Calphalon Professional Hard-Anodized 3-Quart Sauté Pan with Lid
by Calphalon
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Product Summary
Manufacturer: CalphalonBrand: Calphalon
Model: GLC5003HCB
Product features:
- Ideal for sautéing and pan-frying
- Heavy-gauge aluminum provides quick, even heating
- Hard-anodized surfaces resist sticking and scratching
- Chromed cast-iron handles
- Lifetime warranty
- Calphalon Professional Hard Anodized Fondue Set with 6 Forks
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Kitchen and Housewares Reviews of Calphalon Professional Hard-Anodized 3-Quart Sauté Pan with Lid
Customer Review: Splendid Saute Pan
Summary: 5 Stars
This pan, along with my Calphalon 12 quart stockpot, is the workhorse in my kitchen. I think that you would find it equally useful for the following reasons:
1. Size: this pan is just the right size for most daily and specialty cooking involving sauteeing or sauteeing and braising. You will be able to saute enough pieces of chicken, beef tips, etc. without crowding and this means that they will indeed saute and not steam. If you are cooking aromatics first and then just one or two pieces of chicken, then you can just push the onions and garlic to one side of the pan and there's still enough room to saute the meat.
2. Good lid, great handles: The lid of this pan is also hard anodized and has a handle that is large enough to grasp easily. The lid fits the pan perfectly and is heavy enough to keep moisture in when you want moisture to stay in the pan during braising. This pan is easy to lift because it has that small handle on one side and also the regular handle on the other. Makes lifting a breeze.
3. You don't have to "baby" this pan. I've stopped using non-stick cookware and switched to Calphalon professional hard-anodized. I was somewhat skeptical of a saute pan that was not non-stick, however. But, my experience with the 12 quart stockpot encouraged me to give this pan a try. Good thing, too. Heated properly -- slowly over a low to moderate flame -- food does not stick, even onions or carrots. Add oil or butter after gently heating the pan. I use whatever spatula available; metal does not hurt this pan.
4. Cooks evenly/no hot spots. One of its best features. Sautees food beautifully with a nice even color to meats and good texture to vegetables.
5. Super easy clean-up. I cool the pan completely and then simply wash with dish soap and a sponge because nothing sticks. I did turn the flame up too high once and got some crust in the bottom of the pan. To get this out without scraping, I heated a little water in the pan over a low flame. The crust was history very quickly.
Description of Calphalon Professional Hard-Anodized 3-Quart Sauté Pan with Lid
Calphalon Professional hard-anodized pans were originally made for professional chefs and are now sought after by all serious cooks looking for kitchenware built to last a lifetime. This straight-sided, 10-inch-diameter, 3-quart sauté pan, with its heavy-gauge aluminum bottom and sides, heats evenly and won't warp under the higher heat needed for pan-frying. The chromed cast-iron handles do get quite warm, so keep a hot pad handy. The nonporous and nonreactive hard-anodized surface resists sticking and doesn't affect the flavor or color of food. It's also tough enough to handle stainless-steel utensils. Unlike pans with plastic or wood handles, the extremely sturdy all-metal construction provides you the flexibility to take the pan to the oven or broiler. But do remember to hand wash your Calphalon pans--dishwasher detergents are bad for the finish and their use voids the lifetime warranty. --Dale SteinkeAll Pans
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