Calphalon Unison Frying Pan Long Term Use Review

I received the Calphalon Unison Slick Surface  10-Inch Non-Stick Frying Pan in early January of this year and I fell in love with it from the moment I used it.  It was as if the cooking surface was coated with generous amounts of lube, nothing would stick, and I was enjoying every moment.  It seemed like it was worth the $125.00 price tag.  Well, I’ve been using the frying pan for almost 12 straight months.  It’s lasted longer than any other non-stick frying pan I have ever owned.  In fact, it replaced my Calphalon Contemporary stainless steel 10-inch frying pan as the kitchen workhorse, but its not without its problems.

First of all, the lube-like slick surface started to wear down, and no lube means friction, and friction sucks.  Seven months in, I noticed food wasn’t releasing as effortlessly as it used to.  Eventually, the performance degradation kicked in and no longer was  I making flawless omelets, in fact, I stopped making omelets.  Second of all, the non-stick surface doesn’t chip off, but I did notice small pock marks in the first few months of use.  Odd, considering I only hand-washed the pan and used a soft-silicon spatula to turn and flip food.  I’ve never used non-stick cooking spray and only used premium extra virgin olive oil to cook.

After a year of use, I ordered a replacement, but no way am I going to purchase one at full price, it’s just not worth it.  I managed to purchase the 10-Inch and 12-Inch bundle for $60.00, a far cry from the $125.00 price point   Still, the non-stick surface lasts much longer than anything I have ever used and I’ll have to keep even better care of the next one.

After a year.  Seriously, WTF happened.

3 thoughts on “Calphalon Unison Frying Pan Long Term Use Review

  1. I know it’s been like four years, but I just stumbled upon your post here. What were your exact ways in cooking with it? I’m sure you already know about not using metal utensils like all nonstick cookware, so I’ll assume that you didn’t, or at least not much. But many don’t know about the temperature limitations, or if they do, they don’t expect their stoves to get so hot. Heat above medium on most stoves can overheat your pans above 500F. This is fine for most bare metal pans, but definitely not okay for nonstick cookware or tin-lined copper. The nonstick coating is just a really low friction layer of plastic on your pans. So it’s best not to have it as an all-purpose pan. Longevity wise, it wouldn’t really replace your Calphalon Contemporary stainless pan. Also spending so much money on nonstick pans isn’t great either. No matter how high the cost, all nonstick coatings will eventually wear out. Some just take longer than others. Using lower heat and cooking with foods that actually need a nonstick surface should extend your nonstick pans a bit longer. It’s actually better to just purchase cheap but very durable nonstick pans and replace them once they wear out. You’ll find these in restaurant supply stores where nonstick pans have coatings that are just as durable as the most expensive cookware on the market, but cost far less.

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