Tuesday, September 27, 2011

Calphalon non-stick Lifetime Warranty

If you have any Calphalon non-stick cookware that is beginning to flake off, scratch or otherwise deteriorate, it will be covered under their lifetime warranty. Here is how it works:

1. Clean your pan, skillet or pot to the best of your ability. If it appears damaged because of abuse, then they may not honor it.
2. Write a letter. Include your name, address and a brief description of the problem. Usually, saying something like "We have had this pan for awhile and it is beginning to lose the non-stick coating. We take great care of it making sure we never use metal objects or any harsh abraisives..." you get the idea. Sign it with a big thank you! This info is on the warranty form, but I like to include it for the tech who opens the box. You never know haw that can affect the decisions a person makes :-)
3. Check out the Calphalon warranty section of their site HERE. Fill out the warranty authorization and you will get the addrss to ship to.
4. Pack it in a box and send it to calphalon, you may want to add a tracking number or delivery confirmation.

This process will take 2 weeks or so, be patient. They should, barring any issues like abuse, replace it with a similar new model usually including the lid. So if you have a pan that cost $79.99 or more to replace, $15 of shipping plus a couple week wait equals almost $65.00  in savings!   I had 2 pans, each about 5 years old that had deteriorated. Calphalon replaced them both. $30 spent in shipping for $165 of new pans.

4 comments:

  1. If you have any Calphalon non-stick cookware that is beginning to flake off, scratch or otherwise deteriorate, it will be covered under their ... calphalonnonstick.blogspot.com

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  2. If you have any Calphalon non-stick cookware that is beginning to flake off, scratch or otherwise deteriorate, it will be covered under their ... calphalonpan.blogspot.com

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  3. I've been cooking peppers and onions in the skillet on the grill a lot lately. I'll have to add jalapenos next time. Yum. I like cooking bacon that way too, although hot fat + open flame adds a nice element of danger. I used to get flank steak, but my husband got me to try the carne asada cut from our local market, and I prefer it. Not sure if it's thin-cut flank or skirt (I'll have to ask), but it looks like this 

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  4. i bought some at a sale that is scratched extremely bad can i get s new pan

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