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Calphalon One Infused Anodized 7-Quart Sauteuse with Lid

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Brand: Calphalon
Category: Kitchen

List Price: ~~$250.00~~
Buy New: $99.99
You Save: $150.01 (60%)

New (4) from $99.99

Avg. Customer Rating: 4.0 out of 5 stars

15 reviews
Sales Rank: 51593

Color: charcoal gray
Shipping Weight (lbs): 9.7
Dimensions (in): 19.5 x 17.3 x 4.8
Legal Disclaimer: You may return or exchange merchandise purchased from Macy's @ Amazon by mail only. Certain items are covered by warranty as indicated. To obtain a copy of the warranty prior to purchase, please write to: macys.com Customer Service Dept.; P.O. Box 8215; Mason, OH 45040; Small Ticket Department-Warranty;

MPN: DRL5007P
Model: DRL5007P
UPC: 016853007219
EAN: 0016853007219
ASIN: B000162M8G

Release Date: January 20, 2004
Availability: Usually ships in 1-2 business days

Features:

•	7-quart sauteuse combines qualities of traditional metal and nonstick cooking surfaces
•	Advanced release polymer penetrates pores of metal so that food sears and releases easily
•	Stain resistant; compatible with gas, electric, ceramic stovetops; safe in oven and broiler
•	Brushed stainless lid; stainless-steel ergonomic handle stays cool; made in USA
•	Safe with metal, wood, and plastic utensils; measures 14-by-3 inches; lifetime warranty

Calphalon? ONE(tm) Infused Anodized Open Stock Cookware:

•	Calphalon One Infused Anodized 9-Inch Chef's Skillet with Lid
•	Calphalon One Infused Anodized 5-Quart Shallow Sauce Pan
•	Calphalon One Infused Anodized 7-Quart Sauteuse with Lid
•	Calphalon One Infused Anodized 3-Quart Saut� Pan with Lid
•	Calphalon One Infused Anodized 5-Quart Saut� Pan with Lid
•	Calphalon One Infused Anodized 4-Quart Chef's Pan with Lid
•	Calphalon One Infused Anodized 1-1/2-Quart Saucepan with Lid
•	Calphalon One Infused Anodized 2-1/2-Quart Saucepan with Lid
•	Calphalon One Infused Anodized 11-by-21-Inch Rectangular Grill Pan
•	Calphalon One Infused Anodized 4-1/2-Quart Saucepan with Lid
•	Calphalon One Infused Anodized 8-Inch Fry Pan
•	Calphalon One Infused Anodized 10-Inch Fry Pan
•	Calphalon One Infused Anodized 12-Inch Fry Pan
•	Calphalon One Infused Anodized 8-Quart Stockpot with Lid
•	Calphalon One Infused Anodized 11-Inch Square Griddle
•	Calphalon One Infused Anodized 12-Inch Flat-Bottom Wok
•	Calphalon One Infused Anodized 3-Quart Shallow Sauce pan with Lid

Accessories:

•	Calphalon One Infused Anodized 8-Inch Fry Pan
•	Calphalon One Infused Anodized 14-Inch Everyday Pan with Lid
•	Calphalon Complements Large Nylon Spoon
•	Calphalon One Infused Anodized 8-Quart Stockpot with Lid

Similar Items:

•	Calphalon One Infused Anodized 9-Inch Chef's Skillet with Lid
•	Calphalon One Infused Anodized 8-1/2-Quart Dutch Oven with Stainless Steel Lid
•	Calphalon Commercial Hard-Anodized 12-Inch Everyday Pan with Lid
•	Calphalon Commercial Hard-Anodized 2-1/2-Quart Shallow Saucepan with Lid
•	Calphalon Commercial Hard Anodized 12-Quart Stockpot with Lid

Editorial Reviews:

Product Description
This exciting hybrid combines qualities of both traditional metal and non-stick cooking surfaces. Now not only can you brown, sear, and reduce sauces as the recipe intended, but you can also breathe a sigh of relief as you won't have a battle removing food and stains from the pan following use. How did this happen you ask? CALPHALON ONE INFUSED ANODIZED is manufactured with a revolutionary anodization process. Both interior and exterior surfaces are infused with an advanced release polymer which actually penetrates below the surface of the metal, into its very pores, offering superb durability and versatility. The intrinsic properties of aluminum ensure fast and even heating, as you've come to expect from Calphalon. Two loop handles allow this pan to transition easily from stovetop to oven. A lid offers the versatility of moist cooking while low sides facilitate browning. A very useful pan indeed!

Customer Reviews: Read 10 more reviews...

5 out of 5 stars

Calphalon One Infused Anodized 7-Quart Sauteuse with Lid April 24, 2008
We have tried many high-end cooking utensils and have decided you can't beat the Caphalon anodized. It's indestructable and very near non-stick if used properly (don't overheat). The 7 quart pan is great for large preparations.

2 out of 5 stars

OK for sauteeing and sweating, no good for frying April 21, 2008
Even after complaining to the manufacturer, getting additional cooking tips, and following them carefully, I was still unable to fry potatoes in the Calphalon Infused Anodized Sauteuse. The potatoes stuck horribly, making it effectively impossible to continue cooking them. Had to transfer to my old, scratched teflon pan, which did pretty well. The terms of the warranty do not allow for returning the item if you're dissatisfied, only for replacing items which are defective by Calphalon's standards, so I'm out $100. Well, this item is not a total loss because it is good for making sauces, but don't try frying in it.

5 out of 5 stars

Just what I was looking for. February 15, 2008
1 out of 1 found this review helpful

I am Greek and most Greek food is braised. I have a 30 year old son at home who eats massive quantities of food. When I cook I always make large amounts so we can have leftovers. This pan is just what I have been looking for. It is big enough to make large braised quantities, it doesn't have that long cumbersome handle that skillets have,it doesn't weigh a ton, and it can go in the oven beautifully. I have found it woderful for browning, but you have to wait until the meat is browned well before you can turn it. As far as cleaning is concerned, if you follow the instructions and let it soak for 10 minutes it cleans easily.

5 out of 5 stars

Good Product December 1, 2007
I do a lot of big recipes for freezing and this pan is great for things like swissed steak, and pan roasting large quantities of meat pieces (chops, chicken breasts etc.)The lid is tight fitting and there is no warping due to oven heat. Large bottom area makes it difficult to brown evenly, but that is normal with this large a pan. Overall, I highly recommend this Sauteuse

4 out of 5 stars

Tips on searing meat in this pan without sticking November 7, 2007
14 out of 14 found this review helpful

Allow meat to come to room temperature. This is very important. If you add cold meat to a hot pan you risk not only warping your pan, but your pan and fat will immediately lower in temperature, ruining your chances to properly sear.

Next, heat the pan fully on med heat before adding any fat, then allow the added fat to heat up as well before adding the meat (or any other food). Also, don't crowd the pan! Leaving space between each piece of meat allows steam to evaporate, helps keep the temperature of the pan steady, and assists in even cooking.

Once you add the meat to the pan do not be tempted to move it around! In order to sear properly, meat needs to form a crust. If you lift the meat before this seared crust is formed, the escaping juices will "wet" the bottom of the meat and you will lose the ability to sear it after that.

So, when to turn the meat? The meat will actually tell you when it is time to be turned. After the meat forms a crust and the internal temperature starts to heat up, natural juices will begin to release and will aid in separating the seared crust from the pan. You should be able to see signs of these juices start to pool on the side of the meat that hasn't yet been turned over. Grasp the meat from each side using tongs (don't pierce it with a fork) and move it back and forth a bit. You should feel it loosening. If so, it's time to flip it over. In order to successfully develop that prized, sweet crust, browning must be done slowly - not quickly. If you are patient, this method will yield great results.

If you are cooking a large cut of meat; such as a pork tenderloin, roast beef or chicken parts; you can put the pan directly in a pre-heated oven once the pieces have been seared on both sides. Oven temperature will vary, depending on the length of cooking time remaining, but a pork tenderloin will finish nicely in a 400 deg.F oven in about 15 minutes.

An important thing to remember in order not to warp your pan is to make sure your deglazing liquids (stock, wine, water) are at room temperature or warmer, if possible. Once you take the pan out of the hot oven, put it right back on the stove top and then remove the meat to a platter to rest. Add your deglazing liquid and allow it to come to a simmer to low boil on med-high heat, stirring up the browned bits of seared meat. Allow the liquid to reduce significantly for best flavor. Slice meat and serve with reduced glaze. Personally I don't strain the glaze because we enjoy the seared bits, but do strain it if you are going for a smoother glaze.

Finally: DO NOT PUT PAN IN WATER WHILE HOT!!! ALLOW TO FULLY COOL BEFORE CLEANING!!!

I hope this helps some people enjoy this product better. This has always worked for me. Happy Holidays!

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