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Backed by a lifetime warranty, Calphalon's Commercial Hard-Anodized Cookware is made to professional standards, offering the home chef unsurpassed cooking performance, superior construction and lasting durability. The 2.5-Qt. Shallow Saucepan with Lid is designed for making and reducing sauces, roux and for heating soup or, boiling eggs. The thick bottom and sides absorb heat evenly and help protect delicate sauces from overheating. The wider, shallower design allows liquid and moisture to evaporate more quickly, so your reductions and sauces are ready sooner.Each piece in the Commercial Hard-Anodized line is made of a heavy-gauge aluminum, all-metal construction with the advanced technology of the Cool V stainless handles. The aluminum construction provides superior cooking performance by distributing the heat evenly so there are no hot spots as you cook. And because it's made entirely of metal, each pan can be used in the oven and under the broiler. The hard-anodizing seals the cooking surface, making it stick-resistant and non-reactive to the foods being cooked. The Cool V handles are designed to stay cool on the stovetop, and are balanced with such precision that the pans feel lighter when you pick them up.
This straight-sided 2-1/2-quart pan can be used for sauces and, covered with its flat lid, for stews and casseroles. Shallow (3 inches) in relation to its capacity and diameter (8-3/8 inches), this pan, unlike conventionally proportioned saucepans, exposes lots of surface and is therefore ideal for reducing sauces or even stocks and broths. Though it's not nonstick, like some Calphalon cookware, the matte-finish pan is anodized for stick-resistance as well as hardness. Metal utensils won't harm the surface. The contoured, textured handle is cast stainless steel and resists heating on the stovetop; it's also triple-riveted for durability and balance. Made of heavy-gauge aluminum, the pan cooks without hot spots or warping and carries a lifetime warranty against defects. --Fred Brack

Technical Details

-Straight-sided pan ideal for sauces; use also for stews and casseroles
-Heavy aluminum with thick bottom to heat evenly, quickly
-Anodized for hardness and stick-resistance
-Riveted, oven-safe handle is cast stainless steel, resists heat on stovetop
-Hand wash with mild detergent; made in China
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 "Calphlon Saucepan" 2010-03-08
By Ed Oakley (Dallas, Texas)
See my review of the Calphalon Stockpot. THe same goes for this product. This is made in China and not the same wieght and quality of the Calphalon made years ago in the USA.


 "calphalon Pan" 2010-03-08
By Eugenia Newman (Alva,Fl)
I Love this pan,its a 21/2 quart pan and just the right size to use.Cleans very easy and is durable.I have other calphalon pans and thet are all great.Will never buy a different type of pan again.Very happy with this pan.Great price too.Calphalon Commercial Hard-Anodized 2-1/2-Quart Shallow Saucepan with Lid


 "Very pleased with quality of this sauce pan and lid." 2010-03-08
By Lovely Linda Jay (KS, US)
I was pleasantly surprised at the weight of this pan. It is a perfect size for my needs and cleans very easily. My only objections to it is that it is not recommended to use cooking spray in them and it is not to be washed in a dishwasher.


 "The coating is not good at ALL" 2010-02-25
By H. Hsieh
After I read the reviews here, I brought one a month ago from Amazon.

As my habit to prepare cooking ware, I boiled water with 80% full & water+ 1 T of cooking oil for about an hour each time trying to get ride most of chemical residual.

The 1st time I used the pot for cooking, the food stick on the bottom of the pot! I was so SURPRISED to see such a nice pot with this low quality! Disappointed!



 "Worth the sale price" 2010-02-21
By Frederick Bradley (Ontario, Canada)
This is one of the Chinese made pots and it's not up to the Calphalon standard. The surface preparation of the interior is rougher than a US made pan, so much so that you can feel it when cleaning. That having been said it's still a decent pot and well worth the $30 sale price.


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