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Calphalon Commercial Hard-Anodized 16-Quart Stock Pot with Lid
from: Calphalon
Brand: Calphalon
EAN: 0016853019564
Item Dimensions:
Label: Calphalon
Manufacturer: Calphalon
Model: D816DI
Publisher: Calphalon
Studio: Calphalon
Features:
- Ideal for simmering soup or stew, or cooking pasta
- Heavy-gauge aluminum provides quick, even heating
- Hard-anodized surfaces resist sticking and scratching
- Textured cast stainless-steel Cool V handles
- Lifetime warranty
Accessories:
- Calphalon Stainless Steel Large Spoon
- Calphalon Commercial Hard-Anodized 14-Inch Paella Pan with Lid
- Calphalon Stainless Steel Large Spatula
- Calphalon Stainless-Steel Ladle
- Calphalon Stainless-Steel Skimmer
Editorial Review:
Amazon.com Review:
Calphalon Commercial hard-anodized pans are made for the more serious cook who is looking for kitchenware built to last a lifetime. This oversize, 16-quart stockpot is good for making large meals from soup to stews to pasta, and its heavy-gauge aluminum construction also stands up to deep frying. The looped handles are easy to grip and stay cooler than you might expect, thanks to V-shaped splits where they meet the pan, but it's still a good idea to keep hot pads nearby. The nonporous and nonreactive hard-anodized surface resists sticking and doesn't affect the flavor or color of food. It's also tough enough to handle stainless-steel utensils and vigorous whisking. Unlike pans with plastic or wood handles, the extremely sturdy all-metal construction provides you the flexibility to take the pan to the oven or broiler. But do remember to hand wash your Calphalon pans--dishwasher detergents are bad for the finish and their use voids the lifetime warranty. --Dale Steinke
Average Rating: 
Rating:
- What a differenceI had earlier thought my old graniteware stockpot (you know, the black speckly thing you get in the hardware store) was "good enough", but decided to buy this anyway.
My goodness, this made such an enormous difference you have no idea. Not only did it boil the water far faster, it did so much more evenly, and the results clearly tasted vastly better. I am not kidding. I make a variety of stocks at least once a month.
My lid came perfectly flat, but I can understand some of ... Read More
Rating:
- Sturdy Enough To Make 200 ProofAfter overcooking our last batch Granny got mad and threw our pig iron cooker in the crick. Thank goodness I got wind of the CALPHALON 16-QUART STOCK POT. Not only did this cooker give us a better recipe, it gave our still a more "elegant" flare.
This pot's all-metal construction is perfect for cooking and fermenting cornmeal, and Cousin Skooter adds sugar and yeast with complete piece of mind that none of the precious ingredients will stick to the heavy-gauge aluminum surface. And boy ... Read More
Rating:
- First Calphalon potThis is the first Calphalon pot that I have bought. I could not be happier. I debated whether to get the 12 quart v. the 16 quart but just went for the larger one. For just my husband and I, we cook spaghetti sauce and chili in this pot and freeze the leftovers for quick lunch and dinner meals. For the size, quality and price, it is great deal!
Rating:
- warped lidsWe ordered this product and the lid was warped, the replacement that was sent was also warped!
Rating:
- The Lobster PotWhen summer is here, my Calphalon Commercial Hard-Anodized 16-Quart Stock Pot with Lid gets a lot of use in the kitchen. For a Fourth of July celebration, we put water in this pot with whole red potatoes and sweet corn on the cob. We parboil these vegetables for about five minutes, then add more water and a couple of bottles of clam juice and then a few dozen steamers. While the pot is cooking, we add more hot water and some seaweed and cover it with the lid. After 5 minutes, we put in a few 2 1/2-pound ... Read More
