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Calphalon Contemporary S/Steel

These instructions are from Calphalon's own website.

NB References to Broilers refer to the grill section of many ovens - it is a US terms

Before You Cook

Wash your new pan and cover in hot, soapy water. Then rinse and dry. Don't season it before use. Keep it scrupulously clean as any kind of oily residue on your pan can cause foods to stick.

Cooking With Calphalon Stainless Steel Cookware

Heat Settings

Use a lower heat setting than you normally would. Calphalon cookware heats and cools quickly because it's made from heavy-gauge aluminium. Also remember to use the right heat setting for the cooking method you're using (not too high or too low).

Its a good idea to experiment to find the right heat settings on your stove as no two cookers are alike. Determine what are the settings that work best for your stove.

As a general rule, we recommend:

  • Medium to medium-high heat for sautéing, stir frying, and frying.
  • Low heat for warming food, simmering, and preparing delicate sauces
  • High heat for boiling or reducing liquids only

Cooking Oils and Sprays

You only need a small amount of oil, butter, or margarine for easy food release - but follow these basic steps:

1. Take foods out of the fridge and let them rest on the counter for about 10 minutes before cooking. Placing chilled food in a heated pan can cause sticking, even in stick-resistant pans.

2. Preheat the pan and oil properly (see Stove-Top Use).

3. Use the proper temperature to cook (see Heat Settings).

DON'T use aerosol cooking sprays in any Calphalon cookware as they leave a residue that is difficult to remove completely. This residue causes food to stick, even in non-stick cookware.

Utensils to Use

You can use metal whisks, spoons, spatulas and other non-sharp metal utensils as they will not harm the stainless steel surface. HOWEVER, don't use sharp instruments or appliances such as electric mixers to cut, chop, or whip foods in any pan. Such use can scratch the pan, especially when it's heated as all metal pans become softer when heated.

Stove Top Use

Preheating - remember when sautéing, stir-frying or frying, to always preheat the pan to the temperature you'll use to cook. This provides maximum control for the cooking process. The pan is preheated when the rim is hot-to-the-touch.

Avoid preheating on high to heat the pan faster. For cooking techniques such as sautéing, stir frying, or preparing an omelettes, preheat at medium to medium-high.

TIP: The Butter Test

Heat the pan over medium heat. When the rim of the pan is hot-to-the-touch, rub some butter on the inside of the pan. When the butter begins to bubble briskly (but it should not brown), it's ready for cooking. If the butter begins to burn and turn brown, the heat is turned up too high. So carefully wipe the burned butter from the pan with a paper towel, lower the heat and then begin again.

You can do the butter test even if you don't want to use it for cooking - just wipe the butter out with a paper towel and use the cooking oil of your choice, or none at all.

Heating the cooking oils

Whether you use a hard-anodised, stainless, copper or non-stick pan, it is still important to heat the butter or oil to the correct temperature. Allow to heat one minute before adding food. Preheating brings the pan and oil or butter to the right temperature so the food surface sears immediately. It also stops food from sticking to hard-anodised pans.

Fats and oils do work at various temperature ranges. We recommend using the type of oil or fat called for in the recipe.

NB The Calphalon Cool VTM long handle design keeps handles cool to the touch during stovetop cooking.

Oven & Broiler Use

Stainless steel pans can be used in the oven and under the broiler. Tempered glass covers are oven safe to 450°F.

NB Handles will become very hot in an oven or broiler. Remember to use gloves or a potholder to prevent burns when taking pans out.


Hand-washing stainless steel surfaces with hot soapy water and a Dobie® Pad is recommended. If you wish to, however, stainless steel is dishwasher safe. See below for other recommended cleansers.

Recommended Cleaners

  • RADIANCE from Calphalon
  • Penny Brite®, Bon Ami®, Barkeeper's Friend®
  • Dish liquids intended for hand-washing such as Dawn or Joy. (Do NOT use dish detergents made for use in the dishwasher when hand-washing.)

Recommended Cleaning Pad is the Dobie® pad

DO NOT USE abrasive cleansers or cleaning pads, oven cleaners or other caustic cleaning solutions. Do not use baking soda, automatic dishwasher detergent, liquid bleach, liquid household cleaners used for floors, porcelain, etc.

Always allow your pan to cool before washing. Please note that submerging a hot pan in water can cause irreparable warping.

NB If foods begin sticking, even after following preheating and butter test instructions, it's a sure sign that oils and food residue have built up on the cooking surface. Please clean the pan thoroughly, referring to the recommended cleansers.

Lifetime Warranty

Calphalon Contemporary Stainless and Tri-Ply Stainless cookware is covered by our Lifetime Warranty and Simply Calphalon Stainless is covered by our 10-Year Warranty. Calphalon will repair or replace any item found defective in material or workmanship when put to normal household use and cared for according to instructions. Minor imperfections, surface markings as a result of shipping, and slight colour variations are normal. This excludes damage from misuse or abuse, such as improper cleaning, overheating, dishwasher use, use of caustic or other unapproved cleaners, neglect, accident, alteration, fire, theft, or use in commercial establishments.

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