- Perfect for one-dish meals, sauteing, deep-frying, braising
- Made of heavy aluminum to heat evenly
- Anodized for hardness and stick resistance
- Cast-stainless-steel handles oven-safe and stay cool on stovetop
- Lifetime warranty against defects
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Product Details
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Product Description
Amazon.com Review
Made of heavy aluminum so it heats evenly, this 5-quart sauteuse (a straight-sided saut&ecaute; pan with two loop handles) is perfect for preparing one-dish meals; for sautéing meat, poultry, or seafood; for deep-frying the longest french fries; and for braising. It's 12-3/4 inches in diameter and 2-1/2 inches deep, ample for family-sized cooking. Though not nonstick, the matte-finish, gray skillet is hard-anodized inside and out for stick-resistance as well as hardness and durability. Metal utensils won't harm the surface. The contoured, textured, cast-stainless-steel handles, as well as the flat lid's handle, stay cool on the stovetop and are oven-safe to 700 degrees F. The pan should be hand washed with mild detergent. It carries a lifetime warranty against defects. --Fred Brack
Customer Reviews
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Most Helpful Customer Reviews
20 of 20 people found the following review helpful:
5.0 out of 5 stars
Not supposed to be non-stick,
By
This review is from: Calphalon Commercial Hard-Anodized Collector's Edition 5-Quart Sauteuse with Lid (Kitchen)
The Hard Anodized line is not supposed to be non-stick. I use mine all the time for sauces and for frying, put I use real butter and oil not sprays. You can easily clean these pots and pans with abrasive cleaners. All this information is in the intstruction manual that comes with every pan. These pans cook evenly and brown things way better than any non-stick pan can. I love this whole line and cook with it constantly. I rarely ever use my non-stick pans unless I am looking to cook w/little or no oil. These pans will last forever as long as you don't put them in the dishwasher. Not only that they can go from stovetop to oven. Very versatile and sturdy.
16 of 16 people found the following review helpful:
5.0 out of 5 stars
Cleaning of Calphalon,
By A Customer
This review is from: Calphalon Commercial Hard-Anodized Collector's Edition 5-Quart Sauteuse with Lid (Kitchen)
I purchased a set of Calphalon at Christmas 2 years ago. The salesperson used it at home and told me to heat the pan prior to adding oil. That creates less of a problem with food sticking. Also, when cleaning, use a Scotch Brite pad after cooling and soaking with some soap and water. I've had more problems with cleaning if I didn't let the pan heat properly prior to adding oil. I love my Calphalon pans!
8 of 8 people found the following review helpful:
5.0 out of 5 stars
Calphalon is simply the best,
By Jena (New York, NY United States) - See all my reviews
This review is from: Calphalon Commercial Hard-Anodized Collector's Edition 5-Quart Sauteuse with Lid (Kitchen)
I purchased my first Calphalon saucepan 15 years ago, when I went off to college. It was from the Professional Hard Anondized line. I had become interested in cooking, and found myself frustrated with low-quality cookware that did not heat evenly or consistently, and bought the Calphalon saucepan at the suggestion of a friend. I still have that first saucepan, as well as numerous other pans from both the Professional Hard Anondized and the Commercial Hard Anondized lines. Every single piece has performed flawlessly hundreds of times, and each looks as fabulous as the day I bought it. I have never experimented with Calphalon's other, less durable lines (e.g., Simply Calphalon, etc.), but I can vouch for the incredible performance and durability of both hard-anondized lines. Cleaning Calphalon is simple: handwash with warm water, a sponge and a scouring cleanser such as Ajax. With proper care, your Calphalon pans will last for generations.
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