Calphalon Skillets – Stainless Steel and Non Stick Skillets

calphalon-stainless-steel-skilletCalphalon skillets are suitable for any frying purpose.

The Calphalon 12 inch skillet is big enough to take large cuts of meat, saute a family sized meal of vegetables and even fry a whole fish. It is also great for making omelettes big enough to feed 2 or 4 people.

The Calphalon Skillet is made from Tri-Ply Stainless which means it made from durable heavy gauge aluminum sandwiched between two layers of stainless steel, a polished exterior and a brushed stainless interior.

This Calphalon skillets are easy to clean.  There is a thumb indent on the long stay cool handles to make it easy to hold the skillet.

The Calphalon Tri-ply Stainless Steel skillet is dishwasher safe and has a lifetime warranty.

Calphalon 12-in. Nonstick Contemporary Nonstick Skillet
Calphalon 12-in. Nonstick Contemporary Nonstick Skillet
The non-stick Calphalon Skillets are the ideal way to prepare healthy meals.

You will find the the 12 inch skillets are the ideal size when you want to make omelettes, frittatas, and for any time you want to sear steaks and cook whole fish.

The beauty of the non stick skillet is that it is oven safe to 450° F so that you can finish of those meals that require to be cooked through in the oven after they have been seared.

These Calphalon Skillets have a non-stick interior for easy clean up and the heavy gauge, hard anodized aluminum gives even heating.

The arched handles are designed to stay cool and they are double riveted for security.

This only disadvantage to the Calphalon non-stick skillet is that it does need to be hand washed.

Stainless Steel Cookware – Aluminum or Copper Base?

stainless-steel-cookware.JPGHave you ever thought about your stainless steel cookware? If you are like most people, probably not.

Not many people realize that stainless steel is not a particularly good conductor of heat. What this means is that hot spots can occur so if you are cooking a steak for instance you may find that part of the steak is cooked while other parts are undercooked. In other words your foods are cooked unevenly.

To overcome this problem, stainless steel pots and pans are often lined with aluminum or copper as both of these metals are quite good at conducting heat. However, because both of these metals are relatively soft and can react with certain foods, they are usually sandwiched between layers of stainless steel.

Although both copper and aluminum are good conductors of heat, copper is better because it reacts quickly to changes in temperature. This is why you often see professional chefs using copper cookware. It gives them greater control over their cooking.

The disadvantage of copper however is that it is more expensive than aluminum.

So if you are on the lookout for new stainless steel cookware then ensure that the base contains either aluminum or copper.