Calphalon pans have tri-ply construction (aluminum sandwiched between stainless steel). While Simply Calphalon pans have aluminum cores on the bottom only, Calphalon Tri-Ply Stainless Steel 8 piece set and the contemporary Stainless Steel 10 piece set have aluminum running up the sides as well. Manufacturers recommend hand-washing "to keep your cookware looking its best."
Caphalon requires specific heat settings. It is recommended to use a lower heat setting than you normally would. Calphalon cookware heats and cools more quickly than other cookware because it's made of heavy-gauge aluminum. It's also important to use the right heat setting for the cooking method you're using (not too high or too low) You may have to experiment to find the right heat settings on your stove. Determine where the settings work best for your stove. In general it is recommended to high heat for boiling or reducing liquids only. Medium to medium-high heat for sautéing, stir frying, and frying. Low heat for warming food, simmering, and preparing delicate sauces.
A small amount of oil or butter is all that is required. DO NOT use aerosol cooking sprays in any Calphalon cookware. Sprays leave a gummy residue that is difficult to remove completely. Do not season your pan before using it. To enjoy optimum performance from your Calphalon cookware, keep it scrupulously clean. Caphalon cookware requires the foods to be out of the refrigerator and allow them to rest on the counter about 10 minutes before cooking.
The exclusive Calphalon Cool VTM long handle design keeps handles cool to the touch during stovetop cooking. Caphalon Stainless steel pans can be used in the oven and under the broiler. Tempered glass covers are oven safe to 450°F. But remember that handles will become very hot in the oven or broiler. Always use a potholder or mitts to prevent hazards while removing pans from the oven.
