All-Clad Copper Core 5-Ply Stainless Steel Stockpot 8 Quart Induction Oven Broiler Safe 600F Pots and Pans, Cookware Silver

The pans will not make you a good cook, but if you know how to cook they perform quite well. The Good: Flat bottoms maximize contact with glass top and traditional ranges for better heat control. The copper core acts almost as well as a solid copper pan on a gas range. The pans and lids are oven safe to higher temperatures than conventional ovens will heat to. The rounded lip makes it easy to pour sauces without spilling or running the sauce down the side of the pan. The handle stays cool. The stainless steel cleans up extremely easy. The stainless steel does not react to tomato or other sensitive sauces. The Neutral: The frying and sauté pans are stainless instead of non-stick. If you don't follow the traditional method of preheating the pan and oil they will stick. If you follow the proper instruction, they fry and sauté perfectly. The lids get quite hot. This is not surprising as every chef grade pan I have ever used gets a hot lid. If you like to display your cookware the stainless steal and copper spot with certain waters. This is easily solved with your favorite scouring powder. The Bad: Obviously price, but you will never have to replace these pans so think of it as an investment. The handle on the 3 quart or larger sauce pan is extremely long making the pan quite heavy. This is countered by having an additional small handle on the other side of the pan. The overall weight of all pans is surprisingly heavy. This is not a problem for me, but my senior citizen mother complains about the weight.

Heirloom quality, great looking and performing

This is by far the best cooking pot I have ever owned over the past 35 years of cooking for my rather large family. I have had mine for over 2.5 years and have put it through its paces by cooking lots and lots of roasts, stews, sauces, etc. It browns meat like no other and caramelizes onions to a delectable stage that puts my French onion soup to a whole new level! I clean my pan with stainless steel scrubber balls. It takes seconds to clean it. I have always used them on all of my stainless steel cookware. I have never used anything but stainless steel pots and pans for heavy duty cooking, so can safely say that it does not hurt them. It may not look pretty, but it certainly makes them clean and takes minimal time to clean (seconds!)! My cookware looks like my house: cozy and lived in😊 they are clean and have the appearance of being used on a daily basis! I am so impressed with this pan that I am buying my mother one for her birthday. She, too, cooks a lot. If you are an experienced cook, you will absolutely love this pan! It is a game changer in the kitchen!

This isn't the easiest stockpot to wash inside standard apartment sinks, but still very manageable. Due to its height, this 8 qt. pot can fully rotate inside the sink without lifting (very glad I did not purchase the 6 qt. pot for weight savings). Washing it upside down can require some hand/finger dexterity and strength since the handles prevent full rotations within the sink basin. Until given to Goodwill, my Cocinaware 5 qt. enameled cast-iron pot was heavy and difficult to maneuver in the double sink without excessive banging about. Washing this pot after browning the covered pot roasts is easy work as long as deglazing happens prior to roasting. This pot won't be babied nor will ever look like new in my apartment; however, baking soda (and occasionally, bar keeper's friend) is used to remove stubborn stuck-on foods. The lid seems to be tight fitting since it just barely slides compared with my Cuisinart Multiclad Pro (1st generation) stockpot. The Cuisinart 8 qt. was far too tall for my sink and it was cumbersome to wash; it was given away to a friend. This pot's lid is more curved than the Cuisinart; therefore, washing and drying the lid is much easier. Browning meats have been a joy since it provides even heating for a 4 lb bone-in pork shoulder blade roast (or two 2.5-lbs simultaneously). The bottom is beginning to show my electric coil imprints since # 6 of 9 (medium-high heat) is required for browning meats. Cooking soup does an okay job, just not as good as enameled cast-iron pots for flavor depth (perhaps, higher heat is needed when browning vegetables). Pouring liquids is an easy task with its well curved lip (far superior than my Bonjour aluminum clad saucier when it comes to rolled edges). The bottom of the pot gets warm/hot very quickly just by filling it with 100% hot tap water. Unfortunately, this pot does not make a great pot roast (just a good one). Due to it's superior job with browning meats on its 10'' base, it beats my smaller 3.5 qt. Le Creuset enameled cast-iron pot when browning larger meats (over-crowding is an issue with the 8'' Le Creuset base). When it comes to oven pot-roasting, the cast-iron pot does a much better job by leaving 1/3 the liquid of this stainless steel pot; in turn, the meat has a deeper flavor that isn't so terribly moist (perhaps, I haven't figured out the proper technique, or the meat is too far from the sides of the pot). Despite these shortcomings, I will not take off a star on my rating since this stainless steel pot is not designed for pot roasts; my cooking skills may need more work.... Whether it's worth the sale price I paid is yet to be determined. I wanted the largest aluminum or copper-clad stainless steel pot that isn't too tall for my sink, yet, able to make large quantities of stock/soup and it just barely delivered. I anticipate a 3.5-4 quart stock output once bones are removed.

great pan...5d copper...spreads heat evenly....will be buying more of these

This 8-quart pot is perfect size for making soups for eating now or preparing for canning, and for making large quantities of spaghetti meat sauce and chili with meat and beans for freezing into TV frozen dinners. This U.S.A.-made 18/10 stainless steel looks better and stains less than 18/8 s.s. most Chinese-made and some high-end brands use. The 5 cores keep food evenly heating; this is only size pot to make split pea soup in from 2 pounds of dried peas. Is better than enameled cast iron because it is easy to lift, clean, and move around when it's empty. Is better than Never-Burn soup pots because this pot can take high heat, when you want to bring food to a boil, or boil opened home-canned foods for 15 minutes. Lid also fits my 12" cast iron skillet, avoiding another $27 expense, and lid fits my Montgomery Ward 4.5-qt s.s. chicken fryer, which looks like it had identical manufacturer. Easy to clean and store (<6 inches high). This was narrowest (10.5" diameter) I could find for covering my natural gas burners, and it does not extend too much over my large ones. Okay to preheat empty for a minute before adding ingredients; in fact, it is recommended. List it in your bequests, or your daughters will fight over it after you die.

This stock pot is well worth the money. It cleans up like a dream. It is beautiful to look at. It is wonderful to cook in. It is a professional performer. Quality cookware at it's best!

قدر متين ومميز فائق الجودة ٨ لتر تقريباً. لكن يعيبه سعره المبالغ فيه ،،،

Solo q son muy pesadas

Great heat distribution. Lifetime pot

I love the product. The seller needs to make sure these sorts of items, are not left in a non secure location.