Cook in Style! 🍳 Elevate your kitchen game with Rachael Ray!
The Rachael Ray Enamel on Steel Stock Pot is a 12-quart cooking essential made from durable carbon steel with a vibrant red gradient finish. It features a stain-resistant surface for easy cleaning, sturdy loop handles for safe transport, and a snug-fitting lid that self-bastes to retain moisture. This versatile stockpot is induction compatible and oven safe up to 400°F, making it perfect for a variety of cooking methods.
I**
Love it
This is my favorite Buys. It’s perfect for me
R**I
Perfect size
Great size. The perfect pan for stews, soups etc. I always say" Cook once eat twice"
L**Z
Highly recommend!
This pot is perfect for when I make homemade soups! And the sides are tall enough so that when I use my immersion blender I don’t have soup splattering all over. Cooks nice and even and comes in beautiful colors!
B**N
It cooks soo good ‼️
I loveeee my pot‼️
G**R
Great stock pot
The Rachel Ray Stock Pot is definitely a solid purchase, though it wasn’t exactly what I was expecting—though that might be more on me than the product. It’s enamel-lined, which is a nice feature, especially since we wanted to move away from Teflon. In that regard, it’s a win. I did expect it to be a bit thicker, but it’s more like a standard stock pot in terms of thickness. That said, it serves its purpose well, looks nice, and we’ve decided to keep it. If you're looking for a Teflon-free option that looks good and gets the job done, this is a solid choice.
J**N
good pot
love it
L**N
too thin - burns things easily and heats unevenly
doesn't heat evenly because it's too thin. when I fried some bacon to test out the evenness of heating, the middle of each strip got burned while the edges were uncooked. maybe it could work as a stock pot, but if you fry anything in it (like at the beginning of a soup) you can't stop stirring for more than a minute or it starts burning things. this was for diced onion and I had my burner on the lowest setting and plenty of butter. once the liquid of the soup was added I figured it would stop sticking but nope, still getting stuck and burnt. so you can't even leave it alone to boil, you have to babysit it.the whole reason I got an enamel pot instead of stainless steel was so things would stop burning and sticking, and this doesn't accomplish that. I was hoping to be able to do both the frying and boiling for soups in one pot instead of having to transfer it from a more nonstick pan.the burned bits *can* be scraped off easier than in a stainless steel pot, but it shouldn't do that at all. my granite coated frying pan never burns things like that and heats very evenly because it has a nice thick bottom. I'll be getting a thicker dutch oven style pot probably.I had read others say it was thin and I thought I'd try it anyway but I think I shouldn't have. I saw others say the coating was chipping off at the handles andthis is a more minor concern but the bottom of the pot is pretty slipper, so when I stir things it slides around the gas burner, and I'm not stirring vigorously or anything.
J**L
Can't go wrong with This pot.
Perfect pot for cooking anything. Love it! Easy to clean no sticking especially with a little cooking spray.
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