Calphalon Commercial Hard Anodized 3-1/2-Qt Windsor Pan with Lid

by Calphalon

Product Features

• 5 inches high; 9-1/2 inches in diameter
• Heavy-gauge aluminum conducts heat quickly and evenly
• Hard-anodized finish resists staining, sticking, and scratching
• Cast stainless-steel handle stays cool for stovetop cooking
• Oven/broiler safe to 700 degrees F

Product Details

• Product Dimensions: 16 x 9.5 x 5.5 inches ; 3.2 pounds
• Shipping Weight: 4 pounds
• Shipping: This item is also available for shipping to select countries outside the U.S.
• ASIN: B00005CET8
• Item model number: D1703 1/2
• Average Customer Review: 4.3 out of 5 stars  See all reviews (21 customer reviews)
• Amazon Best Sellers Rank: #119,796 in Kitchen & Dining (See Top 100 in Kitchen & Dining)

Product Description

Amazon.com Review

They say that the true measure of a chef is her sauce, and this 3-1/2-quart Windsor saucepan goes a long way toward establishing your culinary credentials. All sauces need to simmer slowly and evenly, and Calphalon's evenly conducting hard-anodized saucepans are tailor-made to do just that. At 5 inches deep, 9-1/2 inches in diameter at the top, and 7 inches at the bottom, this saucepan is constructed out of heavy-gauge aluminum in the classic Windsor style, with gently sloping sides to speed evaporation and facilitate whisking. It's ideal for rapidly heating liquids or reducing delicate sauces like béarnaise or crème anglaise. (First-timer's tip: Try cooking over a lower setting than you customarily use. Calphalon cookware conducts heat so exceptionally well--and quickly--that it's easy to overdo the first few times around.) 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. The ergonomically designed stainless-steel handle stays cool for stovetop cooking. 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

Customer Reviews

Most Helpful Customer Reviews

30 of 31 people found the following review helpful:

5.0 out of 5 stars You NEED this pan!, August 6, 2003

By 

Robert W. Geary (Dalton, MA United States) - See all my reviews
(REAL NAME)   

This review is from: Calphalon Commercial Hard Anodized 3-1/2-Qt Windsor Pan with Lid (Kitchen)

This little beauty is the tenth Calphalon pan I've bought this year, I love them all. This one is perfect for sauces, vegetables, anything you can fit in it. It's a decent size, and the sloping sides make stirring easy. I have straight sided Calphalon too, but this can be used differently. I like the hard anodized finish, great for mashing vegetables like potatoes, squash, and kohl rabi (does anyone really eat that stuff?). I've thrown all the old pots and pans out in the garage for the next yard sale, only keeping the Calphalon and All-clad. Cleans up with a swish of the dobie or a little soaking. Used the Calphalon cleaner on it and it REALLY works!

55 of 65 people found the following review helpful:

5.0 out of 5 stars Another Very Useful Pot From Calphalon, July 19, 2003

By 

Klaus Seliger (Park Forest, ILLINOIS United States) - See all my reviews
(REAL NAME)   

Amazon Verified Purchase

This review is from: Calphalon Commercial Hard Anodized 3-1/2-Qt Windsor Pan with Lid (Kitchen)

Every professional chef/cook and/or serious home cook knows what a Windsor-Pot is and what purpose it serves. So, this writing is for the novice.

So then  As any serious Chef or Cook knows, expensive pots and pans will not make a great cook, no matter what any seller is trying to claim. Yet, this statement must be expanded to: 'Good cooking tools will aid and inspire serious cooks to improve his/her cooking skills', in addition, to making most cooking tasks much easier and more successful.

Having said that, today's pot spotlight is on the 'Windsor Sauce Pot' in particular the Calphalon Commercial Hard Anodized 3.5 quart Windsor Sauce Pan with Lid. Since the basic function of the Windsor-Pot is to reduce the liquid it holds, having a lid for it, is actually antithetical to its purpose. None the less by Calphalon providing a lid for this pot, expands its intended uses.

The Science Behind Its Shape
The uniquely tapered shape of the 'Windsor Sauce Pan' reduces contact with the direct heat source and by that encourages cooking by diffused heat from side walls, particularly in reducing sauces. The thick Hard Anodized Aluminum base and sides of this Caplphalon pot aids in reducing liquids at a faster rate and/or helps preventing burning and scorching, which lends itself perfectly for the cooking of the most delicate sauces, milk and cheeses.

Features: [usable dimensions]
3.5-quart Commercial Hard Anodized Windsor saucepan with Lid
4 inches high [inside dimension]
7 7/8 inches bottom Diameter [inside dimension]
8 5/8 inches top diameter [inside dimension]
Weight without lid: 3 lb. [957 gram]
Heavy-gauge aluminum conducts heat quickly and evenly
Hard-anodized finish resists staining, sticking, and scratching
Cast stainless-steel handle stays cool for stovetop cooking
Oven/broiler safe to 700 degrees F [370 degrees C]

Important Things To Remember about Calphalon:
1) On LOW heat, Pre-Heat your Calphalon pot, before adding fat or food
2) One of the most important rule in using any of Calphalon's heavy aluminum cookware, Hard Anodized or Nonstick, ALWAYS use it on either LOW to Low-Medium heat. Believe me, it will cook.
3) Even though, the manufacturer suggests, it's ok to use metal utensils on their Hard Anodized cookware, I have made myself a strict rule to use only plastic or wooden utensils, on all my cookware.

Respectfully Yours
'The Old Stove' & 'Saucier'
KHS

10 of 10 people found the following review helpful:

5.0 out of 5 stars My NEW favorite pan, February 4, 2004

By 

Aaron J. Salo (Bremerton, WA United States) - See all my reviews
(REAL NAME)   

This review is from: Calphalon Commercial Hard Anodized 3-1/2-Qt Windsor Pan with Lid (Kitchen)

I have a dozen pieces of Calphalon Commercial cookware and the Windsor pan has now moved to the front burner. Since I received it a month ago I have used it almost every day.

First, the funnel-shaped design means the bottom of the pan is smaller in diameter than you would expect from such a large pan. This means it fits perfectly on one of the small burners of my radiant cooktop, freeing up the large burners.

It's a big pan. I was expecting something more dainty but this pan is really big enough to cook in. And the sloped sides, while apparently designed for reducing sauce and stock, also do a really nice job of keeping stuff in the pan as you stir, whisk, mash, or otherwise jostle it around. This pan rocks.

For you point of origin fanatics, you will be pleased to hear that my pan is stamped as Toledo, Ohio, USA, rather than China.

Even my teenage boys who communicate in grunts and monosyllables say "Hey, Dad, this is a cool pan." Case closed.