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Before You Cook
- Wash your new pan and cover in hot, sudsy water. Rinse and dry.
- Do not season your pan before using it. To enjoy optimum performance from your Calphalon cookware, keep it scrupulously clean. Any kind of oily residue on your pan can cause foods to stick.
Cooking With Calphalon Hard-Anodized Cookware
Heat Settings
Use a lower heat setting than you normally would. Calphalon cookware heats and cools more quickly than other cookware because it's made of heavy-gauge aluminum. It's also important to use the right heat setting for the cooking method you're using (not too high or too low).
Experiment to find the right heat settings on your stove. No two stoves work alike. Determine where the settings work best for your stove. You may want to write them down for future reference.
In general, we recommend:
- High heat for boiling or reducing liquids only.
- Medium to medium-high heat for sautéing, stir frying, and frying.
- Low heat for warming food, simmering, and preparing delicate sauces.
Cooking Oils and Sprays
A small amount of oil, butter, or margarine is all you need for easy food release when you follow these basic steps:
- Take foods out of the refrigerator and allow them to rest on the counter about 10 minutes before cooking. Placing chilled food in a heated pan causes sticking, even in stick-resistant pans.
- Preheat the pan and oil properly (see Stove-Top Use).
- Use the proper temperature to cook (see Heat Settings).
Utensils
You may use metal whisks, spoons, spatulas and other non-sharp metal utensils. They will not harm the hard-anodized surface. HOWEVER, do not use sharp instruments or appliances such as electric mixers to cut, chop, or whip foods in any pan. Such use can scratch the pan, especially when it's heated. (All metals become softer when heated.)
Stove-Top Use
Preheating
When sautéing, stir-frying or frying, always preheat the pan at the temperature setting you'll use to cook. Preheating provides maximum control for the cooking process. The pan is properly preheated when the rim is hot-to-the-touch.
Do not preheat on high to heat the pan faster. For cooking techniques such as sautéing, stir frying, or preparing an omelettes, preheat at medium to medium-high. This will make sure your food begins cooking properly as soon as you place it in the pan.
TIP: The Butter Test
Heat the pan over medium to medium-high heat. When the rim of the pan is hot-to-the-touch, rub a teaspoon of butter over the inside of the pan. When the butter begins to bubble briskly (it should not brown), it's ready for the ingredients. If the butter begins to burn and turn brown, the heat setting is too high. Carefully wipe the burned butter out of the pan with a paper towel, lower the heat and begin again.
You can do the butter test even if you don't want to use it as a cooking medium, simply wipe it out with a paper towel and use the medium of your choice, or none at all.
Heat cooking oils
Whether you are using a hard-anodized, stainless, copper or nonstick pan, it is important to heat the butter or oil to the right temperature. Add oil or butter and allow to heat a minute before adding food. Preheating brings the pan and oil or butter to the right temperature so the food surface sears immediately. It also keeps foods from sticking in hard-anodized pans.
Fats and oils work in various temperature ranges. Use the type of oil or fat called for in the recipe.
PLEASE REMEMBER
Shorter handles, higher cooking temperatures and longer cooking times can cause handles to get hot, especially Hard-Anodized products. Cool V™ long handles on Infused Anodized and Commercial Hard Anodized dramatically reduce heat conduction along the handle allowing for more comfortable cooking.
Oven & Broiler Use
Hard-anodized pans and covers can be used in the oven and under the broiler.
PLEASE REMEMBER
Handles will become very hot in the oven or broiler. Always use a potholder or mitt to prevent burns when removing pans from the oven.
Cleaning
Do not clean Calphalon hard-anodized cookware in a dishwasher. Dishwasher detergents will damage the surface. Dishwasher use will void your Lifetime Warranty.
Hand wash your cookware thoroughly inside and out after every use. Wash with hot, sudsy water and a dishcloth or Scotch-Brite™ pad and a recommended cleanser (see below). After cleaning, the pan should have an even color tone and matte finish. Dark, shiny, or hazy spots on hard-anodized surfaces mean that some residue remains on the cooking surface.
Recommended Cleaners
• Ajax® (with or without bleach), Comet (with or without bleach), Dormond
Recommended Cleaning Pad
• Scotch-Brite™
DO NOT USE
Oven cleaners or other caustic cleaning solutions, baking soda, automatic dishwasher detergent, liquid bleach, liquid household cleaners used for walls, floors, porcelain, etc.
Always allow your pan to cool before washing. Submerging a hot pan in water can cause irreparable warping.
TIP
If eggs and other foods begin sticking, even after following preheating and butter test instructions, it's a sure sign that grease and food residue have built up on the cooking surface. Clean thoroughly, referring to the recommended cleansers.
Lifetime Warranty
Calphalon Commercial Hard-Anodized cookware is covered by our Lifetime Warranty. Calphalon will repair or replace any item found defective in material or workmanship when put to normal household use and cared for according to instructions. Minor imperfections, surface markings as a result of shipping, and slight color variations are normal. This excludes damage from misuse or abuse, such as improper cleaning, overheating, dishwasher use, use of caustic or other unapproved cleaners, neglect, accident, alteration, fire, theft, or use in commercial establishments.
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