The All Clad Stockpot is ideal for making
stock, soups, and stews and for preparing food in large quantities. The pot's wide bottom allows for saut�ing ingredients before adding liquids. This stockpot is constructed with bonded stainless steel around an ...
Features: Tri Ply Stainless Steel colelction. With cover.
Three layers; stainless steel. Heavy gauge aluminum core and additional layer of stainless steel. Offer even consistent heating for excellent browning. Enhanced control of the cooking processed. Lid design to give lower ...
The d5 Stock Pot is a large, deep
vessel with a flat bottom, ideally suited for preparing soups and stocks, as well as boiling or steaming lobster. The tall profile keeps pasta submerged during boiling. Stainless steel handles. Resists fingerprints ...
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Stock pots are large pots for
cooking, sometimes called a
pasta pot or sauce pot.
These are stockpots that include
a straining or steaming insert.
Soup pots are smaller than
stockpots, with a capacity of
less than 6 quarts. They also
feature two side handles and a
Pot Sets come with two or more
stockpots, multipots, or soup
Ply Construction: This type of cookware has multiple layers of metal bonded together on the bottom of the pot or pan (and often times around the vessel itself). The higher the ply count, the thicker the cookware is. This type of cookware provides very uniform heat distribution.
Solid Construction: This is the most common type of cookware. It has a solid metal body, and often comes with a non-stick finish.