All-Clad 4512 Stainless Steel Tri-Ply Bonded Dishwasher Safe Stockpot with Lid/Cookware, 12-Quart, Silver

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Can't beat all-clad

I don't want to suggest that this is the "best" stockpot or even imply it's better than some less expensive offerings. In fact, I'm quite positive with a little time spent web sleuthing, I could be just as pleased spending just a quarter of the money. BUT... I must say that All-Clad is the first name I checked out. Since 1997, my wife and I have been cooking on All-Clad stainless steel line (which refers to the finish -- it features All-Clad's signature aluminum core construction), and all of that gear is holding up remarkably well, with daily use and regular scourings. This pot is no different, with the same aluminum core, low-polish stainless exterior (not exactly mirror bright, thank goodness), and easy-to-clean interior that handles Brillo pads and Barkeepers Helper without complaint. The sign of any good stockpot -- this one included -- is a good amount of base material to facilitate even heat spread. The cheap pots with thin bases that develop hot spots not only require constant stirring and undue patience, they're a pain to clean all the burnt-on muck off the bottom. This one features an extremely thick steel-aluminum sandwich base plate, that heats up quickly and simmers really well, without a bunch of micro-adjustments to the flame. The other sign of a good stockpot is a tall, narrow profile -- to control the rate of boil-off and ensure all of the ingredients are absorbing the natural flavors rising from the bottom. There's a trade-off with this pot: if you're dealing with smaller quantities, this pot is too wide and, in fact, annoyingly tall. For those instances, a narrower pot is in order. For larger quantities, pickings are slim, but this fits the bill. The pot measures about 12 inches across, and is a bit more than 10 inches tall. It easily handles whole chicken and turkey carcasses. There's no flex to the sides -- which are "normal" thickness, i.e. quite a bit thinner that the fat base -- so even when I'm lifting the full, heavy pot off the cook top, the riveted handles always feel sturdy, and I don't expect any failures *ever* just like with our long-serving braiser and soup pot. My biggest criticism of this type of handle is cleaning the discoloration that eventually develops around the rivets -- but that's just a petty grievance. For a reason I'm not aware of, this 16 quart pot is a rare beast, with no presence on All-Clad's website, nor many of the other All-Clad retailers. While the price tag on this pot is "reasonable" in the All-Clad price scheme (and there are certainly more expensive stockpots out there), I again want remind you that, before clicking "Buy Now," there are more competitively priced stockpots to choose from that are almost certainly of equal quality.

Estamos cambiando todos nuestras ollas por acero inoxidable y la verdad que fue un súuuuper deal este. Muy económico (me costó menos de $1200 mxn) y el tamaño perfecto para lo que queremos. Edición: Lo hemos usado ya varias veces y estoy fascinada. Mantiene los alimentos calientes por mucho tiempo y ha sido muy fácil de limpiar y mover, ya que es ligero en comparación a su tamaño. Requiere de cuidados para que se mantenga brillante pero vale la pena por tener algo de calidad y evitar materiales dañinos.

What can be said about All-Clad that isn't superlative? It is simply the best American cookware. In my opinion, only Demeyere, which is made in Belgium, is comparable. I have the All-Clad 12 quart pot with the strainer/steamer insert and it is an excellent pot for pasta and stock/soup but I personally have a problem with it that is in no way the fault of All-Clad. That pot is quite tall; I am quite short (5'1"). When I use that pot to make soup or chili, I have a hard time reaching into the pot to stir and be able to hit the bottom. Although this 4512 is certainly not squat, it is wider and not as tall as my other 12 quart enabling me to stir, hitting the pot bottom, and not being burnt on the top rim while trying to get into it. I LOVE that soups and sauces do not scorch and stick to the bottom of All-Clad giving you that nasty burnt taste to your food (as long as you use the correct temp). I have actually slow simmered soup for 2 hours without stirring in All-Clad and it didn't stick or scorch at all. Out of 5 stars I give All-Clad an 8!