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10-25-2007, 07:24 PM
|  | Registered User Culinary Experience: Other | | Join Date: Dec 2006 Location: San Francisco Bay Area, California, USA
Posts: 3,416
| |  Praise for Simply Calphalon Pot
I bought a Simply Calphalon 1-quart saucepan a while back. Today, in a moment of carelessnes, I left it on a med-high burner for I-don't-know-how-long, certainly more than fifteen or twenty minutes. The pot was essentially empty except the residue from some soup and veggies I made. "Oh boy - a ruined pot," I thought.
However, that puppy cleaned up very well with just a little Barkeeper's Friend and some elbow grease. The interior looks like nothing happened, the exterior shows some signs of the mishap, but not much - I've seen other pots looking a lot worse, and they didn't suffer such abuse. My anodized pots have been quite difficult to clean. With the way this pot and my All-Clad pots clean up, I'm definitely sold on SS interiors.
The pot still sits level (that surprised the heck out of me). I'd have thought it would have warped.
The glass top looks awful, butit didn't break, crack, or warp, and when it cools down I'll see how well it cleans up,
Overall, that's a pretty good showing for a $20.00 pot.
And, since I got the pot at Bed, Bath, and Beyond, I can get a replacement if desired for free.
Shel (whistling a happy tune)
Last edited by shel; 10-25-2007 at 07:30 PM.
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10-25-2007, 08:43 PM
|  | ChefTalk Moderator Culinary Experience: Cook At Home | | Join Date: Aug 2000 Location: Wisconsin USA
Posts: 9,227
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I'd say you got a real bargain! I'll have to take a look at those. I have a bazillion coupons from that store so I can probably try one pan in that line.
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10-25-2007, 11:53 PM
| | Registered User Culinary Experience: Other | | Join Date: Dec 2006 Location: San Francisco Bay Area, California, USA
Posts: 3,416
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Quote:
Originally Posted by Mezzaluna  I'd say you got a real bargain! I'll have to take a look at those. I have a bazillion coupons from that store so I can probably try one pan in that line. | The pot's used evry day for porridge in the morning, making and heating individual quantities of soup for lunch or a snack, simmering veggies in various sauces for dinner, and making or reheating individual servings of sauce ... it's been a perfect "single serving" pot. In fact, I use it so much that I'm thinking of getting another one so I don't have to clean the thing two or three times a day, and can just toss one or both pots into the dishwasher when convenient. I've never used a single pot more than this one.
Oh, it should be noted that through all the heating, the handle didn't even get hot. The pot could still be lifted from the stove without need of a pot holder.
Shel
Last edited by shel; 10-26-2007 at 12:27 AM.
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10-26-2007, 07:26 AM
| | ChefTalk Book Reviewer Culinary Experience: Food Writer | | Join Date: Feb 2007 Location: Central Kentucky---where the bluegrass meets the mountains
Posts: 2,414
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I told ya, I did, I did, I did. 
Haven't begun to abuse mine like that, Shel. But it doesn't surprise me that it recovered nicely. I love mine. Next on my personal list is to buy that model in larger sizes. Haven't looked, yet, but I assume they're available in open stock. |
10-26-2007, 07:42 AM
| | Registered User Culinary Experience: Other | | Join Date: Dec 2006 Location: San Francisco Bay Area, California, USA
Posts: 3,416
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Quote:
Originally Posted by KYHeirloomer I love mine. Next on my personal list is to buy that model in larger sizes. Haven't looked, yet, but I assume they're available in open stock. | Yes, they're available in open stock. BB&B has a 2 1/2 quart pan for cheap - just a few $$ more than I paid for this little puppy. I'd have purchased one but I already have 2 in that size, an All-Clad and an older, anodized Magnalite. I may get it anyway because the Magnalite is so old and seems to be getting near the end of it's useful life. Or perhaps the 3-quart chef's pan would be a better choice.
Apart from a stock pot, the next piece I want will be the 1 1/2 quart pan. Amazon.com: Tri-Ply Stainless - Calphalon: Open Stock
Shel
Last edited by shel; 10-26-2007 at 07:45 AM.
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10-26-2007, 10:24 AM
| | ChefTalk Book Reviewer Culinary Experience: Food Writer | | Join Date: Feb 2007 Location: Central Kentucky---where the bluegrass meets the mountains
Posts: 2,414
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Yeah, I've got the other sizes in WearEver. But I need something with more useful handles. Those tubular ones just don't make it anymore when Mr. Arthur Itis comes to visit. Plus they heat up. |
10-26-2007, 10:30 AM
| | Registered User Culinary Experience: Other | | Join Date: Dec 2006 Location: San Francisco Bay Area, California, USA
Posts: 3,416
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Quote:
Originally Posted by KYHeirloomer Those tubular ones just don't make it anymore when Mr. Arthur Itis comes to visit. Plus they heat up. | I knew Art when he was a kid. He was always a PITA ...
Shel |
10-26-2007, 11:42 AM
| | ChefTalk Moderator Culinary Experience: Cook At Home | | Join Date: Aug 2000 Location: Wisconsin USA
Posts: 9,227
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Shel, I use my 1-quart All-Clad saucepan that way (although I can't say I've left it on a burner). It has no lid, but other lids I have do an okay job. I use it most for making my sugar-free hot fudge sauce and for small amounts of sauces and gravies.
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10-26-2007, 01:03 PM
| | ChefTalk Book Reviewer Culinary Experience: Food Writer | | Join Date: Feb 2007 Location: Central Kentucky---where the bluegrass meets the mountains
Posts: 2,414
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Quote:
Originally Posted by shel I knew Art when he was a kid. He was always a PITA ...
Shel | Actually Art is fairly manageable. It's his brother, Burse, who's really the evil twin. |
11-09-2007, 04:05 AM
| | Registered User Culinary Experience: Other | | Join Date: Dec 2006 Location: San Francisco Bay Area, California, USA
Posts: 3,416
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Quote:
Originally Posted by Mezzaluna Shel, I use my 1-quart All-Clad saucepan that way (although I can't say I've left it on a burner). It has no lid, but other lids I have do an okay job. I use it most for making my sugar-free hot fudge sauce and for small amounts of sauces and gravies. | I've been real happy with my all-clad, but it's nice to see other brands using the same construction principles coming into the market and doing as good a job, or sometimes better as the old standard.
shel | |
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