Never buy calphalon....it's a forever price for a temporary pan. I tossed my once favorite fry pan in the trash and replaced it with an aluminum heavyweight teflon coated pan that cost about 1/4 as much....andw ore out in about 3 years....and I tossed it and bought another.
I have decided non stick pans are a disposable item in my kitchen....and buy them with that thought in mind.

I agree. Non-stick pans are temporary items. I get then at Costco, two pans for $20 or something close. Calphalon makes some lovely pans, Just not non-stick. Or get cast iron, non-stick and lasts forever.

I buy mine at World Market....for lots less than 2 for $20....or at a commercial cookware place. A couple of Years ago at Christmas, I bought a bunch for about $4 each and passed them out to all my kids and grands who cook for themselves.

Thanks, Linda and Sushi ! Your input is much appreciated!

Smiles,

Sooz

I buy the ones at Sam's Club in the restaurant supply section. They are cheaper and just as good as the pricey brands and there isn't such a thing as long-lasting non-stick IMO. Unless you go to well-seasoned cast iron and that's not practical for all use.

Look at Green Pan. I have a small one I like. Got it at publix.

I use a lot of non-stick, but I always do use a spray (I prefer the new Crisco to Pam, actually). Commercial rubber spatulas are my BFF, lol.

Of all the non-stick I've tried - many brands - the most long-term are Circulon and T-Fal. Calphalon falls way to the bottom of the pack; none of their pans have lasted well.

Thanks for the additional info, Rita, SRod, and Jakkom!

I'd recommend looking for a nice vintage cast iron skillet. Well seasoned vintage cast Iron Is non stick, and as sushi notes, lasts forever :)

Personally, I would not own or use a pan with a chemical coating on it to cook my food, not to mention plastic utensils! ...but, to each his own

Personally,. I would not own or use a pan with a chemical coating of old, unrefrigerated, carbonized, fat, such as oil or lard,in the popular cast iron.ich. They call it seasoning. Gag worthy to me. Rancid to me and yet certain populations think this slick, built up over years, surface, is a good thing. Sorry to shake you up but everything has a chemical composition. Even air.

Um, but actually it polymerizes rather than going rancid. If it's done right.

If obtained at a garage sale, however, I'd probably agree with the ick factor (if they're getting rid of it, it probably isn't done right), so I'd remove the seasoning, polish the pan and reseason it.

Sorry to shake you up but everything has a chemical composition. Even air.

Yes indeed and plllog is right. Carbon can be burned on crud, the soft center of a pencil, or a bunch of diamonds. All depends on the circumstances.

When I got a parrot, I had to get rid of all my non-stick pans, because if they overhead, they kill birds.

I've been using le Creuset ever since, and love it. Expensive, but it's worth it.