How to Cook With Calphalon Open Stock Cookware

Calphalon One pans do not have a nonstick surface to scratch; the hard-anodized aluminum cookware nonstick properties are infused in the surface. Nonstick coatings simply sit on top of metal, but this material actually penetrates into the pores of the metal. Food will not stick to the pan, and it is easy to clean. Calphalon One pans are compatible with gas, electric and ceramic ranges. They can be used to cook on the stove top, in the oven or in the broiler.

Difficulty: Moderately Easy

Instructions

Things You'll Need:

• Calphalon One pan
• Cooking utensils (metal is ok)
• Oil, butter or both
• Food item (remove from refrigerator for 10 to 15 minutes prior to cooking)
• Liquid for deglazing

Using a Calphalon One pan

1. Wash your Calphalon pan by hand with warm water and soap, then rinse and dry before cooking in it for the first time.

2. Before adding food, preheat the pan over medium heat to get it ready to cook. To see if it is hot enough for cooking, touch the edge of the pan quickly with your fingers. It should be hot to the touch before you place food in it.

3. Put about 1 tbsp of oil or butter in the pan. When it is hot, add food. The food should sizzle when you place it in the pan. Calphalon One handles stay cool during stove top cooking. The side loop and cover handles may get warm when you are cooking for several minutes. Keep a pot holder handy to lift the lid or move the pan.

4. Use any type of heat-proof cooking utensil: metal, wood or silicone. The infused anodized surface of the Calphalon pan will not be scratched by normal use with any type of spatula or spoon.

5. Deglazing is simple in the Calphalon One pan. After removing the food from the pan, use a metal spatula to loosen the browned bits on the pan after cooking and add your favorite liquid for making a sauce: (cream, wine, water or broth).

6. Cleaning a Calphalon One pan is easy. Always wash by hand; dishwasher soaps are not recommended for use with this cookware. Use regular dish washing soap and a non-abrasive scrubbing pad. Keep your cookware thoroughly clean, inside and out. Residue from previous cooking is the usual cause of food sticking.

Tips & Warnings

• Preheat the empty pan. When you put food in the pan before it's hot, the food starts cooking at a very low temperature, then at a medium temperature, and finally at the right temperature. This will toughen and dry out your food. When the pan is hot before adding food, the food's surface cooks quickly, sealing in the juices.
• Calphalon pan handles will get hot in the oven or broiler. Use pot holders to remove pans or lift lids.

References

• Calphalon One Website

Resources

• Calphalon One FAQs

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