[Sca-cooks] OOP - pan ID help

[Sandra Kisner]

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