OK, what is this supposed to be about?

well I guess that splains it. Hey at least they told you straight out.

No news can be good news, while bad news is still no news, so good review or no review.

Whaat? They want endorsements, not reviews. I guess this is why a furniture chain has five star reviews for every single item.

I've always wondered if the white interiors of Calphalon discolor? Do they?

And...yes...I give reviews for EVERYTHING I buy. I've run into a not-able-to-publish your review...but I don't remember where. Most things I buy meet my expectations.

Was this on their website? I've noticed that some websites publish only a handful of reviews and most are positive. It's better to see what the buyers on A-zon say.

Calphalon Tri-ply are the best low cost stainless sauce pans imo--much better than Cuisinart, their main competitor at that price point. I have bought both at Marshall's....cheap!

Here's my rejected review. Nicole, not a white interior. This set wasn't a purchase, I know better than that, but rather a replacement they sent for a set I bought back in like 2002 before I did know better. That original set held up a lot better but is no longer made. It did wear through of course, so I took advantage of a lifetime warranty. Tried to swap the unopened set to get money towards another set at Wms Sonoma but they weren't having it so I just used it.

The whisk thing really surprised me. I remember a Good Eats episode where Alton Brown said if you can't use a metal whisk in your cookware, buy new cookware.

So, if you had stopped at " ... worn right through." they would have published your review? Yeah, right.

Well, your review does direct business away. It is a negative review. Not terribly surprising they rejected a negative review. Many companies do that. It does lead to bias, but that's been somewhat standard for a while.

Amazon or other big sale sites aren't always safe on the reviews anymore either. There's scandal about how some companies and sellers are buying or trading reviews to boost themselves. Some companies aren't just rejecting bad reviews and keeping the good ones, some are pretty much buying good reputations.

I get that beesneeds and I understand their motivation for not wanting negatives, I was just kind of surprised at their honesty about their dishonesty.

Anyway, now anyone googling

Calphalon Premier™ Hard-Anodized Nonstick 11-Piece Set

might find what I have to say about it.

I focus mostly on 2 and 3 star reviews when deciding on a purchase.

I also look at the dates of the reviews. An item on Amazon had a bunch of Vine reviews (which I consider a bought review) and then some additional positive reviews and then no.further.reviews.at.all. That was a big red flag to me.

I have not had problems with anything I have that is anodized aluminum. It is not slick like the coated nonstick surfaces, but it still is close to nonstick, and I can use metal utensils. What I have is old and would not work on induction.

Huh! I've been trying to find reviews on Miele and Fisher Paykel steam ovens but there aren't any. Maybe they're just not being published anymore. (or my research skills are really lousy)

Can someone please explain 'nonstick'? I don't want to poison us further with PFAFs.

Also -- Forty years ago I bought an electric cooktop from Corning that came with a ton of flat-bottom Corningware pots and pans. I've continued to use them on my current smooth-top, along with a few copper core stainless steel (Reverewear) pans that were wedding gifts nearly 60 years ago, but which warp in use on the smooth-top. I don't really *like* this form of electric cooktop, but I'm not much interested in cooking anyway. If I bought inducion -- even just a two-burner separate unit -- wouldn't I also need new cookware? Are we talking an investment of $2K for all of this?

I'm pretty good at sniffing out fake reviews from real usage. What annoys me about Amazon is that they'll dump all the reviews for a group of products together, so you have no idea what the review is for. At least they publish both good and bad.

FOAS, the way I read what they said makes it sound like they'd post your review if you removed the ”restarant supply” part. Try starting that sentence with the better to use a more durable plain surface and follow with the just use nonstick when needed, without the opinion of price and where to buy it. If they then rejected that, it would confirm that negative reviews were disallowed,

I also think that leaving out the part where you suggest buying from another source might let that review stand...

Plllog I've tried your suggestion and raised some of the 1 star sub-ratings with 2. Let's see what happens.

Chisue - I'm not sure what there is to explain. While most cooking doesn't require nonstick, in fact much cooking benefits from not using nonstick, I find that delicate items like eggs and pancakes either need nonstick or a bunch of fat. I've got nicely seasoned cast iron that I use for a lot of things, but for some things they just aren't ideal.

You should share this all over Twitter, TikTok and Facebook. They only want good reviews forgetting that social media is huge and people know how to use it.

I see...the anodized aluminum ones. I purchased those 35 years ago, only by GNC, also a lifetime warranty. I still use them and the anodizing has worn off on two of my pans. I tried Wedgewood stainless steel and they are a HUGE PIA to restore to their original shine. Heat from a gas stove...right-off-the-bat turns SS a dark color and leaves burn marks on the pans.

Amazon does not always post bad reviews, particularly if it has something to do with Amazon or if it is about a shipping issue or the product being defective. Ask me how I know . . . The risk of sub par and defective products being sold online is pretty significant. Not like stores where you can inspect items and see if they are defective. I think manufacturers are stopping product inspections. Why should they have to pay someone to do it when the customer or retailer can do it for them . . . these are are norms now. pft.

I think it's a policy with most companies not to post service reviews on products unless they actually pertain to that particular product. Service reviews rightly belong on the ”how are we doing?” page.

Amazon does post these however. i've seen many that talk about the wrong item being delivered, or the product arriving broken, or whatever.

@chisue, I love my induction. My pots were mostly appropriate, but I had to relearn which to use, because shapes matter and work differently with different fuels. Only pots a megnet will stick to well are appropriate for induction. That's iron. Or steel, which is iron. Or steel clad copper and/or aluminum (steel outside layers or the other). That gives you quicker distribution of heat, while the steel works with the inductors. You might be able to add it, including a few pans, for your price. I haven't looked recently, but the small u;its used to cost relatively more. I don't care for cooking on electric under glass at all. If it had to be electric with no option for induction, I'd choose coil.

@blfenton, did you check the Appliances forum? I found that much better for hands on and maintenance reviews for large appliances, when I was doing my kitchen, than any other source. That's how I started in GW. Also try appliance retailer websites. Some have very useful posts and info.

I take all reviews with a grain of salt. The more over the top glowing the less likely I am to believe it. My favs are from people who just took what ever it is out of the box and then procede to tell you what they think of it.

Pan wise I am All-clad for anything serious. The lack of hot spots make them perfect for sauces etc. I would not pay that price for small pots for cooking things like boiling potatoes or such though. I buy non stick at thrift stores usually. People off load unused sizes so you can get heavy solid ones with good coatings. I mix-metal them when they show signs of wear.

I have Calphalon hard-anodized pieces that are probably 30 years old. They don't have a non-stick finish. Wish they were still sold today. I also use my mom's circa 1940s aluminum Wear-Ever pans. Some old Magnalite piecs too.

Have a few non-stick skillets that were all grocery store freebies. They don't get much use.

The only non-stick pan I own is an old saucepan that I use for rice only. We used to buy nonstick pans for eggs but had to throw them out after a few years. Then we tried the ceramic coated green pans, which lasted a little longer.

Now we cook eggs with no sticking every single morning in a Calphalon Triply 8" omelet pan, the ones that Marshalls and Home Goods usually have in stock for $20. The secret is to make it a dedicated egg pan and clean it after every use with Bar Keeper's Friend or Cameo stainless cleaner. Preheat your skillet for a few minutes on medium low--medium, to the point where the egg starts cooking as soon as they hit the pan. I always cooked eggs too low and they stuck. When the pan is hot, add the fat. You don't need a lot. We use extra light olive oil, which has no flavor.