Anyone tried Calphalon One pans?

I asked a few years ago for opinions on All Clad and a variety of brands (and got some notes on peoples favorites). Recently I've been eyeing up Calphalon One frying pans - the idea that it sears, gives you crusty brown bits for deglazing, but uses less oil than stainless and is easier to clean up appeals.

Anyone have it? like it/not like it? does it live up to the claims?

(yes... I know SS is easy to clean with barkeepers friend, but my dishwasher/husband has few enough hours at home that if we can save a few minutes scrubbing, it's worth it!)

We used a Calphalon non-stick only once -- not worth the price. You can get a non-stick Cuisinart for about 40 percent of the price and it is every bit as good and heavy.

Long link embedded here

Ooops, sorry, I just read this is different than their non-stick -- it is supposed to be infused in the metal pores. I'll still stick with the Cuisinart.

Sonia, I'm sending you by private message a very useful and recent article on a comparison of these pans by Marion Burros; she votes for the Le Crueset.

Regards, Bob

We use Scan Pan, and love it. Yeah it's expensive, so we just get a piece at a time. No regrets. Some pieces now ten years old with two or three uses a week.