<p>I have a 5 quart Calphalon pot that I use all the time for soups, chili, sauces, cooking stuff that will spatter, etc. It is non-stick, but you don’t have to use coated or plastic or wooden spoons/etc. with it. I remember it was pretty expensive, but I bet I have used it at least twice a week for the 10 years I have had it. The lid is solid (can’t see through it).</p>
<p>So D1 was admiring it over break (that is what happens when they graduate and move to an apartment!), and she said she wished she had one. I thought I would buy her one (or a similar one) for her upcoming birthday.</p>
<p>But I can’t find anything like it now. Tried a couple of department stores, but their Calphalon pans all say you are limited to what kind of utensils you can use on them. I looked at the web site, and can’t find any on there that are non-stick, but utensil agnostic. I like to stir with a steel slotted spoon I have, and love not having to worry about scratching anything. I have a frying pan of the same stuff. Again, like to use the steel spatula.</p>
<p>Anyone know anything about this? Any suggestions for other brands of non-stick can-use-whatever-utensil-you-want pans? I am willing to pay, just don’t know what to look for.</p>
<p>I wonder if Calphalon has actually changed the material of their pots, or if they’ve just changed their advice about what material the utensils should be? (Maybe they are just been overly-cautious.)</p>
<p>You could look into Le Creuset cookware, with its enamel coating.</p>
<p>I bought a set of professional non-stick Calphalon from a nice department store 15+ years ago. Despite being good about only using the coated or wooden utensils with it, I still ended up with some scratches and discarded those pieces when scratching became pervasive. I replaced them with similar pieces, but from the Target line of Calphalon and they’ve actually held up better, despite being less expensive. I really like the stock pot that came with the spaghetti insert from Target. I think it’s a 6 quart pot and I use it frequently for the kinds of things you do, intparent. The drawback to you would be that you can’t use the steel utensils. Calphalon does make a slotted heavy duty plastic spoon though.</p>
<p>Calphalon was bought out by I think Rubbermaid a while ago. With all small companies bought by a big corporation I’m sure that things have changed. Now you can buy it at Target. I just don’t think it’s the same quality as the older pans.</p>
<p>I have a lot of calphalon products , from cookware to knives. I wouldn’t get any more non-stick because even though I am meticulous with the care of them, the finish has let me down.
If it is for soups and the like, a good stainless pot should be fine. I LOVE my all-clad saut</p>
<p>You might consider Anolon Advanced. AFAIK, no maker now says you can use any utensil in a coated pan. I wonder if your Calphalon pan is hard-anodized aluminum, not coated, because they used to advertise the hard-anodized as non-stick. </p>
<p>We’ve had good luck with both Calphalon and Analon, not so much with Circulon. We tend to buy the one that goes on sale at Macy’s.</p>
<p>Calphalon has at least two lines - unison and contemporary. Both have a non-stick interior and an anodized aluminum exterior, and non-metal utensils are recommended. The Calphalon of years ago was anodized inside and out, so while the interiors were not technically non-stick, they did have non-stick qualities which seemed more like a cast iron pan that needed to be seasoned properly and preheated for the best results. I’m not sure why Calphalon eliminated the fully anodized line - I have several that are about 25 years old and still perfect. I bought two unison saucepans a few years ago and the interior finished flaked off very quickly. I replaced them with the most fantastic pans I have ever used:</p>
<p>They are pricey, but worth it! They are incredibly non-stick, yet they brown like a cast iron pan - the heat is very even, and they are rated for use with metal utensils.</p>
<p>I have non-stick Analon, LOVE them. We just have all coated spoons, etc. for cooking. It’s not really an issue. Calphalon has a line of plastic/nylon whatever cooking utensils too.</p>
<p>Gourmetmom, that ScanPan looks like what I am looking for. We have a Williams-Sonoma outlet in our city, I will run over and look in person. But it looks like just the thing. Handles on the dutch oven a little “wide”. But worth it for the right surface!</p>
<p>I do think my old Calphalon is hard-anodized.</p>
<p>Williams-Sonoma also carries al-clad. When I start to replace my pots, I think I will look at these. Is Calphalon usable for induction cooking? Can it go into an oven? There are so many choices. I have some pieces of Le Crueset that I love too!</p>
<p>I agree with lje62 that All Clad cookware is great. I have the stainless steel line, none of it nonstick, and I’ve never had a problem. It cooks beautifully. ECmother is right that Williams-Sonoma carries it. I have two pieces from their All Clad stainless steel line, that I bought at very good prices (they often have specials). Their version is slightly different from the regular All Clad stainless, and I like it better. This is my favorite pan off all time:</p>
<p>I actually enjoy using it, and I do not like cooking. It comes in a nonstick version, but I don’t know why anyone would want it. Nothing has ever stuck to my pan, and it cleans easily with just a dishcloth. </p>
<p>I have an induction cooktop, too, ECmotherx2. As you probably know, the stainless All Clad works on it.</p>
<p>I think the Scan Pan approach is to have little ridges so that, even as you wear away the non-stick, some of it remains in the valleys of the ridges. </p>
<p>IMO, non-stick cookware, no matter what claims they make, is disposable and only good for a few years if you really want the full non-stick properties. I keep that in mind and just buy a two or three piece set of decent non-stick skillets every few years. Use 'em up and throw 'em away. </p>
<p>I’d buy “lifetime” quality cookware (All Clad, LeCreuset, etc.) for dutch ovens and so forth and forget the non-stick. There’s no real need for it on that kind of pot.</p>
<p>Our experience with All-Clad is the regular is great and the non-stick wears poorly. They honored the warranty, however, and switched the replacement to stainless at our request.</p>
<p>We bought a Calphalon large nonstick frypan with lifetime warranty from BestBuy a few years back, and really liked it. I used only nylon utensils and surface was fine after 18 months. But the bottom warped enough that is would spin on my smoothtop range. BestBuy was TERRIFIC about return - they offered replacement or full refund. (I had saved the receipt and the part of the box saying "lifetime guarantee - not sure if that was required, but I had it.)</p>
<p>I worked at WS for a number of years for fun (and the great discount!) and based on what I learned, there is no such thing as a non-stick pan that will not wear out, no matter how much you pay for it. Also, none of the Calphalon they sell will work on an induction cooktop since it’s made of aluminum.</p>
<p>I agree with NYmomof2 that the AllClad saute/simmer pan is the best piece of cookware ever made and use mine constantly. Apart from 1 or 2 skillets, I don’t know why anyone wants nonstick cookware but if you must have it, wooden or silicone/nylon utensils are a must unless you intend to toss it once it shows wear. Scratched nonstick cookware is not healthy or safe to use. We had a professional chef on staff and he maintained that no true “professional” would use the stuff FWIW.</p>
<p>I have three pieces of non stick cookware that have held up well…one all clad double burner grill pan , one calphalon double burner flat grill ( great for pancakes ) and one deep , heavy saut</p>
<p>I have several All-Clad pieces, and they are great for most things, nothing beats Scanpan for omelets, frying bacon, etc. I have a huge Scanpan skillet that I prefer over my griddle for bacon and French toast - amazingly even cooking, no warping, and the finish is completely stable. I had never heard of the brand until a couple of years ago - sounded like a cheesy name - but it is a terrific line.</p>
<p>Another vote for all-clad D5 here. I too love the pan someone mentioned. If you don’t care about a plain stainless vs. Brushed stainless outside, I was able to get a D5 set at Macy’s for a much better price than WS. I think It actually went on sale for 25% off sometime around last February or March, and I ordered on- line and they let me us a 50 off 250 coupon. I don’t think they carry the 4 qt everyday pan though.</p>
<p>lje62, I too bought Henckle’s and have been disappointed. This past November, I went to the Victorinix factory outlet sale and purchased some knives. They are fantastic!</p>
Tried a couple of department stores, but their Calphalon pans all say you are limited to what kind of utensils you can use on them. I looked at the web site, and can’t find any on there that are non-stick, but utensil agnostic. I like to stir with a steel slotted spoon I have, and love not having to worry about scratching anything. I have a frying pan of the same stuff. Again, like to use the steel spatula.</p>