Lowest Used Price: USD $32.99
Lowest New Price: USD $36.98
Features :
- 9-inch chef's skillet combines qualities of traditional metal and nonstick cooking surfaces
- Advanced release polymer penetrates pores of metal so that food sears and releases easily
- Stain resistant; compatible with gas, electric, ceramic stovetops; safe in oven and broiler
- Brushed stainless lid; stainless-steel ergonomic handle stays cool; made in USA
- Safe with metal, wood, and plastic utensils; lifetime warranty
This exciting hybrid combines qualities of both traditional metal and non-stick cooking surfaces. Now not only can you brown, sear, and reduce sauces as the recipe intended, but you can also breathe a sigh of relief as you won't have a battle removing food and stains from the pan following use. How did this happen you ask? CALPHALON ONE INFUSED ANODIZED is manufactured with a revolutionary anodization process. Both interior and exterior surfaces are infused with an advanced release polymer which actually penetrates below the surface of the metal, into its very pores, offering superb durability and versatility. The intrinsic properties of aluminum ensure fast and even heating, as you've come to expect from Calphalon. Brown and saute with the lid off, or simmer with it on. This very useful piece might be used for cooking meats, seafood, or vegetables. The curved sides facilitate stirring and tossing.
Customer Reviews
Wrong Calphalon. (2010-06-05)
The Infinite series is sigificantly better. I how 1 pan and will be getting more to replace the pans I currently have. This one is OK, but the food sticks. I have done everything they suggested.
Calphalon (2010-04-17)
Great, like all their products. Easy to use and care for, and they may well last forever.
Calphalon One Infused Anodized 9-inch Chef's Skillet (2010-04-03)
I have used this a couple of times and am happy with the performance and ease of cleaning. Why it is called a skillet is beyond me. It is a pot not a skillet.
there's a learning curve for this line of pans (2009-11-08)
This line from calphalon may frustrate you unless you learn the secret.
These pans will not stick if used properly.
You must preheat them properly. They must also not be too hot.
You also must use some sort of fat or oil if you're frying something with low moisture.
Once you learn the secret, you will love these pans.
The secret here is to let your food cook. Stop molesting your food like you do with a teflon pan.
Once cooked, the food will not stick. You can then flip eggs and other such foods with little problem.
If you don't preheat and you try to molest your food it will stick horribly and turn into a brown mess.
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