Binding: Kitchen Brand: Calphalon EAN: 0016853019298 Feature: Heavy gauge, highly conductive anodized aluminum alloy with interior non-stick layer for easier food release and cleaning Is Fragile: 1 Label: Calphalon Manufacturer: Calphalon Number Of Items: 1 Publisher: Calphalon Studio: Calphalon
Features
Heavy gauge, highly conductive anodized aluminum alloy with interior non-stick layer for easier food release and cleaning Cast stainless steel "stay cool" handles Perfect for standard electric and gas stoves. Oven safe to 450 Degrees F. Hand wash. Do not use metal utensils when cooking or steel wool for cleaning. Lifetime Warranty
With stovetop to oven capabilities the sky's the limit as to what you could cook up in Calphalon. Stews, soups and hearty casseroles will benefit from hard anodized aluminum's famous even heating properties. And no matter how messy the cooking gets, clean up is not a problem.
Spotlight customer reviews:
Customer Rating: Summary: Essential Addition to a Calphalon Collection Comment: The Calphalon Commercial (not Professional) Nonstick pots and pans are wonderful. Their exteriors are a heavyweight anodized aluminum, and their interiors have a durable nonstick coating. The 7-quart casserole pan with lid is an essential addition to a Calphalon starter set because it is so versatile. You can use it to cook large recipes of homemade soups, stews, and casseroles. These pots can go from stovetop to table to refrigerator to freezer (although I rarely use them for freezer storage--I prefer plastic containers or ziplock bags.) I find they work well on both electric and gas ranges, too. The nonstick coating makes clean-up a breeze, but you must remember to always use plastic kitchen utensils and serving spoons with these pots. Calphalon makes many plastic kitchen utensils which are quite nice, or you can use wooden cooking spoons, too. I wash all my Calphalon pots and pans by hand and never put them in the dishwasher. I like the Calphalon Commercial nonstick coating because I can saute my mirepoix so easily, and use a bit less oil (either olive or grapeseed), and I can add Parmigiano Reggiano to my minestrone and not worry about the cheese sticking to the bottom of the pot.
