- Heavy-gauge aluminum conducts heat quickly and evenly
- Hard-anodized finish resists staining, sticking, and scratching
- Stainless steel stay-cool handles
- Oven/broiler safe to 700 degrees F
- Hard-anodized lid collects and returns moisture to food as it cooks
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Product Details
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Product Description
Amazon.com Review
Few pieces of cookware are more versatile than the humble braiser. At 13 inches in diameter at the top and 10 inches at the bottom, this handsome, durable pot moves with ease from oven to stovetop to table. The gently flared 3-inch-deep sides speed evaporation, making this the perfect choice for reducing sauces, stocks, and gravies, and the flat bottom is great for browning meats before adding braising liquid. Leave the domed cover on to lock in moisture for one-pot dishes such as osso buco or pot roast. The double-riveted loop handles make a full pot easier--and safer--to lift. (Don't forget that these cast stainless-steel handles remain cool on the stove, but heat right up in the oven.) Like all of the products in Calphalon's commercial hard-anodized series, this pot distributes heat evenly and efficiently, so foods brown quickly and cook uniformly. Unlike cookware coated with a synthetic nonstick finish, the hard-anodized surface won't chip, crack, or peel if you use a metal spatula, and it doesn't react with acidic foods such as citrus or tomato. All of Calphalon's commercial hard-anodized cookware comes with a lifetime warranty, and if treated with care, it'll last as long as you do. Always wash this cookware by hand with mild cleansers, and don't place a hot pan in cold water--it could warp. --Mary Park
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Most Helpful Customer Reviews
5 of 5 people found the following review helpful:
5.0 out of 5 stars
Lots of Elbow Room,
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Amazon Verified Purchase(What's this?)
This review is from: Calphalon Commercial Hard Anodized 6-Quart Round Braiser with Lid (Kitchen)
If your the type of cook like myself who like a spacious work surface, this is the pan for you. At 6 quarts and 3 inches deep, you can use this for everything from braising a brisket and cooking a big batch of meatballs to frying chicken and stir-frying vegetables.
Actually, if you have had problems using a wok on your stove, this pan is a great solution. The broad, flat bottom works well on the typical American stove and the rounded sides make for easy tossing of ingredients. Calphalon now has now included this same pan in its new One line, calling it a Perfect Pan. However, I prefer the original Calphalon surface myself. It's stick resistant to start and it will season over time becoming shinier inside more and more nonstick. It cleans easily with just a soak, some mild dish soap, and a scrubby sponge. Since this is a big pan, give it a few solid minutes to preheat before adding oil and browning ingredients. Don't use commercial nonstick sprays, they leave a sticky coating that is hard to scrub off.
1 of 1 people found the following review helpful:
5.0 out of 5 stars
On My Short List,
By
This review is from: Calphalon Commercial Hard Anodized 6-Quart Round Braiser with Lid (Kitchen)
Even though house guests tried to destroy it by first leaving in it the oven too long and thoroughly varnishing the pan in and out, then frantically trying to rescue it with bleach (!) and damaging the anodization, I still reach for this pan when I am cooking a batch of something - ratatouiile comes to mind. The well known browning advantage of anodized aluminum aside, the size and shape of this pan makes it a pleasure to use. This specific pan, like all the US made anodized Calphalon 'old-school' pans are becoming harder to find, so if you're thinking about it, go for it. you won't be sorry.
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