Customer Reviews

Calphalon Commercial Hard-Anodized 4-Quart Chef's Casserole with Coverß

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This is the most versatile and useful item in the set. I have two and it is rare that I will cook a meal with out using one or both.
They can be used as a smaller stock-pot, a sauce pan, or a great alternative to a wok. I use mine to make soups, stir-frys, saute's, and just about anything else. The cooking surface is great, easy to clean, and heats evenly.
They are not "non-stick"in the way teflon coated pans are, but its a small concession since you'll never have to worry about the surface "peeling" like teflon.

I love the look of this pot! It is a workhorse, big enough to roast a small chicken or loin of pork. I first used it to braise a pork loin with rosemary and sage which was supposed to take two hours, because of the even heat and the high conductivity of the anodized aluminum, the loin was done in about 2/3 the time. Then I browned the roast in the pan with garlic and olive oil till it stuck to the pan. I figured clean up was going to be a nightmare! I de-glazed the pan with a mouthful of red wine then soaked it while we ate the most delicious pork we have ever had, tender and succulent. After dinner, the pan cleaned up with soap and hot water and just a minimum scrub with Bon Ami. All the Calphalon lids seem to be interchangeable. Now that I have a drawer full of lids, I have trouble remembering which is which..this dome shaped lid can be substituted on the other pans with flat lids and vice versa. I'm a firm believer in this product. My wife now says I only cook so I can use these pans... Do you think two people really NEED a 12 qt. stock pot??? I do!
Update: Herself wanted "comfort food" one night. I made a quick chicken pot pie using leftovers and a from the grocery store pie crust, put it in this pan and popped it in the oven. Best we've ever had. Because of the shortening in the pie crust, no sticking at all, rinsed the pan with warm water and put it away. ( I know, I know, next time I'll use some soap)

This is my choice pan when I am cooking on the stove, lots of room in it to avoid making a mess. The Calphalon commercial and professional pots and pans are deffinately not "non-stick" and since they are what make up my collection of my pots and pans they are a bit hard to clean up if you dont take extra care, so that is why I always use this casserole for everything putting it in a place all by itself. I belief you can get this pan in non-stick, I use a brillo pad and after a month or so it started to show the aluminum underneath . As far as cooking I use it for lots of frozen bags of veggies over the stove, reducing, meats, ect.

i have a lodge 5 qt. dutch oven that i used for a lot of recipes but the prospect of reactions from using acidic foods in the cast iron kept me from utilizing a good number of recipes. i bought this calphalon piece having owned six other calphalon pieces and i was not disappointed by this product either! perfect shape for a number of uses including a wok, dutch oven, cassarole, large saucier, and even corn bread! there is some sticking when searing meat, but deglaze with wine or stock and the savory fond comes right off. food is more delicious when cooked with this pan than with a non-stick. a great buy!!