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hard adonized cookware

Mamagirl's picture

Does anyone use the hard adonized cookware? Do you like it? and which brand is best to buy?

Gretchen's picture

I have the Calphalon knock offs from Sam's and have loved it for probably at least 7-8 years now. No dishwasher, but that doesn't bother me any.


thecooktoo's picture

I have a 15 year old set of the original Calphalon... don't care for it at all.  Was a gift from my wife or it would be long gone (you don't stay married 49 years by giving away presents from your wife!).

It's not really non-stick, so I spray it always with non-stick spray.  Fairly easy to clean but you have to remember to use an abrasive cleanser on it occasionally.

Primary problem I have with it is that it is so dark you can't see when a sauce is too dark or too light.


wonka's picture

I have a similar errr condition. Hubby bought me two calphalon pans that I really don't like but I can't get rid of them. Twice they have stopped being non-stick pans and hubby packs them up, sends them back and the company, and they keep replacing them. I don't have the heart to tell him that I really hate them.

debpasc's picture

Me too and mine too -- same issues.  I use a Scotch Brite pad on them almost after every use and that has helped.  I have really worn the coating off the smallest sauce pan and the 8Qt stock pot though -- tomato and cranberry acids were the culprits, I think. They look terrible but I still use them.  I know I could get them replaced, but not sure I want replacements!  Dreams of copper core All-Clad here, but the economy has to be much better for that splurge!

Florida2's picture

Calphalon's non stick pans are very easy to clean. But the hard anodized ones are a bear.

Mamagirl's picture

Thanks everyone, for some great advice. Doe anyone have the Rachael Ray pans?

Glenys's picture

I started collecting Calphalon back in the 'seventies and other than not being able to use the dishwasher for clean-up, I've always loved them. They still look great,and I've worked them really hard, and they've served me well; I've always liked the shapes of the pots in my collection. It's the closest thing to copper in heat conductivity. It wasn't until much later that they endorsed using Comet or other abrasive cleaners with bleach for cleaning; until then I used SOS pads.
Now they're changed the pans and I realise some are nonstick, so I have no point of reference. Mine are simple, thick hard-anodized aluminum. I've seen the Rachael Ray pots and by comparison they're much thinner.

Dashx's picture

I have the Calphalon, and I love it. I've used it for many years, have used other types of similarly priced cookware, and prefer the hard anodized. My 2 favorites are the large saute pan and the large dutch oven. They are not non-stick, but it clean up easily, even after years of use.