Category: Pots
Sunday sauce day used to mean juggling two smaller pots — this 12-quart pot handles it all at once, and the lid fits snugly enough that I don't lose steam. Cleanup was easier than I expected too, even after three hours of simmering.
Making a big batch of chili for the Super Bowl was a breeze—the wide base let everything heat evenly without scorching the bottom. The glass lid is great for keeping an eye on the boil without losing steam.
The handles stay cool even when I'm boiling a huge batch of stock, which is a relief. Cleanup was a breeze too after making a big seafood boil.
I've been using this pot for big batches of chili and it distributes heat so evenly that nothing scorches on the bottom. The lid fits snugly without steaming up my whole kitchen, which is a nice change.
Finally, a stockpot that can handle a full Thanksgiving turkey carcass for broth without crowding. The lid seals tightly enough that my kitchen doesn’t get steamy. Great for big batches and easy to clean after.
I’ve never had a stockpot that heats so evenly across the bottom—my Sunday sauce simmered without any scorching at all. The 12-quart size held a full lobster boil for six people with room to spare, and the lid fits snugly enough to keep steam in. Definitely my go-to now for big batches.
Was a bit skeptical about the weight at first, but the lid seals tightly and it holds heat beautifully for simmering stocks. Cleanup was easy too after a messy seafood boil.