Calphalon D87821/2P Commercial Hard-Anodized 2-1/2-Quart Shallow Saucepan with Lid
by Calphalon
Our Price: $169.85
Availability: Usually ships in 1-2 business days
Buy Used: from $85.00 (click here)
Category: Kitchen
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Product Summary
Manufacturer: CalphalonBrand: Calphalon
Model: D87821/2P
Product features:
- Straight-sided pan ideal for sauces; use also for stews and casseroles
- Heavy aluminum with thick bottom to heat evenly, quickly
- Anodized for hardness and stick-resistance
- Riveted, oven-safe handle is cast stainless steel, resists heat on stovetop
- Hand wash with mild detergent; made in China
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Kitchen and Housewares Reviews of Calphalon D87821/2P Commercial Hard-Anodized 2-1/2-Quart Shallow Saucepan with Lid
Customer Review: I love this pan
Summary: 5 Stars
I absolutely love this pan! I use it for just about everything. I actually have two - a clean one and a "dirty" one. I use the "dirty" one to cook meats and anything oily. It has become my winter indoor grill. I use the clean one for steaming vegies and dumplings and anything else I might be hesitant to transfer taste to. My latest trick with the clean pan is reviving left over sushi or grocery store sushi. The rice gets hard and unsavory when the fish is fine. Heat the pan up on medium, pour in about a 1/8 cup of water (not even enough to get the entire bottom of the pan wet), set the sushi in the boiling water for about 30 seconds, and voila steaming rice under raw fish. Awesome! Don't let the water run out or the rice will grab the pan, you can just add more water if its running our. The pan gets better over time. It litterally does get seasoned and darkens the more you use it even if you scrub it clean.
I was originally suspicious of the non stick concept, but its essentially true if you know how to do it. Simply heat the pan first on med to med-high. Through a few drops of water in the pan. If they sizzle and scurry all around the pan, you're ready to cook, maybe add a splash of oil, depending on what you are cooking. Put your meat in and after a few seconds move it around a little to make sure it hasn't adhered to the bottom. After that your stick free for the rest of the cook. Clean up is so easy. With the pan hot, simply add some water. The hot water basically cleans the pan. If it is really bad leave the water in the pan put it back on the stove and use a metal spatula and gently scrape away the stuff. Pour it down the sink, rinse and repeat if necessary. Reminds me of being at waffle house and watching the cook clean their grill with water and scraper. After I'm done cooking it usually takes me less than 45 seconds to clean the pan. Then I just set it back on the oven with the burner off and drys the pan in about 5 seconds.
I was used to cheapo non stick pans that would eventually get scratched up no matter how careful I thought I was. With hard anodized pans it just doesn't matter. Use whatever utensil you want. And if it gets really nasty, just whip out the steel wool and go to town. Try that with a non stick pan. However I have never needed anything stronger than dish soap and spounce with the scrubber pad on the other side.
OK one last thing. There is no plastic handle. When cooking a regular meal the handle is cool enough to manage without a rag or mit. I mean eventually it will heat up, but its awesome. You can even just put the whole thing in the oven. I even love the lid. I rarely used a lid before, now it keeps the splatter contained or the steam contained. The lid handle does get hot before the handle so careful there.
This is like the ultimate roomate pan. No matter what they try you can always recover the pan. And if ticks you off to have to clean your favorite pan after them. Just hit em over the head with it, you could even use it as a shovel to bury the body.
More Calphalon D87821/2P Commercial Hard-Anodized 2-1/2-Quart Shallow Saucepan with Lid reviews:
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Description of Calphalon D87821/2P Commercial Hard-Anodized 2-1/2-Quart Shallow Saucepan with Lid
Backed by a lifetime warranty, Calphalon's Commercial Hard-Anodized Cookware is made to professional standards, offering the home chef unsurpassed cooking performance, superior construction and lasting durability. The 2.5-Qt. Shallow Saucepan with Lid is designed for making and reducing sauces, roux and for heating soup or, boiling eggs. The thick bottom and sides absorb heat evenly and help protect delicate sauces from overheating. The wider, shallower design allows liquid and moisture to evaporate more quickly, so your reductions and sauces are ready sooner.Each piece in the Commercial Hard-Anodized line is made of a heavy-gauge aluminum, all-metal construction with the advanced technology of the Cool V stainless handles. The aluminum construction provides superior cooking performance by distributing the heat evenly so there are no hot spots as you cook. And because it's made entirely of metal, each pan can be used in the oven and under the broiler. The hard-anodizing seals the cooking surface, making it stick-resistant and non-reactive to the foods being cooked. The Cool V handles are designed to stay cool on the stovetop, and are balanced with such precision that the pans feel lighter when you pick them up.This straight-sided 2-1/2-quart pan can be used for sauces and, covered with its flat lid, for stews and casseroles. Shallow (3 inches) in relation to its capacity and diameter (8-3/8 inches), this pan, unlike conventionally proportioned saucepans, exposes lots of surface and is therefore ideal for reducing sauces or even stocks and broths. Though it's not nonstick, like some Calphalon cookware, the matte-finish pan is anodized for stick-resistance as well as hardness. Metal utensils won't harm the surface. The contoured, textured handle is cast stainless steel and resists heating on the stovetop; it's also triple-riveted for durability and balance. Made of heavy-gauge aluminum, the pan cooks without hot spots or warping and carries a lifetime warranty against defects. --Fred Brack
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