This stockpot, with a "full cap" base has
an aluminum core for even heating, is great for the slow simmering of soups or beans. Durable stainless steel provides years of beauty and shine. The high dome lid gives you ...
The Le Creuset stockpot heats rapidly and uniformly
for slow simmering and its lid seals the flavorful bouquet of your culinary creations. The stainless steel rim on the base and lid prevents chipping and cracking. The enameled interior won't ...
The M'heritage line exhibits the century of "savoir
faire" and experience that Mauviel has in cookware. This stockpot is easy to care for and there is no retinning due to the 18/10 stainless steel interior. Copper offers great heat ...
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
Solid construction is the most
common type of cookware. It has
a solid metal body, and often
comes with a non-stick finish.
Ply construction cookware also
called Clad cookware, has
multiple layers of metal bonded
together, often around a copper
or aluminum core. This type of
cookware is heavier and provides
very uniform heat distribution
but is generally more expensive
than solid cookware.
Often stainless steel cookware
features a base coating or
bonded core of aluminum or
copper. These metals are
superior conductors of heat
relative to stainless steel and
improve the heat distribution
and overall performance of the
Induction safe cookware has a
magnetized base that allows it
to generate heat through the
magnetic field of an induction
stove top. Induction cooking is
safer, more energy efficient,
and produces exceptionally even