Calphalon Commercial Hard-Anodized 16-Quart Stock Pot with Lid

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.


First Calphalon pot   September 25, 2002
 5 out of 6 found this review helpful

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!


The Lobster Pot   March 15, 2001
 6 out of 10 found this review helpful

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!


What a difference   November 13, 2003
 2 out of 5 found this review helpful

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.


One of the best chef's pots available   November 2, 2000
Calphalon is one of the nicest aluminum cookware sets available. I have cooked professionally as well as for friends and family, and this line of cookware is excellent for even heat distribution. In addition, it is one of the most durable due to the hard anodized surface. I would recommend this for anyone who fancies themselves a serious chef. The only cookware better is copper clad. For the large cost difference between this and copper, this is by far the best value.