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This is a 3.5-quart stock pot with full tri-ply construction: an 18/8 stainless interior and exterior bonded around an aluminum core that runs up the sides, not just the base. That means heat spreads evenly from bottom to rim, so soups and stocks don't scorch at the edges. The non-reactive steel handles acidic tomato and wine bases, and the pot works on all cooktops, including induction, and goes into the oven. It suits small households and anyone cooking 2 to 4 portions of soup, pasta or stock. Against cheaper disc-bottom pots, the clad walls give more even cooking; against larger 6- to 8-quart pots, it is easier to handle but too small for big batches or a whole crab boil. Owners rate it highly, at 4.9 from 197 ratings.
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Owners rate it 4.9 out of 5 across 197 ratings and praise even heating and solid build. Complaints are few and mostly about size and sticking.
This 3.5-quart stock pot is made for simmering stocks, boiling pasta and cooking soups, stews, seafood and larger batches. It comes with a glass lid.
The pot has whole-clad tri-ply construction. The seamless layers spread heat evenly from the bottom to the rim, so food cooks uniformly and does not burn at the edges. The body is non-reactive 18/8 stainless steel, which is safe for acidic ingredients.
Sturdy side handles make the pot secure to lift. It works on all cooktops, can go in the oven and is dishwasher safe.
