- Sales Rank: #28439 in Kitchen & Housewares
- Size: 8.25 quarts
- Color: Silver
- Brand: Anolon
- Model: 75854
- Number of items: 1
- Dimensions: 8.88" h x
12.75" w x
13.00" l,
7.00 pounds
Features
- A full layer of copper sandwiched between two layers of aluminum is protected by an induction suitable stainless steel encapsulated base,this unique combination offers unmatched heat distribution and controlled cooking performance
- Stainless steel construction in a graceful tulip silhouette is preferred by professional chefs for its durability and performance,highly polished exteriors contrast with brush finished interiors which help hide scratches from metal utensils
- Refined cast stainless steel pan handles are double riveted to the pan for durability,deep seated stainless steel dome lid fist securely and the lid handle has extra clearance for easier lifting
- Suitable for use on all stovetops including glass and induction,Broiler and dishwasher safe for convenience
- Lifetime limited warranty
The Anolon Nouvelle Copper 8.25-Quart Covered Stockpot is where entertaining entrees begin. This essential cooking vessel accommodates soups, stews, stocks, pastas and vegetables. Everyone can enjoy favorite dishes from rich chowders to whole steamed lobsters. The stainless steel encapsulated copper base ensures even heat distribution, enduring food releasing performance and easy cleaning.
Customer Reviews
Most helpful customer reviews
30 of 31 people found the following review helpful.
The best handles on the market, and some other pros and cons
By S. Smerud
Summary: Overall, a beautiful set of pans. However, there are some trade-offs. I would recommend this set to someone who likes the appearance or the handle design. However, considering the price, I personally would choose to either save money on a set that is very close in quality with a thinner base, or spend a little more money to get an even nicer set with thicker walls. In balancing all the features (some two stars, some five) into one overall rating, I came up with three stars, "It's OK". The thin side walls and the cost were the primary reasons why three stars instead of four or five.Assumptions: When shopping for a set of pans, I would first make sure I need every pan in the set. Choosing individual pans (instead of a set) can save money and ensure you only buy the pans you truly need. For example, there may be one or two pans you want that are not in any given set (which would add cost if you buy separately), and you may not use one or two that are included in any given set (but which you still pay for as part of the set). For this review, I assume every pan size and type in this set is needed. I am comparing features relative to all price points (Mauviel, All-Clad, Calphalon, Emeril, and Viking) and rating the overall value based on what else is available relative to the cost of this particular set.Appearance: The appearance is solely a matter of personal preference. Personally, I thought these pans were beautiful--a very nice shape and design.Function: The working area in the center of the skillets and the sauté pan are a little smaller than competing pans of the same size. The stock pot is perfectly proportioned between its diameter and height, allowing a little better access than my same-size Calphalon that is taller and thinner. The side walls are very thin, as if a drop from three feet would completely cave in the side of a pan (maybe not, but it seems likely).The solid base helps with even heat distribution at the bottom of the pans, but the thin sides do not share this benefit. This is not a fully-clad set of pans (and doesn't claim to be), so it's understandable that the sides will not distribute heat evenly. The solid exterior base is a little smaller than the cooking surface of each pan, so heat may be a little different at the center of the pan than it is at the far edges. This may not seem like a big deal, but the copper base is the big selling point and that value is offset with uneven heat and thin side walls. (Note: The copper will patina unless polished, and this is unavoidable with all copper cookware.) A slight flare at the rim of the stock and sauce pots help pour more easily than all other straight-edge pans where liquid dripples down the side instead of pouring cleanly off the edge.Hands down, these are the best handles of any cookware I've used. They are thick and very easy to maneuver. By comparison, All-Clad handles are thinner awkward when pouring. The lids look nice, with welded handles (avoiding a rivet). The handle loops look taller, and provide as much or more clearance (for a hot pad, etc.) as other manufacturers.I hope these considerations are helpful. You will not be disappointed if you ultimately purchase this set after considering the pros and cons.
11 of 11 people found the following review helpful.
Well made but smaller than stated
By Cooper's Mom
This pot is beautifully made... heavy, sleek, and well balanced. The lid fits tightly. However, it does not hold 3.5 quarts; I measured it at not quite 2.5 quarts (and that amount comes too close to the top). The top of the pot measures 8 inches diameter (not including the handles), and it's tapered toward the bottom. The height without the lid is only 5 inches. This makes it only a tiny bit larger than my 2 quart sauce pan, which is 8 X 4 inches (and that pan is straight sided). I will probably send this back for a 4 quart or larger pot, as I need something for soup and pasta for 3 (I've been using my 2 qt sauce pot, and it's just too small). I want something smaller than my 6 quart stock pot, as this leaves my soups too shallow to use my immersion blender effectively.
8 of 8 people found the following review helpful.
Simply superior
By B. Rose
I've been gradually upgrading my cookware piece-by-piece... until this set, I was accumulating non-stick Calphalon pans but still had some cheap generic stainless steel stockpots. My old stuff served me fine, but... well, read the review.When I got this set, I was reluctant to leave my non-stick Calphalon pans behind for uncoated stainless ones, even though they were obviously very well made... so I started with the stock pot. From my very first cooking session, I was sold on their superior quality.APPEARANCE: like the pictures. Nice, chrome-y mirror finish on the outside, heavy-duty handles, and shiny, plain metal lids. Nothing special, but still a clean and timeless look.CONSTRUCTION: these pieces are HEAVIER than your run-of-the-mill cookware, due to the heavy cladding in the base. The handles are solidly riveted and feel as though they'll last a lifetime, with care (no loose rivets, etc.). Another reviewer on here commented that the sides are thin -- well, they're thinner than the bases, but are still solid metal. Durable stuff.PERFORMANCE: really, if you're buying these, it's for the performance boost. The heavy copper-clad bottoms of these pieces will outperform your other cookware... period. It's amazing how much of a difference it makes. I'll start with my stockpot -- I have a ceramic top stove which 'pulses' heat. It's slow to heat pots and pans, yet with my old stockpots I'd often get burn spots, even on medium heat, cooking soups. Why? I'm not sure, but I think it was a combination of the 'pulse' heating with the thin metal of my old stockpots. My new Anolon pot has none of those issues -- it heats perfectly evenly, as far as I can tell. It's great for making popcorn too (will take longer to heat up, but will pop all the kernels more rapidly and with less burning/unpopped kernels). For stir-fry, the skillets are great... the thicker base means you get more even high-heat to sear in flavor without burning or simmering your dish.CLEANING: really, cleaning this isn't as bad as you'd think. If you're like me and have been investing in non-stick cookware, you're nervous about using pieces like this. Well -- don't be. The superior heat distribution drastically reduce the chances that you'll have to deal with any burnt-on residue, which is really the main cause of cleaning frustration with uncoated steel cookware. Properly seasoning your cookware (or investing in a cheap copper scrubbie) will further reduce cleaning frustrations. I've made soups, sauces, popcorn, and sauteed / seared meat, and have had no difficulties cleaning these pieces so far.SUMMARY: I'll update as I have more time to use these, but so far am very pleased. I'm holding onto my Calphalon nonstick stuff, just in case, but am gradually learning to trust quality stainless cookware. For superior control over your cooking, you can't go wrong with this set... especially if you're using a finicky ceramic top range like me. I recommend this if you're relatively serious about cooking and can stomach the initial investment. With care, these should last a lifetime.
Tags : {SPIN_10} induction cooker
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