Does it get any better?
‘Nuff said.
For those of you who follow my Twitter feed, (@ItsToni - and if you don’t follow me, you really should. Go ahead. Click.) you may have noticed that I do all of my cooking in Calphalon pans. I have become a Calphalon brand snob ever since my husband bought me my first pan a few years back. There just is no other in my humble opinion.
Why?
- Because it distributes heat evenly
- Because it is SO nonstick – actually, it tends to REPEL food. See this pic
ture? That is enchilada sauce – partially consisting of sour cream and cheese. Look how it does.not.stick. - Cleans up with barely any effort
- They can go straight from the stove top to the oven
- Because they are an affordable, quality item – the price you pay is way under the use you get out of them (How can you pass up the $49.95 Calphalon 10-Inch & 12-Inch Contemporary Nonstick Omelet Combo Pack
)
What don’t I like?
- They scratch rather easily. I prefer to use utensils such as the Oxo Good Grips Locking Tongs with Nylon Heads
. Anything nylon or silicon coated is sure to work just fine. Also, to prevent storage scratching, I lay thin towels between my pans when they are in the cabinet.
- I don’t put them in the dishwasher. Ok – so you really shouldn’t put ANY cookware in the dishwasher. But…can’t they make SOMEthing? I hate doing dishes by hand. This is a con in my book.
- The large pan IS a bit heavy. I like it that way. Some may not.
So, the next time you are up to your armpits in suds, scrubbing crud from your old, worn out cookware, remember this review. *wink*
Honest Blogger Found Here: I was given product in exchange for a review. No monetary exchange. 100% my opinion. Affiliate links included.
