Comments on: Calphalon Commercial Hard-Anodized 2-1/2-Quart Shallow Saucepan with Lid http://www.bargainrestaurantsupplies.com/2010/02/17/restaurant-equipment/calphalon-commercial-hard-anodized-2-12-quart-shallow-saucepan-with-lid/ Find bargain restaurant supplies and equipment for sale Sun, 23 Jan 2011 20:16:28 +0000 hourly 1 http://wordpress.org/?v=3.3.1 By: pot head http://www.bargainrestaurantsupplies.com/2010/02/17/restaurant-equipment/calphalon-commercial-hard-anodized-2-12-quart-shallow-saucepan-with-lid/comment-page-1/#comment-703 pot head Wed, 17 Feb 2010 21:10:48 +0000 http://www.bargainrestaurantsupplies.com/2010/02/17/restaurant-equipment/calphalon-commercial-hard-anodized-2-12-quart-shallow-saucepan-with-lid/#comment-703 This pot is insanely good for the price. If you don't buy it, you are an idiot. Rating: 5 / 5 This pot is insanely good for the price. If you don’t buy it, you are an idiot.
Rating: 5 / 5

]]> By: Anonymous http://www.bargainrestaurantsupplies.com/2010/02/17/restaurant-equipment/calphalon-commercial-hard-anodized-2-12-quart-shallow-saucepan-with-lid/comment-page-1/#comment-702 Anonymous Wed, 17 Feb 2010 18:39:49 +0000 http://www.bargainrestaurantsupplies.com/2010/02/17/restaurant-equipment/calphalon-commercial-hard-anodized-2-12-quart-shallow-saucepan-with-lid/#comment-702 I'm disappointed in the whole line of Calphalon products. <br>1) They are much more difficult to clean as other non-stick products I've used. Even traditional stainless-steel is easier to clean because you can throw Brillo at it.<br>2) The handles on them get very hot, and aren't really useful because of that. <br>3) food sticks to them much more than it does on cheap department store non-stick cookware. <p>They are good at being heavy... foods do cook evenly.<p>My recommendation is to skip this and track down the Pampered Chef professional line, (not sure what the price comparison is, but they are much better) or get cheaper non-stick no-brand stuff that will be easier to clean and that food won't stick to. Rating: 2 / 5 I’m disappointed in the whole line of Calphalon products.
1) They are much more difficult to clean as other non-stick products I’ve used. Even traditional stainless-steel is easier to clean because you can throw Brillo at it.
2) The handles on them get very hot, and aren’t really useful because of that.
3) food sticks to them much more than it does on cheap department store non-stick cookware.

They are good at being heavy… foods do cook evenly.

My recommendation is to skip this and track down the Pampered Chef professional line, (not sure what the price comparison is, but they are much better) or get cheaper non-stick no-brand stuff that will be easier to clean and that food won’t stick to.
Rating: 2 / 5

]]> By: Anonymous http://www.bargainrestaurantsupplies.com/2010/02/17/restaurant-equipment/calphalon-commercial-hard-anodized-2-12-quart-shallow-saucepan-with-lid/comment-page-1/#comment-701 Anonymous Wed, 17 Feb 2010 15:43:41 +0000 http://www.bargainrestaurantsupplies.com/2010/02/17/restaurant-equipment/calphalon-commercial-hard-anodized-2-12-quart-shallow-saucepan-with-lid/#comment-701 I've used their products for years, and do not find<br>them as good as they are claimed to be. Rating: 3 / 5 I’ve used their products for years, and do not find
them as good as they are claimed to be.
Rating: 3 / 5

]]> By: Anonymous http://www.bargainrestaurantsupplies.com/2010/02/17/restaurant-equipment/calphalon-commercial-hard-anodized-2-12-quart-shallow-saucepan-with-lid/comment-page-1/#comment-700 Anonymous Wed, 17 Feb 2010 12:49:29 +0000 http://www.bargainrestaurantsupplies.com/2010/02/17/restaurant-equipment/calphalon-commercial-hard-anodized-2-12-quart-shallow-saucepan-with-lid/#comment-700 This pan with cover is just the perfect size and shape when you're preparing any of the following for a small mob: caponata, chili, chinese cabbage or other leafy vegetable whose volume decreases with cooking, as well as for sauces. Its depth and shape are perfect for these items, all of which require the preparation of a roux and/or the sauteing of garlic, onions and spices in oil before adding the primary and more volumionous ingredients. There is no splash from the initial procedure, and no need to change pans for the second. Why unrated? I haven't tried it yet, so can't rate its qualities of evenness of heating nor non-stick-ness. And it's probably just as good for things that don't begin with "c." Rating: 3 / 5 This pan with cover is just the perfect size and shape when you’re preparing any of the following for a small mob: caponata, chili, chinese cabbage or other leafy vegetable whose volume decreases with cooking, as well as for sauces. Its depth and shape are perfect for these items, all of which require the preparation of a roux and/or the sauteing of garlic, onions and spices in oil before adding the primary and more volumionous ingredients. There is no splash from the initial procedure, and no need to change pans for the second. Why unrated? I haven’t tried it yet, so can’t rate its qualities of evenness of heating nor non-stick-ness. And it’s probably just as good for things that don’t begin with “c.”
Rating: 3 / 5

]]> By: J. Lyddon http://www.bargainrestaurantsupplies.com/2010/02/17/restaurant-equipment/calphalon-commercial-hard-anodized-2-12-quart-shallow-saucepan-with-lid/comment-page-1/#comment-699 J. Lyddon Wed, 17 Feb 2010 11:36:01 +0000 http://www.bargainrestaurantsupplies.com/2010/02/17/restaurant-equipment/calphalon-commercial-hard-anodized-2-12-quart-shallow-saucepan-with-lid/#comment-699 Read the description very carefully... <br /> <br />It is not non-stick... <br /> <br />Some products ARE and some ARE NOT... <br /> <br />Surprised to find out the hard way. Rating: 2 / 5 Read the description very carefully…

It is not non-stick…

Some products ARE and some ARE NOT…

Surprised to find out the hard way.
Rating: 2 / 5

]]>