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Re: A Good Deal?

Started by zuuum · · Last activity · 6 posts · 297 views

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General fitness, health and nutrition
Published
11 January 2005
Last activity
13 January 2005
Original author
zuuum
Posts
6
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  1. "zuuum" <[email hidden]> wrote in message news:...

    Quoted message said:


    <[email hidden]> wrote in message
    news:[email hidden]...

    Quoted message said:

    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.

    Quoted message said:
    Quoted message said:

    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.

  2. Quoted message said:
    zuuum said:


    EskWIRED said:

    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
    ````````````

  3. "PENMART01" <[email hidden]> wrote in message
    news:[email hidden]...

    Quoted message said:

    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.

  4. zuuum said:

    "zuuum" <[email hidden]> wrote in message news:...

    Quoted message said:

    <[email hidden]> wrote in message
    news:[email hidden]...

    Quoted message said:

    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

  5. "zxcvbob" <[email hidden]> wrote in message
    news:[email hidden]...

    Quoted message said:

    zuuum wrote:

    Quoted message said:
    Quoted message said:


    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!

  6. In rec.food.cooking said:

    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

    Quoted message said:

    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

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