How to Faster cooking with quart Calphalon Commerical
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Calphalon Commercial Hard-Anodized 2-1/2-Quart Shallow Saucepan with Lid
by Calphalon
(75% Off)
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How to Faster cooking with quart Calphalon Commerical
- Ok, let me get this straight…Amazon has 2 different 2.5 quart Calphalon Commerical Hard-Anodized saucepans, the regular, and the shallow.
- Inspecting the technical details of the two pans, one quickly realizes that they are identical except for the diameter and the height of the pan.
- The shallow is, naturally, more shallow (3 in. compared to 3 7/8 in), and therefore wider (8 3/8 in compared to 7 in) to accomdodate the fact that they hold the same amount of volume.
- What does this mean? More SURFACE AREA. What does surface area do? Well, think about it for a second: more of the pan is in direct contact with the heat because of the larger bottom. As a result, more of the food is exposed to the heat. The result? Faster cooking!
- And this is a “sauce” pan after all. So what does this mean for sauce? Same thing as above, but remember, more of the sauce comes in contact with the air. More surface-to-air ratio is faster reducing times for sauces.
- So we’ve established that from a technical standpoint, the shallow saucepan seems superior. It cooks faster because of a greater area for heat to contact food and for the surface of a sauce to contact the air.
- With that in mind, take a guess which one costs more. Surprisingly enough the pan with the lower amount of surface area costs at least %50 more than the more useful shallow saucepan.
- So unless you are looking for a pan that reduces more slowly and has a much lower amount of versatility (try browning a couple of chicken breasts in the regulation sized saucepan…you’ll have squished chicken), I recommend this pan whole-heatedly.
- The anodized aluminum does not react with acidic foods such as tomato sauces, looks really cool, heats quickly and evenly (aluminum is an incredible heat conductor), and won’t bust your budget.
- This is the perfect way to own a piece of excellent cookware for a bargain basement price. Just remember, it is stick-resistant, not non-stick.
- This browns up much nicer than the Calphalon non-stick stuff, and you don’t have to treat with kid gloves. About the only thing you can’t do is throw it in the dishwasher (which you shouldn’t do with any decent pot or pan) and use a knife or electric mixer in it (a kitchen aid mixer is fine…the blades never touch the pot).
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