This piece was edited by Bernadette Machard de Gramont, an LA-based writer who specializes in global food and wine content. A Williams-Sonoma HQ alum, she researches and tests a variety of cookware, bakeware, and wine tools, and interviews field experts for their insight. A 12-quart capacity stockpot works well for making large amounts of, well, anything. Use it to simmer bone broth, whip up a batch of chili or Bolognese sauce, steam crab legs, or boil a family-sized amount of pasta. Deep stockpots can also be used for sous vide cooking, instead of having to buy a special container. People praise this stockpot for being of similar construction and quality to more expensive versions, but at a fraction of the price–especially considering the extra colanders included with this set.
As long as a layer of ferrous-magnetic stainless steel is on the outside and the bottom is flat, it will perform well on induction. In our opinion, it’s just not worth it for most people to pay nearly double for the 5-10 percent increase in heat distribution that those thin layers of copper will give you. The simple design and attention to finishing details are also appreciated, with the mirror finish and strong handles getting a few favorable mentions.
This eight-quart stockpot comes with a sturdy lid that has a stay-cool knob attached to its top. This product is compatible with all types of heat sources such as stovetops and comes with a lifetime warranty. Unfortunately, this product is not safe to use in a dishwasher, but it is washable and can be cleaned very quickly.
This makes it an outstanding choice for a variety of cooking techniques, not just for heating liquids. If I were forced to have a more limited collection of cookware, these would take the number two and three spots, just behind a cast iron or carbon steel skillet. The stainless steel lid fits snugly onto the rim, and has a stay-cool loop handle that’s Fixed in place with brawny stainless steel rivets.
Two thick inner layers of aluminum ensure that heat is transmitted evenly throughout the vessel and minimizes hot spots. And finally these finally crafted pans have a thin core of of manganese alloy which stiffens and strengthens the pan. This heavy pot wasn’t as comfortable to pour from as the other pots, and it took the longest to bring cuisinart griddler elite water to a boil because of its thick base. Additionally, this stockpot’s flared rim made it difficult to position its lid securely in place. The All-Clad Tri-Ply eight quart is made of durable stainless steel material; the dimensions of this product are 14.3 by 11 by 5.75 inches and has a total capacity of approximately eight liters.
It’s guaranteed for life to be free of manufacturing and material defects for home use. A well-fitted lid is also constructed of the same bilaminate combination, and it sits tightly on the rolled, dripless edge to seal in flavor and moisture. This beautiful pan is very expensive – but, cuisinart pots and pans set it’s also one that will become a multi-generational heirloom. And if you can afford it, you’d be hard-pressed to find another that will deliver the same high quality in this unique niche. The high walls of this stewpan make it ideal for stewing and braising meat, fish, and vegetables.
A versatile pot with many applications, the Calphalon 8-quart stockpot is very affordable for a top performer. Made In does offer all of their pieces à la carte including their stockpots. Consistently manufactured to standards high above the industry norm, All-Clad pots are wonderfully efficient, as well as strikingly attractive – they truly exemplify the ideal of Made in the USA quality. It’s also easy to clean, even after forming a glaze, and a dab of Barkeepers Friend will keep it sparkling inside and out. The design and functionality also gets nods of approval from purchasers.
A great option for those who enjoy the qualities of anodized aluminum and want to avoid traditional nonstick coatings, this is a reliable performer from Cuisinart with a very reasonable price tag. Made from 70 percent recycled stainless steel, the large loop grips are firmly attached to both the lid and walls with stainless steel rivets. To clean it, wash your pot with hot, soapy water, rinse, and dry promptly. Mauviel cautions against using bleach on copper cookware, as it can cause irreparable damage. It’s suitable for use with gas, electric, halogen, or ceramic hobs, but you’ll need an interface pad to use this lovely copper pot on an induction range.