I use SOS pads on my Calphalon.

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

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

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

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.

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

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

I have the very old chaplain (circa mid 90's). Does anyone have issues with the anodization "wearing off"?

Jacalyn

I used to sell the old Calphalon in the 1990s and have a bunch of it. The company told us that even if the gray color is gone, the piece is still anodized (hardened with an electro-chemical treatment). I don't know if it's true or not. The only piece I have that has had this happen is my 4.5 quart sauce pan that I use several times a week.

I have an old set to. I treat the small pan Ike it was cast iron. Building up a seasoned surface and use no soap on it. It’s great!!! Anyone else do that?