This Calphalon Commercial Hard-Anodized Shallow Saucepan with Lid is a 2½ quart, 8¾ inch diameter, 3 inch deep, straight sided pan with lid.
If you’re considering a Calphalon Hard-Anodized saucepan, my first recommendation would be to read the technical details and description very carefully. This is because Calphalon offer two such saucepans which differ slightly but that difference can make a difference to your cooking.
Both saucepans hold 2½ quarts but differ in their diameters and their heights. The ‘regular’ saucepan is 3? inches deep, compared to 3 inches for this ‘shallow’ saucepan. The ‘regular’ saucepan is 7 inches in diameter compared to the 8? inches offered by the ‘shallow’ pan.
These differences don’t sound like much but if you choose this ‘shallow’ pan, with the lower height and greater diameter, you will have a pan with a higher surface area. This means that more of the pan is in direct contact with the heat because it has a larger base. Therefore, more of the food gets exposed to the heat which gives you faster cooking. It is also helpful when making sauces, gravies or reducing because more of the sauce is exposed to the heat below and air above with speeds up the reduction time.
If that doesn’t convince you, just check out the prices. In general, the ‘regular’ pan cost at least 50% more than this more useful ‘shallow’ one. It’s a no-brainer. The extra diameter gives it lots of room for two or three chicken breasts, a steak, or a vegetables. It’s wonderful for dishes like coq au vin because it can go straight from the stove top into the oven. It’s also oven safe up to any temperature which is an enormous bonus and very unusual.
The anodized aluminum is wonderful to cook with because it is such a great heat conductor so it heats up quickly and evenly. Also, you get the bonus that pure aluminum cookware is dissipates heat quickly, so just taking the pan off the heat is an immediate way to drop the temperature – especially useful if you’re making a sauce or something starts to boil over.
The handle is very strong as it’s got three rivets. It’s also well balanced and stays cool for a longish time on the stove top but it’s still best to keep the oven mitts to hand if you’re cooking something for a long time.
The pan is made from heavy-gauge aluminum so it is quite weighty. The amazing heat conduction means that you have to keep your heat down lower than you may be used to. If you don’t, food will burn and stick and as it’s not safe in the dishwasher, you will be making work for yourself. However, a quick soak in hot, soapy water or a sponging with Bar Keepers Friend will rectify most stuck on disasters.
A really great pan – highly recommended!
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