"PENMART01" > wrote in message
...

> 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.