I have a huge saute pan (14", 7 qt.) from what I think was Calphalon's first cookware line. It's a thicker anodized cast iron than what I see today. I bought it back in the early '80s, when I was doing a lot of catering. It's Calphalon gray on the bottom, and the lid is silver aluminum.
It's kind of got a layer of brown schmutz on the cooking surface, because I was never really able to get it clean after using it. IIRC, you weren't supposed to use anything but dishwashing liquid, and never put it in the dishwasher. I complied with these instructions over the years, but now I'd like to make the brown surface disappear, as I want to sell the pan on eBay (if I can find a box big enough to ship it in).