Calphalon Commercial Hard-Anodized 2-1/2-Quart Shallow Saucepan with Lid

Backed by a lifetime warranty, Calphalon's Commercial Hard-Anodized Cookware is made to professional standards, offering the home chef unsurpassed cooking performance, superior construction and lasting durability. The 2.5-Qt.Shallow Saucepan with Lid is designed for making and reducing sauces, roux and for heating sou or, boiling eggs. The thick bottom and sides absorb heat evenly and help protect delicate sauces from overheating. The wider, shallower design allows liquid and m oisture to evaporate more quickly, so your reductions and sauces are ready sooner.Each piece in the Commercial Hard-Anodized line is made of a heavy-gauge aluminum, all-metal construction with the advanced technology of the Cool V stainless handles. The aluminum construction provides superior cooking performance by distributing the heat evenly so there are no hot spots as you cook. And because it's made entirely of metal, each pan can be used in the oven and under the broiler. The hard-anodizing seals the cooking surface, making it stick-resistant and non-reactive to the foods being cooked. The Cool V handles are designed to stay cool on the stovetop, and are balanced with such precision that the pans feel lighter when you pick them up.

This straight-sided 2-1/2-quart pan can be used for sauces and, covered with its flat lid, for stews and casseroles. Shallow (3 inches) in relation to its capacity and diameter (8-3/8 inches), this pan, unlike conventionally proportioned saucepans, exposes lots of surface and is therefore ideal for reducing sauces or even stocks and broths. Though it's not nonstick, like some Calphalon cookware, the matte-finish pan is anodized for stick-resistance as well as hardness. Metal utensils won't harm the surface. The contoured, textured handle is cast stainless steel and resists heating on the stovetop; it's also triple-riveted for durability and balance. Made of heavy-gauge aluminum, the pan cooks without hot spots or warping and carries a lifetime warranty against defects. --Fred Brack

Customer Reviews:

Great size of pot for a lot of different applications
I have been buying a lot of the calphalon as it goes on sale here and there on amazon... all work very well. this pot is a nice size as it is a bit shallower then my other 2.5 qt. will be good for sauces and small saute jobs I think.
--2006-12-23

"Made in China" makes me wonder if it's AUTHENTIC . . .
I purchased a set of CALPHALON COMMERCIAL pots/pans for a GREAT price, but when they arrived, I was somewhat disappointed to discover that they were MADE IN CHINA - I have another set which I purchased at COSTCO (which were made in the USA), so I compared the two, and I'm wondering if "you get what you pay for" applies here - Only time will tell if my second set of pots holds up . . .
--2006-12-21

This saucepan really is professional quality!!!
I love this saucepan! It has a nice thick bottom that heats evenly, has a lid that fits well and has a good handle. The hard-anodized finish is great, stuff does not stick like it does with stainless steel! It is all metal, so you can toss it in the oven at any temp with no problem, and for clean-up, it needs no special treatment, it says in the leaflet that you can even use a brillo pad and comet on it occasionally! I certainly will be buying more cookware from this line!
--2006-12-18

Excellent all-purpose pots
It's very hard to find anything wrong with Calphalon pans when you can get them for the prices they usually appear for on Amazon. Not even a commercial kitchen supply shop stocks pans of this quality for the price as a rule.

Having said that, I do agree that the surface quality of the newer (Chinese made) Calphalon anodized pans is not the same as on my older Ohio made pans. I have some going back before they were "Calphalon" and were just "Commercial Cookware" of Ohio (and those are NSF stamped... because they really were commercial.) The grain on the older pans is much tighter and the surface smoother to a fingernail. Even those, however, are not nearly as smooth as the grain on the NEWEST "Calphalon One" series (which are being made - at great expense apparently - in Ohio... at least for now.) I think this stems from the forming of the stock aluminum itself, not the anodizing. The new pans feel just a little lighter (but don't appear thinner) so I'm betting that they are a slightly lower density alloy stock being used... which would explain the more open grain as well.

Having said THAT, it really doesn't seem to make any appreciable difference in use. I can feel the difference with my finger (or a tool) on the surface... but they seem to cook just fine - and don't forget that they are very reasonably priced.

Here's my system, take with it what you will. These are uncoated metal surfaces. Treat them as such. I season mine almost like I would a cast iron pan - oil/lard and lots of heat... allow to cool. Then wipe clean (but don't scub with soapy water). If you film the pan with fresh oil before cooking they can be nearly non-stick in some applications. On the other hand, I frequently am seeking fond, and non-stick is excactly what I'm trying to avoid. I want things to stick and cook... and then I'll clean them with the deglazing liquid. After that they get a quick swish of the brush and hot water (even soap if needs be) and a wipe of fresh oil (and usually a bit of heating). Store them with the thinnest film of oil and they will be as faithful (if not as heavy) as your great grandmother's cast iron skillet. (but don't expect them to be as effective for searing or against intruders).

I don't want to belittle anyone's cooking, but if you are having sticking problems with these pans, it's probably either that (A) you need a little more technique practice or B) you chose the wrong pan for the food. There is no one pan that does everything perfectly (or there would be a lot more space - and fewer pans - in my kitchen) and there are times you aren't going to be able to prevent a little sticking... and other times you WANT sticking. At the end of the day - even I own one non-stick "teflon" pan (shhhh... don't tell anyone).

This is still very good all-purpose cookware. Buy a kitchen full (unless you have an induction cooktop...) and use 'em up.
--2006-12-15

Calphalon? Made in China? Since WHEN?
PLEASE don't take this as a 'bashing' of an AWESOME cookware manufacturer! I have been a purchaser / fan for many YEARS! I absolutely LOVE all things 'Calphalon' and in fact, they are the ONLY pieces worthy enough to be stocked in my kitchen. Other names you'll find there include SubZero, Whustof, Jennair, Kitchenaid, and the likes. I'm a General Contractor by trade, but hold a degree in the Culinary Arts and take my cooking VERY seriously and was STUNNED (to say the LEAST) when these saucepans (4) arrived with a 'Made in China' tag attached to them. Although it has been a few years since my last purchase of said brand (they REALLY last a lifetime when properly cared for), I honestly thought I was getting 'THE BEST DEAL EVER' at $16.99. The discount seemed to be 'too good to be true'. I USUALLY pay over $40 for these at the outlet malls! I figured I didn't have anything to lose!!! BOY was I wrong! Although similar in construction and finish, I have a HARD time swallowing the fact that an American ICON has ALSO sold out to the country that is RAPIDLY BURYING OURS. AMAZON should include a `Country of Origin' disclaimer tag in their description of ALL items, AND if they do, only then will it be considered a `good deal' factoring in revenue and jobs lost here in the good old US of A.
My initial inspection left the saucepans literally indistinguishable from the ones I had purchased a few years ago with ONE exception...The `Made in China' stamp on the bottom.
China is WELL KNOWN for its INFERIOR `pot metal' and I GUESS only time will tell how long these things will hold up.
To sing the praises of this purchase would be an absolute farce considering I was duped into thinking these were REAL Calphalon pieces and STILL manufactured in the USA.
Amazon and / or Calphalon needs to divulge the country of manufacture before claiming a retail price of $80.00. Made in USA? Worth EVERY penny of the eighty, retail. Made in China? Deduct 90%. SHOULD retail for about 8 bucks.
When was the last time YOU were thrilled with a Chinese purchase, other than your Sweet and Sour Chicken take out, or that Hong Kong shirt you had custom tailored?
I don't even need ONE finger to tabulate THAT outcome!

--2006-12-14

- Calphalon