- 2-1/2-quart saucepan combines qualities of traditional metal and nonstick cooking surfaces
- Advanced release polymer penetrates pores of metal so that food sears and releases easily
- Stain resistant; compatible with gas, electric, ceramic stovetops; safe in oven and broiler
- Brushed stainless lid; stainless-steel ergonomic handle stays cool; made in USA
- Safe with metal, wood, and plastic utensils; measures 7-by-3-7/8 inches; lifetime warranty
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Product Description
This exciting hybrid combines qualities of both traditional metal and non-stick cooking surfaces. Now not only can you brown, sear, and reduce sauces as the recipe intended, but you can also breathe a sigh of relief as you won't have a battle removing food and stains from the pan following use. How did this happen you ask? CALPHALON ONE INFUSED ANODIZED is manufactured with a revolutionary anodization process. Both interior and exterior surfaces are infused with an advanced release polymer which actually penetrates below the surface of the metal, into its very pores, offering superb durability and versatility. The intrinsic properties of aluminum ensure fast and even heating, as you've come to expect from Calphalon. A sauce pan this size is handy for cooking rice or bulgur wheat, for making sauces and puddings, and for heating soups.
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Most Helpful Customer Reviews
4 of 4 people found the following review helpful:
2.0 out of 5 stars
Don't Buy if you have Hard Water,
This review is from: Calphalon One Infused Anodized 2-1/2-Quart Saucepan with Lid (Kitchen)
I've been a loyal Calphalon customer for 14 years. When I got my first 8 piece set of Calphalon hard anodized pans, I felt like a real chef. The performance of those pans was better than I could have expected.
Three years ago my husband and moved to the country, and we now have well water. The hard anodized stock pots quickly began to wear down (the frying pans have been fine). There became a distinct difference between where the water sits in the pan and where the pan is dry - with the bottom half of the pan looking as if the entire coating had worn away. So, after a year of looking at my stock pots, and worrying that we were now cooking on raw aluminum, I bought two stock pots from the One series. I have been very disappointed with the results. Although I did not mind the One design or construction, I am again looking at two-toned pots with a nearly white bottom half where liquid sits and the normal block top half. After trying some different cleaning agents to see if perhaps there were simply deposits on the pots, I have concluded that the pots' coating has worn away. You can actually feel a slight rise where the coating is and an indent where the coating has disappeared. Who knows that I'm now cooking on, and what we've ingested. I am now faced with having to replace these pots again. I'm not sure what to try next - but for those of you who have hard well water, don't bother with the pots.
2 of 2 people found the following review helpful:
5.0 out of 5 stars
I'm just the clean-up guy, but . . .,
By
This review is from: Calphalon One Infused Anodized 2-1/2-Quart Saucepan with Lid (Kitchen)
The chef thinks this is a great pan. We have used Calphalon Commercial pans almost exclusively for over 20 years and love them. When I cleaned right through the black interior of my wife's favorite pan, I immediately turned to the Calphalon on the web. I was a bit disappointed that the older style was no longer available, but had little trouble deciding to try this new one. It has the solid heft of it's predecessor, heats evenly and has a great new handle. It fits the hand far easier than the older straight style, making it easier to control the pan, and it doesn't seem to get too hot so we don't miss having the older handle cover. Best for me, it really does clean up nicely with only a dish cloth and mild detergent. 'Stubborn' bits soak right off. Can hardly wait for its older siblings to need replacing.
2 of 2 people found the following review helpful:
5.0 out of 5 stars
Great saucepan! Not totally non-stick but it's expected!,
By Carmen (New York, NY) - See all my reviews
This review is from: Calphalon One Infused Anodized 2-1/2-Quart Saucepan with Lid (Kitchen)
Very satisfied! I owned Circulon non-stick for the last 10 years and the non-stick wore out after 3-5 years (depends on usage and whether you add oil when cooking). At some point I wished to do some serious cooking so I got myself Calphalon One. After reading other reviews, Calphalon One surely meets my expectation.
Just a few points before you make your purchase decision: 1) It's NOT non-stick - it's low stick. And because it's not non-stick, I am able to deglaze. (Note: There is another Calphalon One with non-stick in the market though.) 2) Clean up is so easy - Just soak the pans in hot soapy water for 15-30 mins and the food will just come off. Then clean it as usual. 3) If the food still sticks to the surface, use "Bar Keeper's Friend." This little white powdery thing just ROCKS! I can't believe I let myself endure those "rainbow" stains on the stainless steel cover for so many years! For $1.99, it solves the problem beautifully!!! Added on June 15, 2009: After 3 years, I sold all my Calphalon One and got everything in All Clad, particularly the LTD line. The LTD line has a dark finish, so it doesn't really show normal wear and tear easily. In fact, both pans are of quality, however, my Calphalon One for some reason got some stains that I am unable to remove, even with Bar Keepers' Friend. Also, Williams Sonoma discontinued selling Calphalon One - Nonstick version this April and the anodized version with the steel cover about 1-2 years ago.
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