( 3 reviews )
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Posted: Jan 9 2009
I am very happy with this pan. The one thing I don't like about it is its weight--I really do need to use the handle in order to lift it (even when the pan is empty, if I'm not holding it at the right angle).
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( 2 of 2 found this review helpful ) Posted: Feb 23 2006
I must have gotten my first Calphalon anodized aluminum cookware (Commercial Aluminum Cookware Company, Toledo, OH) from the commercial restaurant suppliers on the Bowery in NYC 30 years ago. This is the best professional pan for searing meat or vegetables quickly and without getting the product soggy or overcooked. I translate all the old-fashion oven recipes (Greek, Czech, German, etc etc) into a Japanese style quick sear for the meat, then removing the meat, slowly cooking the more fragile ingredients and sauce making, replacing meat later for controlled simmering. Fast searing, slow simmering--no better pan in the world for convenient one-pot cooking--asian style, sort of. Calphalon anodized aluminum is almost intelligent--the best cookware material. And I have used them all, full copper, stainless-clad copper and aluminum, and iron. My old 3-quart saute pan is so precious to me, I'm buying a new one, just to have in my kitchen.
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( 4 of 13 found this review helpful ) Posted: Mar 8 2005
I received this saute pan for Xmas. I have other Caphalon (no-stick) pans and was delighted, based on claimed attributes of their top-of-line pan. However, my pan did not have a flat bottom which is a problem on an electric range. I returned to Caphalon and hav'nt heard a thing. I tired to claim lost but ups has proof of delivery - I would like to get a known reliable brand. I dislike poor products, am extremly disappointed with the service and total inconvience of the warranty program.
