Re: A Good Deal?



Z

zuuum

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"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.
 
>"zuuum" wrote:
>>
>> <EskWIRED wrote:
>>
>>>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 don't care what Calphalon calls it, it's not a "saucier", it's a *brazier*...
very handy configuration.... large surface area allows for greater volume in a
single layer and tall sides permit browning with less spattering. A saucier has
rounded sloped sides. I call Calphalon garbage.


---= BOYCOTT FRANCE (belgium) GERMANY--SPAIN =---
---= Move UNITED NATIONS To Paris =---
*********
"Life would be devoid of all meaning were it without tribulation."
Sheldon
````````````
 
"PENMART01" <[email protected]> wrote in message
news:[email protected]...

> I don't care what Calphalon calls it, it's not a "saucier", it's a
> *brazier*...
> very handy configuration.... large surface area allows for greater volume
> in a
> single layer and tall sides permit browning with less spattering. A
> saucier has
> rounded sloped sides. I call Calphalon garbage.
>

As usual, Sheldon, you are quite right. The description I posted was
Calphalon's. The only braziers I have worked with are perhaps 20-inch
diameter.

Though I'd never suggest Calphalon CHA was worth their retail prices, I
usually find clearance prices a fair deal - quite often $19.99 for
meduim-sized home cookware pieces. What, in particular, do you think makes
them worthless? Assuming you disregard their marketing claims and the
"commercial" line name.
 
zuuum wrote:
> "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.
>


They will not stand up to even one washing in a dishwasher nor a
cleaning with oven cleaner. They are otherwise pretty much indestructible.

Bob
 
"zxcvbob" <[email protected]> wrote in message
news:[email protected]...

> zuuum wrote:


>>
>> Since Calphalon's Commercial Hard-Anodized is a discontinued line, you
>> can expect good deals (clearance prices).
>>

>
> They will not stand up to even one washing in a dishwasher nor a cleaning
> with oven cleaner. They are otherwise pretty much indestructible.
>
> Bob


Thanks. That is good to know!
 
In rec.food.cooking, PENMART01 <[email protected]> wrote:

> I don't care what Calphalon calls it, it's not a "saucier", it's a *brazier*...
> very handy configuration.... large surface area allows for greater volume in a
> single layer and tall sides permit browning with less spattering.


Sounds handy.


A saucier has
> rounded sloped sides. I call Calphalon garbage.


How bad can they be? All it is is aluminum with handles. And that
line uses a finer finish on the aluminum than some of the other
Calphalon I've seen. As someone else pointed out, calling it
"Commercial" is a bit of a joke, but what's in a name?

What's wrong with it for $40? Looks like a hell of a deal to me,
especially if it's half as handy as people have been saying.

--
In the councils of government, we must guard against the
acquisition of unwarranted influence, whether sought or unsought,
by the military-industrial complex. The potential for the
disastrous rise of misplaced power exists and will persist.
-- Dwight David Eisenhower