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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 (3) from $99.99

Avg. Customer Rating: 4.0 out of 5 stars

17 reviews
Sales Rank: 20591

Color: charcoal gray
Shipping Weight (lbs): 9.7
Dimensions (in): 19.5 x 17.3 x 4.8

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

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

Customer Reviews:

Showing reviews 6-10 of 17

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1 2 3 4

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
16 out of 17 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!

5 out of 5 stars

Simply The Best! July 29, 2007
It is refreshing, in a world that continually bombards us with breathless claims of excellence, to encounter a product that actually lives up to, and indeed exceeds, the claims made for it. Whether you are a culinary neophyte or hopelessly in thrall to Car�me and Escoffier, you will delight in the simple pleasure of using a world-class, no-compromises tool. Be certain you like this sauteuse before you buy it, for it will be with you for life. And do not be surprised if your children cast a covetous eye in its direction now and again!

4 out of 5 stars

Great Roasting Pan July 4, 2007
1 out of 1 found this review helpful

When I bought this pan I tried using it on the stovetop, and quickly warped it. It's just too big to heat evenly--on my stove, at least. When I tried using it in the oven, though, it was a whole other story. This is a great pan for roasting vegetables. It's big enough to hold everything I want to cook, browns beautifully, and cleans up very easily. I love the surface. It has become my favorite pan to use in the oven.

4 out of 5 stars

Use appropriately May 16, 2007
4 out of 4 found this review helpful

These pans are for browning, developing fond and deglazing. For that, there isn't a better product. If you try to use it as a non-stick, you will have poor results as you are using the wrong tool.

Cleaning tip: Get one of those small, hard plastic scraping tools at BB&B. While not non-stick, the finish on these pans is virtually indestructible and 100 times easier to clean than stainless.

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