Lid Reviews

I bought this pan a couple weeks ago and I absolutely love it!! Was a little concerned at first that the 6-quart size might be too large, but am finding that it's just perfect for doing all kinds of things. . . .Have made breaded, baked pork chops; roast sausage & peppers, garden vegetable frittata, bacon and eggs... Is terrific for all kinds of things. Like the rest of the Calphalon Commercial nonstick line, the pan is heavy, well made, cooks evenly, and cleans up easily. I have been replacing all my old cookware with Calphalon for the past three years now, and I've yet to buy a piece that I've been disappointed with. The commercial nonstick especially is fantastic, and well worth the extra $. You really do get what you pay for with the Calphalon pans, this one especially. (Price is great by the way too! Is much higher at other sites I checked.)

This pan is great. It heats evenly, clean up is a breeze and it's a beautiful pan! One of the main reasons I bought this pan was the fact that there is no long handle (like a saute pan). I have an older stove and my burners are a lot closer together than newer stove tops. I'm always having to make sure I keep the handle inside (on the stove top) in case my two year old decides to grab the handle to see whats for dinner. This pan prevents that from happening. Calphalon Commercial Nonstick pans are the best nonstick pans I have ever used. I checked around at many other web sites before buying this and this is the best price I have seen plus Amazon has free shipping! Can't beat that!

After using this pan for a couple of months, it is single-handedly the best piece of cookware i've ever bought. It is a good size (enough to make paella, risotto for a large number of people) and it is extremely easy to clean. Made in the USA, it's a great deal!

I have the KitchenAid stainless steel saucier in good part because I was struck by its looks. But I like it even more now that I've used it. It heats very evenly; the rounded bottom makes whisking & stirring easy; and the shallow wide shape is great for reducing, which I appreciate because I don't think sauces are done till you can stand a spoon in them! Also, the all-metal construction means you can make a sauce, mix in the vegetables, then put it straight into the oven without hauling out a separate casserole. The handle stays reasonably cool on the stovetop, and the well-curved lip, handle, & lid all seem noticeably better-designed than comparable All-Clad. (Note that their glossy hard-anodized finish does not have the same curved lip as the stainless on all pieces.) The mirrored finish is almost too beautiful: seeing the first scratch is dismaying, but the stainless finish is easy to clean & the performance is more than worth it. The real beauty is in the use. It was my first premium-priced piece of cookware and I am now spoiling for an excuse to buy another piece for myself or a friend. Worth every dime.

I bought this saucier after a sugar sauce I was making in a cheaper pan turned to carbon. It does sauces wonderfully well, as I would expect from this Kitchenaid line. It heats evenly, is nicely balanced, and the rounded interior is perfect for a balloon wisk or wooden spoon.

If you're used to a copper saucier or a thinner pan, expect to throw a little extra heat on this one to keep it up to temperature. The pan also has more heat capacity than copper, so for a very delicate egg-based sauce I would still use a double boiler or a real french copper saucier, since taking the pan off heat doesn't immediately take it off boil.

For other stuff it's wonderful - the shape of the pan reduces stock beautifully, the heat capacity and distribution is comparable to my leCreuset soup pots (without the weight), and the Kitchenaid handles and lids are a joy to work with.

Oddly enough, I've also found that the shape is perfect for artichokes - two or three will nestle in the pan without falling over, and the deep-draw lid means you can put a scant inch of water in the pan and gently steam the chokes for a good 20 minutes without the pan going dry.

The blindingly polished convex lid also makes a good makeup or shaving mirror, for those last minute touch-ups before your dinner guests arrive. :-).

I initially received the cookware set as a gift from my spouse, and have been slowly adding pieces over time (only at rock-bottom sale prices, found by scrounging online). This amazingly-priced saucier rounds out my cookware nicely. Not only are the KitchenAid cookware beautiful and sturdy, their handles are marvelous - great leverage and length. The thick, flat, curved handles stay balanced in your hand, and don't tilt at inconvenient moments like other thin-handled pans do. They have an Old World feel to them, both in heft and looks, except this is stainless steel. This saucier will be perfect for sauce making and reduction, and braising of smaller pieces of meat, or even making vegetable stock. Once you get used to the heft of the saucier and maneuver it well with one hand, you won't want to go back to the lighter weight pans. You will probably find yourself using this saucier for practically everything, everyday.

This pan gets a real workout at our house. A bargain at twice the price!

I have this pan and it is the best and my favorite. I would like to purchase more for gifts.

I've had this piece for three years, and it still looks NEW! This is perfect for stews, chile, pot roasts, soups, sausage/potato/sauerkraut dinner, and a wonderful corned beef/cabbage/'tater/carrot meal. With the even-cooking-all round capabilities, you find each meal tasty and tender. So to save yourself time, dirty pots, easy cooking - I highly recommend this piece; you won't be sorry for the investment...gollleeee...the price is soooo *right*!!!

I love this pan. All my other cookware is Calphalon commercial hard-anodized. The only thing I have cooked on it that sticks bad is potatoes. I fried potatoes in this pan the first day I had it and they were great. Great price on Amazon.com too

I have owned many brands of pots and pans over the years and the Calphalon commercial nonstick are my FAVORITE. Foods cook quickly and brown evenly and clean-up is a breeze. HIGHLY reccommended!

This commercial nonstick stuff is the way to go. I won't buy anything else except I did buy a roasting pan that wasn't nonstick (for gravy). I honestly don't mind washing pans now. No problem!!! So, I just cook whatever I want with no worries!

Kiss that Teflon coated cookware good bye. Get yourself a Lodge cast iron Dutch oven for the kitchen and tell me this isn't the best cookware you have ever owned.

I have been using my 5 quart Dutch oven for about two years now and despite it's weight, my food turns out better, tastier and clean-up is a breeze. In addition, cast iron can last a lifetime unlike Teflon coated pots and pans which can and will flake and apparently if in your food, it is unhealthy.

This pot has been used on electrical and gas stoves and with almost identical results. The pot does not require special heat coils or other "technology" to evenly distribute heat, it's built in its structure, it's cast iron. In addition, it can easily go from stovetop to oven for casseroles and other such items. One or two less items to clean at the end of the meal.

I highly recommend cast iron and as time goes on all my Teflon pots and pans will be completely replaced by cast iron.

Sometimes old becomes new again and I foresee that people will look more towards cast iron as their everyday cookware that is relatively inexpensive compared to "professional" cookware currently on the market. You really can't beat something that will outlast even you if you give it tender loving care.

Like a fine old watch, cast iron cookware appeals to the senses in ways beyond it's practicality. It heats evenly, retains heat forever, allowing fine finishing touches in cooking to continue after being removed from the heat source and cleans like Teflon if seasoned properly. But unlike commercial, non-stick surfaces, each use with cast iron adds flavor, enhances it's non-stick surface and leaves the legacy of blackening the cast iron piece by degree, each use, a shade of the past. Functional anywhere, stove top, grill, oven, campfire, even plain charcol brickets, cast iron and any heat source provide an elegant and functional complete technology for cooking. If this review seems excessive, it is because I am a romantic by nature and feel cooking is spiritual labor. This cookware appeals to my sense of the past and future. My children have laid claim to individual pieces at my demise (although ownership of the Dutch oven still remains in question due to it's versatility)and transfer of ownership will be conditional upon agreement to pass these pieces on to their children. My favorite fry pan, belonged to my grandmother. If you cook for the purpose of filling your stomach, microwave, if you cook to re-create, try cast iron.

I own three pieces of cast iron cookware, and this item is one of them... and among my favorite cooking implements, period. Cast iron is not a quickie-cooking component (it takes time for the iron to heat, and it takes experience to gauge the iron's "perfect temperature" for sensitive dishes), but for dishes requiring steady, even heat and for cooks who require durable cookware with easy clean-up, cast iron CANNOT be beat!

This pot is going to last forever. Its care is easy: I scrub it with hot water only, and dry it with an old rag and apply a thin layer of vegetable oil while the iron is still hot... a year and a half later, it's still rust-free and delivering the reliable service I have come to expect and admire. No scratches interfere with its performance, as is the case with my allegedly-long-lasting Wearever nonstick cookware set (what a waste of money THAT was!). Heck, I even use my cast-iron skillet for CREPES, and that's saying something! Despite the pan's weight, it's an immeasurably better nonstick crepe-cooker than teflon. In fact, I use my cast iron cookware for everything from french fries to spaghetti sauce to eggs and bacon to french toast! It's a dependable griddle, skillet, grill, and pot, and it goes right from the stovetop and into the oven for maximum versatility.

I am an avid home-chef, and I can say without exception that my cast-iron cookware is the best kitchen investment I've ever made.

I just got this pot. If I only had two words to describe this pot they would be, large and conductive. This pot is great and brings a 3.5 gallons of chili to a boil in no time, even on my feable burners. Faster than my old two gallon pot. I couldn't bring myself to give it the full five stars however. I can't help but to question the way the handles are attached to the pot. Instead of being bolted on or made as part of the same peice as the pot as is common with most designs. These handles are saudered on, and it doesn't look like they are saudered on well. They are definetly a point of weekness. Although they seam sturdy now, I dredge to think that one day I'll spill some 2-4 gallons of chili all over my kitchen. But you aren't going to find anything better at this price. Besides even if the handles come off I'll keep using the pot. The rest of the pot looks to be constructed with top notch crasftsmanship.

Okay, I'll admit that I'm a bit biased towards Farberware in the first place, but with this pot they've done just about everything right. The aluminum slug sealed into the base makes for very even heating, which is important since it's wider than most burners. And it holds up to high heat well - I've been browning meat and making roux in mine for a few years now. The lid is snug enough without being a pain and the loop handles are nice - the smaller Classic series stock pots have the molded plastic ones instead. The only thing I'd change in the design of the pot is to use a brushed finish - I tend to prefer that over chrome because any chrome pot that I use very often ends up with a patina of scratches anyway, and I prefer that they all run in the same direction. But who's complaining? This pot performs where it counts - it heats quickly and evenly and has taken quite a beating over the years without so much as a ding.

I am not usually a fan of Farberware. But this Classic 16-Quart Stainless-Steel Stockpot is wonderful. I just LOVE it. I would recommend this product if you are in need of a stock pot.

If I could have only one piece of stove-top this would be it! It is the most versatile piece in my kitchen. Aside from it's assigned purpose of frying chicken -- this piece is great for beans, makes a great pot of rice (thanks to that heavy lid), and bakes a great cornbread too. It weighs just right for everyday use and cleans in a snap.

If you can only buy one piece of new cast-iron, make it this piece...

It's simply not possible to make real Southern Fried Chicken without a cast iron skillet. This Lodge chicken fryer is the perfect size and weight for making tender, juicy fried chicken at home - better than any faux Kentucky Colonel dreamed of!

I have a family of 5 and we use our fryer almost weekly. Works great for bacon to keep your stove top cleaner and anything else you want to cook.

I have had the pleasure of pretending i knew how to cook for my new husband until i purchased this whole set of cookware. well, know i think i am 'chef boyardee' this cookware is very durable, allows you to cook your foods thoroughly, and helps you if you want to do it the 'atkins' way! The price is somewhat outrageous, but well worth it, and you dont spend your time trying to clean up either. After purchasing this set, i would recommend a cast iron dutch oven to complete your kitchen!

I love this pan. I've just started to enjoy cooking and purchased this pan to help with recipes that I have to double and triple to feed my growing family. The size is perfect for us. Clean up is a breeze. Cooks very evenly. Works well with my glass cooktop. I will be buying more Analon in the future. Be aware however that it is NOT 5 quarts as stated. It is actually 4.75 which is not a huge difference but it is also not what it is advertised to be.

This is the Cadillac of Saute Pans. It's heavy, easy to wash, non-stick, heats evenly, and is big enough to cook paella for 6. Beware though, a friend bought the same one from her Gold Box and it arrived with the lid missing.

Yes, this pot has a solid feel. However, in design and manufacturing standards, it's not on par with All-Clad, or those Cuisinart and Caphalon products that are made in the USA.

The weight of this utensil (5 lbs empty, about 11 lbs when filled with 3 quarts of water) paired with the relatively short handle make it slightly awkward in some situations. For example, its size make it ideal for cooking pasta for one or two people, but in that case I would have preferred that the pot have a second ("helper") handle or at least a longer single handle.

As others have noted, both interior and exterior finish are brushed, rather than mirror finish, making it slightly more difficult to clean. However, I disagree that all other finishes look the same after several months. Mirror finishes remain so if a good quality paste copper cleaner is used.

On the plus side: The lid of this pot fits well, and the handle of the lid is convenient.

Overall, good value, but not 5 star quality.

I recently purchased this pan, and my kitchen is all the better for it. Its best feature is its weight, which keeps it from being tipped over even when it holds very light ingredients. The handle is also superb, staying cool even on a very hot burner over a long period of time, and being more than sturdy enough to handle the body's considerable weight no matter what it contains.
The price is also quite reasonable for a pan of this quality. (It was so good, in fact, that I had it shipped, indirectly, all the way to Japan so I could use it for cooking local dishes).
I certainly wouldn't hesitate to buy another product from the manufacturers.

We have a huge collection of Calphalon hard anodized, but when cooking tomato based dishes, they can discolor. Adding the copper with stainless interior makes it easier to clean up tomato sauce mess! I like the rounded bottom so my spoon can touch all the places with no "corner hiding". As always, the handle is what makes this Calphalon pan as well as the other commercial items stand out! I absolutely love the handle and it stays cool in all of my cooking... BUT remember if you use it in the oven it still gets HOT!!! The size is just right for small to medium families and we love it.

If your looking for a high quality wok, this is it. There is one draw back. No long handle for tossing food, and the two metal handles get extremely hot. But if you're a true stir fry enthusiast, you won't settle for a flat bottom wok, or a non stick wok. The great thing about this anodized wok is how it holds the heat. It seasoned fairly easily which was a concern for me since I was used to the old sytle steel woks. This 14" wok can take care of just about any dish. One problem with the steel woks is that when you steam a dish, there's a good chance the wok will rust, no problem with this one. Well worth the price.

Among the many Calphalon pieces in the kitchen, this is one of my favorite. Its versatility (size!) and efficiency in heating makes it indespensable in Asian cooking, which requires space and maintaining high heat; from steaming to stir frying. And the size! Its large enough to cater to cooking for a large dinner party, yet elegant enough for displaying your culinary prowess at dinner for two. The cooking qualities of the hard anodized surface are numerous, most importantly, even heating, non scratching, durability, and easy clean up. To top it off, the lid and ring are a bonus to set that is sure to be an important cooking utensil in my kitchen for years to come.

I've had many woks, the regular steel type that is high maint., and usually rusts on you, to stainless steel that everything sticks to. I've even had the calphalon 12" wok. The problem with that one was the knob to the lid was attached by a piece of rubber that once it strips always falls off. The handle also wasn't like it should be for the price you pay for it. This one, however is worth the money. The lid has a sturdy riveted handle, and the the size of it keeps it from moving while your cooking. The food doesn't stick like you might expect, but seasons well.