Wide flat-bottom surface is ideal for searing and sautéing meats, fish and poultry. Low sides allow air to circulate so that foods remain crisp, yet high enough to contain juices and prevent splattering.
Product Features
- Aluminum core between 2 stainless steel layers provides even heating for excellent browning and control of the cooking process. Non-porous stainless steel cooking surface is safe for use with all utensils.
- Elegant brushed stainless steel exterior can go from the oven or stove directly to the table. Reflective cook surface makes it easy to monitor foods as they cook and remains beautiful over time.
- Clear tempered-glass lids let you see food while it’s cooking and are oven safe, so you can finish covered dishes in the oven or keep them warm until ready to serve
- Wide flat bottom is ideal for searing. Low sides let air to circulate to keep foods crisp but high enough to contain juices and prevent splattering.
- Long, brushed stainless steel handles stay cool on the stovetop. All cookware is dishwasher-safe and carries Calphalon’s full lifetime warranty.
Looove these! Fabulous product at great price (but prices fluctuate widely so be patient & ready to act when they drop). Went from Calphalon anodized classic & professional lines (Without Nonstick coating) which I still love but are showing age. New purchase was partly driven by prospect of going to an induction range and looking for a lighter weight but high quality product. Getting older and managing arthritis and Myositis made some of my larger anodized pots almost unmanageably heavy. Going stainless did…
Defective, Poorly Made Product â Waste of Money I purchased this product because I’d had good luck with Calphalon pots and pans in the past. My wife and I are both seasoned chefs. We know how to appropriately handle and use cookware. The first thing I noticed about this 2.5 quart Shallow Sauce Pan however, was it’s lack of weight and heft on the bottom, which is almost as thin as the sides. Not a good sign because it can’t store and focus heat where it belongs… on the bottom of the pan. The thinness of the bottom also makes it challenging…