Question: did they possibly discontinue that particluar line of professional non-stick pots because others had the same problem as you? If so, you can be glad they didn't replace with the same!

For myself, I like having a few really heavy pans but the majority of mine are Revereware copper-bottomed basic ones that were extremely reasonable and have held up well. Except for the one that I put on the lit hub to steam vegetables and forgot to put water in the pot, which did not do the copper layer any good at all. I still use it but I can tell that it's been seriously damaged and one of these days I really should replace it, my poor pot. Sniff, sniff.

Seriously, I like the Revereare a lot and aside from them have one cast-iron grill pan, one heavy omelette pan and a couple of Le Creuset stew pots. No Calphalon and have never missed it yet...

I've used All-Clad cookware for a while, and I can say that they, too, eventually lose their coating -- and it depends on use. I don't know how long that Calphalon pot lasted you, but I got a few years into a nice All-Clad pot before it, too, begain to lose coating. Wear and tear is a matter of life, no matter what anyone claims it's eventually going to wear down in some way.

Also, if they did indeed discontinue the line, there's really nothing you can do about it, short of finding one elsewhere. It sucks, and I feel your pain because I, too, would want to have "my" pot back, but there's not much you or they could do about it. Unless they just lied to you, of course.

I'm curious what you don't like about the Calphalon One pot? I haven't used one, but I've seen them in stores and just refreshed my memory with a Google search, and they seem to be very well received in general...

Many of my Calphalon pots bottoms warp after using them for a while. With a flat cooktop this meant I rarely used them because without solid contact they didn't heat well anymore. Now I have gas and it's not an issue.

I did have a friend buy a complete set of Calphalon last summer. Several of the pans have warped already.

Bean -

Yeah, I guess I hoped the coating would last longer than two years. I was thinking seven or ten or so by which time I will of course have the IDEAL kitchen (tm) and need new cookware to go with it.

I don't like the feel of the new handle - I'm sure the pot itself works well, but the handle feels thick in my hand like those OXO good grips that everyone loves so much but which feel to me somehow patronizing and inelegant. The Commercial handle is sleek and thin and has a nice soft ridge to put your thumb or finger in to control the pot.

It's entirely subjective, and I'm sure the C1 pot will perform well. I just want what I bought.

Barrett -
I realize I'm a little late jumping in to comment on your post from May, but I read your story and had to respond. This is only my opinion BTW...I would venture to guess that the main reason you got the inferior replacement and uninformed customer service responses is because Calphalon is now part of the global conglomerate - Newell. It is no longer the high quality, consumer friendly company that Ron Kaspezak founded.

I feel qualified to say all of this because I was a retail department store buyer in the early 90's when Calphalon started to take over our cookware floor. Calphalon ultimately became the dominate player in cookware for a variety of factors one of which was superb customer service in every aspect of the business. Most of the staff at the headquarters in Maumee, OH had worked there during the "early days of the business" and understood Ron Kasperzak's quality standards. Most of the sales people and the service people in the stores knew Ron or were hired by those close to him.

In 90 or 91 (I don't remember), Ron died as Calphalon was positioned for the huge growth that they ultimately obtained. In early 1994, Calphalon introduced the first Calphalon Nonstick line. They did have some problems with the nonstick, but there were no "real" issues because an inferior product was always replaced by the retailer or through Calphalon.

As the business continued to grow more and more product was being produced overseas in an effort to make more products and get the cost down. In 1998, Calphalon was acquired by the Newell Corporation. Out with the old and in with the new as Newell put their mark on the company. Since that time, Calphalon is no longer upper end, top notch cookware sold exclusively at stores like Fields and Williams-Sonoma. Now, you can shop the 20 - 24 foot display of average quality Calphalon at Target. In addition, you will now most likely get average customer service when dealing with warranty issues. You are a prime example of this in action. The sad thing is that the woman you spoke to probably believed that line about upgrading you, but in the end your preferences didn't mean a thing! The corporate manual probably indicates what you are "entitled" to as a warranty customer and you were going to get that come ell or high water. The real issue is that no one really listened to what you said. You didn't want the the weird handle. That is your prerogative and no one listened to you.

Do you have a right to be upset - yes. Will Newell make it right for you? Maybe, if you send a nasty letter to the President and become a squeaky wheel. However, only you can decide if you have the time to do that AND at the end of the day you'll have to decide if it is worth it.

I am not a retail buyer any longer, but I am still involved with cookware. I found your posting because I was researching Calphalon online. I am interested in selling an old, original Calphalon au gratin pan that I found in our attic unopened in the original box with the original $94.00 ticket on it. During my search, I discovered that Calphalon is no longer making the "original" line. Then, I saw your posting. Forgive me for rambling on, but it is so frustrating to read about a consumer getting the shaft. They sold you a bill of goods "back then" and you have every right to be disappointed about how things turned out.

If you "want what you want" and you have right, I would suggest checking Ebay. When Calphalon stopped making your cookware, they probably took back new in box product from department stores to get the replacement line placed. Then the "returns" had to be sold someplace. You might find exactly what you want for a fraction of the original retail.

Good luck. Happy Cooking!

My oldest calphalon pot is flat and maybe 14 " x 3". I bought it in 1983 on sale for $80. It did eventually warp, I think from pouring cold white wine in a very hot pot. I took a hammer to the bottom and it is as flat as it was originally.
I threw out two saucepans that lost their finish inside, turned silver. I bought those on sale in Macy's , late 90's? Not the same as the original.

I too, have old(from the early 80's) professional Calphalon. The weight is wonderful, but the grey coating has worn off over the years(I know.. no tomato sauces, but it's too late). Now I am concerned about the aluminum. I have replaced my pots with s/s, but wonder if it's worth returning them to the company for replacement.

Regarding a previous poster's comment that quality has degraded since Calphalon's acquisition by Newell, I would like to point out that one of the statements made was misleading. Newell did not make the decision to market Calphalon products at Target. That decision was made by Calphalon BEFORE the acquisition, and Newell chose to honor the agreement after aquisition.

I would tell anyone to STAY AWAY. I have heard so much about Calphalon being the best nonstick pans and such. So I shelled out almost 400$ at Boston Store for the set, since I love to cook. I have had them now for 2 months. Everyday I cook with them EVERYTHING sticks. It doesnt matter if I use a table spoon of cooking oil or a cup. My food never turns out right and it sticks and chars. Honestly, I bought a Tephlon pan from Goodwill for 79c and it NEVER sticks and was a far better buy then the Calphalon. This was a bad 400$ investment.

I purchased my first Calphalon pan two months ago - the 7 quart Sauteuse - and it warped right away. Fortunately, Bed Bath & Beyond replaced it without question. I love the shape and the size. Is there anything I can do to keep this new one from warping?

I have a set of Calphalon grey pans with stainless lids and handles that I got back in the late 80's. They are not coated with non-stick. They are heavy and still have the integrity of their form on the bottoms and there is no wear whatsover on the grey - and yes I have used them for tomato sauce on occasion. They actually look pretty much the way they did when I got them and they have been used a lot. I did initially have trouble with food sticking, but eventually something clicked and the issue stopped. I do not use them exclusively as I alternate with a set of Dansk acquired at the same time (wedding gifts) and aside from a few chips, the old Dansk pans are amazing. I've picked up a few other pans along the way, some Chantal, All Clad, Henkles, and an oversized T-Fal frying pan with lid but still always choose the Calphalon or Dansk. They've been great pans. The newer made stuff does not seem to have the weight or quality of the older stuff, though.

We had the same problem -- Calphalon II coating coming off on one of several pans we bought at the same time (but not as a set). They were all treated the same way -- hand washing, etc. Only one pan started coming apart. So, like you, we sent it back for a warranty replacement. Unlike you, however, we got the defective pan back with a letter accusing us if using caustic cleaning agents. This, of course, is nonsense. The pan has never seen the inside of a dishwasher. So much for Calphalon. I will never use their products again. Interestingly, the set of non-stick cookware we bought at Costco 10 years ago has never had a problem of any kind! If you are searching the web to find out what users think of Calphalon, I can tell you Calphalon sucks.

Calphalon does suck. We have had two of their pans for two years. I think the "non-stick" worked for the first and second time we cooked with them. Ever since then, EVERYTHING sticks to the damn pan. It is a huge pain in the ass to clean. I cooked eggs this morning and the whole time I was cooking I was thinking, "Dude, this isn't worth it... you will be cleaning the pan for 30 minutes later tonight! Eat cereal instead!" Sure enough, the friggin eggs stuck so bad I had to use Soft Scrub to clean the pan. I hate the product. I'm ready to buy a 3 dollar Teflon coated pan from Big Lots and leave this expensive crap to gather dust.

It is bad enough that they do not last like they say, but what scares me is how they deal with the issues and how they don't mention that the loss of surface ends up in your food. Where do you think the teflon goes when it comes off?

This is a comany after profits. Worry about your health and get some non aluminum, non teflon cookware asap.

I just bought a Calphalon One Infused Anodized 12" frypan. I just attempted to cook some basic potatoes and eggs in it, and right now I want to scream. There is a thick layer of food glued to the cooking surface. And before anyone tells me that I didn't prep the pan correctly or whatever, I'll just say that no pan that costs this much should have this problem, even if I decided to make breakfast in the middle of the sun. Don't buy this crap - Calphalon is obviously a name-regognition brand that is now resting on the laurels of its glory days.

I have basically the entire set of Calphalon Commercial Nonstick, something like 25 pieces of it at least. I also have some regular hard anodized as well. I have had them for 6 or 7 years and they are great. Just now the fry pans are wearing out, I have four fry pans. I have only once had a problem and Calphalon replaced it immediately.

I will say this, I am not going to buy the Calphalon One brand to replace them. They do look like crap. I don't care how well they are received.

I'm going totally commercial, I'm going to buy from a restaurant supply store. I'm going to get the stuff chef's use. It's actually pretty reasonable.

All the huss about Calphalon. I have many pieces of Calphalon and hav had no trouble. I buy either commercial or Calphalon one. I think Calphalon One has great handles. Remember the contemperary calphalon is a lesser greade. Stay with the good grade. And for the Moron that thought you cook potatoes and eggs in an ordinary Anodized pan and complain on sticking, you need to go back to cooking class. Use non stick MORON. And those that say Big lots non stick is better are peeps just writing here to be seen. Also if your good Calphalon warps, maybe next time you leave your pan on high, put someting in it! I dont even boil water on high. Again we have Non cooking morons that show you could make a pot out of Diamond and they would find a way to screw it up. Calphalon Cookwear is great as long as you get Comercial or Calphalon one. Most of the people that have problems I believe really need some lessons in the Kitchen.

I find it humorous that this thread has gone on for over 5 years. In response to the original post, I too am infuriated with Calphalon's discontinuation and subsequent introductions of new series. In my opinion, the Commercial Nonstick line is the most superior cookware ever created and as a silver lining to it's scarce availability, the Tri-Ply Stainless line shares the same polished stainless handle design. So, combining the two as one collection actually provides some continuity and settles my obsessive need for collections to remain consistent. I find it hard for anyone, especially those who are die-hard All-Clad users, to prefer anything but the Calphalon Commercial Nonstick and now Tri-Ply Stainless. The ergonomic shape of the handle and lighter composition of the pans is a no brainer for any multitasking chef. Just walk into Macy's and see for yourself. The only thing that I find that All-Clad offers other than heavier and pricier cookware, are items that professionals don't even use thus trying to convince the average user they "complete a kitchen." My personal favorites are the Paella Pan and Butter Warmer.

As for the posts in this thread regarding the warping and quality of these pans I can offer one piece of advice: Read the Directions. Like anything of value, the better you take care of it, the more rewarding it will be. Calphalon has a lifetime warranty for a reason; Calphalon pans last a lifetime. It's disheartening that the company cannot offer exact replacements of some of their cookware should problems arise. It's come to the point where I've written lengthy complaints and they've provided me with nothing but scripted pleasantries and a list of the cookware I'm now finding it more and more impossible to find. To that end, they'll still keep "improving" their cookware and accompany it with even more unnerving handlebars, and I will continue to scour eBay for my missing pieces. To be fair, it's certainly possible that the new Unison Nonstick line is better than the Commercial Nonstick, but it's hideousness precludes me from conducting a test run. All-Clad LTD is definitely prettier, but the aforementioned reasons are enough for me to not even bother.

I love that set too. My husband insisted on replacing my Revereware set bought in the 70s with new fancy cookware, but at least he let me make the final decision. The only piece that needs replacing is the 12" omelette, which he's scratched up. Even though I saw and bought an eventual replacement - knowing ordinary nonstick and how much we'd use it - he'll be getting a Walmart replacement until he proves he knows how to treat nonstick and to never ever use a metal tool on it.
After we bought our set the production was moved to China, with predictable results. The Calphalon One line returned production to Ohio, so it might be an upgrade in quality - but I've heard the handles are not as nice looking, although they are more functional. I love the handles on my NS too - although the 12" omelette could've used a heftier handle or a helper handle when we cooked large amounts in it (often). I still loved it.
As for your saucepan, I got a Calphalon Commercial Hard Anodized saucepan and large stew type pan at Tuesday Morning and occasionally they still have some pieces available. Amazon has a few pieces as well. Just check them out and read the reviews on Amazon. They are not nonstick but almost, and great for browning. I have used them for everything you use a saucepot or stewpot for.