Kitchen Aid Cookware: Calphalon One Infused Anodized 8-Quart Stockpot with Lid Review

I have had my set of Caphalon One pans for 5 years now and they are still in great condition. i bought the stockpot separately.I have gotten my moneys worth like no other pans I have owned. The anodized aluminum transfers heat fast and evenly. The ergonomic handle that usually does not get hot on the stove top, depending on how you use it. They sell many separate piece to go with these, my favorites are the chef's dutch oven in the 7 quart, and the big pan that has the built in strainer.

The non-stick surface is very hard and effective, and so easy to clean. If you have a big mess, just let some hot water sit in it for a few minutes and they just wipe clean. Be careful what scrubbers you use so you do not scratch it, I use a nylon brush to wipe the goop out in the sink. The corners inside are rounded so that food does not get suck in them. If you do get some stuck food or burn something, do not use scouring powder, only Bar Keepers Friend powder can scrub without scratching. It is not dishwasher safe, and do not use metal utensils either. Follow these steps and they will last forever.

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Product Description:
This exciting hybrid combines qualities of both traditional metal and non-stick cooking surfaces. Now not only can you brown, sear, and reduce sauces as the recipe intended, but you can also breathe a sigh of relief as you won't have a battle removing food and stains from the pan following use. How did this happen you ask? CALPHALON ONE INFUSED ANODIZED is manufactured with a revolutionary anodization process. Both interior and exterior surfaces are infused with an advanced release polymer which actually penetrates below the surface of the metal, into its very pores, offering superb durability and versatility. The intrinsic properties of aluminum ensure fast and even heating, as you've come to expect from Calphalon. Stockpots are ideally suited for cooking stock of course, but also for boiling pasta, steaming lobsters and crabs, and cooking bulky items like corn on the cob and potatoes.

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