Kitchen Aid Cookware: Calphalon Contemporary Stainless 8-Quart Stockpot with Glass Lid Review

I'm a big fan of this line of pots.The handles are extended to perfect length to work with a mitten or kitchen towel.The gradual flaring of the top half of the pot is great for cleaning because it allows for more arm angles.This also improves vision when looking at the bottom.The glass top is a must for perfect flame adjustment to achieve an ideal simmer.I use this pot only for stock making since it is a narrow tall pot.The previous reviewer objected to the time it took to bring water to a boil.I didn't notice any remarkable difference between this pot and my other pots.But since I'm only making stock, I know I will be using it for more than 2 hrs each time so losing seven minutes (if thats the case) is in the noise.And once you achieve a boil, simmering requires so little energy with the top on.My only issue is that the tri-ply could be thicker like thickness of Calphalon's cheaper Tri-Ply line.I'm guessing that it could be a compromise made to allow more ease of manufacturing the unique and beautiful shape of the pot.I'm trying to figure out why the long handles used in the skillets and sauce pansare so clunky and ugly that it goes totally counter to the shear elegance of the stock pots.It's almost like two separate designs teams worked on the line with one team having an artistic eye and the other a utilitarian philosophy.How did this stylistic inconsistency got past the production lead and upper management?

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Product Description:
Great tastes come to those who wait. Calphalon stockpots are ideal for stews, stock, chili, and other moist-cooked dishes. Heavy-gauge aluminum is responsive to temperature changes, whether you're slowly simmering or rapidly boiling. Calphalon's stockpots are designed for easy cooking, easy cleanup, and maximum performance. Add a stainless insert for your pasta-making pleasure.

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