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Calphalon One Infused Anodized 2-1/2-Quart Saucepan with Lid

3.7 out of 5 stars 8 customer reviews

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  • 2-1/2-quart saucepan combines qualities of traditional metal and nonstick cooking surfaces
  • Advanced release polymer penetrates pores of metal so that food sears and releases easily
  • Stain resistant; compatible with gas, electric, ceramic stovetops; safe in oven and broiler
  • Brushed stainless lid; stainless-steel ergonomic handle stays cool; made in USA
  • Safe with metal, wood, and plastic utensils; measures 7-by-3-7/8 inches; lifetime warranty

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Product Description

This exciting hybrid combines qualities of both traditional metal and non-stick cooking surfaces. Now not only can you brown, sear, and reduce sauces as the recipe intended, but you can also breathe a sigh of relief as you won't have a battle removing food and stains from the pan following use. How did this happen you ask? CALPHALON ONE INFUSED ANODIZED is manufactured with a revolutionary anodization process. Both interior and exterior surfaces are infused with an advanced release polymer which actually penetrates below the surface of the metal, into its very pores, offering superb durability and versatility. The intrinsic properties of aluminum ensure fast and even heating, as you've come to expect from Calphalon. A sauce pan this size is handy for cooking rice or bulgur wheat, for making sauces and puddings, and for heating soups.

Product Information

Product Dimensions 20.7 x 11.7 x 5.6 inches
Item Weight 4.6 pounds
Shipping Weight 4.6 pounds
Manufacturer Calphalon
ASIN B000162MB8
Domestic Shipping This item is also available for shipping to select countries outside the U.S.
International Shipping This item is not eligible for international shipping. Learn More
Item model number DR8702-2
Customer Reviews
3.7 out of 5 stars 8 customer reviews

3.7 out of 5 stars
Best Sellers Rank #707,279 in Home & Kitchen (See Top 100 in Home & Kitchen)
#1,743 in Kitchen & Dining > Cookware > Saucepans
#14,384 in Kitchen & Dining > Cookware > All Pans
Date first available at Amazon.com May 5, 2003

Technical Specification

Warranty & Support

Product Warranty: For warranty information about this product, please click here

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Customer Reviews

Top Customer Reviews

By Jennifer Stromer on January 21, 2007
I've been a loyal Calphalon customer for 14 years. When I got my first 8 piece set of Calphalon hard anodized pans, I felt like a real chef. The performance of those pans was better than I could have expected.

Three years ago my husband and moved to the country, and we now have well water. The hard anodized stock pots quickly began to wear down (the frying pans have been fine). There became a distinct difference between where the water sits in the pan and where the pan is dry - with the bottom half of the pan looking as if the entire coating had worn away.

So, after a year of looking at my stock pots, and worrying that we were now cooking on raw aluminum, I bought two stock pots from the One series.

I have been very disappointed with the results. Although I did not mind the One design or construction, I am again looking at two-toned pots with a nearly white bottom half where liquid sits and the normal block top half. After trying some different cleaning agents to see if perhaps there were simply deposits on the pots, I have concluded that the pots' coating has worn away. You can actually feel a slight rise where the coating is and an indent where the coating has disappeared. Who knows that I'm now cooking on, and what we've ingested.

I am now faced with having to replace these pots again. I'm not sure what to try next - but for those of you who have hard well water, don't bother with the pots.
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They keep tinkering with the formula on this anodized line! Why don't they leave well enough alone? I still like the original commerical restaurant line with the nickel-plated handles -- the ones that got red hot to the touch when the pan heated up and the anodized lids with the flat lid handles. The major reason, for anyone with cooking experience the temperature of that handle tells you how hot the pot or skillet itself is. I HATE these new stainless lids. The very high handles make them impossible to store in a lid drawer. The original lid design was the best -- a flat handle that you would lift off with a cooking fork or spoon when it got too hot

The gage of thickness on this particular pan doesn't seem to be as thick as on my original anodized Calphalon.

This new Calphalon One line anodized coating seems to be more slick than the older version of this pan. It remains to be seen how well it stands up to normal use. It is definately slicker than the old anodized commerical line.

The majority of my Calphalon is the original Toledo Commmerical Cookware -- before they even changed the name to Calphalon. And its held up for years and years. Just don't scour the insides of it too hard when you clean it and don't put it into the dishwasher.

By the way, I own a couple pieces of the Calphalon non-stick and I hate it! You can't sear or brown anything it it. It's pointless to pay that kind of money for non-stick cookware. Just go to your local Walmart and buy cheap no-name non-stick if you want some non-stick cookware. Don't waste your money on the Calphalon brand. It's still the same non-stick coating that scratches and wear off like all the others.
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This filled in a set I bought years ago. They no longer make this style. These are the toughest pots I have ever owned. Any type of untensil can be used which leaves no scratches. Heats up fast and maintains heat really well. Too bad Calphalon discontinued this line.
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Very satisfied! I owned Circulon non-stick for the last 10 years and the non-stick wore out after 3-5 years (depends on usage and whether you add oil when cooking). At some point I wished to do some serious cooking so I got myself Calphalon One. After reading other reviews, Calphalon One surely meets my expectation.

Just a few points before you make your purchase decision:
1) It's NOT non-stick - it's low stick. And because it's not non-stick, I am able to deglaze. (Note: There is another Calphalon One with non-stick in the market though.)
2) Clean up is so easy - Just soak the pans in hot soapy water for 15-30 mins and the food will just come off. Then clean it as usual.
3) If the food still sticks to the surface, use "Bar Keeper's Friend." This little white powdery thing just ROCKS! I can't believe I let myself endure those "rainbow" stains on the stainless steel cover for so many years! For $1.99, it solves the problem beautifully!!!

Added on June 15, 2009: After 3 years, I sold all my Calphalon One and got everything in All Clad, particularly the LTD line. The LTD line has a dark finish, so it doesn't really show normal wear and tear easily.

In fact, both pans are of quality, however, my Calphalon One for some reason got some stains that I am unable to remove, even with Bar Keepers' Friend. Also, Williams Sonoma discontinued selling Calphalon One - Nonstick version this April and the anodized version with the steel cover about 1-2 years ago.
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