Calphalon Commercial Hard-Anodized 4-Quart Chef's Pan with Lid
by Calphalon
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Product Summary
Manufacturer: CalphalonBrand: Calphalon
Model: D141
Product features:
- Deep, slope-sided pan for braising, stir-frying, stewing
- Anodized for hardness and stick resistance
- Riveted, cast-stainless-steel handles oven-safe and stay cooler on stovetop
- Hand wash with mild detergent and scour with plastic or nylon scrubber
- Lifetime warranty against defects
- Calphalon Stainless Steel Large Spoon
- Calphalon Commercial Hard-Anodized 14-Inch Paella Pan with Lid
- Calphalon Stainless Steel Large Spatula
- Calphalon Commercial Hard-Anodized 2-1/2-Quart Shallow Saucepan with Lid
- Calphalon Stainless-Steel Ladle
Kitchen and Housewares Reviews of Calphalon Commercial Hard-Anodized 4-Quart Chef's Pan with Lid
Customer Review: Not bad but not great
Summary: 3 Stars
Next to my cast iron skillet, this is probably the piece of cookware that I use the most in my kitchen. It has been used at least every other day (if not more often) for the past three years. The heat distribution and browning capabilities of the pan are great, however in retrospect I would have purchased a similar pan with a stainless steel exterior and interior.
I received this pan as part of a set which included some stainless steel utensils also made by calphalon. After three years of using these utensils with the pan, the cooking surface of the pan has developed a number of pits and small silvery scratches. They don't seem to affect the functionality of the pan but they are aesthetically unappealing. More importantly, with the type of cooking I do, the pan is a nightmare to keep clean. When hand washed with ordinary dish soap and a dish brush, the matte finish will quickly become shiny with residual grease. Once this happens, food begins to stick to the surface and does not release completely. To completely clean the surface of the pan, calphalon recommends using a scotch-brite pad and a powdered cleanser such as comet. This works but it requires a lot of elbow grease. At this point I have given up trying to keep the exterior of the pan completely grease free and only worry about the cooking surfaces.
Description of Calphalon Commercial Hard-Anodized 4-Quart Chef's Pan with Lid
Chef's pans have high, rounded sides, giving them greater capacity than saucepans with the same size bottom and exposing more liquid surface for rapid sauce reduction. This pan is ideal for braising meats and can go into the oven after browning takes place on the stovetop. Its rounded sides facilitate the traditional C-shaped flipping motion, making a chef's pan ideal for saut?ing vegetables or browning pieces of meat or poultry. Its handle has a hole for hanging on hook or peg, and a loop handle provides two-handed lifting. Though not nonstick like some Calphalon cookware, the pan is anodized for stick-resistance as well as hardness. Metal utensils won't harm the surface. For that no-nonsense, professional-kitchen look, Calphalon's Commercial Hard-Anodized cookware wears a matte finish. Contoured, textured, cast-stainless-steel handles resist heating and are triple-riveted for durability and balance. Made of heavy-gauge aluminum, pans cook without hot spots or warping. --Fred BrackChef's Pans
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