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Before You Cook
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Wash your new pan and cover
in hot, sudsy water. Rinse and dry.
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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
Nonstick 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:
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High heat for boiling or
reducing liquids only.
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Medium to medium-high heat
for sautéing, stir frying, and frying.
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Low heat for warming food,
simmering, and preparing delicate sauces.
Cooking Oils and Sprays
With nonstick cookware, the cooking surface doesn't determine the amount of
fats you use to cook. You can use very little or no added oils at all. Or
you can use as much butter or oil as you like. You decide --that's the
beauty of nonstick.
So, use oils or fats for added crispness, color, or flavor, if you like. For
a golden color and crisp texture with hash browns, pancakes, and sautéed
meats, apply a thin coating of butter or margarine. You may also wipe a thin
film of canola, olive or other oil over the cooking surface.
Utensils
Use only plastic, coated, or wood utensils to protect your pan's nonstick
finish. Calphalon offers a complete line of nylon cooking utensils developed
especially for use with nonstick cookware
TIP
DO NOT
use metal utensils, sharp instruments or appliances such as electric mixers
to cut, chop, release or whip foods in any nonstick pan. Such use can damage
the nonstick finish and void your Lifetime Warranty.
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
Nonstick pans are oven safe to 450°F. Nonstick pans are not approved for
broiler use, which will damage the nonstick surface of the pan.
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
Nonstick surfaces
Wash with hot, sudsy
water and a dishcloth. Please note, pans with a stainless exterior
and nonstick interior can go into the dishwasher. However, hand washing is
recommended.
Hand wash your cookware thoroughly inside and out after every use.
Wash with hot, sudsy water and a dishcloth. After sautéing or
frying, we recommend cleaning nonstick pans with a Dobie pad and
a recommended nonabrasive cleaner (see below) to remove any food residue.
Recommended Cleaners
• Dish liquids intended for hand-washing such as Dawn or
Joy. (Do NOT use dish detergents made for use in the dishwasher for
hand-washing purposes.)
• Soft Scrub with bleach, Bon Ami
Recommended Cleaning Pad
• Dobie pad
DO NOT USE
Abrasive cleansers or cleaning
pads, oven cleaners or other caustic cleaning solutions, baking soda,
automatic dishwasher detergent, liquid bleach, liquid household cleaners
used for 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 Nonstick
cookware, Contemporary Nonstick cookware and Commercial Nonstick Bakeware
are covered by our Lifetime Warranty. And Simply Calphalon Hard-Anodized
Nonstick is covered by our 10-Year 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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