Tiffany Haney
Calphalon offers a range of cookware, including cast iron and non-stick pans. While Calphalon's pre-seasoned cast iron pans are ready to use after a simple rinse and dry, their non-stick pans require seasoning to maintain their non-stick performance. Seasoning involves coating the pan's surface with oil to form a protective layer, reducing the amount of oil needed during cooking and making cleanup easier. Before seasoning, the pan should be washed with mild dish soap and thoroughly dried. Then, a thin layer of vegetable or canola oil is applied and the pan is placed in an oven for an hour. Proper maintenance, such as avoiding overheating and using wooden or silicone utensils, can also prolong the non-stick performance of Calphalon pans.
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What You'll Learn
Calphalon pan care instructions
Non-stick pans
Before the first use of a non-stick pan, hand-wash it with warm, soapy water and dry it thoroughly. Use a liquid dishwashing detergent and a non-abrasive sponge or soft-bristle brush. After cooking, allow the pan to cool completely before washing. If your non-stick pan is dishwasher-safe, place it in the dishwasher and wash it with automatic dishwashing detergent that does not contain bleach or citrus additives. If your pan is hand-wash only, clean it the same way you did before the first use. To protect the non-stick surface, avoid stacking pans on top of each other. If you need to stack your non-stick pans for storage, place a paper towel, napkin, or trivet between each pan.
Cast iron pans
Before the first use of a cast iron pan, rinse it with hot water and dry it thoroughly. Do not use soap. Once the pan is clean and dry, rub on a thin layer of cooking oil, buffing until it settles into the surface. Place the pan in an oven preheated to 450°F for an hour, then let it cool fully. Cast iron pans are hand-wash only. Never place them in a dishwasher or use abrasive cleaning pads or cleansers, as these can damage the pan and void the warranty. Before cooking, prepare the surface of your cast iron pan with cooking spray or vegetable oil. After cooking, allow the pan to cool completely before washing. Clean the cast iron pan with a stiff brush and hot water; do not use soap. Towel-dry the pan immediately, and apply a light coat of cooking spray or vegetable oil while the pan is still warm, then swipe away any excess with a paper towel.
Stainless steel pans
Select by Calphalon stainless steel cookware is dishwasher-safe. Use automatic dishwashing detergent without bleach or citrus additives. However, before the first use, hand-wash your cookware with warm, soapy water and dry it thoroughly. Use a liquid dishwashing detergent and a non-abrasive sponge or soft-bristle brush.
General care instructions
To ensure your Calphalon pans last longer, avoid overheating them, as this can affect their non-stick performance. Use high-smoke-point oils and avoid cooking sprays, which can leave a sticky residue. Use silicone or wooden utensils to prolong the non-stick performance of your pans. Calphalon pans are compatible with gas, electric, and glass stovetops and are oven-safe up to 450°F (with or without the lid). Always use a potholder or oven mitt when handling hot pans.
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How to season a cast iron pan
Seasoning a cast iron pan is a straightforward process that can greatly improve its performance and longevity. Here is a step-by-step guide on how to season a cast iron pan:
Step 1: Initial Cleaning
Before seasoning a new cast iron pan, it is important to clean it thoroughly. Rinse the pan with hot water and dry it completely. Avoid using soap or any abrasive cleaning pads, as these can damage the pan's surface.
Step 2: Apply a Thin Layer of Oil
Once the pan is clean and dry, apply a thin layer of cooking oil to the entire surface, including the inside, outside, handles, and any crevices. You can use vegetable oil, flaxseed oil, Crisco, lard, canola oil, or any oil of your choice. Buff the oil until it settles into the surface and is evenly distributed.
Step 3: Bake the Pan in the Oven
Place the oiled pan in an oven preheated to 450°F (230°C) for about an hour. This process, known as polymerization, allows the oil to bond to the metal and create a protective coating. After the time is up, remove the pan from the oven and let it cool down completely.
Step 4: Repeat the Process
For a good initial layer of seasoning, repeat the oiling and heating process three to four times. Each time, rub the pan with oil, place it in the oven for 30 minutes, then reapply oil before returning it to the oven for another 30 minutes. This will ensure a thorough and even seasoning.
Step 5: Maintenance
After the initial seasoning, maintain your cast iron pan by simply using it. Each time you cook with some type of fat, you will be adding to the seasoning. You can also apply a light coat of cooking spray or vegetable oil after washing and drying the pan to further enhance the seasoning. With proper care, your cast iron pan will develop a natural, easy-release finish that improves with every use.
Remember, cast iron pans are hand-wash only. Always allow the pan to cool completely before washing, and avoid using soap or abrasive cleaning tools. With proper seasoning and maintenance, your cast iron cookware can last for generations.
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How to season non-stick pans
Non-stick pans are convenient for cooking sticky foods like eggs, fish, and pancakes, and they're easy to clean. However, over time, non-stick pans can degrade and lose their non-stick properties.
Seasoning non-stick pans involves coating the surface with oil to create a protective layer, which helps the cookware remain effective and reduces the amount of oil needed during cooking. This process can help extend the life of non-stick pans.
Wash and Dry the Pan
Before seasoning, wash your non-stick pan with warm, sudsy water using a liquid dishwashing detergent and a non-abrasive sponge or soft-bristle brush. Ensure that the pan is thoroughly dried before proceeding to the next step.
Coat the Pan with Oil
Use a neutral oil, such as vegetable or canola oil, to coat the surface of the pan. You can use a towel to evenly distribute the oil, bringing it up to the rim of the pan.
Heat the Pan
Place the oiled pan on the stovetop over medium heat for 1-2 minutes. Alternatively, if your pan is oven-safe, you can place it in the oven at 300 degrees Fahrenheit (150 degrees Celsius) for 20 minutes.
Cool and Wipe the Pan
Remove the pan from the heat source and allow it to cool completely. Once cool, use a towel to wipe away any excess oil, and your pan is now ready to use!
Repeat the Process
To ensure your non-stick pans last longer, repeat the seasoning process periodically. There is no set rule for how often this should be done, but it is a simple way to extend the life of your pans.
It is important to note that some sources suggest that once a non-stick pan starts to degrade, it should be recycled and replaced. Additionally, it is recommended not to preheat a non-stick pan as it can burn off the coating and release harmful chemicals. Always refer to the manufacturer's instructions for specific care guidelines for your non-stick cookware.
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Calphalon pan cleaning and maintenance
Calphalon pans are made from a variety of materials, including cast iron, stainless steel, and ceramic. Each type of pan requires specific care and maintenance. Here is a guide to cleaning and maintaining your Calphalon pans:
Cast Iron Pans
Before the first use of a new cast iron pan, rinse it with hot water and dry it thoroughly. Do not use soap. Once dry, rub a thin layer of cooking oil into the pan and buff until it settles into the surface. Place the pan in an oven preheated to 450°F for an hour, then let it cool completely. After cooking, always allow the pan to cool before washing. Clean cast iron pans with a stiff brush and hot water only—do not use soap. Dry the pan immediately with a towel, then apply a light coat of cooking spray or vegetable oil. Remove any excess oil with a paper towel. Always store cast iron pans in a cool, dry place away from moisture, which can cause rust. If stacking, place a paper towel or napkin in between each pan to prevent scratches.
Stainless Steel Pans
Before the first use of stainless steel pans, hand-wash them with warm, soapy water and dry thoroughly. After cooking, allow the pans to cool before washing. If your stainless steel pans are dishwasher-safe, you can place them in the dishwasher, ensuring you use a detergent without bleach or citrus additives. Otherwise, hand-wash as before. Avoid stacking stainless steel pans directly on top of each other to prevent scratches. If stacking, use a paper towel or napkin in between each pan.
Ceramic Pans
Before the first use of ceramic pans, clean them with warm, soapy water and dry thoroughly. Avoid using metal utensils with ceramic pans, as this can damage the nonstick surface. Use wooden or silicone utensils instead. When cooking, preheat the pan before adding butter or oil. Avoid cooking sprays, which can leave a sticky residue.
Non-Stick Pans
Before the first use of non-stick pans, hand-wash them with warm, soapy water and dry thoroughly. After cooking, allow the pans to cool before washing. If your non-stick pans are dishwasher-safe, you can place them in the dishwasher, ensuring you use a detergent without bleach or citrus additives. Otherwise, hand-wash as before. Avoid stacking non-stick pans directly on top of each other to prevent scratches. If stacking, use a paper towel or napkin in between each pan.
General Maintenance Tips
- Avoid using abrasive scrubbers, harsh detergents, or chemical cleaners, which can damage the surface of Calphalon pans.
- Use mild soaps and scrubbers, such as a soft-bristled brush or sponge, to clean your pans gently.
- Soak stubborn food stains to soften them before scrubbing.
- Always allow your pans to cool before washing to prevent warping or bubbling.
- Polish your pans with a special cleanser if they start to look dull.
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Calphalon pan cooking temperature and utensils
Calphalon pans are designed to optimally retain heat, so they should be used on low to medium heat. Repeatedly overheating the pan can affect its non-stick performance and add a lot of wear and tear. It is recommended to use wooden spoons, spatulas, or silicone utensils for stirring and flipping to avoid scratching the pan's surface.
Before the first use, hand-wash your Calphalon pan with warm, soapy water and dry it thoroughly. Use a liquid dishwashing detergent and a non-abrasive sponge or soft-bristled brush. After cooking, always allow the pan to cool completely, then wash it with warm soapy water, wiping it with a soft sponge or washcloth. Avoid using steel wool, abrasive detergents, or iron sponges as they can damage the pan's surface.
If your Calphalon pan is dishwasher-safe, place it in the dishwasher and wash it with an automatic dishwashing detergent that does not contain bleach or citrus additives. However, hand washing is recommended for the best results and to prolong the life of the pan.
To season your Calphalon pan, start by washing it with mild dish soap and water to remove any factory residue. Dry it thoroughly, then coat the surface with a thin layer of cooking oil, such as vegetable oil or canola oil. Place the pan in an oven preheated to 450°F for about an hour, then let it cool completely. This process will create a protective layer that helps the pan remain effective and reduces the amount of oil needed when cooking.
It is important to note that Calphalon pans with Teflon coating should not be overheated as they can release toxic fumes. Always use potholders or oven mitts when handling hot pans, and avoid plunging a hot pan into cold water as it can cause warping.
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Frequently asked questions
Wash the pan to remove any factory residue, then dry it thoroughly. Next, coat the surface with a thin layer of oil; vegetable, canola, or another neutral oil. You can use a towel to evenly distribute the oil. Place the pan in the oven at 450°F for an hour, then let it cool.
There is no rule for how often you should season your pan. Some brands recommend seasoning monthly, while others say once every six months. If you notice that your pan is not as non-stick as it used to be, it's probably time to season it again.
Always allow your pan to cool completely before washing. Then, hand-wash it with warm, soapy water and a soft sponge or washcloth. Avoid using abrasive detergents, steel wool, or iron sponges, as these can damage the pan's surface.
