Calphalon

Our History

1963 – Commercial Aluminum Cookware Company is Established

Ronald Kasperzak purchases a small metal spinning company located in Perrysburg, Ohio called Commercial Metal and establishes the Commercial Aluminum Cookware Company. His purpose is to expand and upgrade Commercial Aluminum’s limited line of aluminum cookware for the foodservice industry.

1968 – Calphalon’s First Revolution in Cookware

Commercial Aluminum Cookware adapts an electrochemical method of treating raw aluminum called hard-anodizing, a new technology, developed by the aerospace industry. Commercial Aluminum was the first company to apply this technology to cookware. This new line of hard-anodized aluminum was called Calphalon.

1975 – Hard Anodized Goes Retail

Calphalon Professional Hard-Anodized is introduced to the retail market. For the first time, consumers have access to the superior cooking performance and durability previously enjoyed only by professional chefs.

1992 – First Nonstick Line Introduced

Calphalon introduces its first nonstick cookware line --Professional Nonstick from Calphalon. Once just a product name, as new cooking surfaces are developed, “Calphalon” evolves into a brand name.

1993 – Foodservice Division Closes

Commercial Aluminum Cookware Company closes its foodservice division to focus solely on the consumer market. Calphalon’s commercial heritage remains the hallmark of Calphalon consumer product design.

1994 – Utensils and Bakeware Launch

1997 – Calphalon Corporation Named

Commercial Aluminum Cookware Company is renamed Calphalon Corporation. New product introductions include Calphalon Commercial Nonstick cookware, featuring Cool V™ handle technology.

1998 – Newell Rubbermaid Purchases Calphalon

Newell Rubbermaid purchases Calphalon Corporation. Calphalon joins a family of well-known brands including Levelor, Little Tikes, Rubbermaid and Graco.

998 – Commercial Hard-Anodized is Introduced

Calphalon Commercial Hard-Anodized cookware is introduced. It combines Cool V™ handle technology with the original hard-anodized cooking surface.

1999 – Joanne Weir & Calphalon

Calphalon underwrites Weir Cooking in the Wine Country, featuring award-winning chef, author and teacher Joanne Weir. This PBS television series, shot in the heart of Napa Valley, also inspired two companion cookbooks. Weir Cooking in the Wine Country was nominated for both IACP and James Beard awards.

2000 – Commercial Stainless Launches

Calphalon introduces Calphalon Commercial Stainless, cookware featuring a hard-anodized exterior and brushed stainless interior. This combination of metals married the performance features of superior conductivity of hard-anodized with the beauty of stainless steel.

2001 – The Birth of the Calphalon Culinary Center

Calphalon announces the opening of the Calphalon Culinary Center in Chicago. The Calphalon Culinary Center is a place for home chefs to enjoy exceptional hands-on culinary instruction in a comfortable, highly-interactive, professionally-equipped environment. Students gain confidence in a wide range of culinary techniques, have the opportunity to explore new cooking styles, ingredients and ethnic traditions, participate in wine tastings and much more—all in the friendly company of other cooking enthusiasts.

2001 – New Tri-Ply Stainless

Calphalon Tri-Ply Stainless cookware is introduced, matching the beauty of stainless steel with the cooking performance of aluminum.

2001 – Calphalon Reaches Out to Novice Chefs

Calphalon introduces Simply Calphalon –cookware that offers novice chefs high quality at an affordable price. Simply Calphalon is launched in both stainless and nonstick cooking surfaces.

2002 – Tri-Ply Copper Launches

Calphalon launches Calphalon Tri-Ply Copper, carefully crafted from three different metals –copper, aluminum and stainless steel –to offer superior conductivity and cooking performance, while bringing classic beauty to your home.

2002 – Calphalon Extends Into Cutlery

Calphalon introduces professional quality Calphalon Traditional Cutlery. The same high standards of performance, durability and design that have distinguished Calphalon cookware for more than 25 years now distinguish Calphalon cutlery.

2003 – Contemporary Cutlery is Born

Calphalon Contemporary Cutlery is launched and quickly becomes rated the #1 seller in retail cutlery. This cutlery line offers consumers a proprietary, patented feature: the name of each knife is etched into the end of its handle, so there’s never a doubt which knife you’re pulling out of the block.

2003 – New Contemporary Nonstick Introduced

New Calphalon Contemporary Nonstick is introduced. The cookware’s versatile, uniquely shaped vessels are ideal for cooks who love to entertain.

2003 – The Second Culinary Center Opens

The second Calphalon Culinary Center opens in Toronto, Canada. This marks the true introduction of the Calphalon brand to the Toronto market.

2003 – Cutlery Goes Stainless

Calphalon Contemporary Stainless Cutlery is introduced, combining the distinguished performance of Contemporary Cutlery with sleek stainless style.

2004 – Another Revolution in Cookware

Calphalon One Infused Anodized revolutionizes cooking with a new surface that's perfect for searing, browning and creating rich pan sauces. Foods lift easily so it's also ideal for fish, crepes and other delicate foods. Calphalon One Nonstick is the first cookware to combine infused anodized technology with a revolutionary nonstick cooking surface.

2005 – Contemporary Stainless: A Design Masterpiece

Calphalon Contemporary Stainless is the first cookware to bring stunning, contemporary design into the home kitchen. Crafted from lustrous, brushed stainless steel and featuring clean lines and curvaceous silhouettes, Calphalon Contemporary Stainless expresses the very soul of modern style.

2005 – Katana Series Cutlery

Named for the sacred sword carried by Japan’s Samurai warriors, Calphalon® Katana Series® cutlery has its roots in a centuries-old tradition of superior cutlery craftsmanship. Like the awe-inspiring swords wielded by the Samurai, Calphalon Katana Series cutlery is crafted using VG-1 Japanese Steel, and a time-honored layering process which produces a Damascus style blade. This process results in exceptional sharpness and durability to the blade, and gives the knives a distinctive, beautiful surface pattern.