5 comments about All-Clad Stainless 12-Quart Multi Cooker with Steamer Basket.

1. I really enjoy this Stock pot , it cleans nicely and cooks my soups with ease .
   
   Good quality Stainless Steel body and strong Handles.
   
   It is manufactured to be from the better class of kitchenware ,
   
   I highly recommend this pot.



2. The product is of decent build quality, but no greater than Calphalon. I have a large collection of Calphalon product (aluminum and stainless). I perfer their product because ergonomically it just feels better and they stand behind their warranty. I had a problem with the first Allclad piece I bought and Allclad wouldn't stand behind their warranty. They suggested I talk to the retailer about taking it back. With Calphalon I send the piece in and they send me a new one. I'm not going to spend a premium on cookware if the company won't stand behind it. I don't care what country the product is made in, I want a quality product that you are willing to stand behind.



3. This is my first All-Clad product, the stuff's not cheap! This is a great pot for the money. It is a large, sturdy pot and can get heavy, even half full it's a load. The steamer basket is very nice and it cleans up very easy. If you're bothering to read this, just buy it.



4. It's a very nice pot, and well worth the price IF you don't have an induction cooktop. Although the description clearly states it's magnetic stainless, it's not. All of my cookware is All-Clad, and I love them, but they need to be a little more clear (or honest?) about this one.. it's not made by All-Clad, it's made in China, and it's not usable on an induction cooktop, unlike all their other stainless cookware.



5. Despite what the description says, this cookware will not work with an induction cooktop. I was quite excited when the package arrived; the item appeared to be well built and was quite heavy. But when I placed a magnet to the bottom of the pot, it did not stick. It appears that Amazon has an incorrect discription of the item. All-clad is famous for their induction cookware, and one doesn't need a top of the line pot to boil water - but it does need to hold a magnet if it's going to work with an induction cooktop. I didn't know how many starts to rate this item. For a gas or conventional electric cooktop, I would give it at least four stars, but for induction, it is really zero stars.

3 comments about All-Clad Stainless 8-Quart Stockpot.

1. I'm unnaturally dependent on my All Clad 8 quart -- so much so that I bought a second. Soup cooks like a dream in it, and it's great for making stock -- wide enough to brown the chicken and onions before adding the water. Unlike my old cruddy Revereware, you don't get great globs of stuck stuff on the sides that forces you to lose arm muscle scrubbing it off. Cleaning is easy with All Clad-- a must for someone without a dishwasher. Will this addiction ever cease??!!!



2. Both the 6 and 8 quart stockpots are must haves for your All Clad cookware collection. The 6 is great for sauce, a pound of lasagna or rigatoni, soup or stew and the 8 quart is a must have for my favorite meatballs that I cook in my sauce with sausage and steak. At first I didn't think I would need both but now that I do I can imagine doing all the Italian cooking that I do with out them. I can get my sauce and meatballs cooking in the 8 quart and start boiling lasagna noodles in the 6 quart. I love them both.
   These pans are made very well, heat evenly, are very easy to clean and are designed to last. All Clad cookware is one of the most expensive lines around and it is worth every penny, it really is lifetime cookware (backed by a lifetime warranty). This pan is a definite must have. Very, very highly recommended! A+++!...



3. When purchasing our original All-Clad cookware, we explicitly went for the 6-qt Dutch oven/stockpot, since we are a family of two. While the 6-qt has served us well for several years, I discovered I'd need the slightly greater volume when making some fruit preserves this summer. So I bought the 8-qt.

   It's been a joy to own and use. Unlike the 6-qt, whose handles get a mite warm after long stove-top cooking, the 8-qt handles rarely get hot, even after cooking on a gas range for a couple of hours. I don't regret our original purchase decision, but I do like the 8-qt version a bit better than the 6-qt now.

5 comments about All-Clad Stainless 20-Quart Stockpot.

1. Very pleased with the price point, quick delivery. It is just a beautiful piece of kitchen equipment



2. I own several All-Clad pans. I own the regular stainless and the copper core. I also have a high end stove at home with powerful burners. So I can tell you with some knowledge that this pot has performed excellently. Yes the rim sometimes is not the easiest to clean, but for the money, this is an excellent value and it has not let me down. It's a bit deep but caramelizing onions is easy, and simmering soup all day in it does not burn or gunk up the bottom. The steaming basket is wonderful and the pasta strainer is something I use all the time. The lid even fits my other All Clad pans. It may not be the same quality as other All Clad products but I can tell you it performs the same.



3. I recently picked up this pot to brew beer and personally found that it's much better than a thin-wall pot. Heats very well and very evenly, and also did not scorch or show "hot spots" on the bottom (un-fermented beer has a high sugar content and has to be boiled for about an hour so scorch and burns are an issue). Also, the pot did not reflect heat down like a thin-wall pot and since it holds heat better it boiled well then "idled" at 180 deg. F to pasteurize very nicely.



4. I purchased this pot recently to make a corned beef dinner for 12 people on St. Patrick's Day. Knowing I would need a pretty big pot, I checked the local restaurant supply and found some bad looking stainless steel and cast aluminum pots (and I should mention that I personally can't stand the 'grating' feel you get from scrubbing aluminum) in the $150 to $250 range. At $120, this pot seemed like a better value, so I took a chance and ordered it.

   Let me tell you, I'm glad I did! I was concerned from the picture that the outside surface was aluminum but, but it is actually a very nice brushed stainless steel. I also own some of the thick and heavy (and expensive) All-Clad stainless line, and while the sides of this big pot are thinner (making it lighter to handle), it is every bit the quality product you would expect. I will be making many more big meals in it for years to come!




5. I purchased the 16-quart version of this stock pot as a gift for my mother, who wanted a large, very heavy stock pot but didn't want to spend several hundred dollars. For the price, this is an excellent, heavy, stock pot. I own a 6 quart All-Clad stainless stock pot as well and have been very pleased with it.

   Since another reviewer was so negative, I thought I would add my $.02 to the versions I did not purchase, since they are made in the same way as the 16 quart.

   I will admit that the description is somewhat misleading -- according to the All-Clad representative I emailed and to my observations of the pot, it is not "clad" all the way up the side but has the aluminum core only on the bottom (the same goes for the 20 and 24 quart versions). This is not part of the durable, timeless All-Clad stainless line; this doesn't discount it as a quality product, though.

   While this does have a "lip" where the clad bottom meets the stainless sides, it is on the outside of the pot, not the inside, so there is no danger of food getting caught or burning, as another reviewer warned. The inside is smooth from the bottom up.

   Is this the exact same quality as the All-Clad stainless line? No, but at about 1/3 the price of the stainless 12 quart stock pot, it is a great alternative and I wouldn't hesitate to buy another. It is an *extremely* heavy stock pot, far superior to other stock pots in this price range.

5 comments about All-Clad Stainless 16-Quart Stockpot.

1. I bought this stock pot for a professional chef.
   He was and is very happy with the pot. The heavy bottom and lower walls allow for even heat distribution and avoids 'hot spots'.
   My purchase was an excellent deal. A very good quality piece of cookware for a realistic price.
   I doubt that anyone would be disappointed with this stock pot.



2. Sorry this item is Junk with All Clad name on it. The pan is very thin with very heavy bottom only.



3. All-Clad -- I have used and loved your pots for 25 years. But if you make a product line that you say is "induction ready" then *every* piece in the line must be induction-ready. ( Or -- a very poor second choice -- you must *very* clearly state which pieces aren't. )
   
   Otherwise you can lose 25 years of trust in 5 seconds -- the amount of time it took for my induction cooktop just now to say "fail".
   
   I checked with a simple magnet, and, sure enough, it doesn't stick to the bottom of this pot. Which is a pretty good, simple test. Another piece of All-Clad Stainless--a sauce pot--that I bought a week ago *did* work. It was terrific. (I just checked it again, and, yes, that piece still works. My cooktop has not changed. The problem is indeed with the stockpot not having enough ferrous metal in the base.)
   
   For people like me, this large stock-pot is not a pot -- it's junk, and I have to go to the trouble of returning it tomorrow.
   
   Now -- let's see -- I was planning to make *all* my pots All-Clad Stainless Steel -- because you said they were induction-ready, and they're beautiful, and they will last forever. Must I now buy your products *hoping* that they will work? Or should I just go to a local retailer of less expensive products, carrying my magnet in my pocket?
   
   Fix this.



4. Ok, this is obviously not the same as the traditional All Clad stockpots, if it was it would be more then triple the price of this one. It is part of the disk bottom collection, however it is still top quality stainless steel and very well made. I certainly would not consider it secondary. It is a little lighter in weight than the traditional All Clad but it is not a light weight pot by any means. It is great for sauce, soup, stew, etc. You will love it and you can't beat the price. It is very easy to clean. A+
   Keep an eye out, there is always some kind of rebate or gift with most cooking purchases both on Amazon and in department and cooking stores. I actually got this stock pot free when I purchased my All-Clad Roti Pan set which also came with a rack and turkey lifters in Filene's. I would have bought it anyway, it is an excellent stockpot and the price can't be beat.
   Tip: If you should get something stuck to the stainless steel use a product called "Bar Keepers Friend" to clean it. Most supermarkets have it and Kitchen Etc. and Bed, Bath and Beyond carry it too. The container (like a Comet can) is gold with blue and white writing. All Clad recommends it for cleaning stainless steel and it works like a dream and is very inexpensive.



5. I bought one of these for my kitchen at home and, Yes...it is from China, No...it's not 3 ply but yes...it is the best stock pot for the price!!!
   I have equiped many a professional kitchen and if you are looking for a STAINLESS 16 qt. stock pot with a 3 ply bottom AND a lid in a professional line get thee to a bank loan officer. A stock pot of this height for home use doesn't need to be 3 ply up the sides so this one is adequate.
   Do get back to me if you find a better 16 qt. stock pot at a better price.

   We slap 4 mojo*z on dis bad boy!

4 comments about All-Clad Stainless 6-Quart Stockpot.

1. I got this pot to replace an old 5 quart teflon lined aluminum pot of similar shape but with plastic handles, which kept it from the oven without extraordinary measures. The old pot simply did not heat up very quickly or evenly and it's dark interior made it more difficult to see what was going on with braises or pasta cooking.
   
   So, I was often lugging out my 8 quart Le Creuset dutch oven when the smaller lighter pot would be the perfect size, but for the plastic handles.
   
   I have used it a few times since receiving it, and it meets every expectation, even outperforming a similarly sized 5 quart Calphalon pan which was my old favorite when I bunked with a gas range.
   
   This is an incredibly uselfu size and shape, and worth the cost if you cook a lot.
   
   Highly recommended.



2. I use this pot for cooking pasta. I have the multicooker, but this is a better size for one person. It's much easier to manage. As with all things All Clad, it has superior heating technology -- heats fast and evenly. Clean up is a breeze because it's dishwasher safe. A little polish keeps it bright and shiny.



3. Both the 6 and 8 quart stockpots are must haves for your All Clad cookware collection. The 6 is great for sauce, a pound of lasagna or rigatoni, soup or stew and the 8 quart is a must have for my favorite meatballs that I cook in my sauce with sausage and steak. At first I didn't think I would need both but now that I do I can imagine doing all the Italian cooking that I do with out them. I can get my sauce and meatballs cooking in the 8 quart and start boiling lasagna noodles in the 6 quart. I love them both.

   These pans are made very well, heat evenly, are very easy to clean and are designed to last. All Clad cookware is one of the most expensive lines around and it is worth every penny, it really is lifetime cookware (backed by a lifetime warranty). This pan is a definite must have. Very, very highly recommended! A+++!...




4. Nothing tastes better on a blustery winter's day than a steaming bowl of homemade soup or stew. And, nothing is better to prepare it in than this All-Clad Stockpot.

   It seems that a stockpot is one kitchen item that never wears out, so I'd been making do with what we had. But, when I was fortunate enough to be gifted with this stockpot from All-Clad I couldn't believe the difference!

   It has a thick conductive base that spreads the heat evenly, not just where the burner might hit it. And, it has solid stainless steel walls that keep the heat in. The lid fits snugly, and it simmers away for hours emitting the most delicious aromas.

   The brushed exterior gives it a great look, and it is made to conform to All-Clad's estimable high standards. Soup's on!

4 comments about All-Clad Stainless 24-Quart Stockpot.

1. Tis stock pot is great! Great quality, great price, great value! Shipped on time in perfect condition.



2. This pot is HUGE. You could probobly cook 6-8 lobsters or have an awsome clam bake with it. It's beautiful, heavy and unbelievably priced.



3. I purchased the 16-quart version of this stock pot as a gift for my mother, who wanted a large, very heavy stock pot but didn't want to spend several hundred dollars. For the price, this is an excellent, heavy, stock pot. I own a 6 quart All-Clad stainless stock pot as well and have been very pleased with it.

   Since another reviewer was so negative, I thought I would add my $.02 to the versions I did not purchase, since they are made in the same way as the 16 quart.

   I will admit that the description is somewhat misleading -- according to the All-Clad representative I emailed and to my observations of the pot, it is not "clad" all the way up the side but has the aluminum core only on the bottom (the same goes for the 20 and 24 quart versions). This is not part of the durable, timeless All-Clad stainless line; this doesn't discount it as a quality product, though.

   While this does have a "lip" where the clad bottom meets the stainless sides, it is on the outside of the pot, not the inside, so there is no danger of food getting caught or burning, as another reviewer warned. The inside is smooth from the bottom up.

   Is this the exact same quality as the All-Clad stainless line? No, but at about 1/3 the price of the stainless 12 quart stock pot, it is a great alternative and I wouldn't hesitate to buy another. It is an *extremely* heavy stock pot, far superior to other stock pots in this price range.




4. Don't be fooled, this pot is not up to the usual standards of All-clad's pots. It appears that to cut the cost, they only made the bottom thick with that triple layer of metal. Normally that wouldn't be a problem, but the bonding of the bottom to the sides leaves a lip where food can catch and get burnt into the pan. (difficult to clean)

   If you need a big pot, keep looking.

2 comments about All-Clad Stainless 12-Quart Stockpot.

1. OK, I am cheating here a bit by cutting and pasting a recent equipment review by the magazine Cook's Illustrated/PBS show America's Test Kitchen. This is a long review, so if you want to cut to the chase, just scroll to the last paragraph before the listing of the individual reviews.
   
   Here in the test kitchen, we have 15 stockpots of varying sizes, and we use them often. Most home kitchens, however, have room for a single stockpot, so it must handle a variety of big jobs-from steaming lobsters and cooking bushels of corn to canning and making huge batches of chili or homemade stock.
   
   So what size is best? After substantial pretesting, we determined that a 12-quart stockpot is the most useful size--it's the "smallest" big pot, meaning it can handle most big jobs yet is small enough to store with your other pots and pans. So how much do you have to spend to get a good 12-quart stockpot? We bought nine basic stockpots (no fancy steaming or boiling inserts), ranging in price from $25 to $325, and headed into the test kitchen to find out.
   
   We boiled water, cooked mounds of pasta (two pounds of pasta and eight quarts of water at a time), prepared two dozen ears of corn, and made double batches of beef chili in each pot. To evaluate the pots, our testers used digital scales, thermometers, stopwatches, gas and electric burners, and plenty of elbow grease. They handled each stockpot extensively to get a sense of its overall feel (both empty and full) and handle design. We washed the pots repeatedly and practiced stowing them away. What did we find out?
   
   SHAPE-SHIFTING: The best stockpot we tested, the $325 All-Clad, impressed us more for what it didn't do--scorch on the bottom or feel awkward or flimsy--than for what it did do; after all, how sexy can a stockpot be, even when it's performing flawlessly? That said, our testers preferred wide stockpots (such as the All-Clad) to tall and narrow ones (such as the Vollrath), as greater width allows you to see and manipulate food better and makes for easier cleaning and storage.
   
   A WEIGHTY ISSUE: The heavier pots (all weighed without lids) outperformed the lighter models. The four heaviest pots in our testing were all made of stainless steel with an aluminum core. Aluminum conducts heat very well and ensures more even cooking and fewer hot spots. The aluminum core also makes the bottom of the pot thicker, which reduces scorching. The lighter pots (including those without aluminum cores) did a fine job cooking corn and pasta--in fact, they heat up faster than the more even-heating pots with aluminum cores. But for cooking applications where sticking and scorching are risks (such as chili), a heavier pot is a must.
   
   GET A GRIP: Handles matter-a lot. We found that the best handles extend from the pot at least 13_4 inches and are either flat or thick and round, for easy gripping. The All-Clad, Cuisinart, Lincoln, and Arcosteel pots had the best handles-they were easy to grip, even with potholders and a pot full of steaming chili. Pots made by Vollrath and Farberware performed well in cooking tests but were severely downgraded because testers found their thin handles to be awkward and poorly designed.
   
   SUMMING UP: You can buy a solid, aluminum-core 12-quart stockpot (like the Cuisinart) for $65--or you can drop $325 on the beautiful All-Clad pot, which didn't have a single flaw. If you use a stockpot primarily to boil corn or pasta, it makes sense to buy the Cuisinart model and use the savings to upgrade something else in your kitchen. Whatever your price range, opt for a pot that feels heavy for its size. And when shopping, give the handles a test-run by picking up pots with potholders. The pots are listed, with comments, in order of preference.
   
   
   Highly Recommended
   
   All-Clad Stainless 12-Quart Stock Pot
   Price: $324.95
   Material: stainless steel with aluminum core
   Weight: 5.5 lb.
   Comments: This pot was lauded for being "nice and heavy," with "easy-to-grip" handles that "didn't get too hot" (although we still needed potholders). The aluminum core runs up the side of the pot-other pots have aluminum cores only in the bottom, if anywhere--which ensures more even heating than most of us will ever need.
   
   Recommended
   
   Cuisinart Chef's Classic Stainless 12-Quart Stock Pot
   Price: $64.95
   Material: stainless steel with aluminum core
   Weight: 4.35 lb.
   Comments: Very similar to the All-Clad pot, the Cuisinart comes with handles that are "easily grippable" and "sit well in your hand." The upward tilt of the handles made it especially easy to pour out the contents. This pot was also praised for being "plenty heavy," and the bottom was pristine after cooking the chili.
   
   Lincoln Foodservice Wear-Ever Professional Series 12-Quart Stock Pot
   Price: $59.90 (with lid, which must be purchased separately)
   Material: aluminum
   Weight: 3.85 lb.
   Comments: This all-aluminum pot fared well in the test kitchen. Testers loved its "light weight," "solid feel," and "sturdy raised handles," which made handling and pouring easy. Aluminum is not as durable as stainless steel, which may lead to problems down the road.
   
   Recommended with Reservations
   
   Arcosteel 12-Quart Stock Pot
   Price: $49.95
   Material: stainless steel with aluminum core, tempered glass lid, silicone handle covers
   Weight: 3.7 lb.
   Comments: This pot heated relatively evenly-there was only a tiny patch of chili stuck after 21/2 hours of cooking. The handles are "sturdy" and offer "good control," but this pot was downgraded for dangerous bare spots (no silicone) on the handles.
   
   Farberware Classic Series Stainless Steel 12-Quart Stock Pot
   Price: $70.95
   Material: stainless steel with aluminum core
   Weight: 4.5 lb.
   Comments: With better handles (these were deemed "uncomfortable" and "slippery"), this heavy aluminum-core pot would have been in the "recommended" category. It heated very evenly, and testers liked how the lip of the lid "caught a lot of condensation."
   
   Vollrath Stainless Intrigue Professional Cookware
   12-Quart Stock Pot
   Price: $88.48 (with lid, which
   must be purchased separately)
   Material: stainless steel with
   aluminum core
   Weight: 6.35 lb.
   Comments: This tall and narrow pot "felt tippy" and "cumbersome" and was "harder to pour" and clean than squatter pots. It did, however, cook with very even heat and was the heaviest of all the pots we tested.
   
   Endurance R.S.V.P. Stainless Steel 12-Quart Stock Pot
   Price: $37.95
   Material: stainless steel with aluminum core, tempered glass lid
   Weight: 3.25 lb.
   Comments: "Shallow," "thin," and "narrow" handles made it hard for testers to grip this pot. This pan heated fairly evenly (thanks to its aluminum core), and there was very little sticking during the chili test.
   
   Not Recommended
   
   Metro 12-Quart Stock Pot
   Price: $24.95
   Material: stainless steel with tempered glass lid
   Weight: 2.3 lb.
   Comments: There was serious burning/sticking at the bottom of this very light pot during the chili test. The handles taper into a point, making it "hard to get your hand in to grip it."
   
   Metro Set of 3 Nested Stock Pots with lids: 8-, 12-, and 16-quart
   Price: $49.99
   Material: stainless steel
   Weight: 1.8 lbs
   Comments: Testers said this pot, the lightest of the lot, "felt like a toy and would dent too easily." With handles that rose above the top of the pot, it was very awkward to pour because "the leverage is all wrong." There was major sticking and burnt matter on the bottom of the pot after the chili test.



2. No boiling over the top with this pan on your stove. It takes a bit longer to heat up than a smaller pot but when that jam gets a roiling boil it doesn't splatter all over the kitchen. Also if you do large quanities of applesauce this pan is great. Or cook 3 dungeness crabs? No problem, 10 ears of corn, no problem. Simmer a turkey carcass, no problem. The only thing wrong is the pot is big on the shelf but hey, its worth it. Great pot, only wish they made a 16 in stainless for making beer.

No comments about All-Clad LTD 7-Quart Stockpot with Pasta Insert.

No comments about All-Clad Cop-R-Chef 8-Quart Stockpot.

1 comments about All-Clad Master Chef 2 6-Quart Stockpot.

1. I thought I couldn't cook -- until I started using All-Clad. I kept scorching the pudding and didn't realize it was my old, thin stainless steel pans with the copper bottoms that was the problem. (You know the ones I mean.)

   All-clad pans are wonderful. They conduct heat well, clean easily, and are heavy enough to avoid scorching problems. I recommend them to everyone. I have an assortment from the 2 qt. copper saucier for delicate sauces to this useful aluminum exterior clad 6 qt. pot that I use for absolutely everything, from spaghetti sauces to chili to pot roasts.

   This 6 quart beauty is the first piece of All-clad that I purchased over 10 years ago. It is also the pot I use most often and I have no trouble keeping the aluminum clad exterior clean enough to hang on the wall.

   Furthermore, I know from first hand experience that the All-clad company stands behind their product and will replace them if there is a problem. The only exterior that I don't have much experience with is the LTD. I bought one of the 1 qt. bargains -- and so far it has not scratched although my use has been very light. (I find it a little too small to be really useful.)