Category: Pans
I've been making big batches of chili and pasta sauce in this 10-quart pot, and the lid fits so snugly that I barely lose any steam. It's great for cooking corn on the cob for a crowd too, since the size handles a dozen ears easily. The handles stay cool enough to grip when I'm moving it to the sink.
Got this for making big batches of chili and soup, and the 10-quart capacity is perfect without being too heavy to handle. The lid fits snugly, so I don’t have to worry about splatters or steam escaping too fast.
The handle stays surprisingly cool even when I'm boiling a big pot of pasta, which is a relief. Cleanup was easy too, just a quick soak and the pot was spotless.
I've used this pot for big batches of chili and pasta sauce, and the 10-quart capacity easily handles everything without splashing over. The lid fits snugly, which helps keep the heat in and speeds up cooking time.
Finally a stock pot that doesn't scorch the bottom when I'm making chili; the thick base distributes heat perfectly. I've already used it twice this week for big batches of stock and pasta—the 10-quart size is just right.
I was pleasantly surprised by how evenly this pot heats for a 10-quart size—no hot spots when I made a big batch of chicken stock. The lid fits snugly without rattling, which is a nice touch for simmering.
This thing handles a full batch of chili without spilling over the sides—the lid fits snugly and the handles stay cool enough to grip comfortably. Cleanup was easy even after simmering for hours.
I had been using a flimsy pot that always boiled over — this one handles a full batch of chili without any mess, and the lid seals tightly so steam doesn’t escape.
I’ve been using this 10-quart pot for big batches of chili and the lid fits so snugly that barely any steam escapes—stovetop cleanup is minimal.
This 10-quart pot is perfect for our Sunday soup marathons—the lid fits snugly so minimal steam escapes, and it holds enough for a week’s worth of chili without overflowing.