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More on this product: Features | Similiar Products | Editorial Review | Description
Customer Reviews of Simply Calphalon Nonstick 1 Quart Sauce Pan
Customer Rating:  Summary: always need two Comment: It seems like you always need two small pans when cooking a meal for two...I love this pot, I have a large set but only had one small pot, now that I have 2, it makes cooking a whole lot easier...This pot cleans up great and cooks evenly More Reviews this Sauce Pan is perfect for dozens of everyday tasks from steaming rice to reheating soups and sauces. The nonstick interior is ideal for making caramel, fondue and other sticky sauces.Features:Two coat proprietary nonstick interior cooks with little to no oils or fats. Effortless food release. Nonreactive with foods and oven safe to 400 degrees F. Hard-Anodized exterior will not chip or crack. Heats fast and evenly. Riveted Silicone and Stainless Steel handles. Low heat transfer contoured handles.Tempered glass domed cover complements exterior brushed finish of cookware and returns moisture to foods as they cook. 
Choosing Appliance -> Food Processor This is a big ticket item, but worth its weight in gold. It will save so much time when it comes to simple chopping or more advanced preparations like mayonnaise. As with most things, buy quality-- it will last longer, be capable of tougher jobs, and give you less problems. To make the food processor easiest to use, leave it on the counter top instead of storing it in a cabinet. Choosing Appliance -> Strainers We recommend 2 strainers for every kitchen. The first is a solid stainless steel colander (one big enough to wash a lot of lettuce at once). The second strainer is a fine mesh conical strainer (called a chinois) which is a must for any serious sauce or stock making. A chinois is an expensive purchase, but with care it will last many years. Simply Calphalon Nonstick 1 Quart Sauce Pan
Kitchen tips -> Chicken pieces When cooking chicken pieces, start with the dark pieces and then add the white chicken. The dark takes longer to cook than the white, so starting the dark first will assist in the white and dark getting done close to the same time |
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