Calphalon One vs. Scanpan??
GeddesHouse
20 years ago
Featured Answer
Sort by:Oldest
Comments (23)
Lori_R
20 years agolast modified: 9 years agoRelated Discussions
Calphalon Tri-Ply Stainless vs Twotwelve Stainless
Comments (10)I found out that the difference in many multiple-ply cookwares is the highest temperature they can withstand. This is much due to its thickness. I don't know much about Two-Twelve cookware but I do know and own Calphalon tri-ply SS cookware. Calphalon tri-ply SS cookwares are up to 700F degree safe and their glass lids are up to 450F degree oven safe. I also read that Tramontina tri-ply cookware withstands only up to 400F degree temperature. That could be one of the reason why Tramontina cookware are much less expensive. With that in mind, this only matters by how you're intending to use the cookware. By that, I mean most of residential ovens only go up to 550F degree. Beyond that temperature is only found in open fire. Therefore, cookware, like Calphalon triply, that withstands up to 700F degree may or may not be of important to you....See MoreKitchen Essentials Calphalon vs. Anolon Advanced?
Comments (3)I only have one Analon piece, a saucepan with a metal handle, but do have several Circulon pieces with plastic wraped handles (Analon and Cirulon are both made by Meyer). I also have some All Clad. I have been happy with all of them. Only the All Clad lid handles have ever been too hot to handle without a towel. To be fair, the Circulon lid handles, even though they are plastic, also get hot, just not as hot. For the price, I think you will be happy with Analon. Calphalon is good too but I have not used it so cannot compare....See MoreBerndes or Scanpan
Comments (3)Being far from the store I phoned to order a new steak pan using a ceramic hob. A Xmas pressie for me from Santa. A Scanpan 26cm fry pan (stainless steel Fusion 5) duly arrived. It lost its flat bottom during its first ever cooking session - the Boxing Day breakfast. We gingerly cooked bacon, tomatoes, eggs even whitebait - all according to the instructions. So back it went. I used the second one, very gently, very successfully, maybe 3 times -before attempting steak. Last night I used only a moderate, not hot, heat. As with the first pan I gently heated it (empty) and then added a touch of butter then the steak as instructed. We couldn't believe that, again, this new Scanpan, after cooking the steak, is no longer not sitting flat. It tilts back towards the handle - there's almost 2mm of pan bottom not connecting to the hob anymore. I like the look of these pans and I was going to buy the whole set but now I'm worried about that choice. If a pan can't cook a steak without buckling just what is going on please? I'm definitely no newbie cook (35th WA yesterday). Was the heat too hot? Although it wasn't even half way on. Fortunately the manager of the kitchen shop said she would not have sold this pan to me at all for a steak. She recommended another sort of Scanpan and will refund completely but I am reluctant (this time the Titanium new Tek one). The steak cooked in the Scanpan was delicious by the way. I have had 2 Le Creuset casseroles for years... my 1970 orange cadmium (!) beauty NZ$28 was resurfaced in '77. It's still perfect - don't know about my brain though ;-) I've been surfing around the web getting more and more confused. All Clad, Tramontina tri-ply, Calphalon Commercial Non Stick, Calphalon One, Scanpan, Le Creuset...this to the amusement of one son who just can't believe how anyone could spend time fiddling round about cookware when at last we have sunshine....See MoreCalphalon Fans, come in!
Comments (16)lynnalexandra, I believe blondelle was suggesting that the Calphalon One (not the nonstick) had the same chemicals infused as their nonstick line. That was what piqued my curiosity because it didn't make sense to me. I've spoken now to two company reps, and both have said that nothing is applied to the Calphalon One. As for their nonstick line, I simply cannot truly understand what they were explaining to me other than that they feel their product is absolutely and totally safe and that the real concern is to the environment during the manufacturing process. I know that skeptics will not change their minds, though, about the personal danger of cooking with nonstick. I have several pieces of Calphalon One (not nonstick) and several pieces of nonstick, both Calphalon One and some older pieces. I have had no problems with any of them. I love my SS pans, including AC copper core, my Calphalon One, and my one Henckel's SS. But I will continue to use my nonstick pans for certain foods until I see conclusive evidence from an unbiased source that I should not do so as long as I use them according to directions. If you want to speak to the company about their products, here is their contact info: 1-800-809-PANS (7267) (Business Hours: 8:00am - 4:30pm EST, Monday-Friday)...See Morephotobob
20 years agolast modified: 9 years agonobleaggie
19 years agolast modified: 9 years agoBarry5k
19 years agolast modified: 9 years agoblazedog
19 years agolast modified: 9 years agoBarry5k
19 years agolast modified: 9 years agoCarli
19 years agolast modified: 9 years agoBarry5k
19 years agolast modified: 9 years agoCarli
19 years agolast modified: 9 years agoDonnabella48
19 years agolast modified: 9 years agodeanb
19 years agolast modified: 9 years agojoann23456
19 years agolast modified: 9 years agorosieo
19 years agolast modified: 9 years agogoldgirl
18 years agolast modified: 9 years agodeanb
18 years agolast modified: 9 years agoBarry5k
18 years agolast modified: 9 years agopratzert
18 years agolast modified: 9 years agojam9813
13 years agolast modified: 9 years agopamelafilutowski_me_com
13 years agolast modified: 9 years agoasolo
13 years agolast modified: 9 years agoPyewacket
12 years agolast modified: 9 years agobregent
9 years agolast modified: 9 years ago
Related Stories
TASTEMAKERSPro Chefs Dish on Kitchens: Michael Symon Shares His Tastes
What does an Iron Chef go for in kitchen layout, appliances and lighting? Find out here
Full StoryPRODUCT PICKSGuest Picks: The Well-Stocked Starter Kitchen
We’ve got all the kitchen basics and tableware you need (or that recent grad needs) to make cooking a joy
Full StoryKITCHEN APPLIANCESFind the Right Cooktop for Your Kitchen
For a kitchen setup with sizzle, deciding between gas and electric is only the first hurdle. This guide can help
Full StoryKITCHEN DESIGNPlain-Sight Storage for the Kitchen Stuff You Use Most
Turn essential cookware, tools and even spices into design assets by displaying them out in the open
Full StoryFUN HOUZZTechnicolor Solutions to 3 Popular Home Peeves
Imagination runs wild in these illustrated solutions for Houzzers' home dilemmas
Full StoryKITCHEN DESIGNA Cook’s 6 Tips for Buying Kitchen Appliances
An avid home chef answers tricky questions about choosing the right oven, stovetop, vent hood and more
Full StoryHOUSEKEEPINGDishwasher vs. Hand-Washing Debate Finally Solved — Sort Of
Readers in 8 countries weigh in on whether an appliance saves time, water and sanity or if washing by hand is the only saving grace
Full StoryLIFEHow to Keep Your Pets Safe During the Holidays
To avoid an unwanted trip to the vet, be aware of these holiday-related hazards for dogs and cats
Full StoryHOUZZ TOURSHouzz Tour: French Farmhouse Style in Pennsylvania
Marian Parsons reinvents her mid-century home with vintage furniture and crafty fixes
Full StorySponsored
Jibbs