Calphalon cookware is a specific name brand of various cookware products that is owned by the larger company of Newell Rubbermaid. It is well known for its non-stick surfaces that are unusual because they are made of anodized aluminum as opposed to Teflon, which if far more common a coating substance for non-stick pans. Calphalon cookware has increased in popularity, and the appeal of a no-stick frying pan is doubly attractive to those cooks who especially like to fry.



You might hear a lot of this type of cookware referred to as "hard-anodization" cookware. That phrase "hard-anodization" refers to the electro-chemical process the company uses to harden the aluminum that they use to make their cookware. Through the use of chemicals and electric pulses, the aluminum used for Calphalon becomes far harder than ordinary aluminum, allowing the material to be used for cooking. This treatment also makes the surface of the cookware resistant to damage through abrasion or corrosion. In theory, a piece of this cookware that has gone through the hard-anodization process will be one of the most durable pans you can possibly buy.

If the process worries you, lay your fears to rest. The cookware goes through this anodization process is stable, so there will never be any chemicals or anything harmful coming off the pan into the food. There is nothing toxic, and high heat will not damage the finish or the pan. One of the most important parts of this process, which is also a major selling point for this cookware, is that the hard anodizing makes the surfaces smooth by eliminating the tiny pores that most other cookware has. This is what makes these pans non-stick.

Even though Calphalon cookware is designed to be non-stick, no cookware is perfect in that regards, so there are still several steps that need to be taken in order to ensure maximizing the no stick properties. One action that helps is to make sure to take some of the chill out of refrigerated foods before cooking. Usually leaving food out for as little as ten to fifteen minutes can be enough. Another important factor is to preheat pans over medium heat, not high. Aluminum conducts heat very well, so warming it on high will make the pan too hot, because it will not cool down after you turn the burner down. As little as one or two minutes will be enough to pre-heat.

Keep in mind that it is made of aluminum. Even when frying foods, usually a medium heat is far better than a high heat because the pan conducts heat so well. Frying food on high heat can make the pan so hot that it burns the food, which will then stick. In addition, always make sure to keep your cookware clean. Dried food will always cause more sticking, aside from sanitary issues. Keep your Calphalon cookware clean and in good shape, and it will serve you for years to come!