Customer Reviews

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

5 star:		(16)
4 star:		(1)
3 star:		(1)
2 star:		(0)
1 star:		(3)

 

 

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!

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

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.

I have become such a fan on Calphalon cookware that I pre-ordered this pan even before it became available! After using it a few times I can testify that it is of the same great quality as all my other Calphalon products. The design and shape of the pan is perfect for reducing or boiling liquids. Another feature I love about this pan is its size. At 3.5 quarts, this pan is quite roomy enough to make enough portions to easily feed four or more people, whether that entails simmering a respectable amount of sauce, blanching a large amount of fresh green beans, or preparing my favorite... glazed baby carrots! For everyone who loves or needs to cook, I highly recommend this product for its high quality and fair price.

People don't always seem to get the point of this pan. It is indeed a larger capacity pan, 3 1/2 quart, but the smaller thick base allows you to achieve very even heating with your smaller burner while using your larger burners for other tasks. Many times I wished I had 5 large burners instead of four while multitasking on the stovetop. I now have two of these pans and they are quickly becoming my favorite 3 1/2 quart pans. All around performance is excellent! The tapered sides make pouring from this thing a snap with little or no running down the side. I could not be happier with this pan. I only wish they made this style in other sizes.

Such a beautiful shape. Okay, I know that's not the main issue, but still. I got this pan as a gift off of my wishlist and love it! I wrote this review to say that mine was made in Ohio, not China. It is the same quality as the Calphalon I've purchased from Macy's, etc. I know some people worry about things sticking to a hard-anodized surface but I haven't had that problem. Be sure to cook with medium-low heat, your food will get cooked and the pan will be the better for it.

I have had this saucepan for a few months now and I'm really enjoying it. The quality and design are excellent. The Windsor is wonderful for sauce reductions or use with any recipe that needs to be concentrated. I have used it for marinara and bolognese and also for soups and chili. Cooking.com no longer carries this pan. I got it on clearance for a really great price and am very pleased with the product.

If you enjoy making sauces you need to add this pan to your collection. I just finished making four straight recipes of Yakitori sauce which left the sides of the pan caked with residue from sake,mirin, and soy sauce which had evaporated during reduction. After letting the pan cool I placed hot soapy water into it and to my amazement it all came off, barely needed a sponge! The lighter weight construction of this pan allows it to heat/cool quickly as needed and the tapered sides allow you to stir much easier than with a conventional pan. I have used this pan for a wide variety of sauces from reduced basalmic to a reduced sherry/cranberry sauce (which can burn easily if distracted) and each time it has performed beautifully. The quality of Calphalon, its performance,easy clean up, and at an incredible price makes this pan a must!

After recently purchasing the Calphalon "Everyday" and 2 1/2 quart pans I continued to search for a pan in which to prepare sauces and knew it must be "stir spoon/whisk" friendly...

The configuration of this Windsor pan (number three in my collection) has proven to be just what I needed. In addition to sauces I prepare veggies i.e. cabbage, salads etc. too so the pan adds another dimension of versatility to my culinary efforts. This pan was also stamped "Toledo, Ohio" so no trace yet of off shore manufacturing...

Calphalon quality is excellent as usual, and the weight/balance of the pan is perfect for this seasoned citizen's no longer so nimble hands. I have found this pan to be both versatile and capable of enhancing specialized tasks i.e. sauce preparation etc. that my other two pieces can't accomplish.

Once again, I am delighted with this purchase and thank Amazon for offering professional quality cookware at amateur quality prices.

Odds 'n ends - the lid is included as are use and care instructions...another Calphalon "home run".....

Enjoy!

I have avidly added to my Calphalon cookware. I love to cook and one of the best things I have is this Windsor saucepan and as, I make many sauces, pie fillings and custards. The design of this pan makes it a snap. The ingredients come to a boil and simmer and they never scorch or burn. I also have a 2 1/2 quart Windsor and I have been unable to find this smaller pan anywhere.. I want to buy one for my cousin as her arthritis in her hands makes it difficult to use the larger pan.