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: Great pot for the price!!
Summary: 5 Stars
I'm astonished at all the feedback that complains about how big it is! It does say 8-1/2 Qts! It's huge. For the price, you get quite a saucier. This pot gives all it promises. I use this one primarily for big dishes such as chili and the like. Great for making stocks.
Although some things stick to it, it's perfect for searing meats before oven roasting, and wonderful at deglazing (which solves the problem of sticking). This pot will make anybody feel like a chef. Don't hesitate. From what I hear, this pot has been discontinued and once they're gone, you'll be kicking yourself for missing out. I use this even more than I do my Wolfgang Puck bistro set and I LOVE that set.
Pros:
It's huge!
Cooks wonderfully.
Sears perfectly.
Deglazing is fun again!
Cons: Absolutely none!! I can't even count storage as a problem since I have a pot rack, which after this pot, is my 2nd best investment.
Customer Review: So far... 10 out of 10
Summary: 5 Stars
WOW!!!
I just got this pan (couldn't resist the price when looking for a good, LARGE pan) and in one day managed to bake a pumpkin (for pureeing), toast pumpkin seeds, and make fudge; actually, the main reason I bought the pan, as I never had a pan large enough to boil the fudge ingredients long enough to get it to the right temp before boiling over. Then, I cleaned out my vegetable drawer, chopped up all the veggies on the verge, sauteed them, then made a wine reduction sauce (with chocolate, balsamic vinegar, apple cider and beef stock) with some leftover steak, and buttered egg noodles to round out the meal.
All I had to do was wash out the pan in hot water and a little mild soap on a soft brush in between each project... even the fudge!! The important part was to wash it out immediately. Plus, it cooks so evenly and cleans so easily that I managed to do all this while enertaining a 4-year-old and getting housework done.
Customer Review: Great for large pot roasts, and pasta for a crowd
Summary: 5 Stars
I am a huge fan of Calphalon, and this pot lived up to its name! I love having lots of family over for dinner, and I have used this pot to make all kinds of dishes (soups, chili, pasta, pot roast, chicken cacciatore, etc.). Even if I am not cooking for a crowd, I like to use it to cook lasagna noodles. They lie flat on the bottom and cook evenly, and I don't worry so much about them getting torn like they would in a deep pasta pot. Homemade popcorn also does well in this pot, because there is plenty of room for the kernels to explode.
My only complaint - and it's not really a complaint - is that it is so wide! Luckily, I have a 5-burner gas cooktop, so I can dedicate one side of the cooking surface to the pot, while cooking other items on the other side. But people with a smaller range (like the ones you find in apartments) may have problems fitting it in with other pots and pans on the cooking surface.
Customer Review: Good Stuff
Summary: 5 Stars
I use this pot mainly for two things: roasting chiken in the oven, and boiling turnip/mustard/colard greens. I bought the pot with cooking greens in mind, but it is a lot more versatile than expected. Roast chickens come out excellent, and they don't stick (probably because of the natural juices). I brine the chicken in the this pot as well. Also, when cooking greens, you have to stuff a huge amount of leaves and reduce them in a little bit of water, and the size of this pot is PERFECT for it. The taller, narrower stock pots are not as good because you don't have as much stirring room. Moreover, since the base of the Calphalon is so wide, you can get more greens in and reduce them faster. I've searched high and low for such a pot, and was lucky to find this one. I bought it for $40 last year. Then it became unavailable. Then the price went up to $60. Now it's $30. Hopefully the quality hasn't changed.Customer Review: Soup's on
Summary: 5 Stars
This is a real deal on a great stockpot. I'm used to the taller ones, but wouldn't go back after using this. I made a huge batch of gumbo in it, and the wide bottom was absolutely perfect for getting a dark-drown roux without burning the flour. Simmers liquids down quickly if needed because of the wide surface area. Would be great for any soup and huge quantities or rice or pasta dishes. It does take less heat to cook, allegedly because of the superior Calphalon construction, so you'll need to watch familiar recipes until you get the hang of it. Also, it is about 13" in diameter without the handles, and goes way over the sides of our commercial burners (but cooks just fine). Before you buy, take a ruler over to one of your burners and decide if it's going to work on your stove. I've bought two as gifts already, and at this price it could be only average (it's not) and still be a bargain.