Summary
This highly versatile pot is designed for simmering soups and stocks, featuring a wide base for sautéing before adding liquids, and tall sides to reduce evaporation and retain a light consistency. The pot is from All-Clad’s original three-layer bonded Stainless Steel cookware line; a classic tri-ply construction, made with a responsive aluminum core bonded together with two layers of durable, stainless steel all the way around for maximum durability and fast, even heat distribution. A new capacity engraving on the base makes for quick identification, and an improved ergonomic handle ensures comfort when transferring the pot on and off the cooktop.
- Tri-ply construction sandwiches a heat-responsive aluminum core between an easy-care stainless-steel interior and exterior.
- Aluminum core transfers heat quickly and steadily along the bottom and up the sides, so the contents of the pot cook evenly.
- Stainless-steel cooking surface with starburst finish for a premium look.
- High sides to minimize evaporation and help keep ingredients submerged during long simmering.
- Ideal design for cooking stocks and well suited for canning, blanching, and preparing food in large quantities.
- Secured with riveted stainless-steel handles to ensure a safe grip and to add a bit of style with stainless-steel lid to match.
- Pairs classic style with modern practicality.
- Ideal for use on all cooktops, including induction.
- Oven and broiler safe up to 600°F.
- Backed by All-Clad’s limited lifetime warranty.
- Commercial Grade: Thoughtfully designed and expertly engineered to meet rigorous standards and best practices from select commercial testing.
Dimensions & More Info
- 6-Qt. Stockpot: 11 1/4" diam., 4 1/4" high; 5 lb. with lid.
- 8-Qt. Stockpot: 11 1/2" diam., 7" high; 6 lb.
- 12-Qt. Stockpot: 10 1/2" diam., 7 3/4" high; 9 lb. with lid.
- Bonded, engineered and assembled in the USA.
Use & Care
Use
- Ideal for use on all cooktops, including induction.
- Oven and broiler safe to 600°F.
- With the exception of preheating, empty pans should not be left on a hot burner as it can cause damage.
- Overheating can cause brown or blue stains to appear.
- Large amounts of iron content in your water may cause pan to look rusty.
- To avoid small white dots or pits from forming in pan, bring liquids to a boil or wait until food starts to cook before adding salt.
- Pitting does not interfere with cooking performance but can diminish the beauty of pan’s interior.
Care
- Allow pot to cool before washing.
- Hand-wash recommended.
- Rinse off any excess food with warm water, then soak in warm soapy water.
- Use a sponge or soft cloth to clean the interior and exterior surfaces.
- Rinse with warm water and dry immediately to prevent spotting.
- If the stainless-steel surface is not sufficiently clean, repeat the process with a nonabrasive, non-chlorine cleanser, such as All-Clad cookware cleaner, Bar Keeper’s Friend or Bon Ami on the stainless surface only. Rinse with warm water. Form a paste with cookware cleanser and a small amount of water. Apply the paste using a soft cloth or sponge, rubbing in a circular motion from the center outwards. Rinse with warm water and dry immediately.
- Do not use oven cleansers, steel wool, steel scouring pads, harsh detergents or detergents containing chlorine bleach, which can damage the pan.
- Nylon scrubbing pads can be used on stainless steel surfaces.
- Never place a hot pan under cold water as it could cause warping.
