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Caphalon

admin — Thu, 05 Nov 2009 03:40:19 +0000

Caphalon Cookware Guide

Caphalon is a brand name with product lines include items for offices, cleaning and organization, tools and home.

Caphalon Cookware is one of Caphalon product that made of a specially treated aluminum called hard-anodized aluminum.

After hard-anodized aluminum process, the Caphalon Cookware becomes extremely resistant to scratches, rust, corrosion, or chipping. It also becomes much harder then stainless steel and becomes sealed to make it safe for humans to cook with.

Calphalon Contemporary Nonstick 10-Inch & 12-Inch Omelet Combo Pack

Caphalon cookware has several advantages:

1. Caphalon has been proven to be extremely durable, with a long life span.

2. Caphalon can tolerate very high heats while spreading the heat evenly. It can be placed into the oven with an oven temperature of no greater than 450. However, using the medium heat is far better than a high heat because the cookware (that made of aluminum) conducts heat so well. Frying food on high heat can make the pan so hot that it burns the food, which will then stick.
3. Caphalon is ultra smooth and is resistant to chipping. There are no places for bacteria or germs to get trapped.

Calphalon Commercial Hard-Anodized 2-1/2-Quart Shallow Saucepan with Lid

4. Hard anodizing makes the surfaces smooth by eliminating the tiny pores. This is what makes these pans non-stick. In order to ensure maximizing the no stick properties, take ten to fifteen minutes to chill out of refrigerated foods before cooking and also pre-heat the cookware over medium heat.

5. It is able to cook acidic foods. However, repeated cooking of acidic foods will cause the cookware to turn silver.

6. There is nothing toxic. The anodization process is stable, so there will never be any chemicals or anything harmful coming off the pan into the food.

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Calphalon Pots

admin — Tue, 27 Oct 2009 09:07:27 +0000

Calphalon Pots – Explained

Calphalon Pots. Calphalon cookware is a specific name brand of various cookware products that is owned by the larger company of Newell Rubbermaid.

Calphalon pots and pans provides its own special brand of beauty and plenty of benefits; it offers many of the advantages of stainless without some of its disadvantages.

Calphalon pots and pans made from hard-anodized aluminum. It is an electro-chemical process that makes aluminum harden, stronger than stainless. Hard-anodized Calphalon pots and pans are durable and nontoxic, so they are safe for cooking. They do not chip, peel or stain easily. Calphalon pots and pans also can withstand temperatures very well.

It is highly recommended to keep the heat lower than what would normally be used because of the specially treated surface and efficient, even heat distribution. A medium heat is far better than a high heat because the pots and pans conduct heat so well.

The surface of the cookware has a good resistant from damage through abrasion or corrosion. This electro-chemical process also makes the surface the pots and pans smooth by eliminating the tiny pores that most other cookware has, as a result it makes these cookware non-stick.

Calphalon pots and pans wash by hand with soapy water and a nylon scouring sponge. Calphalon Cookware does not need to be pre-seasoned prior to use. To ensure this cookware has a very long useful life, you have to clean and store it properly. Since it has many positive sides, Calphalon pots and pans is fast becoming a popular choice for many cooks and chefs.

Calphalon Pots Review

	Product Description	Customer Review
Calphalon Commercial Hard Anodized 12-Quart Stockpot with Lid	- Original Calphalon hard anodized aluminum for superior conductivity - Perfect surface for searing, browing, deglazing, carmelizing or any other classic technique, a truly versatile cooking surface - Extremely durable, metal utensil recommended - “Cool V” handles stay cooler with regular stovetop use. - Lifetime warranty	I have owned this pot for over 6 years, er now over 9 years and it gets used all the time. Coming from a professional resturant family, I knew about the Calphalon Commercial Hard Anodized line we used in the resturant– and how they perform. So buying one for home use just meant saving up enough $$ to purchase it, but at this price I’m buying another one! They are well worth the money. Read more..
Calphalon Contemporary Stainless 6-1/2-Quart Soup Pot with Glass Lid	- Stainless-steel 6-1/2-quart soup pot with aluminum core provides fast, even heating - Large, sculpted stay-cool handles ensure a safe, comfortable grip - Tempered-glass lid with stainless-steel rim allows for easy food monitoring - Dishwasher-safe; oven-safe to 450 degrees F - Measures approximately 11 by 15 by 7 inches; lifetime warranty	Its beauty is more than skin deep. A friend says the stainless contemporary pots belong in MOMA (Museum of Modern Art) and I agree: absolutely beautiful. On top of that, it performs wonderfully. Heat distribution and retention is just as good as the cast iron dutch oven I can no longer use on my glass-top range. This is a great size for soups and stews and a big “mess” of Southern-style green beans can simmer hour after hour with little moisture loss, thus no sticking. I intend to purchase more of this line. Read more…
Calphalon Commercial 9-Piece Hard-Anodized Cookware Set	- Set includes 2-1/2-quart covered shallow saucepan; 8-, 10-, and 12-inch open skillets; 3- and 7-quart covered chef’s casseroles - Heavy-gauge, hard-anodized aluminum construction provides fast, even heating - Riveted stainless-steel handles stay comfortably cool for stovetop cooking - Casserole lids are domed to return moisture to pot; oven-safe - Wash by hand recommended; metal utensil and broiler safe; lifetime warranty	The price has been fluctuating a bit, and if you hit it at the right time you can get them for an outstanding price. Just like all the other hard annodized cookware I have bought from amazon, I LOVE these pans! I have now converted nearly all of my cookware to this line, and highly reccommend it to anyone who wants to become a better cook. Read more…

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Kitchen Pans

admin — Thu, 22 Oct 2009 07:11:54 +0000

How to Choose Kitchen Pans

By Wendy Astuti

Kitchen pans are the essentials for your kitchen, so you have to select kitchen pans carefully.

Consider these points before you buy kitchen pans:

1. Material

Stainless Steel. Stainless steel cookware is very durable but bad conductor. To improve heat conduction, these pans must be layered with another material, like aluminum or copper on the bottom of pans.

Aluminum. Aluminum bear up a high temperatures and it is lightweight. Aluminum cookware is usually cheaper than another cookware, but it can react with acidic and alkaline foods.

Anodized Aluminum. Anodized aluminum has a layer which prevents reaction between aluminum and food. Be careful when clean this pans because the layer/coating can damage. Do not put these pans in a dishwasher and avoid cook highly acidic and alkaline foods in these pans.

Cast Iron. Cast iron cookware holds the heat well but it takes longer time to heat up. These kitchen pans are good for slow cooking and frying. The downsides of these pans are very sensitive, stains, rusts and become pitted easily.

Lined Copper. Copper kitchen pans are good conductor, these pans heat up and cool down fast. The copper reacts with food that can make it poisonous so that these pans must be lined with another material. Copper kitchen pans should be relined every few years and hand washed.

Non-Stick. Coating in non stick cookware keeps foods from sticking to it. The coating can damage so do not wash in the dishwasher or with abrasive material.

2. Base type (the bottom of pan): thin, medium and heavy.

Thin-bottomed kitchen pans heat up and cool down fast so it’s ideal for quick cooking or to burst ingredients with low heat. Heavy-bottomed kitchen pans are ideal for long cooking over the fire and braise/steam methods and also to slap it into the oven. Heavy-bottomed provides better durability to high heat.

Kitchen Pans Review

	Product Description	Customer Review
Kitchen pans: Cuisinart Chef's Classic 12-Inch Stainless Everyday Pan with Dome Cover	Made of 18/10 stainless steel; aluminum encapsulated base enables quick, even heating, eliminates hot spots. Dome-shaped lid with handle, designed to condense vapors and flavors. Cool grip handles riveted for strength and durability	A remarkable value! I have a small range so I particularly favor this pan over the long-handled 12″ skillet with helper handle. Cleanup is also easier since the pan, without the longer handle, will sit flat in the sink. Read more
Cuisinart Chef's Classic Nonstick Hard-Anodized 12-Inch Everyday Pan with Medium Dome Cover	The two loop-style, riveted stainless-steel handles make it more compact for fitting in an oven and the domed glass lid conveniently for cook monitoring. Hard-anodized aluminum with an encapsulated pure aluminum core for quick, even heating. Quantanium nonstick finish internally reinforced with titanium.	Great Price for a Great Pan! You really can use this everyday for everything! You cannot beat the price for the quality. For one, it uses a “quantanium” coating for its nonstick base…this is basically a nonstick coating reinforced with titanium, so it can withstand higher temps (oven safe to 500 degrees) and is scratch resistent. Read more
Calphalon Contemporary Nonstick 11-Inch Square Grill Pan	The pan’s hard-anodized 98.7% pure aluminum construction ensures superior conductivity. Durable 3-ply nonstick interior allows for low or no fat/oil cooking. A capacity indicator line on the rim of the pan prevents over-filling. Ergonomic handle stays cool during stovetop cooking.	I have done steaks on it with excellent results. Cleanup, though not a breeze, is quick enough. Cooking residue tends to stick tighter on either side of the rounded ribs, but I have yet to need anything more than a little dish soap and hot water on a terry dish cloth. Read more