Calphalon D87821/2P Commercial Hard-Anodized 2-1/2-Quart Shallow Saucepan with Lid
|
List Price: Our Price: $85.00 You Save: $34.00 (29%) Availability: Usually ships in 1-2 business days Category: Kitchen See more product details |
|---|
Kitchen and Housewares Reviews of Calphalon D87821/2P Commercial Hard-Anodized 2-1/2-Quart Shallow Saucepan with Lid
Customer Review: Love it. Was more then I expected
Summary: 5 Stars
I usually do not buy anything that is not non stick.I bought this cause of the price, and that it is called stick-resistant, also bought the 12in. but have not used that yet.
I have been very happy with My Calphalon Commercial NonStick, But this little pot really surprised me. I made rice in it to give it a first try, with a lot of veggies...
I have to say that I first put in a very little bit of olive oil to saute the veggies, then the wild rice with chicken stock, I was amazed that it preformed like a nonstick, and was so very easy to clean up....
The weight was fine, lid was fine,and it cooked very even..I have a gas stove.
For this price, I think you have to be crazy not to buy it.
I think you will be surprised how nice it is.
It lives up to the Calphalon Commercial name.
This pot is also made in the usa.
This pot is short & wide, so it has more cooking surface, for sauteing if you want, for a small pot.
I have called Calphalon a few times to ask about there cookware before I bought any of it. There Customer service is very good, polite, and I have never had to wait very long at all to talk to anyone,that is a big plus to me.
I can't find anything about this pot to complane about, its great, as the price is..Just follow the instructions on how to care for it, and you can't go wrong.
Customer Review: Is the coating safe to eat?
Summary: 3 Stars
I keep thinking about when the greeks used to take baths in lead tubs not realizing these tubs were the reasons for so many of their health problems because science hadn't figured it out yet. What could we be using in our daily lives that's killing us that science hasn't figured out just yet? As a few reviewers mentioned the coating fades after a while. The reason I got this pan is because I read that hard-anondized aluminum & cast Iron pans are the safest to use because supposedly they don't leave harmful chemicals in your food like other types of pans. As a 2 time cancer survivor (and hoping not to go for three) I try to keep the chemicals in my food to a minimum. But after a couple of years I noticed the coating was coming off. So now I don't know if what I read about hard-anondized aluminum is wrong or right. It's possible that this stuff is safe to shed in food & eat. With Cast Iron pots that makes sense to me because Meats have lots of iron in them so any iron shed from the pot into the food should be fine for us humans to consume, but I don't know about aluminum. I will say this- this company has great customer service. They sent me a new pan and now I just have to figure out if I should use it. BTW- If you didn't already know it, all pans leave a little something in our food... the only questions are- how much, and is it ok to have in your body in those amounts.Customer Review: 2nd Caphalon pot joining my slowly growing collection
Summary: 5 Stars
I've heard good things about Calphalon but have been skeptical of its quality, thinking it was just a high-priced fad that people bought into. So I originally bought the "everyday pan", which is part pan, part wok, and I LOVE it... I use it for everything. So this is the 2nd pot I bought.
I was surprised at how shallow the pot was. My other saucepans had the typical built up sides, but this one is definitely shallow like the description states. I guess I just wasn't expecting that! I actually like it, because it gives more bottom surface for the burner to heat up, and everything cooks MUCH quicker. The bottom is very heavy and durable... an average petite woman will have trouble lifting this with one hand, especially when full.
I like how the lid stacks on to the pan, and has a low profile, it makes storage less cumbersome. The handle stays cool while on the stove, and has a nice contoured edge that makes it easy to hold with your thumb on the groove. I especially like the brushed anodized aluminum look.
Great pan and another great product from Calphalon.
If you read any reviews about the anodized aluminum wearing away, I would suggest disregarding it... anodization is a chemical process that bonds through the metal, not just a surface, so if someone is actually having a problem using a Scotchpad on this product, it must be defective.
Customer Review: Really Versatile Pan
Summary: 5 Stars
Bought this pan (at full price) 3 yrs. ago on the advice of my sister & have used it constantly ever since. This is the older line of Calphalon Commerical hard anodized cookware, used to be its most expensive line & is excellent. The price reflects the fact that it has been discontinued (they manufactured this style, unchanged, for years) to make room for the more "modern" styled Calphalon (to the dismay & protest of Calphalon fans)& is not a relection of quality or a problem w/the line. I've read previous reviews & am surprised people have such trouble w/food sticking. Just follow the cookware directions & food won't stick (e.g., warm pan a little, then add oil/liquid or food. If u follow these directions, clean up is easy, or requires a simple soak of hot water for 1 min., no big deal. Remember, it's stick resistant, not stick proof. But, unlike Teflon pans, you can put this pan in the oven up to 550 degrees. I've used this pan for loads of scrambled eggs. I also always use it to saute fresh veggies (zucchini, onions, etc.), loads of mushrooms for our steak cookouts, rice, soups, two chicken breasts or a smaller, 1 lb. batch of chili. Perfect generous size to saute veggies for 2-6 people. Comes w/a lid. Lifetime guarantee. A little staining or discoloration is common for all hard anadozied cookware, so this isn't a flaw, but rather common to the line.Customer Review: Try it to see the difference
Summary: 5 Stars
Since Calaphon almost never makes significant discounts on their higher end lines, this saucepan is a great deal. As one of the other reviewers mentions, it is a great purchase for you to experiment with difference between high quality and average cookware.The calaphon collector's edition is the same as the commerical hard anodized line. It has a heavy gauge bottom that provide nice even heating. It has a high grade Hard Anodized (not non stick) surface which will withstand the use of metal utensils and last for years. It is does not have the low conductivity handles, so you will have to use a mitt to shake the pan if it has been on the stove for several minutes.
I have seen some reviews that criticize the use of non stick surfaces (which is really a layer of paint) versus hard anodized (which is only "stick resistant"). Non stick cookware will not last a lifetime - more like 5-10 years if you use nylon utensils. Once the surface flakes you should throw the pan out.
Hard anodized is a different type of treatment altogether. It does not stick or burn like regular steel pans but it is not an oil free surface either. You can use metal utensils without damaging the cooking properties of the surface and they will last a lifetime. Professional quality, hard anodized pan are usually priced at 2-3 times the price of a good quality non stick set.