Calphalon Professional Hard-Anodized 4-1/2-Quart Sauce Pan with Lid
by Calphalon
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Product Summary
Manufacturer: CalphalonBrand: Calphalon
Model: GLC87041/2HCB
Product features:
- Ideal for cooking sauces or soups
- Heavy-gauge aluminum provides quick, even heating
- Hard-anodized surfaces resist sticking and scratching
- Textured cast-iron handles with nickel-chrome plating for rust resistance
- Lifetime warranty
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- Calphalon Stainless-Steel Ladle
Kitchen and Housewares Reviews of Calphalon Professional Hard-Anodized 4-1/2-Quart Sauce Pan with Lid
Customer Review: This is such a great piece of cookware!
Summary: 5 Stars
I got this pot specifically for the making of English Toffee, but of course, I've used it for other things. I needed a deep enough pot that would allow the toffee to boil rather high because it has to reach hard crack stage (300 degrees), but also needed a pot with a thick, straight edge. If the pot is not thick enough, the toffee never reaches hard crack stage and is soft (and wrong texture...so I had to toss it). With this wonderful pot not only was it thick enough, but it also held the candy thermometer at the right height and since there is no bend or lip to the pot, I did not have to hang onto the thermometer for once! The toffee turned out just as it was supposed to.I've tried this pot with chicken and veggies too, and not only does it cook at a lower temperature on my gas range but it also does not burn easily. The handles of the pot remain cool to the touch which is a preference since I have a clumsy tendency to burn myself. I am surprised to see it on clearance on Amazon.com. this is an excellent product with an excellent price!
Karen Sadler
Description of Calphalon Professional Hard-Anodized 4-1/2-Quart Sauce Pan with Lid
Calphalon Professional hard-anodized pans were originally made for professional chefs and are now sought after by all serious cooks looking for kitchenware built to last a lifetime. This straight-sided, 4-1/2-quart saucepan, with its heavy-gauge aluminum bottom and sides, is wonderful for evenly reducing larger-volume sauces sans hot spots. The chromed cast-iron handles do get quite warm, though, so keep a hot pad handy. Its nonporous and nonreactive hard-anodized surface resists sticking and doesn't affect the flavor or color of food. It's also tough enough to handle stainless-steel utensils and vigorous whisking. Unlike pans with plastic or wood handles, the extremely sturdy all-metal construction provides you the flexibility to take the pan to the oven or broiler. But do remember to hand wash your Calphalon pans--dishwasher detergents are bad for the finish and their use voids the lifetime warranty. --Dale SteinkeAll Pans
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