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!

I tried to like these pans, I tried really hard. I did my research before I bought these and found mostly good reviews. I decided they must be worth the investment. I liked the fact that these were "low stick", easy to clean, and metal utensil safe. I followed the directions perfectly (preheating the pan, letting the food rest on the counter before adding to the pan etc) and no matter what I did, the food stuck horribly- and I mean HORRIBLY. Worse than my plain ol' stainless pans. As far as clean up goes, Calphalon advertises that all you need to keep them clean is a dishrag and hot soapy water. They say that occassionally you'll need to use some Bar Keeper's friend on them to keep them completely clean and residue-free. Well the only way I could really get them clean was to use Bar Keeper's friend on them every single time. If I didn't use the bar keeper's friend, there would be a residue visible only when the pan was completely dry. Yes initially clean up seems easy, because if you let them soak whatever is stuck on (and trust me everything sticks) will slide right off, but you'll still need to use Bar Keeper's friend to get them completely clean. Even something so simple as cooking pasta in a pot, would leave a starchy residue that only came off with Bar Keeper's. Washing these pans was a huge chore. You can't use them to fry anything- eggs, potatoes, bacon etc, because the food will stick horribly. Also, these pans are heavy. I know some people may like that, but these are REALLY heavy and I have arthritis in both hands so this was also a problem. After two months of using them I was extremely disappointed and disgusted at the amount I spent on this set due to the fact they are just horrible to use. Finally, I called Bed Bath & Beyond where I purchased them, and they let me return them! So I strongly urge anyone considering to buy these, buy them from Bed Bath and Beyond and save your receipt, the packaging, and whatever bonus gifts you receive. At least that way you can return them and get your money back if you have the same experience I did. I ended up buying a $99 Cuisinart Pro Nonstick cookware set and I am much happier with that, then this $579 set! My new non-stick cookware fries beautifully, and is wonderful to clean up.

This is the best cookware we've ever had. My wife and I are avid cooks and we've gone through pretty much every type and brand of pots and pans - until Calphalon One. This is very different from Calphalon non-stick or commercial - you really want Calphalon One.

These pans really are low-stick (term of my own making) only if you use them right. You need to heat them up slowly with oil already in the pan - and wait until you're at cooking temperature before putting the food in. If you just turn the heat on and put the food in, it'll stick big time. Also, frozen items needs to be left out of the freeze for 5 to 10 minutes before cooking so they don't stick. If you do this, these pans are awesome - you'll have very little stick (you will have some - this is NOT non-stick) and the food will cook incredibly better than any other pan. It will sear right in, and heat distribution is so uniform that you can cook with the center or edge of the pan and see no difference. You do need to set your cooktop a little lower than other pans since heat transfer in the Calphalon One's is much better than most other pans.

Also, an oil atomizer (spray) with olive oil works much better than Pam or similar, since these leave an oily film on the pans that is visible once they dry. Also, even when some foods sticks (like scrambled eggs) Bar Keeper's Friend (the powder version) will do the trick.

This set is expensive, but definitely worth the price. We've been using them (with metal utensils) for over a month now and you couldn't tell they're not just out of the box.

I LOVE this set. This was the first "real" cookware I've ever bought. My husband and I did months of research before purchasing this set. We've had it now for about 2 months and I can't express how much we've enjoyed it. I've read several reviews that say food sticks and so on, but I think that perhaps those people think that because it looks similar to non stick, it is. It's not! Think of it like this: It cooks like stainless steel and cleans up like non stick (maybe even better!). We almost went with the All Clad, but we just couldn't get over how uncomfortable the handles were. Since I haven't cooked with All Clad, I can't compare the Calphalon One to it, but I will say they heat evenly and cook evenly. Clean up is SUPER easy! Just this morning I made bacon and french toast. I looked at the pans and thought "There is no way I'll ever get this clean!" I poured some Bar Keeper's friend on it and went to work with my Scotch Brite pad and within MINUTES it was spotless! Fantastic!

My fiance and I registered for this set and we were thrilled when my parents got it for us. I have been an avid home cook for over 10 years and have never had a complete set of cookware. This is exactly what the Dr. ordered! Here's why:
1) Heavy, sturdy construction. These things can take a beating. They heat evenly and hold heat very well.
2) You can use metal utensils with them. I hate plastic spatulas! We all know that we aren't supposed to use metal with non-stick pans but we all do and then after a while our pan is a useless, peeling shadow of its former self. Well this isn't the case with Calphalon 1! Scrape away with any device you have at your disposal with no fear.
3) They "stick" and sear as well as cast iron cookware (it's a good thing). This is the best feature for me. Coated non-stick cookware has its place but if you like to pan sear and get those tasty browned bits for sauces you used to have to use a pan that's not non-stick such as stainless steel or cast iron. They "stick" for a reason. You need that contact with the cooking surface to get that great browning. Now there's the Calphalon 1 which sears as well as cast iron pans but cleans up like a non-stick pan. It's a no-brainer!
4) They look cool, have great handles, they're oven-safe, and they come with a lifetime warranty.

These are not cheap. If your primary goal in cookware is super easy cleanup then don't buy this expensive set. It will dissapoint you. But, if you want the advantages of traditional cookware combined with easier cleanup in a durable, functional set, and are willing to shell out the $$$ for a top-of-the-line product then this is for you. Serious cooks who need the correct tools will love this cookware.

I originally bought the Calphalon One Infused Anodized 10 piece set back in 2004, shortly after it just came out. Prior to this set, I was only using the All-Clad Stainless Steel... I bought the Calphalon One set because I had a friend who highly recommended it - She said it was better than All-Clad. So I decided I had to try it for myself!

Nearly two years later, I must say that she was right! I'm sure some of you have heard the saying that food cooked in stainless steel tastes better...?? Well, I must tell you that food cooked using Calphalon One tastes even better than food cooked using stainless! The texture is better, and the taste is more flavorful! C1 also browns better than stainless steel!

After converting to C1 from All-Clad, I decided to do some research to find out what makes C1 better. For one obvious reason, C1 is made of anodized aluminum. Aluminum is a far better heat conducter than stainless steel (but not better than copper or silver), however, anodized aluminum is stronger than regular aluminum AND stainless steel, and does not react with foods the same way that regular aluminum does (especially with acidic sauces, etc). You see, All-Clad uses the tri-ply construction method in their stainless steel line, where a layer of regular aluminum is sandwiched between two layers of stainless steel (and the layer of aluminum that All-Clad uses is fairly small compared to thickness of C1 pans). Calphalon One pans are simply stronger, and feel more solid compared to All-Clad. Not to mention, the handles on C1 pans are much more comfortable compared to All-Clad.

While C1 is not dishwasher safe, the quality and taste of the food definitely make up for this. I have read several reviews where people were under the impression that C1 infused anodized was also non-stick. While the pans are stick-resistent (clean up is EASY), they are not non-stick! If you want non-stick, then buy the Calphalon One non-stick line. I have also read reviews where people complained of food sticking when using Calphalon One infused anodized. This is because these people probably do not know how to cook (and non-stick would suit them best). If you don't know how to cook on a non non-stick surface, then this cookware may not be for you...

Again, I have had this set for almost two years, and I keep adding more C1 pieces to it. One very impressive note is that my oldest C1 pieces still look fairly new! While anodized aluminum will stain over time (similar to staining on stainless steel), Barkeeper's Friend will remove those stains and keep your cookware scrupulously clean and looking new for years to come!

Needless to say, my All-Clad pieces have sat in the cupboard, unused for quite some time...

These are wonderful pots and pans. They heat evenly and quickly. Foods brown beautifully. They do not stain or absorb the flavor of whatever you're cooking. They're heavy: you can feel the quality everytime you pick one up. Oh, and they're also beautiful.

As many other reviewers have mentioned, these are NOT non-stick pans. But they do release easier than typical anodized or stainless steel pans. Cleanup is slightly more difficult than with teflon-coated pans, but a few seconds of extra scrubbing seems a reasonable tradeoff to me in terms of how they cook.

Bottom line: if you're a reasonably experienced cook who knows how to use heat properly and is not afraid to use a little oil when cooking, you'll love these pans. If non-stick properties and easy cleanup are the most important things to you, then try Calphalon One Nonstick or one of the many other quality non-stick brands out there.

Used to use Calphalon made in Ohio, recently bought Calphalon made in China. Appreciable and noticeably difference in quality of manufacture. I hope someone is listening.

Manufacturers, Please make stuff in the US, 99% of us wouldn't mind paying for the difference, especially when it comes to the quality of consumer goods that are supposed to be designed to last 5-10 years.

I did a lot of research before deciding to invest in these pans (they aren't cheap pans). I loved the idea of being able to use metal utensils while still having some of the non-stick properties. I did not go into this with the idea that they were non-stick pans, in fact, I did not want non-stick pans.
I am not chef, by any means, but I do know how to properly use heat in the cooking process. That's helpful in appreciating these wonderful pans. I am thrilled with my purchase and my cooking has improved as a result,too! They are all I thought they'd be and more.
Clean-up is fine. I use the bar keepers friend when I need to & otherwise just warm soapy water. Much, much better than stainless steel.
They are very attractive,too. Decorative AND functional, what a great thing that is!!

Wow! This cookware is better than I expected. I wasn't sure when I shelled out the nearly $600 for a set but it lived up to the sales pitch I got. It's not a nonstick pan but it truly does release more easily than my stainless fry pans. My chicken breasts turn out perfectly brown and those little bits left in the pan end up making a great sauce. I can even cook steak in these and it turns out like I grilled it!

I would highly recommend these pans to anyone who wants to feel like a gourmet cook!

We have had our 10 pc. set for 11 days and already two of the fry pans have small nicks in the inside surface. The nicks could not be reproduced once the pans were cold, so I can only guess that the polymer infused surface, once hot, become soft and vulnerable. We followed all instructions on using the pans -low heat, pre-heating, etc. One pan we have used daily to cook eggs. The other we used once. We wanted a set that tolerated metal utensils, so this set was especially appealing. Unfortunately, the nicks indicate that these pans do not hold up to regular use with metal. When we took the pans into the store, they agreed to refund our cost. They also said no one else had brought pans in with the same complaint.

We had registered for All-Clad pans for our wedding last year, and decided to go with a Calphalon commercial nonstick set instead. The person helping us highly recommended the Calphalon One infused anodized set instead, and said the demonstrations he had seen were fantastic. We bought that set and have had it for nearly a year. We hardly ever use it, however, because things stick so badly, even with oil. While the set looks quite nice and cleans up easily enough with soaking and Bar Keeper's Friend, I'm very disappointed with how it cooks and would love to be able to return it.

Best cookware I've ever owned or used. Better that All-Clad, Circulon, Cuisinart, T-Fal or Revere-ware. No leaky rivets or poor packaging as others reported. I would say they bought them at locations that handled the shipping poorly.
Calphalon One Infused is awesome cookware. Just as advertised they sear, brown leaving the moisture in the food. Perfect sunnyside-up eggs without the brown rubber that non-stick pans cause.The butter covers the pan before the egg thus no dried edge. They will blister the skin off a chili just like cast iron and then clean up with a wipe of a sponge in warm water. No chili smell or taste is left on the pans.Cook with lots of garlic the smell and taste rinse off also. Use the same pan to make a brandy drizzle over pears for desert with no worry. Use whatever you like to whip up a dinner, a metal potato masher on non-stick would be a no no. Go right ahead with Infused. They are made to take anything.
If you know how to cook or want some serious cookware to help you learn how, these are the pans for you. Enjoy yourself and happy cooking.

Note: There is an error in the description of this set. The set includes 10" and 12" fry pans, not 8" and 10" as described.

If you've read the other reviews here, you probably already know that this is reduced-stick, NOT nonstick, cookware. There is a nonstick version of this cookware, and if you want nonstick, you should buy that. If you don't know why nonstick cookware isn't desirable for all cooking, you should do some reading before spending this much money.

I upgraded to this cookware from a set of anodized aluminum cookware (not nonstick) that I've had for 10 years. I probably don't need cookware as good as this, but as I learn to cook more and different things, I'm sure I'll come to appreciate this cookware more fully. For now I can state that it is a huge improvement over my anodized aluminum cookware. It performs as promised by the manufacturer, and cleanup is relatively easy.


I have had one major problem with this set. Four of the six pans included in the set were significantly damaged. The box wasn't damaged; the packaging as a whole is simply very, very poorly designed. When you open the set, the first thing you will have to do is pry the 4 1/2 quart saucepan from inside the 3 quart chef's pan. Inspect the outside of the 4 1/2 quart sauce pan and you will almost certainly find damage from the rivets in the 3 quart chef's pan below. I also found damage to both of the fry pans and the 3 quart chef's pan.

I returned the damaged pieces to the store where I bought the set. We had to open 4 more sets to replace the four damaged pieces. It took 5 sets to assemble one 10-piece set in satisfactory condition! The manager of the store is sending the other 4 sets back to Calphalon. What a waste of my time and good cookware.

The damage I refer to included nicks, dents and gouges that tended to occur in the same places in the pans in each set. There will be some bright silver marks on the set that you might think are chips in the surface, but that isn't the case. They clean up nicely with Barkeeper's Friend. If there's no dent, nick or scratch left when you clean them, you should be fine.

I called Calphalon about the issue. They acknowledged problems with the packaging and said that they had taken steps to correct it (though all of the sets I saw were packaged the exact same way).

Calphalon's answer was for me to ship the damaged pans to them first, and they would in turn send me replacements. But I didn't buy the set to be without it, and there was no guarantee that the replacement pans would not be damaged. At the very least they should send the replacement pans, allowing the customer to return the damaged pans in the same box.

Anyone buying this set should really anticipate the likelihood of the need to return the set or individual pans due to packaging/shipping damage. Inspect your set closely.

This is my review and advise to all looking to buy this set or any item of the new line Calphalon one.

I bought the 7 qt and the 11 inch square skillet. In terms of clean up not bad.. it is realitivly easy to clean and as they say it isn't nonstick. The meat brown great. I do notice it seems you get a little stain on it after you wash it with soap and water but it disapears when you use barkeepers friend like they say.( it came with samples) but you have to use it all the time. ( I never had this problem with stainless.

Problems. I had to return the 7 qt pan because it had a dent in the cover. ( Not a scratch on the box). Well the wife and I racked it up to just dumb luck until we decided to shell out the cash for the set and found 2 covers damaged. one had the dent smaller than the 7qt one. The other had fine half swerlls on the inside cover. One of the pots on the top edge was dented and the edge was sharp... That one had the anodized coating applied on it.
The QC ( Quality control) has disapointed me. I returned the whole set. but I am keeping the ones I have bought to try. ( My advise as for know inspect the pots before taking them home It may take some time but it will be well worth it.

I have purchased 3, 10 piece sets and at least 2-3 of the pots in each set leak at the rivets. They start leaking anywhere from immediately upon filling with liquid and 12 hours later. The handles are riveted so low on the pots that the only way you can avoid this is to fill the pan only part way to below the rivets.

I called Calphalon who said this was extremely rare. Obviously it's not that rare as I have tried 3 sets in a row and only found 1 pot in one of the sets that didn't leak. I have owned Meyer pots and pans in the past and they have riveted handles but don't leak. Calphalon suggested that since I had just purchased the set(s) to return them to the retailer since it can take 3-4 weeks for them to replace a pot you send to them under the manufacturers warranty. After trying so many sets and not having good luck with them, I think I will just send Calphalon the leaky pots and ask their customer service to test the replacement pots before they send them to me.

I recommend that anyone purchasing a set or an open stock pot test them immediately for leakage so you can return/replace them at the retailer before you lose the receipt.

As far as the non-stick feature, I call it "stick-less" cookware. If you don't properly oil the pan, the food will stick but a little soaking in hot water and it comes right off.
I bought a couple of open stock pieces of their new Calphalon One non-stick infused anodized (fyi the 1.5 quart pot I purchased didn't leak)for the times I really need/want non-stick features such as cooking pancakes, frying eggs, or cooking sticky foods such as rice or oatmeal. It's probably appropriate to mix and match both types of cookware to suit the different foods you may cook.

The handles on the new Calphalon One cookware are a vast improvement over the old commercial non-stick handles. They are wider and textured so much easier to grip than the skinny/shiny/slippery ones on the commercial non-stick line.

Just as the title says, everything sticks to this cookware. You can't even fry an egg in the skillet. It stinks and the personnel at the company were smart ass and rude. I will never buy another product from calphalon or any subsidiary they may own.

Calphalon One is hybrid hard anodized cookware that infused with polymer. This is not a nonstick cookware.

This cookware has the characteristic of the hard anodized aluminum cookware while the infused polymer provide the nonstick effect (if you use it correctly). It is less stickier than regular anodized cookware.

On the advertising, calphalon doesn't say that calphalon one is a nonstick cookware (I mean the one like teflon coated cookware). It says that calphalon one is infused anodized cookware. They are two different things. You can tell that a cookware is a nonstick (teflon coated or whatever) by seeing it and feeling it with you finger.

"Calphalon One is revolutionary hybrid cookware that combines the best qualities of traditional metal and nonstick cooking surfaces."
In this quote, calphalon does not say that calphalon one is a nonstick cookware, BUT, it has the quality of both traditional metal and nonstick cooking surfaces.

It says that calphalon one sears perfectly, release with ease, deglaze beautifully.
To get the nonstick effect, you have to heat the pan first until it's hot enough, then, pur the oil, and put (let's say) the steak. Let it sear for several minutes until the pan releases it. You shoud try to turn the meat, if it still sticks, it means the pan hasn't release the meat yet. DON'T TRY to turn the meat before the pan releases the meat, because the meat will stick like crazy. After the pan releases the meat, you can turn the meat with ease.

Calphalon One is a very good cookware. You just can't use it like a Teflon coated nonstick cookware. If you like hard anodized cookware, this calphalon one is an upgrage that featured "sear and release" technology by infusing the polymer.

Calphalon One are the best professional style pans on the market today.

If you want a pan that is TOTALLY non-stick, go to a department store and buy one for $10.00.

These pans are not fully non-stick and not fully stick. They have the qualities of both. Which any "real" cook will understand and know how to use these pans as they were designed to be used.

If you do not understand why Calphalon has designed these pans, then stick with your 16 pc tin set you got for $9.99 at your local discount center. Do not buy these, you will not appreciate them.

After looking for over a year for the best cookwear for my needs, I finaly decided that this was the way to go. THIS IS NOT ENTIRELY A NON STICK COOKWEAR! This is more of a midway between the traditional Calphalon and their new non-stick line which will be out in July of 04. I bought the 7 quart saute pan and was so excited to be using metal utensils, I could have done a cartwheel. This pan cooked like a dream. Clean-up was a snap, but again, it is NOT A NON-STICK PAN IN THE TRADITIONAL SENSE! So you have to ask yourself what kind of a cook are you? If your prority is to have a quick clean up - then go with a non stick group like the new Calphalon that is coming out in July. If you are really into cooking well with a set of cookwear that allows you to sear, brown, cook evenly, heat your pan well etc...go with this. It is attractive (great if you hang your cookwear from a rack) it is a heavy group of cookwear that gives you a good solid base, and it cooks like a pro set. If COOKING is what you want...this can't be beat. If the cleaning part of cooking outweighs that...go non stick. Calphalon has a great customer service group too. I LOVE THIS STUFF!

I am glad I bought the single 10" fryer before buying the entire set. It sticks like crazy. I have never been so dissapointed with a product. One star is too much for this piece of crap. $100 for a pan that sticks like this? No thank you. I have tried butter and sprays like Pam....stick stick stick. I have cooked steak, pork, and fish....stick stick stick. I fried a fatty sausage....stick stick stick. Sheesh. I have some $10 pans that don't stick as much. Spend your money elsewhere. This isn't the product it claims to be.

The ultra catchy advertisement of this "revolutionary" cookware and reading the positive reviews were enough for me to buy the Calphalon 10-piece set. I searched all over to find a vendor that delivers overseas and had the set shipped in. The high price PLUS the high shipping charges (overseas!) and customs didn't matter. I had to have it! After a month of trial, I am DEEPLY disappointed. I CANNOT believe Calphalon advertised them as NON-STICK. Everthing STICKS. It sticks so much, everything from meat to fish disintegrates into burnt glue on the surface. Now I can hardly understand where these people with racing reviews are coming from. What are you people cooking?!?!?

I am nothing close to a professional cook, but was really taken in by the reviews and descriptions of this new Calaphalon line. So I splurged... While I do love the durability and ability to use metal utensils, I just can't get over how badly things stick - everything from eggs to pancakes to burritos to sauteed spinach. No matter how much butter and oil I use, no matter how I try to follow their instructions of letting the food "warm" for 10 minutes outside of the fridge before cooking, etc, I've just never seen such sticking. Maybe you need to be a better cook to appreciate these pans... I just want to be able to cook omelettes. Guess I should have gone with non-stick.

I have been cooking for the last 10 years or so on Calphalon Commercial Hard Anodized cookware (which I thought was the best). When I saw an ad for this new 'infused anodized' cookware touting it as a 'revolution' - I had to give it a try. I must say these pans are wonderful. They sear and brown just as well as my old hard anodized pan but they have this added bit of release that allows me to cook even the most delicate foods and provides the easiest clean up - almost as easy as nonstick. I have read some reviews on here, and you need to be careful and not expect these to be Nonstick, as they are not meant to be - but rather they have 'characteristics' of nonstick, as it states on the packaging. If you use nonstick and are happy with it but wish you could get better results while still keep some benefits of nonstick - these are the pans for you!!! OR if you are a gourmet or home chef - you will see and feel the advantage.

Just completely disregard the negative reviews on this set....it is fabulous. Of course you can't put it in the dishwasher, no cookware should be thrown in the dishwasher. Take care of your stuff, that's why you pay good money for it. Pamper it a little. How long does it take to wash a dish anyway? Calphalon One heats very evenly, cooks like a dream, and if taken care of properly (and not lazily tossed in the dishwasher) will last a lifetime. A very good investment!

To me the whole purpose of purchasing high end cookware is to make cooking and clean up a snap. With this product it's not dish washer safe so you always have to clean with hot soapy water. What a colossal waste of time.

We were very excited about the prospect of non-stick cookware that was durable, had no potentially harmful teflon coating, and came from a reputable manufacturer.
Our exictement turned to dismay after cooking potatoes for breakfast this morning; they stuck badly. We felt mislead by the claim of "non-stick". We intend to return them and continue using our $20 Target skillet.

I have been using the Cal One 10" fry pan for about 3 weeks.

Replaced an All-Clad stainless non-stick that I finally killed after about 3-1/2 years of tough, almost daily use. Wanted a pan that was as easy to use as non-stick, as durable and tough as SS, and cleaned up like new with little effort. Well -- its comes very close.

Have used it to make breakfast sunday morning, saute veggies and cook skirt steak in the broiler -- all with metal utensils.

I pay good money for quality equipment, not because its some yuppie fashion accessory to be displayed on the wall, but because I like to cook and don't want to be concerned about "not damaging" my equipment while cooking --- I know its going to be abused so it pays off long term for me to buy better quality up front.

So far I've been very impressed. This is a solid, durable product. Surface doesn't scratch, it can take the heat, and cleans up well with some soaking. I think folks who are very tough on equipment will like it.

Weaknesses -- Material is low stick, but not completely non-stick. While things don't stick like SS, they don't slide as nicely as a non-stick w/o some oil in the pan. So I feel that some cooks like me will still want a good regular non-stick pan for certain things -- it's not going to be "One" for everyone.

It is also not 'quite' as responsive to changes in heat as the All-Clad Copper Core and SS. However, the differences are so slight that I just don't see any advantage of a traditional SS/Copper pan given this material's other benefits and easy clean up.