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| Calphalon One Infused-Anodized 10-Inch Stir Fry Pan |  | Brand: Calphalon
Category: Kitchen
List Price: $110.00
Buy New: $49.99
as of 3/20/2010 01:26 CDT details
You Save: $60.01 (55%)
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Seller: CHEFS Catalog
Rating:  15 reviews
Sales Rank: 79,069
Color: Gray/Anodized
Shipping Weight (lbs): 4.7
Dimensions (in): 22.4 x 13.8 x 5.6
MPN: DR165P
Model: DR165P
UPC: 016853026197
EAN: 0016853026197
ASIN: B0007MX5OO
Release Date: March 15, 2005
Availability: Usually ships in 1-2 business days
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| Features:
| | 10-inch stir-fry pan with infused anodized technology provides nonstick interior | | | Advanced-release polymer penetrates below surface; metal surface sears and releases | | | Cast stainless-steel ergonomic handle stays cool for stovetop cooking | | | Wash with hot, soapy water and a dishcloth; oven safe to 450 degrees F | | | Measures approximately 3 by 10 inches; lifetime warranty |
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Product Description
A deliciously healthy meal is minutes away with this sturdy stir fry pan. Calphalon's revolutionary anodization process and a four-layer nonstick interior combine for an exceptionally durable cooking surface that's a snap to clean ? inside and out! Lifetime warranty.
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| Customer Reviews:
Showing reviews 1-5 of 15
Great piece to have in your collection! December 14, 2009
Anna Davis (San Diego)
Like one reviewer called it, "slight-stick" this wok sometimes sticks and sometimes doesn't. I had problems at first with MAJOR sticking, but the more I use it, the less it sticks. Today I used PAM spray for my shrimp stir-fry and had zero sticking...maybe it "seasoned" itself...I dunno! I even used *gasp!* steel wool to clean up the mess left behind in the early days and no damage done:) Good piece, would buy it again!
 It really sticks...... May 28, 2009
Yang Mao (Boston, MA)
1 out of 1 found this review helpful
Based on Richard Wong's review, I'm one of those buying this fry pan without the right expectation. The descriptions says "Calphalon One is revolutionary hybrid cookware that combines the best qualities of traditional metal and nonstick cooking surfaces." I thought it is Nonstick + Scratch Resistant. I was wrong. Almost everything I cook sticks to it, with only one exception: vegetables. I tried once to make fried rice using this pan, it was truly a nightmare!
I noticed it says in the description:"Any kind of oily residue on your pan can cause foods to stick." But the fact is no matter how hard I clean it, there is always some kind of oily stains that seems to have been "Infused" into the coating and wouldn't come off. Aside from those oily stains, it is otherwise easy to clean this pan.
The last disappointment of this Pan to me is the very long and heavy handle, which makes it a bit difficult to lift the pan using one hand and makes the pan in a whole a little imbalanced on a stove.
After getting more and more frustrated by the sticky surface of the Calphalon One Infused-Anodized Fry Pan, I bought this Calphalon Contemporary Nonstick Asian Wok Gift Set. I wanted to give Calphalon another chance, and also wanted to figure out if it is the so called "Infused-Anodized" technique messing things up. It turns out to be great buy. The Calphalon Contemporary series is Not scratch resistant, but guess what, it does perfectly what it is supposed to do: IT IS NONSTICK!!!
Awesome March 2, 2009
Crypto0102 (Pittsburgh)
Awesome small stir fry pan. I love calphalon stuff. 30 seonds to clean this pan tops. I bought the calphalon one infused, but if you don't like the brown bits sticking a bit to deglaze, then buy the calphalon one non-stick infused. I also have their panini pan. Seems like it is the only pan I use anymore on top the stove.Steaks etc... come out just like you cooked them on a grill... not rubbery like in the broiler. I recommend any of the calphalon stuff... my next purchase will be the everyday pan for when I need something larger than the panini.
 Bad product!!!!!Very bad! February 23, 2009
John Yu
2 out of 4 found this review helpful
In this product Features list, it stated as " ...with infused anodized technology provides nonstick interior..." It sticks! even sticks when I made omelet!!! This is a super stick!!!!!!!!
A Good Stir-Fry Pan If You Have the Correct Expectation December 4, 2008
Richard Wong (Ewing, NJ United States)
30 out of 30 found this review helpful
If you are reading this review, then you are probably considering a good pan for Asian stir-fry. Before I start, let's make one thing clear: This pan is NOT non-stick. If you are looking for a pure nonstick fry pan, stop now and look elsewhere. I am going to write about pros and cons about this pan, and let you be the judge. Today, we have so many choices: non-stick, carbon steel, cast iron, stainless steel, and now this Infused-Anodized Aluminum. I bought this pan during the promotion period when it was sold at $40.
Non-stick woks simply won't do for proper stir-fry. They are good for beginners or people who need to avoid oil, but you can never achieve proper stir-frying with them because they cannot handle the high heat required in stir-frying. No creditable Chinese restaurant will use a non-stick wok.
You cannot get more authentic Asian stir-fry cooking than a well-seasoned carbon steel wok and they are inexpensive (~$18). This 12 inch Carbon Steel Wok w/ Helper Handle (flat bottom) is my main wok. A well-seasoned carbon steel wok is naturally non-stick and can handle very high temperature. That being said, these woks must be seasoned before its first use and they need to be occasionally seasoned after. They can be mildly difficult to maintain and take a certain level of skill and experience to use.
I have not personally used a cast iron wok, but certainly have experience with cast iron skillets and cast iron dutch ovens. A cast iron wok also requires seasoning. It has great heat capacity. However, cast iron cookware are heavy and brittle, heats up slowly, and can literally crack. You will have great difficulty to toss the foods in the air with a cast-iron wok.
Stainless steel woks can handle high temperature and they are practically indestructible. They have great corrosion resistance and do not require seasoning -- nor can it be seasoned. However, meats tend to stick to the cooking surface which prevents proper stir-frying.
Some reviewers had the expectation that the Calphalon One Infused cookware will function like a non-stick cookware and were disappointed when they found out otherwise. This line of cookware is simply stick-resistant, not non-stick. Meats will stick to this cookware, but simply less than stainless steel. Maybe the word "stick-resistant" is confusing, and Calphalon is largely responsible for this confusion. Anyway, here is my summary for this stir fry pan:
1) High temperature compatible. It can tolerate much higher heat than typical non-stick cookware. I have repeatedly heated it to the point of oil smoking out of the pan and the pan is fine.
2) Stick-resistant. It is slightly more stick-resistant than stainless steel, but nothing like non-stick. Foods will stick, especially meats. Stuck foods will release themselves as they start to caramelize and brown. In light of this, the Infused-Anodized technology is a more suitable for saute than for Asian stir-fry. This can be a good thing for people who care for taste over ease because this browning process is what gives cooked food a wonderful favor.
3) No cookware seasoning is required, unlike carbon steel and cast iron. You can boil water, cook acidic foods in this cookware without worrying about (1) the seasoning surface (patina) wears off or worse -- (2) rusting.
4) Relatively easy to clean. It is much easier to clean than stainless steel cookware, but tougher than non-stick. Immersing the pan in warm soapy water for 10 minutes will be sufficient to remove most of the food residues. However, instead of simply wash away all the stuck meat bits, you can deglaze the bits to make a nice sauce. This way, you are cleaning and making sauce at the same time. :) For tough stains, use Bar Keepers Friend Cookware Cleanser & Polish: 12 OZ which is recommended by Calphalon.
5) It is somewhat damage resistant and it is advertised that metal utensils can be used. I found this to be false. It is tougher than non-stick, but not nearly as tough as stainless steel. I have used stainless steel utensils and they produce dents and scratches on this cookware, though the nonstick surface seems to be intact thus far. I strongly advise against using any metal utensil on this.
Hopefully this review can help you to decide if this Calphalon Infused-Anodized pan right for you. It is not a perfect stir-fry pan and I personally still prefer a carbon-steel wok, but this Calphalon wok does have some nice features. If I have to summarize this pan, I would say it feels like a cross between a stainless steel pan and a nonstick pan -- includes advantages and disadvantages from both.
Showing reviews 1-5 of 15
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