Commercial Hard-Anodized 4-Quart Chef's Pan with Lid

Chef's pans have high, rounded sides, giving them greater capacity than saucepans with the same size bottom and exposing more liquid surface for rapid sauce reduction. This pan is ideal for braising meats and can go into the oven after browning takes place on the stovetop. Its rounded sides facilitate the traditional C-shaped flipping motion, making a chef's pan ideal for sautéing vegetables or browning pieces of meat or poultry. Its handle has a hole for hanging on hook or peg, and a loop handle provides two-handed lifting. Though not nonstick like some Calphalon cookware, the pan is anodized for stick-resistance as well as hardness. Metal utensils won't harm the surface. For that no-nonsense, professional-kitchen look, Calphalon's Commercial Hard-Anodized cookware wears a matte finish. Contoured, textured, cast-stainless-steel handles resist heating and are triple-riveted for durability and balance. Made of heavy-gauge aluminum, pans cook without hot spots or warping. --Fred Brack