In rec.food.cooking, PENMART01 > wrote:

> 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
> 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