Cleaning Old Calphalon??

cciaffoneSeptember 17, 2005

I've accumulated several old (used) Commercial Cookware

saute pans (original Calphalon, I believe). Some have

really minor scratches and stains that have ben difficult

to remove using the usual methods. This stuff is NOT

non-stick, just plain old hard annodized aluminum cookware.

The stains cannot be "felt" -- they seem kinda part of the

patina. I've been trying soft-scrub cream and powdered

cleansers with a fiber-backed sponge with some success,

but I'd like to try something stronger.

Any ideas??

thanx,

chuck

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teresa_nc7

Chuck, there is a cleaner that Calphalon makes (or at least used to make) that may take off your stains. I have 20 year old Calphalon, so I know whereof you speak. The main thing to remember, is to clean the pan well before you put it back on the heat. Stains that are left on are being carbonized onto the metal when next the pan is heated up.

    Bookmark   September 17, 2005 at 1:35PM
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HanArt

I use SOS pads on my Calphalon.

    Bookmark   September 17, 2005 at 10:58PM
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Carol Schmertzler Siegel

Hanart, it doesn't scratch them?

I've used the Dormond cleanser before but it's didn't do any better than Barkeeper's friend cleanser. Might be worth a try. I usually use barkeeper's friend. Whatever you do, don't soak it overnight with Comet, Ajax or similar. I did and it made gray, chalky spots inside the pots. Pot is still fine to use, just doesn't look so great on the inside.

Here is a link that might be useful: Dormond Calphalon Cleanser

    Bookmark   September 18, 2005 at 8:25AM
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HanArt

Carol, no. They're hard-anodized not nonstick.

    Bookmark   September 18, 2005 at 1:49PM
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deanb

Chuck,

If you want to try something stronger try using a green scouring pad with BarKeeper's Friend. I have 20 year old Calphalon that still looks like new. Many of the small scratches you see are probably metal deposits from burners, cooking utensils, etc. because anodized aluminum is much harder than stainless steel, iron, or just about any other metal your cookware is likely to come in contact with. The green scouring pad and BarKeeper's Friend will usually remove these apparent scratches.

Good Luck,
deanb

    Bookmark   September 21, 2005 at 8:19PM
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cciaffone

Thanks fer all the suggestions. But I gotta ask, just
what is a "green scouring pad," and why is "green"
so important? Are we talking steel, copper, vinyl,
sponge?? Somewhere else I noticed that a "ScotchBrite"
pad was recommended, but not any specific type.

When I looked for ScotchBrite online, I saw many, many
different types of pads, sponges, etc.

Any specific suggestions welcomed.

    Bookmark   September 22, 2005 at 9:05AM
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Carol Schmertzler Siegel

I use Scotchbrite heavy duty scouring pads (the green ones!)and also the kind with a sponge on one side and the nylon scouring pad on the other.

Here is a link that might be useful: ScotchBrite Heavy Duty Scouring pads

    Bookmark   September 24, 2005 at 11:19PM
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deanb

Souring pads are color coded. The green pads are synthetic and quite aggressive. The blue pads are are less aggressive.

    Bookmark   September 25, 2005 at 6:48PM
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