Calphalon Commercial Hard-Anodized 16-Quart Stock Pot with Lid
by Calphalon
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Product Summary
Manufacturer: CalphalonBrand: Calphalon
Model: D816DI
Product 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
- 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
Kitchen and Housewares Reviews of Calphalon Commercial Hard-Anodized 16-Quart Stock Pot with Lid
Customer Review: Sturdy Enough To Make 200 Proof
Summary: 5 Stars
After 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 howdy, 16 quarts makes for a lot of recipe--about six jars an hour drops out of the flakestand barrel.
Sure want to thank Cal (Cal Phalon, that is) for making such a wonderful cook pot. Ain't none of us figured out yet what "Hard-Anodized" means, although Cousin Buford claims he had to go to the doctor once to have his anods removed, but that's another story.
Description of Calphalon Commercial Hard-Anodized 16-Quart Stock Pot with Lid
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 SteinkeStockpots
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