Working with calphalon cookware Pro Cooking and Baking Tips and Tricks: Working with calphalon cookware
By junior on Thursday, June 28, 2001 - 11:56 pm: Edit

i'm trying to fry eggs over easy in a calphalon omelette pan.this is the commercial hard-anodized suface,it is NOT a non-stick surface. i use warm setting on stove,gas.with oil,i can use a white rubber spatula to take the egg out of the pan,but i can't flip it as you would an omelette. with stainless i don;t have this problem. any solutions...junior.BTW the egg has no color,looks nice cooked on warm,eggs have been warmed slightly at room temp.

By Cheftim (Cheftim) on Friday, June 29, 2001 - 12:58 am: Edit

Try using higher heat.

I have never used calphalon but I have used french omelet pans, and standard aluminum and a high heat seamed to be the trick.


By debord on Friday, June 29, 2001 - 08:00 am: Edit

My advice is throw it out! I had a few pieces....I really don't like them at all! There is no trick, they stink, EVERYTHING sticks to its' surface...go use your stainless or teflon etc...the cheapest of the cheapest pans work better.

By junior on Friday, June 29, 2001 - 02:09 pm: Edit

thanks,debord, for the insight. appreciate your help. shoot,i'll probably sell the durn thing.yup,stainless is a lot better. if i can get them i like to find a pan with a reenforced surface from the bottom....junior

By jinior on Friday, June 29, 2001 - 02:13 pm: Edit

thanks cheftim for the help...junior

By Panini (Panini) on Friday, June 29, 2001 - 07:38 pm: Edit

I have used calphalon in the past. I have a wok style with long handle and a saute pan. I have found that they work best seasoned, just wipe them out. High heat.
If your going to invest in pans I personally have a full set of All-Clad Mastercrafters Master Chef. I've had these probably 15-20 yrs. and they are as the day I bought them.Stainless out, nickel bottom.
I'm not that impressed with the new line and the high price. Emeril plugs these.

By Yankee on Friday, June 29, 2001 - 10:03 pm: Edit

Clairified butter, high heat and a cheap 6" teflon pan is the way to go. (Although those teflon pans last about a week with a bad line cook or dishwasher.)

I have an old set of Magnalite (the BetaMax of the pan world)at home. They really suck when trying to do eggs, even with high heat and seasoning. But, they have better lids than the Calphalon crap. I get better results using my old iron saute pan.

We have been slowly replacing our home stuff with Matfair copper and All-Clad. The stuff is not cheap, but with care we should get a very long run with it.

Yes, the Emeril stuff is lame. We get the All-Clad LTD pans with a nice discount at the local restaurant wholesale supply store.

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