In the case of their stockpots, the wide, ergonomically designed stay-cool handles, which are secured with stainless steel rivets, allows for a comfortable, steady grip. It took about 19 minutes to bring water to a boil in this pot, longer than most, and it had the heaviest lid, which weighed in at a substantial 2 pounds, 1½ ounces. Its V-shaped handles featured a curved point rather than an angled one, but we still found them comfortable to grip while holding and pouring from the pot. We previously tested stockpots, but most of the models we looked at have been discontinued, so we decided to retest. We focused on finding the best 12-quart stockpot because we think it’s the most useful size—big enough to accommodate most jobs yet small enough to easily store. Our efforts resulted in not only gallons of fragrant chicken stock but also a new favorite stockpot.
It can handle heavy use and is big enough for large families, food prep projects, or canning and preserving. Although you won’t be able to monitor cooking with the lid on, I still prefer a metal lid like this for its durability and ease of cleaning. From frying pans to dutch ovens, find out which types of cookware are suitable for your cooking style.
Try to buy products that can resist more than 400 degrees Fahrenheit of heat and are also safe to use in an oven. The bottom appears to be a thick piece of stainless attached to the pot itself. I’ve had cuisinart pots and pans set mine for 4 years now and Love it so much I just bought another to get through holiday meal prep. Between stainless pots, and carbon steel pans, I Cant see why that shitty “non-stick” crap was ever made.
The Bayou Classic provides good value relative to cost, particularly with the “Big Daddy” sizes. The Classic Stockpot will work on all stovetops including induction – but, as mentioned above, finding a big enough burner on a non-commercial indoor stove may be a challenge for most of the larger sizes. The asking price is a bit steep for cast aluminum, despite its many fine qualities. But if you enjoy and appreciate the beauty of the Retro stockpot, a few extra dollars may be well worth it for this lovely and highly functional little cooking vessel. Both the body and lid are constructed of cast aluminum, and these work together to create a convection effect within, circulating currents of hot air for more efficient cooking. Made in China, it comes with Calphalon’s limited lifetime warranty to be free of material and manufacturing defects.
But don’t let the word “luxury” fool you – their high prices reflect top-end craftsmanship as well as state of the art research and development, employing ever-evolving construction techniques and materials. Prices vary with each size, but regardless of their capacity, they prove to be solid performers with an economical price tag. Fans love the tri-ply disk bottom, which is thick and hefty with even heating. This makes it ideal for simmering stews, chili, and soups for long periods without any sticking, burning, or scorching. And on larger models of 24, 32, 40, 80, and 100 quarts, the handle plate is also riveted to the wall to provide the strength needed to handle the extra stress of their greater weight. This also means the interior walls will show rivet heads on these larger models, absent in the 8-, 12-, and 16-quart versions.
The All-Clad has a solid build, but at 5 pounds is surprisingly light for a large, fully-clad pan. All-Clad is the renowned American manufacturer of fine cookware – really, the Cadillac of kitchenware. And this handsome mirror-polished 8-quart stockpot is from their Stainless Collection, one of All-Clad’s most popular lines. They’re great for cooking lobster and crab as well, and can serve as deep fryers, too.
For the small price difference between the two sizes, definitely consider the larger option – you’ll appreciate the extra space it offers when cooking. Now let’s have a look at what components make for a good stockpot – what sizes to consider, materials used in construction, and features. And then I’ll offer a few recommendations to cover a range of budgets. The Calphalon Tri-Ply is very popular with online shoppers who give it top marks for solid construction, even heat distribution, and long-lasting good looks. Backed by Calphalon’s full lifetime warranty to replace any piece found to be defective in either workmanship or materials, this product is made in China.
An inner core of aluminum ensures that foods heat quickly and evenly. We lined up four testers with varying hand sizes and strengths and asked them to pick up each empty pot, with and without mitts and towels, and provide feedback on the handles. Typically, the more expensive stockpots have full cladding that covers the bottom and sides of the cgwm-081 pot, while less expensive models have cladding only on the bottom. That said, a fully clad pot is always preferable, but not if the cost is unreasonable and the need isn’t as pressing. While researching which models to test, we focused on stainless steel pots that are compatible with an induction burner, which provides more flexibility.