Unlike many similar products, Le Creuset fits a stainless steel rim around the lip of every carbon steel vessel they sell. This is done to prevent the chipping and cracking around the rim that’s so prevalent in many enameled models. The third complaint is about the thinness of the stainless steel, with a small number reporting flexing of the bottom when full, and a few others wrote in about the pot rocking quite violently while cuisinart soup maker heating. As the Ecolon ceramic surface is applied to both the interior and exterior, a bit of extra care is needed for storing and stacking, much the same as for porcelain-coated cookware. But really, taking a few extra seconds to place a stacking cloth in between stacked pots is a small price to pay to retain these good looks. Their Retro brand of cookware brings a fresh look to a traditional design for a modern audience.
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.
The narrower pots, however, took up less space on our stove, which made it easier to do other cooking tasks while our stock simmered away on a back burner. I desperately need a new stock pot – I love serving ‘straight from pan to table’ where everyone just digs in, and a stock pot is perfect for this. I definitely need a stockpot; the largest thing I have for making soups is a 5.5-quart saute pan which is less than ideal. I agree that All Clad is probably the best option, but can’t justify over $200 for a single pot. For larger models, a disk bottom like those offered by Update Internationalis your best option. But whatever size, style, or material you choose, opt for the best materials you can afford and you’ll be rewarded with years of cooking enjoyment.
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.
The thick, heavy sidewalls won’t have a huge impact when you’re boiling water or making stock using a traditional gas or electric range. But they can be very beneficial if you’re going to be slow cooking or braising large cuts of meat. I was first taught the value of a good stock pot when I was in culinary school. I learned that a flavorful stock is one of the key (or dare I say “secret”) ingredients in many of the best restaurant dishes. Since 1995, Epicurious has been the ultimate food resource for the home cook, with daily kitchen tips, fun cooking videos, and, oh yeah, over 33,000 recipes. My family really loves making soups on weekends and therefore, we have plenty of this kind of pots, indeed.
It heated fairly quickly, thanks to its thinner 3/16-inch-thick bottom, though we did have to keep an eye on sautéed onions to make sure they didn’t scorch. Still, it was a trade-off we were happy to make, cuisinart pots and pans set as this model’s minimal heft and comfortable U-shaped handles made it easy to carry and pour from. Eight-quart stockpots are easily available on the market, but the quality of the product varies.