Which is better, this or the Calphalon Contemporary Nonstick Dishwasher Safe Square Griddle, 11-Inch? Trying to decide. Please advise
1519773
It comes down to personal preference. But remember you want to avoid putting any cookware in the dishwasher. Hand washing is recommended.
981035
I own both, but just to confirm, went to the Calphalon website and compared the Unison 4qt soup pot and 5qt dutch oven. Both are oven safe to 500°. Soup pot is narrower and slightly taller than the dutch oven (to minimize evaporation while making soups, etc). Both pots have nonstick surface, however dutch oven's surface is the Sear Nonstick for browning and braising. Hope this helps. There's more info at the website, calphalon.com
285642
I have bought the contemporary before in a double griddle which I've had for years and still is good and I had no problem with this one I really like it
780542
Sorry I really don't know, as I don't own the other roaster. I absolutely love my Calphalon Contemporary Roaster. It is the nicest roaster I've ever owned. Cooks great, cleans up real easy, just love this roaster.
1991276
You should reference the Calphalon.com website for more information. My understanding though is that the inside cooking surfaces are different. The Unison line uses all nonstick surfacing but has two distinct types: "slide" used in their omelet pans and "sear" used in the everyday pans. The Calphalon Contemporary has a nonstick surface but does not include the "sear" surfacing. If the pan has the sear feature it will be stamped on the bottom. You wouldn't find this on the bottom of an omelet pan because there is no need to "sear" an omelet. This feature is included in some of the Unison pans to specifically sear meats. It is really a great feature and worth the extra in price if you intend to pan-sear your meats. I just used mine tonight to cook some boneless, skinless chicken breasts and as always produced a beautifully seared and juicy meat.
93286
I just purchased a Calphalon one - admittedly more expensive - but it's heavy (which is good for heat conductivity) and works like a charm. I think if you only need one, get a 12-inch one, which oddly enough, feels like it's the same size to this one.
686170
I do not own a Calphalon skillet either. Best bet would be to measure the skillet at your local store and compare to the lid measurements.
550471
The Commercial lines (Hard-Anodized and Non-stick) are the (old) "up-scale" pans, but have been discontinued, hence the lower prices. The new "up-scale" pans are Calphalon One (Infused Anodized and Nonstick). There is also a stainless steel high end line, along with copper (Called Tri-Ply). Then, there is the mid-range Contemporary line, in stainless and nonstick, I think. The "Simply Calphalon" seems the rather "entry level" stuff. I've had great luck with Commercial Hard-An (and a few nonsticks), though I am not hugely fond of nonstick for most foods simply because you just can't get good browning, etc. Other than subtle differences in appearance, and a supposedly more advanced manufacturing process for Cal one, I see no measurable difference in performance.
1502256
If you need to have a perfect fit then I would get the corresponding size (10-10.5"). I have a 10 inch calphalon and laid the 12" calphalon cover on it. It covered the pan but not a tight fit ( the pan lip laid on the glass part of the lid). This may cause splatter and not contain the steam if that is the desired cooking method. The lid is very good quality and I am pleased with my purchase ( for my 12" Calphalon pan).
305620
i actually own both. the difference, i believe is in their shape. the cheaper one has a wider circumference and lower height. this, i find, lends itself to cooking vegetables, such as ratatouille, while the other is better for dishes in which you do not want the sauce to evaporate too quickly. the smaller diameter helps in that. i was once trying to cook something in the wider flatter pot and the recipe started with making the sauce. as the pot was wide and a larger portion of it exposed to the heat, the sauce burnt rather than cooked evenly as it would have in the other pot. i enjoy both of the pots, as well as the many others i own, but have learnt through trial and error when to use each pot. i hope tho is helpful.
1296357
My Circulon Elite nonstick 12" covered has proven to be a good one. Bought a set as a gift for my daughter too. She loves them too.
1546483
I personally would go with the griddle because of the sides on the other pans. As an fyi however, in my 10 1/4 Scanpan frypan I could do 4-3" pancakes (tight squeeze). In my 3.5qt saute pan I could do 4-4" pancakes with a little extra room.
1900363
I purchased on about a year ago that is excellent . I use it with several different size pots. It was mfg by Calphalon. I do not recall more info. Its bottom is small then it steps up in size in stages.
117544
The large crock pot has an insert, the small one does not (it is not removable) it is dish washer safe. you may have better luck washing it by hand as it isn't entirely non-stick.
1979544
This particular round press is good and heavy. That is a main difference between it and our square one. And yes, fitting the round pan is a plus. If there was a heavier square one, we would like to have it for griddle cooking. Other than that, I can't think of any other differences.
806037
I couple of years ago, I bought the Cuisinart GreenGourmet GG22-30 12". About 4 months ago, food started sticking so bad, I had to get another frying pan, which wasn't a Cuisinart. Purchased the GreenPan, which we are very happy with.
355331
The inside cooking surface looks to be the same material as Calphalon cookware, but I am not certain what it is. I do know that nothing has ever stuck in it and it's very easy to clean. I also use a non-stick cooking spray each time, and have been careful not to use sharp or metal utensils. It also will fit in my dishwasher when there's room.