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

[Sandra Kisner]

>Is this it?
>
>http://cgi.ebay.com/Calphalon-3-Qt-Skillet-with-Lid-Chicken-Fryer-Fry-Pan_W0QQitemZ170388087324QQcmdZViewItemQQptZCookware_Bakeware?hash=item27abebe21c&_trksid=p3286.c0.m14#ht_500wt_977

It looks a lot like it (I didn't get a lid), but the numbers on this pan 
are slightly different: 5003 C7 instead of 5003 D8.  Of course that could 
refer to the lid (type of lid, or just the fact that it's included), or the 
presence of rubber grip.  Unfortunately, it doesn't specify much about the 
pan itself.  When I tried to get cleaning information I found a site that 
reposted stuff it said was from the Calphalon site (which site was 
singularly useless when I tried to poke around it directly myself).  It 
differentiated between the treatment to use on various pans (the 
"non-stick, hard-anodized, Calphalon-infused anodyzed" etc. listed in my 
original query).  I'm sure there's also a big difference in price, but then 
I didn't buy it new, so I don't know.

>AFAIK, all Calphalon is safe to put into an oven if the temperature
>isn't ridiculously high, say up to maybe 400 degrees F. You might be
>on the safe side and remove the rubbery grip first. I wouldn't broil
>or sear meat in the oven in it, though.

I wouldn't put the pan in the oven with the rubber grip at any temperature; 
I guess I was just concerned about the interior finish and whether it might 
volatilize.  It sounds like I could brown something, add ingredients, then 
finish in the oven, sort of like a Dutch-oven-type use.

Sandra