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Calphalon Commercial Hard-Anodized 4-Quart Chef's Pan with Lid | 
 enlarge | Brand: Calphalon
Temporarily Out of Stock...
But Amazon Should Have It
Rating:  5 reviews
Shipping Weight (lbs): 5.8
Dimensions (in): 20.8 x 10.9 x 6.9
Model: D141
UPC: 016853016426
EAN: 0016853016426
ASIN: B00004SY78
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| Features:
| • | Deep, slope-sided pan for braising, stir-frying, stewing | | • | Anodized for hardness and stick resistance | | • | Riveted, cast-stainless-steel handles oven-safe and stay cooler on stovetop | | • | Hand wash with mild detergent and scour with plastic or nylon scrubber | | • | Lifetime warranty against defects |
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| Accessories:
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| Editorial Reviews:
Amazon.com Review
Chef's pans have high, rounded sides, giving them greater capacity than saucepans with the same size bottom and exposing more liquid surface for rapid sauce reduction. This pan is ideal for braising meats and can go into the oven after browning takes place on the stovetop. Its rounded sides facilitate the traditional C-shaped flipping motion, making a chef's pan ideal for sautéing vegetables or browning pieces of meat or poultry. Its handle has a hole for hanging on hook or peg, and a loop handle provides two-handed lifting. Though not nonstick like some Calphalon cookware, the pan is anodized for stick-resistance as well as hardness. Metal utensils won't harm the surface. For that no-nonsense, professional-kitchen look, Calphalon's Commercial Hard-Anodized cookware wears a matte finish. Contoured, textured, cast-stainless-steel handles resist heating and are triple-riveted for durability and balance. Made of heavy-gauge aluminum, pans cook without hot spots or warping. --Fred Brack
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| Customer Reviews:
 Not bad but not great November 11, 2006
gruntermen (Minneapolis, MN)
Next to my cast iron skillet, this is probably the piece of cookware that I use the most in my kitchen. It has been used at least every other day (if not more often) for the past three years. The heat distribution and browning capabilities of the pan are great, however in retrospect I would have purchased a similar pan with a stainless steel exterior and interior.
I received this pan as part of a set which included some stainless steel utensils also made by calphalon. After three years of using these utensils with the pan, the cooking surface of the pan has developed a number of pits and small silvery scratches. They don't seem to affect the functionality of the pan but they are aesthetically unappealing. More importantly, with the type of cooking I do, the pan is a nightmare to keep clean. When hand washed with ordinary dish soap and a dish brush, the matte finish will quickly become shiny with residual grease. Once this happens, food begins to stick to the surface and does not release completely. To completely clean the surface of the pan, calphalon recommends using a scotch-brite pad and a powdered cleanser such as comet. This works but it requires a lot of elbow grease. At this point I have given up trying to keep the exterior of the pan completely grease free and only worry about the cooking surfaces.
 This pan makes cooking a breeze! April 21, 2003
Paul Allen Robichaux (Lafayette, Louisiana, United States)
2 out of 2 found this review helpful
This pan is incredible -- it is always the one I reach for when I'm trying to decide WHAT and HOW I'm going to make dinner. It distributes the heat evenly and smoothly, even on my cranky stove. I've boiled, baked, braised, fried and done anything else you can imagine in this pan. It is very easy to clean BUT MAKE SURE YOU NEVER PUT IT IN THE DISHWASHER. It will ruin the anodized coating and void the warranty. It must be hand-washed. I've had another Calphalon product which was accidentally put in the dishwasher and the finish hasn't been the same. But don't worry -- this pan is NOT a problem to hand wash; the finish lets food come right up. A must buy!
Absolutely the BEST pan on the planet! January 16, 2003
2 out of 2 found this review helpful
This pan is by far the most useful and versatile I have ever had. You can cook rice in it and it does not stick. I have many pieces of Calphalon, both Commercial hard-anodized and Professional nonstick~ and this pan gets the most use and admiration. I have two of these, and many times I have wished I had just one more! The 4 quart capacity is a must. It is roomy enough to cook an entire package of spaghetti noodles without boiling over. If I could only have 1 pan- this would be the one.
Calphalon Commercial Hard Anodized 4-Quart Chef's Pan November 27, 2001
Michelle (Springfield, VA United States)
2 out of 2 found this review helpful
I received this pan as a gift in 2000. I find it to be one of the most useful pans I have. I have an entire set of Calphalon pans and love the way they heat/cook evenly. I would compare them to an iron skillet, except Calphalon is easier to clean.
This is a great pan. November 11, 2000
3 out of 3 found this review helpful
I've loved this pan, along with my other Calphalon pans. It's a great size for almost anything--small soup recipes, vegetables, stir-fry, etc.--I use my bigger 6 1/2 qt pan for bigger recipes, but this has been valuable for the smaller recipes and side dishes. I love these pans because the food cooks more evenly and doesn't burn and stick to them as with my regular old pans that I got when I was married. I almost never use those "other" pans if I can help it!
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