So we got a brand new set of Calphalon One pans. Please don't tell me about how great other pans are, we bought these and we are stuck with them now.
So, they tout the ability to sear and release, a happy medium between stick and non-stick. I haven't used them on every kind of food items yet, but I did try to pan-fry some orange roughy last weekened. My fish stuck like crazy. It create a nice sear, but since it won't release easily, most of my sear just got stuck to the pan and burnt.
I added oil after the pan was pre-heated. I'm not sure if there is any trick to working this type of pan. I've been using non-stick for so long that I probably forgot how to use a non-non-stick.
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