Laurel
Cook
- Joined
- Nov 30, 2008
- Messages
- 53
I recently bought a Calphalon Tri-ply 12" SS omelet pan to use with my ceramic flat-top range. After fewer than 3 months, the pan has warped beyond belief (I never run water on it when it's hot or anything, I always let it sit on the range to cool while I eat dinner, then wash it).
The little booklet that the pan came with says "always preheat the pan at the temperature setting you'll use to cook...do not preheat on high to heat the pan faster." I've used high heat perhaps 4 times with this pan, all times when I was searing things, either chicken breasts (it's big enough to fit 4, my cast iron can only fit 2 comfortably) or veggies in a stir-fry. After a short time, the bottom became convex(which doesn't work well on a smooth-top range) and I called Calphalon regarding this and basically got told off by the "customer service" person that I spoke with. Apparently I'm supposed to sear things on medium heat. I was also told that if I send my pan in on warranty (on my dime), and it's determined that I used it improperly (warranties do not cover "overheating"), then it will be shipped back to me and I'm SOL.
Basically, I'm completely finished with Calphalon(I'll sell this junk on CL to someone with a gas or electric coil range) and ready to get a decent, cheap, restaurant quality SS pan that will not warp on my smooth top range. I'm not looking for something that will last me forever, but would like something of decent quality (I'm not expecting that based on my experience with Calphalon), and I will rarely even use it, I much prefer using my cast iron, but sometimes need something bigger or something I can cook acidic sauces in. Do you have any brand suggestions? I thought about just heading to the restaurant supply store with a straight-edge and seeing what I could find, but if there are brands to avoid, and brands to look for, I'd like to know them. Thanks.
The little booklet that the pan came with says "always preheat the pan at the temperature setting you'll use to cook...do not preheat on high to heat the pan faster." I've used high heat perhaps 4 times with this pan, all times when I was searing things, either chicken breasts (it's big enough to fit 4, my cast iron can only fit 2 comfortably) or veggies in a stir-fry. After a short time, the bottom became convex(which doesn't work well on a smooth-top range) and I called Calphalon regarding this and basically got told off by the "customer service" person that I spoke with. Apparently I'm supposed to sear things on medium heat. I was also told that if I send my pan in on warranty (on my dime), and it's determined that I used it improperly (warranties do not cover "overheating"), then it will be shipped back to me and I'm SOL.
Basically, I'm completely finished with Calphalon(I'll sell this junk on CL to someone with a gas or electric coil range) and ready to get a decent, cheap, restaurant quality SS pan that will not warp on my smooth top range. I'm not looking for something that will last me forever, but would like something of decent quality (I'm not expecting that based on my experience with Calphalon), and I will rarely even use it, I much prefer using my cast iron, but sometimes need something bigger or something I can cook acidic sauces in. Do you have any brand suggestions? I thought about just heading to the restaurant supply store with a straight-edge and seeing what I could find, but if there are brands to avoid, and brands to look for, I'd like to know them. Thanks.