- 8" Omelete pan, 10" Omelete pan, 12" Omelete pan, 1 1/2 quart Covered sauce pot, 2 1/2 quart Covered sauce pan, 3 quart Covered chef's pan, 6 quart Covered stock pot
- Heavy gauge hard anodized construction 80% harder than Stainless steel
- Commercial durability
- Three Non-stick layers for superior release
- Long stay cool handles
- Vessels made in the USA
- Types of Stainless Steel Cookware
- Calphalon stainless steel cookware is crafted from stainless steel and aluminum. Handles can be cast stainless steel or stainless steel with silicone grips. SOme pans may also include a nonstick coated interior. Determine the type of cookware you have before using and cleaning, and follow instruction for the interior and exterior surface. You may need to follow different instructions for the interior surface of your cookware.
- Before using your cookware for the first time, wash in warm sudsy waster and dry thoroughly
- Calphalon stainless steel cookware is safe for use on gas, electric and radiant cook tops. for induction capability, look on the bottom of the pan for the induction seal.
- DO NOT use aerosol cooking spray. Aerosol spray contain a chemical propellant that is difficult to remove. Instead, use an oil mister filled with olive or vegetable oil, or dab a bit if oil on a paper towel and carefully wipe the interior of the pan.
- Preheating the pan:
- Preheat the pan using the heat setting you intend to use when cooking, before adding butter or oil.
- Do not rush the preheating process by using high heat
- Experiment the heat setting; start with medium heat and adjust as needed
Recommended Setting | Technique
High Heat | Boiling or reducing liquids
Medium - Medium-High Heat | Searing, sauteing, frying and stir frying
Medium Heat | Cooking pancakes, hot sandwiches and omelettes
Low Heat | Simmering, warming and preparing delicate sauces
- Cookware with stainless steel interiors is safe for use with all utensils, Cookware with nonstick interiors is safe for use with nylon, silicone, coated or wooden utensils. Do not use appliances or sharp instruments to cut, chop, mix or release foods in a stainless steel or nonstick pan. Such use can damage the nonstick finish and void the warranty
- Always use caution when cooking on the stove top or when using cookware in the oven.
- Short handles, high cooking temperatures and long cooking times can cause handles to get hot on the stove top or when used in the oven or broiler
- Always use a pot holder or oven mitt to prevent burns when handling cookware on the stove top or removing pans from the oven or broiler
- Oven Use:
- Silicone handles: Oven safe to 400ºF. Not safe for use on the broiler. broiler use will damage the cookware and void the warranty
- Stainless steel handles: Oven and broiler safe.
- Cleaning & Storage
- Allow pans to cook completely before washing. never immerse a hot pan in cold water as this will cause irreparable warping.
- Stainless steel cookware is dishwasher safe; however, we recommend hand washing to preserve the luster of the stainless steel
- Covers are dishwasher safe
- Hand washing:
- NEVER use abrasive cleaning pads or cleansers that damage the pan and void the warranty
- Stainless Steel Interiors & Exteriors
- Clean the interior stainless steel surface of the pan with a liquid dishwashing detergent (such as Dawn) and a non-abrasive sponge (such as Scotch-Brite Dobie or blue Scotch-Brite scrub sponge) or soft bristle brush for stubborn spots, use BAr Keeper's Friend with a non-abrasive sponge then hand wash in hot sudsy water.
- Nonstick Interiors
- Clean the interior nonstick surface of the pan with a liquid dishwashing detergent (such as Dawn) and a non-abrasive sponge (such as Scotch-Brite or blue Scotch-Brite scrub sponge) or soft bristle brush. To remove difficult residues, use "Soft Scrub" liquid cleanser then hand wash in hot, sudsy water.
- DO NOT USE oven cleanser or other caustic cleaning solutions, baking soda, bleach, or liquid household cleansers used for walls, floors, porcelain, etc. These cleaners will damage cookware and void the warranty.
- Hang pans on a pot rack or store flat in single layer in your cupboard
- Do not nest pans one inside the other; this may damage surfaces and void the warranty