Whether a Calphalon roasting pan can go on the stovetop is a common question for those who use these versatile pans. Calphalon makes high-quality anodized aluminum cookware that is prized for its even heating, durability, and ease of use. However, not all of their products are recommended for use on the stovetop. The answer depends largely on the specific model of Calphalon roasting pan in question.
Quick Answer
In general, most Calphalon roasting pans are oven safe but not suitable for stovetop cooking. The nonstick surfaces and material construction make them prone to warping and damage if used on a burner. However, some models like the Calphalon Contemporary Stainless Roasting Pan are an exception and can safely go from the oven to the stovetop.
Can All Calphalon Roasting Pans Go On The Stovetop?
No, not all Calphalon roasting pans are designed for stovetop use. Most Calphalon roasting pans have the following limitations:
- Nonstick coating – Most Calphalon roasting pans have a nonstick coating on the interior. These nonstick coatings can degrade at high stovetop temperatures, causing the release of fumes.
- Aluminum construction – Roasting pans made entirely from aluminum are more prone to warping when exposed to rapid temperature changes on the stovetop.
- Low sides – Roasting pans have low, wide sides suited for roasting in the oven. The shallow sides are not optimal for containing and stirring foods on the stovetop.
- No lid – Most roasting pans do not come with a lid, making them unsuitable for simmering or boiling on the stovetop.
For these reasons, the majority of Calphalon roasting pans should only be used in the oven at moderate cooking temperatures. However, some specific models are an exception.
Exceptions – Calphalon Roasting Pans for Stovetop
Here are two Calphalon roasting pan models that can go on the stovetop:
- Calphalon Contemporary Stainless Roasting Pan – This stainless steel roasting pan does not have a nonstick coating. The stainless steel material and tighter-fitting lid make it suitable for stovetop cooking after roasting.
- Calphalon Premier Space Saving Roasting Pan – Though nonstick, this hybrid pan has higher sides and a lid for braising or simmering foods on the stovetop. The steel core helps prevent warping.
In general, stainless steel Calphalon pans are a better choice for dual oven and stovetop use. Avoid putting nonstick roasting pans on the stovetop unless the manufacturer explicitly states they are designed for it.
Can You Put Calphalon Roasting Pans on the Stovetop?
Nonstick Roasting Pans
Most Calphalon roasting pans have a nonstick coating on the interior cooking surface. This provides excellent food release when roasting meats and vegetables in the oven. However, these nonstick coatings have a maximum recommended temperature that should not be exceeded.
Typical oven roasting temperatures are 325°F to 450°F. But stovetop cooking often requires temperatures above 500°F. High stovetop heat can cause the nonstick surface to deteriorate and release fumes. For this reason, it’s best to avoid putting nonstick Calphalon roasting pans on the stovetop.
Aluminum Roasting Pans
Many Calphalon roasting pans are made entirely from aluminum. While aluminum is an excellent heat conductor, it’s also a relatively soft metal that’s prone to warping. The rapid temperature changes on the stovetop can cause aluminum roasting pans to easily warp and lose their shape.
In addition, aluminum has relatively low heat capacity. Pots and pans made entirely from aluminum often exhibit hot spots when used on the stovetop. Combining aluminum with metals like stainless steel helps compensate for this downside.
Low Sides
Calphalon roasting pans are designed with wide, low sides to promote even roasting and air circulation in the oven. However, these shallow sides aren’t ideal for boiling or stirring foods on the stovetop. Deeper pans with higher sides are better suited for containing liquids and ingredients when stovetop cooking.
Lack of Lid
Most roasting pans do not come with a tight-fitting lid since they’re intended for uncovered roasting. A lid is necessary for simmering, boiling, or braising on the stovetop. The lack of a proper lid makes most roasting pans impractical for stovetop cooking methods.
Pros and Cons of Using on Stovetop
Pros
- Convenience – Can go straight from oven to stovetop.
- Saves dishes – No need for a separate stovetop pan.
- Versatility – Can use one pan for multiple cooking methods.
- Large capacity – Roasting pans provide more room for stovetop cooking.
Cons
- Nonstick deterioration – Coating can degrade and release fumes.
- Warping risk – Aluminum may warp due to temperature changes.
- Uneven heating – Potential for hot spots without a secondary metal.
- Messy – Low sides risk spillovers, splattering, and boiling over.
Tips for Using on the Stovetop
If you plan to use a Calphalon roasting pan on the stovetop, keep these tips in mind:
- Hand wash only – Avoid putting it in the dishwasher which can damage the nonstick over time.
- Low to medium heat – Avoid maximum heat to prevent warping and deterioration.
- Ensure it’s flat – Warped pans won’t conduct heat evenly on the stovetop.
- Use a lid – Have a tight-fitting lid for any simmering or boiling.
- Add liquids carefully – Prevent boil overs given the low sides.
- Limit salt – Heavy salting can degrade nonstick over time.
- Use wooden or silicone utensils – To prevent scratching the nonstick interior.
Frequently Asked Questions
Can I sear meat in my Calphalon roasting pan?
It’s not recommended. High heat searing can damage the nonstick coating and potentially release toxic fumes. It’s best to avoid searing meats or other ingredients in a Calphalon roasting pan on the stovetop. Use an alternate skillet or pan designed specifically for searing at high heat.
What about deglazing the pan drippings after roasting?
Deglazing typically requires stovetop heat to dissolve the cooked-on bits after roasting. This sudden temperature increase in a roasting pan can potentially cause warping. It’s safer to transfer the roasted meat and drippings to a stovetop pan designed for high heat deglazing instead.
Can I use it on an induction cooktop?
Some Calphalon roasting pans may be induction compatible, but you’ll want to verify based on the specific model. Copper and aluminum pans typically don’t work on induction. Stainless steel options are more likely to be induction-safe. Check the product details before using on an induction stovetop.
What about glass, ceramic, or halogen cooktops?
Flat-bottom Calphalon roasting pans are typically fine to use on smooth glass, ceramic, and halogen cooktops. But the low sides again increase the risk of spillovers and boil overs. Be cautious when using on these stovetop surfaces, go with lower heat, and watch carefully to prevent making a mess.
Can I braise meats or make pan sauces on the stovetop?
It’s not recommended for typical Calphalon roasting pans. Braising and making pan sauces on the stovetop often require prolonged cooking at temperatures above oven roasting. This can degrade nonstick coatings not designed for sustained high heat. Use an alternate braising pan or sauce pot instead.
| Calphalon Roasting Pan | Stovetop Safe? |
|---|---|
| Calphalon Contemporary Stainless | Yes |
| Calphalon Premier Space Saving | Yes, with lid |
| Calphalon Classic Nonstick | No |
| Calphalon Signature Nonstick | No |
| Calphalon Premier Hard-Anodized | No |
Key Takeaways
- Most Calphalon roasting pans are not designed for stovetop cooking due to nonstick coatings and aluminum construction prone to warping.
- Exceptions like the stainless steel and space saving roasting pans are possible to use.
- Avoid sustained high heat, use moderate settings, and take precautions if attempting stovetop cooking.
- For best results, use roasting pans in the oven and use alternate pots and pans on the stovetop.
Conclusion
Roasting pans like those made by Calphalon are ideal for oven roasting, but their design makes most models incompatible with stovetop cooking. The nonstick surface, thinner aluminum, low sides, and lack of lid prevent safe usage on the stovetop in most cases. Going with a stainless steel option gives you the most flexibility between oven and stovetop. But for best results, choose pans designed specifically for each cooking method. While it may be convenient, avoid placing a typical nonstick roasting pan on the stovetop to prevent safety risks and damage.