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: Saucier It Is
Summary: 5 Stars
This saucier is great for cooking in huge volumes. It's 12 inches in diameter and about four inches deep. I didn't realize how big it is until I actually received the item.
If you want a non-stick Calphalon item, "hard-anodized" and "non-stick" are functionally synonymous. This pot is great for searing meat, cooking thick foods; e.g. chilis/gumbos, and of course, making sauces. The coating on the pot is meant for making sauces or slightly thicker stocks. It can also do a good pan-fried or stir-fried anything in LARGE volumes, which is great when cooking for a family of big eaters.
The size on this saucier will take up a lot of space; on a standard stove-top, be prepared to have this mother pot take up three burners with only the burner diagonal from it to be available for use. Also, be prepared to master the art of washing huge items in your kitchen sink; you may have to replace your faucet if it is not high enough for a clear washing space.
Five stars on this item...
for product quality and what it is intended to be: a saucier; with some stirring, anything that is stuck to the bottom of it will get de-glazed through the process of making the thick stocks. It's a big bonus that it does stir-fries at large volumes.
A side-note on pricing: I wish I got this saucier for the current price of 19.99. That's a great deal because I got it for 39.99.
Customer Review: Nice !!! 5 stars
Summary: 5 Stars
Got the Calphalon Comm. Hard-Anodized 8 quart saucier a month ago and it does such a good job. I was always under the opinion that Teflon is the only way to cook without the food sticking and easy to cook. Well, Teflon is 100% non stick no doubt. But here is where the difference bet. the Calphalon & other non-teflon products is... even though it sticks it is very easy to clean it out. The first time I cooked (Chicken fry) I was disappointed the way it formed a layer on the base.... & made up my mind to scrub it up profusely... to my surprise it came off, just with my fingers. Thats really cool. Realised that I can actually make a nice sause out of the stuck food before washing it. Well, you'll have to innovate.
The documentation that came along with the pan was great, there were instructions how to use the pan and the best practices section was useful, realized I did not do half of them. The build quality is very good.
One small issue is that the pan does not look as fancy as as most of the other ones in the market... but then, it is a commercial quality peice and it is expected to be more of utility than fancy looks. The size is extremely big... if you are buying it for your home, be aware that it is big enough to use half of the burner beside the one you are using too. This is definitely commercial size.
Loving this peice, would definitely recommend this product.
Customer Review: No pan is "bad-technique proof"
Summary: 5 Stars
This is an excellent pan. There are a few rules basic to cooking and one of them is: Hot pan, cold oil, and don't drop ice cold items in and expect them not to stick. If they do stick, simply let the cookng continue and the food will release when ready to turn provided the temp. is correct to begin with. I have been cooking for years, have learned from other cooks and from my own mistakes. Once I learned how to use Calphalon hard-anodized cookware properly, as per the INSTRUCTIONS given with every single pan, I've had no problems. I've read where people had a hard time cleaning after scorching something...well heck...outiside of cheap teflon coated cookware that won't last a year, try scorching in ANY pan and getting an easy clean-up. If you are going to invest in cookware this pricy...(and yeah, I have a few thousand invested in Calphalon being as I bought most of mine while the Commercial hard anodized line was still in production and commanded premium prices, don't you owe it to yourself to perfect your kitchen skills as best you can? To get professional results while using professional cookware is a sheer joy. I think I have every piece in this commerical hard-anodized line now..with a few duplicates. Every piece has been worth the money for me. I am a Calphalon fan for life.Customer Review: BIG! But beautiful.
Summary: 5 Stars
I don't mean to belabor the point, but this pot is really huge. I thought I would use it like a 12" frying pan with taller sides, but it actually feels like a huge pot. It's heavy and difficult to maneuver so that e.g. emptying it out into a bowl is very difficult, especially since the handles get hot.
It does let me brown a few pounds of chicken at once, and that's worth a lot, even if I do need to struggle to empty out the sauce I get from deglazing the pan.
It also works well for roasting whole birds or baking a few pounds of chicken, so I don't need a roaster or a baking pan for those. One difficulty that I have had is that I like to roast potatoes, carrots and onions underneath a chicken; I coat the vegetables in oil, and the chicken releases a great deal of fat, and the vegetables still stick to the pan. Perhaps that is inevitable, but it's a shame to see the nice crispy parts of the potato be stuck to the pot while the rest of the potato goes into the serving bowl, and that doesn't happen as much in e.g., a Pyrex baking dish.
Overall, it's a great pot, and definitely worth the 25. I am actively looking for friends that I can give this pot to, to spread the good news.
Customer Review: THIS IS NOTHING LIKE A REGULAR CALPHALON POT
Summary: 2 Stars
I'm so disapointed! Okay, for $20 this is a decent pot when compared to other options. HOWEVER!!!! It is VERY THIN. I also have the 2.5 qt commercial shallow saucepan (cool v handle) as well as a 3qt Stock pot (the old commercial variety with handles that get hot) both I got on amazon and are absolute neccessities.
I was expecting it to have the thickness that those two pots have. It doesn't. It's much thinner than the others and to hide it they "rolled" the edges so that you aren't supposed to notice? This pot is NOT equivalent to a $100 pot. It will work for basic cooking, but I cannot use it like I use my shallow sauce-pan which allows me to brown meat beautifully and evenly. I use that pan as a replacement for fry pans because it's so nice and thick.
This pan is 12" across. The size of your largest fry pan..but it's too thin to use as a fry pan. I would say it's half as thickness of my other Calphalon on the bottom as well as the sides. It will not cook evenly as a result.
It was "fine" for $20, but to be honest, I wouldn't have purchased it if I knew there would be such a vast difference between this and my other calphalon