List Price: $190.00
Sale Price: $99.95
Today's Bonus: 47% Off
Pan was shipped quickly and put to use immediately. Watch the dimensions as it is a wide, shallow pan. But it heats up rapidly, cooks beautifully, and cleans up easily so I've been making pan meals non-stop since getting this... I love it. Highly recommend.
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I needed to replace my existing pots and pans as they were all mismatched and well used (and not in a good way). The non stick was starting to lift so I researched a long lasting, hygenic alternative and the Calphalon Commerical Hard-Anodized products are what I've invested in. I'm very happy with all the pieces they cook well and clean up easily. The lids heat up a little over time, but I can cope with that.Best Deals for Calphalon 5-qt. Commercial Hard-Anodized Saute Pan.
It is for good reasons that the Calphalon Commercial Hard Anodized Saute Pan line has endured many years. The performance is exemplary and the durability amazes me. My 5-qt and 3-qt pair have been in use since 2000.WHAT'S GOOD ABOUT THIS SAUTE PAN?
* The THICK GAUGE absorbs and evenly spreads heat for even cooking, excellent searing, sauteing and simmering. The thickness, especially in large saute pans like this, helps to protect against warping. Using medium heat is all you need because the heat transmission is so efficient in pans of this thick gauge. With medium heat, provided that you always have food in the pan when on a burner, you will never have a warped pan. Many home cooks are not wise to this so they warp their fine pans out of ignorance then complain about it. A chef would just roll eyes on this one. This thick gauge is well worth what you pay for it.
* The ANODIZED SURFACES, inside and out, as opposed to bare aluminum found in restaurant kitchens, prevents the aluminum from discoloring and staining. Such cosmetic considerations are of no interest in a restaurant kitchen, but would collect many unfavorable responses from amateur home cooks displaying their fancy cookware to visitors, and would garner the same response on consumer review sites.
* The FORKED STAINLESS STEEL, STAY-COOL HANDLES. Along with the poor heat transmission properties of stainless steel, the handle is forked where it meets the pan so heat is dispersed even more than otherwise. The result of this classic design is that the handle stays quite cool even during higher than average heat.
* THE LID SEALS WELL for simmering. In that regard, the recessed lip of the lid does help.
* THE ABSENCE OF A PLASTIC NONSTICK COATING is a real benefit when it comes to searing and browning food (which non-stick does so poorly), and this also helps to build the fond, the crust of flavor-saturated particles that kick flavor up so wonderfully, especially when making gravy or sauces after the searing or sauteing is done. Clean up is average though not difficult as the anodized surface is not porous. The surface is NON non-stick coated...just soak the pan awhile and no problem. Inexperienced cooks complain about its "not non-stick qualities." They do not get it. It's true folks, no businessperson ever lost money underestimating the intelligence or inexperience of some of the public.
WHAT'S NOT SO GOOD ABOUT THIS SAUTE PAN?
* Earlier I mentioned that plain, not-non-stick surfaces are preferred for proper sauteing. Well, that is so true, but there is another critical issue to be addressed. DARK PANS ARE THE WRONG COLOR FOR SAUTEING. A dark surface does not allow you see see and monitor how dark the crispy, flavor concentrated food food particles, called the "fond", are developing in order to prevent burning and ruining the fond.In fine cooking, you do NOT want to burn those little culinary jewels. Well, if your saute pan has a dark surface it is difficult to monitor fond development so burning is hard to avoid. I was a new home cook years ago when I bought these pans. I learned the hard way. If you never care about the perfect fond or quality sauce-making, then these pans are just excellent. But they are not for me. You can do better.
The solution? Some years ago I bought an 11.3" diameter, 4-qt capacity saute pan made of all stainless steel on both sides, sandwiching an inner aluminum core, i.e., a cladded saute pan. It has a light colored, somewhat shiny surface, not black, so now I can clearly see if the fond is about to turn from brown to light black and remove the fond from the pan at that critical point. This concept works the same when you use a light colored roasting pan to make gravy or sauce. I will not reveal the brand of that A class cladded pan here as I do not want to be considered biased, which I am not. I buy what works best and lasts longest. So that is my experience, people.
As a result of my little dissertation, perhaps you can appreciate why I have awarded this fine quality saute pan only four stars. That's the facts, Jack.
I hope this was a help to you. If you have questions, please ask in the Comments section below, and I will try to be of help to you.
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Honest reviews on Calphalon 5-qt. Commercial Hard-Anodized Saute Pan.
This pan is a workhorse that is verrsitile for many uses. I love the high sides for sauces and stir frys.Find helpful customer reviews and review ratings for Calphalon 5-qt. Commercial Hard-Anodized Saute Pan.
I bought for my son and his wife and they are thrilled with the quality and how well it serves their needs.
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