I use all different kinds of cookware in my kitchen made by all different brands. My top three favorite brands are All Clad, Calphalon and Viking. Le Creuset is perfect for certain things (like this dutch oven), but those 3 are my everyday favorites. The brand with the most bang for your buck has to be Calphalon. So, I am going to tell you all about one of my favorite Calphalon pans. I know, exciting right? But I can’t live without my calphalon 5 quart saute pan.
Now, you need to know that the majority of my cookware is 17 years old. I received it all for wedding gifts (lucky me) and didn’t know how fortunate I was until I looked online the other day for a new pan. To say I got sticker shock, is an understatement. I gasped in disbelief at the prices of my favorite pans, but then I thought that if I divide the price of the pan by the number of years that I’ve owned it and somehow factored in the amount of hours I’ve used it, the pan would come out to be priceless.
This Calphalon pan is one of the more affordable pans. I found this 5 quart saute pan on Amazon with the original price at $190 but is now on sale for $99, and worth every penny. The only design change is in the lid. It now comes fitted with a dome lid versus the flat anodized lid shown in the pictures above and below. The change allows for even more space to cook your meals! I use it for sauces, pork, chicken, beef and pretty much anything. It is deeper than a fry pan without rounded bottom edges so it can fit more and cook it evenly. I made pork loin in it the other night and when the pork was done, I took it out of the pan, deglazed the pan with chicken stock and made a gravy using the drippings. I’ve done the same with chicken and have used it for salmon and halibut too.
When I make pasta sauces such as puttanesca or aglio e olio , I can transfer my cooked pasta directly to the sauce I cook in this pan and combine it all together and then serve the pasta. Or if you really want to go old school, you can bring the pan to the table, set it on a dish towel or trivet and serve the pasta directly out of the pan. That has been done many times in my house and this Calphalon pan is so attractive it is an aesthetic asset to my table setting. And did I mention the heat from the pan keeps the pasta nice and warm?
This pan is large enough to create one-pot meals and because it is both oven and broiler safe, you can prepare multi -step recipes without switching pans. Steam condenses on the lid and drips down to return moisture to the food and the surface is safe for use with all types of cooking utensils, including those made of metal, silicone, wood, and bamboo.
Do you see why I love this pan so much? I have literally owned it for 17 years and use it at least once a week. It is still in excellent condition, but if anything happens to it, no worries, it comes with a lifetime warranty. What more can I say other than if you decide to purchase this pan I would love to know if you love it as much as I do…as usual 🙂