Made In
Made In 8-Quart Stainless Steel Stock Pot
$199
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An aluminum disk base concentrates heat at the burner rather than spreading it up the walls, but testers found it noticeably lighter to lift from stove to sink than comparable 12-quart pots.
The overall score averages substance, design, and value.
Compared with 5 other products in edition 1.
This product: 8 out of 10
Serious Eats found it heats evenly; its aluminum-encapsulated base concentrates conductivity at the burner.
This product: 9 out of 10
ATK praised its comfortable looped handles; Serious Eats also calls them comfortable to lift.
This product: 9 out of 10
Serious Eats cites a wide cooking area for stirring and browning.
This product: 8 out of 10
Stainless body, riveted handles, and encapsulated base are durable conventional construction.
This product: 9 out of 10
ATK found it lightweight and easy to move stove-to-sink.
This product: 7 out of 10
Conventional rim is serviceable but not a dedicated dripless lip.
This product: 8 out of 10
Smooth stainless interior and light lid simplify washing.
It is not pretending to be full-clad cookware: the value is a well-executed aluminum base, wide 12-quart geometry, and unusually good handling confirmed in independent testing. Buy it for boiling, soup, stock, and browning aromatics; not for maximum wall responsiveness.
This is the ergonomic bargain pick: wide footprint, riveted loop handles, a light lid, and interior measure marks make a large pot less intimidating from stove to sink.
18/10 stainless steel
Durable, non-reactive cooking surface.
Encapsulated aluminum disk
Adds conductive heat spread where a liquid-heavy stockpot needs it most.
Limited lifetime warranty; its stainless body and encapsulated base should be long-lived in home use. Standard rivets require routine cleaning.
www.seriouseats.com
www.americastestkitchen.com
www.amazon.com
$199
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