Calphalon Commercial Hard-Anodized 8-1/2-Quart Saucier with Lid
by Calphalon
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Product Summary
Manufacturer: CalphalonBrand: Calphalon
Release Date: 2003-05-15
Model: DL8788 1/2
Product features:
- Durable stick-resistant hard-anodized surface for browning, searing, saut?ing, deglazing, carmelizing, braising
- Heavy-gauge aluminum for superior conductivity without warping or hot spots
- Brushed "Cool V" handles stay cool on the stovetop; hard-anodized lid
- Safe with metal utensils; oven-safe to 700 degrees
- Measures 12-7/8 by 14-9/16 by 5-1/4 inches; made in China
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Kitchen and Housewares Reviews of Calphalon Commercial Hard-Anodized 8-1/2-Quart Saucier with Lid
Customer Review: To my surprise, I use it all the time
Summary: 5 Stars
As others have noted, this is a REALLY large pan. When I first pulled it out of the box, I thought, What have I done?
To my surprise, I have ended up using this pan more often than just about any other that I own. If you are cooking for a crowd, or like to cook large batches and freeze for later, or if you want to brown all of your food in one (or maybe two) batches instead of 4 or 5, this pan is highly recommended.
I use it far more often than I use my jumbo sized Le Creuset Dutch oven (which is 13 pounds when empty) simply because it's so much lighter in weight. The browning and evenness of cooking are comparable. It slides neatly onto the bottom shelf of my fridge without having to rearrange the shelves. Love it!
Description of Calphalon Commercial Hard-Anodized 8-1/2-Quart Saucier with Lid
You just might find yourself using this versatile piece of cookware more than any other in your kitchen. Reducing sauces, braising meats, boiling pasta, browning chicken: this pot can do it all, on the stovetop or in the oven. This saucier has straight sides and a wide profile, and two sturdy double-riveted handles make it safer and easier to lift when full. (Don't forget that the cast stainless-steel handles remain cool on the stove, but heat right up in the oven.) Like all of the products in Calphalon's commercial hard-anodized series, it distributes heat efficiently, so foods brown quickly and cook uniformly. In fact, try cooking over a lower setting than you customarily use; Calphalon cookware conducts heat so well that it's easy to overdo the first few times around. Unlike cookware coated with a synthetic nonstick finish, the hard-anodized surface won't chip, crack, or peel if you use a metal spatula, and it doesn't react with acidic foods such as citrus or tomato. All of Calphalon's commercial hard-anodized cookware comes with a lifetime warranty, and if treated with care, it'll last as long as you do. Always wash this cookware by hand with mild cleansers, and don't place a hot pan in cold water--it could warp. --Mary ParkCookware
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