• 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 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

I 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 the earlier ones may have been warped, and if you want proof of it, just click in the image of the pot above and look closely at the lid...hilariously, the one in the photo is warped! But as I said mine is fine.

The only thing I would consider replacing this with would be Mauviel 2.75mm copper which would run me about $500 or so.

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.

This 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!

We ordered this product and the lid was warped, the replacement that was sent was also warped!

When 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 whole Maine lobsters. After the cooking is completed, we remove and drain everything and arrange each person's lobster, steamers, and vegetables on a small oval platter for serving. Thick creamy New England clam chowder is also served, along with Pilot crackers and crusty Italian bread.

A wonderful dinner from a wonderful Calphalon pot!