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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 Stainless Steel 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
A small amount of oil, butter, or margarine is all you need for easy food
release when you follow these basic steps:
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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.
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Preheat
the Calphalon One Infused Anodized Fry Pan and oil properly (see
Stove-Top Use).
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Use the
proper temperature to cook (see Heat Settings).
TIP
DO NOT use aerosol cooking sprays in any Calphalon cookware. Sprays leave a gummy residue that is difficult to remove completely. This residue causes food to stick, even in nonstick cookware.
Utensils
You may use metal whisks, spoons, spatulas and other non-sharp metal utensils. They will not harm the stainless steel 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
Calphalon One Infused Anodized
Fry Pan at the temperature setting you'll use to cook.
Preheating provides maximum control for the cooking process. The
Calphalon One Infused Anodized
Fry Pan is properly
preheated when the rim is hot-to-the-touch.
Do not preheat on high
to heat the Calphalon One Infused Anodized Fry Pan
faster. For cooking techniques such as sautéing, stir frying, or
preparing an omelette, 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
The exclusive Calphalon Cool VTM long handle design keeps handles cool to the touch during stovetop cooking.
Oven & Broiler Use
Stainless steel pans can be used in the oven and under the broiler. Tempered glass covers are oven safe to 450°F.
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
Hand-washing stainless steel surfaces with hot sudsy water and a Dobie Pad is recommended. However, stainless steel is dishwasher safe. See below for other recommended cleansers.
Recommended Cleaners
• Dish liquids intended for hand-washing such as Dawn or Joy. (Do NOT use dish detergents made for use in the dishwasher when hand-washing.)
• RADIANCE from Calphalon
• Penny Brite, Bon Ami, Barkeeper's Friend
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 Contemporary Stainless and Tri-Ply Stainless cookware is covered by our Lifetime Warranty and Simply Calphalon Stainless 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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