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Calphalon One Infused Anodized 5-Quart Saut� Pan with Lid

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Brand: Calphalon
Category: Kitchen

List Price: ~~$250.00~~
Buy New: $249.95
You Save: $0.05

New (4) from $249.95

Avg. Customer Rating: 3.5 out of 5 stars

5 reviews
Sales Rank: 126909

Color: charcoal gray
Shipping Weight (lbs): 8.4
Dimensions (in): 26.7 x 16.6 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: DR5005
Model: DR5005
UPC: 016853007424
EAN: 0016853007424
ASIN: B000162M9U

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

Features:

•	5-quart saute 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 12-by-2-5/8 inches; lifetime warranty

Accessories:

•	Calphalon One Infused Anodized 12-Inch Fry Pan
•	Calphalon DR1121 One Infused Anodized Infused Double Burner Grill 20x13-in.
•	Calphalon One Infused Anodized 11-Inch Chef's Skillet with Lid
•	Calphalon One Infused Anodized 4-1/2-Quart Saucepan with Lid
•	Calphalon One Infused Anodized 11-by-21-Inch Rectangular Grill Pan

Similar Items:

•	Calphalon One Infused Anodized 12-Inch Fry Pan
•	Calphalon One Infused Anodized 2-1/2-Quart Saucepan with Lid
•	Calphalon One Infused Anodized 1-1/2-Quart Saucepan with Lid
•	Calphalon One Infused Anodized 7-Quart Sauteuse with Lid
•	Calphalon One Infused Anodized 8-1/2-Quart Dutch Oven with Stainless Steel 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. You can most definitely cook an entire meal in this large saute pan! It's low sides are ideal for browning foods, though with the use of the cover you can also simmer or poach as the recipe dictates.

Customer Reviews:

5 out of 5 stars

Calphalon One is fabulous November 8, 2005
6 out of 6 found this review helpful

I have this 5qt saute pan and when I first got it I was a little frustrated that it wasn't non-stick. THEN I figured out that it isn't supposed to be!!! In order to nicely brown meats, and have little crumbly things to make great sauce, it has to stick a little bit.

This pan is very big and can get heavy - I frequently cook for lots of people, so it's what I need, but you might want to feel it in person.

By the way - this price stinks. It is $235 on the Williams-Sonoma site!

1 out of 5 stars

pricing error September 15, 2005
1 out of 13 found this review helpful

this item is priced wrong It is not in line with the other Calphalon items

5 out of 5 stars

Improvement over Tri-Ply pans December 6, 2004
12 out of 12 found this review helpful

I purchased the 10 pc tri-ply set before Calphalon One existed. This set does not come with a 12" pan - which is referred to as "large" in recipes.

The cooking properties of Calphalon One are similar to stainless steel. If you treat the pan with that in mind, you will enjoy this pan for years to come. It is not a traditional "non stick" pan.

Think of this surface as stainless steel with easy cleanup. A 30 minute soak and anything left on the pan comes off very easily. If any marks remain a quick rub with bar keepers friend will clean it.

With a tri-ply pan you need to turn the temperature down one setting since they are very heat efficient. i.e. if you need to cook at "medium-high", set your burner to "medium". A Calphon One pan you would set to "medium-high".

Stainless steel and this material are designed to produce "fond". The brown bits that stick to the pan and improve flavour of your dish. Non stick pans will not do this.

Like stainless pans you can use metal utensils with this surface.

The 12" lid fits other Calphalon 12" pans.

This pan has a large cooking area and can be used in the oven. Heavy weight, even heat distribution, high quality pan with a comfortable handle.

5 out of 5 stars

THE BEST INVENTION YET March 25, 2004
23 out of 23 found this review helpful

The previous reviewer is totally wrong. This is the best invention in cookware yet. I am a professional chef. These are too expensive to use in a professional kitchen, but perfect for home use. They are REALLY non-stick and stick pans. Their design is to give you the searing/browning/carmelization needed and wanted to give you the best tasting meats and vegetables. The "stuck-on Fond or bits" on the bottom of the pan as then used to make your sauce for the food you just cooked in the pan.

If you try to remove or move the food to soon, yes it will stick and will rip or tear your food item. Also the pan must be hot enough. and if you add very cold food to a hot pan, and try to move it to soon, it will stick and rip.

Plain non-stick pans WILL NOT give you the browning effect you are looking for when cooking meats, chickens, fish, and vegetables.

Trust me, the other reviewer must not know to use these pans properly. Clean up is a snap.

I have almost the complete set of Calphalon One pans at home and I DO NOT WORK for the company.

Expensive, YES, worth every penny, YES. You get what you pay for. Taken care of these pans will last for many many many years.
Buy cheap pans, and you will be throwing them out, a waste of money.

2 out of 5 stars non-stick is a flexible term February 16, 2004
7 out of 13 found this review helpful

The coating is strong, but textured, and not non-stick. These pans are designed to sear meat, or to cook sauces.

High-heat on soft foods will definitely cook the food onto the pan. Granted, splashes on the sides, and small spots do clean up easily, but things that burn or encrust on the bottom are tough to remove.

Luckily, the coating is very durable and scrubby-pads and metal spatulas can be used on them.

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