2010-08-08
By mainegardener
I purchased a 10 pc. Claphalon Contemporary cookware set about 6 months ago. I really have come to like my new cookware. Previously I had used a hand-me-down Revere set, and wanted a heavier-bottomed, purchased-new-by-me set. I did a fair amount of research, and based mostly on Consumer Reports' evaluations I chose Calphalon. I specifically chose the Contemporary line because of the glass see-though lids, the lovely design, and the lower weight of individual pieces compared to other Calphalon product lines. At first I didn't like how large and heavy the pots and pans were compared to my Revereware. I'm used to the extra heft now-- the extra long handles on the Calphalon help with balancing the weight of pot and contents. I also didn't like the fact that the Calphalon handles were so long that I had to completely rearrange my cabinets to provide a place for the new set. To aid in storing, I found online a do-it-yourself rack (made from an inexpensive metal hand towel rack) for the lids that I attached to a cabinet door. This rack is very handy, and allows me to stack the pots to conserve space. Some reviews I've read complain about food sticking to stainless steel. I've not had this problem AT ALL PROVIDED I use the cookware according to manufacturer's directions. That is, heat the cookware first, then add the oil/fat. Only add the food after the oil is hot. Never use high heat except to boil water. (I find I never feel I need high heat with the heat-distributing properties of this cookware.) Slight discoloration on the interior of the pots that I get sometimes after cooking is very quickly polished away with Bar Keeper's Friend. The lovely shape of the Contemporary line adds a serendipidous advantage: the gradual curve of the bottom of the pots (curved like a saute pan) allow me to use a spatula more quickly and efficiently to stir and scrape out food. I really like this feature! Did Calphalon do it on purpose? I like the see-through lids. Eventhough the lids bead up with condensation, which limits how well you can see the food in the pot, I find I can readily monitor reaching the boiling point or the rate of boiling anyway. The set requires sharing a lid between the 8" saute pan and the 2 1/2 qt saucepan. Often I want to use both of these with lids simultaneously. Purchasing another lid would put me back about $40! So I sometimes just use the stockpot lid, which overhangs the edge of the saute pan.
Pro:
See through lids
Beautiful design, aids in food removal
Heavy weight stainless steel distributes heat
Nearly no-stick quality!
Cons:
Heavy with long handles requiring thoughtful storage
Don't stack well
Shared lids
In summary, despite some down points, I would highly recommend Calphalon Contemporary, and purchase it again.
2010-01-19
By Carma (Southwest USA)
I have had this set for over two years and I love it! And I have to say, in response to the other reviews, I don't buy Barkeeper's Friend (or anything similar), but I have no problem cleaning these pans - EVEN FOR EGGS. As long as you preheat correctly there is little sticking or cleanup, and a little soaking takes care of the times when the preheating wasn't done correctly (like, by my husband!). Just remember: "hot pan, cold oil, food won't stick!" These pans heat quickly and wonderfully evenly every time - I never have to turn my burner above medium. Not to mention, they are beautiful and ergonomically easy to handle. I have carpal tunnel syndrome but the construction of the handle and the way it joins to the pan makes it easy to lift and carry. Also, the way the handle joins to the pan (with a Y construction) ensures that it is a very solid join but conducts little heat, so the handle remains cool. Yes, the handle on top of the lid gets hot since it is directly over the heat, but that seems kind of obvious; just use a hot pad to lift the lid. Also, I have had none of the discoloration problems mentioned here; I'm not sure what might cause that, but whatever it is I apparently don't do it. I have also had NO problems with the pans denting and I do sometimes use metal spoons, though I prefer wooden. No, they don't look brand new any more, but really, who cares? They are extremely well-constructed and in two years of hard use (family of six) none of the joins or screws have loosened even a smidge, and no glass lids have broken. Plus, they are by far the most attractive pots and pans I've even seen, with lovely elegant lines. I like having them in my kitchen to look at as well as to use.
2009-12-23
By K. Bryson (Palmdale, CA USA)
I am a Calphalon user since 1984. Lately, the older Calphalon model became too heavy for me to use; these stainless ones are lighter and cook like a dream. Little heat required and they clean up like a charm. I LOVE them.
2009-10-11
By C. Conn (Bellevue, Wa)
I bought the Calphalon Contemporary Stainless cookware 13 pieces set three months ago and wanted to give my thoughts. First of all I am a beginner cook and have only done simple things with the pans. I did my homework; I read various web sites on stainless cookware and how to care for it. I read all of the instructions that came with the pans. I checked out Calphalons web page as well. I have had no issues with sticking, none. First I warm up the pan slowly, and then I put a light layer of heart friendly oil in the pan. Clean up is a breeze, the trick BAR KEEPERS FRIEND. The pans still look as good as new. Use plastic and wood utensils with the pans, no metal. Mine came with a set of utensils, which I use every time. One reviewer damaged the pans by hitting a ladle against the rim, I have been careful not to "BANG" the ladle against the rim. And yes, the lid handles do get hot. Nothing negative to say, buy these. Did I mention BAR KEEPERS FRIEND?
