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  | Calphalon Commercial Hard-Anodized 2-1/2-Quart Shallow Saucepan with Lid
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Average user rating:  | |
 This is THE one!! | |
| I love it! The only thing Ive had a problem with (and I even had this happen with my wolfgang puck cookware) is heating oil to fry the kids some french fries. If you dont let it heat just like the directions say then the frozen food will stick pretty bad! But thats minor and with how fast these little babies heat its not even a problem. Im giving away the puckware. Ive got the whole calphalon H.A. line. I love it!! Calphalon cookware does it all.... What everyone says about not being dishwasher safe... Even if it was I wouldnt put mine in the dishwasher.. I wont even use metal on them. To me they are worth the extra care they require. | |
 Fast cooking | |
| The wide, shallow form factor means a high ratio of surface area to volume exposed to heat. These aluminum pans also take high heat well, quickly spreading the heat uniformly around the pan, reducing any "hot spots" that may form. This all translates to a pan that can cook well with high heat, getting you to a boil faster and shortening the time it takes to reduce sauces. Foods don't stick very much, though it takes some scrubbing to remove the light brown film that forms over time from the higher temp cooking. | |
| Large, even saucepan | |
| This is an excellent size and shape for a saucepan. While shallower than most, the width compensates nicely, and allows this pan to be much more versatile. I can imagine this pan being some more frugal single person's everyday, all-purpose pan, since other than make pasta there isn't much this pan can't do reasonably well for one. Still, its straight sides and thick base make it ideal for reducing sauces without loss or burn.
At $20, you're getting a lot of value for your dollar. Maintain it well and it will last forever. | |
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