Customer Reviews

Calphalon One Infused Anodized 7-Quart Sauteuse with Lid

5 star:		(12)
4 star:		(5)
3 star:		(0)
2 star:		(2)
1 star:		(3)

 

 

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.

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!

It is quite versatile and big enough to cook just about anything, both on the stovetop or in the oven, because it can also be used as a dutch oven. It cooks so evenly and you never have to worry about scratching it. Well worth the money, it will last a lifetime.

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.

This pan is so versatile. I use it several times a week for making sauces, sauteing, browning chops, frying and even oven roasting. It browns beautifully, is plenty big enough for large batches of homemade meatballs and sauce, it can even be used for baking casseroles. Cleanup is so easy and the pan continues to look brand-new. The price is an absolute bargain. This was my first Calphalon One Infused Anodized cookware purchase and I have already added other pieces from this line to my collection. This is my favorite pan of all time and I've been cooking for over 30 years!

These pans are for browning, developing fond and deglazing. For that, there isn't a better product. If you try to use it as a non-stick, you will have poor results as you are using the wrong tool.

Cleaning tip: Get one of those small, hard plastic scraping tools at BB&B. While not non-stick, the finish on these pans is virtually indestructible and 100 times easier to clean than stainless.

This pot doesn't keep it's shape. Mine warped after a few uses and I don't even use high heat. Don't buy this if you have any kind of electric cook top.

Even after complaining to the manufacturer, getting additional cooking tips, and following them carefully, I was still unable to fry potatoes in the Calphalon Infused Anodized Sauteuse. The potatoes stuck horribly, making it effectively impossible to continue cooking them. Had to transfer to my old, scratched teflon pan, which did pretty well. The terms of the warranty do not allow for returning the item if you're dissatisfied, only for replacing items which are defective by Calphalon's standards, so I'm out $100. Well, this item is not a total loss because it is good for making sauces, but don't try frying in it.

When I bought this pan I tried using it on the stovetop, and quickly warped it. It's just too big to heat evenly--on my stove, at least. When I tried using it in the oven, though, it was a whole other story. This is a great pan for roasting vegetables. It's big enough to hold everything I want to cook, browns beautifully, and cleans up very easily. I love the surface. It has become my favorite pan to use in the oven.

We purchased this pan at Bed Bath and Beyond for $100 and returned it after one month for a full refund. While there, we noticed that all "Calphalon One" pots and pans have been clearanced out. Even at a greatly reduced rate they are not worth the money if you are looking for a nonstick pan. The pan is big and feels great but clean up is not like your typical nonstick because food sticks. I made steel cut oats using organic coconut oil and they still stuck to the pan each and every time I made them. We made other non meat foods and they stuck as well. I'm not saying food sticks as much as using a stainless steel pan but it doesnt work as well as other nonstick anodized pans. Considered knowledgeable cooks, we only buy high quality cookware/kitchenware since we cook a lot so I can not recommend this cookware.