treat it like cast iron
(4 of 4 Found this Helpful)
March 12, 2005
After weeks of fussing and scrubbing I finally tried to season this pan like cast iron. Since then I have had no problems. It looks ugly but after proper seasoning and NEVER using soap or a scrubbie the pan works fine. Just oil and store after rinsing with hot water. I agree this is DEFINEATELY NOT up to Caphalon standards.
Good enough for what it does
(2 of 2 Found this Helpful)
June 19, 2004
I have been able to get some good results cooking with this pan but you have to get to 'learn it' a bit. Whats works best for me is to treat it as if it was a cast iron pan. As I have been seasoning it in, my cooking results have gotten better. Plus you really have to watch the heat (and definitely really preheat it has to be hot before the food goes in), high medium seems to work best for me. (as an aside, it does smoke I have activated the smoke detector one or twice!) Cleaning has not been that much of a problem - just warm water let it sit for a few minutes to loosen then rub it out with a cloth - no scrubby and definitely no detergent. Once clean thoroughly dry and then a little dab with a slightly oiled cloth - again just like a cast iron skillet. Appearance wise it looks ok, after all it is a working skillet. Bottom line it does cook a nice looking steak but it does take a little bit more 'work' than a normal skillet. Just give it and yourself a little time, you will get results
Eh...
(10 of 10 Found this Helpful)
February 20, 2004
Was a little disappointed with this pan. Neither the finish nor the performance live up to the Calphalon name. I own probably 10-15 separate calphalon pieces (Commercial Hard Anodized, Commercial Non Stick, Calphalon One, Triply) some made in the US, some in China, all of them leaps and bounds above this pan. I suppose it works well enough and Amazon is not asking too much for it but in all honesty you're probably better off getting a different grill pan or for the same price the 12" Calphalon Hard Anodized Everyday Pan.
I will disagree, however, with several users that complain about cleanup. If you read the instruction booklet that come with the pan, you'll not only understand that the pan isn't "non-stick" but also why, for this type of pan, you don't want non-stick. When browning and searing (meat in particular) Non stick has a tendecy (because you're cooking on plastic essentially) to steam the food rather than sear and brown it. Now that's not to say you can't brown in a non-stick (calphalon's commercial N/S is especially good in this regard) but that you will generally get better results and better tasting food if you use anodized aluminum for this type of cooking. Give the pan a quick deglaze after cooking and cleanup will be alot easier And you'll have a fantastic sauce base to work with...
Anyway I probably wouldn't buy this pan again due to its sub standard fit and finish, but for the occasional indoor grilling its not bad for the price...
Don't buy this pan!
(9 of 10 Found this Helpful)
January 25, 2004
I don't even think this pan is Calphalon! It has a completely different texture inside and out than any of my other Calphalon pans, and it's not stamped "Calphalon" or ANYthing anywhere on the pan. The skewers are made in Taiwan... I'm sending mine right back.
This pan stinks...
(6 of 6 Found this Helpful)
January 24, 2004
This pan now has one function, to uselessly take up cabinet space. Food sticks so badly that it becomes unpresentable. Cleaning it takes all night. The cooking surface doesn't seem to add any real benefit. One reviewer wrote that the pan works better if you don't clean it, though many Calphalon users display their pans when not in use and prefer not to have to have caked-on nastiness just to be able to use their cookware. I would avoid this at all costs!
