Calphalon Commercial Hard-Anodized 2-1/2-Quart Shallow Saucepan with Lid

Follow-up: I now own three of these beauties. They are absolutely fabulous! This saucepan is my first choice for whatever I'm cooking. They stay looking beautiful if cared for adequately. And the price just can't be beat! Best rice pan I've ever used. With other pans I always seem to get that "rice bottom" look, where even after the pan is cleaned you can still see the impressions of the rice, and I feared the same problem with this pan. With a little scrubbing with a Dobie pad (which is recommended by Calphalon) the pan looked just like I'd taken it out of the box! This is a great introduction to Calphalon if you're not sure about investing in more of the line. Care for it as recommended and I can't imagine you'd be disappointed!


Try it to see the difference   April 10, 2001
 50 out of 55 found this review helpful

Since Calaphon almost never makes significant discounts on their higher end lines, this saucepan is a great deal. As one of the other reviewers mentions, it is a great purchase for you to experiment with difference between high quality and average cookware.

The calaphon collector's edition is the same as the commerical hard anodized line. It has a heavy gauge bottom that provide nice even heating. It has a high grade Hard Anodized (not non stick) surface which will withstand the use of metal utensils and last for years. It is does not have the low conductivity handles, so you will have to use a mitt to shake the pan if it has been on the stove for several minutes.

I have seen some reviews that criticize the use of non stick surfaces (which is really a layer of paint) versus hard anodized (which is only "stick resistant"). Non stick cookware will not last a lifetime - more like 5-10 years if you use nylon utensils. Once the surface flakes you should throw the pan out.

Hard anodized is a different type of treatment altogether. It does not stick or burn like regular steel pans but it is not an oil free surface either. You can use metal utensils without damaging the cooking properties of the surface and they will last a lifetime. Professional quality, hard anodized pan are usually priced at 2-3 times the price of a good quality non stick set.


Another great Calphalon pot!   January 11, 2004
 19 out of 19 found this review helpful

I used this Calphalon pot quite a lot, for an assortment of uses. Most often I use it for boiling pasta, making spaghetti sauce and making rice in. As with all the Calphalon pots and pans, this is a high quality pot made aluminum with a hard-anodized surface which makes it stick resistant (though it is NOT non-stick). Supposedly metal utensils will not harm the surface, but I always use Calphalon nylon utensils anyways - better safe than sorry!

Because of the material its made of, you are not supposed to stick this pot in the dishwasher. I usually rinse it out, soak it in water for 20 minutes, then clean it with a soft sponge. I have heard of people having difficulties rubbing the anodized surface off when using rougher cleaning tools (scotch-brite, etc), so I try to use the softest materials when possible.

One of the best features of Calphalon cookware is the lifetime warranty. I have never had to use it, but it's nice to know its there should any of my pots and pans go bad. One thing to keep in mind - putting these pots and pans in the dishwasher will void the warranty!


Good News!   September 17, 2004
 19 out of 19 found this review helpful

Ah, it's hard to believe my life has come to this: writing an online review for a pan. Still, I can't resist. There is some kindness (deep in my soul) that prompts me to share good news with my fellow consumers. This pan is good news.

Forget about the name Calphalon gave this pan. (Who in the world needs a "shallow saucepan?" If a saucepan of standard height is too tall for you, you really need a bigger kitchen.) The good news: this pan doubles as a small saute pan.

Cooking just one or two pork chops or chicken breasts? Reach for this pan instead of your 3-quart or 5-quart saute pans and use less oil, create less mess, and have less to clean.


Excellent pan... whatever the country of origin   November 8, 2004
 17 out of 17 found this review helpful

I've had this pan for a month and I'm very happy with it... it was my first Calphalon purchase and definately not the last, I have been hunting for bargains here at amazon since then because the prices seem to go up and down quite frequently. This pan has the thickest walls of all my Calphalon pots and pans, it's made in Toledo, as a matter of fact I believe that all Hard-Anodized items from this line are made here in the US and all the non-sticks are made in China (at least all of mine are). Unfortunately as this line is being discontinued this pan is one of the very few items available here at amazon or elsewhere so get yours... you'll love it if you just follow the use and care directions carefully (preheat, scrub, etc...)

UPDATE: I recently ordered another of this pans because I loved the first one. That one is made in Ohio, the second one I just received is made in China and let me tell you how I find them to be different:
The chinese one is just a little lighter and its walls are about 1 milimeter thinner than the one made in the US.
The anodizing is different: The chinese one is a darker gray in color and it feels somewhat smoother to the touch than the Toledo one.
Perhaps if I knew I would be getting a chinese item and after reading all the negative reviews about the Calphalon items of chinese manufacture, I wouldn't have ordered the second pan but after comparing both I feel that both are good and serve their purpose equally well. In my opinion the differences are only in appearance but not in functionality.