Calphalon and Bacon

Does it get any better?

'Nuff said.

For those of you who follow my Twitter feed, (@ItsToni - and if you don't follow me, you really should. Go ahead. Click.) you may have noticed that I do all of my cooking in Calphalon pans. I have become a Calphalon brand snob ever since my husband bought me my first pan a few years back. There just is no other in my humble opinion.

Why?

• Because it distributes heat evenly
• Because it is SO nonstick - actually, it tends to REPEL food. See this picture? That is enchilada sauce - partially consisting of sour cream and cheese. Look how it does.not.stick.
• Cleans up with barely any effort
• They can go straight from the stove top to the oven
• Because they are an affordable, quality item - the price you pay is way under the use you get out of them (How can you pass up the $49.95 Calphalon 10-Inch & 12-Inch Contemporary Nonstick Omelet Combo Pack)

What don't I like?

• They scratch rather easily. I prefer to use utensils such as the Oxo Good Grips Locking Tongs with Nylon Heads. Anything nylon or silicon coated is sure to work just fine. Also, to prevent storage scratching, I lay thin towels between my pans when they are in the cabinet.
• I don't put them in the dishwasher. Ok - so you really shouldn't put ANY cookware in the dishwasher. But...can't they make SOMEthing? I hate doing dishes by hand. This is a con in my book.
  
• The large pan IS a bit heavy. I like it that way. Some may not.
  

So, the next time you are up to your armpits in suds, scrubbing crud from your old, worn out cookware, remember this review. *wink*

Honest Blogger Found Here: I was given product in exchange for a review. No monetary exchange. 100% my opinion. Affiliate links included.