The kitchens of France were the inspiration behind the elegant Cuisinart Chef’s Classic Stainless Cookware Collection and our 12-quart Stockpot with Cover is no exception. Boasting induction ready stainless steel construction with pure aluminum encapsulated in the base for fast and even heating, this is one smart stockpot. It also offers quick and efficient heating and is light weight, which is always appreciated in the larger sizes. Large loop handles made of sturdy cast stainless steel are welded to the walls and lid, for a safe and secure grip when moving this large cauldron. Resulting from the poor heat transfer of the cast stainless, they’ll remain cool to the touch even after being on a hot stove. Nonetheless, despite the spotty heating, plain stainless steel is a more than adequate material for very large stockpots that are used primarily to boil water or other liquids.
I prefer a stainless steel lid for durability, but tempered glass lids will allow you to monitor food while cooking. The Cooks Standard stockpot has an aluminum core surrounded by stainless steel for the base. This makes heat distribution along the bottom of the pot very even and it’s also induction compatible. The sidewalls are sturdy, single-layer stainless steel, and have a nice flared rim for mess-free pouring.
Which 12-quart stock pot for induction range will be the best for heat transfer? Sturdy construction is another highlight, giving it a hefty, substantial feel. And with no exposed rivets inside the pot, the only thing that touches your food is non-reactive enamel. The enamel also makes cleanup quick and easy, as most food will release with just warm, soapy water. The main drawback with porcelain is that that the enamel coating can chip and crack, and the interior may discolor over time.
Another repeated remark, though not really a complaint, was from those who would like to have the option of a glass lid available. And as foods don’t stick to the surface, cleanup is quick and easy with just warm, soapy water and a soft sponge. Cuisinart recommends using only silicone, wood, or plastic utensils and avoiding the use of sharp tools or cutting on the Ceramica surface. Also remember to stack with care, to avoid chipping the ceramic interior. Seasoning the GreenGourmet twice a year is recommended by the manufacturer, to maintain optimal performance. Safe for use on electric, glass, gas, and ceramic cooktops, the aluminum construction of the GreenGourmet is not suitable for induction ranges without a magnetic pad.
Their Contemporary line looks great and uses one of the more durable nonstick coatings on the market. The construction and durability of this stockpot is second to none, but so is the price. If it’s in your budget then by all means, you won’t be disappointed. cuisinart clermont cover But, Viking did such a good job with their tri-ply stockpot at more than half the price and 4-quarts larger. Yes, this stockpot costs two or three times more than my other top picks. But, for a fully clad, tri-ply pot of this size, I would call it a bargain.
For four to eight people, a 10 or 12-quart stock pot is good size to start with. That’s a versatile size that will give you ample room for just about any cooking needs. These are lightweight and great for seafood boils, deep frying a turkey, or large canning projects, just to name a few. Fully clad options don’t add much benefit to those tasks so disc-cladding is often the best and more affordable way to go. Besides offering better heat distribution, full cladware is also more durable and this stockpot should easily last a lifetime. Some owners had poor results on induction stoves, and a full-clad stock pot is probably a better choice if that is how you’ll be cooking.
Various eight-quart stockpots can be cleaned with the help of a dishwasher; however, most eight-quart stockpots need to be washed. We want the customers to get their hands on the best products that are durable and capable of long-term use. We have listed below a few factors that customers need to go through before investing in an eight-quarter stockpot. Late to the party but I work at a cooking store and as a prep chef for a catering company on the side, and I am a very very avid home cook. There’s a lot of incorrect or incomplete info in this thread, so let me attempt to answer some of the points I keep seeing come up. A bunch of coworkers got together and got my wife and I a Macy’s gift card when we got married eleven years ago.
I like that tri-ply disk bottom one, and I am betting that this would really help my stock game a lot. It is this time of year too, when I start thinking about more soups and stews, and of course that means a heavy focus on stock because I do happen to think that the broth is everything here. I also use it for other cooking in general of course, so it would definitely gets its money’s worth. Designed to function effectively on any heat source, including induction hobs, these enamel-on-steel stockpots are not only versatile, they also offer durable resistance to wear and damage. The domed lid is tightly fitted to return moisture to the pot, and it has a stay-cool plastic knob that’s oven safe to 450°F. Many reviewers acknowledge that there are better quality pots on the market, but they also say it would be hard to find equal quality for the price.
The Cooks Standard, Tramontina, and Berghoff all have comfortable handles and boiled water in an acceptable amount of time, but they all burned fond during the mirepoix testing. We picked our winners based on handle comfort, boiling, and cooking performance. The Cuisinart set itself apart here, gently and evenly browning the vegetables and creating a good, even fond, without any worrying signs of burning on the bottom or corners of the pot. Other pots were more prone to scorching and charring, both on the vegetables themselves and the fond on the pots’ bottoms. Our budget pick, Cook N Home, didn’t manage the heat as evenly as the Cuisinart, but with some careful attention, you can still easily avoid burning the fond.