Why I buy this one ?
- Durable and convenient nonstick surface
- Hard-anodized exterior that will not crack, chip or peel
- Oven safe to 375 degrees
- Hand wash with mild detergent

Cooking.com offers this stuff with condition New, new for:

Price : $69.95 Usually ships in 1-2 business days

What our customer's say!

"great little pot........", This was a replacement purchase for a T-Fal piece of junk.......The sauce pan is of the highest quality and hopefully the nonstick surface will last for more than one year..............

"Works great!", I love the Calphalon Simply Calphalon Traditional Hard-Anodized Nonstick 2-Quart Sauce, specially when you find it on sale!!! it works as promised and looks like it will last forever.

"Great pan great price", I got this one for my wife and she loves it uses it all the time.


"2 quart sause pan", This is one of the best sause pan I have ever cooked with and a very easy clean up. Worth much more then what is sold for

"Amazingly Good", This pot is everything one could want in a workhorse saucepan. It distributes heat evenly. The lid is excellent and does not fog up when cooking, so that you can see what's in the pot the entire time it cooks. The surface redefines "non-stick." It sheds water so well that it's virtually dry the moment it's washed. I inadvertently left the heat on under the pot with a cup or two of soup still cooking and then went out to the store. When I returned, the soup had, of course, turned into a mess; as soon as it cooled, however, I could easily peel the stuff off. Under the gunk, the pot remained in perfect condition. I expect to have and use this saucepan for many years.

Read this reviews before You buy...

"Cookware bargain of a lifetime!", - and it will last a lifetime as well! This handy-sized little pan will be in use every day at your home, cooking rice, veggies, small soups, you name it. The construction is solid, andit even comes with a lid. For under twenty bucks. What more could you want?

Oh. Tetrafluorethylene coating from DuPont, eh? Sorry, but I have never once heard of a Teflon (that long word's brand name) coating that lasted anywhere near as long as the pan it was on, unless the pan was a piece of junk to begin with. The name of the pan listed here is a misnomer, IMO. These pans are stick-resistant, not nonstick. Compare this pan to one of the pans that your mother or grandmother used, the kind with the copper coating on the bottom. Cooking in one of those pans is an adventure, and when you realize that scouring powders like Comet were made to remove the cooked on food from a pan like that, you recognize what a huge leap in technology hard-anodized aluminum is. When was the last time you had to soak a Calphalon pan overnight to soak off the burnt food? Me neither.

Naturally when cooking a food that might stick, you need to add some kind of fat to the pan, but with a hard surface like on this pan, it can be a very tiny amount, like a half second spray from a can of Pam. And a fried egg will stick to everything but Teflon, which doesn't stick to anything. If you need oil-free cooking of eggs, the only solution is a pan coated in one of the many variations of Teflon. Remember that the coating will be gone long before the pan is, and that you need to baby the coating with special spatulas and the like. Don't let the more careless family members near a pan like that, or you will be replacing it in a second. As for me, I prefer a pan that lets me use whatever spoon I have in my hand to stir a dish, and one that can be cleaned easily. For egg dishes, I buy inexpensive pans coated with Teflon, use them only for those sticky dishes, and throw away the pan (I wish I could recycle it) once the coating has been scratched beyond usefulness. A pan like this one will outlast twenty of those Teflon pans, and will disperse heat as evenly on that day as on the day I bought it. It will have required not one moment of special treatment. Not a bad deal, in my book.

To the poster who complained so about the reduced stick properties of this pan: the paperwork that comes with Calphalon tells you that it is a reduced stick surface, not a nonstick, plastic surface, and that it will take careful cooking and oil to keep food from sticking. Also, why are you cooking eggs in a two quart saucepan? Don't you have a frypan, which is the more usual choice for frying eggs? If not, I suggest getting a beautiful Teflon coated set from Kitchen Aid. It cost me under $20 (again!), and lasted almost two years before my husband and his habit of cooking food with a fork and steak knife as his utensils got ahold of it. He's never damaged the Calphalon, because the surface is the same thing as the rest of the pan.

"Sturdy easy to clean", I love the Calphalon series of pots. They cook well, heat evenly and are super easy to clean.

"Calphalon is not so great", The almighty Calphalon is not all it is cracked up to be. It is supposed to be nonstick but try cooking an egg in it. Even with a brand new pot it sticks. The pans seem to be too thin and tend to burn things. And I have only used this pot about 4 times, I have always hand washed it, and the lid is already tarnished. Big disappointment with Calphalon. I am having problems with their other pots also. I am switching to KitchenAid Nonstick and Circulon Elite after reading many reviews.

"Calphalon", Why didn't I know about this stuff sooner! Great cookware that doesn't stick, stain or require special treatment. And Amazon's making it available at the lowest prices I've seen.

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