Calphalon Commercial Hard-Anodized 8-1/2-Quart Saucier with Lid
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Kitchen and Housewares Reviews of Calphalon Commercial Hard-Anodized 8-1/2-Quart Saucier with Lid
Customer Review: Tossed Out My Farberware!
Summary: 5 Stars
Okay, not tossed out, but donated it to Salvation Army. After buying the Calphalon Family Skillet and absolutely loving it, I was psyched to see the Saucier appear in my Gold Box at a super price. As soon as I received it, I removed my Farberware 6 & 8 quart pans from the cupboard and put them in a box to be donated. The Calphalon Commercial line are the easiest cleaning pans I've ever used. Even though I don't put them in the dishwasher, it takes very little effort to clean them, even after making a big pot of meat sauce. I highly recommend this pot for anyone that loves to cook but hates to clean!Customer Review: Good for boiling homemade bagels
Summary: 3 Stars
It is heavy, water boils fast, good wide size to boil several bagels at a time. My only concern is that it forms this whitish rim where the water line was. I hand wash the pan and couldn't take this whitish rim off. I hope the coating is not peeling already. I only used this twice for boiling bagel. I do add sugar and baking soda to the water after it boils. Don't know if the baking soda is causing the problem. If so, there is no information that indicate this. I give this a 3 star because of the problem I mentioned. Otherwise, it is a good pan and serves the purpose of why I bought it.Customer Review: Calphalon 8 1/2 Qt. Saucier with Lid
Summary: 2 Stars
While I love the size and huge browning surface of this pot, I find that it simply does not brown evenly on my radiant electric cook top. I have preheated the pot for as long as 15 minutes on a medium to medium high temperature, and I find that the surfaces around the perimeter of the pot simply do not brown. It only seems to cook the items which are placed in the center. I am repeatedly shuffling the items from the center to the outer edges of the pot as they are cooking. In addition, when liquid was added for gravies or stews, it seemed to take an unusually long time to come to a bubble.Customer Review: I Love This Pan!!!
Summary: 5 Stars
I love Calphalon anyway, but this is my favorite pan! I make big batches of chili, fried rice, sausage and peppers, etc. for 20 to 50 people on a regular basis, and this pan is the perfect size. Browning up 10+ lbs of ground meat is a snap... the pan is both wide and deep enough to toss your food around without getting it all over the stove, and clean-up is easy, as the anodized aluminum is quite non-stick, as long as you heat the pan before adding a small amount of oil, heating a few seconds more, then adding your food. If you cook a lot like me, you're gonna love this pan!
Customer Review: love it!
Summary: 5 Stars
Yes it's BIG! Duh! It's a shallow 81/2 quart pot! I think it may be the best pot I own. I use it frequently to fry in, more than my 51/2 quart skillet. And as long as you heat the pan before adding oil and food, there are few problems with sticking. I have no problem with the fact that it was made in China. I don't find any difference with the calphalons I own that were made in Ohio. For the money, it's a great bargain no matter where it's made! If you want a $250 pot for $39.99, then I sincerely hope your dreams come true. For those of us in the real world, this is a great pot!