphalon Classic Stainless Steel the price is excellent.
If you are getting caught up in the hype of some of the other pans like the Gotham Steel then you will find our review on that a good one to do a comparison with here.
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I spent a lot of money (for us anyway and replaced my Farberware pots and pans. What a mistake that was!!! I bought the nonstick pots and pans, complete sets and now have a cupboard full of scratched pans. The warranty says I cannot return to the store but the y need to be mailed in. I cannot afford to do that, not can I do that. Pack and ship everything.
Don't buy these!!!
We have been so careful, not putting in the dishwasher, not using anything buy plastic utensils and they still are a mess.
I have had a couple of sets of Calphalon - nonstick and regular - and I love them, but had problems with EVERYTHING sticking on the regular set, no matter how much olive oil or Pam I used. The other bad thing was the need to heat them on a low setting every time - after I'd had them for a while, the first time I turned the heat on high one of the pans was warped. So disappointing, but that one is on me since I was warned. The nonstick pans work pretty well for their price. My favorite are a couple of LeCrueset pans, but those are really too expensive to buy a full set.
Anodized cookware has to be healthier for the body overtime. The traditional non-stick cookware generally starts to pill the outer non-stick layer after a few months use and who knows exactly how much we get to eat that damn thing. There are still some downsides to anodized cookware, but for now it's a superior choice than the rest.