Most Helpful Customer Reviews
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22 of 22 people found the following review helpful:
5.0 out of 5 stars
An Excellent Pan, October 14, 2004
Years ago, when I worked in restaurant kitchens I used Calphalon cookware so I was familiar with the brand.
Now that I can afford to purchase Calphalon for use at home and have cheaper aging pots and pans that need to be replaced I decided to start my collection with this pan. It was an excellent purchase. Considering it's large size I didn't have any problem getting it to heat evenly and having the ability to move the pan directly from the cooktop to the oven is perfect for dishes that require both searing and roasting. It's size could be daunting to an inexperienced cook but I find it excellent for doing large batches of meat sauce, especially since it has a heavy steel lid which makes it perfect for a slow simmer.
Overall, an excellent pan and completely worth the expense! I'm so pleased that I plan on eventually purchasing the 8-piece Calphalon One set.
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24 of 25 people found the following review helpful:
4.0 out of 5 stars
Tips on searing meat in this pan without sticking, November 6, 2007
Allow meat to come to room temperature. This is very important. If you add cold meat to a hot pan you risk not only warping your pan, but your pan and fat will immediately lower in temperature, ruining your chances to properly sear.
Next, heat the pan fully on med heat before adding any fat, then allow the added fat to heat up as well before adding the meat (or any other food). Also, don't crowd the pan! Leaving space between each piece of meat allows steam to evaporate, helps keep the temperature of the pan steady, and assists in even cooking.
Once you add the meat to the pan do not be tempted to move it around! In order to sear properly, meat needs to form a crust. If you lift the meat before this seared crust is formed, the escaping juices will "wet" the bottom of the meat and you will lose the ability to sear it after that.
So, when to turn the meat? The meat will actually tell you when it is time to be turned. After the meat forms a crust and the internal temperature starts to heat up, natural juices will begin to release and will aid in separating the seared crust from the pan. You should be able to see signs of these juices start to pool on the side of the meat that hasn't yet been turned over. Grasp the meat from each side using tongs (don't pierce it with a fork) and move it back and forth a bit. You should feel it loosening. If so, it's time to flip it over. In order to successfully develop that prized, sweet crust, browning must be done slowly - not quickly. If you are patient, this method will yield great results.
If you are cooking a large cut of meat; such as a pork tenderloin, roast beef or chicken parts; you can put the pan directly in a pre-heated oven once the pieces have been seared on both sides. Oven temperature will vary, depending on the length of cooking time remaining, but a pork tenderloin will finish nicely in a 400 deg.F oven in about 15 minutes.
An important thing to remember in order not to warp your pan is to make sure your deglazing liquids (stock, wine, water) are at room temperature or warmer, if possible. Once you take the pan out of the hot oven, put it right back on the stove top and then remove the meat to a platter to rest. Add your deglazing liquid and allow it to come to a simmer to low boil on med-high heat, stirring up the browned bits of seared meat. Allow the liquid to reduce significantly for best flavor. Slice meat and serve with reduced glaze. Personally I don't strain the glaze because we enjoy the seared bits, but do strain it if you are going for a smoother glaze.
Finally: DO NOT PUT PAN IN WATER WHILE HOT!!! ALLOW TO FULLY COOL BEFORE CLEANING!!!
I hope this helps some people enjoy this product better. This has always worked for me. Happy Holidays!
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28 of 33 people found the following review helpful:
4.0 out of 5 stars
Good so far, March 8, 2004
By A Customer
I've only used this once, so I don't feel right giving it 5 stars yet, but I'm happy with it. The pan worked pretty much as advertised: I cooked a large batch of meatballs, covering the entire surface of the pan, then cooked a large amount of sauce with them. This is a biiig pan... yet it seemed to heat pretty evenly to the edges. Got very good browning, much the same as stainless steel. It's a bit of a stretch to call this a "nonstick" pan -it's no teflon- but it was far less sticky than stainless steel or regular Calphalon hard-anodized. I'd call it "stick-resistant." Also, the handles stayed surprisingly cool during use. If you go in with the right expectations - a well made, very large saute pan that heats evenly and resists sticking while searing well - you won't be disappointed.
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