This straight-sided 2-1/2-quart pan can be used for sauces and, covered with its flat lid, for stews and casseroles. Shallow (3 inches) in relation to its capacity and diameter (8-3/8 inches), this pan, unlike conventionally proportioned saucepans, exposes lots of surface and is therefore ideal for reducing sauces or even stocks and broths. Though it's not nonstick, like some Calphalon cookware, the matte-finish pan is anodized for stick-resistance as well as hardness. Metal utensils won't harm the surface. The contoured, textured handle is cast stainless steel and resists heating on the stovetop; it's also triple-riveted for durability and balance. Made of heavy-gauge aluminum, the pan cooks without hot spots or warping and carries a lifetime warranty against defects. --Fred BrackI love this pan: 5 stars!
I was originally suspicious of the non stick concept, but its essentially true if you know how to do it. Simply heat the pan first on med to med-high. Through a few drops of water in the pan. If they sizzle and scurry all around the pan, you're ready to cook, maybe add a splash of oil, depending on what you are cooking. Put your meat in and after a few seconds move it around a little to make sure it hasn't adhered to the bottom. After that your stick free for the rest of the cook. Clean up is so easy. With the pan hot, simply add some water. The hot water basically cleans the pan. If it is really bad leave the water in the pan put it back on the stove and use a metal spatula and gently scrape away the stuff. Pour it down the sink, rinse and repeat if necessary. Reminds me of being at waffle house and watching the cook clean their grill with water and scraper. After I'm done cooking it usually takes me less than 45 seconds to clean the pan. Then I just set it back on the oven with the burner off and drys the pan in about 5 seconds.
I was used to cheapo non stick pans that would eventually get scratched up no matter how careful I thought I was. With hard anodized pans it just doesn't matter. Use whatever utensil you want. And if it gets really nasty, just whip out the steel wool and go to town. Try that with a non stick pan. However I have never needed anything stronger than dish soap and spounce with the scrubber pad on the other side.
OK one last thing. There is no plastic handle. When cooking a regular meal the handle is cool enough to manage without a rag or mit. I mean eventually it will heat up, but its awesome. You can even just put the whole thing in the oven. I even love the lid. I rarely used a lid before, now it keeps the splatter contained or the steam contained. The lid handle does get hot before the handle so careful there.
This is like the ultimate roomate pan. No matter what they try you can always recover the pan. And if ticks you off to have to clean your favorite pan after them. Just hit em over the head with it, you could even use it as a shovel to bury the body.
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