[Sca-cooks] Fwd: OOP - pan ID help - addendum
Sandra Kisner
sjk3 at cornell.edu
Mon Sep 28 06:21:18 PDT 2009
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
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