Can foods react with the nonstick cooking surface?
No. Most foods which react with metal cooking surfaces do not affect the nonstick surfaces. In fact, we often recommend that you use Calphalon nonstick cookware if you regularly cook foods high in acids, salts, or alkali, such as tomatoes, cranberries, sauerkraut, lemon juice, vinegar, etc. • Food sometimes sticks in my nonstick pan. How can this happen? Sometime simple washing in hot, sudsy water does not remove all the oil on the pan’s surface. If left on the nonstick surface, the thin layers build up with every use and become a gummy residue. Soon, food begins to stick to the residue. We recommend that after frying or sauting (and on a regular basis), you clean the nonstick surface with a nylon-coated sponge and Soft Scrub with bleach or lemon. This will prevent the buildup and the seemingly impossible problem of food sticking in a nonstick pan. • Can I use Calphalon nonstick cookware in the oven? Nonstick pans in the Calphalon commercial and professional lines (Commercial Nonstick,
