Calphalon Professional Hard Anodized 8-1/2-Quart Saucier with Lid

Other Calphalon products

Product Features

• Amazon.com exclusive: 8-1/2-quart saucier for sauces, braising, stewing
• Made of heavy-gauge aluminum to heat quickly, evenly
• Anodized for hardness and stick resistance
• Chrome-plated, cast-iron handles; oven-safe to 700 degrees F
• Lifetime warranty against defects

Product Details

• Product Dimensions: 16.3 x 13.1 x 5.5 inches ; 7.2 pounds
• Shipping Weight: 8 pounds
• Shipping: This item is also available for shipping to select countries outside the U.S.
• ASIN: B00005N9BG
• Item model number: GL8788 1/2HCB
• Average Customer Review: 4.6 out of 5 stars  See all reviews (98 customer reviews)
• Amazon.com Sales Rank: #113,345 in Kitchen & Dining (See Bestsellers in Kitchen & Dining)

Product Description

Amazon.com Review

Made of heavy aluminum (so it heats evenly), this 8-1/2-quart saucier pan is perfect for simmering a pasta sauce, slow cooking chili, or braising lots of veal shanks when company is coming for dinner. Though it's not nonstick like some Calphalon cookware, the pan is anodized for stick-resistance as well as hardness. Metal utensils won't harm the surface. Chrome-plated, cast-iron handles are multiriveted for durability and balance and are oven-safe to 700 degrees F. You should hand wash the pan with mild detergent. This saucier carries a lifetime warranty against defects. --Fred Brack

Customer Reviews

Most Helpful Customer Reviews

136 of 143 people found the following review helpful:

5.0 out of 5 stars Perfect..., December 26, 2001

By	Justin (Los Angeles, CA United States) - See all my reviews

If you enjoy stews, I can think of no better pot. Calphalon heats up quickly and browns better than anything I have seen. This pot has a large surface area, so it rarely requires a second round in the browning stage. That great browning translates into a wonderful deglaze. It is shallow enough that you can easily work the base with tongs, but tall enough to handle everything without causing a mess. It's more than happy to go into the oven/broiler.
It's rare to see a pot this size at such a low price. Even rarer is to see it come with a lid, a lifetime guarantee and a reputation as solid as that of Calphalon.

56 of 58 people found the following review helpful:

5.0 out of 5 stars good for the pro or home, September 1, 2001

By	Brian Kelly "chefbk" (Ridgewood, New Jersey United States) - See all my reviews

I have been a professional chef for the past 10 yrs. and have used all kinds of cookware and have used the whole line of Calphalon products.They are constructed to very high standards and the abuse that I give them be it home or on the job these products can take it.They are constructed very well the riveted handles are far superior then most.Also the even heat distrabution is a plus especially for the home cook where the gas pressure and flame are not as strong as a commercial kitchen but they produce the same results.The best thing about this product line is that everyone of them can go from stove top to the oven which cuts down on having to use more utensils.
Anytime a product can save me time in the kitchen it's a plus.If you are just starting or are a seasoned pro this product line is one to give serious consideration!

48 of 50 people found the following review helpful:

5.0 out of 5 stars Large Saucier--Great Buy, September 26, 2001

By	Michela (Seattle, WA, USA) - See all my reviews (TOP 500 REVIEWER)

This Calphalon Professional Hard Anodized 8 1/2-Quart Saucier with Lid is an excellent large multi-use pan from the original line of Calphalon cookware. The Professional Hard Anodized line is very durable as long as one does not use pan sprays on the cookware or put it in the automatic dishwasher. The handles of the pot are chrome-plated iron, not stainless steel like one finds in the Calphalon Commerical Hard Anodized line, so they do get hot to the touch, and one will need to use thick potholders in order not to get burned. Most saucier pans have curved bottoms, but this pan has straight sides like one would find on Calphalon sauteuse pans. (Calphalon calls their curved-bottom pans 'chef's' or 'everyday' pans.) For the best results, one needs to use the largest burner on an electric stovetop because this pan has a very large diameter base. I use a medium-high setting on an electric burner and cooking oils with high smoke-points, such as grapeseed and canola oils, for sautéing and searing. This pan may also be used in a pre-heated oven, so it is quite versatile. It is virtually nonstick, but if any sticky cooking residue or stains develop, then one can remove them with Dormond cleaner or Soft Scrub.