Cuisinart Chef’s Classic 5-Quart Chili Pot with Cover (Nonstick Hard-Anodized) is a versatile, wide-profile 5-quart pan designed for chili, stews, sauces, braises, and one‑pot meals. From Cuisinart’s Chef’s Classic Nonstick Hard‑Anodized line, it pairs fast, even heating with a durable nonstick interior and a tight-fitting tempered‑glass cover.
Key features
Hard‑anodized construction: Dense, nonporous, highly wear‑resistant exterior; heats quickly and evenly to minimize hot spots.
Quantanium nonstick interior: Multi‑layer nonstick reinforced with titanium for excellent food release and easy cleanup; allows low‑ or no‑oil cooking.
Tempered‑glass cover: Break‑resistant lid lets you monitor cooking without lifting; fits tightly to help seal in moisture and flavor.
Cool Grip handles: Solid stainless steel, riveted side handles stay cool on the stovetop and provide a secure, balanced grip for lifting and oven use.
Drip‑free rim: Tapered edge for clean, controlled pouring.
Oven safe: Pan oven safe up to 500°F (260°C); glass cover oven safe up to 350°F (177°C).
Stovetop versatility: Suitable for gas, electric, and glass‑ceramic cooktops. Not induction compatible.
Classic 5‑quart capacity: Ideal for family‑size batches of chili, soups, beans, pasta sauces, risotto, and shallow braises.
What’s included
5‑quart hard‑anodized chili pot (model 650‑26CP)
Tempered‑glass cover
Care and use
Hand wash only: Use a non-abrasive sponge and mild detergent. Avoid steel wool or harsh cleaners.
Utensils: For the best longevity of the nonstick surface, use wood, silicone, or nylon utensils.
Heat: Use low to medium heat for most cooking; avoid preheating an empty pan on high.
Broiler: Not broiler safe.
Storage: Avoid stacking heavy items directly on the nonstick surface without protection.
Dimensions and Capacity
Capacity: 5 quarts (4.7 liters)
Profile: Wide cooking surface with moderately low sides and dual loop handles for easy oven‑to‑table service
Uses
Chili and stews that benefit from a wide surface for reduction
Browning and simmering meats and beans
Pasta sauces, curries, ragù, and risotto
Shallow braises and stovetop casseroles
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