Most helpful client reviews
22 of 23 people found the following review helpful.
The power of good cookware
By NJM
Purchased 4 items of Calphalon Unison cookware, Used them just a few times and now I’m addicted. I now own the finish supplying of Calphalon Unison cookware, including Utensils, Towels and Pot Holders. What a divergence good cookware may do for your cooking. Also save on the amount of cookware you use. I seared a little roast on the stove top, than put it in the oven in the same pot. Also made homemade gravy (sauce) in the 8 quart stock pot, had it simmering for over 6 hours and there was no burnt sauce on the bottom of the pot. Clean up is a breeze, alittle Dawn dish detergent and a Dobie pad a couple a swirls around the inside and the outside of the Pan/Pot/Lid, rince it off, towel arid and back into the cabinet. They are likewise dishwasher safe. I am so glad I decisive to go with the Calphalon Unison. If you are looking for a good set of cookware, don’t look any further.
13 of 13 humans found the following review helpful.
Ive tried them all, can not find better.
By Cookin-fool
Heres my honorable review on the Calphalon Unison Cookware.
First a little back ground, I attended Johnson and Wales Culinary and I have been a professional chef for 22 years.
I was in the market for a new range top set {frying, saute, boilers, and grill pans}, all of which I prefer to have non stick. Now I am not going to lie and say we use non stick/anodized pans at the restaurant, because we dont, to be honorable with you I run a 4 star kitchen and there isnt a “name” brand pan in the place… The pans are old mercantile banders, that are dented and burnt on the out side. Dont let any individual mislead you in thinking mercantile cookware is good for your home, the pans are very thin so they will heat quickly, they are plain no imagination coatings, handles, or glass lids, we replace them when they get started to leak, clean them each night with steel wool and scrapers when needed, and throw them around like they are free… Most things that may stick will be cooked on the griddle which is built into the mercantile stove and is just a piece of steel with burners under it, and them item do not have a shot of sticking because we use sufficient lard/butter that they couldnt stick if we wanted them to. So I hope you get the point, you do not want “commercial” cookware and I will not use any costly cookware in a mercantile kitchen, just cast iron and cheap pans…
Now onto my review, I was in the market or a new set of pans, for my new home kitchen. I prefer non stick pans at home. When most humans cook at home there doing other things all over the house {I often cook from the couch}, so the attention you need to compensate a set of stainless pans with a chicken breast in them is a lot higher than with non stick pans. Plus at home cooking for my family I use as little butter and oil as possible, non stick is the only way to achieve this…
I have always liked Calphalon products, and there warranty for those of you that do not recognise is incredible, lifetime with no proof of buy required, you may buy a pan at a yard sale and it is beneath warranty, not to mention there client service is the best in the business…
I initially got affrighted by the a great deal of bad reviews on amazon. But since I have applied Calphalon pans before and always had good results, I figured I would figure it out for my self, I only purchased a 10″ fry pan {they call it an omelet pan}, a 4qt saute pan, and a 1 qt sauce pan… As soon as they came a started cooking, original night was pork chops in the fry pan, eggplant, squash, and zuk in the saute pan, and a white cream sauce in the sauce pan… It worked great, I will not modify a thing, the sauce pans have a littler opening so you do not get as much condensation and the evaporation is minimal, plus the non stick worked so well It looked like the sauce was not touching the pan. The fry pan seared the pork chops well, they did not stick at all and they heated fast and evenly, the saute pan, did what it was supposed to I used my olive wood turner to shuffle around the pan and was not being careful, just normal stirring and turning… After I was done cooking, I let the pans cool, and took them to the sink, I hand washed them and inspected them, no a scratch and they were super easy to clean…. All in all a nice set of pans, I like the weight, altho if you get a 6 qt pan full of food, it is going to be heavy.
I have since purchased 8 more pans, and love them, I have had the primary 3 pans for over a year, and they look new, I hand wash and do not bang them around but there like new..
Some tips for the humans who want to cook in a professional manner in there home with these pans { or any for that matter}…
When possible, get your foods to room temp {60 degrees or so, surface temp, not internal} I take a steak out of the cooler and put it on the counter for an hour before cooking}, I can not explain what it does but the results are noticable.
Use the rectify temperature, the unison pans, will cook better at lower temps because they conduct so well, so if you used to cokk a pork chop on med high in stainless, med will due with these pans.
Never put cold feed in a cold pan and let it cook {exceptions for stocks, water, and sauces}, get your pan up to temp and then add the food, once you add it to the pan do not touch it untill that contact area is cooked… Example- put a hamburger patty on the pan, leave it for 3-5 minutes depending how thick it is, and them flip it, do not swuash it down or move it around the pan, just leave it alone…
In closing I love the pans, there expensive, but there nice, look and carry out well, easy to maintain, best warranty around, and have a good deal of nice pans available….
PS: not one thing is going to replace, having a le crueset skillet, 5qt dutch oven style pan, and oven roaster.. but in conjunction these pans are nice…
4 of 4 humans found the following review helpful.
Awesome set!
By Dewi Srikandi
We’ve had this set for over a year now and we use at least 1-2 pieces closely each day. On top of this, we also have a grill pan that we’ve had for closely 3 years. The reason for buying these was to cook without oil and these pans do just so!
We’ve cooked pork chop, eggs, mushroom, chicken, veggies, burgers, boil pasta, etc; all without oil and they don’t stick!
THE IDEA is similar to BBQ-ing, if it still sticks that means it’s not cooked yet, so we’d just leave whatsoever we’re cooking on it until it loosens up. Some items might stick a bit more than others, in that case, we just spray/pour a tiny bit amount of water on the pan and it will lift the feed right off the pan. When we’re lazy to use multiple pans, we just wipe the pan in amongst cooking with damp paper towel and voila, clean pan!
TO CLEAN, we just use warm water and use the sponge part for the interior (who needs scrubber on a non-stick?) and for the exterior if we need to, we’d use a non-stick safe scrubber. If the exterior is clean, we even do away with soap all together.
So far, we haven’t had the difficultnesses humans are mentioning on the review panel, perhaps we have a good batch?
We are looking forward to having these for a long time since they’re rather costly. Hopefully our review rate stays the same after 10-15 yrs. 
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