What Are the Dangers of Calphalon Cookware?

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Calphalon cookware, collected by cooks and used by professional chefs for years, has recently come under scrutiny. Aside from its expense, the cookware does have some problems, so potential buyers need to do some research before investing in this cookware.


The stamp "Commercial Aluminum Cookware, Toledo, Ohio" identifies original Calphalon cookware.

The original cookware was quite heavy. Newer versions are a bit lighter, but still require some muscle. Care should be taken not to drop it on passing dogs or errant feet.


"NSF" (National Safety Foundation) certification on a 30-year-old pot.

Anodised aluminium heats evenly and holds heat well; however, using high heat can cause the finish to break down and burn food faster than other cookware.


Handles get hot and stay hot.

Many varieties of Calphalon cookware have handles that lack insulation---they get hot as the pan heats, and can get very hot if the pan is on even medium heat for an extended period of time.

Anodised Surfaces

Acidic foods like tomatoes can ruin the finish.

Calphalon aluminium cookware have anodised surfaces. If this layer wears off, aluminium could react with acidic foods, affecting their taste. Aluminium is toxic, but the FDA has not found that it is safe in this cookware.

Non-Stick Surfaces

Non-stick Calphalon cookware uses a proprietary polymer that is not Teflon (under suspicion as a human toxin when burnt or flaked off a pan), but it may contain polytetrafluoroethylene (PTFE).


Keep Tweety out of the kitchen.

Deaths have been documented in birds exposed to PTFE, which begins to evaporate at temperatures over 160 degrees C.

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