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Calphalon Commercial Hard Anodized 12-Quart Stockpot with Lid | 
 enlarge | Brand: Calphalon
Category: Kitchen
Buy New: $341.99
Rating:  123 reviews
Sales Rank: 2488
Color: charcoal gray
Shipping Weight (lbs): 8.3
Dimensions (in): 13.3 x 9.5 x 9.8
MPN: D812
Model: D812
UPC: 016853018635
EAN: 0016853018635
ASIN: B00004SY7G
Release Date: May 23, 2005
Promotion: Get free shipping on this item when you spend $60.00 or more on All items from Toyzz qualify for free shipping! offered by Toyzz. Enter code ALL4FREE at checkout. Terms and Conditions
Availability: Usually ships in 1-3 weeks
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| Features:
| • | Original Calphalon hard anodized aluminum for superior conductivity | | • | Perfect surface for searing, browing, deglazing, carmelizing or any other classic technique, a truly versatile cooking surface | | • | Extremely durable, metal utensil recommended | | • | "Cool V" handles stay cooler with regular stovetop use. | | • | Lifetime warranty |
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| Editorial Reviews:
Product Description
The best stocks are simmered slowly over steady, low heat. Calphalon's 12-qt. Stock Pot is crafted of heavy-gauge aluminum to cook ingredients evenly, at just the right temperature. Stick-resistant surface won't react with most foods. Includes flat, anodized lid.
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 large-size, 12-quart stockpot is good for soup, stews, and 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
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| Customer Reviews: Read 45 more reviews...
 A Cook's Pot May 12, 2006
Mary Wehmeier (California USA)
104 out of 105 found this review helpful
I have owned this pot for over 6 years, er now over 9 years and it gets used all the time. Coming from a professional resturant family, I knew about the Calphalon Commercial Hard Anodized line we used in the resturant-- and how they perform. So buying one for home use just meant saving up enough $$ to purchase it, but at this price I'm buying another one! They are well worth the money.
This pot is very user friendly as it can do everything from Soup, spagetti sauce to large batches of jelly and jam, or corn on the cob for a small army of diners. We've even used it to boil 2-3 small lobsters without a hitch.
THE FOLLOWING IS SPECIFIC INSTRUCTIONS FOR CALPHALON'S HARD ANODIZED COOKWARE-- Not the non-stick.
A few other reviewers have mentioned a couple things I'd like to set straight.
1. NEVER EVER put this pot in the dishwasher. It will void the warranty. Calphalon tells you wash it by hand in the sink with hot water. Calphalon tells you in the instructions you can use 3M Pot Scrubbers and Comet Cleanser on the pan. This will remove any and all food residue, in order to keep it from sticking. Clean or Treating it about every 3-4 washings with Dormond Cleanser is recommended by Calphalon to return the pan to it's like new condition. Normally soaking the pot by filling it with dish soap and hot water releases most sticky food.
2. For those reviewers who commented about warped lids and problems, Calphalon does take their warranty seriously. Call the company (get the number off their website,) and tell them your problems and don't take no for an answer. I do agree that since some Calphalon has been made overseas vs the old time stock out of Ohio, the quality has been spotty at times. But this is where you get the opportunity to speak up and tell them exactly what you think. (I personally have bought every piece of Ohio made Calphalon I can find, it is superior.) But I've returned a poorly made lid and other problems and never had a problem. If you first don't like the answer you get, Write the CEO/President of the company a letter. It will get action if you explain your problem and tell them what you exspect of them to do make it right. They are used to dealing with the expections of professional chefs.
In our house we do not like the idea of using a non-stick pan and have never had a problem with these Hard Anodized pans and food sticking. The trick is getting the pan hot enough with the proper oil or liquid before you begin adding additional items to cook.
The major problem most people have is understanding HOW to cook with these pans. It really pays to read the instruction booklet that comes with the pans. It will save you countless grief and make you a much better cook/chef.
And we still love it and it's twin that's now going on 4 years old!
A Great Multi Purpose Stockpot June 19, 2000
Zon Mundhenk (Lost In America)
105 out of 107 found this review helpful
I recieved this item as a wedding gift, and have found it to be the greatest stockpot in the world for so many things: from huge batches of pasta to ham-hock soup to turning my tomato harvest into several gallons of sauce, this pot has never let me down. Why? the thick, anodized aluminum ensures even heat. It stands up to all day slow cooking of highly acidic tomatoes without staining. The handles are large and sturdy enough even for my huge, sometimes clumsy hands to grip. The lid stays on but allows steam to vent; I never have to worry about a kitchen "explosion" onto the stove. And the whole thing is so sturdy it stands up any abuse I dish out: dropping, stabbing, three day soaks, without a stain, dent or complaint. I highly reccomend this product for anyone from beginning cooks to experienced chefs.
You can't improve on perfection! October 3, 2002
fair_deal_guy (Prior Lake, MN USA)
59 out of 60 found this review helpful
This stockpot is the last one you'll ever buy. It is so well-constructed, so solid, and so well crafted it will last for generations. The cooking performance is superb. It conducts heat well (it's made of aluminum) and distributes it evenly to ensure good results even on high heat. I've used it for soups, stews, cassoulets, and canning and in every instance it outperforms every other pot of its kind I've ever tried. People may question the price, but trust me, the four other stockpots I've owned collectively cost a lot more and did a lot less. Spend the money and get yourself a once-in-a-lifetime pot that will serve your needs for good. This is a true bargain in every regard.
I use this a lot more than I thought I would! It's GREAT! June 10, 2006
Diane Kistner (Tallahassee, Florida)
13 out of 14 found this review helpful
I was lusting for this stock pot because I had bought three other Calphalon Commercial Hard Anodized pieces earlier in the year and just love them. This line of cookware is so tough, Calphalon actually recommends cleaning it with Comet! I was afraid Calphalon would discontinue this pot before I could afford to buy it...and then it went on sale. What joy!
I didn't think I'd use this pot very much because I'm not much of a cook; that it would just sit around looking pretty as part of my set except during rare canning adventures. But the day it came, I tried using it to cook a whole meal (see below) using a stainless steel steamer insert from a cheap stock-pot/steamer set that fit well enough to get the job done. I've used it every other day or so ever since!
My first meal: I put some beans I'd soaked overnight in the bottom of the pot and brought them to a slow boil. After the beans had cooked a bit, I set two cups of rice (prepared as follows) in a Pyrex glass 7-cup storage bowl (sans lid) and set it into the stock pot. (Fabulous rice-cooking technique: Put twice-rinsed rice into a heat-proof bowl, pour HOT water over it so the water level is roughly 3/4" higher than the rice, then steam approximately 20-25 minutes. It will hold longer without overcooking, hot and ready to serve.) When it was almost time for dinner, I went out to my garden, picked some summer squash, and cut it in half lengthwise; there was plenty of room to stick the squash around the edges of the rice bowl in the steamer. We had beans & rice and lovely steamed squash for dinner and it was marvelous!
The only thing that could make this stock pot better is if I could get my hands on a steamer basket that truly fits it. I've been trying to locate one made specifically for this pot but so far have not been successful. If somebody finds a good one, please let me know!
great value on a great pot October 21, 2005
just some (philadelphia, pa)
8 out of 8 found this review helpful
this is a great price on this stock pot. it's a heavy duty anadized aluminum which heats evenly and quickly. because of the quality of the metal your stocks and soups will cook evenly all the way up the sides of the pan. the only draw back is that it's incredibly larger and storage is at a premium in my apartment. still, it's perfect for canning, apple sauce, and big batches of soup.
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