• Versatile 2-1/2-quart saucepan for stovetop and oven cooking
• Heavy aluminum, with thick bottom to heat evenly, quickly
• Anodized for hardness, with nonstick coating oven-safe to 450 degrees F
• Riveted, brushed stainless-steel oval handle stays cool on stovetop
• Domed glass lid collects and returns moisture to food during cooking

Perfect for reducing sauces or cooking vegetables on the stovetop and for braising meat in the oven, this shallow, 2-1/2-quart saucepan is coated with nonstick inside to release food readily and clean easily. The nonstick is durable enough to go safely into the oven at temperatures up to 450 degrees F. Made of heavy-gauge aluminum with a matte finish, the pan conducts heat uniformly and quickly. Because the aluminum is anodized it's harder than steel and the pan won't scratch, chip, or crack. The oval, brushed stainless-steel handle stays cool on the stovetop and has a hanging hole for the pan to be stored on hook or peg. The domed glass lid collects and returns moisture to food and permits monitoring of cooking without reducing the temperature inside the pan. Calphalon Contemporary Nonstick cookware carries a lifetime warranty against defects.

From the comfortably arched handles to the stylish flared silhouettes, the Calphalon Contemporary line is designed to please. Looks aren't everything however, and this cookware line is not simply another pretty face! No indeed, this collection is constructed of heavy gauge aluminum, reknowned for its fast and even heating, and it's lined with durable non-stick for easy clean up and low fat cooking. Lids are of tempered glass to allow visual monitoring of the cooking process. This sauce pan is a good choice for making puddings, heating hot fudge or dips or for cooking veggies. Additionally the low and wide profile combine to facilitate evaporation, an essential aspect of reduction sauces.

The size is just perfect and the shape is wonderful for stirring and whisking, since the corners are more gently rounded and you can get the tool right in there.
Great!

Very well made as is the case with most Calphalon. While 2-1/2 qt seems small this is a larger pan than expected with a fairly large diameter and a more shallow depth that typical saucepan. That said, it has turned out to be very useful for many daily cooking activities. Recommended.

Calphalon Contemporary Nonstick 2-1/2-Quart Shallow

Great size for daily use. Easy to clean.

Arrived within days of placing my order.

I forget how much I paid for this, but I want another one! It looks sweet! Especially boiling something with the lid on it. The handle on the lid doesn't get hot after 10 minutes of boiling, the pan handle is easy to grasp, and nothing sticks to this thing. Running water will clean out whatever it was that was cooking in it - no need to touch it with a cloth. The small details are what is most impressive about this - the heavy weight, the Calphalon logo on the very end of the handle, the "Made in Toledo, Ohio" stamp under the pan - it's the little things that one pays the Calphalon price for!
Some cons - I was expecting, with a lifetime warranty, that I would be able to throw this thing around and just send it back if it ever broke, right? Well, Calphalon gives you a long list of things you can't do to this - using non-stick cooking spray, metal utensils, put it in a dishwasher, stack them on top of eachother (what - stacking two pots on top of each other will void the warranty? Come on!), etc. After I bought my cookware set if feels like I have a newborn in the house.
But this is great quality Calphalon cookware at unbeatable prices at Amazon.com!

I purchased the pan back in 2006 and it was wonderful, better than just anything Walmart carry; for the records Walmart was the course of my cookware (or whatever you call them) back in grad school's salary. Unlike most pan, the sheet of metal is thick and by soem magic heats up really fast. Now after carful using (alwasy wooden spatulla and hand wash) teh coating started to peel of soem tiem middle of 2007 and the process is still on. Now, it sticks up everything, only thing I can really cook is sause; I used to saute my food a lot and now I can do so only if I use a different pan. Overal, not worth the extra $; I think a more resonable way to get nonstick is hard anodized stuff.