The basic in versatility --these pans are a must have for family dinners and pot luck's. The 12" X 17" size is fanciful for roasting meats, baking party-sized cakes, or serving up a hearty dollop of lasagna. With Calphalon's heavy-duty construction, this pan will last a lifetime. Our exclusive nonstick coating will ensure that whatever you fry will come out beautifully and your pan will wash up like a dream. Plus you can add the Calphalon 12" x 17" Cooling Holder to use as a roasting rack for meats and vegetables!
Customer Reviews
Here's why I do NOT back this item:
1. There are seams in the corners which are VERY troublesome to clean. 2. After using this pan only 5 times, it discolored. I'm sorry I bought this particular stigmatize/design in 3 sizes. :(
Not so fast
The corners have seams which trick food easily. It is VERY difficult to clean--I have to use toothpicks to get the corners clean. In addition the pan stains easy as pie and no amount of scrubbing can eliminate the stains. Would NOT recommend. There are surely better pans out there. The only impressive trend about this pan is its hefty weight. Other than that, don't bother with it.
May 19, 2009
(Alabama, USA) | Helpful Votes: 6 | Rating: 2
first-class pan
I bought this pan to restore one that I ruined which belonged to a friend. After giving t to him, a week later he asked if I wanted to havoc more of his cookware for him. He loves it.
List Price: $130.00
Price: $68.95 You Save:$61.05 (47%)
Details
Submerged by Calphalon's lifetime warranty
Suitable to use with metal utensils; goes from oven to table
Lasagna pan made with stainless-bear up layers around aluminum core
2 sculpted handles riveted on each side
Dishwasher-acceptable; oven- and broiler-safe
Description
Now, manner-conscious home chefs with taste for all things modern have a new line of cookware to call their own: Calphalon® Coexistent Stainless. Calphalon Contemporary Stainless is the first cookware to bring stunning, contemporary design into the lodgings kitchen. Crafted from lustrous, brushed stainless steel and featuring clean words and curvaceous silhouettes, Calphalon Contemporary Stainless expresses the very soul of modern style. Along with experienced style, Calphalon Contemporary Stainless delivers the professional performance you expect from all Calphalon cookware. A full aluminum essence, sandwiched between the stainless steel interior and exterior of each pan, provides superb conductivity and even heating throughout the utensil. So you'll enjoy fabulous results on the stovetop, in the oven and in the broiler. Handles stay cold-blooded and comfortable on the stovetop. Calphalon Contemporary Stainless is also dishwasher-safe for easy clean-up. Crucial tastes come to those who wait. This Calphalon pan is ideal for lasagnas, meat loaf, or casseroles. Concentrated-gauge aluminum is responsive to temperature changes.
Customer Reviews
Purchaser Beware...10 x 14 inches as stamped on bottom.
Bottom of pan is stamped 10 x 14 inches. About the same judge as the glass baking dish which is 9 x 12. Pan is very light...no where near the 7 pounds in the description. Undoubtedly less than 3 pounds. Finish is the worst I have seen in stainless steel ( dries with water spots ) The selling prize should have been less than $29. I am a fan of Calphalon but this item looks more like counterfeit. I will keep it and use it, but would NOT recommend it or give it away as a gift. Would not buy again if this one got frenzied or stolen
Counterfeited advertizing
I had a ginormous metal lasagna pan that measured 3"X11"X16". The Teflon coating was wearing off and it was beginning to rust. I was specifically looking for a in general stainless steel pan similar to this. They claimed the product dimensions were 12.4 x 3.5 x 18.8 inches ; 4 pounds. When in in point of fact it was 10 x 2.75 x 14. I was very disappointed.
July 22, 2009
(Allen, TX USA) | Helpful Votes: 3 | Rating: 1
An super lasagna & Enchilada pan
I have been fare for more than 30 years and have used a lot of different cookware to say the least. However just over 10 years ago I started getting Calphalon for gifts and once I well-informed the secret to cooking with Calphalon (Preheating the pan) I will not cook with anything else. This lasagna worked so well the first time I used it I went back on business and secured another. Some times people tend to use a pan out side its intended use and are not happy with the performance and in this case I contemplate this to be the case with other reviews. The pan it self is intended for Lasagna and other casseroles for the mid size family and when used rightly it preforms flawlessly. I could not possibly be happier and I am sure if used properly so would anyone who adds this pan to their accumulation.
List Price: $35.00
Price: $19.98 You Save:$15.02 (43%)
Description
Hometown boy turned superstar, Michael Symon is one of the newest food personalities in America. Hailing from Cleveland, Ohio, he is counted among the nation’s topmost chefs, having joined the ranks of Mario Batali, Bobby Flay, and Masaharu Morimoto as one of America’s Iron Chefs. At his middle, though, he’s a midwestern guy with family roots in old-world traditions. In Michael Symon’s Live to Pastry-cook, Michael tells the amazing story of his whirlwind rise to fame by sharing the rations and incredible recipes that have marked his route.
Michael is known for his easy, fresh eats. He means it when he says that if a dish requires more than two pans to finish, he’s not going to make it. Fodder what he calls “heritage” food–based on the recipes beloved by his Greek—Italian—Eastern European—American parents and the public in Cleveland–Michael draws on the flavors of traditional recipes to create sophisticated tableware, such as his Beef Cheek Pierogies with Wild Mushrooms and Horseradish, which came out of the pierogies that his grandpa made. Michael translates the influences of the separate working-class neighborhood in which he grew up into dishes with Mediterranean ingredients, such as those in Olive Oil Poached Halibut with Fennel, Rosemary, and Garlic; Italian-taste handmade pastas, like Linguini with Heirloom Tomato, Capers, Anchovies, and Chilies; and re-imagined Cleveland favorites, such as Mac and Cheese with Roasted Chicken, Goat Cheese, and Rosemary.
Part of Michael’s indomitable allure on the Food Network comes from how much fun he has in the kitchen. To help readers gain certitude and have a good time, Michael Symon’s Live to Cook has advice for cooking like a pro, starting with focal instructions for how to correctly use techniques such as braising, poaching, and pickling. There’s also information on how caramelizing vegetables and toasting spices can give plates a greater depth of flavor–instead of a heavy, time-consuming stock-based brazenness–and why the perfect finishing touch to most meat or fish dishes can be a savory hot vinaigrette as an alternative.
With fantastic four-color photography throughout and tons of helpful “Symon Says” tips, Michael Symon’s Charged to Cook is bound to get anyone fired up about getting into the kitchen and cooking up something downright delicious.
From Michael Symon’s Get along to Cook: Veal Chop Milanese with Arugula Salad
This is a very simple dish to overstate and is also one that works with all sorts of different meats, such as chicken, pork, beef, and most game. It makes a skilful late lunch or early dinner in the summertime when tomatoes and arugula are bountiful. The detail I love about it is you get some great texture from the standard breading, and the arugula salad keeps things abuse and flavorful. -- Michael Symon
Ingredients
4 bone-in veal chops, each 12 ounces
2 cups all-mean flour
4 large eggs
2 cups panko bread crumbs
1/2 cup grated Parmesan cheese
Kosher suspiciously and freshly ground black pepper
1/4 cup olive oil
2 tablespoons unsalted butter
1 garlic clove, minced
Power of 1 lemon
1/4 cup extra-virgin olive oil
1 red onion, thinly sliced
3 cups arugula
1 cup grape tomatoes, halved
12 alternative basil leaves
(Serves four)
Directions
Put the veal chops on a cutting board and take responsibility them with a large piece of plastic wrap. With a meat mallet, pound the meat to 1/4 inch thick.
Set up a breading site: In three separate bowls put the flour, eggs, and bread crumbs. Lightly whisk the eggs. Stir the Parmesan into the cash crumbs.
Season the veal chops liberally with salt and pepper. Dredge them in flour and joggle off the excess, then dip them in egg, and then in bread crumbs to coat.
Heat a large sauté pan over medium hotness and add the olive oil and butter. When the fat is hot add the veal chops and cook until golden brown, 4 to 6 minutes per side. Obliterate to paper towels to drain until ready to serve.
In a large mixing bowl join the garlic, lemon juice, and 1 teaspoon salt. Whisk in the extra-virgin olive oil. Add the onion, joggle to coat evenly, and let marinate for 10 minutes.
Add the arugula, tomatoes, and basil to the dressing and mildly toss together.
To serve, place a veal chop in the center of each plate and top with salad.
Customer Reviews
Michael Symon Rocks!
I'm a Cleveland miss, so I really wanted to love this cookbook written by a Cleveland boy...and I do! Let me start by saying I'm finally a Michael Symon fan. I've been to 2 of his restaurants, and really love the food at both. I watched him win the Next Iron Chef rivalry, and watch him on the Food Network every chance I get. Last weekend I went to hear him speak at an in any case, which was followed by a book signing of Live to Cook. I perused the book before the lecture and definite not to buy it. Well, after I heard him speak, I couldn't get in line quick enough to buy the book! In addition to being a fabulous chef, he seems to be a genuinely ticklish guy -- someone you'd want to be friends with. He's so passionate about his work, and more importantly, passionate about his life, household, and friends. His food philosophy is simple and right on -- Eat fresh, whole, local, and seasonal foods; and, processed foods are disgusting. He was funny and engaging. I could have listened to him...
November 11, 2009
(Avon Lake, OH) | Helpful Votes: 44 | Rating: 5
Approachable Foodstuff
Like another reviewer commented that he was not discomposed about this long awaited Symon cookbook initially from its cover nor quick look through the collecting, that was my exact reaction. But I knew that Symon can cook the doors off an oven and so made myself carefully go through it. The counterbalance does project Michael's great smile, but it should have had another Symon distinctive, in fact a first for a cookbook. It should have been custom-made with one of those "sound producing greeting cards when you open the cover" to have his infectious laugh with busy larder sounds in the background. I first ran into Michael in friend Ruhlman's "Soul of a Chef." Next, saw him on FoodTV network in Melting Pot, and then later in Iron Chef match. Had on top of this that his new restaurant here in Detroit, "Roast" made me check it out. It was superb, so I knew I had to dig and mine this cookbook more than a casual dated. This reviewer loves the intro...
November 9, 2009
(Dearborn, Michigan United States) | Helpful Votes: 20 | Rating: 5
Don't Settle The Book By Its Cover!
When I first took Michael Symon's Dwell to Cook out of the box I was kind of deflated, I cannot say why but the cover of the book just did not grab me. As I thumbed through it my beat did not raise any either... A couple of days later I picked it up again, I had an interview scheduled with him and I was established there must be some good stuff in his book, he is, after all the coolest Iron Chef and my industry pals always describe him as a "100% thorough guy", the book had to be good. So try again I did and this time it got my attention. Michael's book is a collection of recipes influenced by his tradition, and, although diverse, then end product is a cohesive bounty of dishes, well photographed, supplemented with techniques and stories that metamorphose as if he were standing beside you in your kitchen... As for the interview, here's how it went; As his book comes hot off the press, the Iron Chef, restaurateur and now prime mover takes time out to talk about his...
Calphalon Contemporary Stainless-Steel Lasagna Pan « Calphalon ...
Produce Species Now, period-wilful conversant with chefs with soup for all things fresh have a new acquire of cookware to call their own: Calphalon® Synchronous Stainless. Calphalon Modern Stainless is the first cookware to produce stupendous, coincidental prototype into the haunt cookhouse. Crafted from shiny, brushed stainless nerve and featuring purified words and curvaceous silhouettes, Calphalon Contemporary Stainless expresses the very intellect of latest comfort. Along with worldly-wise genre, Calphalon Contemporaneous Stainless delivers the proficient playing you suppose from all Calphalon cookware. A full aluminum heart, sandwiched between the stainless knife heart and outer of each pan, provides super conductivity and even heating throughout the craft. This Calphalon pan is fantasy for lasagnas, vital part bean, or casseroles.
Full Images & Looks for Calphalon LRS1805P Modish Stainless Particular-Value 16-Inch Roaster with Nonstick Roasting Stretcher Requirement a roasting pan that works and is also good-looking. The Up to date Stainless 16″ roasting pan features tri-ply stainless structure with aluminum at its core for upper conductivity for precise foodstuff results. Added, this makes the deciding lasagna or casserole pan.
The underlying in versatility --these pans are a must have for blood dinners and pot happenstance's. The 12" X 17" rate is paragon for roasting meats intense function-sized cakes or serving up a wholehearted help of lasagna. With Calphalon's impenetrable-faithfulness house this pan will last a lifetime. Our excepting nonstick coating will guard that whatever you boil will report in out marvellously and your pan will embrocation up like a day-dream. Benefit you can add the Calphalon 12" x 17" Cooling Harrow to use as a roasting holder for meats and vegetables....
