Calphalon Professional Hard Anodized 2-Quart Classic Kettle

My only complaint--this is so trivial!--is that the texture of Calphalon stuff is reminiscent of blackboard material. Every time I remove or replace the lid, the scraping of metal on metal makes me flinch. The texture freaks me out to a lesser degree on those rare occasions when I have to scrub the kettle. For some reason this only occurs with Calphalon; I don't have this reaction when handling my non-Calphalon anodized cookware. Fellow freaks beware!

Update: I've now had this kettle for about five years, and I noticed when cleaning it the other day that the inside bottom is pocked and has white spots that look like mineral deposits but that don't scrub off. All of the pocks are small in diameter, but one or two are quite deep and may eventually work their way through the thick bottom of the kettle. Water in New York is not known for its hardness and I almost always use filtered (Brita) water in the kettle. I also tend to empty the kettle on every use--I rarely leave water sitting in it. So I'm inclined to think that these holes result from flaws in the metal, combined with heat. The kettle's still plenty strong, but I may be taking advantage of the lifetime warrantee on Calphalon Professional products in a few more years. This is one houseware I'd definitely consider worth repairing rather than replacing.