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This exciting hybrid combines qualities of both traditional metal and non-stick cooking surfaces. Now not only can you brown, sear, and reduce sauces as the recipe intended, but you can also breathe a sigh of relief as you won't have a battle removing food and stains from the pan following use. How did this happen you ask? CALPHALON ONE INFUSED ANODIZED is manufactured with a revolutionary anodization process. Both interior and exterior surfaces are infused with an advanced release polymer which actually penetrates below the surface of the metal, into its very pores, offering superb durability and versatility. The intrinsic properties of aluminum ensure fast and even heating, as you've come to expect from Calphalon. Two loop handles allow this pan to transition easily from stovetop to oven. A lid offers the versatility of moist cooking while low sides facilitate browning. A very useful pan indeed!
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Great pot
»
This is a really BIG pot! I had been searching for a pot large enough to cook a large batch of breaded chicken cutlets all at one time. This pot fits the bill. I am able to cook 6 large pieces all in one batch. This pot cooks food very well and also cleans very easily. It is also great for cooking a large batch of spaghetti sauce with meatballs. You can easily brown all of your meatballs in one batch (using 2.5 lbs of ground meat) with room to spare.
Rating: 
(5
out of 5) @ 2008-11-06
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A Great Pan
»
This is a great pan. I use if faithfully for almost everything.
I first heat the pan, then add less that a teaspoon of oil, let
that heat and then add my room temperature ingredients. Nothing
ever sticks to this beauty. I have done my different cooking
techniques, broiling, sauteing, braising and more with excellent
results. Personally I don't think this is the correct pan for frying
chicken, its to deep. I keep an old cast iron skillet for my frying.
Rating:
(5
out of 5) @ 2008-08-02
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Calphalon One Infused Anodized 7-Quart Sauteuse with Lid
»
We have tried many high-end cooking utensils and have decided you can't beat the Caphalon anodized. It's indestructable and very near non-stick if used properly (don't overheat). The 7 quart pan is great for large preparations.
Rating:
(5
out of 5) @ 2008-04-24
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OK for sauteeing and sweating, no good for frying
»
Even after complaining to the manufacturer, getting additional cooking tips, and following them carefully, I was still unable to fry potatoes in the Calphalon Infused Anodized Sauteuse. The potatoes stuck horribly, making it effectively impossible to continue cooking them. Had to transfer to my old, scratched teflon pan, which did pretty well. The terms of the warranty do not allow for returning the item if you're dissatisfied, only for replacing items which are defective by Calphalon's standards, so I'm out $100. Well, this item is not a total loss because it is good for making sauces, but don't try frying in it.
Rating: 
(2
out of 5) @ 2008-04-21
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Just what I was looking for.
»
I am Greek and most Greek food is braised. I have a 30 year old son at home who eats massive quantities of food. When I cook I always make large amounts so we can have leftovers. This pan is just what I have been looking for. It is big enough to make large braised quantities, it doesn't have that long cumbersome handle that skillets have,it doesn't weigh a ton, and it can go in the oven beautifully. I have found it woderful for browning, but you have to wait until the meat is browned well before you can turn it. As far as cleaning is concerned, if you follow the instructions and let it soak for 10 minutes it cleans easily.
Rating:
(5
out of 5) @ 2008-02-15
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