Customer Reviews

Calphalon One Infused Anodized 8-1/2-Quart Dutch Oven with Stainless Steel Lid

5 star:		(27)
4 star:		(1)
3 star:		(1)
2 star:		(0)
1 star:		(1)

 

 

From full-flame (17,500 btu gas) searing of 12 pound rib roasts to subtly simmered soups to braised red cabbage with apples and bacon, this pan is the best large pan option for cooks fortunate enough to cook on high output ranges. The nicely domed lid assists steaming foods beautifully, and it heats evenly with no hot spots whatsoever. You'll need a big range, this pan has a very large diameter, is rather heavy and takes up a big chunk of real estate, even on my 48" commercial-style rangetop.
Food release is noticeably better than Calphalon Commercial Hard Anodized pans I own (which are still great). I'm not a fan of non-stick pans at all. Exceeding their limited temperature range (low to medium low on high-output gas burners) causes their toxic coatings to rapidly degrade, with the junk ending up in your food. I'm no big health freak, but I'd rather take a few moments to scrub a pan than feed my loved ones potentially toxic waste, thank you!

I am absolutely delighted with this product. I can now finally make chili, split pea soup, spaghetti sauce, beef barley soup (and MORE) in the large quantities I want! It is very easy to cook with (I found that you don't have to use quite the amount of heat other pans require) and it cleans very well. Everything I have cooked in this saucier (Dutch Oven) was a delight for everyone. Best purchase I have made in a LONG time!

In culinary school, we called this a rondeau. But hey, Dutch Oven works for me. I have been doing a lot of braising in the past few months and was lookng for a nice new larger braising pot. I was actually online pricing Le Cruesets when I found this. It was half the price and more in line with what I really wanted. I've used it a number of times for braising and have had nothing but success. It's also great for making soups, stocks and sauces as the wide bottom and short sides make it easier to cook mirepoix and other base vegetables and aromatics. Great companion cookbook for this pot: Molly Stevens' All About Braising.

I bought this item for it's size and easy clean-up. I have been greatly impressed with both. It was deep (for braising) and is very easy to clean for those burned on foods. It was a great choice.

This product is everything the manufacturer claims! It browns meat nicely on the stove, bakes beautifully in a slow oven, and cleans up easily. The only negative is the size. I rarely have need of such a large pan. I like it well enough that I may also get the more modest size.

I went to Williams Sonoma to buy a Dutch Oven. I left the store without buying one, because they were all VERY expensive. I went home and searched Amazon and found the Calphlon Dutch Oven for a good price. It is heavy like the ones and Wms. Sonoma. It is a huge pan. In fact, the size kind of surprise me. I made beef stew with 7 lbs. of beef stew meat, 6 large potatoes, and 8 carrots + onions, celery, etc. It held it all very nicely. The only negative is that the floured meat stuck to the pan while it was browning, even though I followed the instructions for not using cold meat right out of the frig. It cleaned up nicely after use, and the stuck on food mostly cooked off during braising of the stew.

Had to send the first one back. After a short time, it developed several pits on the cooking surface. Nothing we did could account for them. It's as if there were voids in the metal. Contacted Calphalon and they sent me a DHL shipping label for product return.

I expected the best of both worlds .... non-stick and a hard surface, but food sticks on this pan like other non-teflon pans. My wife managed to scratch the surface of the first one trying to free sticking corned beef hash.

I bought this as a Christmas gift to my daughter & her husband.
They take turns doing the cooking & requested a large dutch oven.
I chose the Calphalon 8 1/2 quart size because of it's fine reputation & it just looked right to me.
They loved it. It not only looked nice, it was well built, with a sturdy design. They loved the lower, wider shape because it would fit in the oven much better than most.Calphalon One Infused Anodized 8-1/2-Quart Dutch Oven with Stainless Steel Lid

I bought this to make a roast and since then have used it for chili, roasted chicken, roast beef, stew and it is a wonderfully versatile pot with a good weight and no hot spots.

All metal handles that withstand high oven heat in ways other more expensive brands do not. Surfaces are as they advertised. This dutch oven is SOLID and STURDY.
The vendor shipped in a timely manner.

One thing to note; this item does not have the heavy mass a cast iron dutch oven does. It is not a better or worse issue; it is just is what it is.

It has withstood burial in coals completely unmarred or discolored. It has produced great loafs of bread and some incredible, evenly cooked stews. A slow cooked braised roast and a full beef brisket have both been cooked to tender perfection in this dutch oven.