Calphalon Kitchen: Calphalon Professional Hard Anodized 8-1/2-Quart Saucier with Lid
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| Customer Reviews |
Average Rating: 
Rating:  - Perfect...
If you enjoy stews, I can think of no better pot. Calphalon heats up quickly and browns better than anything I have seen. This pot has a large surface area, so it rarely requires a second round in the browning stage. That great browning translates into a wonderful deglaze. It is shallow enough that you can easily work the base with tongs, but tall enough to handle everything without causing a mess. It's more than happy to go into the oven/broiler.
It's rare to see a pot this size at such a low price. Even rarer is to see it come with a lid, a lifetime guarantee and a reputation as solid as that of Calphalon.
Rating:  - Cartoonishly oversized, but surprisingly useful
The other reviewers are correct about the almost laughably big size of this pot. When I set it on one burner, it knocks the teapot off the adjacent one - it's the big daddy of pots. I tucked 11 split chicken breasts (bone-in) into it the other night, and it *just* filled it. A roasting chicken, even a large one, would still be a little lost; two would fit just fine, with room for roasting potatoes. You could roast a turkey in it if necessary.It's also useful in that it allows you to bake shallow casseroles with large surface areas (for maximum exposure to heat). That promotes fast cooking as well as lots of crispy browned area - the best part of any dish. And I've used it for frying, as well as deep frying, potato pancakes and other vegetables; the high sides keep oil spattering to a minumum. It's perfect for this. I could see it being useful for poaching whole fish or large filets as well - none of my other pots could do that. But it is intended for use as a saucier, to braise meats and vegetables, not really as a casserole. You can toss a lot of root vegetables in to roast at the same time, with minimal crowding and steaming problems to interfere with browning. A leg of lamb or other large cut of meat and lots of vegetables would fit nicely. Bottom line: It's a good (and fun) specialty piece at a rock bottom price, just not necessarily one you will reach for on a regular basis, unless you regularly cook for a crowd.
Rating: - Large Saucier--Great Buy
This Calphalon Professional Hard Anodized 8 1/2-Quart Saucier with Lid is an excellent large multi-use pan from the original line of Calphalon cookware. The Professional Hard Anodized line is very durable as long as one does not use pan sprays on the cookware or put it in the automatic dishwasher. The handles of the pot are chrome-plated iron, not stainless steel like one finds in the Calphalon Commerical Hard Anodized line, so they do get hot to the touch, and one will need to use thick potholders in order not to get burned. Most saucier pans have curved bottoms, but this pan has straight sides like one would find on Calphalon sauteuse pans. (Calphalon calls their curved-bottom pans 'chef's' or 'everyday' pans.) For the best results, one needs to use the largest burner on an electric stovetop because this pan has a very large diameter base. I use a medium-high setting on an electric burner and cooking oils with high smoke-points, such as grapeseed and canola oils, for sautéing and searing. This pan may also be used in a pre-heated oven, so it is quite versatile. It is virtually nonstick, but if any sticky cooking residue or stains develop, then one can remove them with Dormond cleaner or Soft Scrub.
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