Calphalon Commercial Hard-Anodized 6-1/2-Quart Saucepot with Pasta Insert | 
 enlarge | Brand: Calphalon
Category: Kitchen
This item is no longer available
Rating:  19 reviews
Sales Rank: 145134
Shipping Weight (lbs): 9
Dimensions (in): 17 x 11.6 x 9.9
MPN: DLA87061/2P
Model: DLA8706 1/2P
UPC: 016853021918
EAN: 0016853021918
ASIN: B00005AWC9
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| Features:
| • | Set contains 6-1/2-quart saucepan, 6-quart insert, and lid | | • | Set cooks and drains pasta, corn, or shellfish easily | | • | Aluminum core for excellent heat conductivity | | • | Pot and lid are hard anodized for durability | | • | Lifetime warranty |
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| Accessories:
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| Editorial Reviews:
Amazon.com Review
If you've ever suffered a steam burn draining your spaghetti through a colander, you'll appreciate this three-piece pasta set. A 6-quart insert sits inside the saucepan, so when your pasta is appropriately al dente, just lift the insert for instant drainage. The 6-1/2-quart saucepan has a pure aluminum core for fast heat conductivity so the water will boil faster. Because aluminum can dent, warp, or discolor easily, a hard-anodized coating protects the saucepan and increases its durability. The lid is also hard anodized, which means the oxide film of aluminum has been thickened to protect the pan. The insert is stainless steel, so it won't react to food and will retain its shape through a lifetime of use. The set includes a collector's edition recipe card to get you started on your pasta-cooking adventures. While most metal utensils are safe with anodized surfaces, avoid sharp tools, such as knives. For optimum longevity, this set should be hand washed. --Laura Cuthbert
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| Customer Reviews: Read 14 more reviews...
 A lifesaver in the kitchen! December 31, 2001
34 out of 35 found this review helpful
One of the best things about this pasta set was being able to throw away my plastic colander. This was worth its weight in gold from the day I brought this home. Pasta cooks very nicely in this combination, as does steamed vegetables. It's particularly helpful when boiling crab legs- much easier to simply lift out the insert than to take all those pesky legs and put them in a colander. This is also great for making pot roasts that could be made in a stockpot or crockpot- the strainer makes it very easy to separate the stock for making gravy. So many uses, so little time!
Calphalon Commercial Pasta Pentola Set--Great Buy April 3, 2001
34 out of 37 found this review helpful
This Calphalon Commercial Hard-Anodized 6 1/2-Quart Saucepot with Pasta Insert and Lid is a "pasta pentola set" from the newer line of Calphalon's Hard Anodized cookware. Because the handles of this saucepot, pasta insert, and lid are made from stainless steel, they stay cool to the touch. The pasta insert is made from heavy duty 18/10 stainless steel.I have found that the cooking times for different kinds of pasta are consistent when I cook them with this pot and insert, so I can set my kitchen timer for a minute or so before the time I need for al dente. When the pasta is done, I remove the insert, let the water drain off into the pan, and put the cooked pasta into a large bowl and sauce it. The sauce pan can be used to make large quanties of sauce, stew, chili, or soup. It heats up to a medium-high setting in a short amount of time. The Commercial hard anodized finish is almost nonstick. I don't use any pan cooking spray on these hard anodized pans because it causes a sticky residue to be built up. I hand wash my Calphalon pots and pans and use Bon Ami or Dormond cleaner for any stains or discoloration. All of the Calphalon "Collector's Edition" "specials" are great buys, and this pasta pentola set is perfect for a couple or a small family to add to their collection of quality cookware.
How much pasta can you cook??? October 8, 2003
9 out of 9 found this review helpful
I bought this out of my gold box. Nearly ended in divorce court. This fills up the cupboard and some pots have been relegated to the shelves in the garage. I bought this to replace a Circulon stock pot that I bought to try that brand. No comparison! The Circulon doesn't fit on the burner, is too tall for the stove, and is non-stick. To be fair, it's a fine pot, but I'm not a big fan of non-stick. The Calphalon stays on the stove while I try to figure out where to keep all this stuff. I love this for pasta and stock. You can lift out the stainless liner and remove all the dross from stock (I just made a chicken dish with the 12" everyday pan, this pot to make the stock, and the 4 qt. pot to cook some tortellini). The stock comes out clear, and the remains are easy to sort out for the cat! I've finally decided to limit the number of lids for all these pots. Thankfully, many lids fit more than one pot. Clean up is easy IF you follow directions. I spent 39 years in the public schools trying to teach kids to FOLLOW DIRECTIONS! The Calphalon cleaner works wonders if all else fails. Always, always heat the pan first, then add oil, then the ingredients at ROOM temperature. One other thing, I only use plastic or wooden utensils in any cookware, I hate the look of scratches! This product line is better than any other I have ever used; you can keep your teflon and non-stick stuff....and I NEVER let anyone else wash these pans!
Buy This Pot! August 25, 2001
11 out of 12 found this review helpful
I very nearly didn't, thanks to the comments of reviewer Glam72 in San Francisco. Having never used Calphalon, I didn't know how seriously to take the comment about it requiring 1/2 hour to heat the water, but did know that my life isn't about waiting around for pots to boil. However, after a fruitless search for another pasta cooker with an insert that goes clear to the bottom of the pot, I bought this set. Within five minutes of taking it out of the box, I had it on the stove with four quarts of cold water in it and my stopwatch running. 9.75 minutes from cold to rolling boil, and the only "cheat" was that I turned the burner on to begin heating while I was filling the pot. This I can live with. Given my new found passion for Italian cooking, I'm expecting this pot to become one of the "couldn't live without's" in my kitchen.
Great Pot. October 5, 2002
15 out of 18 found this review helpful
I Own a 6 & 1/2 Commercial, and a Professional. Both get a good workout between doing steamed spiced shrimp, pasta, mashed potatoes, and home made stocks. The different handles Do make a big difference. My stubbornness creates a burning hot flying disc in the kitchen with the Professional lid, however I am able to pick up and place down the Commercial lid without causing any discomfort.
Don't fill this pot up past the last set of holes before you set it on the burner. (You will have about 1"&1/2 before the lip of the pot {not the pentola}. If you fill it up further, you will have a boil over.
With the starchy types of foods that you cook with the pasta pentola, it tends to quickly loose its shine, and builds up a dull scum. I find that by using a lemon peel with some comet, removes the scum quickly.Anything mot than 1 pound and 1/2 of pasta, I'd recommend a bigger pot. Otherwise, this is the pot for you.
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