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With outward-slanting sides that permit thorough stirring and whisking, this 1-1/2-quart Windsor saucepan is ideally shaped for making delicate sauces and rapidly reducing liquids by exposing more surface to evaporation. The pan is made of heavy aluminum so it heats evenly without hot spots. Though not nonstick, the matte-finish, gray pan is hard-anodized inside and out for stick-resistance as well as hardness and durability. Metal utensils won't harm the surface. The contoured, textured, cast-stainless-steel handles, as well as the flat lid's handle, stay cool on the stovetop and are oven-safe to 700 degrees F. The pan should be hand washed with mild detergent. It carries a lifetime warranty against defects. --Fred Brack
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Perfect Pan for Reductions
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This Calphalon Commercial Hard-Anodized 1 1/2-Quart Windsor Saucepan (with Lid) is perfect for making any kind of sauce or for doing a reduction of a glaze or sauce. I have Calphalon Windsor pans in several sizes, but I've found that I use this one the most often. (I have a 1-Quart Windsor pan with 2 pouring spouts that gets a lot of use, too.) Because its base is smaller in diameter than its top, liquid in this pan evaporates and becomes concentrated more quickly than it would in a regular-shaped saucepan. It's very handy for making demi-glace or béchamel sauce. The stainless steel handle stays cool so a potholder is usually not needed.Clean-up is so easy. I use warm, soapy water with a scotch-brite pad or sponge, rinse, and then let it drip dry on a dish rack.
Rating: 
(5
out of 5) @ 2002-09-15
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