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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.
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.
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The lid is also constructed from stainless steel and has a tight fit and solid handle. We believe that for the average home, eight quarts is the perfect size. Go smaller and you teeter into normal pot territory, finding yourself able to make only a small amount of broth. You definitely need one big pot in your kitchen, and eight quarts is exactly how big. Sure, it’s probably the biggest vessel you own, built to last a lifetime of cooking quadruple batches of pasta sauce, and simmering chicken pieces for stock.
There are better dishes than a large stockpot for oven use, but if you don’t have one then this pot is oven safe to 500 F. It is worth noting that this pot seems to discolor more easily than other options. Fortunately, there’s an easy fix for discolored stainless steel and it won’t have an impact on the safety or cooking performance of your stockpot.
And for these purposes, most of the heat from the stove is transferred exclusively from the bottom, with little heat absorption from the sides. This line of Viking pots gets high praise from owners for their high levels of professional-grade construction, and their solid feel. Plus, with its tall sides, you can simmer a liquid all day long and lose only a minimal amount of moisture – ideal if you want to make broth or stock. Made by skilled artisans, Viking spared no expense on the polish job – and this one has a handcrafted mirror finish, which is a rare find. The unique structure of this layering forms a complete heat delivery system, one that uses less energy to heat and maintain even temperatures, and that is extremely responsive to changes in temperature.
But the sides are thinner, because they’re stainless steel rather than clad. The NSF-certified stainless steel is non-reactive, making these pots an ideal selection for cooking or brewing, and the vast size selection makes getting the right one for your needs easy. With their sturdy build and quality tri-ply disc bottom, the larger cgwm-081 sized Update International stainless steel stockpots are a sure bet in their class. The lid handle is spot welded, which provides more than ample strength for its comparatively lighter duties. It’s constructed of rugged stainless steel and fits snugly on the lip of the pan, which is slightly flared for clean, dripless pouring.
Like the All-Clad, it has an aluminum base and is dishwasher-safe but felt a little less hefty and long-wearing—perhaps less likely to stand up to many years of use. After vacationing in France in the early 1970s, retired physicist Carl Sontheimer was inspired to go back to work. He’d seen a new gadget—a mechanized food processor for restaurants—and wanted to retool it for passionate home cooks like himself. His scaled down version of the machine was efficient and versatile, allowing users to mix eggs into puff pastry in as little as 15 seconds, as opposed to 15 minutes manually. Immediately, revered chefs including Julia Child, Jacques Pépin, and James Beard applauded the invention, and Beard even wrote an entire cookbook dedicated to the machine. Decades later, Cuisinart’s line of innovative products ranges from waffle makers and rice cookers to eco-friendly nonstick pans.
There are numerous complaints of the enamel chipping and flaking, as well as incidents of spiderweb cracking around the handles. This exposes the metal, which results in rust and corrosion in just a short time. Plus, the plastic handle on top of the pot stays cool to the touch, even after being on the hob for several hours. These are available in nearly cuisinart pots and pans set every color offered in Le Creuset’s cast iron line with ten different options, so finding the perfect match for your kitchen should pose no challenge. To clean, hand wash in hot, soapy water, rinse well, and dry promptly. The stainless rim also gives the lid a snug fit rather than being perched on top, which prevents the loss of moisture and flavor.