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Calphalon One Infused Anodized 12-Inch Fry Pan | 
| Brand: Calphalon
Category: Kitchen
List Price: $150.00
Buy New: $149.95
You Save: $0.05
New (3) from $94.81
Rating:  9 reviews
Sales Rank: 11903
Color: charcoal gray
Shipping Weight (lbs): 6.4
Dimensions (in): 18 x 14 x 12
MPN: DR1392
Model: DR1392
UPC: 016853007288
EAN: 0016853007288
ASIN: B000162NWQ
Release Date: January 20, 2004
Availability: Usually ships in 4 to 7 weeks
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| Features:
| • | 12-inch fry pan combines qualities of traditional metal and nonstick cooking surfaces | | • | Advanced release polymer penetrates pores of metal so that food sears and releases easily | | • | Stain resistant; compatible with gas, electric, ceramic stovetops; safe in oven and broiler | | • | Stainless-steel ergonomic handles stay cool; safe with metal, wood, and plastic utensils | | • | Safe with metal, wood, and plastic utensils; measures 12-by-2 inches; lifetime warranty |
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| Editorial Reviews:
Product Description
This exciting hybrid combines qualities of both traditional metal and non-stick cooking surfaces. Now not only can you brown, sear, and reduce sauces as the recipe intended, but you can also breathe a sigh of relief as you won't have a battle removing food and stains from the pan following use. How did this happen you ask? CALPHALON ONE INFUSED ANODIZED is manufactured with a revolutionary anodization process. Both interior and exterior surfaces are infused with an advanced release polymer which actually penetrates below the surface of the metal, into its very pores, offering superb durability and versatility. The intrinsic properties of aluminum ensure fast and even heating, as you've come to expect from Calphalon. The 12" fry pan can handle everything from Sunday breakfasts to burgers on a Friday night, or a fish steak. You'll appreciate being able to use metal utensils, and you'll especially appreciate the easy food release and speedy clean up.
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| Customer Reviews: Read 4 more reviews...
 Calphalon One makes a GREAT Pan January 8, 2008
jackzvt
3 out of 3 found this review helpful
I've been collecting Calphalon One pieces over the last few years to add to my arsnel of cooking tools at home. I have been very impressed with their performance and durability. I find the saucepans and pans to be very well made and to perform like the true champs they are. Here I am only talking about their Infused Anodized pans and not the Nonstick. I have been taught to cook by 4 Star chefs and I usually prefer cooking home than eating in most restaurants. I have many different pans for different applications including: cast iron, LeCreuset, stainless, All Clad, nonstick, etc,etc and I find some excell at different things or maybe it is my personal liking. These are definitely heavy duty well made pans which should last one for many years or a lifetime and your cooking should improve by using them.
The 12 inch, like others in the line need a little time to come up to proper heat for searing and they cook like a dream. It is a great all purpose pan. The one thing I don't use it for is eggs, there are pans which perform better with eggs. This pan is great for searing, sauteing etc and for higher temp cooking.
It is very important to follow Calphalons care and use guide. Like let it cool before washing with warm soapy water and a sponge or scrubee. Don't put a hot pan into warm or cold water as it will warp. Don't put it in a dishwasher! If you get stains get some Barkeepers Friend at Walmart for $1.50 and the stains will be gone. Usually I find hot sudsy water and a scrubee sponge cleans them up just fine.
The NONSTICK thing. This pan and all Calphalon One Infused Anodized Pans are definitely NOT nonstick as a Teflon coated pan would be. I think in their initial marketing Calphaolon mistakenly said it was "almost" nonstick and that was their error. Then they used the term "quick release" which I find to be more accurate. Food does release quicker than from say stainless or cast iron...but Teflon releases much faster. For my style of cooking I only use nonstick for a few items. Having a good searing, browning, deglazing and sauteing performance is more important to me and with that style of cooking I need the little bits and fond for sauces.
If your cooking style requires Nonstick don't buy the Infused pans. Buy the Nonstick a Teflon or similiarly coated pan.
If you enjoy cooking the 12 inch Infused is a great pan to have in your arsnel and well worth the price you may pay because it will last for many years. And Calphalon One has a Lifetime Warranty which is cheerfully honored. So you just can't go wrong buying one and you are buying an American made product.
Know Your Nonstick September 18, 2007
Joshua Cohen (Boston, MA)
14 out of 14 found this review helpful
I admit, I have been avoiding Calphalon One products for some time. Some due to the questionable reviews I have read on Amazon and other sites, but mostly because I have made a *significant* investment in the earlier Calphalon Professional and Commercial lines and could not deal with the thought that my cookware might be somehow obsolete. But I finally tried it and...much to my horror...it worked as advertised.
What's the buyer needs to understand is that the infused aluminum does not cook like Teflon. It actually cooks more like decently seasoned cast iron...meaning food sticks briefly at first but quickly releases once it browns and the pan promotes fond development for sauces and gravies. That means you need to follow traditional cookware rules...preheat the pan dry and add your grease or oil right before you add the ingredients. That's right, you cannot cook fat free with this cookware, but you don't need a lot either; I use just a non-aerosol oil spray. Remember the old Chinese adage i.e. "hot wok, cold oil, food won't stick."
The only major difference from cast iron cooking-wise is Calphalon One does not retain heat the same way. So you should preheat a bit hotter than you would iron because the pan will lose temperature as soon as food hits it. When you are slow cooking in it, use a pizza stone to regulate your oven's heat. But also unlike cast iron, it's relatively light weight, you can cook and store acidic foods in it, and clean it without worrying about rusting or re-seasoning.
Now, if you are looking for a pan for stick-prone foods like eggs, rice, or pancakes, get a Teflon or Teflon-like skillet. Calphalon One Nonstick is tremendous stuff because it can take real heat, enabling it to properly sear meat and saute vegetables. But it will not leave a good fond for a pan sauce.
 Confusing product descriptions August 5, 2007
L. Churchill
4 out of 9 found this review helpful
I bought this pan thinking that it was the same type as two others that we already own and love, but I was wrong... You do not want this pan! You want the Calphalon One Infused NONSTICK pan. Calphalon One Nonstick 12-Inch Fry Pan Apparently Calphalon makes two versions of the "One" pan, this one is a few dollars less and it does not have the non-stick feature, it sticks like crazy and is difficult to clean. The non-stick version of this pan is a dream. It virtually never sticks and is easy to clean. If you're spending the money for a Calphalon then spend $10 more for the right version of their pan.
 I'm confused by the bad reviews October 18, 2006
Legal&Sane (Colorado Springs, CO United States)
9 out of 10 found this review helpful
I've had this pan for about a week now. I've made sausage, eggs (scrambled and over-easy), meatballs, and sauteed a ton of vegetables. There isn't one thing that "stuck". The foods I wanted to provide the little bits of browning to make a sauce did so, the things I didn't (like the eggs) didn't stick at all! I can't imagine I just lucked out.
So far this pan is great. I love to cook, don't purchase cooking sets, and buy the pan I believe will provide the best result for the type of cooking that I want. I've got everything from copper to cast iron. This pan performs well, looks great, and I expect will spend a long productive life in my kitchen.
Update: Well, I think I spoke a bit too soon. Though I loved this pan before the coating started to wear off, I've since had to return it. After about a year, it, like almost every other "non-stick" surfaced pan I've owned started to break down. Food began to stick despite the hand washing, and the fact I never got metal anywhere near it. On the positive side, Calphalon, good to its word as always, immediately replaced the pan - no questions asked. I still recommend the pan, though realize you may find that you need to be replacing it.
Another disappointment from Calphalon April 24, 2006
Susan Kilpatrick
5 out of 10 found this review helpful
Calphalon states in their website that the so-called infused anodization is not supposed to wear off. After all, it's "infused." In fact, they go so far as to say it's "rare." It may be rare to them, but I've experienced it twice. The first time, they replaced this pay. Now, it's happened again. When the Calphalon tea kettle began to leak (less than a year old), I decided to be through with Calphalon. It's an expensive mistake. The quality is highly overrated. Workmanship is poor.
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