Calphalon DS9DC Commercial 9-Piece Hard-Anodized Cookware Set
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- Set includes 2-1/2-quart covered shallow saucepan; 8-, 10-, and 12-inch open skillets; 3- and 7-quart covered chef's casseroles
- Heavy-gauge, hard-anodized aluminum construction provides fast, even heating
- Riveted stainless-steel handles stay comfortably cool for stovetop cooking
- Casserole lids are domed to return moisture to pot; oven-safe
- Wash by hand recommended; metal utensil and broiler safe; lifetime warranty
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|Shipping||—||FREE Shipping||FREE Shipping||$57.29||FREE Shipping||FREE Shipping|
|Sold By||—||Gourmet Kitchen||Amazon.com||ExpertPicksCorp||Amazon.com||Tempus & Co.|
|Item Dimensions||14.41 x 21.18 x 12.01 in||13.8 x 26 x 14 in||14.5 x 23 x 13.5 in||13.5 x 23 x 12.6 in||14.25 x 21.13 x 10.25 in||14 x 26 x 11 in|
|Material Type||Aluminum||Aluminum||Aluminum||hard-anodized-aluminum||Aluminum||Stainless Steel|
|Number of Pieces||9||1||10||10||10||12|
|Size||9 Piece||17-Piece||10 Piece||10 Piece||10-Piece||12 Piece|
Designed for exceptional durability and cooking versatility, Calphalon Commercial Hard-Anodized Cookware brings back Calphalon’s original hard-anodized surface. It is ideal for advanced techniques such as searing and deglazing, and will deliver a lifetime of performance with superb cooking results.
• Hard-anodized aluminum for searing & deglazing
• Oven & broiler safe for culinary versatility
• Cast stainless steel long handles stay cool on the stovetop
• Safe for use with all utensils
• Lifetime warranty
Top customer reviews
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Also, don't ever put these in the dishwasher as the detergent will strip and discolor the finish. The only reason for the 4-star rating on this particular set is because I feel a separate lid should be included for the medium skillet -- none of the lids really fit it very well.
Food sticks to the pans until it forms a crust, at which time it releases and you can turn it over. This is quite different from nonstick pans. Also, you have to use a bit less heat. If you want food to come out before it is cooked on the bottom, get a non-stick pan instead.
Cleanup is with water only in general, Comet if some stains are dug in. Cooks should become familiar with "deglazing" the pans using wine, which always works great. I use this when I have cooked cheese into the pan, or such events. It is rarely needed.
I use the smallest fry pan every morning to cook eggs, and they work just fine with a bit of light olive oil. You must use some oil to make these pans work - they are different from nonstick pans. However, I love the fact that I can use stainless steel utensils.
The largest pan is great for saute, and I use it for this purpose a lot. Part of the recipe is to use wine for a sauce, which deglazes the pan at the same time, so clean up is a snap for this dish.
When stacking, it is advisable to put a paper towel between pans, since just about the only thing that will take off the Anodized coating is contact with other anodized cookware.
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