"zuuum" <[email protected]> wrote in message news:... > > <[email protected]> wrote in message > news:[email protected] >>I saw this at Amazon: >> >> http://tinyurl.com/5jsqr >> >> Its an 8 1/2 quart saucier. 12 inches in diameter, 4 1/2 high. Thick >> anodized aluminum. 40 bucks. >> >> It looks like a good deal, but it is also a strange dimension. I'm not >> even sure what I would use it for, but I'm a sucker for a good bargain. >> Since Calphalon's Commercial Hard-Anodized is a discontinued line, you can expect good deals (clearance prices). I regularly do searches on cookware sites for "calphalon+commerical+hard-anodized" Usually a good value, but not necessarily the best cookware for every kitchen. "Commercial" is a relative term when it comes to equipment. Usually commercial means constant use, not just daily use. I am not sure I would expect Calphalon to hold up especially well if it were used all night, every night and subject to a dishwasher tossing them about. Maybe so. >> So what the heck is a "saucier" anyways? For making sauce? That's a LOT >> of sauce! > > Saucier is a wide flat saucepan with straight sides. Faster > evaporation/reduction. Also good for reheating because of the wider > surface area for the volume. "A lot" of sauce depends on the cooking > operation.