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Discussion Starter · #1 ·
Almost a year ago we bought one of these <a href="http://www.calphalon.com/calphalon/consumer/products/productGroup.jhtml?catId=CLCat100295" target="_blank">Calphalon Tri Ply frying pans</a> on sale. We wanted to replace our cheap teflon pans and thought this would be the perfect answer. The salesperson told us we would be able to make anything that we made in a teflon pan, including eggs. Well, I'm thinking I don't know how to properly use this pan because EVERYTHING sticks! I thought for sure it would work for browning or cooking meat at the very least but that turns into a big stuck mess too. Can anyone help me? <img alt="" class="inlineimg" src="/img/vbsmilies/smilies/notes.gif" style="border:0px solid;" title="notes">:
 

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I don't have one like it, I use cast-iron, but I think the the change I had to make when I shifted from teflon might be the same. I had to use some oil and make sure the pan was HOT before I put the food on it. With a teflon, I usually let the pan warm for about a minute before puting food on it. With a cast iron I let the pan warm for a good 4-5 minutes before I put the food on it. For some reason, when the pan warms with the food on it it, it sticks, but dropping food onto a hot pan seems to sear the food so it doesn't stick. I hope that helps.
 

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<div>Originally Posted by <strong>Flor</strong> <a href="/community/forum/post/10772727"><img alt="View Post" class="inlineimg" src="/community/img/forum/go_quote.gif" style="border:0px solid;"></a></div>
<div style="font-style:italic;">For some reason, when the pan warms with the food on it it, it sticks, but dropping food onto a hot pan seems to sear the food so it doesn't stick. I hope that helps.</div>
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The reason is that heating the pan make it swell (slightly) enough to close up any microscopic scratches or gaps in the pan. When you put the food in the hot pan, it doesn't get stuck in the tiny cracks!!<br><br>
You'll get used to it, don't give up. I still use one non-stick (anodized aluminum) pan, mostly for eggs. <img alt="" class="inlineimg" src="http://www.mothering.com/discussions/images/smilies/thumb.gif" style="border:0px solid;" title="thumbs up">
 

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<div style="margin:20px;margin-top:5px;">
<div class="smallfont" style="margin-bottom:2px;">Quote:</div>
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<div>Originally Posted by <strong>Toolip</strong> <a href="/community/forum/post/10773167"><img alt="View Post" class="inlineimg" src="/community/img/forum/go_quote.gif" style="border:0px solid;"></a></div>
<div style="font-style:italic;">The reason is that heating the pan make it swell (slightly) enough to close up any microscopic scratches or gaps in the pan. When you put the food in the hot pan, it doesn't get stuck in the tiny cracks!!<br><br>
You'll get used to it, don't give up. I still use one non-stick (anodized aluminum) pan, mostly for eggs. <img alt="" class="inlineimg" src="http://www.mothering.com/discussions/images/smilies/thumb.gif" style="border:0px solid;" title="thumbs up"></div>
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Wow, thank you for that! I also find this to be true, but never had any idea why. So cool :)
 

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Discussion Starter · #5 ·
Thanks, next time I use the pan I will try preheating for about 4-5 minutes on the temperature I will be cooking (I have a tendency to preheat on high then lower to the desired temperature).<br><br>
BTW - I just got rid of my teflon and bought <a href="http://www.bedbathandbeyond.com/product.asp?order_num=-1&SKU=113717&RN=717&" target="_blank">this pan (Cuisinart® Non-Stick Hard Anodized Green Gourmet Open Stock Cookware</a>)<br>
for eggs and when I really do need a nonstick pan. It worked GREAT this morning for eggs!<br><br>
SJ
 

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If you're still having trouble with sticking you may want to adjust your heat. YOu mentioned preheating on high and then lowering to a desired temperature. A common problem of food sticking is usually caused by using too high of heat. I keep trying to explain this to my DH who always makes a mess out of my cast iron... <img alt="" class="inlineimg" src="http://www.mothering.com/discussions/images/smilies/lol.gif" style="border:0px solid;" title="lol"> I found that with stainless I don't need to turn up the stove as much as I did with Teflon. Also, on the rare occurance that I cook eggs a tsp of butter and a tsp of olive oil usually does the trick.
 
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