Calphalon Frying Pans

On September 10th, 2005 Susan Sampson of the Toronto Star featured a Calphalon grill pan in her weekly Essential Kitchen column.

In August of this year I was honoured to be invited to the Calphalon Cooking School in downtown Toronto to learn more about their products. Only Calphalon offers home chefs the choice of all three essential cooking surfaces: infused anodized cookware, stainless steel cookware and non-stick cookware.

Our seminar focused on the differences and benefits of all three types of cookware surfaces.

Calphalon Frying Pans

Stainless steel cookware can tend to stick, but according to the Chef, the trick is to turn the heat to medium high before placing the pan on the surface; add oil to pan and allow oil to get hot before placing meat in the pan. Place the meat in one half of the pan, sear and when seared, turn and place on other half of pan (ideally meat should be removed from refrigerator for 10 minutes before placing in pan). The two key things to keep in mind with stainless steel fry pans is to not have the pan at high heat, and to not turn the meat until it sears, when it will release itself from the pan as protein is released from meat.

The non-stick fry pan is for the discerning cook who likes to cook with little or no fat. According to Calphalon’s Chef, it is best not to use aerosol cooking spray on any skillet, pan or pot, since it leaves a gummy residue and causes food to stick. The nonstick surface cooks the meat, but will only brown the meat slightly with virtually no fond (see left sidebar) to deglaze for sauces and gravies.

The anodized aluminium pan is for the aspirational cook and if you follow the same technique used with the stainless steel pan you can be assured that the food is browned and seared beautifully, providing wonderful flavour and texture. Fond will form on the bottom of the pan, making deglazing ideal. The infused anodized surface is stick resistant to acid and alkaline foods, and after deglazing is easy to clean!

Bottom line— the anodized pan was the preferred choice for cooking.