Calphalon cookware is carefully designed to allow you excel at specific techniques in the kitchen. The sauté pan is truly an essential, with a wide, flat bottom that is ideal for searing and sautéing meats, fish and poultry. Here are a few things that make Calphalon sauté pans so special:
Consistent pan thickness. Helps gently retain and evenly radiate heat across the bottom of the pan and up the sides. This allows food to cook evenly at every point in the pan.
Heavy-gauge construction. Thick bottoms heat more evenly, helping to prevent foods from overcooking, undercooking or scorching.
Low sides. Allows air to circulate so foods don’t get soggy, while also high enough to contain juices, prevent splattering, and create the ideal environment for making a pan sauce.
Size availability. Sauté pans come in different sizes, so choose the one that’s best suited for the way you’ll be cooking. You want a pan large enough so that foods can cook in one layer, and are not crowded or overlapping. Smaller 3-qt. sauté pans are great for cooking for two, and hold a pair of steaks or chicken breasts with ease. Larger capacity sauté pans (5-qt. or 6-qt.) can hold even more, and make it easy to prepare family-sized meals.
Glass covers. An oven-safe cover adds versatility to your sauté pan, giving you the ability to brown foods on the stovetop, then cover and finish in the oven. This braising technique is ideal for short ribs, beef and other meats that need to cook slowly and gently to achieve fork-tender results.
Comfortable handles. Long handles with a stay-cool design make cooking more comfortable on the stovetop. Most sauté pans are also fitted with an extra loop handle that makes the pan easier to lift, carry and pour.