Calphalon One Infused Anodized 7-Quart Sauteuse with Lid

An Excellent Pan
Years ago, when I worked in restaurant kitchens I used Calphalon cookware so I was familiar with the brand.

Now that I can afford to purchase Calphalon for use at home and have cheaper aging pots and pans that need to be replaced I decided to start my collection with this pan. It was an excellent purchase. Considering it's large size I didn't have any problem getting it to heat evenly and having the ability to move the pan directly from the cooktop to the oven is perfect for dishes that require both searing and roasting. It's size could be daunting to an inexperienced cook but I find it excellent for doing large batches of meat sauce, especially since it has a heavy steel lid which makes it perfect for a slow simmer.

Overall, an excellent pan and completely worth the expense! I'm so pleased that I plan on eventually purchasing the 8-piece Calphalon One set.

Tips on searing meat in this pan without sticking
Allow meat to come to room temperature. This is very important. If you add cold meat to a hot pan you risk not only warping your pan, but your pan and fat will immediately lower in temperature, ruining your chances to properly sear.

Next, heat the pan fully on med heat before adding any fat, then allow the added fat to heat up as well before adding the meat (or any other food). Also, don't crowd the pan! Leaving space between each piece of meat allows steam to evaporate, helps keep the temperature of the pan steady, and assists in even cooking.

Once you add the meat to the pan do not be tempted to move it around! In order to sear properly, meat needs to form a crust. If you lift the meat before this seared crust is formed, the escaping juices will "wet" the bottom of the meat and you will lose the ability to sear it after that.

So, when to turn the meat? The meat will actually tell you when it is time to be turned. After the meat forms a crust and the...

The best pan I've ever owned!
It is quite versatile and big enough to cook just about anything, both on the stovetop or in the oven, because it can also be used as a dutch oven. It cooks so evenly and you never have to worry about scratching it. Well worth the money, it will last a lifetime.

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