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Calphalon de-anodized...safe to eat the food?
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Gary
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PostPosted: Wed Jun 17, 2009 9:34 pm    Post subject: above message Reply with quote

CORRECTION:
when I typed above: That's fine, but now I can cook ANYTHING acidic like pasta sauce, chili..etc. Those are everyday foods to me. I'm very disappointed and can see I will have to treat this expensive pan like a baby. Gary

I meant to type: CANNOT COOK ANYTHING ACCIDIC LIKE PASTA SAUCE, CHILI, ETC WHICH I CONSIDER EVERYDAY FOODS FOR THIS NOT SO EVERYDAY PAN. I CAN SEE I'LL HAVE TO TREAT THIS EXPENSIVE PAN LIKE A BABY AND BE CAREFUL WHAT I COOK IN IT
GARY
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NHCook
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PostPosted: Sat Jul 11, 2009 1:47 pm    Post subject: Reply with quote

Been cooking with Calphalon cookware for over 7 years now. Routinely I am sending the stock pots back for replacement as the coating is coming off and exposing the aluminum core in the bottom of every pan. I started with the commercial hard anodized pots. They were replaced with the newer Calphalon One infused anodized pots. Tomato sauces appear to be the most reactive. However this has never happened to the fry pans!! Why??

So where does the coating go?? What harm may this cause to the human body? Taking no more chances I have converted most of my stock pots to All-Clad LTD.

Calphalon has been excellent when it comes to customer service and cookware replacement but the coating issue is unacceptable and appears to be a problem they can not correct!!
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Guest
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PostPosted: Mon Jun 21, 2010 1:17 am    Post subject: silvering in my calphalon Reply with quote

Wow. I am really upset. Unlike everyone else on this posting page, I don't know how long my big calphalon pot that I got for my wedding gift 20 years ago has been silvered! I just noticed the pitting today! And to make matters worse, my 15 year old son had seizures when he was little and seemed to narrowly escape autism. My negligence in noticing this silvering until now will likely haunt me forever .. I am reduced to tears.
I go to great lengths to buy organic and refuse to use processed foods. All the while cooking what I thought were wholesome meals in my calphalon pot. I will NOT return it to the company. I am never cooking in anything again but my big stainless wok style frying pan and my big black cast iron skillet. And I will read up on foods that leach aluminum out of our bodies. I wonder how many more people are out there poisoning their kids? This is terrible. I will try to save up for a big cast iron pot to make my chili and lemon/lentil soup and everthing else in.
No wonder so many kids are autistic these days.
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Anthony
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PostPosted: Thu Aug 09, 2012 2:01 am    Post subject: Anodized Aluminum Cookware Reply with quote

Hey all, I actually have not had this happen to me. I don't cook with apples much so that could possibly be why.

But I use a anodized aluminum cookware instead and it makes a huge difference because it is stronger.

However, I am not saying that the acidity won't ever effect the coating. But I think the quality of the brand matters as well. I am a Gordon Ramsay fan and his cookware seems pretty good.
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Guest
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PostPosted: Mon Jan 20, 2014 12:05 am    Post subject: Calphalon Cookware De-Anodizing Reply with quote

We have been using Calphalon aluminum cookware for 20 years (it was a wedding present). The anodizing has come off the bottom half of the inside of all 3 pots, but not the frying pans. I've noticed that after cooking rhubarb, the pot is really shiny. I just cooked a vegetarian chili that had both tomatoes and lemon juice, and it had a strong acidic taste. I wonder if the leeched aluminum contributed to that taste. After reading these posts, I'm going to try and get them replaced; they are otherwise great pots.
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