Sales Rank: 15; Release Date: 15 May, 2003


Features:

Durable stick-resistant hard-anodized surface for browning, searing, sauteing, deglazing, carmelizing, braising

Heavy-gauge aluminum for superior conductiviity without warping or hot spots

Brushed "Cool V" handles stay cool on the stove top; hard-anodized lid

Safe with metal utensils; oven safe to 700 degrees

Measures 12 by 4-1/2 inches; made in China

Average Rating:
Rating: - the best cookware
This is not my first piece of Calphalon and it certainly will not be my last. I wasn't sure how large this saucier would be when I ordered it, and I still haven't found a place to store it in my limited cabinet space, but I have honestly had little need to store it since it works so well for most anything. It has a huge amount of surface area so it works well for searing and braising, but it is somewhat shallow so it is perfect for poaching eggs. Plus, this is an amazing price. Worth every penny.

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Rating: - One of Calphalon's most versatile pans
We have owned Calphalon pans for nearly 20 years now, and we love this pan more than any of the others. We can cook a large chicken, a small turkey, a whole batch of marinara, a standing rib roast, anything we want. What I really like is that it is about the same volume as my 8 qt. stockpot, but much easier to use due to being wide and flatter. It makes stirring so much easier. My husband can brown a whole cut up chicken, then transfer the entire pan to the oven to bake it. Clean up has never been a problem with any of my Calphalon, even when the pan is not prepped properly. We will never own any other cookware. I don't like the so called "non-stick" coating - they scratch too easily, metal utensils are a no-no, and the coating wears off. And yes, food will stick to "non-stick" coating, if it gets scratched or worn. And, since we own parrots, anything with "non-stick" coating is out of the question. Overheat a "non-stick" coated pan and the fumes will kill a parrot!

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Rating: - What's not to like?
Like all Calphalon Commercial pieces, you are getting a high-performance, sturdily constructed tool that will make you a better cook.

This saucier is wider and shorter than a typical stockpot, ensuring maximum heat transfer from the burners. It's great for such dishes as making chicken stock -- You can brown the chicken on the stovetop, then deglaze with water, etc., for a darker stock. Great for making soups, cooking squash, chili, etc. (Consider topping with cheese and sticking under the broiler for a few minutes to brown -- it's over safe to 700!)
The combination of Calphalon's superior aluminum heat conduction and a wider top reduces liquids quickly, while cooks enjoy easy access into the pan -- something that can be tricky in a tall, narrow stockpot. Keep in mind that space can be an issue -- this stockpot can crowd out other pans on a small cooktop, and does take up an awful lot of space in your cupboard.

One caveat: As with all Calphalon, you can not put this in the dishwasher (even if you could fit it in). The machine will leach out the Calphalon coating, causing pits and discolorations and void the lifetime warranty to boot!

To clean, I find a little Bon Ami or Dormond cleaner and a Scotchguard green scrubber gets out anything without much fuss. Cleaning will be aided by proper deglazing. Also, you will find your food will stick less if the pan is preheated and if the food isn't ice cold when tossed in.

Enjoy!