I have an All-Clad Set. I have cast iron skillets I've been carting around for 35 years. I have some Anolon, a ton of classic anodized Calphalon and now, a set of Calphalon One Infused Anodized. Anybody who complains about food sticking to it is either not paying attention in class, or is simply using it wrong. All pans have a way of cooking that works for them or doesn't. Used properly, all pans are essentially non-stick. But it seems most people don't know how their cookware properly, or don't care enough to learn.

I you brown and deglaze there is simply none better than C1. By the time you get some browning on something using Anolon's best non-stick, it's overcooked. If you want to cook scrambled eggs, get some teflon, C1 will stick. And if you absolutely can't bear to properly care for your cookware, get All-Clad stainless and throw them in the dishwasher to your hearts content.

I read some of these reviews and they are like complaining that a screwdriver makes a terrible set of pliers, and a bad wrench. So, get a wrench, too. C1 isn't all things to all people, but it's the closest. Throw in a separate non-stick frying pan for your eggs, get over not dishwashing them, and call it good.

I bought the 13" skillet about 2 and a half months ago and am very disappointed to find that there are nicks and chips in the inside surface of the pan. I never used any metal implements sharper than a table fork and didnt scrape hard with that, mostly only used a plastic spatula on it. Cleaned only with a Scotch-Brite pad as recommended by the manufacturer.

Pan still works fine but I have stopped using it because of the damage to the cooking surface since I don't want to eat the advanced polymer. Plan to send it back to Calphalon with a letter of complaint.

I thought these pans were my dream come true, a semi-nonstick pan that would stand up to everyday use without damage-- but it's really not much better than a cheap teflon nonstick counterpart. Don't waste your money!

It was sunday morning, picked up the set saturday night with the wife. Had a great idea. I could make the crepes my family loves so much. Whipped up the mix, got all the various berries together. Started cooking. Well, ok so I can't flip my crepes for show anymore, but HEY they do not stick at all. Cool. Make about 15 crepes and then wake everyone up for breakfast. Now comes the cleanup. I washed the pan with the other dishes, and while drying them noticed some residue around the top inside edge. Hmm, guess I will need to use the nylon pad, into the water again, scrub scrub, dry. Still the residue. Maybe more elbow grease.. Scrub REALLY hard. No joy. The wife comes in and asks what's up? She tries, (obviously I dont know how to clean....).
Same problem when drying there is a sticky residue around the entire edge. We get out the barkeepers friend that came with the set, yup it's clean now. Oh and by the way, all the pieces are in their boxes to be returned today. I'm picking up a set of all-clad. I can't believe that such a simple thing as butter would cause such a cleaning nightmare. I could see maybe the crepe getting stuck (which they didnt) but butter? Come on who doesnt use it? Very disappointed with this set. Like I said, we will be getting some stainless that was recommended by the salesperson who said she had tried the ONE also and was not happy with cleanup. Mind you the food did not stick, on that part I think its a great product, but I cant keep special chemicals around just for the cookware, I'm just too lazy for that. I have better things to do with the 90 minutes after breakfast.

I bought a whole set of caphalon one sort of on an impulse a couple years ago based on what a salesperson at William Sonoma said. I find them very easy to clean following the manufacture's recommended cleaning methods. I don't find the food sticks too much. It is similar in performance to my 20 year old magnalite (out of buisness) or stainless pans I've used. To limit sticking you'll still need good cooking technique. It isn't like a non-stick pan but you'll get better browning than non-stick. I try to treat the pans very well, but even so they are getting small dents in the bottoms of them. I don't even understand where they might be coming from. I don't see any such damage to my regular old stainless pans or any of my other anodized pans, which are much older. They still cook ok, but I'm worried about longevity, and it isn't going to help with food sticking.

I read the other reviews for this cookware which made me kind of worried but I purchased it anyway. For anyone considering Calphalon One Infused (not the non-stick) don't worry yourself over any of the reviews that talk about how food sticks to this cookware as it simply doesn't. Is it totally non-stick? No, things will stick a very little, but just as much as they should to make great sauces that you can't do with non-stick. You can also use metal utensils which is a huge plus (I hate using plastic spatulas to flip over easy eggs as it's too thick and causes yolk breaks). I can make scrambled eggs and can clean the pan with just a paper towel. Just the smallest amount of oil (after the pan is heated) is all you need.

Anyway, don't be worried about any of the reviews that talk about these pans sticking. Either these people don't know what they're doing or they have cookware from another company and regret their decision.

A few tips (that have nothing to do with Calphalon, just with all good cookware).

1) Don't use oil in an aerosol spray can. The aerosol propellant will cause spots on the cookware which you won't be able to remove. This is true for all cookware. Just never use aerosol spray oil. This could be one of the reasons why people think they can't get pans clean, it's not the food, it's the aerosol propellant.

2) Don't put anodized cookware in the dishwasher. The reason is that the anodized process uses acid to change the aluminum black and dishwasher soap is mostly bleach so it acts like a strong base. Basically, if you use dishwasher soap on any anodized cookware, it will make it look modeled or blotchy. It won't break the pans and everything will still work just fine. The only thing it will do is make the cookware look older than it is. If you keep the bleach away from anodized cookware, they will keep their new look. This is true for any anodized cookware, not just Calphalon. Also avoid any kind of cleaner with bleach as this will do the same thing over time.

3) Pre-heat cookware before you add oil. This should be done with all cookware, not just Calphalon.

4) Let the cookware cool before cleaning (which will make clean-up easier). This should be done with all cookware, not just Calphalon.

5) Use Bar Keepers Friend brand to clean the cookware every so often to keep it looking brand new. I've used Bar Keepers Friend for many years on stainless steel sinks and it works equally well on just about any cookware including Calphalon.

Finally, don't even consider the non-stick version of this cookware. The Calphalon One Infused (not the non-stick) is the one you want. You'll love it!