8 Quart Stainless Steel Stock Pot - Induction Compatible

Super nice stock pot. The 8 quart size is perfect for anything cooking. The appearance is professional looking, well made, and a stainless steel lid. I like this pot a lot. I’m glad I purchased it. Cooks great and good quality materials. Nice all around construction and very durable. I would recommend to family & friends.

omg> WHAT A GREAT STOCK POT.WELL MADE. FORGED HANDLES. JUST WHAT I WAS LOOKING FOR 8 TO 10 QUARTS. GREAT FOR COOKING DOWN ,NOT SO MUCH NEEDED ANY MORE.COOKS IS A GOOD ITEM. A GREAT PRICE ALSO. THANK U AMAZON, AND ALEXA FOR ALL YOUR HELP ALWAYS.IM AN OLDER SENIOR.CANNOT SIT LONG ,SHE DID ALL THE WORK.NOW ITS EASY..AMEN ALEXA..

High quality and heavy stainless. Has held up to use without discoloration or corrosion. Holds a small chicken when I make a batch of bone broth.

Ok, for Indian/Asian cooking, we need really good, thick bottomed pots for shallow frying, tempering, frying etc. I've only tried this pot once so far, but I can tell already that it is going to last very long. I'm in love with it. I bought the 6qt pot for a family of 2. Is this too large for a family of 2? Definitely, yes. But when you are a beginner cook, it is easier to manage (say curries) in a slightly larger pot than struggle to fit a lot into a smaller one! When you add leafy greens or fresh cut veggies, initially the volume is too much, and they shrink slowly as they cook. So, I find it very helpful to use a larger pot. It is fairly heavy, but not crazy heavy. The dual handles are very comfortable and make it easy to carry, transfer etc. The lid is fairly snug and moderately heavy. The bottom heat up fairly quickly on low/medium heat and seemed to retain heat well uniformly. I was able to directly put Indian spice powders into this pot directly in hot oil (some recipes call for this) and none of the spices got burned (on lowest heat). This is like the ultimate test for a great pot! So, in my opinion, this is a great pot. I wouldn't call it a Dutch oven, just a great quality everyday pot for heavy duty cooking. I'm used to cleaning stainless steel cookware. I know it is extra work, but as a cancer scientist, I would rather spend more time cleaning stainless steel cookware, than cutting a sorry figure later for using non-stick cookware! Ease of cleaning is just what you would expect from any good quality steel utensil. It is fairly easy, but can't compare with non-stick cookwares. Don't compare them. Just do the right thing for yourself and your loved ones.

This is a good sturdy pot and a good value. My sauce did not stick to the bottom and the heat was eventually distributed.

It is a good pot. I wanted a Tramontina, but they start from 8qt and I needed a smaller one. 4 stars: the handles are a little less convenient than I'd like. I could hold my other comparable size pots half-filled with one hand. This one I cannot: it is too painful as the handle is too thin. Have to use both hands. And it is even less expensive than Tramontina, which is not a very expensive good brand.

Great cook pot! My wife and I both love to cook, and this pot is perfect for pasta, chili, beans, soups and stews of all sorts. My wife just enjoyed a rare three consecutive days off work, and we whipped up a 'little' stew (?) that turned out great. We started by lightly browning some chopped-to-bite-sized pork shoulder meat in the pot, then added about 3-4 cloves of fresh crushed garlic, 1 each chopped white and red onions, 1/2 each chopped red, yellow, and green peppers, 2 finely chopped jalapenos without seeds (use the seeds too for hotter tastes), and then 1 bag of chopped-to-bite-size baby carrots. When onions are clear and barely caramelized, deglaze with 1 cup of good red wine (we used a 24$ CA cab sav), followed by 1 (to 2) cups water (add 1 cup, then more as needed), followed by about 1 package each of dried, 24-hr soaked navy and white beans (or your favorites). We brought it to a boil for a while (about 30 minutes, maybe up to an hour?), then covered with the lid, turned it down and simmered everything for five or six hours at medium and low, adding more water/stock if/as needed. KEEP COVERED, as much as possible. At the very end (about 15-20 minutes to service), we added about half to three quarters of a box of macaroni elbows. When they're done, it's time to eat. Oh yes, it was all seasoned along the way with what we like: about 2-3 tsp of Tony Cachere's (spelling?) cajun/creole seasoned salt, LOTS of coarsely ground red, black, green & white peppercorns (and some coriander seeds), and probably about a tbsp each of dried basil, oregano, parsley and chives (and/or whatever else you like). Awesome immediately when done, but MUCH better on subsequent days. We store the whole shebang in the fridge and remove and nuke bowl-fulls as needed (it's very thick, and trying to re-heat the whole kit and kaboodle will end up burning on the bottom and totally ruining the whole thing (trust me)). Feeds MANY hungry people (or just 2 for about 2 weeks <grin>). We'd made this dish before without the elbows, but they really added considerably to the mouth-texture and overall heartiness of the dish. I don't quite know what to call it, but it tastes absolutely incredible and fills like nobody's business, especially on those hawkin' cold winter nights. A little homemade cornbread with real butter on the side (or, as I like it, broken up over the top), and ew-wee baby! Anyway, the pot and lid are fantastic -- you can try the recipe at your own risk (we love it!). :-)

I used this pot to make some Brunswick stew, made about 18 qts. I didn't have a problem with bottom scorching or sticking. The clad bottom dispersed the heat evenly across the bottom. It cleans up very easily being Stainless Steel. This is my first cooks standard pot and it won't be my last. I'm very pleased with the quality and the way it cooks .

I have pots that are 18/10 stainless steel that I bought 15 years ago and are still perfect and durable. This is why I bought this pot. This pot is not that. I noticed the poor quality compared to my 15 years old pots and this This pot has a ceramic coating that can be easily damaged. This ceramic coating has 1-5 year shelf-life. This makes the durability of 18/10 stainless steel POINTLESS.

Needed a new stock pot for an induction stove and hoped this would work. It does, and very well indeed. Already used for chili and performs well on induction stovetop. It is about 9 " high and 10 1/2" inch diameter, so a good size for recipes larger than a dutch oven. Has a heavy base, and actual riveted handles, nicely shaped in a curve and easy to use, so these handles will last a long time. The lid fits well also, although I seldom use a lid for cooking. Large enough to take some jars for pickling or jam, which I also do. Overall, a good buy, and well made. Value for money!

Good quality, works fine with induction.

Buena tamaño y de calidad calienta muy bien

La mejor olla que he tenido