Healthy and home-made goodness starts from the kitchen and this is what Calphalon 8 Quart Tri-Ply Stainless Steel Stock Pot provides. It proudly presents Calphalon's version of innovation through its highly conductive heavy gauge aluminum core that extends throughout the pot, coupled with elegant interior exterior stainless steel finish to deliver maximum and quick heat response. Furthermore, it brings extra style and functionality with its riveted, stay cool stainless steel handles and tempered glass cover which doesn't absorb nutrients and moisture and allows easy monitoring at a glance.

With Calphalon, it's about knowing the right tool to create delicious results in the kitchen.

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The perfect pot for soups, pasta and stocks. The Calphalon Triply Stainless Steel 8qt Stockpot mixes the elegance and beauty of stainless steel with a core of highly conductive aluminum for superior results. The domed glass lid makes it easy to monitor your foods without disturbing them as well as returns moisture to your foods.

7 Responses to “Calphalon 8 Quart (2 Gallon) Tri-Ply Stainless Steel Stockpot w/ Glass Lid”

1. V. Mills says:

   February 2, 2010 at 12:00 am

   This is a lovely stock pot, but it is for a wedding gift. The glass lid is a plus!
2. foodie123 says:

   January 20, 2010 at 12:00 am

   ok, “everything burns” is a slight exageration, but two out of three things cooked in my new pan burned, and at this point i am giving up on this pan and going back to my old stockpot with scratched coating instead. the metal thickness is only 1/2 that of the calphalon i bought 5 years ago, and that in turn was only 2/3 of the thickness of the calphalon i bought 15 years ago. i guess i won’t be buying calphalon on the internet anymore.
3. S. Kessler says:

   January 11, 2010 at 12:00 am

   I’ve now had this Calphalon Tri-Ply 8 quart stockpot for almost a year. After I renovated my kitchen in the fall of 2008, I started replacing all my old cookware. Despite the fact that I was very unhappy with the 8-qt. Calphalon anodized aluminum stockpot that I’d had for maybe 20 years (the anodized surface had worn away inside and was down to bare aluminum and the bottom pitted), after doing my research on stockpots I decided to take a chance on the then-new Calphalon Tri-Ply line. I’m very glad I did. This stock pot boils water very fast, and keeps it boiling even when I turn the heat down low while I wait for the optimal time to put my pasta in. I love the glass lid, which lets me monitor the progress of the heating water. Another thing I love about this pot,is that it is wider across the top and not as tall as my previous stockpot. Which means that there is more surface area to accommodate pastas such as ravioli and gnocchi without crowding them. Also the slightly lower height of the pot makes it not only fit better on the stovetop underneath my microwave oven, but is easier to reach into with my spider or tongs for this decidedly petite cook.

   Not to mention that it accommodates a lot of chicken or other meat for actual stocks and large quantities of soup.

   All-in-all, and excellent design with excellent value at this price. I definitely recommend it and would buy it again, but I don’t think I’m going to need to do that for many more years to come.
4. S.J.O'Toole says:

   January 9, 2010 at 12:00 am

   I love it! It is easy to cook in and to clean. I may buy a small size of the same product.
5. Nekobasu says:

   November 20, 2009 at 12:00 am

   I have a set of Calphalon tri-ply cookware that I purchased in 1996 when I got married. It was all made in USA back then, which was the biggest reason I felt I could trust it. For some reason, Calphalon’s web site incorrectly states that tri-ply was introduced later. That’s not true. The line was later re-engineered to use less metal and for lower quality standards in order for manufacturing to be outsourced to China. Look on the packaging for tri-ply products in your local Macy’s, Williams-Sonoma, or other store that carries it. It’s now made in China.

   One very noticeable difference is that the old lids have thick handles. The thinnest part of the cross-section of the top center of the old lid handles is about 3/8″ thick. The same cross-section of the new lid handles is 3/16″ thick at most. In addition, the seam at the spot weld where the metal rim is joined to itself is very smooth and unnoticeable unless you specifically look for it. On the new lids, the same spot weld joint is offset about 1/64″ and is obvious to the casual observer. You might think 1/64″ is small, but when you consider that the same joint on the old lids is aligned to within less than 4/1000″ (less than the thickness of an average human hair), it’s way off.

   Another difference I’ve noticed is that the pots and pans feel lighter that than the old stuff. This means that there is less metal, which translates into less even heat for cooking, and a greater chance of warping.

   For some very stupid reason, when the tri-ply cookware was re-engineered for Chinese manufacturing, someone got the “bright” idea to change the shape of the pan and lid rims. That way, if I buy additional pieces of tri-ply for my kitchen, the pans and lids are incompatible with my existing tri-ply collection. The Chinese are becoming increasingly wealthy. The day will come; maybe in another 10-20 years; when manufacturing will get re-outsourced to Africa. The Chinese are already doing this themselves. At that time, you can trust Calphalon to re-engineer the tri-ply line again for even less metal and lower quality. You can be sure that it won’t be compatible with what was made in USA or China either. Caveat emptor.

   If I were starting out all over again on purchasing a cookware set I plan for my grandchildren to inherit, I would look for an American or European manufacturer that continues to make products that are compatible with what they manufactured at least 50 years ago and still produce in the original country of origin. You never know when you might wish to add to your collection or replace something that got damaged, was lost during a move, or never got returned by someone who borrowed it.

   I was about to spend over $500 on additions to my Calphalon tri-ply set, including a 12″ wok with covered lid, stock pot, pasta insert, a 3QT chef’s pan, a set of every size of shallow sauce pan, and more. I already have every size of regular sauce pan, skillet, and saute pan, plus a lot more. The in-between size of the shallow sauce pans would have been a perfect addition. Since the lids and pans are incompatible with what I already have, I just bought a 1QT sauce pan (there is no lid in its size) for $30, and called it good. I can live with my existing collection, so that’s what I’ll do instead.

   By the way, I wrote twice to Calphalon regarding the incompatible lids, and all they did was send me automated responses asking me if my issue was resolved. They never did address the issue.

   The only reason I gave Calphalon a full three stars is because it’s on a par with pretty much everything else getting cranked out of China these days. Let’s hope and pray that there is no lead or mercury in the metal. In the USA, lead is commonly used in alloys to enhance machinability, but not for anything that may come into contact with food or would be put on or in a human, like jewelry, surgical tools, and cookware. Outside the USA, mercury could also be used for the same purpose. The Chinese have already demonstrated that they have no problem putting melamine in infant formula and lead-based paint in childrens’ toys. Don’t put it past them to use a stainless steel alloy that has lead or mercury in it. For those who don’t know, stainless steel is an alloy.
6. Kerri @ The Calphalon Place says:

   November 3, 2010 at 10:11 pm

   Hi, just doing some research for my Calphalon site. Amazing the amount of information on the web. Not what I was looking for, but very nice site. Cya later.
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