| I recently purchased this pan and have used it on several occasions, and each time the casserole has proven an invaluable buy. It's great for stews, braised dishes (like lamb shanks or osso bucco) and even plain ol' pasta. Cleaning up hasn't been much of a hassle, either, despite what some folks say about the difficulty of keeping Calphalon Hard Anodized stuff clean. It's a great multi-purpose pan...a bit on the expensive side, but a tremendous investment for the home cook. |
| Calphalon's new Commercial Hard-Anodized line of cookware is great! I love the stainless steel handles which, unlike the cast aluminum handles of their regular hard-anodized line, stay much cooler to the touch. Also the lids on this line of cookware are domed, which create a tighter seal that reduces evaporation, so you don't have to add liquid during cooking. The handle on the lid is also stainless steel, and the shape has been redesigned to allow for easier lifting. These pans can also be used in the oven. The Commercial Hard-Anodized 7-Quart Chef's Casserole with Lid is perfect for making a large batch of split pea, lentil, or chicken soup; Irish stew; and Coq au Vin. It's easy to braise your meat first at a medium-high heat, and then add broth or stock when you turn the heat down to a simmer. For a tomato-based pasta sauce or anything acidic, I still like to use my Le Creuset pots and pans. Also, I don't put any of the Calphalon pots or pans in the dishwasher. |
