Anolon Advanced Hard Anodized Nonstick Stock Pot/Stockpot with Straining and Lid - 6 Quart, Black

I had a 6-qt Calphalon that ended up looking like crap after one year. Part of the bottom scraped off and it felt lightweight and flimsy from the beginning - not like my older Calphalons. I tried this one because I have an 8-qt oval roaster by Anolon that I just love and it is over 10 years old and looks like new. This stock pot is beautiful, I love the locking top and the option to drain through the holes in the cover. Good thing I read the directions where it says not to put in the dishwasher and I was bummed about that but it cleans up really fast and nicely. I have used it every night now and love it. Highly recommend.

I love this. When I'm cooking for a lot of people, this is great. It makes draining pasta, veggies, or ground meat a breeze. I've had it for quite a while now, and the finish has stayed pristine.

While I found the metal to be a little light; the pan seems to perform well. It heats quickly and the heat disperses evenly throughout the pan. I have issues cleaning pots, I cannot stand over the sink too long and wash them. This pot seems to take to the dishwasher just fine. Beware that this may shorten the life of the pot, at this point I am not sure. I really like the way that the lid ratchets into the pot. This is a sturdy hold that can take picking up the pot by the top handle, although I do not recommend doing that. The strainer function is integrated into the lid and you do not need to tilt the pot over onto its top or slide a piece of hot metal to get the water out of the pot. 4.5 out of 5!!

Great stock pot. Locking lid really is useful for draining hot liquid. Handles stay cool enough to handle without hot pads. Cleans up easy.

Without measuring my wife's previous "spaghetti pot" for replacement I began (like most husbands d) by buying what came up 1st in the list on amazon prime. Fast forward to returning 3 pots of different sizes, we came to this 6qt which is perfect for our 2 adult 2 child family. She loves the locking mechanism on the lid and water filter spout thingy. She doesnt have to pull out a colander to pour out water for the noodles in the pot. WAY EASIER. Maybe this feature is on a lot of pots these days, I dont know. It's also not to heavy for a 5' tall women to move around but not light weight like junky pots on amazon. Do yourself a favor, spend a little bit more for Anolon. You won't have to buy another one for (my guess) 25 years or so. Or you will be replacing it with a robot pot or something cool that hovers in 2045!

I bought my first Analon frying pan about 20 years ago and even after frequent use, it is still like new. If taken care of properly, think they will last a long time!

I have decided, based on the performance of this pot, that I will always prefer the hard-anodized finish (on a good quality brand) to any other kind of non-stick coating. It is easy to clean, the lid locks, and there are pour spouts on both sides. It's also the right size for me so that I can lift to drain it even when it's full. The only negative thing is that the straining apertures are offset when the lid is locked, so that there is only about a half inch when the straining area on the lid and the pour spout overlap. It still drains, but more slowly.

I looked for quite some time try to replace my pot I had worn out. I was pretty picky about what I wanted. Locking lid (not easy to find) two handles WITH silicone covering, and 6 qt size. I was so pleased to find this one. I'm not sure why so many pots and pans out there with two handles don't have silicone on them. I was tired of burning myself. I've used it several times and it works well. Cleaning, not real sure as I have only used it for pastas and soups. Would highly recommend.

My favourite pot, perfect size for family of 4.

It is the size I was looking for. I was replacing another older Analon pot that I loved. I felt this model was not nearly as heavy a gauge metal as my former one. It cooks hotter and feels cheaper as a result. The locking straining lid is something I am trying to get used to. Maybe I’ll like it eventually, I can see that it could be helpful.