Calphalon Commercial Hard-Anodized 8-1/2-Quart Saucier with Lid
by Calphalon
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Product Summary
Manufacturer: CalphalonBrand: Calphalon
Release Date: 2003-05-15
Model: DL8788 1/2
Product features:
- Durable stick-resistant hard-anodized surface for browning, searing, sautéing, deglazing, carmelizing, braising
- Heavy-gauge aluminum for superior conductivity without warping or hot spots
- Brushed "Cool V" handles stay cool on the stovetop; hard-anodized lid
- Safe with metal utensils; oven-safe to 700 degrees
- Measures 12-7/8 by 14-9/16 by 5-1/4 inches; made in China
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Kitchen and Housewares Reviews of Calphalon Commercial Hard-Anodized 8-1/2-Quart Saucier with Lid
Customer Review: 7qt pot
Summary: 3 Stars
This is great for preparing large meals, soup, and stewing whole chickens. easy to use and easy to clean.
Description of Calphalon Commercial Hard-Anodized 8-1/2-Quart Saucier with Lid
You just might find yourself using this versatile piece of cookware more than any other in your kitchen. Reducing sauces, braising meats, boiling pasta, browning chicken: this pot can do it all, on the stovetop or in the oven. This saucier has straight sides and a wide profile, and two sturdy double-riveted handles make it safer and easier to lift when full. (Don't forget that the cast stainless-steel handles remain cool on the stove, but heat right up in the oven.) Like all of the products in Calphalon's commercial hard-anodized series, it distributes heat efficiently, so foods brown quickly and cook uniformly. In fact, try cooking over a lower setting than you customarily use; Calphalon cookware conducts heat so well that it's easy to overdo the first few times around. Unlike cookware coated with a synthetic nonstick finish, the hard-anodized surface won't chip, crack, or peel if you use a metal spatula, and it doesn't react with acidic foods such as citrus or tomato. All of Calphalon's commercial hard-anodized cookware comes with a lifetime warranty, and if treated with care, it'll last as long as you do. Always wash this cookware by hand with mild cleansers, and don't place a hot pan in cold water--it could warp. --Mary ParkAll Pans
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