[Sca-cooks] Fwd: OOP - pan ID help - addendum

[Sandra Kisner]

I don't know if it will help (it didn't with Google), but it has the 
numbers 5003 and D8 on the bottom, and was manufactured in Toledo, OH.

>I picked up a 10" Calphalon frying pan (I think technically it's a 
>sauteuse, but I must admit I don't have the names straight in my head) at 
>a garage sale this weekend.  It just needed a bit of cleaning, but I'm not 
>sure what model I've got: non-stick, hard-anodized, "Calphalon-infused" 
>anodyzed....  My google-fu is clearly not up to snuff, as I haven't been 
>able to identify it online.  It's 10" in diameter, about 3" deep, with 
>straight sides.  It has a metal handle (with a removable rubber 
>grip-cover) riveted on, and a metal loop/handle on the opposite side.  So 
>what have I got, and can I put it in the oven without destroying the pan 
>and/or having it emit noxious fumes?
>
>Sandra