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Calphalon Contemporary NonStick

As with all our Calphalon Care & Use Guides, these are taken from Calphalon USA's own web site

NB American references to Broilers refer to the grill section of many ovens

Before You Cook

  • 1. Wash your new pan and cover in hot, sudsy water
  • 2. Rinse and dry
  • 3. Do not season your pan before using it.

To enjoy optimum performance from your Calphalon non-stick cookware, keep it scrupulously clean. Any kind of oily residue on your pan can cause foods to stick.

Cooking With Calphalon Non-stick Cookware

Heat Settings

  • 1. Use a lower heat setting than you would normally.
  • 2. Calphalon pans heat and cool more quickly than other cookware because it's made of heavy-gauge aluminium.
  • 3. Use the right heat setting for the cooking method you're using (not too high or too low).
  • 4. Experiment to find the right heat settings on your stove. No two stoves work alike. Determine where the settings work best for your stove.

In general, we recommend:

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

Cooking Oils and Sprays

With our non-stick cookware, the cooking surface does not determine the amount of fats you use to cook. You can use very little or add no oils at all. Or you can use as much butter or oil as you like. You decide --that is the beauty of our non-stick.

Use oils/fats for added crispness, colour, or flavour, as you like. For a golden colour and crisp texture with hash browns, pancakes, and sautéed meats, apply a thin coating of butter or margarine. You may also wipe a thin film of olive or other oil over the cooking surface.

Utensils

1. Only use plastic, coated, or wooden utensils so as to protect your pan's non-stick finish.

DO NOT use metal utensils, sharp instruments or appliances such as electric mixers to cut, chop, release or whip foods in any non-stick pan. Such use can damage the non-stick finish and void your Lifetime Warranty.

Stove-Top Use

Preheating

  • 1. Always preheat the pan at the temperature setting you'll use to cook when sautéing, stir-frying or frying. Preheating provides maximum control for the cooking process. The pan is properly preheated when the rim is hot-to-the-touch.
  • 2. Do not preheat 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. This will make sure your food begins cooking properly as soon as you place it in the pan.
  • 3. The Butter Test: Heat the pan over medium to medium-high heat. When the rim of the pan is hot-to-the-touch, rub a bit of butter on the inside of the pan. When it begins to bubble briskly but not brown), it's ready for the ingredients. If the butter begins to turn brown, the heat is too high. Carefully wipe the burned butter out of the pan with a paper towel, lower the heat and then begin again. You can use the butter test even if you do not want to use butter to cook with - just wipe it out with a paper towel and use the medium of your choice, or none at all.
  • Heat cooking oils

    • 1. Heat the butter or oil to the right temperature
    • 2. Add oil or butter and allow to heat a minute before adding food. ( This preheating brings the pan and fat to the right temperature so the food surface sears immediately.
    • 3. Fats and oils work in various temperature ranges so use the type of oil or fat called for in the recipe.

    PLEASE REMEMBER

    Shorter handles, higher cooking temperatures and longer cooking times can cause handles to get hot.

    Oven and Broiler Use

    NB References to Broilers refer to the grill section of many ovens

    • 1. Non-stick pans are oven safe to 450°F
    • 2. Don't use non-stick pans for broilers as this will damage the non-stick surface of the pan

    PLEASE REMEMBER

    Handles become very hot in the oven or broiler. Always use a potholder or mitt to prevent burns when handling the pans from the oven.

    Cleaning Non-Stick Surfaces

    • 1. Wash with hot, sudsy water and a dishcloth.
    • 2. Hand wash your cookware thoroughly inside and out after every use.
    • 3. After sautéing or frying, we recommend cleaning non-stick pans with a Dobie® pad and a recommended non-abrasive cleaner to remove any food residue.
    • 4. Always allow your pan to cool before washing. Submerging a hot pan in water can cause irreparable warping.
    • 5. If eggs and other foods begin sticking, even after following preheating and butter test instructions, it's a sure sign that grease and food residue have built up on the cooking surface. Clean thoroughly, referring to the recommended cleansers.

    Recommended Cleaners and Cleaning Pads

  • DO use dish liquids intended for hand-washing such as Dawn or Joy
  • DO use Soft Scrub® with bleach, Bon Ami®
  • DO use Dobie® cleaning pads
  • Do NOT use dish detergents made for use in the dishwasher.
  • Do NOT use abrasive cleansers or cleaning pads, oven cleaners or other caustic cleaning solutions, baking soda, automatic dishwasher detergent, liquid bleach, liquid household cleaners used for floors, porcelain, etc.
  • Lifetime Warranty

    Calphalon Commercial Non-stick cookware, Contemporary Non-stick cookware and Commercial Non-stick Bakeware are covered by our Lifetime Warranty. And Simply Calphalon Hard-Anodised Non-stick 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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