Two things I love are to eat and cook (and then eat some more).  I like going out to restaurants and trying new foods.  I also enjoy trying to reverse engineer my restaurant dinner in my kitchen at home.  For better or worse,  to do it properly, you need more than those old hand-me-down, mismatched, wobbly handled pots and pans you’ve had since college.

Christmas morning, my husband asked me (actually demanded) that I make him some eggs before we headed off to his mother’s house for the whole unwrap the presents thing.  Needless to say, I was a bit annoyed because we were already running late, and it’s not like there wouldn’t be a a ton of food at his mother’s house.   But my husband kept insisting, and me being the nice girl that I am, I decided to indulge him (it was Christmas after all).  So imagine my surprise when I opened my cabinets to find our old pots and pans replaced with the Calphalon One set that I’ve had my eyes on for months.   I didn’t actually making any eggs that morning, but I have put my new pots and pans to lots of good use since.

The best part about going to a high end steak house is getting a piece of filet that’s been seared perfectly.  The steak is juicy on the inside with a nice crust on the outside.   With Calphalon One, you can get that same steakhouse sear at home.  The key is to leave the meat alone for a few minutes after it hits the pan.  The Calphalon One cookware will actually release the food once its properly seared.  Do it too soon and you’ll have a mess on your hands.

I was also very excited to be able to “deglaze” for the first time.  What exactly is deglazing?  Well, it allows you make your own quick and simple pan sauce after you have cooked your meat.  And since the deglazing is done in the same pan you just cooked your steak in, you don’t dirty another pan, which is nice, because it’s not like my husband is going to help out with the dishes.  After you sear your meat, you’re left with a collection of caramelized brown bits.  It’s not inedible burnt stuff (like toaster crispies), but rather a byproduct called fond.  By using a liquid (either wine or broth)  these bits can be scraped off to create a flavorful sauce.  (In case you haven’t figured it out yet, I spend a lot of time watching the Food Network)

Here are the features of Calphalon One that caught my attention:

• Revolutionary infused anodized service
• Metal utensil friendly (a huge improvement over non-stick)
• Cleans in a flash
• Deglazes beautifully
• Oven and broiler safe
• Lifetime warranty

Calphalon One carries two lines,the Infused Anodized and the Nonstick.  I chose the infused anodized set over the nonstick for several reasons.  First of all, have you ever seen a professional chef cook with nonstick cookware?  The answer is, No!   If you watch cooking shows as much as I do, you’ll find that nearly all of the professionals say that you really only need one good nonstick pan.   An entire set is overkill.  Also, I like a pan that can go straight from the stovetop to the oven or broiler.

Are you now wondering, what exactly is “infused anodized”?  The gist of it is that they do some sort of Calphalon magic to the interior and exterior of the pans to make them ultra smooth and non-porous for increased durability.  I don’t really know what this means either.

So after extensive research, I chose the 10 piece set which includes the following:

• 10″ & 12″ fry pan – These are my most used, everyday pans.  They’re great for cooking just about anything.  I’ve made everything from seared scallops and salmon to filet mignon and stuffed chicken breast.  I can sear an entire pork tenderloin on the stovetop and then finish it in the oven.
• 3 qt. covered chef’s pan – It’s a decent size pot with a lid but to be honest, this is not a pan I use often.  I think I’d rather have a 2.5 qt. covered sauce pan instead.
• 4.5 qt covered sauce pan – Great for sauces, soups, and boiling small amounts of pasta.
• 11″ covered chef’s skillet -This is similar to the fry pan, but it can be covered.
• 8 qt. stock pot – Like the name suggests, great for stocks, soups, and pasta.  I have the pasta insert which is useful for more than just noodles.  I use the leftover carcasses from a roasted chicken along with fresh vegetables to make my stock.  With the pasta insert I don’t have to worry about straining my stock.
• On my wishlist: the Flat Bottom Wok.  I am Asian, and I do like a good stir-fry.  All kidding aside, this is a great offering from Calphalon because the traditional round bottom woks are a pain on the stovetop, unless you have a special stand that goes over your burner.

The Pros

• It really works.  You can get a great sear on your food and make delicious pan sauces, just like the pros.
• The pans are well made.  They have just the right weight and feel to them.  They’re not too heavy, not too light.  In the words of Goldilocks, they’re just right.
• The stainless steel handles have the perfect contour and stay cool during the cooking process (but not if they’re in the oven people).
• Calphalon One offers a variety of pots and pans in different sizes, so you can basically get anything you want.
• For nonstick pans, you have to use nylon utensils, but with the infused anodized you can use anything you want, metal, nylon, wood, etc.
• Oven and broiler safe.  Go straight from the stovetop to the oven without missing a beat.
• Easy cleanup with hot soapy water.

The Cons

• While the infused anodized technology is great for most foods, it does not like eggs (or eggs don’t like it).  You will need to buy a nonstick pan.
• It’s not dishwasher safe so it must be cleaned by hand.  In the words of my husband, “you don’t put nice pots and pans in the dishwasher!”

Final Thoughts

Calphalon One is available in either an 8 or 10 piece set.  You can also get specialty items such as dutch ovens, fajita pans, chef’s skillets, etc.  Suggested retail price is $599 at most department stores, such as Macy’s and Bed Bath and Beyond, but you can find it for a little bit less at Amazon.com.  Williams-Sonoma carries a unique line of Calphalon One sets.  They offer exclusive 8, 12, or 16 piece sets.   The combination of pots and pans available at Williams-Sonoma is different from what’s available everywhere else, so do your research and think about the kind of cooking you do before making the investment.

For anyone who enjoys eating, cooking, and entertaining, the Calphalon One Infused Anodized pans are a must have tool.  You can have a restaurant style  and quality dining experience without leaving the comforts of your own home.  Since my husband is the ultimate homebody who almost never leaves the house, this investment is worth every penny.

Shameless Plug

We rely heavily on ad revenue and our affiliate relationships to keep Qwowi.com up and running.  If you do decide to purchase any Calphalon One products (or any other kitchen items), we hope you’ll consider purchasing through one of our handful of kitchen partners.  Calphalon One products are available from Chef Giant, Chef’s Catalog, and of course, Amazon.com.

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