Is this pan as good quality as Calphalon or LeCreuset? Price is better, but I'm not sure if I should buy a better quality. My focus is to roast meats
1487381
It's better than Calphon or LeCreuset and it was a great price. There is no better quality than All-Clad.You can roast meats in this pan
1487382
I don't have the other two. I use this one for lasagna, meatloaf, and roast chicken. I was very happy with its performance.
1487383
I own all three brands. All-Clad is my favorite...with exception to Le Creuset's dutch oven...my other favorite pot.
1487384
Cannot help you there as I do not have the other two. This one is solid heavy pan so I doubt the other will be any different.
1487385
We have made Lasagna in the pan with very satisfactory results. Based on my experience with tomato products, the pan is holding up quite well. The acids from tomato products (BBQ sauce and tomato sauce products) is pretty corrosive. I have used non-stick lined pans and am generally dissatisfied with their ability to withstand these sauces. I have been eyeing a All-Clad roasting pan, a bit deeper than the Lasagna pan, primarily because I feel that All-Clad has good quality.
1447674
I honestly have no idea. I do know that it is an awesome roasting pan and was recommended by Cook's Magazine. That was my reason for purchasing it.
1264717
The use of this pan is pretty straight forward--use it for anything on the stove or in the oven. After all, it is a high quality, well-constructed stainless steel cooking appliance. Keep in mind you actually have two pans that will also work as one roaster since the lid is actually a shallow pan. Cleaning is also pretty easy regardless of how browned and crusty it gets during use. Wash first with soap and water and while still warm, use a generous amount of Bar Keepers Friend and a scouring pad on both the inside and outside. Without fail, it will look almost as good as new!
2121090
i've used the pan (with and without the drip grate) for roasting all the time. only set-back is that it's shallow, so you may have to take extra steps if you think your roast might produce a lot of juice. I usually just put aluminum foil on the floor of the oven to catch over-drips. Were you concerned about the finish? if so, don't worry...these pans are the easiest clean-up after roasting you'll ever have! They are very heavy compared to the typical cookie sheet, though. If you're referring to the cooling grate, it's also quite sturdy, so it won't sag or bend under the weight of a big roast. and, be very careful when you remove the pan from the oven (especially if it's loaded with a heavy meat...the non-stick surface will let it slide. put it on a towel, or just be careful about sliding. good luck!
1140466
Calphalon is one of the best...the lid fits perfect for my Calphalon skillet because it was made for it. However, I do not know how the lid would fit on other cookware products. Cast iron sell lids for their products. Also, I don't mix and match. Hope this was helpful!
1062559
I use it all the time to replace my skillet for most things. I used it today for braising onions. Last night I used it for a sausage-apple-onion stew. Now I am looking for a smaller version. It's my favorite pan. A terrific value. And by the way, risotto is one of those fail-proof things.
1912864
I hear cast iron is good but I am not a fan of them. I love the Calphalon non stick anodized. Cooks evenly and is a great product!
531577
I've had some Calphalon commercial anodized for years, and cast iron too from Lodge and Wagner. Calphalon says to keep their pans clean for best performance, so seasoning is not recommended. And in any case it doesn't take seasoning like a cast iron does. But, the anodized does seem to "break in" over time. When new the finish feels almost velvety, not soft but it has some texture to it; after several uses and scrubbings that seems to polish away and it feels slicker and "harder." As it breaks in food releases easier, too; the regular anodized never gets to anything like nonstick but once "broken in" food releases and fond deglazes very well. Overall I recommend these pans highly for searing & deglazing, braising etc especially if you will be making an acidic sauce, as unlike cast iron they are nonreactive. The downsides are two: the dark finish makes it harder to see butter, garlic, and etc change color than with a stainless interior, and the wide, flat sautes tend to warp when used on high heat. I've had no issues with warping with the curved-side pans like the omelette and everyday pans.
1879928
My only Calphalon pan is their roasting pan. I believe that I see what you are talking about on mine( I just looked in good light). I must say that I hand wash in really hot soapy water and rinse in hot water and towel dry immediately after the rinse. I am not trying to be a wise guy with my answer but, I do not have Emerils staff to polish mine and I bought it to cook with, not be a slave to it. I have not noticed any degredation in its roasting ability and that is what I wanted from it. I have heard of people using "Barkeepers Helper" or something like that as a polish. Again, I,m not trying to be funny with my answer, hope this helps.
1024599
I personally thought the cheaper version of this product didn't look as strong or sturdy as the one i have...I spent the extra $10 and this saucepan is very well put together...Again, personal preference...
589706
Mr. William Beene is 100% correct. The pan itself is identical except for the finish and a small stamp of a bee in the middle of the pan. Honestly, I would save the money and not go for the mineral B. This pan is going to last a lifetime anyway, and after you've cooked in it more than twice the coating will have made no difference at all. But the bee stamp is pretty sweet.... either one you choose, you're going to LOVE these pans!
761906
This pan is a nice solid pan. It weighs more than your less expensive aluminum pans weigh but that is because it is made very well. I have the whole set and I love these pans. The pan you have in question is a much safer pan because it has an additional grab handle on the other side of the long handle. It makes it much easier to lift the pan with the food inside thus giving you even leverage. I think it will be okay to get for anyone who is still cooking meals. You can always return the pan if she has a hard time with it. You probably may want to keep it for yourself.
371255
I have several pirces of the Cuisinart Multi Clad and a couple of All Clad and as far as I am concerned they are both the same in quality and cooking properties. They are both about the same in both weight and manufacturing quality. I would highly recommended these given that they are at least 50% less than the All Clad.
938485
The Norpro Stainless roaster is very sturdy if use correctly. I would also recommend using a larger drain panwith the Norpro Stainless unit to catch over spill from the meat being baked are roasted. I have purchase one unit for myself and one for a family member. Great unit, easy to clean, and to store.LC
796800
This is exceptional cookware.....in my opinion it is every bit as good as All Clad at half the price. Le Creuset is the best enameled cookware on the market......it's very expensive but well worth it. Retains heat perfectly and never needs to be on a higher stove top setting than low to medium. I am not sure there is a measurable difference between these two kinds of cookware. Both will do a great job on braising, stews, soups, boiling water.....anything. I use Cuisinart try ply stainless from France every day.....the pans are so well made with excellent even heat distribution burning or food sticking is never an issue.They are so easy to clean.....a sponge is all you need maybe a little bar keepers friend. I use Le Creuset enameled cast iron for special dishes....it is just fun to have both......they both perform similarly.
149268
I've got a few scratches on mine since I bought it. That being said, this pan is very durable and I love the performance on it. I've made everything from Lasagna, Mac N Cheese, and roasted meats. It cleans well and can be put in the dishwasher. I don't mess with the Teflon stuff because I'm pretty hard on cookware, and this product suits my needs.
788821
RAV, I have a 12 qt. Calphalon commercial pan, and I have the same exact problem. Last week, my meatballs stuck to the bottom of the pan and I had a terrible time with it. My friend raves about it. However, she has a gas stove and mine is electric. I really think that has a lot to do with it. I even called the company because I found that the outer perimeter of the pan doesn't heat very well. My friend has no problem in that regard, so I am convinced that it was specifically made for gas cooking. I'm going back to T-Fal. Although they are not durable, they work best for me. Jackie