Customer Reviews

Calphalon Commercial Hard Anodized 6-Quart Round Braiser with Lid

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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.

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.